Sweetbreads

OmManiPadmeOmelet said:

I normally serve these boiled (then separated with the membranes and fat
removed) in a simple white sauce over scrambled eggs or bits of toast.
The white sauce is made from the boiling water with roux.

I've also cooked them on the barbecue, whole, then sliced.

Both ways are delicious!

I just bought a package yesterday and plan to marinate them in a lemon
based marinade, probably with fresh rosemary. I want to try them on the
electric grill.

How do others cook and serve these delightful morsels?

I have NEVER even seen them in the market, so they are something I
order regularly in restaurants.

In article <[email hidden]>,

sf said:

OmManiPadmeOmelet said:

I normally serve these boiled (then separated with the membranes and fat
removed) in a simple white sauce over scrambled eggs or bits of toast.
The white sauce is made from the boiling water with roux.

I've also cooked them on the barbecue, whole, then sliced.

Both ways are delicious!

I just bought a package yesterday and plan to marinate them in a lemon
based marinade, probably with fresh rosemary. I want to try them on the
electric grill.

How do others cook and serve these delightful morsels?

I have NEVER even seen them in the market, so they are something I
order regularly in restaurants.

Really???
They are available routinely at the local grocery store. :-)
You might try a Mexican market if you have one localy.

I'd ship you some, but it'd have to be overnighted using dry ice,
and that could get pricey. <lol> This package was only $1.19 per lb.

I don't recall mom ever having trouble finding them when we lived in
California? We lived in LA.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

I've also never seen these in any store. I have them occasionally at a
local restaurant, but they're rather expensive.

By the way, how do you prounce "sweetbreads" correctly? Like the way it is
spelt?

"sf" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OmManiPadmeOmelet said:

I normally serve these boiled (then separated with the membranes and fat
removed) in a simple white sauce over scrambled eggs or bits of toast.
The white sauce is made from the boiling water with roux.

I've also cooked them on the barbecue, whole, then sliced.

Both ways are delicious!

I just bought a package yesterday and plan to marinate them in a lemon
based marinade, probably with fresh rosemary. I want to try them on the
electric grill.

How do others cook and serve these delightful morsels?

I have NEVER even seen them in the market, so they are something I
order regularly in restaurants.

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I normally serve these boiled (then separated with the membranes and fat
removed) in a simple white sauce over scrambled eggs or bits of toast.
The white sauce is made from the boiling water with roux.

I've also cooked them on the barbecue, whole, then sliced.

Both ways are delicious!

I just bought a package yesterday and plan to marinate them in a lemon
based marinade, probably with fresh rosemary. I want to try them on the
electric grill.

How do others cook and serve these delightful morsels?

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

Mom always served them breaded. I loved those things. Haven't seen them in
the store out here in 30 years.
Janet

OmManiPadmeOmelet said:

In article <[email hidden]>,

sf said:

Quoted message said:

I have NEVER even seen them in the market, so they are something I
order regularly in restaurants.

Really???
They are available routinely at the local grocery store. :-)
You might try a Mexican market if you have one localy.

I have carneseria just up the street, but it doesn't carry
sweetbreads.

Quoted message said:

I'd ship you some, but it'd have to be overnighted using dry ice,
and that could get pricey. <lol> This package was only $1.19 per lb.

Wow! Great initial price, but the cost of shipping would be too much.
I can get them for a very reasonable price at one of my regular dining
spots.

Quoted message said:

I don't recall mom ever having trouble finding them when we lived in
California? We lived in LA.

Maybe it's still easily available there. I dunno.

Actually, it's good that I can't get them because it's one of those
things I really like to order in restaurants. If I could get them and
they were something I made well at home, it would spoil the dining out
experience for me.

You know what they say... every cloud has a silver lining!

Many of the steakhouses on the CA central coast used to serve these, such as
F. McLintocks. I don't think they do so now, but they were readily available
in the markets when I lived there, 10 years ago or so.

I like to make them "picatta" style. I slice them lengthwise, so that they
are about 1/4 to 1/2 inch thick. I do not blanch them, and I do not bread
them, and I do not pick away any membranes or fat. In a hot cast-iron
skillet, saute them in butter with fresh-ground pepper, maybe with some
garlic if you are so inclined, until they are done through, browned on the
outside, and the butter is browned.

Remove the sweetbreads from the skillet, and add some lemon juice and
capers. Reduce until the sauce is thick as syrup. Put the sweetbreads back
into the pan to reheat and coat with the sauce, and then serve. Just
heavenly!

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I normally serve these boiled (then separated with the membranes and fat
removed) in a simple white sauce over scrambled eggs or bits of toast.
The white sauce is made from the boiling water with roux.

I've also cooked them on the barbecue, whole, then sliced.

Both ways are delicious!

I just bought a package yesterday and plan to marinate them in a lemon
based marinade, probably with fresh rosemary. I want to try them on the
electric grill.

How do others cook and serve these delightful morsels?

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

AL said:

By the way, how do you prounce "sweetbreads" correctly? Like the way it is
spelt?

Yes

Nobody said:

Many of the steakhouses on the CA central coast used to serve these, such as
F. McLintocks. I don't think they do so now, but they were readily available
in the markets when I lived there, 10 years ago or so.

I like to make them "picatta" style. I slice them lengthwise, so that they
are about 1/4 to 1/2 inch thick. I do not blanch them, and I do not bread
them, and I do not pick away any membranes or fat. In a hot cast-iron
skillet, saute them in butter with fresh-ground pepper, maybe with some
garlic if you are so inclined, until they are done through, browned on the
outside, and the butter is browned.

Remove the sweetbreads from the skillet, and add some lemon juice and
capers. Reduce until the sauce is thick as syrup. Put the sweetbreads back
into the pan to reheat and coat with the sauce, and then serve. Just
heavenly!

Mmmmm sounds good! I love chicken and veal picatta style, but I've
never considered or heard of sweetbreads made that way.

OmManiPadmeOmelet said:

I normally serve these boiled (then separated with the membranes and fat
removed) in a simple white sauce over scrambled eggs or bits of toast.
The white sauce is made from the boiling water with roux.

I've also cooked them on the barbecue, whole, then sliced.

Both ways are delicious!

I just bought a package yesterday and plan to marinate them in a lemon
based marinade, probably with fresh rosemary. I want to try them on the
electric grill.

How do others cook and serve these delightful morsels?

Cheers!
--
Om.

I breadcrumb them, then fry them.

First I boil them, as you do, just long enough to make them firm. When
they've cooled, I separate them into pieces, about the size of medium
scallops. I don't remove all the membranes. They hold the meat
together, like sausage skins.

Then I flour, egg and breadcrumb them and fry them in a little butter
till breadcrumbs are golden.

Kathy

In article <[email hidden]>, "AL" <[email hidden]>

Quoted message said:

I've also never seen these in any store. I have them occasionally at a
local restaurant, but they're rather expensive.

By the way, how do you prounce "sweetbreads" correctly? Like the way it is
spelt?

Yes, it's just "sweet breads".

Like I said, I only paid $1.19 per lb. for the package I got today.
Our local stores carry a large number of "organ" meats, and other odd
stuff during holidays. Sweetbreads, tripe and lengua are always
available. Unfortunately, tongue tends to be rather expensive. <G>

They sell WHOLE hogs heads during the holiday season as that is the
traditional meat for authentic tamales.

We have a very high hispanic population so that is probably why. ;-)

I'm betting if you asked around, you might be able to find them. They
are a comfort food for me. Mom made them quite a bit when I was growing
up and I still love them! We always ate them boiled in a white sauce and
served over toast bits or scrambled eggs, but we learned awhile ago that
they were also fantastic cooked whole on the barbecue and sliced.

I want to experiment with the electric grill now and have that package
marinating in the 'frige right now in a lemon and soy sauce based
marinade.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Janet Bostwick said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I normally serve these boiled (then separated with the membranes and fat
removed) in a simple white sauce over scrambled eggs or bits of toast.
The white sauce is made from the boiling water with roux.

I've also cooked them on the barbecue, whole, then sliced.

Both ways are delicious!

I just bought a package yesterday and plan to marinate them in a lemon
based marinade, probably with fresh rosemary. I want to try them on the
electric grill.

How do others cook and serve these delightful morsels?

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

Mom always served them breaded. I loved those things. Haven't seen them in
the store out here in 30 years.
Janet

Where are you?
I am in central texas and can get them any time I want them, cheap. ;-d

I've never tried them breaded...
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

sf said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

sf said:

>
I have NEVER even seen them in the market, so they are something I
order regularly in restaurants.

Really???
They are available routinely at the local grocery store. :-)
You might try a Mexican market if you have one localy.

I have carneseria just up the street, but it doesn't carry
sweetbreads.

Ask them about ordering. :-)
The Mexican markets in our area are really good about that.
If they are out of chicken feet for instance, they can get them for me.
I also HATE split pigs feet! They will go to the trouble to order whole
ones for me if I ask, as long as I buy 25 lbs. <G> But, I love pigs feet
with beans so it's worth it to get that many.

I don't understand why so many stores split them! It creates tons of
bone slivers and I hate that. :-P I prefer them whole.

Quoted message said:

Quoted message said:

I'd ship you some, but it'd have to be overnighted using dry ice,
and that could get pricey. <lol> This package was only $1.19 per lb.

Wow! Great initial price, but the cost of shipping would be too much.
I can get them for a very reasonable price at one of my regular dining
spots.

See if your mexican market will order them. Seriously. :-)
Sometimes it only takes one request to get them to carry them on a
regular basis.

Quoted message said:

Quoted message said:

I don't recall mom ever having trouble finding them when we lived in
California? We lived in LA.

Maybe it's still easily available there. I dunno.

Actually, it's good that I can't get them because it's one of those
things I really like to order in restaurants. If I could get them and
they were something I made well at home, it would spoil the dining out
experience for me.

You know what they say... every cloud has a silver lining!

Ok... To each her own! <lol>
I just really like to have them when I want them, and they are easy to
prepare.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Nobody said:

Many of the steakhouses on the CA central coast used to serve these, such as
F. McLintocks. I don't think they do so now, but they were readily available
in the markets when I lived there, 10 years ago or so.

I like to make them "picatta" style. I slice them lengthwise, so that they
are about 1/4 to 1/2 inch thick. I do not blanch them, and I do not bread
them, and I do not pick away any membranes or fat. In a hot cast-iron
skillet, saute them in butter with fresh-ground pepper, maybe with some
garlic if you are so inclined, until they are done through, browned on the
outside, and the butter is browned.

Remove the sweetbreads from the skillet, and add some lemon juice and
capers. Reduce until the sauce is thick as syrup. Put the sweetbreads back
into the pan to reheat and coat with the sauce, and then serve. Just
heavenly!

Damn, that sounds good! :-)
Do you slice them partially frozen to get an even thickness?

Do try them on a wood grill sometime, to the point where they are a nice
golden brown on the outside. OH so good!

We always used the boiling water to make the roux sauce as it was well
flavored.

Thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

(Kathy in NZ) said:

OmManiPadmeOmelet said:

I normally serve these boiled (then separated with the membranes and fat
removed) in a simple white sauce over scrambled eggs or bits of toast.
The white sauce is made from the boiling water with roux.

I've also cooked them on the barbecue, whole, then sliced.

Both ways are delicious!

I just bought a package yesterday and plan to marinate them in a lemon
based marinade, probably with fresh rosemary. I want to try them on the
electric grill.

How do others cook and serve these delightful morsels?

Cheers!
--
Om.

I breadcrumb them, then fry them.

First I boil them, as you do, just long enough to make them firm. When
they've cooled, I separate them into pieces, about the size of medium
scallops. I don't remove all the membranes. They hold the meat
together, like sausage skins.

Then I flour, egg and breadcrumb them and fry them in a little butter
till breadcrumbs are golden.

Kathy

I've never tried them breaded. :-)
Wonder how that would work with a fry baby?

Thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Janet Bostwick" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I normally serve these boiled (then separated with the membranes and fat
removed) in a simple white sauce over scrambled eggs or bits of toast.
The white sauce is made from the boiling water with roux.

I've also cooked them on the barbecue, whole, then sliced.

Both ways are delicious!

I just bought a package yesterday and plan to marinate them in a lemon
based marinade, probably with fresh rosemary. I want to try them on the
electric grill.

How do others cook and serve these delightful morsels?

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack
Nicholson

Mom always served them breaded. I loved those things. Haven't seen them
in the store out here in 30 years.
Janet

Yum! I'm going to have to check around to see if I can find some. Never
saw them where we moved from.

MoM

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Janet Bostwick" <[email hidden]> wrote:

snip

Quoted message said:

Quoted message said:

Mom always served them breaded. I loved those things. Haven't seen them
in
the store out here in 30 years.
Janet

Where are you?
I am in central texas and can get them any time I want them, cheap. ;-d

I've never tried them breaded...
--
Om.

Idaho. Nothing is cheap here :o{ We tend to get only very basic cuts of
meat, nothing suspicious. That goes for most foods.
J

In article <[email hidden]>,

Janet Bostwick said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Janet Bostwick" <[email hidden]> wrote:

snip

Quoted message said:

Quoted message said:

Mom always served them breaded. I loved those things. Haven't seen them
in
the store out here in 30 years.
Janet

Where are you?
I am in central texas and can get them any time I want them, cheap. ;-d

I've never tried them breaded...
--
Om.

Idaho. Nothing is cheap here :o{ We tend to get only very basic cuts of
meat, nothing suspicious. That goes for most foods.
J

There is plenty of room in Texas....... ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...
snip

Quoted message said:

Quoted message said:

Quoted message said:

Where are you?
I am in central texas and can get them any time I want them, cheap. ;-d

I've never tried them breaded...
--
Om.

Idaho. Nothing is cheap here :o{ We tend to get only very basic cuts of
meat, nothing suspicious. That goes for most foods.
J

There is plenty of room in Texas....... ;-)
--
Om.

Thank you. That's nice of you.
J

"Janet Bostwick" <[email hidden]> wrote

Quoted message said:

"OmManiPadmeOmelet" <[email hidden]> wrote

Quoted message said:

Quoted message said:

There is plenty of room in Texas....... ;-)
--
Om.

Thank you. That's nice of you.
J

She's right, if everyone one the planet moved to Texas,
they'd fit with a few square feet of land each.

nancy