I decided to wait for dinner till I could do it exactly the way I wanted it… which involved a strong bread, a cheap deli horseradish mustard, and all the other stuff… marinated olives and kettle eggs on the side… soft cheese and what not sort of filled the spaces..
Horseradish mustard was the right call for tongue..as was the bread..
A couple more dinners are on the agenda…. and after that, the rest get made into tacos de lingua…
This is how it happens.. split the kidney, remove the bulk of the core fat, kinda cube it all to about the same size.. then soak it for a couple of hours.
I did change the water a couple of times, just to speed things up and because I was fidgeting..
The last kidney cookery event was grilling, with no soak, just trimmed sliced and onto the grill it went, which was fine.. I think soaking is cultural superstition, not a necessity.. but I have a pretty large tolerance for mineral tastes.. So I’ll give tradition a go.
I’m thinking steak and kidney pot pie.. So once the soaking is done, it all gets rolled in flour or cornstarch then browned, same with the steak, potatoes onions and all that… the pastry hasn’t been decided on yet..but that’s fine because the meat will freeze till there is a decision…
Today was sorta busy, and I decided civiche was in order at some point, so everything got rounded up to do just that..
I also needed to get a couple of snap lid jars for different things so, today was the day for errands..
The butcher had beef kidney and is hunting for pork bellies, which comes into play later.. He’s the good butcher, the one that gets all excited about new stuff.. I was excited about only paying $1.79 a pound for beef kidneys and less than hamburger for yet another tongue.. which is better than steaks anyway..
Then we switched gears to civiche and got serious.. I wander out with talapia, cod and shrimp.. plus a pile of limes and cilantro the size of my head.. not to mention the offal..
The civiche got started as soon as I got home..and thats kind of it..
I’m prone to waking up between 2:00 and 4:00 AM then cooking something for later in the day, rather than midnight snacking like a normal person..
Which is fine in it’s way… this time it was a little different, I had everything out and ready to go, rather than rummaging or working through some half formed idea.
Using the ramekins for egg custard, rather than some culinary alchemy is the pay off “this time”..
Why I only bought three ramekins is beyond me, other than I live by myself and don’t entertain… so it seemed like a reasonable number at the time..
Most recipes are for a goodly quantity and three is a logistical nightmare.. So it seems I need more or bigger ramekins.. probably both.
Working through the current project list is a project…since stuff gets hi-jacked and pressed into service as dinner out of sequence.
And there are some compelling projects.. Pot pies being a big one, but I keep eating the pork, beef and whatever meant for fillings because I’m to tired to fool with crusts and pans, much less waiting another hour…
The smoker is 10 hours of watchful attentiveness and that ain’t happenin, just yet.