Free Recipe Rinones Al Jerez

Recipe Type: H Recipes

Recipe Preparation: cook

Cooking Ingredients for Rinones Al Jerez Recipe

3 lb Fresh calves kidneys
1/2 c Milk
1/4 c Olive oil
3/4 ts Salt
1/2 ts Freshly-ground black pepper
1 c Dry sherry
1 lg Onion; finely chopped
9 lg Garlic cloves; finely
3 oz Prosciutto; cut into thin
1 c Beef broth; reduced by half,
-over medium heat
1 Bay leaf
1/2 bn Parsley; finely chopped
Lemon wedges; for serving
Fried Spinach; see * Note

Rinones Al Jerez Preparation

* Note: See the “Fried Spinach” recipe which is included in this collection. Combine the kidneys with the milk in a large glass bowl. Add enough water to cover them completely and let sit for 1 hour. Drain, discarding the milk, and halve them lengthwise. Trim any remaining fat, remove most of the membranes and cut the kidneys into l/2-inch cubes. In a large heavy skillet heat 2 tablespoons of the olive oil over high heat and saute the kidneys for 2 minutes, tossing occasionally. Add half of the salt and pepper, then remove them with a slotted spoon to a plate and cover loosely. Add the sherry to the pan and stir and scrape over the heat until it has reduced to 1/4 cup. In a medium skillet, heat the remaining olive oil over low heat and saute the onion, stirring occasionally, for about 10 minutes or until translucent. Add the garlic and prosciutto and cook for 2 minutes more, until the garlic has released its aroma. Transfer the mixture to the pan that you cooked the kidneys in. Add the beef broth, bay leaf, parsley, and the remaining salt and pepper. Increase the heat to medium and continue to cook for 8 minutes, or until slightly thickened. Return the kidneys to the pan and cook for 2 minutes more. Discard the bay leaf and serve, accompanied by lemon wedges and Fried Spinach. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6191 broadcast 02-18-1997) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – 02-24-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 4

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