Comments on Menu In Progress: It's Been An Offal Week...

Blue Feather Farm - thanks for sharing the recipe!...

2009-09-07T10:15:34.254-07:00

Blue Feather Farm - thanks for sharing the recipe! We'll definitely give it a try the next time we have pig heart on hand.

Your grilled heart sounds wonderful. I found a pig...

2009-09-06T12:26:42.478-07:00

Your grilled heart sounds wonderful. I found a pig heart recipe online some time ago and we now use it for the first pig butchered each season: Contrary to what it says, it barely serves 4 & we double the quantity of potatoes.

Pig Heart di Lambusco
Serves 4-6 From chefs John Stewart and Duskie Estes of Zazu Restaurant & Farm and Bovolo.
For the heart and marinade:
· 1 pig heart
· 3 cups cold chicken stock
· 1 cup red wine (we use lambrusco, an italian red sparkling they often serve with salumi, but you can substitute any drinkable red
· 1 carrot, peeled and roughly chopped
· 1 celery stalk, roughly chopped
· 1/2 red onion, roughly chopped
· 2 garlic cloves, peeled
· 1 bay leaf
· 1/2 onion, julienned
· 1/2 cup quality extra virgin olive oil
· 1/4 cup red wine vinegar
· 1/4 cup chopped flat leaf parsley
· Kosher salt and freshly ground black pepper to taste
To cook the heart, bring all the ingredients to a simmer together on the stove for 2 1/2 hours. Let cool in the liquid in the refrigerator. Once completely cool, cut the heart in half and slice as thin as you can. Gently toss with marinade ingredients just to combine.
For the potato salad:
· 3 yukon potatoes
· 1/2 cup quality extra virgin olive oil, we use dry creek, mcevoy, or da vero
· 1/4 cup red wine vinegar
· 2 tablespoons grain mustard, or more to taste
· Kosher salt and freshly ground black pepper to taste
Bring the potatoes, water, and some salt to a simmer, until just done, about 40 minutes. Let cool at room temperature. Once cool, cut into bite-size pieces. Toss with olive oil, vinegar, olive oil, grain mustard, salt and pepper. Adjust to taste.
To plate: In a shallow bowl, spoon some of the potato salad, top with the marinated pig heart and garnish with more extra virgin oil. The marinated pig heart will hold for several days in the refrigerator.

Hunter - I don't think you'll see it at your local...

2009-03-21T20:13:00.000-07:00

Hunter - I don't think you'll see it at your local drive-thru any time soon... Thanks for the kidney advice!

Courtney - yeah, it can be hard to find recipes. We couldn't really find anything for pork heart (even Fergus Henderson failed us) - hence using the beef heart recipe.

Always looking for new offal (and especially pig o...

2009-03-21T14:39:00.000-07:00

Always looking for new offal (and especially pig offal) recipes, so thanks for the lead!

Now THAT's an Egg McMuffin I can get behind...I'd ...

2009-03-21T09:04:00.000-07:00

Now THAT's an Egg McMuffin I can get behind...

I'd duggest soaking the kidneys (after taking the membrane off and removing the hard white part inside) in milk for a day, then grilling them. Serve with lemon and olives and crusty bread.