kidneys

Shrimp & Spinach

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Shrimp & Spinach

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Not too long ago, one esteemed member of our happy ChefsOpinion family mentioned that I prepare shrimp too often. While I understand that not everyone loves shrimp as much as I do (many folks do, though), 99.9 % of my posts show what Bella and I actually prepare and eat at home and is not selected for popularity but for whatever we feel like eating that day. 🙂
If I would write this blog to get “likes”, make money or be universally popular, I would pick the food according to those criteria. ChefsOpinion evolved from my original, for-profit online business “Chefcook.Us” and is now a simple account of food I like and prepare at home for Bella and myself, with the occasional opinion about food in general thrown in.
Remember, ChefsOpinion is about “Real Food & Real Opinions”, not about trends or “in”- food, otherwise I would not feature such delicacies as ham hogs, tripe, liver, heart, gizzards,snails, kidneys and so many other dishes which are definitely not popular or even known to most folks, at least around here in the US. I pride myself to try to also cater to all (including myself) who love food that is not easily available at other places and has disappeared from the mainstream, even if those posts are sometimes only popular with a select few.
Obviously shrimp are not in this category, I just wanted to make this point again, lest my readers forget – “ChefsOpinion – Real Food & Real Opinions”
So then, please forgive me, but here, once again, is another post about Shrimp. 🙂

(To Robert, With Love) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Shrimp  on  ChefsOpinion
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Shrimp & Spinach

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Shrimp & Spinach

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Shrimp & Spinach

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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“Saure Nierchen ” ( Sauteed Sour Kidney’s )

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Another 
beloved dish from my childhood.
This was a very popular “Gericht” in southern Germany,
available in most  “Gasthaus“,  and  “Restaurant‘s”
Whenever my butcher has them fresh, I buy one and
either cut it lengthwise in half and grill them, simply
seasoned with kosher salt and freshly ground black
pepper, or I make myself  “Saure Nierchen”. Usually
I’d serve them with any type of pasta and any type of salad.
In this case , I made spaghetti and red beet salad to go with
the kidney‘s. Here it goes :
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Ingredient’s :

Kidney,                                 beef, veal, lamb or pig
Onion,                                  diced fine
Demi glace,
White wine
White wine vinegar,         to marinade
White wine vinegar,         to taste
Roasted garlic puree,        to taste
Kosher salt,                         to taste
Cayenne pepper,                 to taste
Oil,                                         to saute
Butter, to saute

Method :

Clean kidneys and cut into slices.
Rinse under running water for 20 minutes.
Strain, cover with vinegar and store in refrigerator for
twelve hours, Strain, discard vinegar. Rinse with cold water,
pat dry. Saute kidney’s in very hot oil until golden brown, still
medium inside. Remove onto rack (you don’t want the juices)
Saute onions in butter, deglaze with the white wine. Add the
demi glace, garlic, vinegar, salt and pepper. Simmer until well
combined. Remove from heat, add kidney’s and serve.

Bon Appetit ! Life is Good !
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