Jovialis
Advisor
- Messages
- 9,313
- Reaction score
- 5,876
- Points
- 113
- Ethnic group
- Italian
- Y-DNA haplogroup
- R-PF7566 (R-Y227216)
- mtDNA haplogroup
- H6a1b7
Cooking for me is a passion, and and I endeavor to try new recipes.
Yesterday we had a very nice get together, with our families, and neighbors for a barbecue.
There was a lot of food, but I wanted to make something special.
Veal heart shish kabab
Remarkably, my two year-old loved it!
I bought Veal heart that was diced in about 5 large piece. First, I washed it under cold water and dried it with paper towel. I then cut out all of the membrane, and veins out, taking ways anything that wasn't just heart-meat. Then I washed it again, dried it. I then diced it into about an 1 inch, to an 1.5 inche squares/rectangles.
-I put them in a large Ziplock bag, and immersed the content with olive oil
-I added salt, and black-pepper
-4 diced garlic cloves
-Some white vinegar
-Squeezed a whole lemon into the bag
-Added some red wine
-Some thyme
-Some Rosemary
Then let it marinate in the Ziplock in the refrigerator for about 2 hours.
I then put it on a metal shish kabab stick, and cooked it on the Barbecue for about 2-3 minutes for one each side ( about 6 minutes total)
It was really tasty! the meat was very soft and tender, and tasted delicious! I like cooking with lemon and vinegar because it essentially cures the meat, and partially cooks it in the bag.
Yesterday we had a very nice get together, with our families, and neighbors for a barbecue.
There was a lot of food, but I wanted to make something special.
Veal heart shish kabab
Remarkably, my two year-old loved it!
I bought Veal heart that was diced in about 5 large piece. First, I washed it under cold water and dried it with paper towel. I then cut out all of the membrane, and veins out, taking ways anything that wasn't just heart-meat. Then I washed it again, dried it. I then diced it into about an 1 inch, to an 1.5 inche squares/rectangles.
-I put them in a large Ziplock bag, and immersed the content with olive oil
-I added salt, and black-pepper
-4 diced garlic cloves
-Some white vinegar
-Squeezed a whole lemon into the bag
-Added some red wine
-Some thyme
-Some Rosemary
Then let it marinate in the Ziplock in the refrigerator for about 2 hours.
I then put it on a metal shish kabab stick, and cooked it on the Barbecue for about 2-3 minutes for one each side ( about 6 minutes total)
It was really tasty! the meat was very soft and tender, and tasted delicious! I like cooking with lemon and vinegar because it essentially cures the meat, and partially cooks it in the bag.