Hearty Hash Recipe
Ingredients
| Corn | 1 Cup (16 tbs), dried | |
| Water | 1 Cup (16 tbs) | |
| 1 calf heart (approximately 1 lb.) | ||
| Wheat germ | 1 Tablespoon | |
| Rye flour | 1 Tablespoon | |
| Oil | 2 Tablespoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Basil | 1/2 Teaspoon | |
| Thyme | 1/2 Teaspoon | |
| Parsley | 3 Tablespoon, chopped | |
| Black pepper | 1/8 Teaspoon | |
| Salt | 1/2 Teaspoon | |
Directions
Grind dried corn as fine as possible in food mill or electirc blender.
Add water and set aside to soak for approximately 30 minutes.
Meanwhile, trim off fat and any arteries from the heart and cut into 1/2-inch cubes.
Dust with wheat germ and flour.
Saute in oil (turning to brown all sides) for approximately 5 minutes.
Add onion and continue to saute until tender.
Then add soaked corn (with water) and herbs and seasonings.
Saute 5 minutes longer and serve.
Add water and set aside to soak for approximately 30 minutes.
Meanwhile, trim off fat and any arteries from the heart and cut into 1/2-inch cubes.
Dust with wheat germ and flour.
Saute in oil (turning to brown all sides) for approximately 5 minutes.
Add onion and continue to saute until tender.
Then add soaked corn (with water) and herbs and seasonings.
Saute 5 minutes longer and serve.
Chef
