Chicken hearts in Basque style

Discussion in 'Poultry' started by moikel, Dec 1, 2012.

  1. moikel

    moikel Master of the Pit OTBS Member


    OK  another new adventure .These guys $4kg no waste thats a pretty good deal. I have moved onto them as a tryout for the bigger hearts on skewers chargrilled that I flagged in my lamb heart thread. 

    They are in a Basque style for Venture who is always encouraging when I come charging in from left field with something a bit different.[​IMG]

    So I gave them a quick wash ,trimming looked like micro surgery so I just left them as is. Marinade,white wine garlic,cbp.evo,sherry vinegar,orange zest & juice,chilli,Spanish paprika.Overnight then I figure I will chargrill them on skewers.

    If this works then we can go up to bigger hearts & the hunters amongst you can see if it works for elk,deer whatever. MICK
     
  2. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Mick I can't wait to see how these turn out. Thanks for sharing.
     
  3. moikel

    moikel Master of the Pit OTBS Member

    I have put them on skewers with my homemade bacon cut to size. Weather a bit suspect but figure I will cook them fairly fast over charcoal on the Weber.

    I have a batch of chicken skewers with my Malaysian peanut satay sauce as well so the butchers daughter & for that matter granddaughter has a choice.

    Did you give any thought to an offal section? The marinade is out of my head but I have been to the Basque province of France so its in the style of rather than actually Basque. Its not that far removed from the Peruvian version I ate & read about.
     
  4. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Yumm... I love chicken hearts... When I was a kid my dad would bring a bag of chicken hearts home and boil them...we'd eat them like popcorn... I Guess I invented  popcorn chicken  back in the day and didnt even know it.....lol
     
  5. moikel

    moikel Master of the Pit OTBS Member

    Hitting the Weber now.New to me too just got intrigued after lamb heart sort of rolled on from there.
     
  6. moikel

    moikel Master of the Pit OTBS Member

    Here they are finished not a great photo but they were a great meal. Marinade a keeper! Had a bit of bite from chilli ,citrus a nice counterpoint I cant see why this wouldnt work on bigger heart.Just cut it into bits ,marinate it then char grill.Weber took a bit of work thanks to humidity,summer here now. Got leftovers,pretty happy about that.They just taste meaty couldnt say they taste like chicken but they do taste good & they stayed moist from untrimmed fat & mop with marinade.
     
  7. moikel

    moikel Master of the Pit OTBS Member

    Sorry about photo,got dragged out by slow start with Weber. Did like bacon cut to same size,side by side on skewer.Marinade was great that sweet/sour thing due to vinegar,OJ  touch of sugar. Hearts cook like a cube of ?? meat.Sounds stupid but they are just meaty,left the fat on them gave them a rub with EVO  before I put them on grill,basted with marinade.Wouldnt change a thing in marinade,nothing.

    Got the[​IMG]from butchers daughter she ate 2 skewers. May have cooked a tad long but didnt want rare.Didnt taste dry at all.
     
  8. woodcutter

    woodcutter Master of the Pit OTBS Member

    My wife just walked past while I was reading your thread. Guess what she wants me to make.
     
     
  9. moikel

    moikel Master of the Pit OTBS Member

    Poultry offal great place to start .Taste  a little milder in hearts & livers ,than other animals.Enjoy.
     
  10. all41 snake

    all41 snake Newbie

    Where did you find the chicken hearts?  I've been looking for them around here for a long time.  ( Near Greensburg,  Pa.)

    They look great.

    Thanks
     
  11. moikel

    moikel Master of the Pit OTBS Member

    I am way down here[​IMG]in Australia but I would suggest any chinatown is a good place to start. We now have a nose to tail section so I will be putting a few things in this style in there in future. Hearts were good & my take on Basque cooking was a good thing.I think char grilling suits them.MICK
     
  12. venture

    venture Smoking Guru OTBS Member

    Mick, my apologies!  Don't know how I missed this thread?

    Looks like they turned out great!  [​IMG]

    From the pics they look like big chicken hearts.  Don't know how you did that.

    And yes, my local Basques cook mostly rustic food.  But they are very meticulous about how they do it.  Imagine the time cleaning and trimming calf nuts, not to mention my favorites, the lamb nuts.  Every bit of extraneous matter is carefully removed.

    I see you included the garlic.  I don't think the Basques ever saw a garlic they didn't like, and never enough.  The Spanish Basques here like Vino Tinto (red wine to most of us), but I think the white might have been a good choice for this dish. And yes the sweet Spanish Paprika.  Some will argue, but I think the Spanish Paprika is primo.

    If I could afford to use it more, I really like the Spanish olive oils.

    Now, if you really want to get pricey?  The Spanish make some really fine brandy that is sherry based!

    By the way?  Our annual customer appreciation feed on Sunday was just wonderful.  My buddy, the owner, died in May.  His daughter did the Basque specialties and left the rest to their hired cooks. (read as:  idiots who did not want to learn from the old master)

    Her blood sausage was the hit of the meal.  I didn't see the hog heads and the blood come in, but Cathy really hit that sausage out of the park.

    Here in the Peoples Republic, there was once a prohibition on pork blood. (fortunately dropped as they got more enlightened)  Her dad used to go to the slaughter house at 5 or 6 in the morning.  Had to get the blood before the inspectors got there!

    I can't wait to see the next wonderful dish you come up with!

    Good luck and good smoking.
     
    Last edited: Dec 18, 2012
  13. Looks good!!!!!


    ~Martin
     
  14. moikel

    moikel Master of the Pit OTBS Member

    Thanks everybody!! Is it possible to move threads over to the nose to tail section?  Only 2 suppliers of black pudding left in Australias largest city not counting big company stuff. Its a big part of Xmas spread to some folks particularly Estonians ,who knew? My butcher getting his balls busted because he doesnt have any  left!
     
  15. dougmays

    dougmays Limited Mod Group Lead

    i'm kinda late here but how long did these take to cook?
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Glad this got bumped up again!

    Looks great Mick! I don't even know where I could get chicken hearts locally. Gonna have to go looking!
     
  17. dougmays

    dougmays Limited Mod Group Lead

    I found a place here so i'm gonna smoke some up for Cuatro de Mayo :) Wondering how long...thinking a hour should  be good
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Years ago, we used to save Pheasant, Rabbit, Squirrel, and Grouse hearts, and Rabbit Kidneys, and Pheasant & Grouse Gizzards. Then when we had a mess of them, we'd flour them & fry them in butter. They were awesome, but we never smoked any. Bet that would really be Great.[​IMG]

    Bear
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I can get bags of gizzards from one of my local butchers. Never asked about hearts.

    Fried gizzards coated in seasoned flour and fried are great!
     
  20. moikel

    moikel Master of the Pit OTBS Member

    5 min a side from memory. I did them over charcoal . 

    Got watch them closely ,I like them pink in the middle. You want to avoid drying them out.
     

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