Well, this was a first for me. Would never have considered eating beef heart before, but took a class with Chef Sam Monsour of JM Curley here in Boston all about American Snackology. Great guy and great class.
We made Shaved (grilled) Beef Heart Crostini. Made with an Andoulille Rub, Garliky Red Bean Puree and Shaved Trinity (Cajun mire poix).
Here is a photo. Sorry for the focus and the remnants of the roasted pumpkin puree we made for a grilled cheese. Actually, really good. Glad I tried it.
