Roasted Heart Food
ROASTED HEART
Found this in my files...sounds a little time consuming, but well worth it. Here's what the original poster (?) had to say: "This is probably the recipe that I am most proud of in this collection of 100+ Halloween recipes. It is the piece de resistance. It looks great, tastes heavenly, and can even be gross for the kids. It can be elegant, or it can be kitsch. It works on a lot of levels. The recipe is very simple and quick to make. I have it down to under half an hour from start to finish (we like it so much we make it a lot, except that we use a low fat tomato sauce instead). The glossy slightly moist bright red pepper looks exactly like a heart. The consistancy as you cut into the dish is very realistic as well. The red sauce oozing out is just the frosting on the cake. There really is only one thing to be careful about, and that is making sure that you be very careful when peeling the red pepper to keep it intact. It is essential to the whole effect of the dish that the "heart" looks whole. For a more "bloodlike" sauce, add some red food coloring to deepen the color, maybe with one small drop of black for depth. Enjoy!"
Provided by Chef MB
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix together the tomato paste, crushed garlic, 1 teaspoons Italian spices, and brown sugar in a small saucepan and place over medium heat. Cook for at least 20 minutes, stirring frequently.
- While the tomato sauce is cooking, fill a large pot with enough water to easily cover the chicken breasts by a few inches, but don't add the chicken yet. Add the onion, garlic, 1 tablespoons Italian spices, salt, and pepper. Bring to a boil.
- Toss the chicken breasts into the pot, cover, and turn off the heat. Leave on the burner, but let sit for about 20 minutes. Do not peek. Remove the thickest piece of chicken, and check to make sure that it is thoroughly cooked. If not replace to the pot, recover, and let sit for a few minutes more.
- When the chicken is cooked, drain thoroughly, and discard the vegetables and spices along with the water.
- While the chicken breasts are cooking, melt the butter in a medium saucepan, but don't brown.
- Add the flour and whisk to form a roux. Cook until lightly browned, then slowly add the heavy cream. Whisk briskly. Continue to cook the sauce over medium heat until thickened.
- Add the tomato paste mixture and mix well. Lower the heat to keep warm while you assemble the dish.
- Place a pool of the tomato sauce on an individual serving dish. Top with a chicken breast, and thoroughly cover with more of the tomato sauce. Top with half of a roasted pepper. Serve hot.
Nutrition Facts : Calories 421.4, Fat 34.6, SaturatedFat 19.3, Cholesterol 143.2, Sodium 225.5, Carbohydrate 10.9, Fiber 1, Sugar 3.9, Protein 17.7
BRAISED BEEF HEART
This is by request. Remember beef heart is NOT organ meat. It is the purest cut of muscle, just like your steaks, except there is very little fat, no gristle and it doesn't have a definite grain, which means it is tender no matter which way you cut it. The gravy is to die for, it is so flavourful.
Provided by momthecook 2
Categories Beef Organ Meats
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective tissue around the top of the meat.
- Roll into a roast form and tie with string.
- Brown in the oil on all sides.
- Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.
- Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.
- After 2 hours, add the bread crumbs.
- When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil.
- Slice the heart lengthwise into 1/4" slices.
Nutrition Facts : Calories 339.3, Fat 14, SaturatedFat 3.9, Cholesterol 281.3, Sodium 400.7, Carbohydrate 8.9, Fiber 0.7, Sugar 1.5, Protein 41.7
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