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A Meal to Die For: Roasted “Heart of My Enemies”

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Roasted “Heart of My Enemies”

by Tye Lombardi

Let’s talk about an offal subject…specifically hearts.

You mortals, with your strange idea of what’s edible and what’s — not.

Remember the days of old when consuming the heart of your enemies wasn’t just considered good form, but was also a way to absorb their power and courage?

No?

*Sigh*

Regardless of how you wage your campaigns of war, revenge, and/or world dominance, eating heart (or other organ meats, often referred to as ‘offal’) is an easy way to get a piece of highly nutritious and unique meat into your diet…and let’s be honest, it just looks wickedly cool on the plate.

Now, quickly, before we dive into this recipe, let’s talk about the nutrition behind eating heart, because, denizen of hell or otherwise, we’re all looking for ways to improve our health, and eating lean meat like this is a great way to start.

First off, because the heart is a muscle, it’s naturally lean and high in protein. It’s also loaded with fancy sounding words like thiamin, folate, selenium, phosphorus, zinc, CoQ10 and a handful of the B vitamins.

Part of the reason people have an aversion to eating heart comes from the fact that it’s easy to ruin. An overcooked heart is tough, rubbery, and bland. A perfectly cooked heart should be a deep medium rare.

Of course, if you really want to go old school, still warm and straight from the chest of your conquered foe is still the way I prefer.

For those who prefer a more — civilized approach, you will need:

  • 1 heart (beef, lamb, goat, pork, longpig)
  • 1 bowl cold fresh clean water

We’ll start with the prep of the heart first, as that takes a bit of work.

The first thing you want to do is soak your heart in cold water. Gently massage it while it’s under the water to help not only relax the muscles, but to break up and loosen any blood clots that might be caught up in the valves. Theoretically your butcher should have already trimmed and cleaned your heart, but it’s always a good idea to do this step, just in case.

1

Take your heart out of the water and pat it dry. Using a sharp knife, you want to gently slice down one side so it opens up and lays flat.

2

You might notice when you open it up that there are a number of “threads” connected to the heart. Trim these off. I personally share these with my favorite hell hounds as they enjoy a good treat every now and again. Trim away any vessels or arteries that are also still hanging around. Again, if you’re getting your heart from a butcher, this should have already been done, but it never hurts to check.

heartstrings

Now that your heart is trimmed, it’s time to marinade it.

For the marinade, you will need:

  • 1/2 Cup red wine (Or balsamic vinegar – dealer’s choice)
  • 1/2 Cup olive oil
  • Sprig fresh Rosemary
  • 1/4 Teaspoon thyme

Mix these ingredients together and then, in a shallow dish, fully submerge your heart and cover with a piece of food grade plastic wrap, pressing it down onto the meat, fully sealing it in. Chill your heart in the refrigerator. Because I like to keep the deep red of the heart intact, I prefer to use red wine in my recipe. If you’re looking for a more tender heart, the Balsalmic vinegar is a superior tenderizer and also lends a deep rich taste to the meat. Whichever you choose, make sure to marinate your heart for at least an hour in your liquid. Overnight is the best.

When you’re ready to stuff your heart, you will need the following ingredients:

  • Your marinated heart
  • 3 Slices of bacon, cooked (save the grease)
  • 1/2 Cup mushrooms, diced
  • 1 Tablespoon garlic, diced
  • 1 Cup spinach, fresh
  • 1/4 Cup red onions, diced
  • 1 Teaspoon coarse salt
  • 1/2 Teaspoon pepper


In a large skillet over medium heat, cook your bacon until crispy. Remove your bacon but keep half the fat in your frying pan. Set aside the other half. You will need it for searing your heart.

Add in your diced onions, mushrooms, salt and pepper and cook until the mushrooms are soft and your onions are translucent.

Add in your spinach, garlic, and crumble in your bacon and continue to cook until the spinach is fully wilted and all the liquid at the bottom of your pan has evaporated. The last thing you want is a stuffed and soggy heart.

Remove your stuffing from the heat and allow to cool.

While your stuffing is cooling, it’s time to prep your heart for stuffing.

Turn your oven on to 275F/135C and allow it to preheat.

You will need:

  • Hand full of toothpicks
  • Butcher’s twine

Because we will be first searing and then roasting our heart over high heat, I always start out by first soaking my toothpicks and butcher’s twine in a bit of water (at least 10 minutes for the toothpicks).

Once they’re good and wet it’s time to start reassembling your heart.

You want to pierce both sides of the slit you cut into your heart when you cleaned it with your toothpicks. Then, using your butcher’s twine, you want to wrap around the toothpicks to ensure the sides stay pulled together, creating a pocket that’s open at the top.

Stuff in your stuffing, making sure to fill your heart well, but don’t pack it too tightly. You want to be able to seal the top over the stuffing , creating the illusion of a full and complete heart.

Once your heart is stuffed, use the rest of your toothpicks and twine to seal up the top of your heart. You should be left with a heart that looks like this:

Take the last portion of your saved bacon fat and melt it in a frying pan set over high heat. Sear your heart for 2 to 3 minutes each side in the melted fat, giving it a deep rich crust.

Once your heart is fully seared, transfer it to an oven safe roasting pan and cook it uncovered in your oven for 15-20 minutes per pound. Keep in mind, the more ‘done’ your heart is, the closer it comes to ‘tough.’ Err on the side of caution.

Personally I pulled mine at the 15 minute mark and it was PERFECT!

Remove your cooked heart from the oven, and cover loosely with a tent of tin foil. Allow it to rest for about 10 minutes before serving.

Before plating, pull your toothpicks and butcher’s twine, and serve your warm, savory stuffed heart.

Here I plated it up over a bed of black forbidden rice and rosemary Balsalmic roasted baby potatoes with a side of fresh, crusty “Black Like My Soul” bread.

Slice that heart open, dig into your stuffing, and enjoy your first bites of truly awesome offal…no awful included.

Mmmm…disgustingly — delicious!

Because this recipe is a little labor intensive, this is a great special occasion meal. Serve it for your favorite fall holiday, or if you’re truly brave…save it for Valentine’s day and show that special someone how much they mean to you.

And as they say in Hell…

Bone appetite!

Want even more disgustingly delicious recipes, props and general dark musings?

Follow me at:
www.necronomiconblog.wordpress.com
and on Twitter:
@Tye_Rannosaurus

Editorials

‘Amityville Karen’ Is a Weak Update on ‘Serial Mom’ [Amityville IP]

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Amityville Karen horror

Twice a month Joe Lipsett will dissect a new Amityville Horror film to explore how the “franchise” has evolved in increasingly ludicrous directions. This is “The Amityville IP.”

A bizarre recurring issue with the Amityville “franchise” is that the films tend to be needlessly complicated. Back in the day, the first sequels moved away from the original film’s religious-themed haunted house storyline in favor of streamlined, easily digestible concepts such as “haunted lamp” or “haunted mirror.”

As the budgets plummeted and indie filmmakers capitalized on the brand’s notoriety, it seems the wrong lessons were learned. Runtimes have ballooned past the 90-minute mark and the narratives are often saggy and unfocused.

Both issues are clearly on display in Amityville Karen (2022), a film that starts off rough, but promising, and ends with a confused whimper.

The promise is embodied by the tinge of self-awareness in Julie Anne Prescott (The Amityville Harvest)’s screenplay, namely the nods to John Waters’ classic 1994 satire, Serial Mom. In that film, Beverly Sutphin (an iconic Kathleen Turner) is a bored, white suburban woman who punished individuals who didn’t adhere to her rigid definition of social norms. What is “Karen” but a contemporary equivalent?

In director/actor Shawn C. Phillips’ film, Karen (Lauren Francesca) is perpetually outraged. In her introductory scenes, she makes derogatory comments about immigrants, calls a female neighbor a whore, and nearly runs over a family blocking her driveway. She’s a broad, albeit familiar persona; in many ways, she’s less of a character than a caricature (the living embodiment of the name/meme).

These early scenes also establish a fairly straightforward plot. Karen is a code enforcement officer with plans to shut down a local winery she has deemed disgusting. They’re preparing for a big wine tasting event, which Karen plans to ruin, but when she steals a bottle of cursed Amityville wine, it activates her murderous rage and goes on a killing spree.

Simple enough, right?

Unfortunately, Amityville Karen spins out of control almost immediately. At nearly every opportunity, Prescott’s screenplay eschews narrative cohesion and simplicity in favour of overly complicated developments and extraneous characters.

Take, for example, the wine tasting event. The film spends an entire day at the winery: first during the day as a band plays, then at a beer tasting (???) that night. Neither of these events are the much touted wine-tasting, however; that is actually a private party happening later at server Troy (James Duval)’s house.

Weirdly though, following Troy’s death, the party’s location is inexplicably moved to Karen’s house for the climax of the film, but the whole event plays like an afterthought and features a litany of characters we have never met before.

This is a recurring issue throughout Amityville Karen, which frequently introduces random characters for a scene or two. Karen is typically absent from these scenes, which makes them feel superfluous and unimportant. When the actress is on screen, the film has an anchor and a narrative drive. The scenes without her, on the other hand, feel bloated and directionless (blame editor Will Collazo Jr., who allows these moments to play out interminably).

Compounding the issue is that the majority of the actors are non-professionals and these scenes play like poorly performed improv. The result is long, dull stretches that features bad actors talking over each other, repeating the same dialogue, and generally doing nothing to advance the narrative or develop the characters.

While Karen is one-note and histrionic throughout the film, at least there’s a game willingness to Francesca’s performance. It feels appropriately campy, though as the film progresses, it becomes less and less clear if Amityville Karen is actually in on the joke.

Like Amityville Cop before it, there are legit moments of self-awareness (the Serial Mom references), but it’s never certain how much of this is intentional. Take, for example, Karen’s glaringly obvious wig: it unconvincingly fails to conceal Francesca’s dark hair in the back, but is that on purpose or is it a technical error?

Ultimately there’s very little to recommend about Amityville Karen. Despite the game performance by its lead and the gentle homages to Serial Mom’s prank call and white shoes after Labor Day jokes, the never-ending improv scenes by non-professional actors, the bloated screenplay, and the jittery direction by Phillips doom the production.

Clocking in at an insufferable 100 minutes, Amityville Karen ranks among the worst of the “franchise,” coming in just above Phillips’ other entry, Amityville Hex.

Amityville Karen

The Amityville IP Awards go to…

  • Favorite Subplot: In the afternoon event, there’s a self-proclaimed “hot boy summer” band consisting of burly, bare-chested men who play instruments that don’t make sound (for real, there’s no audio of their music). There’s also a scheming manager who is skimming money off the top, but that’s not as funny.
  • Least Favorite Subplot: For reasons that don’t make any sense, the winery is also hosting a beer tasting which means there are multiple scenes of bartender Alex (Phillips) hoping to bring in women, mistakenly conflating a pint of beer with a “flight,” and goading never before seen characters to chug. One of them describes the beer as such: “It looks like a vampire menstruating in a cup” (it’s a gold-colored IPA for the record, so…no).
  • Amityville Connection: The rationale for Karen’s killing spree is attributed to Amityville wine, whose crop was planted on cursed land. This is explained by vino groupie Annie (Jennifer Nangle) to band groupie Bianca (Lilith Stabs). It’s a lot of nonsense, but it is kind of fun when Annie claims to “taste the damnation in every sip.”
  • Neverending Story: The film ends with an exhaustive FIVE MINUTE montage of Phillips’ friends posing as reporters in front of terrible green screen discussing the “killer Karen” story. My kingdom for Amityville’s regular reporter Peter Sommers (John R. Walker) to return!
  • Best Line 1: Winery owner Dallas (Derek K. Long), describing Karen: “She’s like a walking constipation with a hemorrhoid”
  • Best Line 2: Karen, when a half-naked, bleeding woman emerges from her closet: “Is this a dream? This dream is offensive! Stop being naked!”
  • Best Line 3: Troy, upset that Karen may cancel the wine tasting at his house: “I sanded that deck for days. You don’t just sand a deck for days and then let someone shit on it!”
  • Worst Death: Karen kills a Pool Boy (Dustin Clingan) after pushing his head under water for literally 1 second, then screeches “This is for putting leaves on my plants!”
  • Least Clear Death(s): The bodies of a phone salesman and a barista are seen in Karen’s closet and bathroom, though how she killed them are completely unclear
  • Best Death: Troy is stabbed in the back of the neck with a bottle opener, which Karen proceeds to crank
  • Wannabe Lynch: After drinking the wine, Karen is confronted in her home by Barnaby (Carl Solomon) who makes her sign a crude, hand drawn blood contract and informs her that her belly is “pregnant from the juices of his grapes.” Phillips films Barnaby like a cross between the unhoused man in Mulholland Drive and the Mystery Man in Lost Highway. It’s interesting, even if the character makes absolutely no sense.
  • Single Image Summary: At one point, a random man emerges from the shower in a towel and excitedly poops himself. This sequence perfectly encapsulates the experience of watching Amityville Karen.
  • Pray for Joe: Many of these folks will be back in Amityville Shark House and Amityville Webcam, so we’re not out of the woods yet…

Next time: let’s hope Christmas comes early with 2022’s Amityville Christmas Vacation. It was the winner of Fangoria’s Best Amityville award, after all!

Amityville Karen movie

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