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Categories:
flour sweetbread nuggets olive oil shallots garlic tomatoes beef stock balsamic vinegar green onions butter parsley salt paprika salt garlic black pepper onion powder cayenne pepper dried leaf oregano thyme
Viewed: 83 - Published at: 6 years agoIngredients
- 1/2 cup flour
- 1 tablespoon Essence, recipe follows
- 1 pound sweetbread nuggets, cleaned
- 2 tablespoons olive oil, plus 2 tablespoons
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 1/2 cup cooked lentils
- 1/2 cup chopped tomatoes, peeled and seeded
- 1 1/2 cups beef stock, reduced to 1 cup
- 2 tablespoons balsamic vinegar
- 1/4 cup chopped green onions
- Butter, if desired
- 2 tablespoons chopped parsley
- Salt and black pepper
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Method
- For the sweetbreads: In a mixing bowl, combine the flour and 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 reseason if needed.
- To assemble, spoon the smothered sweetbreads into a shallow oversized bowl.
- Garnish with chopped parsley and fine ground black pepper.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
- Published by William and Morrow, 1993.
