Guest guest Posted November 14, 2005 Report Share Posted November 14, 2005 > > I'm thawing a 4-lb buffalo heart. That last time I had one, I was too > truthful, telling my family it was what was for dinner. They rebelled. The > dog loved it. This time, I'm determined to serve it for dinner but I'm > needing ideas and recipes. Help? Is there a favorite marinade anyone has > used? Technique for slicing, etc.? Raw won't work for this crew. Rare > would, though. Sharon, I *love* anticuchos--there's a recipe in NT, and although it's a little venegar-y for my taste, it's still very good. I'm sure you have NT, or there's a recipe here: http://fooddownunder.com/cgi-bin/recipe.cgi?r=5117 and here: http://www.recipehound.com/Recipes/4546.html I like to use a recipe from _Mesa Mexicana_ by Sue Milliken and Feniger. I prefer the meat cut into strips, like satay, instead of cubed. Perhaps your family will enjoy the little meat kabobs with a dipping sauce? might keep them distracted from asking what type of meat they're eating. The other way I eat heart is ground and just mixed into ground meat, which I season, form into burgers, and sear. If you can grind it, you can add to any ground beef recipe. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 > > Hi, ! > > Great suggestions! I'm going to try those with the next heart. I do have > NT but for whatever reason did not see the heart recipe. I'm trying to not > wear my glasses and so I think that'll be my excuse. > > I ended up winging it, slicing it like you mentioned, braising it buffalo > stock, and then serving with a merlot/blueberry/mustard glaze that I threw > together figuring it would cover up some of the stronger flavor. Making > the sauce also helped to mask some of the Cooking Organ Meat smell that > drives everyone out of the kitchen. > > > > I decided to take the " Up Front It's For Your Own Good Approach " and am > proud to say they were " troopers " . Grimaces turned to half-smiles of, > " well, this isn't bad at all - I wish liver tasted this good " comments. > > > > Great idea about grinding it - going to do that!! I have to say, the dog > was very confused by it all. I feed him ground organs every single day so > he recognized the smell. When he saw the plate of heart move from the stove > to the table, and onto our plates instead of his, there was a very visible > questioning cock to his head. Instead of sitting quietly by my side, he > kept slapping me with his paw. LOL. Sharon, Poor befuddled poochie! I know exactly this behavior and your description cracked me up. Congratulations on a well-executed dinner with no deceptions! And so refined--braised with a luscious glaze-- your children are so fortunate to dine with you--they will grow up with such intelligent palates--I forbid them from complaining! I forgot to mention that the last time this subject came up, there were a number of suggestions and Heidi, IIRC, cooks heart in a crockpot, which probably makes it right--or at least near--tender. At the WAPF conference, was a wonderful lecture on the fantastic benefits of CoQ10--with which heart is loaded--and it turns out it is less heat-labile than we supposed, but I'll let someone else describe the specifics, other than that supplements are very dear, and heart and liver quite cheap, so please, everyone, eat them regularly. B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 On 11/15/05, Idol <Idol@...> wrote: > Chris- > > Do you have any idea how much would be lost in long, slow stewing? No, but I would think that if the temp is too low for the reaction take place the time wouldn't matter. When I get ahold of the full study, I'll see if there's a time-dependent component to the degradation at boiling level and that might give us a clue. Hopefully they measured it but I have no idea. Chris -- Dioxins in Animal Foods: A Case For Vegetarianism? Find Out the Truth: http://www.westonaprice.org/envtoxins/dioxins.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 > > > At the WAPF conference, was a wonderful lecture on the fantastic > > benefits of CoQ10--with which heart is loaded--and it turns out it is > > less heat-labile than we supposed, but I'll let someone else describe > > the specifics, other than that supplements are very dear, and heart > > and liver quite cheap, so please, everyone, eat them regularly. > > I wrote to the list a couple weeks ago about this I think, when I > updated my article > (http://www.cholesterol-and-health.com/Coenzyme-Q10.html) with the > food table and to reflect the real data I saw on heat lability. In > the lecture, Langsjoen said maybe 10% loss for boiling and 30% for > hardcore grilling. In my article I cite a study that said in the > abstract (I haven't recovered the full-text yet) that there wasn't a > significant effect for boiling and that there was 14 to 32% loss for > frying. > > Heart has *much* more CoQ10 than liver, by the way, according to the > data I've seen. > > Chris Well that is the Jeopardy answer to my question which was " what's all the big fuss about eating a heart? " I still think it's just much easier for me to get a container of frozen chopped liver and be done with it. Quote Link to comment Share on other sites More sharing options...
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