Serious Eats: Recipes - The Nasty Bits

Very Crispy Tongue with Chili Bean Paste and Sichuan Peppercorns

2012-05-15T20:55:00Z

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Special equipment: 3-quart sauce pan or soup pot, 14-inch skillet, wok

Ingredients

serves serves 4, active time 30 minutes, total time 4 hours

1 1/2 pounds beef, veal, or pork tongue (about 1 beef tongue or 2 to 3 pork tongues)
2 quarts stock low sodium chicken broth
1/4 cup plus 1 tablespoon vegetable oil, divided
8 to 12 dried Chinese red chilis
3 scallions cut into 1-inch segments
1 1/2 teaspoons whole sichuan peppercorns
2 tablespoons Sichuan chili bean paste
1 1/2 tablespoons Shaoxing rice wine, sherry, or dry vermouth
1 teaspoon soy sauce
Kosher salt
2 teaspoons sesame oil, chili oil, or a combination

Procedures

Place the tongue(s) in a pot and cover with water or stock. Bring to a boil, reduce to a simmer, then cover and cook until tender, about three hours, adding extra liquid as needed. Let the tongue cool, then remove the tongue from the stock and set the stock aside for another use.
When tongue is cool enough to handle, peel the outer membrane off the tongue and discard. Cut the tongue into slices slightly thicker than 1/4-inch.
Add a 1/4 cup oil to the skillet and place over medium heat until shimmering. Working in batches, add the slices of tongue and cook until brown and crisp on one side, about 3 minutes. Flip and brown on the other side, another 3 minutes. (Reduce heat if tongue or oil is smoking excessively). As slices of tongue brown, transfer to a plate lined with paper towels.
Heat remaining tablespoon oil in a wok set over medium low heat until shimmering. Add the chilis, scallions, and Sichuan peppercorns, and stir-fry until aromatic, 20 to 30 seconds.
Add the slices of tongue to the wok. Add the chili bean paste and stir-fry vigorously to coat the tongue, about 20 seconds longer. Add the rice wine and soy sauce. Add salt to taste, about 1/2 teaspoon. Keep stirring the tongue around in the wok to evenly distribute the seasonings. Remove from the heat, stir in the oil(s), and serve immediately.

Chopped Liver with Caramelized Onions

2012-05-01T15:40:00Z

[Photograph: Chichi Wang]

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 8 as an appetizer, active time 30 minutes, total time 30 minutes

1 pound fresh chicken livers
Kosher salt and freshly ground black pepper
3 to 4 tablespoons vegetable oil, olive oil, or chicken fat
2 large onions, diced (about 3 cups)
3 hard boiled eggs

Procedures

Season chicken livers with salt and pepper. Heat 2 tablespoon of the oil in 12-inch skillet over medium-high heat until shimmering. Add chicken livers and sauté until the livers are lightly brown and still pink in the center, about 5 minutes. Remove with a slotted spoon and let cool. Pour off any residual juices in the pan.
Add the rest of the oil or fat and heat over low heat. Add the onions, season with salt and pepper, and cook, stirring often, until the onions are caramelized, about 30 to 40 minutes. Remove from heat and allow onions to cool.
Coarsely chop the livers. Add the livers to a food processor and pulse until smooth, or until the desired consistency is achieved. Transfer to a medium bowl.
Dice the eggs, allowing the yolks to crumble. Add the eggs and the onions and whatever cooking liquids remain in the pan to the pureed livers. Mix well. Season with salt and pepper, adjusting as needed. Serve cold with crackers or bread. Chopped liver is best eaten the day it is made, but can be kept in the refrigerator for one to two days longer.

Thai-style Braised Pork Cheeks

2012-04-24T18:25:00Z

[Photograph: Chichi Wang]

About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, The Offal Cook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: 3 quart saute pan or braising pot, or other non-reactive container such a Pyrex baking dish

Ingredients

serves serves 6, active time 20 minutes, total time 3 hours 20 minutes

2 pounds pork cheeks
2/3 cup dark soy sauce
1/4 cup fish sauce
1/3 cup rice wine
1 ounce palm sugar
1 stick cinnamon
3 to 6 bird's eye chilies
To Garnish:
Freshly cut herbs, such as thai basil, cilantro, or scallions
Fried shallots
Toasted shredded coconut

Procedures

Adjust oven rack to middle position and preheat oven to 300°F. Place cheeks in pot or braising pan. The cheeks should cover the surface of the vessel. Add enough water so that cheeks are halfway submerged. Add add soy sauce, fish sauce, rice wine, sugar, cinnamon, and chilis to pot. Bring the mixture to a boil, then reduce to simmer. Cover the pot with a tight-fitting lid or aluminum foil. Transfer to oven and cook until very tender, about 2 hours.
De-fat the mixture, either by skimming off the liquid fat or refrigerating the meat and letting the fat solidify on the top. Remove meat from liquid and gently break into bite-sized chunks (meat will be very tender). Heat sauce in a medium saucepan and cook until reduced to about 1/3 cup. Sauce should be rich and syrupy. Return meat to sauce and heat through. Serve immediately, garnished with herbs and fried shallots. Serve with rice.

Tacos de Lengua

2012-04-17T20:25:00Z

[Photograph: Chichi Wang]

Note: Pork or lamb's tongue can be used in place of the beef. Use 1 1/2 pounds tongue total and proceed as directed.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 4, active time 30 minutes, total time 4 hours 30 minutes

1 whole cow or veal tongue (see note above)
1 medium onion, split in half
2 bay leaves
1 quart low sodium homemade or store-bought chicken stock
6 stems cilantro
1 small carrot, peeled and roughly chopped
2 cloves garlic
2 tablespoons duck fat, pork fat, or canola oil
Kosher salt and freshly ground black pepper
16 to 24 corn tortillas (warmed according to these instructions)
Optional garnishes:
Fresh salsa
Queso fresco or feta
Chopped onions and cilantro
Wedges of lime
Tomatillo sauce
Guacamole

Procedures

Place tongue, onion, bay leaves, carrot, and garlic in a saucepan just big enough to hold them. Add chicken broth until mostly covered (you may not need all of it, depending on how big your pot is). Bring to a boil over high heat, reduce to a simmer, cover with a tight-fitting lid, and cook until completely tender, four to six hours depending on the size of the tongue, adding extra water as necessary to keep the tongue mostly submerged.
Carefully remove tongue to a cutting board. Strain stock and discard solids, reserving liquid for another use. Peel the outer membrane off the tongue and discard. Roughly chop tongue into 1/2-inch pieces. Tongue can be prepared up through this step up to 5 days in advance. Store in an airtight container or zipper-lock bag in the fridge.
When ready to serve, heat oil or lard in a large non-stick or cast iron skillet set over medium-high heat until shimmering. Add tongue pieces and cook, stirring occasionally, until tongue is well browned on all sides, 5 to 8 minutes total. Season to taste with salt and pepper.
To serve, wrap a spoonful or two of tongue in a double layer of corn tortillas. Top as desired.

Chicken Liver and Pork Meatballs

2012-04-10T12:23:00Z

[Photograph: Chichi Wang

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Special equipment: baking sheet or large skillet

Ingredients

serves makes about three dozen meatballs; serves 4, active time 30 minutes, total time 1 hour

5 tablespoons olive oil
1 onion, finely diced
½ cup fresh parsley leaves, finely minced
2 tablespoons Worcestershire sauce
2 pounds fatty ground beef or pork
1/2 pound duck or chicken liver, finely chopped
1/2 cup bread crumbs
2 eggs
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 teaspoon ground paprika
Kosher salt and freshly ground black pepper

Procedures

Heat the oil in a skillet over medium heat until shimmering. Add the onions and sauté until the onions are softened but not browned, 4 to 6 minutes. Transfer to a large bowl. Add parsley and Worcestershire sauce and allow the mixture to cool.
Add ground beef, livers, bread crumbs, eggs, cumin, turmeric, and paprika. Season with salt and pepper. Mix well with hands. Take a 1/2 teaspoon of mixture and place on a microwave-safe plate. Microwave for 10 seconds to cook, then tastes for seasoning. Add more salt and pepper to taste.
Using wet hands, form mixture into 1 1/2-inch balls.
Preheat the oven to 425°F. Place the meatballs on the baking sheet. The meatballs should be barely touching. Bake until the meatballs are browned, 17 to 20 minutes. Serve as-is, or garnish with grated cheese and more herbs.

Trippa alla Romana (Braised Tripe With Tomato, Herbs, and Parmesan)

2012-04-03T13:55:00Z

[Photograph: Chichi Wang]

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

serves serves 4 to 6, active time 30 minutes, total time 2 hours

2 pounds tripe
1/2 cup white distilled vinegar
3 to 4 tablespoons olive oil
1 onion, thinly sliced
3 medium cloves garlic, grated on a microplane grater or pressed through a garlic press (about 3 teaspoons)
1 tablespoon tomato paste
1 (28-ounce) can whole peeled tomatoes, drained, and crushed by hand or through a food mill
Kosher salt freshly ground black pepper
1/3 cup fresh mint, basil, or parsley leaves, finely chopped
2 ounces Pecorino or Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)

Procedures

In a large pot combine the tripe and vinegar. Add enough water to cover the tripe by 2 inches. Bring to a boil, reduce to a simmer and cook until the tripe is very tender, about 1 1/2 hours. Add more water as needed to keep the tripe submerged. Drain the tripe, reserving the cooking liquid, and allow to cool. Slice the tripe into 1-inch strips.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until the onion is softened but not browned, about 4 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomato paste and stir to coat. Add tomatoes and stir to combine. Add the tripe along with about 1/2 cup of the tripe cooking liquid. Bring to a boil, reduce to a simmer and cook, covered, until sauce is lightly reduced and flavors marry, about 30 minutes. Season to taste with salt and pepper. Stir half of herbs into sauce.
When ready to serve, divide the tripe evenly among 4 to 6 warmed bowls and top with grated cheese and remaining herbs.

Tripe Chili

2012-03-27T16:25:00Z

[Photograph: Chichi Wang]

Adapted from The Best Chili Ever by J. Kenji Alt-Lopez.

Ingredients

serves serves 6 to 8, active time 1 hour, total time 2 1/2 hours

2 1/2 pounds honeycomb or rumen tripe, or a combination thereof
1/2 cup distilled white vinegar
For the Chilis:
3 whole Ancho, Pasilla, or 2 whole New Mexico red, California, Costeño, or Choricero chiles, seeded, and torn into rough 1-inch pieces (about 1/8 ounce)
1 whole Cascabel, Arbol, or Pequin chile, seeded, and torn in half
1 quart meat broth (chicken, pork, or beef)
2 whole anchovy filets
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 1/2 tablespoons whole cumin seeds, toasted, then ground
1 1/2 teaspoons whole coriander seeds, toasted, then ground
2 whole cloves, toasted and ground
To Assemble:
1/4 cup vegetable oil
1 large yellow onion, diced fine (about 1 1/2 cups)
3 fresh Thai bird chiles or 1 jalapeño, finely chopped
4 small cloves garlic, minced (about 1 tablespoon)
1 tablespoon dried oregano leaves
1 (28 ounce) can crushed tomatoes
2 (28-ounce) cans beans (pinto, kidney, white beans, or a combination)
2 bay leaves
2 tablespoons cider vinegar, plus more to taste
2 tablespoons vodka or bourbon
1 tablespoon dark brown sugar
Garnishes (all suggestions optional):
Scallions, sliced fine
Cheddar, Jack, or Colby cheese, grated
Sour cream
Jalapeño or poblano peppers, diced and seeded
Onion, diced
Avocado, diced
Saltines or Fritos

Procedures

In a large pot, combine the tripe and vinegar. Add enough water to cover the tripe by 2 inches. Bring to a boil, then reduce to a simmer and cook until the tripe is tender, about 1 1/2 hours, adding more water as needed.
Remove the tripe with a slotted spoon and allow to cool. Slice the tripe into 1-inch strips and set aside. Tripe may be par-cooked in such a way several days beforehand and refrigerated until ready to use.
Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside.
Bring 1 cup of broth to a boil over high heat in a medium saucepan. Reduce to a simmer and add toasted chiles and cook until chiles have softened and liquid is reduced by half, 5 to 8 minutes. Transfer chiles and liquid to blender, add anchovy, soy sauce, Worcestershire, cumin, coriander, and cloves, and blend at high speed, scraping down sides as necessary, until completely smooth puree is formed, about 2 minutes. Set chile purée aside.
Heat oil in large Dutch oven or heavy-bottomed stock pot over medium heat until shimmering. Add onions and cook, stirring frequently, until softened but not browned, 6 to 8 minutes. Add fresh chiles, garlic, and oregano and cook, stirring frequently, until fragrant, about 1 minute. Add chile purée and cook, stirring frequently and scraping bottom of pot until chile mixture begins to fry and leaves a coating on bottom of pan, 2 to 4 minutes. Add remaining meat stock, sliced tripe, crushed tomatoes, beans along with their liquid, and bay leaves. Bring to a simmer. Reduce heat to lowest possible setting, and cook, with cover slightly ajar, for about 1 1/2 hours, adding water if necessary to keep beans and tripe mostly submerged (a little protrusion is ok).
Add vodka (or bourbon) and brown sugar, and stir to combine. Season to taste with kosher salt, ground black pepper, and additional vinegar.
Serve immediately, or for best flavor, allow to cool and refrigerate overnight, or up to 1 week in sealed container. Reheat, and serve with desired garnishes.

Okonomiyaki with Trotters

2012-03-20T13:55:00Z

[Photograph: Chichi Wang]

Note: Okonomiyaki sauce is a thick Worcestershire-like sauce that can be found in many Japanese or Asian grocers. If unavailable, combine 1/2 cup ketchup with 1/4 cup Worcestershire sauce. I prefer sweet, tangy Japanese-style mayonnaise, such as Kewpie brand.

Ingredients

serves serves 2 to 3 as a main course, active time 45 minutes, total time 3 hours

2 whole pig trotters
Kosher salt
For the pancake batter:
2 eggs
3/4 cup flour
1 teaspoon soy sauce
1 teaspoon sesame oil
2 cups shredded cabbage
3 tablespoons vegetable oil
3 scallions, chopped into 2 inch long segments
1/2 cup shredded mozzarella or cheddar cheese
To garnish:
Okonomiyaki sauce (see note above)
Mayonnaise (see note above)
Bonito flakes

Procedures

In a large saucepan, cover trotters with 2 quarts cold water. Add 1 teaspoon salt and bring to a boil over high heat. Skim off any scum that rises to the surface. Reduce heat to low and simmer until the meat is falling off the bone, 2 to 3 hours. Remove the trotters from the broth, which may be set aside for another purpose. When the trotters are cool enough to handle, take the meat and skin off the bone, roughly chop, and set aside. Discard bones.
Beat eggs in a large bowl. Add flour, soy sauce, sesame oil, and 1/4 teaspoon salt. Whisk to combine then fold in cabbage.
Heat 1 1/2 tablespoons in a 12-inch non-stick or cast iron skillet over medium-high heat until shimmering. Pour the batter with the cabbage into the skillet and reduce heat to low. Add the scallions, shredded cheese, and trotter meat to the top of the pancake, distributing the items evenly. The items will sink somewhat into the pancake.
Place a lid on the skillet and cook over low heat until the pancake is golden brown on the bottom and set on the top, about 5 minutes. Try not to disturb the pancake while it is cooking. You may check on its progress by gently lifting up the side with a spatula.
Using a plate as a cover, invert the pancake onto the plate. Add remaining 1 1/2 tablespoons oil to skillet and slide pancake back in, browned-side-up. Brown until the bottom is set, about 3 minutes longer.
Using a plate as a cover, invert the pancake onto the plate once more. Drizzle with okonomiyaki sauce and mayonnaise. Sprinkle with bonito flakes and serve immediately.

Scrapple

2012-03-13T12:55:00Z

[Photograph: Chichi Wang]

Special equipment: 5 quart soup pot, 10 inch skillet, bread loaf pan

Ingredients

serves serves 6 as a main course, active time 1 hour, total time 4 hours

2 to 3 pounds pork butt, preferably skin on
2 pig trotters
2 medium onions, roughly chopped (about 2 cups)
6 medium cloves garlic
4 ounces pork liver (a slab about 1/2 inch thick)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable or canola oil
2 cups cornmeal
1/2 cup flour, preferably buckwheat
1 teaspoon paprika
1/4 teaspoon cayenne pepper

Procedures

Place pork butt and trotters into soup pot and cover with water. Bring to boil, skimming off scum that rises to the top. Cook for 3 hours or until the flesh is very tender and slipping off the bone. Let the meat cool down slightly in the pot, about 10 minutes. Remove meat with a slotted spoon and transfer to a large bowl. Allow to cool at room temperature until cool enough to handle, about 15 minutes. Reserve cooking liquid.
When the meat is cool enough to handle, remove all the meat, skin, and tendons from the trotter.
Season liver with salt and pepper. Heat oil in a large skillet over medium-high heat until shimmering. Add liver and cook without moving for 2 minutes. Flip and cook on second side until center is just cooked through, about 2 minutes longer. Transfer to a cutting board.
Finely dice liver and pork shoulder together.
Follow the directions on the package of cornmeal, replacing the water with pork stock. Add more pork stock or water as needed to prevent the cornmeal from sticking to the bottom of the pot. (Depending on the cornmeal, it will take 20 to 45 minutes to cook.) Towards the last ten minutes of cooking, add the flour and stir quickly to prevent the flour from clumping.
Place all the meat into the pot with the cornmeal and the flour and mix well. Add paprika and cayenne pepper and season to taste with salt and pepper.
Transfer the mixture to a loaf pan and smooth the surface. Cover with plastic wrap and let cool. Refrigerate scrapple until set, at least 3 hours. Scrapple may be kept in the refrigerator for several days, or frozen.
To serve: Heat a skillet with a few tablespoons of oil. Slice scrapple into slabs about 3/4 inch thick. Add to the skillet and pan-fry on both sides until the surface is brown and crispy, turning only once or twice. Serve immediately.

Pan-Seared Pig's Ears

2012-03-06T14:25:00Z

[Photograph: Chichi Wang]

Special equipment: 3-quart saute pan, 12-inch cast iron skillet or other heavy-bottomed pan

Ingredients

serves 4 as an appetizer, active time 20 minutes, total time 3 hours 20 minutes

2 pig's ears
1 onion, roughly chopped
1 teaspoon kosher salt
Ground black pepper
3 tablespoons cooking oil
To season with:
Sprinkling of salt
Freshly ground black pepper

Procedures

Rinse pig's ears under water and place in a pot. Cover with water and bring to simmer, skimming off some scum that may rise to the top. Add the onion and continue to simmer until pig's ears are very tender, about three hours.
Remove the pig's ears from the pot and let cool. Cut into 1/4 inch slices. Reserve the pork stock for another use.
Heat a cast iron skillet over low heat. Swirl the oil around in the pan. Add the pig's ears in one layer, as many slices as will fit in the pan, and let brown on one side before flipping the ears with a spatula, about 7 minutes. Brown on the other side for another 5 minutes. Sprinkle with salt and pepper. Serve immediately.

Octopus Salad

2012-02-28T18:40:00Z

[Photograph: Chichi Wang]

Special equipment: 14 inch or larger heavy skillet or sauté pan

Ingredients

active time 20 minutes, total time 20 minutes

10 ounces octopus, about 2 to 3 inches each in length
1 to 2 tablespoons olive oil for sautéing
For the dressing:
Juice of one lemon
1/3 cup olive oil
1 tablespoon capers, minced
2 tablespoons minced parsley or dill
2 cloves garlic, grated with microplane zester
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Procedures

Wash octopus and cut heads into 1/4 inch slices. Cut tentacles into 1/2 inch or so segments. Heat skillet over high heat and add a teaspoon or so of olive oil. Add one half or one third of the octopus to the skillet and sear on one side for 30 or so seconds before moving the segments in the pan. Work in two or three batches depending on the size of your skillet to prevent crowding. Set octopus aside and let cool.
In a medium-size bowl, whisk together the ingredients for the dressing. Add the octopus to the bowl and toss to distribute the dressing evenly. Let sit for at least 10 minutes before serving or keep in the refrigerator for up to 2 days. Bring to room temperature before serving.

Sweetbreads Sauté

2012-02-21T21:10:00Z

[Photograph: Chichi Wang]

Special equipment: 10 inch skillet or larger

Ingredients

serves serves 4, active time 30 minutes, total time 30 minutes

10 ounces sweetbreads
1 medium onion, thinly sliced
3 to 4 tablespoons butter
2 to 3 dried red chili peppers, or to taste
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric
1/2 teaspoon kosher salt
Chopped parsley, to garnish

Procedures

Remove membranes and sinew from sweetbreads. Cut into 1-inch cubes.
Place a skillet over high heat and add 2 tablespoons butter, swirling it around the pan. Add the sweetbreads and let the cubes brown on one side before turning. Sprinkle with about 3/4 teaspoon salt. Brown the sweetbreads in this way, turning only once per side until the cubes are browned on most surfaces, about 5 minutes total. Remove from the skillet and set aside.
Add more butter, the onions, and the rest of the salt. Sauté until browned, about 10 to 15 minutes. Move the onions to one side of your skillet and add the chilies, mustard seed, and red peppers. The mustard seeds will pop. Add the sweetbreads back into the pan. Add the turmeric, sprinkling it over the contents of the pan, and stir everything around. Sauté for one more minute to let the ingredients mix together. Serve hot, garnishing with cilantro or parsley.

Braised Heart with Olives, Dates, and Cinnamon

2012-02-14T13:55:49Z

[Photograph: Chichi Wang]

Special equipment: 3 or 4-quart saute pan or enameled cast-iron pot

Ingredients

serves 4 as a main course, active time 30 minutes, total time 3 hours 30 minutes

1 beef heart, about 2 pounds, trimmed of sinews and ventricles
1 onion, thinly sliced
2 tablespoons fat
3 cups beef stock
6 dates
1/2 cup briny olives
1 stick cinnamon
1/2 teaspoon ground cumin seeds
1/4 teaspoon ground coriander
freshly ground black pepper
3 medium parsnips or other root vegetables, cut into 2-inch rounds

Procedures

Cut the heart into three or so large pieces that can be laid flat in your pot. Place the pot over high heat and add the oil. Brown the pieces of heart on both sides, about 3 minutes per side. Remove and set aside.
Turn the heat to medium and add the onions and cook until softened but not brown, about 5 minutes. Add the heart back to the pot, along with the rest of the ingredients. The heart should be covered halfway by the stock. Add more water if needed. Let the stock come to a simmer.
In the meantime, preheat your oven to 300 F. Lay a piece of parchment paper over the heart and put the lid on the pot. Braise in the oven until the heart is tender, at least 2 hours.
Let the heart cool slightly in the liquid. At this point, the braise may be refrigerated and reheated when you are ready to eat. When you are ready to serve, remove the heart from the liquid and place the pot over medium-high heat. Reduce the liquid until you have a cup or so remaining of the liquid. Cut the braised heart into slices and spoon the sauce over the heart. Serve with couscous and the braised root vegetables in the pot.

Grilled Heart

2012-02-14T13:55:47Z

[Photograph: Robyn Lee]

Special equipment: barbecue skewers, grill or broiler in oven

Ingredients

serves 4 as a main course, active time 15 minutes, total time 15 minutes plus overnight marination

10 to 12 ounces heart (beef, venison, yak, or other)
for the marinade:
1/3 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
Freshly ground black pepper
1/2 teaspoon cumin or coriander, optional
1 jalapeño, thinly sliced, optional
to garnish:
segments of lime, for squeezing

Procedures

To prepare heart, remove the gristle and sinews in the cavity by slicing them away. Cut the heart into 1-inch cubes.
Place the cubes of heart into a medium sized mixing bowl. Add all the ingredients for the marinade and mix well. Cover the bowl with plastic wrap and refrigerate overnight, or up to a day.
Skewer the meat, about 4 to 5 cubes per skewer. Grill over high heat until slightly charred on the surface and rare to medium-rare inside, about 3 minutes. Turn the the skewers over mid-way. Serve immediately, with lime to squeeze over the heart.

Salmon Head Soup

2012-01-31T18:25:00Z

[Photograph: Chichi Wang]

Special equipment: 3 quart sauté pan

Ingredients

serves serves 4, active time 45 minutes, total time 45 minutes

2 salmon heads, or one salmon frame (head, tails, and scraps)
1 large onion, thinly sliced
3 tablespoons butter
8 ounces potatoes, scrubbed and cut into 2 inch cubes
1 large bunch fresh dill
2 bay leaves
1 teaspoon kosher salt, or to taste
1/2 cup cream, or to taste
—
To garnish:
About 1/3 cup chopped fresh dill

Procedures

Over medium heat, melt the butter in the sauté pan. Add the onions and sauté until softened but not browned, about 7 minutes. Add the salmon parts, the potatoes, bay leaves, salt, and all but a few stalk of the dill. Add enough water to just cover the fish. Bring the water to a steady simmer and cook until fish and potatoes are tender, about 20 minutes.
Using a slotted spoon, remove the fish parts from the liquid. When the fish is cool enough to handle, separate the meat and other edible parts (eyeballs, cartilage, etc.) from the skeleton.
Add the fish parts back to the soup. Reheat gently at a low simmer, taking care not to break up the fish flesh. Add the cream and the chopped fresh dill. Add more salt, if needed, and freshly ground black pepper. Serve immediately. Leftovers may be kept in the refrigerator for up to three days and reheated over a low simmer.