#parody recipe

[hannibals-edibles-blog]

S01E01: "Apéritif"

In the first episode of Hannibal, we observe Hannibal's refined taste in human lungs. 

Lung and Loin Bourguignonne

  Hannibal is actually cooking Lung au Vin based on Julia Child’s Coq au vin. This “au vin” is based on Beef Bourguignonne.

  Prepare the lung from a freshly murdered victim for cooking by soaking it, cubed, in salt-water overnight in the fridge while playing fancy background orchestra music.

  Wine sauce:

¼ lb       thick cut bacon human bacon from the rude mailman who lost your letter in the mail, cut in ¼-inch strips 4 Tbsp   butter 4            shallots, minced 2 cups    red wine barrel aged mix of human blood platelets and wine from the 90’s 2 cups    veal stock 1/4 cup   flour to taste    salt, pepper

  Lung and Loin

4 Tbsp     olive oil 1 lb          veal or pork lungs human lungs from the girl at the flower shop who had poor taste and manners, trimmed of tracheal tubes and cut in 1-inch cubes 1 lb          beef human tenderloin from the neighbor who let his dog have his business on your lawn, trimmed and cut in 1-inch pieces 2 cup       Portobello mushrooms, trimmed and cut in ½-inch slices 12            baby red onions, peeled and par-boiled 1 cup       baby carrots, par-boiled 1. In a large deep frying pan, heat butter over medium-high heat. Add bacon and fry until lightly browned and fat has been released. Add shallots and sauté til soft. 2. Add flour and stir to make a roux. Cook until lightly browned. 3. Stir in wine and stock, whisking to smooth out any lumps of roux and cook, stirring frequently, until thickened. Set aside. 4. In a large sauté pan, heat 2 tsp olive oil. Season tenderloin with salt and pepper, add to pan and sauté dramatically with finesse and lots of fire as if you were a pyromaniac til medium rare. Remove from pan. Wipe pan dry with paper towel and return to heat with 2 tsp olive oil. Add lung and brown, stirring constantly til browned but not releasing too much liquid. Remove from pan. Wipe pan dry and return to heat. Add 2 tsp olive oil and half of the mushrooms. Saute til mushrooms begin to release moisture. Remove from pan and repeat with remaining mushrooms. 5. Return wine sauce to heat and bring to boil. Add pearl onions and carrots and simmer til tender. Add lungs, tenderloin and mushrooms and simmer just until heated through but tenderloin still medium-rare. 6. Serve with herbed rice or buttery mashed potatoes while contemplating your next meal. Perhaps it is time to find some fresh liver or spleen. Your physician was awfully nosy today while looking through your medical records.

  *This recipe has been modified by Hannibal's edibles for fun, please see the real blog on Hannibal's food stylist, Janice Poon's Blog. photos and recipe taken from Janice Poon's blog.