Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Chicken Hearts
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="Ride Da Fire" data-source="post: 1344377" data-attributes="member: 217"><p>For chicken hearts</p><p>1 qt cold water </p><p>1/4 cup kosher salt </p><p>2 tablespoons sugar </p><p>1 1/2 lb chicken hearts, visible arteries trimmed (do not trim fat) </p><p>For tximitxurri</p><p>1/4 cup water </p><p>1 garlic clove, grated (use a Microplane) </p><p>3/4 cup olive oil plus additional if desired </p><p>1/2 cup finely chopped flat-leaf parsley </p><p>2 tablespoons Sherry vinegar plus additional if desired </p><p>1 teaspoon sugar plus additional if desired </p><p>1/4 teaspoon dried oregano </p><p>1/8 teaspoon hot red pepper flakes </p><p>for grilled bread and chicken hearts</p><p>About 25 (1-inch-thick) slices baguette </p><p>Vegetable oil for brushing </p><p>Equipment:about 25 (6-inch) wooden skewers, soaked in water for 1 hour</p><p>Brine chicken hearts:</p><p>Stir together water, kosher salt, and sugar in a large bowl until salt and sugar have dissolved. Add chicken hearts and chill 3 hours.</p><p>Meanwhile, make tximitxhurri:</p><p>Bring water to a boil with 1 tsp salt, then stir in garlic and remove from heat. Cool completely. </p><p>Whisk oil, parsley, vinegar, sugar, oregano, and red pepper flakes into garlic mixture. Add more oil, vinegar, sugar, and/or salt to taste if desired.</p><p>Grill bread and brochettes:</p><p>Drain chicken hearts. Thread 2 hearts onto each skewer, leaving about 1/2 inch of space between them, and arrange skewers on paper-towel-lined baking sheets to dry. </p><p>Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure</p><p>Lightly grill bread on both sides.</p><p>Brush chicken hearts lightly with oil and season with rounded 1/4 tsp salt. Oil grill rack, then grill brochettes, covered only if using a gas grill, turning occasionally, about 3 minutes total for medium.</p><p>Serve brochettes on bread, drizzled with tximitxurri.</p><p></p><p>cooks’ note: Bread and brochettes can be cooked in batches in an oiled hot 2-burner grill pan over medium-high heat (5 to 7 minutes for brochettes).</p><p></p><p></p><p></p><p>I didn't follow exactly like the instruction said. I added basil and a lot of red pepper powder into it.</p></blockquote><p></p>
[QUOTE="Ride Da Fire, post: 1344377, member: 217"] For chicken hearts 1 qt cold water 1/4 cup kosher salt 2 tablespoons sugar 1 1/2 lb chicken hearts, visible arteries trimmed (do not trim fat) For tximitxurri 1/4 cup water 1 garlic clove, grated (use a Microplane) 3/4 cup olive oil plus additional if desired 1/2 cup finely chopped flat-leaf parsley 2 tablespoons Sherry vinegar plus additional if desired 1 teaspoon sugar plus additional if desired 1/4 teaspoon dried oregano 1/8 teaspoon hot red pepper flakes for grilled bread and chicken hearts About 25 (1-inch-thick) slices baguette Vegetable oil for brushing Equipment:about 25 (6-inch) wooden skewers, soaked in water for 1 hour Brine chicken hearts: Stir together water, kosher salt, and sugar in a large bowl until salt and sugar have dissolved. Add chicken hearts and chill 3 hours. Meanwhile, make tximitxhurri: Bring water to a boil with 1 tsp salt, then stir in garlic and remove from heat. Cool completely. Whisk oil, parsley, vinegar, sugar, oregano, and red pepper flakes into garlic mixture. Add more oil, vinegar, sugar, and/or salt to taste if desired. Grill bread and brochettes: Drain chicken hearts. Thread 2 hearts onto each skewer, leaving about 1/2 inch of space between them, and arrange skewers on paper-towel-lined baking sheets to dry. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure Lightly grill bread on both sides. Brush chicken hearts lightly with oil and season with rounded 1/4 tsp salt. Oil grill rack, then grill brochettes, covered only if using a gas grill, turning occasionally, about 3 minutes total for medium. Serve brochettes on bread, drizzled with tximitxurri. cooks’ note: Bread and brochettes can be cooked in batches in an oiled hot 2-burner grill pan over medium-high heat (5 to 7 minutes for brochettes). I didn't follow exactly like the instruction said. I added basil and a lot of red pepper powder into it. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Chicken Hearts
Search titles only
By:
Top
Bottom
