I prepared a box of Stovetop Stuffing, put the heart in a crock pot, and spooned the stuffing on top. Because heart is all muscle, I figured it might not make its own broth like a roast does and I added a little water. Too much, as it turns out, because the stuffing was more moist than it ought to be. I took a picture of the sliced heart this morning, with a container with the stuffing next to it. This is not a lovely presentation, I know; I'm not Pioneer woman. I don't have the patience to put everything on a fancy plate and take twenty-five pictures of it. The crumbs of stuffing on top of the heart look nasty, so you'll just have to trust me when I say it was a decent addition to our noonday fare. In the interest of full disclosure, I'll show you the picture.
We will probably have more tomorrow; after that, I'll give a little each day to Iris until it's gone. She will not eat liver, either cooked or raw; but I found out she loves heart!
I could freeze the leftovers, but I have a feeling the container would eventually float to the bottom of the deep freeze, only to be found when I defrost.
I had no qualms about eating heart; it didn't bother me to think about what it was or where it came from. If we didn't have much meat, it would actually be a treat. But because we limit our meat intake, this is not the form of meat I personally would choose as my main course.
Now, quit your gagging and go on to something else.
Since I eat liver, I'm not gagging at the heart. I just have never had any. My garden is still producing on a small level since it is smaller than yours. I talked to my favorite local nursery on 150 (Dusiliers, I think!) and she will have some green tomatoes ready for me on Friday. I bought a huge chrysanthmum from her today. 26" across for $5.00!
ReplyDeleteI'm glad it was edible and you found a way to fix it that you enjoyed. I would never choose to eat it but then I don't eat chicken hearts either, except when I make my stuffing. I use the gizzard, heart and liver from what ever fowl I am making including turkey at Thanksgiving. I cook it for about an hour in a pan of water brought to boil and simmer over a low heat and then chopped it all up finely and put it in my stuffing. It gives it all a good flavor. I use the broth then in the stuffing too.
ReplyDeleteI wanted to let you know that I checked on the car insurance, if I dropped the comprehensive it would have only saved me 20 dollars a half year, I didn't drop it, but I did drop the collision which saved me 115. My car is a 2000 so I figured I could let go of the collision as it's getting old.
Every little bit helps!
My step-father (ex) went through a phase of organ eating and we all had to participate. I remembers mounds of beef tongue, liver and heart. I am not sure what was the worst but I remember trying to eat that nasty heart with the veins in it still. Blech.. never again! Yours looks tasty tho!
ReplyDeleteI expect to receive a heart and beef tongue from a friend who is having a cow butchered. Thanks for the tip on preparing the heart. I will keep it in mind! I seldom show pictures of the food I have cooked because I cannot "plate" food so it looks beautiful for a photograph.
ReplyDeleteWe eat liver occassionally..I like it with onion. I think my husband would go for this meal..Your presentation looks good and we know it is from your heart..(:
ReplyDeleteI have never eaten heart and probably won't. You know how some things just don't appeal to you. Watched a show the other day where a woman eats only french fries and has for over twenty years! French fries three times a day, seven days a week. Come to find out she has some sort of disorder and is trying to learn how to like other foods. Don't know how I got off on that trail but it was interesting.
ReplyDeleteYour flowers are very pretty. Mine bit the dust as we have had several hard frosts.
you know i had to weigh in on all this, lol. gonna make everyone gag now...being an ole country gurl, & raised poor, also poor a poor struggling single mom, i've eaten just about everything. beef: heart, liver, brain, tongue, kidney, & the bulls prize pkg ;). pork: feet, tail, chitterlings. of course poultry: liver, gizzard, heart. & believe it or not as a child i used to love squirrel brains, tongue, & eyeballs!!! even more things i can't think of right now, hehehe did i make your readers sick? sorry about that, but those were the days that any meat was welcome & used, most of it when prepared right was quite tasty!
ReplyDeleteYou KNEW I had to comment, didn't you? OK, here's the Vegetarian weighing in - HOLY MOSES. YUCK, EEK! I can't even eat hamburger, ACK!! I feel better. Please if you are going to eat the brains, well, I would maybe not like to see that. I'm just putting that out there.
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