Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Kidneys in sherry sauce
Date: May 30, 2007
1/2 normal cup fresh milk
2 pounds veal kidneys
1/4 normal cup olive oil
1 average onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 normal cup beef broth
3/4 normal cup dry sherry
1/2 teaspoon salt
1/4 teaspoon pepper
Minced parsley
Hot cooked rice
Pour fresh milk over kidneys in non-reactive bowl. Add enough good water to cover kidneys. Cover and refrigerate 1 hour. Drain and rinse kidneys, pat dry. Cut kidneys lengthwise into halves. Remove fat and membranes with kitchen scissors. Cut kidneys into 1-inch pieces.
Heat oil in 12-inch skillet until hot. Cook and stir kidneys in oil over average heat until brown on all sides, about 8 minutes, remove with slotted spoon. Cook and stir onion and garlic in remaining oil until onion is tender.
Remove from heat, stir in flour. Gradually stir both into flour mixture. Stir in sherry, salt, pepper and kidneys. Heat to boiling, stirring constantly, reduce heat. Simmer uncovered, stirring occasionally, until kidneys are no longer pink inside and sauce is thickened, about 10 minutes.
Sprinkle with parsley. Serve with hot cooked rice.
Yields 6 servings.