my Argentinian butcher was able to help me out
Every so often when I talk to some of my friend’s, special dishes pop up during
the conversation. Usually, we talk about stuff that is not alway’s available or
has fallen out of fashion with the ” in crowd “.
Such was the topic of our saturday conversation, Liver and Kidney.
As a child, “Saure Nierchen” (Sour Kidney’s) and “Geschmortes Rinderherz”
(Braised Beef Heart), were right up there with a few other “sunday’s at the
restaurant favorites” and since the supply from the butcher was plentiful,
this week I plan to cook these four dishes:
Sunday I trimmed and cut the heart and kidneys. Today I will soak the meat
for theShashlik / Kebab in milk for 8 hours, then rinse and dry them and further
marinate them with soy sauce, garlic powder, onion powder, pepper and peanut
oil until ready to cook, up to three day’s.
(Add the salt just before cooking or the offal becomes hard)
I have also marinated the meat for the Sour Kidneys and the Braised Heart in
cider vinegar for 8 hours, strained and dried the meat and then marinated it with
soy sauce, garlic powder, onion powder, pepper and peanut oil until ready to cook,
up to three day’s.
My first dish today will be “Kidney Shish Kebab with Tomato / Cucumber Salad .
(Check it out on tomorrow’s post :-)
Bon Appetit ! Life is Good !