Re: B Vitamins...now heart recipe

[Guest guest]

> did not get)? Heart, maybe? Can I defrost it and use some and re-

> freeze? I don't know what I'm going to do with an enormous heart.

-----> Here's a recipe from Byrnes powernet.com site.

Hearts Braised in Buttermilk

Organ meats are true superfoods and heart is no exception. Heart has

a texture that is similar to lean beef, veal, or lamb, but is far

richer in nutrients than these other meats. It is LOADED with

carnitine, taurine, and coenzyme Q10 (a potent antioxidant). Some

markets sell heart already deveined. If not, you can get a good sized

one from any butcher; have him or her devein it. Also, remember that

you can use beef, lamb, pork, or veal hearts.

ITEMS NEEDED

2 hearts, cut into slices

2 cups of buttermilk (full fat)

2 tbsp of unbleached flour

Salt and pepper to taste

1/4 cup of olive or coconut oil (do NOT use vegetable oil)

Wash hearts, slice, and then marinate in buttermilk for several hours

in the refrigerator. Without draining them, dip slices in flour mixed

with spices. Brown in oil. Lower heat and add buttermilk in which

heart was soaked. Cover closely and simmer until tender--about 50

minutes. DON'T OVERCOOK. Serves 4-6. It goes great with sauteed

zucchini and onions and millet.