An idea simmering for really “Eating The Rude”…

• Pork tongue, braised & sliced
• Flambéed in orange liqueur
• Served with blood orange glaze

Do you see where I’m going with this? Do you understand my “Design”?

Cooking is my… creative catharsis. 🔪🍽️

#Fannibal
#CookingwithHannibal
#ThisIsMyDesign

A container of dark red sorbet made with pomegranate, cherry, hibiscus, and lime.

Round 2 of Nakama Sorbet. Refining my recipes so that they’re as easy to follow as possible. I’d started with base recipes, but didn’t record the modifications I’d made. Ironing out the kinks this week! #Hannibal #CookingwithHannibal #EatTheRude #HannibalsKitchen

Cook’s pov: a cutting board with venison stew meat and a knife; a glass of Cabernet Sauvignon; a bowl with more venison stew meat tossed in flour for later browning.

Diner’s pov: a red bowl on a white square plate filled with a helping of Ravenstag (venison) Stew from the Feeding Hannibal cookbook; a Dutch crunch roll on the side. Out of focus on the table, antlers and other cleaned and bleached soup bones for decor can be seen.

Diner’s pov: a white bowl next to the bowl of Ravenstag Stew, with pear-arugula salad. Out of focus on the table, antlers and other cleaned and bleached soup bones for decor can be seen.

Round 2 of Ravenstag Stew. Served with a pear-arugula salad with toasted hazelnuts, goat cheese, and a honey-Dijon vinaigrette; Dutch crunch rolls to soak up the stew sauce. 🦌😋🧑‍🍳🔪

#Hannibal
#Fannibal
#CookingwithHannibal
#Hannimeals

A bottle of 2021 Cabernet Sauvignon titled, “The Stag” with a stag head and tall antlers on the label

I’m making Ravenstag Stew from the #Hannibal cookbook for my family. My chosen cooking wine. 😆🦌🍷

#cookingwithHannibal
#Hannimeals
#Fannibal
#FeedingHannibal