Re: As Jew, I wouldn't take a pig heart if you paid me
Posted by:
Captain Pigheart
()
Date: January 12, 2022 09:54PM
I knew a Cajun girl who used to make a pigheart dish. So I looked it up & sho nuff:
Preparing the heart.
We will be cutting the heart into chunks, so there’s no need to worry about uniformity or uncertainly due to lack of experience. Slice the heart lengthwise. Inside you will notice some connective tissue and sinewy bits- you will want to cut those out. Trim away fat and silver skin. Then dice into 1 inch cubes.
Place the chunks into a plastic bag (or other preferred marinating vessel). To the bag add the following:
> 2 Tablespoons olive oil
> 2 cloves of garlic, minced
> 1 sprig fresh thyme, chopped
> 1 sprig fresh parsley (small), chopped
> 1/2 teaspoon onion powder
> 1/2 teaspoon garlic powder
> 1/2 teaspoon salt
> 1/4 teaspoon black pepper
Close up the bag and use your fingers to massage everything around until it seems to be blended nicely. Refrigerate for 24 hours.