Dom’s Incredibly Tiny Heart of Targ; A.K.A. Simmered, Marinated Chicken Hearts
Since tomorrow is Lapna (a traditional Klingon holiday), my family has been graciously invited as usual to our friends John & Joann’s home for a potluck/barbecue thingy. Each of us (the lovely & talented Kira included) are bringing an offering to share, I myself am bringing my deviled eggs & getting into the spirit of things with my chicken heart appetizer. What is most important is a lengthy marinade to flavor & tenderize the hearts, if I went any more acidic it would have been a chicken heart ceviche but I don’t trust my supermarket for that level of freshness. Chicken hearts & hearts in general are one of my favorite organ meats and are very accessible to the novice, it is a very lean, slightly tough, & with a dark meat flavor I love; in any case marinate a minimum of 24 hours in the fridge.
1 cup cheap ass red wine,
1 cup Mojo marinade (love that stuff, cheap & delicious)
3 tablespoons soy sauce
juice of 3 lemons or limes
2 tablespoons black pepper
1 teaspoon salt
2 teaspoons cumin
3 tablespoons yellow mustard
2 teaspoons cumin
½ teaspoon ground ginger
2 tablespoons each garlic & onion powder
one onion grated or diced (grated being better since it releases more juices, but I’d hate to make you cry)
1 tablespoon olive oil
1 shot of rum (optional)
The other stuff:
1 ½ pounds chicken hearts (mine came to $1.37 & I felt it was a decent deal)
one more small diced onion
3 tablespoons of saved bacon fat or olive oil for frying
a few tablespoons of bread crumbs for thickening.
First whisk together the marinade ingredients, then toss in the chicken hearts whole & marinade for at least 24 hours. After the hearts have marinated take a large frying pan and melt the fat (or olive oil) and toss in the diced small onion, then dump in the hearts & marinade into the pan and simmer on medium until the hearts are done, usually about an hour on my crappy old electric range,(low/med on a gas range) adding the bread crumbs to thicken if necessary. Allow for about an hour of slow cooking depending on the vintage of your stove and it is a fun and tasty appetizer fit for a warrior species.
Extra credit turn this into dinner by tossing in 1/2 a pound of brussel sprouts, 3 steamed carrots, some cooded potatoes and whatever other leftovers you have lying around with a heaping couple of tablespoons of sour cream and you end up with a sort of mutant hunter’s stew.