In Vitro Recipe #2: Dodo Nuggets

The dodo has returned! To the dinner table, at least. Thanks to a dried dodo specimen in the Oxford University Museum of Natural History, it becomes possible to sample what the first sailors to visit Mauritius did in 1598. Tissue engineering and advanced genetic sequencing allow food scientists to resurrect the living flesh of this long-extinct species. Kids go crazy for the crispy flavor of cutting-edge science, especially when served with a honey mustard dipping sauce. In this recipe, dodo nuggets are used as the ‘bread’ for a bacon and blue cheese sandwich, perfect for serving as a snack on game day.

Dodo Double Delights

180 milliliters sour cream

320 milliliters mayonnaise

1 teaspoon Worchestershire sauce

½ teaspoon dry mustard

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon freshly ground black pepper

120 grams blue cheese, crumbled

1 family-size package of dodo nuggets, thawed

15 strips of bacon

Vegetable oil

1. Combine the first eight ingredients in a large bowl. Whisk together until well combined. Cover the bowl and store the sauce in the refrigerator.

2. Fry the bacon until crispy. Cut each strip in half and drain on a paper-towel lined plate. Reserve the bacon fat in the pan.

3. Working in batches, pan-fry the nuggets in the bacon fat until golden brown and heated through. Add vegetable oil as needed.

4. To assemble the double delights: add a dollop of blue cheese sauce to a nugget, along with a half-strip of bacon. Add another dollop and press a second nugget on top. Repeat this process with the remaining nuggets.

From The In Vitro Meat Cookbook: 45 lab grown meat dishes you cannot cook yet.