![]() My fears were also allayed throughout the course of the afternoon, because, despite its rather inelegant appearance, the Sauerbraten smelled maddeningly delicious. ![]() Though my recipe only called for 2 tablespoons, well, it was only $3, and now I have a bunch of kidney fat in my freezer should I ever require it. So, I wasn’t the slightest bit surprised when he waltzed through the door and presented me with a pound of kidney fat (and a still-warm beignet – what a guy). Being a southerner who frequently finds himself in need of lard, ham hocks, andouille sausage, and other things you can’t get at Ralph’s, Brady’s become something of a regular at Marconda’s Meats lately, and they’ve never failed him. I did not know if I’d be able to obtain kidney fat on short notice, but sent Brady to our local butcher. "The ugly can be beautiful, the pretty, never." -Paul Gauguin And even I had to admit, it did look awfully pretty when I tucked it in the fridge in its marinade, though four days in a red wine vinegar marinade will do scary-looking things to a piece of beef. In what universe could this possibly be tasty?īut I figured that if it was good enough for the Junior League of Milwaukee and their families, it was good enough for me. Like the fact that Sauerbraten marinates in a mixture of red wine vinegar and baking spices for four days, or the fact that it is served with a gravy containing crumbled gingersnaps. After Edward Harris Heth’s elegy to Sauerbraten mit kartoffel-kloese (potato dumplings) in the introduction to Be Milwaukee’s Guest, I did not see any way I could avoid it, despite certain misgivings. ![]() Yet, almost immediately, I found I was having trust issues with my recipe.īecause, you see, I was making Sauerbraten. I would respect and honor the explicit instructions of the Junior League of Milwaukee. After last week’s she-crab debacle, I decided that there would be no substitutions, and definitely no going off-book this time.
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