Category Archives: Offal

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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Poultry Gizzards and Hearts

Nothing like going out of town for a few days to encourage one to clean out the fridge.  I found a recipe for gizzards that incorporated Thai seasonings and adapted the veggie portion with what was at hand. About 300 … Continue reading

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All Heart (and Swiss Chard)

Skillet Sauteed Beef Heart: One of my favorite cuts of beef, lamb, goat or venison is heart.  A warning, though, the beef heart is LARGE.  Prepare to serve a lot of people, or to freeze extras (preferably for salads, re-cooking … Continue reading

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A Few Short Notes or So – Including Juice Recipes and a Pastured Meat Source

Tired of winter.  ‘Nuff said. Rating:  0 out of 5 ### There’s this great series of article/diner blogs regarding photographing food in the New York Times. The most current is Food Photography:  Shooting Smoke, Steam and Flames.   Scroll to … Continue reading

Posted in Commentary, Meats, Offal | 2 Comments