Category Archives: Offal

Chicken Hearts and Palm / Chicken Gizzards, Tomato, Mushroom and Okra

We grew up with my parents buying whole chickens from the grocery, and these birds would come with livers, hearts and gizzards.  My favorite little morsel was the heart.  It was a treat to find it in whatever dish Mom … Continue reading

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Breakfast: Eggs, Liver and Asparagus

I had this two mornings in a row; the first day it was two hen eggs and a little more onion than shown here. Liver for breakfast, eh?  Well, I noticed they were selling it in strips at Whole Foods — … Continue reading

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Slow Cooked Beef Tongue

I’m very much a fan of tongue, and have posted about it once or twice in my career as a blogger.  I usually simmer it as Mother did, on the range, but I decided slow-cooking would be a fun way … Continue reading

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A Hearty Appetite?

Well, I haven’t reported on any odd edibles lately, so I figure I should go ahead and add one. Welcome to a continuing but periodical collection of “nose to tail” (or should today we say, “beak to tailfeather”?)  eating. Poached … Continue reading

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Just Ducky, Part III: What to Do with the Duck Liver

I’m going to provide you with three recipes in this post. A:  Liver and Onions B:  Liver Pate I’ll come to the third near the bottom of this post. Frankly, I don’t do either A: or B: when I have … Continue reading

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Roast Stuffed Goat Heart

This is a great recipe for roasting pasture-finished goat or lamb heart, if the heart in question is large enough to poke stuffing into. Roasting a full fledged beef heart this way would likely render it too tough.  And it … Continue reading

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Cat Got Your Tongue?

One thing I save up old pickle juice for is to make tongue.  Dill style, not bread and butter pickle juice.  In this case, I saved up my own personally-canned (no sugar added!) dill pickle juice. This is pretty much … Continue reading

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