James Martin Devilled Kidneys Recipes

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DEVILED KIDNEYS



Deviled Kidneys image

As I mention above, I prefer to use deer kidneys here, but lamb or pork kidneys also work well. And if you had a lot of little rabbit kidneys, they'd work, too. This dish is best served immediately after making it.

Provided by Hank Shaw

Categories     Appetizer     Snack

Number Of Ingredients 10

½ pound fresh mushrooms, (cut into large-ish pieces (optional))
2 to 4 deer kidneys
¼ cup flour
1 teaspoon cayenne
1 ½ teaspoons dry mustard, (Coleman's if you can get it)
1 teaspoon salt
1 teaspoon ground black pepper
6 tablespoons unsalted butter, (divided)
Worcestershire sauce
3 tablespoons chicken, (venison or beef stock)

Steps:

  • Clean and trim the kidneys as above. Cut each half into 3 or 4 pieces. If you are using the mushrooms, sear them in a hot pan with 3 tablespoons of unsalted butter until nicely browned on their edges. Remove them and set aside for the moment.
  • Mix the flour with the cayenne, mustard, salt, and black pepper, and dust the kidneys with it.
  • Get the pan very hot, then add 3 more tablespoons of butter. Brown the kidneys in the butter. You may need to press them down with a spatula, as they will want to arch upwards. Turn and cook another minute or two. Remove them and cut into pieces you'd like to eat.
  • Return the kidneys and the mushrooms to the pan and add a big splash of Worcestershire and the stock, and shake the pan to meld everything together. Let this cook for a minute or two.
  • Remove the kidneys and mushrooms and set them on top of your toast and boil down the sauce for a few minutes-don't let it boil completely away-then pour it over everything and serve.

Nutrition Facts : Calories 200 kcal, Carbohydrate 9 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 591 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DEVILED KIDNEYS



Deviled kidneys image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 20m

Yield Four servings

Number Of Ingredients 8

4 lamb kidneys, about 1/2 pound
1 egg, lightly beaten
2 teaspoons English mustard (see recipe)
1/2 teaspoon Worcestershire sauce
Salt to taste, if desired
Freshly ground black pepper to taste
1 cup fine, fresh bread crumbs
8 teaspoons melted butter

Steps:

  • Preheat oven to 500 degrees.
  • Cut the kidneys in half lengthwise. Carefully cut away the core of each kidney half. Cut each kidney half into eight pieces of more or less equal size.
  • Beat the egg lightly and add the mustard, Worcestershire sauce, salt and pepper. Blend well. Add the kidneys and coat well with the egg mixture.
  • Pour the bread crumbs onto a flat sheet. Add the kidney pieces and stir to coat well on all sides. Arrange the pieces evenly on eight skewers. Spoon one teaspoon of butter over each skewer. Arrange the skewers on a rack and place in the oven. Bake four minutes and turn the skewers. Bake four minutes longer. Serve immediately.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams

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