Hearts, Chops and Flat Irons

Sometimes, you might have guests with different dietary preferences or requirements. So, how does one make an inclusive menu to accommodate this? One fine weekday evening, I wanted to do a steak night, however, I had one guest who ate no pork and the other who ate no beef. Let’s get creative, I thought. 🙂

For the entrée (which correctly used, means “entrance”, as in appetizer or starter dish, not the main meal) I decided to try something new with organic chicken hearts.

“Hearts O’ Garlic”

I give you lightly sautéed chicken hearts in garlic infused olive oil, resting atop an exciting bed of mâche greens, topped with wedges of Valencia oranges. The oranges make the dish.

Now, to resolve the main dish, I seared and baked a pork chop and flat iron steak in the same seasoning: good ol’ Montreal Steak Spice.

Pork chop seared and then baked in the oven, seasoned with Montreal steak spice, atop an unctuous pillow of rutabaga, white sweet potato and fennel purée, served with mâche greens

Flat iron steaks seared and finished in the oven, seasoned with Montreal steak spice, on a pillow of rutabaga, white sweet potato and fennel purée, served with mâche greens. I am especially proud of the rutabaga purée. 🙂