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Cooking with Hannibal: Aperitif


Sautéed Lungs with Cherry Tomatoes

Don’t watch Hannibal while eating dinner. No really.

The NBC series takes a page (two actually) out of Thomas Harris‘ novel Red Dragon and expands them into a series. The notorious cannibal Hannibal Lecter (played as understated and sophisticated by Mads Mikkelsen, in contrast to Anthony Hopkins’ fava bean shtick – watch again here and shudder) has not been caught yet, and is working as a psychiatrist still. DC’s own Chef José Andrés is the culinary consultant behind the sort of horrifying-but-delicious-looking culinary creations of Hannibal Lecter in the series.

The first episode kicks off with Lecter whipping up a delightful Flambéed Lung with Cherry Tomatoes. Those aren’t cow’s lungs, baby. We’re treated to an up-close shot of him butchering the lungs, which I will spare you.


Protein Scramble: Eggs with Sausage

Start the day right with person sausage. That’s apparently Hannibal’s motto, when he stops by FBI profiler Will Graham’s in the morning with a lovely scrambled eggs and sausage. To be fair, he never specifies pork. Stay tuned for more cinematic gastronomy, courtesy of fiction’s favorite serial killer.


Protein Scramble: Eggs with Sausage

Please excuse the crappy quality of the photos – video stills function much like your vision after a 3-day bender.


About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

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