| 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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