# Components:
→ Meats
01 - 10.5 oz beef sirloin, thinly sliced
02 - 8.8 oz turkey breast, thinly sliced
03 - 7 oz smoked ham, thinly sliced
04 - 7 oz pork loin, thinly sliced
→ Blue Cheese River
05 - 5.3 oz blue cheese, crumbled
06 - 3.5 oz cream cheese, softened
07 - 2 tbsp heavy cream
08 - 1 tbsp fresh chives, finely chopped
09 - 1 tbsp fresh parsley, finely chopped
10 - Freshly ground black pepper, to taste
→ Binding Layer
11 - 4 large eggs
12 - 1/2 cup whole milk
13 - 1/4 cup heavy cream
14 - 1/2 tsp salt
15 - 1/4 tsp ground black pepper
→ Garnishes (optional)
16 - Microgreens
17 - Edible flowers
18 - Toasted walnut pieces
# Directions:
01 - Preheat the oven to 320°F. Line a standard loaf pan with plastic wrap, leaving an overhang for sealing.
02 - Whisk together eggs, whole milk, heavy cream, salt, and ground black pepper until uniform.
03 - Combine blue cheese, cream cheese, heavy cream, chives, parsley, and freshly ground black pepper in a bowl; blend until smooth and set aside.
04 - Arrange beef slices along one side of the pan, slightly overlapping. Follow with layers of turkey, smoked ham, and pork loin, alternating to create a descending slope resembling canyon walls.
05 - After every two to three meat layers, lightly brush the surface with the egg mixture to bind layers together.
06 - Approximately halfway up the pan, spoon the blue cheese mousse in a thick line down the center, then continue layering meats around and over it maintaining the cliff effect.
07 - Complete with a final meat layer, fold over the plastic wrap to enclose, then cover tightly with foil. Place loaf pan in a roasting dish filled halfway with hot water for bain-marie cooking.
08 - Bake for 1 hour 15 minutes at 320°F. Remove from oven, cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
09 - Unwrap and unmold onto a serving platter. Slice thickly to reveal layered meats and blue cheese river. Garnish with microgreens, edible flowers, and toasted walnuts if desired.
