Sweetbreads

If you like the flavor of veal and the texture of grilled beef fat...  

Try these Sweetbreads!

There are two types of Sweetbreads. One is stomach Sweetbreads and the other is thalmus gland Sweetbreads. They both come from cows, pigs or lamb and are very flavorful. They taste just like good veal and have a creamy texture that lies somewhere in between grilled beef fat and an extremely tender fillet mignon. The flavor lasts long the meat has been chewed and swallowed, so pair it with something that will help finish the flavors in the mouth instead of letting them linger. Lemon and capers, egg or even a simple salad will pair nicely with Sweetbreads. They can be prepared almost any way you like and are hard to overcook but the best, according to me, is either grilled or sauteed in butter.

SAUTEED SWEETBREADS & EGGS

1/2lb.     Sweetbreads

1-2C.     Buttermilk

1/4C.     AP Flour

1 1/2tbl.     Butter

1     Egg

1tsp.     Chili Sauce

1     Heirloom Tomato

     Olive Oil

     Balsamic Vinegar

     S&P

- If there is a membrane on the Sweetbreads, peel it off

- Cut the Sweetbreads into 2 inch sections

- Soak the Sweetbreads in Buttermilk for a couple of hours

- Dredge the Sweetbreads in the Flour seasoned with S&P

- Get two saute pans hot

- Add 1tbl. Butter to one pan and the other 1/2tbl. to the other pan

- In the pan with 1tbl. Butter, saute the Sweetbreads until they are nice and golden-brown

- In the other pan cook the egg andy way you like. (I prefer basted or over easy)

- Slice the Tomato, place on a plate, drizzle with a little Olive Oil & Balsamic Vinegar

- Plate the Sweetbreads & Egg next to the Tomatoes

- Add a few drops of Chili Sauce and serve