In the Kitchen
Executive Chef
- Joined
- Aug 25, 2004
- Messages
- 2,862
Did this portion of info wake me up. It is just that the idea of pigeon, pig or lamb sound strange to me. I guess if my family never ate it have no idea what it taste like. Just knowing what it is does affect me about eating it. I seem to learn something new everyday and thankful for it.
IT'S THE SEASON OF HEARTS!
"Braise them," says Paul Canales, chef at Oliveto in Oakland, California. "Take some poultry hearts – chicken, pigeon, duck – and brown them, then cook them up with a little mirepoix and rosemary, and deglaze with red wine." (Mirepoix, not that you don't know, is a mixture of onions, carrots and celery cut up into little cubes). Then you chop it all up and "swirl it into a risotto," he says. If you've got a pig or lamb's heart, slice it very thin, and grill it quickly. "A salsa verde goes nicely," says Canales.
IT'S THE SEASON OF HEARTS!
"Braise them," says Paul Canales, chef at Oliveto in Oakland, California. "Take some poultry hearts – chicken, pigeon, duck – and brown them, then cook them up with a little mirepoix and rosemary, and deglaze with red wine." (Mirepoix, not that you don't know, is a mixture of onions, carrots and celery cut up into little cubes). Then you chop it all up and "swirl it into a risotto," he says. If you've got a pig or lamb's heart, slice it very thin, and grill it quickly. "A salsa verde goes nicely," says Canales.
Last edited: