Thunder and lightning—very, very frightening

Kat Kinsman
October 04, 2018

Sometimes you're just hanging out with your Instant Pot, scheming about how you are going to start a food truck if you ever happen to be allowed to go outside again, and suddenly Andrew Zimmern—your personal hero and the host of Food Network's Big Food Truck Tip—pops by to critique your idea for heart skewers and do some dancing. Very regular! The recipe is a play on James Beard's chicken hearts recipe from a 1956 issue of House & Garden, and I made it many, many times in my life before I came to live with Instant Pot. We learn to adapt to our circumstances, so the recipe has changed to incorporate chicken, pork, and beef hearts, and deploy both Instant Pot and a blowtorch. This was the best day of my life.

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Flaming Heart Skewers

Ingredients

½ cup dark soy sauce
½ cup sherry vinegar
½ cup sugar
2 cloves garlic, crushed
1 teaspoon ground ginger (or fresh to taste)
1 teaspoon ground black pepper
1 pound chicken hearts
1 pig heart
½ pound cleaned beef aorta

Directions

Mix together soy sauce, sherry vinegar, sugar, garlic, ginger, and pepper in a large bowl until the sugar is thoroughly dissolved and set aside.

Split and trim pig heart into bite-sized pieces, cut beef aorta into bite-sized pieces. Place all the hearts into the soy mixture and marinate in the refrigerator for at least an hour—longer is fine.

Place the hearts and marinade into the Instant Pot, seal, and cook at high pressure for 20 minutes. Use the time to dance. Perform a manual release of the Instant Pot and strain the hearts onto a flameproof surface.

Using a blowtorch, sear the heart pieces until they lightly crackle, turning if needed, and thread onto skewers. Yes, you could cook them under a broiler or on a grill, but then you wouldn't get to use a blowtorch. Invite Andrew Zimmern over to sample.

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