He stabbed her in the heart, and the heart blood did flow (x2)
Who would have thought that hearts would be so heart-shaped?
Recipe, as given to me by a kindly egullet poster, reproduced below the fold.
Verdict: eh. Sauce was good (if rich); the stuffing was good, and while there wasn't anything terribly off-putting about the flavor itself, it also wasn't that great, and the texture wasn't the most attractive. A different preparation, maybe. I think if it had been better-done (the 12 minute cooking time was low, even for mid rare, given the size of the heart). The garlic confit, though, was excellent, and resulted in some great garlicky oil, used to cook some chard. If you can stuff the chambers (don't know why it's "arteries" below) without thinking anything sexual, then you can do something I don't think I'll ever be able to do.
Next: pork belly.
Ingredients:
1 tbsp pork fat
1 medium onion(1 inch cube)
1 sprig tyme chopped
1 sprig flat leaf parsley chopped
1 pigs heart trimmed of sinew
s + p
2 tbsp armagnac
1/2 cup chicken stock
8 cloves garlic confit
2 tbsp butter
Prep
In small pot heat pork fat add onion sweat for 5 min. add herbs remove
from heat season heart with s+p stuff arteries with onion herb mix
cook:
oven
375 put heart in saute pan and cook 12 min for med rare hold heart on
side in warm place. put a casserole on stove on high heat add armagnac
should flame up reduce until almost dry then add chicken stock and
boil. reduce by half add pan drippings from heart pan add garlic confit
and wisk in butter.
serve:
slice heart very thin and plate, spoon on sauce
Comments
on 2006-01-27 18:06:13.0, tom commented:
Never had heart. Pork belly is pretty good until you start to feel sick.