Not Going to Waste Good Kidneys with Eduardo's Fried Beef Kidney from 'Meat Hook Meat Book'

Not going to waste good kidneys with this recipe from The Meat Hook Meat Book by Tom Mylan (Artisan Books, May 2014).

Edoardo’s Fried Beef Kidney

Serves 2

1 fresh beef kidney, 1 to 2 pounds (weight varies)
1 cup red wine vinegar
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
Olive oil for frying

93_Edoardo's Fried Beef Kidney

1. Pull off any membranes or fat on the outside of the kidney. Using a chef’s knife, slice it crosswise into 1/2- inch-thick medallions.

2. Toss the medallions with the vinegar in a bowl and set aside. Mix together the flour with a few good pinches each of salt and pepper in a shallow bowl.

3. Heat the oven to 250°F.

4. Drain the medallions, rinse in cold water, and pat dry with paper towels. Dredge each one in the seasoned flour and arrange on a plate to await frying.

5. Heat a few good-sized glugs of olive oil in a large cast-iron skillet over medium-high heat. Fry the medallions a few at a time until nice and brown, about 2 minutes a side. Keep the finished batches warm in the oven.

Serve with a medium-bodied Italian red wine, like Nero d’Avola.

(Excerpted from The Meat Hook Meat Book by Tom Mylan- Artisan Books- Copyright © 2014. Photographs by Michael Harlan Turkell. Illustrations by Kate Bonner.)

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