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julietl

Feb 9, 2006, 8:29 PM

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St. Valentine's Day Secrets

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So, what are you all planning on making for dinner/breakfast in bed/ snack next to the bed/ for this St. Valentine's Day? I know that you must have some amazing recipes out there that are 'tried & true' in the love catagory.

I loved Karen Hursh Graber's article: Mexican Native Aphrodisiacs, so let's put those ingredients (or others) through the test.

We know that the most important sensual organ is the mind, but - hey - we love food, so what are your (culinary!)plans for next Tuesday, Feb. 14th?

there - changed it.

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(This post was edited by julietm on Feb 10, 2006, 6:31 AM)

Ron Pickering W3FJW

Feb 9, 2006, 8:54 PM

Post #2 of 3 (657 views)

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Re: [julietm] St. Valentine's Day Secrets

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We know that the biggest sensual organ is the mind, but - hey - we love food,

Getting older and still not down here.

arbon

Feb 13, 2006, 1:19 PM

Post #3 of 3 (603 views)

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Re: [julietm] St. Valentine's Day Secrets

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Stuffed Heart, for the still young at heart.
This traditional recipe was originally called "Love in Disguise" one of the many fancy names given to offal dishes to mask their origins.

Beef heart with mushroom stuffing
Mushroom Stuffing: 10 slices bacon, diced
1 medium onion, finely chopped
2 cups sliced mushrooms
1 jalapeno chile, stemmed, seeded and roughly chopped
2 Chiles de Arbol, stemmed, seeded and roughly chopped

Beef Heart:
1 beef heart (about 3 pounds, split lengthwise)
1 garlic clove, minced
1/2 cup oil and vinegar style salad dressing
1 cup beef broth (or 1 cup water mixed with 1/2 teaspoon beef base)

1. To prepare stuffing, fry bacon, chiles, onion and mushrooms in large skillet until onion is softened. Drain grease and set mixture aside to cool.

2. Wash heart. Trim fat and remove arteries and soak in cold salted water for half hour. Drain and pat dry with paper towels. Fill heart cavity with mushroom stuffing. Skewer or sew with string to fasten. Place in crock-pot. Add garlic, salad dressing and beef broth. Cover and cook on HIGH for 1 hour, then on LOW for 7 to 9 hours. Thicken gravy before serving if desired.
Makes 4 servings.
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