| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Niger |
Toohot05 |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Lamb or calves sweetbreads |
| 1 |
T |
Lemon juice |
| 2 |
T |
Unsalted butter |
| 2 |
T |
Olive oil |
| 1 |
t |
Salt |
| 1/2 |
t |
Freshly-ground black pepper |
|
|
=== SAUCE === |
| 1/2 |
c |
Finely-chopped onion |
| 4 |
|
Shallots, finely chopped |
| 2 1/2 |
T |
Sherry vinegar, or to taste |
| 1/4 |
c |
Fino or amontillado sherry |
| 1 1/2 |
c |
Beef broth or veal stock |
|
|
reduced by half |
| 1 |
T |
Honey |
| 1 |
T |
Unsalted butter |
INSTRUCTIONS
Soak the sweetbreads in cold water to cover for 2 hours, changing the
water 3 times. Drain and place the sweetbreads in a saucepan. Cover
with cold water and add the lemon juice. Bring to a boil, reduce the
heat to low and simmer for 5 minutes. Drain the sweetbreads and
immediately plunge them into a bowl of cold water. After 3 or 4
minutes, remove and drain the sweetbreads on paper towels. Separate
into lobes, with the natural partitions, and remove the tubes and
connective tissues. The pieces will be approximately 2 by 2 inches. In
a large skillet that will hold all the sweetbreads in a single layer,
heat the butter and olive oil over medium heat. Add the sweetbreads,
sprinkle them with salt and pepper, and increase the heat to
medium-high. Cook, without stirring for about 3 minutes, then turn the
sweetbreads to the other side. Continue cooking until golden, about 5
minutes more. Transfer them with a slotted spoon to a plate and set
aside. Add the onion and shallot to the pan and saute for about 5
minutes, until golden. Add the vinegar and sherry, increase the heat
to high, and deglaze the pan, stirring and scraping until the liquid
has reduced by half. Add the beef broth or veal stock and simmer until
again reduced by half, to just under 1 cup. Whisk in the honey and the
butter and return the sweetbreads to the pan. Turn them in the sauce
until heated through and nicely glazed, and serve immediately. This
recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan
Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show #
TH-6252 broadcast 05-01-1997) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-09-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster
v2.0l.
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