Grilled Temporal Lobe with Spicy Blood Dipping Sauce

1.Prepare the temporal lobe by gently rinsing under cold water and patting dry with paper towels. Slice into 1 cm thick pieces.

2.In a mixing bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, onion powder, black pepper, sea salt, and fresh lemon juice to create the seasoning marinade.

3.Coat the brain slices evenly with the marinade and let them rest for 20 minutes at room temperature to absorb the flavors.

4.While the brain marinates, prepare the spicy blood dipping sauce: In a bowl, whisk together the fresh cow blood, chili paste, rice vinegar, fish sauce, brown sugar, minced garlic, and chopped red chili until smooth and well combined.

5.Season the sauce with salt and freshly ground black pepper to taste. Stir in the chopped basil leaves and set aside to allow flavors to meld.

6.Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.

7.Grill the brain slices for about 3-4 minutes per side, or until they develop a golden-brown crust and are cooked through but still tender. Avoid overcooking to maintain a delicate texture.

8.Transfer the grilled temporal lobe slices to a serving platter. Garnish with extra fresh basil leaves for aroma and color.

9.Serve immediately alongside the spicy blood dipping sauce for dipping. Enjoy this bold and flavorful delicacy with caution and appreciation.