Kin Food

So, werewolfkin here who just bought himself a beef heart to eat with soy sauce, teriyaki sauce, garlic, and beef and chicken broth at his disposal, but not a single idea of what to do with it. Do you guys happen to have any recipes up your sleeves for this? ;w;

cartowheel

My first reaction is to fry it up with the soy sauce, teriyaki sauce, and garlic. Maybe use them as a marinade, then fry them all up together.

And you should cut the heart into cubes, of course. That would also help you get a feel for it, since this is your first heart. Take care to remove valves and the chordae tendinae (the heart strings near the valves) and pretty much anything that has that same texture. What you really wanna eat is the muscle, after all.

Or, I think we may have some good recipes for stews in the beef tag, and you could see how well heart does in those.

Just dig around a little, and I’m sure you’ll find something. So long as you dissect it properly, it’ll be pretty good.

-Lion

You know what’s good for carnivores, especially dragons and other types with pawsies that can hold their meat?

Thick cut jerky.

Not your lame grocery store jerky, oh no. Big, thick, tough pieces you have to drool over and rip and rend and growl at anyone who gets too close.

Peppered is always good too.

Pictured.

Black Pepper Crusted Beef Tenderloin With Chimichuri Sauce »

For the chimichurri sauce

1-1/2 oz. mixed fresh cilantro and flat-leaf parsley leaves (1 cup packed)
1 Tbs. fresh oregano or 1 tsp. dried
1 Tbs. chopped garlic
1/3 cup extra-virgin olive oil
1 Tbs. red wine vinegar
1 tsp. fresh lime juice; more to taste
1/4 tsp. crushed red pepper flakes
Kosher salt

For the steaks

2 Tbs. black peppercorns, coarsely crushed
Kosher or coarse salt
4 6- to 7-oz. beef tenderloin steaks, about 1-1/2 inches thick
1 Tbs. olive oil

Make the sauce

Combine the cilantro, parsley, oregano, and garlic in a food processor and pulse until finely chopped. Scrape the mixture into a bowl and stir in the olive oil, vinegar, lime juice, red pepper flakes, and 1/2 tsp. salt.

Cook the steak

In a flat dish or shallow bowl, combine the crushed peppercorns with 2 tsp. salt. Firmly press both sides of the steaks into the mixture so they’re well coated. Set aside to come to room temperature, at least 20 minutes and up to 45 minutes.

Position a rack in the center of the oven and heat the oven to 350°F.

Heat a 12-inch cast-iron skillet over medium-high heat until very hot, about 2 minutes. Add the oil, swirling the pan to coat the bottom; then add the steaks and cook, undisturbed, until nicely browned on the bottom, about 4 minutes. Flip and cook, undisturbed, until nicely browned on the other side, about 4 minutes. Transfer the skillet to the oven and cook until an instant-read thermometer registers 120° to 125°F for rare, 130° to 135°F for medium rare, or 140° to 145°F for medium, 2 to 7 minutes. Let the steaks rest on a plate, loosely covered with foil, for 5 minutes. Serve the steaks topped with the chimichurri sauce.

Braised Shredded Beef Stew »

For the braised beef

4 Tbs. vegetable oil
2 lb. boneless beef short ribs
Kosher salt and freshly ground black pepper
1/4 lb. thick-cut bacon, diced small
1 large Spanish onion, diced small
1 red bell pepper, diced small
1 green bell pepper, diced small
2 Tbs. minced garlic (4 to 6 cloves)
2 Tbs. (4 to 6 cloves) Slow-Cooked Garlic
1/4 cup tomato paste
2 Tbs. whole cumin seeds, toasted and ground
2 Tbs. cider vinegar
2 quarts beef stock
1/2 lb. dried red kidney beans, soaked overnight, drained, and rinsed

For the sauce

2 Tbs. vegetable oil
1 large Spanish onion, thinly sliced
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
2 Tbs. minced garlic (4 to 6 cloves)
1/4 cup tomato paste
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh cilantro
5 plum tomatoes, seeded and diced small
Kosher salt and freshly ground black pepper

To serve
Cooked white rice and/or fried sweet plantains
2 scallions (white and green parts), thinly sliced on the diagonal

Braise the beef

Heat 2 Tbs. of the oil in a large cast-iron skillet over medium-high heat. Generously season the meat with salt and pepper. Sear it until well browned, 3 to 4 minutes per side. Set aside.
Heat the remaining 2 Tbs. oil in a pressure cooker over medium-high heat until it shimmers. Add the bacon, onion, bell peppers, and raw and roasted garlic. Cook until the onion is translucent, about 10 minutes, stirring frequently. Stir in the tomato paste, cumin, and vinegar and cook until the mixture is lightly caramelized, about 5 minutes. Add the stock, seared short ribs, and kidney beans. Close and seal the pressure cooker and cook over medium-high heat for 1 hour.
Prepare an ice bath in the kitchen sink. Transfer the still-sealed pressure cooker to the ice bath and leave it to cool for 5 minutes. Lift the pressure cooker out of the ice bath, carefully unseal it, and remove the lid.
Lift the short ribs out of the cooker; the meat should be soft to the touch and fork-tender. While the meat is still hot, shred it with a fork and set aside. Measure out 1 quart (4 cups) of the braising liquid and set aside (return any beans to the pot).To finish the beans, transfer the contents of pressure cooker to a saucepan and cook over medium heat, stirring occasionally, until the liquid thickens, 18 to 20 minutes.
Make the sauce
While the short ribs finish cooking, heat the oil in a large sauté pan over medium-high heat. Add the onion, bell peppers, and garlic and cook until translucent, about 10 minutes, stirring frequently. Stir in the tomato paste and cook until the mixture is caramelized, about 5 minutes. Add the reserved braising liquid and cook until reduced by about half, about 15 minutes. Add the meat and stir to incorporate. Fold in the parsley, cilantro, and tomatoes and season to taste with salt and pepper.
Serve the ropa vieja and beans with rice and plantains, garnished with scallions.

Pork Medallions with Blackberry Sauce »

2 (1 lb) pork tenderloin
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground allspice
1/4 cup butter or 1/4 cup margarine, divided
1/2 cup diced shallot
2/3 cup dry white wine
3 tablespoons seedless blackberry fruit spread
fresh blackberries
fresh thyme sprig

Sprinkle pork evenly with salt, pepper, and allspice.
Cover and chill 30 minutes.
Grill pork, covered, over medium-high heat for 20 minutes or until meat thermometer registers 160°, turning pork once.
Remove from grill and let stand for 10 minutes.
In a small saucepan, melt 2 tablespoons butter over medium-high heat.
Add in shallots; stir/saute for 5 minutes or until tender.
Add in wine; cook 13 minutes or until liquid is reduced by half.
Lower heat to low; whisk in fruit spread and remaining butter; cook 2 minuutes or until slightly thickened
Cut pork into 1/4-inch slices.
Drizzle blackberry sauce over pork; garnish with fresh blackberries and thyme sprigs, if desired.

http://britishfood.about.com/od/adrecipes/r/Coddle-Dublin-Coddle-Recipe.htm

dublin coddle strikes me as something dwarves or asgardians in particular would like! it’s really hearty and filling in winter and absolutely delicious!

2 tbsp vegetable oil
2 medium onions, thinly sliced
4 oz/115g piece salty back bacon, weight after the rind removed
6 fat, traditional pork sausages
2 carrots, peeled and finely sliced
8 oz/250g white potatoes, finely sliced
Salt and pepper
2 cups/500 ml rich beef st

Preparation:

Heat the oven to 425°F/220 °C/ gas 7

In a large frying pan or skillet, heat the oil, add the onions and cook on a medium heat for about 4 minutes. Cut the bacon piece into ½”/1 cm cubes. Add the bacon to the onions and stir well. Cut the sausages in half and add these to the onion and bacon.
Raise the heat and stirring constantly, cook until the sausages start to brown taking care not to burn the onions.
In a heat proof casserole, place a layer of the onion, bacon and sausage mixture followed by the layer of sliced carrots and then a layer of potato. Season with salt and pepper. Repeat the layering until used up, finishing with a layer of potato.
Carefully pour over the stock. Cover with a lid or a double layer of aluminium foil. Place in the centre of the oven and cook for 45 minutes. Take a peek to make sure the coddle isn’t drying out (if necessary top up with a little boiling water but don’t flood the stew). Lower the heat to 350°F/175°C/gas 4 and cook for a further 30 minutes until bubbling and the potatoes are cooked through.
Remove from the oven and rest for 10 minutes before serving. Serve with Irish Soda Breadto soak up all the lovely juices.

Peppered Steak With Blackberry Sauce »

1/3 cup lemon juice
1/3 cup Crisco® Vegetable Oil
1/4 cup chopped onion
2 cloves garlic, minced
4 (4 ounce) beef tenderloin or eye of round steaks, trimmed of fat
Salt and coarsely ground black pepper
Crisco® Original No-Stick Cooking Spray
1/2 cup Smucker’s® Seedless Blackberry Jam
1/4 cup red wine vinegar
1/4 teaspoon onion powder
1/4 cup fresh or thawed frozen blackberries

Mix lemon juice, oil, onion and garlic in large re-sealable plastic bag. Place steaks in marinade. Seal bag and refrigerate 6 to 24 hours, turning bag occasionally. When ready to cook, season steaks with salt and coarsely ground pepper. Discard marinade.
Spray grill rack with no-stick cooking spray. Heat grill.
Cook jam, vinegar and onion powder in small saucepan over medium heat until jam is melted, stirring constantly. Remove from heat.
Place steaks on prepared grill. Cook 8 to 12 minutes or until desired doneness, turning once halfway through cooking time. To serve, top steaks with blackberry sauce. Sprinkle with fresh blackberries.

Pork Chops with Raspberry Sauce »

1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)

Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven.
In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme.

hello. maybe you can help me. my kin type is more of a nut and berry eater, but i myself crave meat. do you have any recipes that would be able to fill both without over powering one side or the other too much?

Anonymous

The bearkin and wolfkin tags probably have some helpful recipes in them, as I remember we got a request like this before. However, I’ll do some snooping to see if I can find more.

-Wolf

Roasted Marrow Bones »

8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 cup roughly chopped fresh parsley
2 shallots, thinly sliced
2 teaspoons capers
1 1/2 tablespoons extra virgin olive oil
2 teaspoons fresh lemon juice
Coarse sea salt to taste
At least 4 1/2-inch-thick slices of crusty bread, toasted.

1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)

2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.