Grilled Beef Heart with roasted golden beets & Horseradish

Marinade
3 cloves garlic, skin on
12 sprigs of fresh thyme
1.5 cups white wine
1 cup orange juice
Extra-virgin olive oil
1 beef heart, trimmed of sinew and gristle and cut into 3 x 3-inch pieces
Kosher Salt
Fresh ground black pepper
Roasted Golden Beets
Horseradish Vinaigrette
1 cup fresh chives cut into 1-inch batons
1 cup fresh parsley leaves
Fresh horseradish, for garnish

http://offalgood.com/2006/06/recipe-for-beef-heart/

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Chicken Livers Banker Style: Fegato di Pollo alla Finanziera

Ingredients
For the risotto:
4 tablespoons sweet butter
1 onion, thinly sliced
1 1/2 cups Arborio rice
5 to 6 cups chicken stock
Salt and freshly ground pepper
3/4 cup freshly grated Parmesan
Chopped parsley leaves, for garnish
3/4 pound chicken livers
2 tablespoons all-purpose flour
3 tablespoons extra-virgin olive oil
1 cup Marsala wine
2 tablespoons chicken stock
 

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BRAISED LEEKS + MUSCOVADO LENTILS

BRAISED LEEKS + MUSCOVADO LENTILS (Serves 2)

3 large leeks, dark green parts removed
1 Tbsp. unsalted butter
2 tsp. extra virgin olive oil
1 cup low sodium vegetable broth
2 tsp. agave or honey
pinch of salt + pepper
// lentils//
2/3 cup black or green lentils, rinsed
1/2 T. unsalted butter
1 tsp. olive oil
1 Tbsp. muscovado sugar (or light brown sugar)
2 tsp. rice vinegar
1/4 cup fresh toasted breadcrumbs (great tips here)
3 Tbsp. finely chopped parsley

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Dijon-braised brussels sprouts

Dijon-Braised Brussels Sprouts (serves 4)

1 pound brussels sprouts
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt
Freshly ground black pepper
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
2 to 3 shallots, peeled and thinly sliced
2 tablespoons heavy cream
1 tablespoon smooth dijon mustard (or more to taste)
2 tablespoons chopped flat-leaf parsley (optional addition)

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CRUSTED JERUSALEM ARTICHOKES WITH BELUGA LENTILS, KALE, AND HARISSA

Crusted Jerusalem Artichokes with Beluga Lentils, Kale and Harissa
Serves 6

Ingredients:
¾ cup beluga lentils, soaked if possible (or use Du Puy or French lentils)
6 cups Jerusalem artichokes/ sunchokes
4 cups packed shredded kale
1 large red onion
3 cloves garlic
sea salt
knob of coconut oil or ghee
1/3 cup almonds, roasted

Dressing:
2 Tbsp. olive oil
1 tsp. honey
1 Tbsp. harissa* paste
1 clove garlic
a couple pinches sea salt
2 Tbsp. Lemon juice

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BALSAMIC ROASTED ROOTS + SPINACH SAUCE

BALSAMIC ROASTED ROOTS + SPINACH SAUCE (Serves 4)

1 lb. Assorted Small Carrots
1 lb. Assorted Small Beets
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar, divided
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper
1 Bunch Fresh Spinach Leaves
1 Large Clove Garlic, minced
2 tsp. Unsalted Butter
1/2 Cup Light Whipping Cream or Whole Milk
1/3 Cup Finely Grated Parmesan Cheese
1/2 tsp. Prepared Horseradish, optional
Squeeze of Fresh Meyer Lemon Juice
Salt and Pepper to taste
icrogreens for Garnish

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