Kidneys

We were given some pristine lamb kidneys from Alan at Grass Roots Meats.  I enjoy kidneys with simple and focused flavors.  I started by soaking the kidneys in salted milk.  I then rinsed the milk off the kidneys and butterflied them to remove the veins.  I then took some white miso and butter and sealed them in a bag.  We poached the kidneys at 55 degrees C for an hour and then kissed them on the grill.  We then sliced the kidneys into chunks and served them with a grilled eggplant-sesame puree, smoked grapes, Thai basil and raisin crisps.