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Beef Heart Lollipops - Prix Fixe @ FarmBurger in Atlanta

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  • Beef Heart Lollipops - Prix Fixe @ FarmBurger in Atlanta

    Okay...so it's really in Decatur. Close enough.

    Worth it just for the anticuchos! I can't make it but it would be a worthwhile outing for any Primal (just skip the bready bits) in or around Atlanta/Decatur

    our 2nd supper
    friday 10 december 9pm
    WINTER


    We are pleased to announce our very 2nd seasonal fB feast, with nary a burger in site.

    Gougères of pork pâté and housemade pickles, beef heart lollipops w/ chimichurri, pork sausage reubens with fB sauce

    Pickled beef tongue, brussel sprouts & our bacon
    Apple cider-braised hog shoulder, roasted pumpkin, persimmon apple chutney

    Whole bird: leg, wing, thigh, breast, liver, & heart, Grandma’s chicken gravy, apple butter & biscuits

    Grassfed strip loin, cracked black pepper & onion mignonette, oxtail stuffed peppers

    And dessert too....we just haven't decided yet.


    { $37 not including beverage, tax & grat }

    call for reservations
    until we fill up...


    404.378.5077
    { limited seating, so no dilly dallying }
    Last edited by cillakat; 11-29-2010, 05:02 PM.



    iherb referral code CIL457- $5 off first order


  • #2
    very jealous

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    • #3
      I love anticuchos! Will check calendar.
      Last edited by Adrianag; 11-30-2010, 05:07 AM.

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      • #4
        Yum! That would cost $75 here!

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        • #5
          I hate to report that they have filled all 49 slots. They have started a waiting list and there are 10 people on the list ahead of us :>(.

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          • #6
            They had something like that at a Brazilian resturant when I was stationed in Charleston. It was basically an all you can eat buffet, except the waiters would come aorund with meat and hand you the stick/slice the meat onto your plate. Was just about full when they came by w/ chicken hearts.

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            • #7
              Originally posted by Figlio di Moros View Post
              They had something like that at a Brazilian resturant when I was stationed in Charleston. It was basically an all you can eat buffet, except the waiters would come aorund with meat and hand you the stick/slice the meat onto your plate. Was just about full when they came by w/ chicken hearts.
              It sounds like Fogo de Chao...one of my "need to try" restaurants for a special occasion when I can splurge on the $50 for dinner or $30 lunch tab...

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              • #8
                Can't remember the name, but when they said "chicken heart" I knew I had to try it, full or not. I've tried to cook beef heart since then, but it always comes out tough.

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                • #9
                  On the bright side, anticuchos are easy to make
                  http://www.theprimalprepper.com - preparing for life's worst while living for the best

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                  • #10
                    Recipe?

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                    • #11
                      Anticuchos are marinated beef heart kabobs. I have not used this recipe but the Washington Post food writers usually do well:
                      http://projects.washingtonpost.com/r...heart-skewers/

                      Anticuchos (Beef Heart on Skewers)
                      The Washington Post, April 1, 2009
                      Cuisine: Central/South American
                      Course: Snack
                      Features: Grilling, Gluten-Free
                      Summary:

                      Peruvians love their seasoned and grilled snacks of beef heart, liver and chicken gizzards, often served at snack shops with 2-inch-wide wheels of corn on the cob or fried potatoes with a red chili sauce.

                      Serve these anticuchos with slices of grilled cooked sweet potato.

                      Beef heart is available at Asian and Latin markets and at some butcher shops, where it may be kept frozen. It's best to call ahead for availability, and ask the butcher to prep the meat for you. A very hot fire is essential to cook the heart properly.

                      MAKE AHEAD: The beef heart must be marinated for at least 4 hours and preferably overnight.

                      8 to 10 servings

                      Ingredients:

                      3 tablespoons corn oil
                      1 tablespoon ground achiote (annatto seed)
                      1/2 fresh or canned aji amarillo pepper, minced (1 to 2 tablespoons)
                      1/2 cup water
                      2 teaspoons salt
                      2 teaspoons ground cumin
                      2 teaspoons freshly ground black pepper
                      5 medium cloves garlic, minced
                      1 cup distilled white vinegar
                      6 pounds beef heart, cleaned and cut into 1 1/2-inch-by-2-inch rectangular pieces (see NOTE and headnote; may substitute chicken gizzards)
                      Directions:

                      Place the oil in a small heatproof container; microwave on HIGH for 10 to 20 seconds. Add the achiote, stirring to form a paste. Transfer to a large resealable plastic food storage bag.

                      Combine the aji amarillo and water in a mini food processor; pulse to form a pastelike puree. Add to the bag, along with the salt, cumin, pepper, garlic and vinegar; mix well.

                      Add the pieces of beef heart; seal the bag, pressing as much air out of it as possible. Massage the marinade into the meat. Refrigerate for at least 4 hours and preferably overnight.

                      When ready to cook, soak several 12-inch-long bamboo skewers in water for 30 minutes, or have ready metal skewers.

                      Prepare the grill for direct heat. If using a gas grill, preheat to high (650 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area. For a hot fire, you should be able to hold your hand about 6 inches above the coals for 1 or 2 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.

                      Push 4 or 5 pieces of seasoned meat close together, end to end, on each skewer, reserving the marinade. Grill for 3 to 4 minutes (for medium-rare), turning the skewers as needed and using the marinade to brush the meat.

                      Serve hot.

                      NOTE: To prep a thoroughly defrosted beef heart, cut it into quarters. Trim off and discard the interior veins and membranes, leaving a shell that is about 1/2-inch thick. Rinse well in cold water.

                      Recipe Source:

                      Adapted from "The Exotic Kitchens of Peru," by Copeland Marks (M. Evans and Co., 1999).

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                      • #12
                        More simply, you can just marinate in vinegar and spices, then grill.
                        http://www.theprimalprepper.com - preparing for life's worst while living for the best

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                        • #13
                          Originally posted by Adrianag View Post
                          I hate to report that they have filled all 49 slots. They have started a waiting list and there are 10 people on the list ahead of us :>(.
                          Nooooooo! We really should have an MDA FarmBurger meat-up.
                          "To shed all the illusory rights & hesitations of history demands the economy of some legendary Stone Age--shamans not priests, bards not lords, hunters not police, gatherers of paleolithic laziness, gentle as blood, going naked for a sign or painted as birds, poised on the wave of explicit presence, the clockless nowever." --Hakim Bey, TAZ

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                          • #14
                            Originally posted by tamo42 View Post
                            More simply, you can just marinate in vinegar and spices, then grill.
                            I like this recipe...

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                            • #15
                              Originally posted by Adrianag View Post
                              (see NOTE and headnote; may substitute chicken gizzards)
                              That is sweet. I completely coincidentally bought a package of chicken gizzards and hearts today on my way home.

                              Is it considered poor form to let out a quiet primal yelp and pretend a tiny Grok is spearing the hearts?
                              carl's cave

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