Cooking with Heart, part two.
” beef heart skewers with spicy bean salad and chimichurri.
I had expected a whole lot of negative comments on cooking with offal.
To my surprise, most comments were positive and encouraging.
Many readers welcomed the opportunity to see food which is hard to find
in other publications these days.
(Never mind the fact that one food critic called a group of seattle chefs :
” Innovative and daring for using the whole animal in their kitchen’s “) . Daaahhhh.
Real chef’s have never stopped doing that, just as real, experienced food lovers have
never stopped searching for it and enjoying it whenever available.
So here it is, Beef Heart Shashlik .
It may be an acquired taste, but once you do have acquired it, ……. 🙂
Image Source: Unknown ( can anybody help out ? )
Beef heart, diced, soaked in milk for at least 8 hours
Salt, to taste
Cayenne, to taste
Garlic powder, to taste
lemon juice, to taste
Corn starch, to dredge
Olive oil, for sauteeing
Season meat and onions liberally with pepper and garic powder,
dredge skewers in corn starch, shake of excess corn starch and saute
(grill if you prefer) until crisp on the outside, still light pink in the center.
When almost done, add onions to the pan and saute until meat has
desired temperature and onions start to caramelize. Sprinkle heart with
kosher or sea salt, drizzle with lemon juice, remove to absorbent paper.
Season onions with salt, pepper and garlic powder, remove to absorbent paper.
Serve with any salad and condiment / sauce, such as chimichurri,
horse raddish, spicy salsa, mustard, etc.
Image Source: Unknown (can anybody help out ?)