Have a Heart

I didn’t realize it at the time, but a tradition began in 2010 when I and my then husband, Matt, and our friends, Chelsey and Jeff, shared a beef heart as an experiment and commemoration of Valentine’s Day.

This Valentine’s Day some friends crammed into my house to eat chicken hearts. We got together to share the novel experience, trade seeds, drink lots of wine and catch up on each others’ lives. It was a warm, wonderful evening and I am thankful to have many adventurous (or at least obliging) friends. I can’t wait to do it again next year.

Julie finetuning the batter
My friend Julie fine-tuning the batter.
She dredged the hearts in a mixture of flour, salt, pepper, paprika and chipotle powder. Then she dipped them in egg and again in the flour mixture. We fried them in lard (from Doug Hill’s pigs) that I rendered the day before. Golden, bite-sized and delicious!
chicken heartchicken hearts frying in lard
the spread
The incredible spread! I hoped the ranch dressing might comfort those that were particularly nervous about eating hearts.

More photos here.

Postscript: If you’re curious, there was a heart party in 2011. I failed to document it, but it was quite memorable. My friend Julie (same Julie! Isn’t she awesome?) and I sautéed strips of lamb heart, which we ate in little sandwiches with aioli and arugula. There was also a potluck and the amazing poetry of Lauren Zuniga.

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