” Rinderherz Spiesschen ” (Beef Heart Schaschlik)

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, …….  🙂


Ingredients :

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
Onions,               wedges
Olive oil,             for sauteeing

Method :

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 ?)



” Nieren Spiesschen” (Shish Kebab)

Now  that the sliced kidney’s have soaked long enough in milk
and have been marinated ample time, I finally got to eat the first
of my long awaited kidney dishes. So, tonight I had sauteed kidney
skewer’s with tomato / cucumber salad and creamy horseradish.
I…   Just … Loved…    It…      🙂
Bella gave her unreserved approval too. Hopefully, so will you.

Many folks like their kidney’s grilled. If you prefer yours grilled,
please make sure you grill them on all sides, VERY slowly.
You’ll find the recipe on how to prepare the kidney’s on my previous
post,   ” I Was In Need Of A Heart And A Kidney “

For the salad, simply mix cucumbers, tomatoes, onion and garlic with
the herb vinaigrette of your choice.


Bon Appetit !   Live is Good !