The blog belonging to the food designer from Hannibal. 

Yes, you too can make the ridiculously elaborate and gorgeous dishes from your favorite episodes. 

Excuse me while I go salivate over the descriptions. 

“Speaking from the deep of Hannibal’s mind, Bryan Fuller, our incredibly brilliant show writer/creator says “Eat the Rude.” Of course, Hannibal hates rudeness. I, the food stylist speaking from the deep of my stomach say “Cook the Rude.” After all, the essence of cooking is refinement. It is civilization by ritualization.”


Dinner Party at Hannibal’s: menu suggestion by Janice Poon

To regain my appetite after recent disheartening events concerning a close friend, I decided to throw a dinner party. I might give you the recipes later; for now, here is the overall menu of appetizers.

  • Heart Tartare in Filo Flowers
  • Squab drumsticks on fresh figs and fig Newtons 
  • Boar’s head with sausage collar and veggie wig-hat
  • Roulade of beef stuffed with sushi rice and chive flowers
  • Crayfish and octopus with trout and squid
  • Jelly timbits stuffed with Foie Gras and timbit slices topped with headcheese

Food stylist info from Janice Poon

This Rib Roast recipe is described as “fool proof” for all you fools! I just wanna give it a try (imma fool,) minus the fake mould.

  1. Allow roast to stand at room temperature for at least 1 hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
  3. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings. x

“Faking furry mold on this dish was the most fun I’ve ever had styling a rib roast with tile grout and spray glue.”


Recipes from Janice Poons food blog

It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with garlic, onionsand a bouquet garni, with pearl onions and mushrooms added towards the end of cooking.

Lung and Loin Bourguignonne

Veal lung is best for this dish as it its more delicate in flavor but it is not as widely available as beef lung which is sold by most Asian butchers. Pork lung is great if you can get it. Or just skip the lungs and double the amount of beef tenderloin. Prepare the lung for cooking by soaking it, cubed, in salt-water overnight in the fridge. Squeeze out the water before cooking. Serves 4.

Wine sauce:

¼ lb thick cut bacon , cut in ¼-inch strips
4 Tbsp   butter
4            shallots, minced
2 cups    red wine
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, trimmed of tracheal tubes and cut in 1-inch cubes
1 lb          beef tenderloin, 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 beef with salt and pepper, add to pan and sauté 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, beef and mushrooms and simmer just til heated through but beef still medium-rare.
6. Serve with herbed rice or buttery mashed potatoes.


Menu idea, by Janice Poon.

  • Kidney Pie: No matter how sturdy and delicious the pastry, even though it defines the pie it is just a shell for the meaty centre. 
  • Pate: Yellow and red beets layered with chèvre, sliced to show their inner beauty.
  • Side salad: Buddah’s Hand reaching up through the floorboards to grab  your leg and pull you into the dirt - which is black quinoa.

aaaand we’re back! It’s a few weeks late and I’m still trying to find someone who can procure live sea urchins for the “Kaiseki” recipe for me, but in the meantime here’s:

Osso Buco from “Sakizuke”

Osso Buco can be made a million different ways, but it generally includes tomatoes, carrots, and celery. I decided to forgo the celery because I don’t like it, but if you want you can it at the same time as the carrots and onions. I also added roasted potatoes because, unlike celery, they are delicious, but you can leave them out if you want a more orthodox dish. Many recipes call for cinnamon, which I include in this version. If you can get sweet cinnamon (also called “true cinnamon”), rather than cassia, use that.

This recipe works well with ham hocks or veal or lamb shank. The recipe Hannibal uses in the episode calls for veal, but I chose ham hocks because we already had some. Feel free to substitute as you like. Ham hocks usually come in sections of leg about eight inches long. This recipe will work best if you can find ones about half that long, or if you cut them in half yourself (or if you happen to have a little brother with a decent butchery education who can do it for you because, even though you’re recreating a recipe originally made with human flesh, the idea of sawing through bone kinda grosses you out, and he has a better idea of what he’s doing anyway, get him go do it). If you’re going to do it yourself, cut the meat around the bone in a circle with a knife and then use a hacksaw to cut through the bone. Once you’re done, rinse the meat with cold water in case any slivers of metal came off the saw. 

Serves two

Time: 3 ½ to 4 hours


Two ham hocks, cut into four four-inch high sections

One quarter cup flour

Three tablespoons olive oil

One quarter teaspoon cayenne

One teaspoon paprika

One half teaspoon black pepper

One quarter teaspoon cumin

One large pinch of cinnamon

One clove of garlic

Two bay leaves

One half cup sauvignon blanc or other white wine

One cup diced tomatoes

One carrot

Two cups beef broth

One half pound small red or fingerling potatoes

One medium sized onion

Salt and pepper to taste for the potatoes

Preheat the oven to 300o F (about 150o C).

Carefully remove the skin from the ham hocks and tie the meat with butcher’s twine. It should be tied two or three times around to hold it tightly against the bone. Lightly dredge the meat with flour.

Heat one tablespoon of olive oil in a saucepan or cast iron pan about four inches deep. Chop the garlic finely and add it to the pan. Stir for about thirty seconds or until it softens slightly and becomes fragrant. Place the ham hocks flat side down in the pan and sear for about two minutes, then flip them and sear the other side for another two minutes. Both sides should be lightly browned.

Add the cayenne, paprika, black pepper, cumin, bay leaves, wine, broth, and tomatoes, and bring to a boil, then place the pan in the oven, partially covered. Let it bake for one hour, then flip the ham hocks over and put it back in the oven and for another hour.

While you wait, chop the onion and carrot. Heat one tablespoon of olive oil in a pan over very low heat. Add the onions and stir them occasionally for about twenty minutes or until they’re caramelized.

Eye the potatoes and cut them into approximately one cubic inch pieces. Toss them with the final tablespoon of olive oil, salt, and pepper. Put the potatoes on a baking pan and cover them tightly with aluminum foil.

When the ham has cook for a second hour, add the carrot and caramelized onions to the pot and turn the hocks over again. Put the potatoes in the oven along with the pot, leaving the pot uncovered this time. Let everything cook for another hour to an hour and a half, or until the potatoes are tender all the way through when poked with a fork and the meat has pulled slightly away from the bone.

Plate and pair with something dry, deep, and red, like a Carménère. Enjoy!


Hannibal, a lone wendigo, traveling state to state on his motorcycle looking for the perfect meal. Will, the greased up mechanic who happens to be in the right place at the right time, offers Hannibal food and shelter in the little nowhere town. Unknowingly creating a bond between him and Hannibal and beginning something that will change him forever.