| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 10 | servings | ||
INGREDIENTS
| 2 | Beef kidneys -; (abt 1 1/2 lbs) | |
| 1 | tb | Olive oil |
| Coarse salt | ||
| Freshly-ground black pepper |
INSTRUCTIONS
Place beef kidneys on the heated grill. Brush with olive oil. Season with salt and pepper. Cook until firm to the touch but slightly pink in the center, about 10 to 15 minutes. Serves 10. Comments: The key to successful, tender grilling is maintaining the coals at a low, even temperature. To help control the heat, routinely sprinkle the coals with saltwater when they become too hot. This cools the flame and helps to flavor the cooking meat. A mason jar with holes poked through the lid makes an easy "sprinkler" for the fire. Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Per serving: 12 Calories (kcal); 1g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Recipe from Sasa Mahr-Batuz Converted by MM_Buster v2.0n.
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