We purchased a few goodie-bags of assorted organs from Da-Le Ranch a while ago, and finally got around to starting to make use of them this week. Pictured above is a Lamb's Liver dish we cobbled together from recipes in several Portuguese cookbooks.
The liver was marinated in white wine and lemon juice, cooked in bacon fat, sauced with the reduced marinade, topped with the bacon, and served family-style over sauteed onions. We really enjoyed the way it turned out - it had a fantastic depth of flavor.
Another meal had us working with Pig's Heart:
We used a Chris Cosentino recipe for grilled heart with roasted beets and horseradish. It called for beef heart and golden beets (we used red) but I'd guess that Chris wouldn't mind the substitutions - he'd probably just be pleased to see someone cooking heart.
All of the elements came together really well. We had it as a main dish, but it would probably be better as a starter as the beets get a bit overwhelming after a bit.
The next morning, we used some of the leftovers to make a "hearty" breakfast:
This wasn't the first time we've had "offal eggs", and it definitely won't be the last.
We also made a pâté with leftover liver and a bit of heart. We haven't tried it yet, though - we plan to use it for Banh Mi.
We still have Pig and Lamb Kidneys to cook with, but we haven't figured out exactly what we want to do with them yet...