A Polish Meal

http://www.bonappetit.com/recipe/kielbasa-with-onions-and-poblanos

Kielbasa with Onions & Poblanos, from The Bon Appetit Test Kitchen

Servings: 4–6

Ingredients
1 large onion, cut into 1/2-inch slices
2 poblano chiles or green bell peppers, seeded, cut into 1/2-inch strips
2 tablespoons extra-virgin olive oil
Kosher salt, freshly ground pepper
1 1/2 pounds kielbasa sausages, cut on a diagonal into 4-inch pieces, halved lengthwise
Mustard, sauerkraut, and crusty bread

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.outernetweb.com/recipes/grandma/poultry/chickenliverkebabs.html

Chicken Liver Kebabs – Szaszlyk z Kurzych Watrobek, from Grandma’s Old World Polish Recipes

20 chicken livers
2 cups milk
Sliced bacon, enough for 20 1-inch squares
Sliced small onions, enough for 20 thin slices

Spice Mix:

1 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon garlic powder or garlic salt (optional, though wouldn’t be for me)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.polishmeals.com/2013/07/213/

Coleslaw – Surówka z Białej Kapusty, from PolishMeals.Com

-1 lb white Cabbage (half medium one)
-Carrot
-Onion
-Garlic clove
-1 tbsp Olive
-1 tsp Dijon Mustard
-2 tbsp Mayo
-2 tbsp Sour Cream (or natural Yogurt)
-1 tbsp Lemon Juice
-Salt & Pepper

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

http://www.polskafoods.com/content/cucumber-salad-recipe-mizeria

Cucumber Salad – Mizeria, from PolskaFoods.Com

3 medium cucumbers, pealed and sliced
1/2 teaspoon salt
1 chopped red onion
Juice of 1 lemon
1/2 cup sour cream (or Greek Yogurt)
1 tbsp chopped fresh dill
LOTS of freshly ground black pepper
(sure, you can add sugar, but try using an authentic Polish recipe with no sugar, its healthier too!)

Pork Heart and Liver Results

So, I made the liver recipe and the first heart recipe (from Mark’s Daily Apple) from this post.  The results?  Well, the liver was tasty.  I used our deep fat fryer and have TONS!  I had no idea they were so large!  If it hadn’t been frozen already, I would have just used part of the liver and frozen the rest.  The sauce, on the other hand, was too … soy sauce-y.  I think it would have been better with tomato paste instead of ketchup (or something … it’s almost like the sauce needed to be sweeter to counteract the mineral taste of the liver).

Now for the heart.  I loved the texture.  I did it just like the recipe said and the flavor was just “blah”.  BUT mixed with the sauce from the liver and it was brilliant!  🙂  I keep making my mom be my guinea pig.  She gets to try them today, which I expect her to just spit out.  lol  That’s pretty much par for the course with her.  She didn’t even like those almond cookies I made!  I swear, she has no imagination.

Pork Heart and Liver

Aside from chicken heart and liver, plus the occasional (as in three times in my life) beef liver I have never dealt extensively with these organ meats.  Well, I just found out yesterday that I am being gifted a fresh pig heart and liver (from someone I actually know)!  Someone purchased (and slaughtered) a pig from them but didn’t want the heart and liver and I get them!  I’m so excited!

So, this morning I’ve been scouring the internet for recipes and have narrowed it down to two for the heart and one for the liver.  I wish I could recreate the recipe for liver I had in Belgium but it was homemade and the chef (my friend’s cousin) didn’t speak English.  That was the first time I had liver that tasted just like “meat” … not grainy, mushy liver.

So, here’s the one for liver:

https://www.youtube.com/watch?v=HIzYBw61lZE

Hot Pork Liver, Sichuan Style

200 g pork liver, cut in thin slices
soy sauce for marinade
corn starch for coating

1 onion, cut in thin slices
2 tbsp red pepper, sliced
2 tsp chilli, sliced
1 cm ginger, sliced
2 cloves garlic, sliced

oil for frying

Sauce:
3 tbsp water
1 tbsp soy sauce
1 tbps ketchup
1 tsp salt
1 tsp corn starch

1 tsp szechuan pepper, or crushed black pepper corn

And these are the two pork heart recipes I’ve found:

http://www.marksdailyapple.com/slow-cooked-heart-on-fire-with-creamed-kale/#axzz2xdUdynO6

1-2 hearts
2 chopped carrots
3 chopped celery hearts
1 chopped onion
2-3 (depending of size) chopped garlic cloves
3 chopped jalapenos (de-seeded to tame the spiciness)
3/4 cup coconut flakes
1 teaspoon cayenne powder
1 teaspoon chilli powder
1 teaspoon red pepper
1 teaspoon smoked paprika
1/2 teaspoon allspice
1/2 teaspoon cloves
2 teaspoons cilantro flakes (or 1-2 tablespoons finely chopped fresh cilantro)
1 large bunch of kale, sliced
1/2 can of coconut milk

And this one: http://www.tastingportugal.com/stewed-pigs-heart/

1 Pig’s heart
1 large onion
1 large tomato
2 garlic cloves
2 bay leaves
5 Tbsp of Olive Oil
5 Tbsp of water or white wine
Salt
Pepper

I’m not sure which one I’ll do for the heart (probably the second, since it is simpler) but I’ll let you know. Do you have a favorite recipe for these organ meats?

Ardennes Pate

I love pate (it’s my favorite way to eat liver). This recipe, while it takes a while, sounds fantastic and well worth the wait! I would end up leaving out the brandy, since I don’t have any.

http://www.instructables.com/id/Homemade-Ardennes-pate/

equal amounts of pork fillet, pork liver and pork fat (belly fat) in this case 250 grams of each
an egg
100 ml of cream
4 tbsp of brandy
2 tsp of peppercorns
2 shallots
2 cloves of garlic
2 cloves
2 tsp of thyme
pepper and salt
40 grams of butter
150 grams of cooked ham