Broiled Kidneys with Green Peppers is a savory and flavorful dish featuring beef kidneys that have been carefully prepared, seasoned, and broiled to perfection. The kidneys are then served with a zesty sauce made from green peppers, onion, and parsley. This dish is a testament to the art of combining different textures and flavors to create a satisfying and richly flavored meal.
Kidneys have been a part of traditional cuisine in many cultures around the world for centuries. In Western cuisine, beef kidneys are a popular choice, prized for their robust flavor and tender texture when cooked properly.
The combination of kidneys with green peppers, onions, and parsley is a classic preparation that likely originated in European culinary traditions. The strong, savory flavor of the kidneys pairs beautifully with the slightly sweet and mildly spicy taste of green peppers, while the onion and parsley add depth and freshness to the dish.
The use of Crisco (vegetable shortening) for broiling and frying in this recipe was a common practice in many mid-20th century American kitchens. It provided a consistent and neutral-tasting fat for cooking and added a desirable richness to the dish.
Today, Broiled Kidneys with Green Peppers may not be as commonly found on restaurant menus as it once was, but it remains a classic example of how skillful cooking can elevate simple ingredients into a delicious and memorable meal.
INGREDIENTS
For Broiling the Kidneys:
- Beef kidneys (fine quality)
- Pepper (for seasoning)
- Salt (for seasoning)
- Melted Crisco (for dipping before broiling)
For the Green Pepper Sauce:
- 2 green peppers (seeds removed and chopped)
- 1/2 teaspoon chopped onion
- 1 tablespoon chopped parsley
- Crisco (for frying)
INSTRUCTIONS
- Prepare and Season the Kidneys:
- Split the fine beef kidneys and carefully remove the outer skin and sinews. Ensure that the kidneys are clean and well-prepared.
- Sprinkle the prepared kidneys with pepper and salt, seasoning them to taste. Allow the seasoned kidneys to stand for at least an hour or more to marinate and absorb the flavors.
- Dip in Melted Crisco:
- After marinating, dip the seasoned kidneys into melted Crisco. Ensure that the kidneys are evenly coated with Crisco.
- Broil the Kidneys:
- Place the Crisco-coated kidneys on a broiling rack or pan.
- Broil the kidneys over a clear fire until they are cooked to your desired level of doneness. The exact cooking time will depend on the thickness of the kidneys and your preferred level of doneness.
- Prepare the Green Pepper Sauce:
- While the kidneys are broiling, prepare the green pepper sauce. In a separate pan, heat Crisco and add 2 chopped green peppers (seeds removed), 1/2 teaspoon of chopped onion, and 1 tablespoon of chopped parsley.
- Fry the mixture until the green peppers are quite tender and have lost any excess moisture. The Crisco in the pan should be just enough to cook the green peppers without making them overly greasy.
- Serve:
- Once the kidneys are cooked to your liking, remove them from the broiler and place them on a serving plate.
- Surround the kidneys with the sauce of green peppers.
Broiled Kidneys with Green Peppers is traditionally served hot, allowing the rich flavors of the kidneys to meld with the zesty and slightly spicy green pepper sauce. It’s a dish that reflects the culinary traditions of its time, highlighting the flavors and techniques favored by cooks of that era.
