Lets face it. 99% of us may become zombies. Hopefully that made up number is wrong but really people are going to start eating brains and there’s really nothing you can do about it.
So why don’t you start getting used to the taste now? Below I have 4 recipes for brains that are actually consumed by humans every day. Dig in.
NOTE: We do not condone the eating of human brain, please use lamb, calve, pig, goat, or whatever the recipe calls for.
HEALTH WARNING:
Brain consumption can result in contracting fatal transmissible spongiform encephalopathies such as Variant Creutzfeldt–Jakob disease and other prion diseases in humans and mad cow disease in cattle. It is also well known in the hunting community that the brains of North American wild animals should not be consumed, due to the risk of chronic wasting disease. (Copied and abbreviated from Wikipedia)
If you decide to use these recipes it’s AT YOUR OWN RISK. Please cook all meats and other ingredients to proper temperatures and according to recipe.
Note: This is not the sandwich below, it’s the closest I could find {1}
Brain Sandwiches
– Found on http://www.cooks.com/rec/view/0,1726,145179-230204,00.html
Ingredients –
1 set of calves brains ● 1 qt. water ● 1 tbsp. vinegar ● 1 c. all-purpose flour ● 1 tsp. baking powder
¼ tsp. salt ● 2 egg yolks ● 1 tbsp. melted butter ● 1 tsp. lemon rind ● ½ c. milk
2 stiffly beaten egg whites ● Lard for deep frying
Directions –
Soak brains in cold acidulated water (1 qt. water and 1 tbsp. vinegar) for about 3 hours. Skin them and soak in lukewarm water to free them from all traces of blood.
Firm the brains by again blanching in acidulated water to cover for about 20 min. (DO NOT BOIL)
Dry brains and pull into small pieces.
Sift flour, baking powder and salt. Beat egg yolks and blend dry ingredients into them. Beat in 1 tbsp. melted butter and 1 tsp. lemon rind (optional) and ½ c. milk.
Beat until stiff but not dry, 2 egg whites. Fold them into batter.
Add brains then fry in hot fat (lard) until golden on both sides. Dry on paper towel.
Serve on bun with pickle, onion and mustard.
{2}
Deep-fried Brains
– Found on http://www.seriouseats.com/recipes/2011/05/deep-fried-brains-recipe.html
Ingredients –
1 head of garlic, skin on ● Black peppercorns in a cheesecloth ● 1 bay leaf ● Bundle of fresh herbs
1 lb. brains (lamb, pork, or calf) ● All purpose flour ● 2 eggs ● 1/2 c. milk
1 c. panko bread crumbs ● 1 qt. vegetable oil for deep-frying
Green Sauce –
1 bunch parsley, leaves only ● 1/2 bunch dill ● 1 small can of anchovy fillets, finely chopped
12 cloves of garlic, finely minced or grated ● 1 tbsp. capers, minced
1/4 c. extra virgin olive oil, or to taste ● Freshly ground black pepper
Directions –
Bring to simmer 2 qt. of water and add in the garlic, peppercorns, and herbs. Simmer for 15 min.
Gently lower brains into pot and simmer for 6 min. Remove brains with slotted spoon and let cool.
When the brains are cold and firm, separate the lobes into 2 inch chunks.
Prepare 3 bowls with flour, egg whisked with milk, and breadcrumbs.
Heat oil to 350°F.
Roll each brain segment in flour, coat it in egg mix, then coat in breadcrumbs.
Deep-fry brain until golden brown and crispy, about 3 minutes.
Drain on paper towels and serve immediately with green sauce.
To make green sauce: Finely chop herbs and mix with anchovies, garlic, and capers. Add enough olive oil so that the mixture is spoonable but not runny. Season with black pepper.
{3}
Scrambled Brains
– Found on http://www.pcq.es/en_receptes_detall.html?Id=22
Ingredients –
4 lamb brains ● 4 eggs ● 2 cloves of garlic ● Parsley ● Oil
Directions –
In a deep stew, boil plenty of water. Add brains and remove after 10 min. Reserve.
Cut garlic into thin slices and chop parsley. Cut brains into pieces. Heat oil in a frying pen. Fry brains with garlic and parsley.
Beat eggs and add brains in the same frying pan. Mix well until the eggs curdle. Serve hot.
Note: This may not be the salad described below, it was the closest I could find {4}
Calf’s Brain Salad
– Found on http://www.ifood.tv/recipe/calfs-brain-salad
Ingredients –
Calf’s brains – 2 pairs ● Vinegar – 2 Tbsp. ● Lemon – 2, thick, unpeeled slices ● Salt – 1 Tsp.
Lemon juice – 1 Tbsp. (Salad oil – 3 tbsp.) ● Dill – 2 Tbsp, minced (Salad oil – 3 tbsp.) ● Lettuce
Salt – To Taste ● Pepper – To Taste
Directions –
Prep -
1. Pour vinegar and lukewarm water over the brains (cover it) and keep it aside for about an hour.
2. Cut out the darkened small membranes on the top of brain.
Cook -
3. Take a saucepan, and add cleaned brains into it along with salt and lemon slices.
4. Cover it with water and cook uncovered for about half an hour on stovetop.
5. Drain and spread on absorbent paper to dry the brains.
6. Keep brains in a bowl and refrigerate. Keep it covered until ready to use.
7. Slice the brains, when it is ready to serve.
8. Take a small bowl and combine lemon juice, oil, and dill and spoon it over the brains.
9. Season the brains with salt and pepper and toss them lightly.
SERV -
10. Serve each brain portion on shredded lettuce or on lettuce leaves.
Have another recipe to share? Place it in the comments below or email me at penguinprince@grimcrew.com. Don’t forget you can also visit us on Facebook for more paranormal goodness!
Till Fate brings our Future,
Daniel Palmer
A.K.A. Penguin Prince
Image sources:
{1} Still from video at http://www.courierpress.com/videos/detail/brain-nota/
{2} http://www.seriouseats.com/recipes/2011/05/deep-fried-brains-recipe.html
{3} http://www.pcq.es/en_receptes_detall.html?Id=22
{4} http://www.anothermag.com/current/gallery.aspx?id=1637&image=49502&modal=false
