Best 2 Devilled Kidneys And Bacon Recipes
**Deviled Kidneys and Bacon: A Unique and Savory Dish**
Indulge in the delectable flavors of deviled kidneys and bacon, a classic dish that combines the richness of kidneys with the smokiness of bacon. This culinary creation boasts a captivating history, dating back to the 18th century, when it was a staple of British cuisine. Today, it continues to tantalize taste buds worldwide, offering a unique and savory experience. Our comprehensive guide presents two enticing recipes—one for traditional deviled kidneys and another for a modern twist with a creamy sauce. Whether you prefer the classic preparation or are seeking a more contemporary take, you'll find the perfect recipe here. Embark on a culinary journey and discover the delightful symphony of flavors that deviled kidneys and bacon have to offer.
DEVILED KIDNEYS
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
Breakfast.
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Mix together the Worstershire sauce, mushroom ketchup, mustard, 2 tablespoons butter, cayenne pepper and salt and pepper.
- Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining 2 tablespoons butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.
- Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and hot buttered toast.
- *available online.
Tips:
- Choose fresh, high-quality kidneys. Look for kidneys that are firm and have a deep red color. Avoid kidneys that are soft or have a pale color.
- Soak the kidneys in cold water for at least 30 minutes before cooking. This will help to remove any impurities and blood.
- Cook the kidneys over medium heat. High heat will toughen the kidneys.
- Do not overcook the kidneys. Overcooked kidneys will be tough and chewy.
- Serve the kidneys immediately with your favorite sides.
Conclusion:
Deviled kidneys are a delicious and easy-to-make dish that can be enjoyed by people of all ages. The kidneys are first soaked in milk or water, then cooked in a flavorful sauce until they are tender. The kidneys are then served with a variety of sides, such as mashed potatoes, rice, or vegetables. Deviled kidneys are a great way to use up leftover kidneys, and they are also a good source of protein and iron.
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