Recession Eats: Grilled Jerk Hearts with Pineapple

June 19, 2012 2:37 PM EDT | By Anthony Smith
Cow
You wouldn't want all of this poor little guy to go to waste, would you? (Photo: Wikimedia Commons)

Yesterday, we got down and dirty with some liver and onions. Today, I'm going to show you how to cook a meat that's cheap, easy, and not nearly as maligned as liver is. In fact, it's not maligned at all: it's totally overlooked. They say that the fastest way to a man's heart is through his food. Well, we're gonna double down and say that if the food happens to be heart, it's even faster.

Follow Us

Say it with me: grilled hearts, jerk-seasoned to perfection, served with pineapple on barbecue skewers.

Heart's a great meat to eat. It's healthy (just not heart healthy), delicious and cheap-- putting a cut of meat that always gets thrown away to very good work. Some supermarkets carry it, especially those in neighborhoods with stronger ethnic diversity, but those of us living in gentrified enclaves of city may have to venture to our local butcher. Some butchers will send you home with a tupperware of hearts for free, depending on the animal and availability; most will ask you to pay a very nominal fee for a helping of heart from even the best-kept animals. In fact, in his blog post about heart cooking, Michael Ruhlman brags that he got three pounds of grass-fed beef heart for six bucks.

Six. Bucks. What are you doing not eating heart right now?

So, first thing's first.

1. Choose, clean, and cut your heart.

Pick either duck or beef. Wash the hearts down to get rid of all the other stuff that accrues on OOO's (oft-overlooked organs). Nice, thin cuts should work wonderfully here.

2. Season them with jerk rub.

Use a store-bought jerk rub for this. Extra points if you can get to a Jamaican specialty shop and use one of theirs.

3. Chop up a pineapple.

Or use a canned pineapple that comes in its own juice.

4. Assemble the skewers.

Alternate: duck piece, pineapple piece

5. Grill.

Most people like medium-rare for their hearts, so two-and-a-half minutes on a grill on each side. If you're a heathen like me, cut back on that time by a minute.

6. Serve

Garnish with chopped mint and serve with strong beer.

Enjoy!



 

More News

Most Popular

< >

INSIDE Food & Recipe