10461 4 servings as an entrée, 8 as an appetizer Wed Aug 16 11:35:00 -0700 2006 Fri Feb 20 11:53:10 -0800 2009 Medium Cal-Med CHOW http://www.chow.com/recipes/10461 Fri, 20 Feb 2009 19:53:10 GMT Eat your heart out Eat your heart out. Incanto in San Francisco almost always includes an offal dish in order to, in the words of owner Mark Pastore, “honor the whole animal.” Here is the first of two recipes from Incanto chef Chris Cosentino using the heart. It’s a nicely balanced salad, with the sweet of the beets, the tang of the horseradish, and the richness of the meat.

]]> For the marinade:

1. Crush the garlic and thyme together. (Use a mortar and pestle if you have them.)
2. Mix all ingredients in a bowl. Let the flavors blend for 1 hour.
3. Pour the mixture over pieces of beef heart.
4. Marinate for 2 hours, and then remove heart from marinade.

For the horseradish vinaigrette:

1. Combine vinegar, horseradish, and orange juice in a mixing bowl. Season with salt and freshly ground black pepper.
2. Whisk in olive oil (whisking while pouring, to emulsify).
3. Finish with a little extra-virgin olive oil, for flavor.
4. Taste and adjust seasoning, if necessary.

For the beet salad:

1. Preheat the oven to 325°F.
2. Place baby beets, thyme, parsley stems, and garlic in a non-reactive roasting pan. Add orange juice, water, and extra-virgin olive oil, making sure to coat evenly. Season with ground fennel seed, salt, and freshly ground black pepper.
3. Cover pan with aluminum foil and place in the oven until the beets are completely tender, about 45 minutes. (Insert a knife into a beet, and if it slides in and out easily, they’re finished.)
4. Uncover and let cool. To remove the skins, take an old dish towel and rub the skins off gently, to keep the shape of the beets.
5. Cut the beets into different shapes, rounds and quarters; place in a mixing bowl, then dress with salt, freshly ground black pepper, and horseradish vinaigrette. At the last minute, add chive batons and parsley leaves.

For the beef heart:

1. Preheat grill or grill pan until very hot. Season the hearts with salt and freshly ground black pepper. Grill the hearts about 3 minutes on each side (depending on thickness) to medium-rare.
2. To serve, thinly slice the beef heart, and serve warm over the golden beet salad. To garnish, grate fresh horseradish and drizzle a bit of extra-virgin olive oil over the heart.

]]> http://www.chow.com Chris Cosentino 53 Starter 258 1 beef heart (approximately 2–3 lbs), trimmed of sinew and gristle, and cut into 2-inch-wide chunks

]]> For the marinade::

]]> 74 3 cloves garlic, crushed, skin on

]]> 228 12 sprigs of fresh thyme, crushed

]]> 48 1 cup orange juice

]]> 1 1/2 cups white wine

]]> Splash of extra-virgin olive oil

]]> For the horseradish vinaigrette::

]]> 1/4 cup champagne vinegar

]]> 78 1/4 cup finely grated fresh horseradish root

]]> 48 2 tablespoons orange juice

]]> 1 1/2 cups olive oil

]]> Extra-virgin olive oil

]]> For the beet salad::

]]> 112 3 bunches baby golden beets, washed and tops removed

]]> 228 1 bunch thyme

]]> 203 1 bunch young and tender Italian parsley, leaves picked and washed, stems reserved

]]> 74 2 heads garlic, split in half

]]> 48 1 cup orange juice

]]> 1 cup water

]]> Extra-virgin olive oil

]]> 285 Ground fennel seed

]]> 160 1 bunch chives, cut into 2-inch batons

]]> 242 Fresh horseradish root for garnish

]]> 600 offal 601 organ meats 602 beef heart 351 beets 1918 chris cosentino 1202 incanto 26468 mark pastore 220 beef 16935 variety meat