-
1
Set each kidney flat side down on a work surface.
-
2
Using a thin, sharp knife, cut each kidney in half horizontally.
-
3
Cut out the tough core at the center of each kidney, leaving the halves intact.
-
4
In a large bowl, combine the ice with the milk.
-
5
Add the halved kidneys, cover and refrigerate overnight.
-
6
In a shallow dish, combine the Wondra flour with the cayenne pepper.
-
7
Drain the kidney halves and pat them dry with paper towels.
-
8
Season the kidneys with salt and dredge thoroughly in the seasoned Wondra flour mixture.
-
9
In a large skillet, heat 3 tablespoons of the olive oil.
-
10
Add the kidney halves, cut sides down, and weigh them down with a large heatproof plate.
-
11
Cook the kidneys over high heat until browned on the bottom, about 2 minutes.
-
12
Transfer the kidneys to another large plate, browned sides up.
-
13
Add 1 more tablespoon of the olive oil to the skillet.
-
14
Add the sliced shallots and chiles and cook over moderately high heat, stirring frequently, until the shallots are golden brown, about 1 minute.
-
15
Stir in the dry mustard, Worcestershire sauce and tomato paste and cook, stirring, until the tomato paste darkens, about 30 seconds.
-
16
Add the red wine and orange juice and boil, stirring, until the sauce is reduced by half, about 2 minutes.
-
17
Return the kidneys to the skillet, browned sides up.
-
18
Simmer over moderately high heat until heated through and just pink in the center, about 2 minutes.
-
19
Season the kidneys with black pepper and stir in the chopped parsley and sliced scallion.
-
20
Transfer the kidneys to plates and spoon the chilered wine sauce on top.
-
21
Drizzle with the remaining 1 tablespoon of olive oil, sprinkle with the orange zest and serve.
