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

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.

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.

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
‘Bloodstone: Subspecies II’ Revisited: A Bigger, Bolder Follow-Up to Full Moon’s Vampire Cult Classic
Horror sequels are a peculiar thing. In most cases, follow-ups to scary movies tend to retread the same formula with different victims and more over-the-top scares. This is because audiences tend to be more interested in the antagonists of these pictures than anything else, with even main characters becoming disposable when the time comes to produce a sequel.
That’s why some of the most memorable horror sequels are the ones that actually manage to hold onto interesting survivors from previous films while also pushing the story forward instead of having the same thing happen again to a different group of people. From Scream 2 to Dream Warriors (and arguably even The Exorcist III: Legion), there are quite a few of these innovative sequels to go around.
However, if there’s one franchise that deserves more attention when discussing bigger and better continuations that make the most of episodic filmmaking, it has to be Ted Nicolaou’s Subspecies.
The Full Moon classic spawned an indie horror icon, but bizarre sequel Bloodstone: Subspecies II is even more beloved than its predecessor.
Building a Bigger Vampire Saga

While the film itself takes place almost immediately after the events of the first movie, Bloodstone only entered production a couple of years after the release of the original as both Charles Band and Nicolaou weighed the pros and cons of returning to Romania to continue the series. In an effort to maximize efficiency, the team decided to invest in a trilogy where parts II and III, now fully written by Nicolaou, would be filmed simultaneously over the course of a single grueling shoot.
Much like the first Subspecies, Bloodstone’s low budget meant that the filmmakers once again had to cut corners and re-use as many of their resources as possible. Thankfully, the process was much easier this time around as Nicolaou, with the help of Romanian cinematographer Vlad Paunescu and his wife Oana, became more acquainted with local customs and made new friends. Shooting abroad still came with its own unique set of challenges due to a lack of translators and the occasional safety concerns, but the crew managed to make things work by filming things guerrilla-style and setting up shop in abandoned caves and real medieval ruins.
The director’s newfound contacts, coupled with the relative success of the first movie, meant that he was basically given free rein over an assortment of shooting locations usually considered off-limits for indie horror. That’s why Bloodstone features insanely ambitious lighting and effects work even during scenes shot in the middle of a bustling Bucharest. The filmmakers went so far as to project Radu’s Nosferatu-like shadows over local monuments as if he were a Romanian boogeyman, an idea that was actually encouraged by local cinephiles.
In fact, many of the more elaborate scenes here had originally been planned for the first movie before being discarded due to the lack of available resources. It was only with the support of Romanian fans and filmmakers that Bloodstone was able to give Radu a chance to be even more menacing the second time around.
Michelle’s Transformation Takes Center Stage

However, when it came to the American part of the crew, not everyone was able or willing to return for another round of Romanian adventuring. That’s why Radu’s human-loving half-brother Stefan (Michael Watson) is unceremoniously killed off at the beginning of the film while the role of Michelle had to be recast. Denice Duff took over for Laura Mae Tate, with the character now being joined by her sister, Rebecca, played by Melanie Shatner (yes, that Shatner).
In the finished film, we follow Michelle as she awakens to her new life as a vampire and discovers that Radu has murdered her lover. Struggling with grief and her newfound bloodlust, Michelle contacts her sister overseas, with Rebecca soon travelling to Romania on an ill-advised rescue mission. Meanwhile, Radu (Anders Hove) reaches out to his undead Mummy (Pamela Gordon, underneath heavy layers of impressive makeup effects) and promises to deliver her the coveted Bloodstone artifact while also making Michelle his eternal consort.
Revisiting the movie, I was impressed with how introspective this story is when compared to the original. The sequel assumes that you’re already familiar with the previously established characters, so the story wastes no time in exploring the immediate aftermath of the previous film’s events. From Michelle’s reluctant transformation into a creature of the night to Radu’s obvious mommy issues, Nicolaou is way more interested in pushing these characters into new and uncharted territory rather than recycling existing plot points.
Practical Effects and Gothic Atmosphere Still Impress

Yet, much like the first film, it’s Romania itself that makes the movie worth watching. The ruins of Castle Vladislav are even more majestic now, and visiting the moody streets of Bucharest with its surprisingly punk-rock nightlife made for a nice change of pace when compared to the original film’s quiet village setting. Once again, the abundance of interesting locations makes the movie feel much more expensive than it really is, with the filmmakers surrounding our characters with a living, breathing environment that would be impossible to recreate in a studio.
The increased freedom also allowed Nicolaou to flex his filmmaking muscles and tackle more ambitious blocking/composition in the sequel. The low budget and tropey script mean that the visuals don’t always work, but it’s consistently clear that this neo-expressionist style could only come from a passionate team attempting to pay homage to the shadowy horror classics of yesteryear. If the retro atmosphere isn’t enough for you, there’s enough practical gore here to satisfy even the most demanding of horror hounds!
Radu himself is also far more interesting now that Hove is more comfortable working alongside an international crew, with the actor having gone on record explaining that, while he spent more time drinking vodka than working while shooting the first movie, the sequel was a much more creatively satisfying experience for everyone involved. The character’s relationship with his abusive Mummy is also a highlight of the expanded mythology, especially since the practical effects that bring her to life are just as freaky now as they were back in ’93.
My only real gripe with the horror elements of the picture comes from the glaring absence of the diminutive stop-motion minions from the first film, though I guess the surprisingly entertaining addition of Professor Popescu (Michael Denish) and his archeological antics mostly make up for that.
Bloodstone: Subspecies II is obviously the middle chapter of a trilogy, with the ending feeling a lot less definitive than its predecessor as several plot threads are left to dangle in the wind, but I appreciate how the flick explores new ground while remaining faithful to nearly all the ideas that made the original such a good time. While I don’t think it’s as big of an improvement over the first movie as some fans make it out to be, Bloodstone is definitely worth revisiting if you’re a fan of old-fashioned vampire yarns.
Tune in next time for the thrilling conclusion to this initial trilogy, Bloodlust: Subspecies III!

You must be logged in to post a comment.