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Tag Archives: Brussels Sprouts

Cooking with Hannibal: Futamono

 

Overview of Hannibal's party Hors d'Oeuvres

Overview of Hannibal’s party Hors d’Oeuvres

If Jack’s team is right, Hannibal finally made some food that contains animals rather than people. For a party, he prepares a variety of goodies with the help of the lovely Dr. Bloom.

More of Hannibal's party Hors d'Oeuvres

More of Hannibal’s party Hors d’Oeuvres

In the above photo, you can see little Wagyu Beef Roulade slices (stuffed with Sushi Rice) all decked out with chive flowers on the left. On the right, are little Filo Pastry Flowers with Beef Heart Tartare. In the middle you can see some of the Prosciutto Roses on Watermelon. For more on Hannibal’s party menu, click here.

Wagyu Beef

Wagyu Beef

Beef Roulade

Wagyu Beef Roulade stuffed with Sushi Rice before cooking

Beef Kebabs

Beef Kebabs

Beef Heart Tartare in Filo Pastry

Beef Heart Tartare in Filo Pastry

Prosciutto Rose on Watermelon

Prosciutto Rose on Watermelon

 

Platter of Prosciutto Roses on Watermelon

Platter of Prosciutto Roses on Watermelon

If you’d like to try some offal hors d’oeuvres, here is a recipe I developed for The Ration Diaries. Since a lot of whole birds come with the offal in the cavity, I try and use it up with little bites like this. If you want to make something like this in mass, you can always buy veal heart and cut it much more finely; you still need to be careful too cook it gently since it’s a tough muscle and when cooked over a high heat, it tends to get REALLY tough.

Bacon confited-Guinea Fowl Heart with Brussels Sprouts and Blackcurrant Preserves

Bacon confited-Guinea Fowl Heart with Brussels Sprouts and Blackcurrant Preserves

Bacon confited-Guinea Fowl Heart with Brussels Sprouts and Blackcurrant Preserves (from The Ration Diaries)

Servings: 1

INGREDIENTS
1/4 strip bacon
1 Guinea Fowl heart
1/2 Brussels sprout, cut in half
Salt
1 tablespoon vegetable broth
1 demitasse spoonful blackcurrant preserves

METHOD
Slice the bacon very thinly then render it in a non-stick pan. When the bacon is crispy, use a slotted spoon to remove it to a plate. Pour the bacon into a boiled egg cup. Allow the bacon fat to cool slightly, then add the heart. Put the egg cup in the microwave and set to “keep warm” for 2 to 5 minutes, or until the heart is cooked through. Heart gets tough very easily, so it’s important not to cook the heart on high. Sear the cut sides of the Brussels sprout quarters in the hot pan, and season with salt. Add the vegetable broth and simmer until the broth has evaporated. Slice the heart very thinly and reserve the bacon fat for another use. Serve the heart garnished with Brussels sprouts, reserved bacon, and blackcurrant preserves.

 

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