Fire It Up - Andrew Schloss [50]
For the beef heart: Cut the cleaned beef heart into 1½- to 2-inch squares and set aside. In a 1-gallon zipper-lock plastic bag, combine the oil, vinegar, lemon juice, garlic, aji amarillo, ground annatto, cumin, salt, pepper, and turmeric. Stir to combine. Pour ¼ cup of the marinade into a small bowl and stir in the parsley. Cover and set aside. Add the beef heart to the marinade in the bag. Press out the air, seal, and refrigerate for 3 hours.
For the sauce: Light a grill for direct medium-high heat, about 425°F. Brush the grill grate and coat with oil. Grill the yellow pepper directly over the heat until blacked all over, 4 to 6 minutes per side. Transfer to a paper bag or small bowl. Seal the bag or cover the bowl and let rest for 15 to 20 minutes. Meanwhile, grill the scallion and garlic directly over the heat until charred in spots, 4 to 6 minutes. Peel the garlic, and then transfer it and the scallion to a food processor. When the pepper is cool enough to handle, pull out the stem and core with the seeds. Tear the pepper in half lengthwise and gently scrape off any lingering seeds or ribs. Peel and discard the skin with your fingers or the edge of a paring knife. Transfer the roasted pepper to the food processor along with the vinegar, lemon juice, olive oil, cumin, ground aji amarillo, turmeric, sugar, salt, and pepper. Process until relatively smooth.
If you are grilling with bamboo skewers, soak them in water for at least 30 minutes. Remove the beef heart from the marinade and thread on the skewers. Grill directly over the heat until nicely grill-marked, about 3 to 4 minutes per side, brushing almost constantly with the reserved ¼ cup marinade. Remove to plates and serve with the yellow pepper sauce.
MARROW BONES/VARIETY MEAT
Bourbon-Braised Marrow Bones with Parsley Salad
MAKES 4 SERVINGS
Here’s our take on the roasted marrow bones that Fergus Henderson popularized at St. John restaurant in London. We grill-braise the bones in foil with a couple of shots of bourbon for sweet, caramel-y flavor. The parsley salad adds bright saltiness, and nutty aromas of walnut oil commingle with the bourbon and bones. Scooping the softened marrow onto toast makes a snack of ritualistic satisfaction. If you absolutely love marrow, be sure to also try the Grilled Veal Sweetbreads with Grilled Marrow on Toast.
INGREDIENTS:
Marrow Bones:
¼ cup walnut oil
¼ cup bourbon
2 teaspoons chopped fresh rosemary
2 garlic cloves, minced
¼ teaspoon coarse sea salt
⅛ teaspoon ground black pepper
8 center-cut beef marrow bones, each about 3 inches
4 slices from a large round loaf of crusty bread, each about ¼ to ½ inch thick
2 tablespoons extra-virgin olive oil
Parsley Salad:
1 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1 tablespoon minced shallot
1 tablespoon drained capers, chopped if large
2 tablespoons plump, buttery, oil-cured black olives, pitted and finely chopped
2 canned anchovy fillets, chopped
¼ cup walnut oil
Juice of ½ lemon
Pinch of coarse sea salt
Pinch of ground black pepper
DIRECTIONS:
For the marrow bones: Combine the walnut oil, bourbon, rosemary, garlic, salt, and pepper in a large bowl. Add the bones and toss to coat. Cover with plastic and refrigerate for 6 to 8 hours.
Remove the marinating bones from the refrigerator and let stand at room temperature for 30 minutes.
Light a grill for indirect medium-high heat, about 375°F. Wrap the bones in heavy-duty foil, about 2 bones per bundle, topping each with some marinade. Put the foil bundles on the grill away from the heat, cover, and cook until the marrow is warm, about 20 minutes. Open the foil bundles and keep warm.
Cut the bread slices in half crosswise on a diagonal, then brush with the olive oil. Grill the bread directly over the heat until lightly toasted, 1 to 2 minutes per side.
For the parsley salad: Toss the parsley, shallot, capers, olives, and anchovies in a medium bowl. Just before serving, drizzle with the oil and lemon juice, sprinkle with a little salt and pepper, and toss.
To serve,