Subject: Deviled Kidneys
From: Unicorn (unicorn@indenial.com)
Date: Thu Mar 29 2001 - 07:41:17 EST
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F O O D F U N N Y
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Reader Alaina D'Ambrosia Donner (don't you just love that name?)
writes, "This is a food funny I remember from my childhood readings of
Highlight magazine. It is very cute, however, it's appropriateness in
a children's publication is a bit questionable. Regardless, it has
been my longest running joke - much to the dismay of friends and
family."
Q: What did one strawberry say to the other strawberry?
A: If we hadn't been found in the same bed together we wouldn't be in
this jam!
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T O D A Y ' S R E C I P E
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Kidneys aren't found on the typical English breakfast table every day,
but they are a traditional breakfast item. Since this also happens to
be one of my favorite dishes, I include it here.
Deviled Kidneys
3 Tbs (45 ml) bottled mango chutney, finely chopped
2 Tbs (30 ml) Dijon-style mustard
2 tsp (10 ml) dry English mustard
2 tsp (10 ml) lemon juice
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
8 - 12 whole lamb kidneys, trimmed and cut in half lengthwise
Mix together the chutney, mustards, lemon juice, salt, pepper, and
optional cayenne in a large bowl. Add the kidneys and toss to coat
evenly. Marinate at room temperature for 1 to 2 hours. Place the
kidneys on a well-greased baking sheet and place under a preheated
broiler. Broil until sizzling and cooked through, about 4 minutes per
side. Serves 4 to 6.
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