Bubbyswhollycow’s Weblog


Skewered Beef Heart
June 17, 2008, 8:27 pm
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Offal time. I have been sheepish about the offal. Here at Bubby’s it is not the norm to serve the guts. We’re traditionally a family place. But every time I open the freezer, there are packages of offal: liver, kidney, heart, tongue, staring me in the face. After pulling the heart out yesterday, thereby starting the clock a-ticking, I had some trepidations. I haven’t ever eaten heart. But Ken Jaffe was very encouraging and enthusiastic in his description of it: tastes a little like liver, but has the texture of steak. Delicious, etc… Also, my brother Brandon had genuine enthusiasm for heart, which he had eaten in Columbia, skewered and grilled.

We are serving it grilled, on skewers, with a simple balsamic, lemon, shallot vinaigrette.

Cutting it up was very surgical. There is an encasement of silver skin on the outside that must be removed. Then there are the things you’d generally associate with a bad visit to the doctor: arteries, valves, etc, all of which must be removed. What remains is a beautiful piece of red meat that looks very much like steak. We cut it into thin strips, and marinated them in a little lemon, garlic, rosemary and thyme, and some of the French sea salt, and some black pepper. It looks really good. (But it sounds a little scary!)

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