Heart(y) Stew

One interesting thing I have noticed with the fall of the economy, is some more unusual bits of meat for the American market, cheap, offal being sold in our regular supermarket. I would have never have imagined finding ox heart, chicken feet, or kidneys outside of ethnic markets this time last year. But now, they are popping up in my little white bread Publix, and it gives me warm fuzzies.

So I jumped at the chance to try ox heart, which I'd never had before, and at $2.30 for a whole one.... how can you argue?

I chose a very simple recipe, as I really wanted to get a feel for the flavor of heart. And let me tell you, it is fantastic. More like very lean beef than offal, with a very very slight kidney-like flavor and texture. But I am betting if you were feeding it to people with a palate that isn't used to the flavor of kidney (like most of us yanks)... they would have no idea they are not eating plain ol beef. Which I think could be a huge help to families struggling, to cut corners with such a large nutritious piece of meat, at such a bargain price!

Heart Stew

Ingredients

1 whole ox heart, cut into cubes
1 onion, diced
2 stalks celery, diced
2 carrots, diced
flour for dredging (can omit if you're going paleo!)
salt and pepper 2 TBS each
1 sprig fresh thyme
2 bay leaves
olive oil
1 cup oxtail soup
1 pint beer

Method

Dredge heart in flour mixed with salt and pepper.
Heat oil in a heavy bottomed pot like a french oven, once hot, sautee heart in oil until browned on all sides.
Add onions, carrots and celery, stir until onions begin to go transparent, adding oil if necessary.

Add oxtail soup, beer, bay leaves and thyme.Bring to a boil.
Cover and cook in oven for 4-6 hours at 250 degrees, or until heart is at desired tenderness.

Serve over mashed potatoes.

They'll never know what they're eating. But they'll know it tastes wonderful, and warm, and filling. :)

Southern Fried Chicken Livers

Fried chicken livers always was, and probably always will be, one of my favorite methods of consuming innards.

Crispy and with a little kick on the outside, and meltingly soft and mild on the inside, it really just makes you think that people who claim they don't like offal must have never had it like this!

The house smells sooooo good while these bad boys are frying up! I have to remind myself not to nom them straight out of the pan or else risk molten chicken liver bits burning off my tongue on contact. These guys retain their heat! Always best consumed with a healthy dollop of mashed potatoes and nice vinegary greens.

Southern Fried Chicken Livers
1/2 lb chicken livers
2 tablespoons kosher salt
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Shortening, for frying

Melt shortening in a 12-inch cast iron skillet or heavy fry pan over medium heat.

Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season livers with this mixture. Dredge livers in flour and shake off excess.

Place livers into the pan and fry until cooked through, turning once.... dont overcook them, or they'll turn out chewy and bitter.

Drain livers on a rack over a sheet pan lined with paper towels.

Sweetbreads in Butter with Mushrooms

Contrary to popular belief, sweetbreads are not brains. Though, for some form of strange entertainment, we could pretend they are brains anyways at the coming of the zombie Apocalypse.

Sweetbreads is the thymus gland is located at the throat, gullet or neck. Or the pancreas (heart belly or stomach). And, most famously, "Rocky Mountain Oysters", are also the same gland that in the food world we call sweetbreads.

The etymology of the word "sweetbread", considering it is not a bread, nor is it sweet is attested to the idea that it is sweet in comparison to savory muscle based meats. And "bread" most likely comes from the Old English word "brǣde", meaning roast meat.

Sweetbreads are a significant source of B12 which plays a key role in proper functioning of the brain and nervous system, as well as being a very high quality protein source.

yes, it is fugly

Unfortunately sweetbreads, like most offal, has a bad wrap... and of the offal kingdom, I will even admit it is one of the saddest most ugly bits out of the lot. But its velvety texture and mild sweet flavor more than make up for it. I promise!

Ingredients:

1 lb sweetbreads

1/4 diced red onion

12 button mushrooms, sliced

1 C chopped parsley

knob of raw butter

1 T olive oil

Enough water to submerge the sweetbreads

A splash of white wine

thyme and parsley

Method:

Rinse your sweetbreads thoroughly in cold, gently running water.

Bring your pot of water with the wine, herbs, and spices to a boil. Reduce to a gentle simmer. Add your sweetbreads into the pot. Poach for 2½ minutes so they firm up slightly.

Remove the sweetbreads from the pot, and scatter the sweetbreads across a cutting board to cool and dry off.

Once the sweetbreads are cool enough to handle,slice them into several uniform pieces.

Heat your pan. Add a splash of oil and a knob of butter. Add your mushrooms and onions and let them cook until they are nice and golden. Remove them and set aside. Add a bit more oil and butter if needed and season the sweetbreads with salt and pepper and then add to the pan. Careful not to let the butter burn, and cook the sweetbreads until they are golden brown, careful not to overcook. At this point they are ready to serve. Plate the sweetbreads and return the mushrooms and onions to the pan as well as the parsley in the last minute to heat, and drizzle the butter and mushroom mixture over the sweetbreads,

Nom.

Spicy Fried Chicken Livers

Chicken livers, right behind fried chicken, it probably my favorite comfort food. I like them battered and fried, simply pan fried in butter with only a bit of salt and pepper, and even roasted in the oven with a drizzle of olive oil. Lets not forget the multitude of pates from which they can be made, but personally, I like them in their most natural state.

Chicken livers are packed with vitamin B-12, which prevent anemia, vitamin-A in the form of retinol, alpha and beta-carotene including lycopene for your eyes, along with folate, riboflavin, selenium, iron, niacin, and phosphorus. For years they have been used by nutrition wise doctors to aid in the recovery of anemia and iron deficiencies.

For this recipe, I use a paleo friendly Southern fried variant. One of my favorites.

Ingredients:

1 lb chicken livers, cleaned.

1 T cayenne

1T onion powder

1 T garlic powder

1 C coconut flour

2-3 T coconut oil

Salt to taste

Method:

Combine the seasonings, and liberally coat the chicken livers in the mixture. Cover and place in the fridge for a few hours.

Heat the coconut oil in a cast iron skillet until hot enough to fry a tiny piece of bread.

Dredge the livers in the coconut flour one by one and place into the hot oil. Do not overcrowd the skillet, it is ok if you must do more than one batch.

Fry on each side until both sides are crisp and golden.

Allow to drain on a paper towel and salt to taste.

Serve with a veg of your choice, we like collard greens. ENJOY!