Fun with entrails

Kidneys on Skewers (The German Cookbook, Mimi Sheraton 1993)

4 lamb kidneys

3 tablespoons butter

5 slices bacon, blanched

2 onions

salt and pepper

Slice kidneys crosswise in 1/2 inch sections, removing the fat and the outside membrane. rinse in cold water.  Heat butter in skillet and saute quickly over high heat for 2-3 min, avoid over cooking or they will be tough. Remove slices from heat. Preheat broiler on high. Cut blanched bacon in 1 1/2 inch slices. slice onion into wedges big enough to skewer. Thread kidney slice, bacon,onion in that order until each skewer is full. Brush with melted butter in which the kidneys were sauteed. Sprinkle with salt and pepper. Grill under very hot broiler 7 to 8 minutes, turning so that meat and onion brown evenly if you wish serve on hot toast with herb butter. Goes well with dark beer.

I just had this for lunch and man was it good! This is one heavy meal though, I think I need a nap. I'd never had lamb kidney before, the taste is only mildly livery, with a "kidney" taste to it. Not gritty at all like chicken kidneys. When I first started cooking them, I was skeptical about the smell, but by the time they hit the broiler, I knew they would be good. The faty drippings from the kidneys, butter, bacon and onion were the best part of all, like a magical ambrosia, greater than the sum of its parts and great for dipping.  ( I would go heavier on the bacon, butter and onion next time for more goodness)

4 kidneys cost me a whole $1.75

Took about 30 minutes with  all the prep work.

Even if I had hated them, the adventure was still fun.