beaf heart good

Post #259,102 by boxley 6/15/06 9:01:37 PM Reply	beaf heart good slice into smallish cubes and soak overnight in port wine (not too cheap a wine) slice up a bunch of scallions mushrooms and garlic. Take heart out of wine (keep wine) quickly brown in olive oil then remove before fully cooked (it cooks fast) add some butter then sautee the scallions and mushrooms add some worcester sauce, touch soy and yellow mustard add heart cubes mix some flour with the wine then pour mixture over food and stir until it thickens, serve with rice. Im sure Andrew has some recipes thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #259,105 by imqwerky 6/15/06 9:08:25 PM Reply	Thought for sure you were gonna say... "throw away the beef heart cubes and eat the rest" :) Smile, Amy [link\|http://kevan.org/brain.cgi?Amy%20Rathman\|Pics of the Family]
Post #259,111 by boxley 6/15/06 9:25:16 PM Reply	the vegi crap is for flavor, I usually dont eat it Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #259,112 by imqwerky 6/15/06 9:28:27 PM Reply	It's an old joke that Critter used to say all the time Smile, Amy [link\|http://kevan.org/brain.cgi?Amy%20Rathman\|Pics of the Family]
Post #259,115 by Andrew Grygus 6/15/06 10:28:34 PM Reply	Oh, I've recipes all right - but . . . . . considering comments on some of my recipes, I'm not sure how many here would up to "stuff the ventricles . . . wrap in cheesecloth . . . serve up on a platter surrounded by the vegetables and slice into individual portiona". Just a bit too "organic" maybe? Other recipes call for the heart to be pickled same as pickling tongue. Most heart recipes are a little more trouble than I'd want to go to for just one heart, so I'd just cube it up and brown it along with my beef shins and veal shanks to make up the next batch of Demi-Glace. Well . . . the truth be known, I haven't dabbled in the Frech Grand Cuisine for many years, so I'd probably just dice the thing up small and toss it in with the the off-cuts from the cheap lumps of beef I buy to make a nice beef stock. Beef stock is a handy staple ingredient for Korean, Southeast Asian, North and South American (including Canada, even though it's not moose) and Europen cuisine - but not India (or local Hari Krishna). I think beef heart (properly processed) is kosher but I'm not absolutely sure. [link\|http://www.aaxnet.com\|AAx]

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