Grilled Chicken Hearts

Ah hah!  A perfect storm activity (note: not a Perfect Storm activity), as long as we still have power.

I have a LOT to post, and it's building up.  I apologize for what's about to become a Smitten Kitchen lovefest.  Her recipes always pull at my... stomach.. strings.  Some of her stuff is now in our weekly rotation, and I've been trying other recipes while I'm housesitting and have lots of opportunity to eat carbs and use this huge gorgeous kitchen.  Yay :)

...Back with a Papa drink.

Okay.  This one is not from SK, nor is it really a recipe.  I don't even know why I'm posting it, aside from it's kind of badass.

So, whenever I make the famed vegan-tempting chicken, I marinate the giblets and cook them up for Alex.  He cancelled his plans to be here with me through the storm, and somehow this happened:

 

If ever there were proof of my love, this is it.  (Except for grilled snake hearts, that would REALLY be it.)  If you knew me before I met Alex (and I'm pretty sure you all did), you know guts really squick me out.  When Mom cooked giblets for the cats, I would avoid BREATHING THE AIR in the kitchen, and would then question the purity of that pan for the rest of its life.  Ridiculous.  Now I can smell them, prepare them, and even touch them, although I'm still working up to eating them.  Still, progress!

So I post this, not because I have any idea what they taste like, but because they come recommended by the household chicken heart connoisseur.

Marinate in equal parts soy sauce and sherry, throw in garlic, ginger, a glug of olive oil, and something hot, if you like.  Grill.

Mmm....hearty.