English Muffins

https://www.seriouseats.com/recipes/2016/04/no-knead-english-muffins-recipe.html

Briefly mixing what could otherwise be a "no-knead dough" jump-starts its development, allowing for a better initial rise.
Cornmeal prevents the sticky dough from spreading out flat (as it would on a greased surface), while also serving as a buffer against the hot griddle.
A long, overnight (or multi-night) rise develops big, spongy bubbles for nooks and crannies galore.

2 cups flour
1 cup whole wheat flour (see note)
1 1/2 tsps salt
1 1/4 tsps instant dry yeast
1 1/2 cups milk (see note)
1/4 cup honey
1 large egg white, cold
1 cup fine cornmeal, for dusting
Roughly 2 Tbsps fat, such as bacon fat, butter, or oil, for griddling

1. In a large bowl, mix the two flours, salt, and yeast together until well combined. Add milk, honey, and egg white, stirring until smooth. 
2. First rise: cover and set aside until spongy, light, and more than doubled, at least 4 to 5 hours at 70°F (21°C). 
3. Second rise: thickly cover a rimmed baking sheet with an even layer of cornmeal. With a large spoon, dollop out twelve 2 2/3oz portions of dough. If you'd like, pinch the irregular blobs here and there to tidy their shape. Sprinkle with additional cornmeal, cover and refrigerate at least 12 and up to 42 hours.
4. To griddle: preheat a 12-inch thick-bottomed skillet or griddle over medium-low heat. When it's sizzling-hot, add half the fat and melt.
5. Griddle muffins until their bottoms are golden brown, about 8 minutes. 
6. Flip and griddle as before. 
7. Transfer to a wire rack until cool enough to handle.

Testing - Lamb Heart En Persillade

https://www.despi-le-boucher.com/recette-coeur-d-agneau-saute-a-la-dijonnaise/recette-261.html
http://www.lapetitecuisinedenat.com/2017/03/coeur-d-agneau-en-persillade.html
https://lesucresale-doumsouhaib.com/coeur-dagneau-a-la-poele-recette-facile/

1- It was just me eating it, so I have no test-subject whose experience I can draw on. However, I quite liked it. A good sharp knife for fine carving would be useful since there is some intricate trimming required to remove all the unwanted matter from the heart. The texture and flavor is good - tastes nicely brown, a bit like steak, not much like liver, but the texture is a cross of muscle meat characteristics, and characteristics of the liver - it is very fine grained like liver, but has a similar bite as to muscle meat. I added more than the recommended tsp of Dijon, which is why, I suspect, it had a bit of a bitter after-taste.

per person
1 lamb heart per person
1 garlic clove, fine mince
1-2 sprigs parsley, fine mince
salt and peper
1 Tbsp butter
1/4 cup white wine
1 tsp Dijon

1. Cut the heart open and remove the veins and silvery stuff inside. Slice into thick strips, about 2 or 3, depending on the size of the heart. Salt and pepper both sides of the heart strips. 
2. In a small bowl, mix together the minced garlic and parsley.
3. Heat a pan and melt the butter. When it just starts to froth, add the heart strips.
4. Sear for 1 minute and spoon the hot butter over them. When starting to brown, flip and sprinkle the clove and parsley mix over them. Continue spooning the hot butter on top and sear another minute or until brown. 
5. Set the meat aside and cover to rest. It should rest no more than 2 minutes.
6. As quickly as you can, add the wine to the pan and boil rapidly until it reduces by half.
7. Add the Dijon and mix thoroughly.
8. Drizzle over the heart meat and serve immediately.

Test 2 - Carne Guisada (Mexican beef stew)

Serves 2

1 - I forgot the tomato paste, and it was good! I'll try it with, and decide if it makes that much of a difference not to use it.
2 - It doesn't taste like it needs salt! Odd, and great, I suppose. Anyway, it also doesn't need the tomato paste, so I removed that ingredient. And I just realized that I have no idea where the original recipe came from so there's no way for me to peruse the original. Oh well, I think I've already changed it enough that it doesn't really matter.

1 lb chuck roast, trimmed of fat and cut in bite-sized pieces
1 Tbsp flour
1 Tbsp olive oil
1 onion, chopped
1 cloves garlic, chopped
1 jalapeno peppers, seeded and minced
1 cup beef stock
1 tsp cumin
1 tsp chilli powder

1. Toss meat pieces with flour, then brown quickly in oil.
2. Add onion and cook, stirring frequently, until soft. 
3. Add the garlic, jalapeño, beef stock, cumin and chilli powder; bring to a simmer.
4. Cook for about 2 to 2-1/2 hours, until meat is extremely tender.