WINE SAUCE FOR SWEETBREADS
Provided by Food Network
Time 55m
Yield 24 ounces
Number Of Ingredients 9
Steps:
- Cook the flour in the melted butter in a frying pan, whisking often, until a golden blonde color. Set aside.
- Reduce red wine by half in a 1-quart pot over medium heat, then set aside.
- Melt remaining tablespoon butter in a small saute pan over medium heat, then add chopped mushrooms, garlic, onions, peppers and a pinch of salt and black pepper. Cook, stirring, until vegetables are soft, 2 to 3 minutes. Let vegetables cool for a couple of minutes, then add them to a food processor and liquify as much as possible, adding 1/4 cup beef broth if the vegetables become too sticky. Transfer back to the pan and add the reduced wine, then add the remaining 2 3/4 cups beef broth and bring back to a rolling boil. Reduce the heat and thicken with the roux until the sauce is as thick as you would like it to be. Add the sliced mushrooms, salt and black pepper to taste, then simmer for 2 additional minutes.
SWEETBREADS WITH MUSHROOMS AND CHERRIES
Hearth Restaurant recently held a dinner featuring modestly priced Burgundy wines. Among the dishes paired with them were sautéed sweetbreads served on scrambled eggs seasoned with black truffles.Sweetbreads are a superb choice with red Burgundies. I wanted to pick up the cherry flavors that showed up in the Côte Chalonnaise wines we tasted, so I skipped the eggs and instead added dried cherries.There is a certain amount of preliminary preparation - soaking, peeling and poaching - required before sweetbreads are ready to cook. Some recipes also call for pressing them, but I think that just makes them dry, which they certainly are not in this pinot noir-friendly dish.
Provided by Florence Fabricant
Categories dinner, quick, main course
Time 30m
Yield 4 first-course, 3 main-dish servings
Number Of Ingredients 13
Steps:
- Rinse sweetbreads under cold running water. Dissolve 1 tablespoon salt in 2 cups cold water in a 2-quart bowl. Add juice of 1/2 lemon. Add sweetbreads; water should cover them. Soak 1 to 2 hours. Place cherries in a dish, add wine and set aside at least 2 hours.
- Remove sweetbreads from water and use a sharp knife to peel off translucent membrane and remove any bits of fat. If sweetbreads separate into sections, that is fine. Place sweetbreads in a saucepan, cover with cold water, add almost all remaining lemon juice, bring to a slow simmer and poach 15 minutes. Allow to cool in liquid, then refrigerate until ready to use.
- Remove sweetbreads from liquid. Separate into 1- to 2-inch nuggets. Pat dry. Season flour with salt and pepper and dust sweetbreads. Melt butter in a 12-inch skillet or sauté pan with a cover. Very lightly brown sweetbreads. Remove to a dish. Add pancetta and onion to skillet. Sauté on medium-low until starting to color. Add mushrooms and sauté until softened. Add cherries with wine, and stock. Stir to deglaze pan. Bring to a simmer, add sweetbreads, baste with sauce.
- Cover and simmer gently 10 minutes. Season sauce with remaining juice of lemon and salt and pepper. Baste sweetbreads again, add tarragon and serve.
Nutrition Facts : @context http, Calories 598, UnsaturatedFat 21 grams, Carbohydrate 29 grams, Fat 42 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 16 grams, Sodium 799 milligrams, Sugar 16 grams, TransFat 0 grams
SWEETBREADS (PAN SEARED)
Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They can be sauteed, braised, poached, grilled, fried, and even roasted. In addition to center of plate entrees, sweetbreads can be served as hot or cold appetizers or hors d'oeuvres. They can be purchased in specialty gourmet markets. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
- Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
- Drain and cover with cold water.
- Remove all membranes and tubes.
- Slice each sweetbread in half crosswise.
- Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
- Heat butter and oil in a skillet until very hot.
- Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
- When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
- Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love