A matter of the heart... the cow's heart

by Magaly Chin

Anticucho is a very popular and cheap dish in Peru. It’s highly sought after in most local restaurants and can also be found in street carts or street food stalls. It originated in the colonial time and since then stayed a key part of Peruvians’ everyday life. This dish is made of beef heart marinated in vinegar and spices like cumin, chili pepper and garlic. Then the meat is skewed and grilled. Anticuchos made of chicken heart are very common too.

Usually in my family we have them when there’s any celebration, like birthdays, and we always enjoy setting up the grill on the backyard and waiting until the smoke rises carrying the mouth-watering smell. I specially enjoy it with boiled potato, corn and creole sauce (a mix of sliced onions with lemon juice, cilantro and chili), which are the common sides for this dish.

References:

http://revistavelaverde.pe/wp-content/uploads/2016/03/anticucho-3.jpg

http://hibult-static.websplanetdemo.com/var/m_2/20/20a/20440/329396-anticuchos.jpg

Cow got your tongue?

by Aiken Parker

Gyūtan, or "cow tongue" (That's right, "cow tongue") is the first dish I'm covering that I've actually had the pleasure of trying. Understandably those of whom I was eating it with found it quite off-putting; I rather, enjoyed the chewy texture and strong beefy taste.

This delicacy originated in Japan and more specifically within the city of Sendai. I had it served on a skewer but having it atop a bowl of rice is also common. In 2003, gyūtan restaurants faced a devastating crisis as beef imports from the U.S (90% reliant) were temporarily banned as a result of a mad cow disease outbreak.

References:

https://battera.co/wordpress/wp-content/uploads/2014/11/m25_00-min.jpg

http://resep-makanan.com/wp-content/uploads/2016/01/resep-gyu-tan-don.jpg

Czech Mate

by Aiken Parker

This beef sirloin in cream sauce (Svíčková na Smetaně) is one of the most popular Czech dishes, and for good reason. The sirloin is commonly prepared with the carrots, celeriac, onion and parsley however some may argue that the meat should be roasted separately to preserve its flavor. The spices like black pepper, allspice, bay leaf and thyme are also a must for retaining authenticity.

It almost looks like a dessert in appearance especially with the creamy sauce covering the entire surface of the plate and the sides of bread dumplings, cranberries and lemon slices. Yet another European dish I'll be adding to my bucket list of international cuisine.

References:

http://lovrana.cz/wp-content/uploads/2015/07/Sv%C3%AD%C4%8Dkov%C3%A1-om%C3%A1%C4%8Dka.jpg

http://www.czechspecials.cz/getattachment/76f8091b-92c2-4f49-b9bc-877dd3e91dfb/Svickova-na-smetane.aspx/?%20align=