Later On

A blog written for those whose interests more or less match mine.

Chicken Hearts Springtime Surprise

leave a comment »

Interesting: 1.04 lbs at Whole Foods is 14.07 ounces at home (on my kitchen digital scale). Amazing that my scale could be off that much.

Here’s the recipe as I made it today. I make various versions of this, depending on the allium available and my mood, and today I used a spring shallot and a spring onion. Here’s a spring shallot:

But you can use any allium: onion, scallions, spring onion, green garlic, shallots, spring shallots, whatever.

First, make Mark Bittman’s “preserved” lemon: cut the ends off a lemon and discard them, then slice the lemon into slabs, deseed, and dice the slabs. Add 3/4 teaspoon salt and 1.5 teaspoons sugar, stir, and let sit. Bittman says 20 minutes.

Also, mince 6-8 cloves of garlic so it, too, can rest before cooking. 15 minutes here.

With those resting, I do all the chopping for the recipe:

2 pieces thick pepper bacon, cut into chunks—these I put into the cold skillet.
1 splash olive oil: not so much fat was rendered from the bacon, so I added this
1 large spring shallot (a double, as shallots tend to be—could use 2 relatively small spring onions)
1/2 large yellow bell pepper, seeded and chopped
1 jalapeño, cap removed, chopped small, seeds and all
4 large King oyster mushrooms, sliced
1/2 lb chicken hearts (a little less today, apparently)
1/2-3/4 lb asparagus,, but into 1″ pieces; discard tough ends (mine were pre-trimmed)
10-12 cherry tomatoes, sliced
dash of Red Boat fish sauce
salt, pepper

Brown the bacon. As it nears brownness, add the shallots (or other allium), and sauté about a minute. Then add garlic, peppers, mushrooms, and hearts and stir as you sauté for, say, 6-8 minutes.

Add the “preserved” lemon, the cherry tomatoes, salt, and pepper. Cook for another 8-10 minutes. Heat should be medium high. You want the tomatoes cooked, so go by that.

Very tasty. I would have added a dash of Red Boat fish sauce had it caught my eye.


Written by LeisureGuy

27 June 2017 at 12:49 pm

Posted in Food, Low carb, Recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.