Lomo Saltado With Oven

Lomo Saltado is tender stir-fried beef sirloin, red onions, and tomatoes served with baked french fries and white rice. Carb lovers, you have to try this one!

Hold on to your butts, guys, because we’ve reached my most anticipated Nerd Month and Bryan Fuller Week post. It’s Hannibal day!

Hannibal is a show I adore and still can’t believe existed. It was rare and lovely and horrifying and beautiful. It definitely wasn’t for everyone, but for those of us who loved it, the show was a treasure. So I’m pretty excited to finish out Fuller Week with a Hannibal recipe.

If you watched the show, you know that there is an almost endless supply of dishes to choose from, but I went with Lomo Saltado from the second-season episode “Naka-Choko,” because it’s such a perfect, weird episode full of emotional climaxes and most importantly, contains one of my very favorite cannibal puns of the series.

Hannibal's Lomo Saltado, tender stir-fried beef sirloin, red onions, and tomatoes served with baked french fries and white rice, (also plenty of ginger <3 ). From Baking Mischief.com - 3

NBC via Psychoanalyzeme

This recipe is adapted from one by Janice Poon, the food stylist on Hannibal . If you have any interest at all in food styling, you should check out her blog , because it’s amazing and you don’t have to be a Hannibal fan to appreciate the works of art she made for that show.

And also, Hannibal fans should go pre-order her book, Feeding Hannibal: A Connoisseur’s Cookbook !* I can’t wait to get my hands on a copy.

Okay, enough fangirling, on to the food.

Close up photo of lomo saltado in a frying pan. - 7

Close up photo of lomo saltado in a frying pan. - 8

Guys, Lomo Saltado is amazing. It’s a traditional Peruvian/Chinese fusion dish of stir-fried steak, onions, and tomatoes served with rice and french fries.

Yes. French fries. I mean don’t you look at your boring old stir-fries and think, You know what this needs? French fries.

No? Okay, me neither, but I should have been, because It. Is. Spectacular. The fries soak up all the vegetable and meat juices and turn into these amazing starchy flavor bombs when you bite into them. I would never have thought to pair potatoes and rice, but it works incredibly well.

For this recipe, I baked the fries because it’s a little healthier and deep frying at home is a pain. And by baking them, you can just pop the fries in the oven and basically forget about them while you stir-fry the meat and veggies.

The stir-frying process is super simple and done in batches so you don’t have to worry about some ingredients ending up under/overcooked. What you get is perfect, slightly blackened onions, incredibly tender meat, and beautifully cooked tomatoes. Then you give the fries a quick toss with the meat and veggies and serve everything over rice.

It’s colorful, beautiful, and a perfect dish for date night.

Some food styling notes: If you are looking to recreate the entire Hannibal plate , I used this carrot slaw recipe from Epicurious. I don’t actually like carrot slaw, but the people to whom it was served, loved it. And in the show, it looks like Hannibal uses Treviso radicchio as a garnish. I couldn’t find any locally, so I used Chioggia radicchio and served the rice wrapped inside of it rather than in cucumber slices.

And if you need a dessert, might I recommend Sanguinaccio Dolce (Senza Sangue) ?

Tell me, were you a “Hannibal” fan? What’s your favorite show in recent years?

If you are a carb-lover, you have to try Lomo Saltado, made with beef, tomatoes, rice, and FRENCH FRIES! - 11

Ingredients

Oven-baked Fries

▢ 2 medium potatoes about 24 ounces, cut into 1/2-inch thick fries
▢ 1 tablespoon olive oil
▢ 1/2 teaspoon chili powder
▢ 1/2 teaspoon paprika
▢ 1/2 teaspoon salt
▢ 1/4 teaspoon pepper
▢ 1/8 teaspoon cayenne powder

Marinade

▢ 3 tablespoons white wine vinegar*
▢ 1 tablespoon soy sauce
▢ 1 tablespoon Worcestershire sauce
▢ 2 large garlic cloves pressed
▢ 1 teaspoon grated fresh ginger*
▢ 1/2 teaspoon cumin

Meat and Veggies

▢ 1 pound top sirloin sliced into 1/4-inch thick strips
▢ 1/4 cup olive oil divided
▢ 1/2 red onion sliced
▢ 2 plum (Roma) tomatoes sliced into thin wedges
▢ 1 teaspoon to 1 tablespoon hot sauce I used Sriracha
▢ Salt and pepper to taste
▢ Cilantro optional, chopped
▢ Cooked rice

Instructions

Marinate the Meat

In a large bowl or plastic bag, combine marinade ingredients. Add meat and shake to coat. Allow to marinate for at least 30 minutes, up to 2 hours.

Prepare the Fries

Once your meat is done marinating, preheat oven to 400°F. Cover a cookie sheet with foil and spray generously with cooking spray.
Toss cut potatoes in oil and spices (I like to dump everything in a plastic bag and give it a good shake) and spread in lines over your tray. Bake for 20 minutes, until bottoms are browned. Flip and cook until just done, about 5 to 10 minutes, depending on the thickness of your fries.

Stir Fry the Meat and Veggies

While your fries cook, in a large skillet, over medium-high heat, heat 1 tablespoon of the oil. Once oil is hot, add sliced onions and cook until they begin to brown and the edges turn dark. Flip and brown the other side. Cook until they reach your preferred level of doneness–this is all the cooking they will receive.
Pour onions into a large bowl and return pan to heat. Add 1 tablespoon of the oil and half of the meat. Cook 2-3 minutes per side until meat is cooked to your preferred level of doneness (I like medium rare). Add the meat and its cooking juices to the bowl with the onions.
Repeat with another tablespoon of oil and the second half of the meat. Discard the marinade.
Wipe out pan and add the final tablespoon of oil, tomatoes and hot sauce. Cook until the skin begins to separate from the tomatoes and they are slightly softened.
Add the onions and meat back to the pan and stir to reheat. Add in the fries and stir until everything is coated in the juices.
Serve over rice.

Notes

Lomo Saltado Nutritional Information (Does not include rice) Recipe Adapted From: Janice Poon

Miniature mocha and Kahlua cheesecakes with a crunchy Oreo cookie base, cool sour cream topping, and fudge sauce.

Nerd Month week two, Bryan Fuller Week day two. Today’s recipe inspiration is Pushing Daisies !

Those who follow my Weekend Posts, might have seen me mention that I rewatched Pushing Daisies recently. If you were a fan of the show, one, we should be friends because you are clearly Good People, and two, then I’m sure you can imagine what a bittersweet delight that’s been.

This was my first time rewatching the show in years, certainly my first time since Fuller’s most recent show, Hannibal , and I was struck with the sweet and gentle delight of it all. Then suddenly I was sad that it had been prematurely cancelled all over again.

For those who haven’t seen Pushing Daisies , it’s a “forensic fairy tale” about Ned, a pie maker who can bring people back from the dead with a touch, but only for a minute. Using his gift, he, along with his childhood sweetheart, Chuck, his private detective partner, Emerson, and Olive, a ray of sunshine made human , investigates murders. It’s a twisty, bright and beautiful show, and the whole thing is available on CW Seed for free.

ABC via Welcometoyouredoom

Today we are going to bring a little Pushing Daisies back to life (if only for a minute har har) and make one of the Pie Maker’s recipes for the blog.

Mini mocha and Kahlua cheesecakes with a crunchy Oreo cookie base, cool sour cream topping, and fudge sauce. Recipe includes small-batch instructions and nutritional information. From BakingMischief.com - 15

I took Ned’s Kahlua Cream Cheese Pie, about which a Pushing Daisies prop menu says : “ Try the special taste of Kahlua mocha throughout our velvety cream cheese pie in a chocolate cookie crust ,” and turned it into one of Chuck’s cup pies, because full pies are great, but these are a much more manageable size.

This was a fun dessert to put together. I adapted and combined a few different recipes to make it, including my mom’s famous cheesecake, and I love the end result.

The cup pies are a lovely little punch of mocha and kahlua goodness. The chocolate cookie (Oreo) base gives it a crunchy sweetness boost while the sour cream topping and fudge sauce top help mellow out the tangy mocha cheesecake underneath.

And bonus, each one is under 300 calories. That’s a decadent dessert you can feel good about.