GATHER JOURNAL

Photograph by Marcus Nilsson Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis
    
WILD AT HEART (1990)

Fiery Hearts & Slaw

Mains from Issue 3 – Spring / Summer 2013 – Rough Cut

“The whole world’s wild at heart and weird on top,” says Lula. And in David Lynch’s twisted love story that follows her and Sailor as they try to get far away from Lula’s hysterical witch of a mother (played with pitch-perfect craziness by Diane Ladd), it sure is. Their road trip is, in true Lynch fashion, littered with a motley crew of bizarre characters (without a doubt, Willem Dafoe at his most demented). Our grilled chicken hearts and blood-red slaw evoke the film’s strange passion and repeated crimson imagery (fire, nails, smeared lipstick).

serves 4



Hearts
  • 20 chicken hearts (about ¾ lb)
  • 1 Tbsp sugar
  • kosher salt
  • 2 cloves garlic
  • 2 Tbsp olive oil
  • 4 skewers, water-soaked if wood

Red Slaw
  • 1 lb thinly sliced red cabbage
  • 1 medium red beet, shredded
  • 2 Tbsp extra virgin olive oil
  • 1 tsp paprika
  • ⅛ tsp ground cumin
  • a pinch of cayenne
  • 2 Tbsp red wine vinegar
  • ½ tsp salt

  • 1

    Trim hearts of anything grisly, but leaving fat. Stir together 2 cups cold water, sugar and 2 Tbsp salt. Add hearts and brine, chilled, at least 3 hours.
  • 2

    Put cabbage and beets in a large bowl. Gently heat oil and stir in paprika, cumin, and cayenne. Cook stirring 1 minute. Cool slightly then stir in vinegar. Season with salt and toss with slaw. Let stand while grilling hearts.
  • 3

    Drain and rinse hearts then pat dry. Smash and chop garlic together with 1 tsp salt into a paste. Rub on hearts then arrange on skewers. Drizzle with oil and season with pepper. Grill over direct heat, turning, 4 to 6 minutes.