Deviled Kidneys Recipes

Steps:

• Mix together the Worstershire sauce, mushroom ketchup, mustard, 2 tablespoons butter, cayenne pepper and salt and pepper.
• Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining 2 tablespoons butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.
• Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and hot buttered toast.
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Steps:

• Preheat oven to 500 degrees.
• Cut the kidneys in half lengthwise. Carefully cut away the core of each kidney half. Cut each kidney half into eight pieces of more or less equal size.
• Beat the egg lightly and add the mustard, Worcestershire sauce, salt and pepper. Blend well. Add the kidneys and coat well with the egg mixture.
• Pour the bread crumbs onto a flat sheet. Add the kidney pieces and stir to coat well on all sides. Arrange the pieces evenly on eight skewers. Spoon one teaspoon of butter over each skewer. Arrange the skewers on a rack and place in the oven. Bake four minutes and turn the skewers. Bake four minutes longer. Serve immediately.

Steps:

• Using a small, sharp knife or kitchen shears, remove the gristly pelvis from each kidney.
• Toss flour, salt, pepper and cayenne to combine. Dredge kidneys in seasoned flour, shaking well to remove any excess.
• Melt butter in a large skillet over medium-high heat. When melted, add kidneys in one layer. Cook until browned on both sides, about 2 minutes on each side.
• Add Dijon mustard, Worcestershire sauce and chicken stock to pan, whisking to combine. Simmer until kidneys are tender, about 2 minutes more. Remove kidneys to a warm plate and tent with foil.
• Continue simmering sauce until reduced by about half, until sauce coats the back of a spoon. Adjust seasoning with salt and pepper as desired. Slice each kidney in three pieces on the bias and place on top of toasted bread. Spoon sauce over kidneys and sprinkle with parsley to serve.