Text 7964, 86 rader
Skriven 2013-12-17 21:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Offal 602
=================
 DS> When I was going to school in Pittsburgh during the late 50's and
 DS> early 60's, we often bought beef hearts and kidneys in the stores.  Our
 DS> cat loved them.

A cat that has good taste - probably better than a cat
that tastes good.

Beef hearts, by the way, are pretty completely
unobjectionable for anyone who likes beef in general.

Anticuchos (Beef Heart on Skewers)
cat: offal, Peruvian
Servings: 8 to 10

3 Tb corn oil
1 Tb ground achiote (annatto seed)
1/2 fresh or canned aji amarillo pepper, minced (1 to 2 Tb)
1/2 c water
2 ts salt
2 ts ground cumin
2 ts freshly ground black pepper
5 cloves garlic, minced
1 c distilled white vinegar
6 lb beef heart, cleaned and cut into
- 1 1/2" x 2" rectangular pieces

Peruvians love their seasoned and grilled snacks of
beef heart, liver and chicken gizzards, often served
at snack shops with 2-inch-wide wheels of corn on the
cob or fried potatoes with a red chili sauce.

Serve these anticuchos with slices of grilled cooked
sweet potato.

Beef heart is available at Asian and Latin markets
and at some butcher shops, where it may be kept
frozen. It's best to call ahead for availability,
and ask the butcher to prep the meat for you. A very
hot fire is essential to cook the heart properly.

Place the oil in a small heatproof container; microwave
on HIGH for 10 to 20 sec. Add the achiote, stirring to
form a paste. Transfer to a large resealable plastic
food storage bag.

Combine the aji amarillo and water in a mini food
processor; pulse to form a pastelike puree. Add to the
bag, along with the salt, cumin, pepper, garlic and
vinegar; mix well.

Add the pieces of beef heart; seal the bag, pressing
as much air out of it as possible. Massage the marinade
into the meat. Refrigerate for at least 4 hr and
preferably overnight.

When ready to cook, soak several 12" bamboo skewers in
water for 30 min, or have ready metal skewers.

Prepare the grill for direct heat. If using a gas grill,
preheat to high (650F). If using a charcoal grill, light
the charcoal or wood briquettes; when the briquettes are
ready, distribute them evenly under the cooking area.
For a hot fire, you should be able to hold your hand
6" above the coals for 1 or 2 sec. Have ready a spray
water bottle for taming any flames. Lightly coat the
grill rack with oil and place it on the grill.

Push 4 or 5 pieces of seasoned meat close together, end
to end, on each skewer, reserving the marinade. Grill
3 to 4 min (for medium-rare), turning the skewers as
needed and using the marinade to brush the meat.

Serve hot.

NOTE: To prep a thoroughly defrosted beef heart, cut it
into quarters. Trim off and discard the interior veins
and membranes, leaving a shell that is about 1/2" thick.
Rinse well in cold water.

Kate Black for The Washington Post, Apr 1, 2009



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