Name: Funky Smothered Sweetbreads
Ingredients: 1/2 c Flour; 1 tb Emeril.s Essence; see * Note; 1 lb Sweetbread nuggets; cleaned; 4 tb Olive oil; divided; 2 tb Minced shallots; 1 tb Minced garlic; 1/2 c Cooked lentils; 1/2 c Peeled; seeded, chopped tomatoes; 1 1/2 c Beef stock; reduced to 1 cup; 2 tb Balsamic vinegar; 1/4 c Chopped green onions; Butter; if desired; 2 tb Chopped parsley; Salt; to taste; Freshly-ground black pepper; to taste

On Sundays God wants us to do more than sing songs together and have wonderful worship experiences. He wants to knit the fabric of our lives together. For many, church has become all about me – what I’m learning, what I’m seeking, what I’m desperate for, what I need, how I’ve been affected, what I can do. We see ourselves as isolated individuals all seeking personal encounters with God, wherever we can find them. Sadly, this reflects our individualistic, me-obsessed culture. Rather than seeing ourselves as part of a worship community, we become worship consumers. We want worship on demand, served up in our own time, and with our own music.

Bob Kauflin

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Sami	Essnce05	4	servings

INGREDIENTS

1/2	c	Flour
1	tb	Emeril.s Essence; see * Note
1	lb	Sweetbread nuggets; cleaned
4	tb	Olive oil; divided
2	tb	Minced shallots
1	tb	Minced garlic
1/2	c	Cooked lentils
1/2	c	Peeled; seeded, chopped tomatoes
1 1/2	c	Beef stock; reduced to 1 cup
2	tb	Balsamic vinegar
1/4	c	Chopped green onions
		Butter; if desired
2	tb	Chopped parsley
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

* Note: See the .Emeril.s Essence Information. recipe which is included in
this collection.
For the sweetbreads: In a mixing bowl, combine the flour and Emeril.s
Essence. Lightly toss the sweetbreads in the flour mixture, coating each
piece completely. In a saute pan, heat the olive oil. When the oil is
smoking hot, add the sweetbreads. Sear the sweetbreads on each side,
stirring constantly for about 1 to 2 minutes. Remove from the pan and place
on a paper-lined plate. Season with Essence. For the sauce: In the same
saute pan, heat the olive oil. When the pan is smoking hot, saute the
shallots and garlic for 1 minute. Add the lentils, tomatoes, reduction and
balsamic vinegar. Season with salt and pepper. Bring up to a boil, reduce
to a simmer, add the sweetbreads. Simmer the sweetbreads for about 5 to 6
minutes. Add the green onions. Finish the sauce with the butter and
re-season if needed. To assemble, spoon the smothered sweetbreads into a
swallow oversized bowl. Garnish with chopped parsley and fine ground black
pepper. This recipe yields 4 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2287 broadcast 02-24-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected]
03-09-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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