If these are a must for you go to the shop and pick yourself up a few.

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Frying pigs ears

splitting a pigs skull

cooking brains and eggs

Eating porchetta di testa

I have received a lot of questions about how to butcher a beef heart. I recently made a video to answer these questions. After the break you will find a recipe for beef heart tartare.

Beef Heart Tartare Puttanesca Style

Serves 8 as appetizer

1 Kip heart (approximately 2-3 lbs.), trimmed of sinew & gristle and cut into a small ¼ inch dice

2 each Cayenne Chili or Serranos sliced into very thin rings

1 Tablespoon red wine vinegar

2 Tablespoon small dice red onions

2 teaspoons rinsed salted capers (preferable small ones)

2 Tablespoon Pitted San Remo olives

1 teaspoon finely wrasped lemon zest

15 each cherry tomatoes cut into quarters (must be ripe)

4 teaspoons Julienne fresh basil

4 teaspoons Julienne fresh mint

Splash of extra-virgin olive oil

To taste Maldon sea salt

To taste Coarse ground black pepper

Garlic chips (see recipe below)

2 each Baked Foccacia crackers per person (see recipe below)

In mixing bowl, combine the heart with the capers, red onion, olives lemon zest, and tomatoes gently mix being careful not to break up the tomatoes, add the vinegar, oil and herbs mixing well. Season with the salt and fresh ground black pepper. Taste and adjust the seasoning. You’re looking for a nice balance of meat, to garnish and heat. Place on a plate off to the right side to make room for the crackers. Finish with extra virgin olive oil and garlic chips, then place 2 crackers next to the tartare and serve.

Garlic Chips

1/4 cup of thinly sliced garlic, 10 cloves of garlic

3 cups pure olive oil

Kosher salt

In a small non-reactive heat the olive oil up to 350 degrees using a candy thermometer to keep track. Put the sliced garlic in and fry until golden brown then remove using a slotted spoon and put onto a paper towel to remove any excess oil. Then season with salt and ground pepper then place on new dry paper towels until ready to use.

Foccacia Crackers

2 each 5” by 5” piece of foccacia (if unavailable use grilled sliced baguette)

Extra-virgin olive oil

Salt

Pepper

Take the foccacia pieces and slice as thin as possible being sure to keep fully intact squares. Once all is sliced place on a baking sheet and brush both sides with olive and season with salt and pepper. Bake at 350 degrees for about 3 minutes or until golden brown and crispy. Let cool and serve 2 per person with the tartare.

These pre formed eggs are a tasty treat that have been used for years but not normally seen in the US markets. I first had these eggs while on a trip to Asia and it was served to me in a rich heart warming soup. After the turkey slaughter I had a bunch so I made this soup with cauliflower mushrooms, pasta and spinach it was an instant hit.

When most of you are eating turkey left overs I am using turkey lungs in a really tasty way. They are a readily available cut found in Italian markets know as pulmones. The US is the only country who deems lungs unfit for human consumption which went into affect in 1972. I dont know why they did it, rumor is that they felt they couldn’t inspect them properly. I think they taste great so here is what i did with them, ask your local rancher for some.

In battle garlic against Iron Chef Mario Batali I presented the judges with a split squab head, and instructed the judges to suck the brains out. This moment has been given the honor of being number 3 on the top 10 greatest moments. This is a huge surprise since there have been so many amazing chefs who have done many amazing things in stadium kitchen.

This dish is a favorite of mine and I serve it on a regular basis at the restaurant during the fall and winter months.

For those of you who want a taste of the Halloween Iron Chef America Battle Offal, well here it is. Take a look at Incanto to get all the answers on the what, when, where and hows. This is only available on Thursday, Friday and Saturday nights, since I will be cooking this menu by myself in the back kitchen.