Deviled Hearts Recipes

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DEVILED EGG SPREAD TOASTS WITH CHICKEN HEARTS



Deviled Egg Spread Toasts With Chicken Hearts image

Doubling down on proteins speaks to a hallmark of Soul cuisine-utilizing the entire animal. Chicken hearts provide an earthiness to the dish.

Provided by Todd Richards

Categories     Egg     Chicken     Lunch     Appetizer     snack     Condiment/Spread     Peanut Free     Soy Free     Tree Nut Free     Onion     Garlic     Stock     Rosemary     Radish     Jalapeño

Yield 4 servings

Number Of Ingredients 17

3 tablespoons blended olive oil
1 pound chicken hearts
½ cup Seasoned Flour
1 small white onion, thinly sliced (about 1 ½ cups)
2 garlic cloves, minced
4 cups (32 ounces) chicken stock
1 cup (8 ounces) dry white wine
4 bay leaves
1 rosemary sprig
Pinch of red pepper flakes
1 ounce (2 tablespoons) salted butter, softened
4 (1 ½-ounce) sourdough bread slices, toasted
¾ cup Deviled Egg Spread, plus chopped egg whites
¼ cup thinly sliced radish (from 2 radishes)
16 thin jalapeño chile slices (from 1 small jalapeño)
¼ teaspoon freshly ground black pepper
Pinch of gray sea salt

Steps:

  • Heat the oil in a deep skillet over medium-high.
  • Dredge the chicken hearts in the Seasoned Flour, and shake off excess. Brown the chicken hearts in the hot oil on all sides, about 10 minutes.
  • Remove the hearts from the skillet, and set aside. Add the onion to the skillet, and cook until browned and softened, about 4 to 5 minutes. Add the garlic, and cook 30 seconds. Return the hearts to the skillet.
  • Add the chicken stock and next 4 ingredients to the skillet; bring to a simmer. Cover, reduce heat to medium-low, and simmer until the hearts are tender, about 30 minutes.
  • Remove and discard the bay leaves and rosemary sprig. Let stand for 15 minutes. Remove the hearts from the skillet, and finely chop. Discard the braising liquid.
  • Spread ½ tablespoon butter onto 1 side of each toasted bread slice. Cook, buttered sides down, in a skillet over medium until toasted, about 2 minutes. Cut each slice in half diagonally. Spread 1 ½ tablespoons of the Deviled Egg Spread onto each toasted bread slice.
  • Spoon chicken hearts evenly onto each toast piece. Top with the chopped egg whites, radishes, and jalapeño slices. Sprinkle with the black pepper and gray sea salt.
  • Serve with: Grits, tomato, or rice dishes; green salads, soups.

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