Barbecue "Mercury"
Ingredients:
* 1 kg beef liver
* 2 glasses of red dessert wine
* 1 bunch of parsley
* 1 glass of cherries
* salt and red pepper to taste
Cooking method:
Wash the beef liver, peel off films and bile ducts, cut lengthwise into two equal parts and slightly beat off with a wooden mallet. Transfer to an enamel bowl, pour over with red wine and let stand in a cold place for about 40 minutes, periodically turning the pieces. Then sprinkle each part of the liver with salt and ground red pepper, put it on a skewer and tie it with twine or thick threads so that the pieces retain their shape. Fry over charcoal until cooked through, turning and pouring the remaining red wine over the liver.
Free the prepared liver from the threads, remove from the spit and place on a dish. Cut into portions and garnish with washed parsley sprigs and ripe pitted cherries.
Barbecue "Marquis"
Ingredient:
* 4 calf kidneys
* 4 tbsp. tablespoons of vegetable oil
* juice of 1 lemon
* 2 fresh cucumbers
* 2 tomatoes
* 1 bunch of parsley
* 1 bunch of green onions
* 4-5 st. spoons of soda
* salt and black pepper to taste
Cooking method:
Wash the calf kidneys, remove excess fat, cut lengthwise and sprinkle with baking soda inside. Lightly rub them with your hands and let stand for 20 minutes to remove the peculiar smell. Then rinse under cold running water, sprinkle with salt and black pepper on the inside and brush with vegetable oil. Lay the kidneys on a warmed up and greased grill. Fry on all sides over not very hot charcoal until fully cooked, lubricating with vegetable oil as needed.
Transfer the prepared buds to a dish, sprinkle with lemon juice and cut into thick slices across. Decorate with green onions and cucumber and tomato slices. Sprinkle with chopped parsley on top.
Caspian barbecue
Ingredient:
* 850 g beef pulp
* 200 g beef or pork fat
* 1 onion
* 2 tsp flour
* 1 m colon
* 1/2 glass of water
* 1 bunch of parsley
* 1 glass of ketchup
* salt and black pepper to taste
Cooking method:
Wash the beef, peel off films and tendons and pass through a meat grinder with a fine grid along with fat and peeled onions. Add flour, water, salt and black pepper and mix thoroughly.
Rinse the large intestine thoroughly under cold running water, turn it inside out, scrape out and rinse again. Stuff the intestine with the minced meat and tie it every 15 cm with thick threads so that the juice does not leak. Pour sausages with water and boil for 20 minutes. Remove, cool slightly, grease with melted fat and brown on all sides on a grater over charcoal.
Transfer the finished sausage to a dish, cut into thick circles and garnish with washed parsley sprigs. Serve the ketchup separately.
BBQ "Shiuli"
Ingredient:
* 1 kg turkey liver
* 400 g small fresh mushrooms
* 1/2 cup melted butter
* 8 pcs. shallots
* 1 bunch of basil leaves
* salt and red pepper to taste
Cooking method:
Process the whole turkey liver (wash and clean from films and bile ducts), beat off with a wooden mallet on both sides, sprinkle with salt and red pepper and grease with melted butter. Rinse the mushrooms well and dip in melted butter. Place the liver and mushrooms on a heated and greased grill. Fry on both sides over charcoal until tender.
Peel the shallots, cut in half, dip in melted butter, put on a skewer or stick and fry over coals until golden brown.
Barbecue "Richard"
Ingredient:
* 1 beef heart
* 3 onions
* 6 tbsp. tablespoons of crushed butter
* 1 bunch of cilantro
* salt and black pepper to taste
Cooking method:
Wash the prepared beef heart under cold running water and cut lengthwise into portioned slices. Sprinkle each slice with salt and black pepper and brush with melted butter. Place on a heated and greased grill and fry on all sides over hot charcoal until tender.
Peel the onion, wash and cut into thick rings. Put on a skewer (or twig), drizzle with melted butter and fry over charcoal until golden brown.
Transfer the prepared heart slices to a dish, garnish with washed cilantro and cut eggs. Sprinkle with toasted onions on top.
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