Sweetbreads

In article <1129464890.db28b41a70b46bc6ebefc7fce29f461b@teranews>,

MoM said:

I got 5 pounds of sweetbreads and I put all but 1 pound in the freezer. I
can't say I was pleased with the results, but I will work on the recipe.

I used this recipe

http://fooddownunder.com/cgi-bin/recipe.cgi?r=254375

Overcooked, overspiced. ;-)

Sweetbreads are a delicate meat with a delicate flavor...
The LESS additional flavoring used, the better IMHO!

Try poaching them, then separating the nodules. Break them up a bit.
Use the poaching water to make a plain roux/white sauce.

Make some toast, break it into bits. Add the sweetbreads back to the
white sauce, serve over toast bits. Scrambled eggs also works if you are
low carbing.

Or, marinate the sweetbreads in a little soy sauce and olive oil.

Grill and slice, serve with a chicken or beef mushroom cream sauce.

Above all, KEEP IT SIMPLE! :-)
And don't overcook. It ruins the texture.

Cheers!
--
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]...

Quoted message said:

In article <1129464890.db28b41a70b46bc6ebefc7fce29f461b@teranews>,

MoM said:

I got 5 pounds of sweetbreads and I put all but 1 pound in the freezer.
I
can't say I was pleased with the results, but I will work on the recipe.

I used this recipe

http://fooddownunder.com/cgi-bin/recipe.cgi?r=254375

Overcooked, overspiced. ;-)

Sweetbreads are a delicate meat with a delicate flavor...
The LESS additional flavoring used, the better IMHO!

Try poaching them, then separating the nodules. Break them up a bit.
Use the poaching water to make a plain roux/white sauce.

Make some toast, break it into bits. Add the sweetbreads back to the
white sauce, serve over toast bits. Scrambled eggs also works if you are
low carbing.

Or, marinate the sweetbreads in a little soy sauce and olive oil.

Grill and slice, serve with a chicken or beef mushroom cream sauce.

Above all, KEEP IT SIMPLE! :-)
And don't overcook. It ruins the texture.

Cheers!
--
Om.

I didn't use everything in the recipe. The sauce was good but I found the
sweetbreads a little bland. Also I don't think they were overcooked I think
I just didn't clean them up properly first. But, I will take note of your
information.

MoM

MoM said:

I got 5 pounds of sweetbreads and I put all but 1 pound in the freezer. I
can't say I was pleased with the results, but I will work on the recipe.

I used this recipe

http://fooddownunder.com/cgi-bin/recipe.cgi?r=254375

For starters, I'd eliminate the Bayou Blast - (Emeril's Creole
Seasoning). The rest looks good.

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

Quoted message said:

MoM said:

I got 5 pounds of sweetbreads and I put all but 1 pound in the freezer.
I
can't say I was pleased with the results, but I will work on the recipe.

I used this recipe

http://fooddownunder.com/cgi-bin/recipe.cgi?r=254375

For starters, I'd eliminate the Bayou Blast - (Emeril's Creole
Seasoning). The rest looks good.

I did. I hate the stuff.

MoM

MoM said:

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

Quoted message said:

MoM said:

I got 5 pounds of sweetbreads and I put all but 1 pound in the freezer.
I
can't say I was pleased with the results, but I will work on the recipe.

I used this recipe

http://fooddownunder.com/cgi-bin/recipe.cgi?r=254375

For starters, I'd eliminate the Bayou Blast - (Emeril's Creole
Seasoning). The rest looks good.

I did. I hate the stuff.

What do you think went wrong?

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

Quoted message said:

MoM said:

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

Quoted message said:

On Sun, 16 Oct 2005 08:15:28 -0400, MoM wrote:

> I got 5 pounds of sweetbreads and I put all but 1 pound in the

freezer.

Quoted message said:

> I
> can't say I was pleased with the results, but I will work on the

recipe.

Quoted message said:

>
> I used this recipe
>
> http://fooddownunder.com/cgi-bin/recipe.cgi?r=254375
>
For starters, I'd eliminate the Bayou Blast - (Emeril's Creole
Seasoning). The rest looks good.

I did. I hate the stuff.

What do you think went wrong?

I'm not sure. I think it may be that I didn't clean them up well enough.
Very hard to get the tissue off. Couldn't tell fat from gland.

MoM

MoM said:

Quoted message said:

Quoted message said:

What do you think went wrong?

I'm not sure. I think it may be that I didn't clean them up well enough.
Very hard to get the tissue off. Couldn't tell fat from gland.

I guess that takes experience.
http://www.donrockwell.com/lofiversion/index.php/t889.html
http://www.randomhouse.com/wotd/index.pperl?date=20010222
http://www.bartleby.com/87/0015.html

When you figure out the secret, be sure to tell all of us. Om says to
par boil first. I guess that makes it easier to tell where the tissue
is.

In article <1129489593.856645288842f5d5fa2fdeaa8381b3da@teranews>,

MoM said:

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

Quoted message said:

In article <1129464890.db28b41a70b46bc6ebefc7fce29f461b@teranews>,

MoM said:

I got 5 pounds of sweetbreads and I put all but 1 pound in the freezer.
I
can't say I was pleased with the results, but I will work on the recipe.

I used this recipe

http://fooddownunder.com/cgi-bin/recipe.cgi?r=254375

Overcooked, overspiced. ;-)

Sweetbreads are a delicate meat with a delicate flavor...
The LESS additional flavoring used, the better IMHO!

Try poaching them, then separating the nodules. Break them up a bit.
Use the poaching water to make a plain roux/white sauce.

Make some toast, break it into bits. Add the sweetbreads back to the
white sauce, serve over toast bits. Scrambled eggs also works if you are
low carbing.

Or, marinate the sweetbreads in a little soy sauce and olive oil.

Grill and slice, serve with a chicken or beef mushroom cream sauce.

Above all, KEEP IT SIMPLE! :-)
And don't overcook. It ruins the texture.

Cheers!
--
Om.

I didn't use everything in the recipe. The sauce was good but I found the
sweetbreads a little bland. Also I don't think they were overcooked I think
I just didn't clean them up properly first. But, I will take note of your
information.

MoM

Could be... They are very mild and do need a bit of salt.
That's one reason I like the soy marinade.
--
Om.

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

In article <1129503539.85e03c53fbbdbb12d98abe1be261769b@teranews>,

MoM said:

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

Quoted message said:

MoM said:

"sf" <[email hidden]> wrote in message
news:[email hidden]...
> On Sun, 16 Oct 2005 08:15:28 -0400, MoM wrote:
>
>> I got 5 pounds of sweetbreads and I put all but 1 pound in the
freezer.
>> I
>> can't say I was pleased with the results, but I will work on the
recipe.
>>
>> I used this recipe
>>
>> http://fooddownunder.com/cgi-bin/recipe.cgi?r=254375
>>
> For starters, I'd eliminate the Bayou Blast - (Emeril's Creole
> Seasoning). The rest looks good.

I did. I hate the stuff.

What do you think went wrong?

I'm not sure. I think it may be that I didn't clean them up well enough.
Very hard to get the tissue off. Couldn't tell fat from gland.

MoM

Mom and I always cleaned them after poaching. it was much easier!
--
Om.

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

In article <[email hidden]>,

sf said:

MoM said:

Quoted message said:

>
What do you think went wrong?

I'm not sure. I think it may be that I didn't clean them up well enough.
Very hard to get the tissue off. Couldn't tell fat from gland.

I guess that takes experience.
http://www.donrockwell.com/lofiversion/index.php/t889.html
http://www.randomhouse.com/wotd/index.pperl?date=20010222
http://www.bartleby.com/87/0015.html

When you figure out the secret, be sure to tell all of us. Om says to
par boil first. I guess that makes it easier to tell where the tissue
is.

That's how mom taught me to do it. :-)
And yes, it makes it easier and it's also easier to remove the cooked
membranes IMHO.

If I grill them tho', I just grill them whole but next time I want to
try poaching and pressing prior to grilling like that website you showed
me did! I'll be sure to report.....
--
Om.

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

In article <[email hidden]>,

sf said:

http://www.donrockwell.com/lofiversion/index.php/t889.html

Oh man... Serving them together with seafood and mushrooms sounds
wonderful!

Next time I head to austin, I was considering seeing if the oriental
market had fresh oyster and fresh [censored]. I want to make a mixed cream
of mushroom soup using those and also sliced portabello and regular
sliced buttom mushrooms from the store.

All together in a white sauce with sweetbreads and maybe some shrimp
and/or scallops?

It'd be expensive to make but it should be good. I'd spice with just a
little salt and pepper at most!
--
Om.

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

In article <[email hidden]>,

sf said:

http://www.bartleby.com/87/0015.html

I bookmarked that one!
Lots of good recipes, and I noted that that site also said to parboil
for initial preparation.

I'm surprised we've not heard from Pastorio on this one.
--
Om.

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

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

Quoted message said:

MoM said:

Quoted message said:

>
What do you think went wrong?

I'm not sure. I think it may be that I didn't clean them up well
enough.
Very hard to get the tissue off. Couldn't tell fat from gland.

I guess that takes experience.
http://www.donrockwell.com/lofiversion/index.php/t889.html
http://www.randomhouse.com/wotd/index.pperl?date=20010222
http://www.bartleby.com/87/0015.html

When you figure out the secret, be sure to tell all of us. Om says to
par boil first. I guess that makes it easier to tell where the tissue
is.

Thanks for the websites!

MoM

In article <1129569170.d7175be251e3e1a1f36fba26f458b03c@teranews>,

MoM said:

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

Quoted message said:

In article <[email hidden]>,

sf said:

http://www.donrockwell.com/lofiversion/index.php/t889.html

Oh man... Serving them together with seafood and mushrooms sounds
wonderful!

Next time I head to austin, I was considering seeing if the oriental
market had fresh oyster and fresh [censored]. I want to make a mixed cream
of mushroom soup using those and also sliced portabello and regular
sliced buttom mushrooms from the store.

All together in a white sauce with sweetbreads and maybe some shrimp
and/or scallops?

It'd be expensive to make but it should be good. I'd spice with just a
little salt and pepper at most!
--
Om.

I found the recipe for Sweetbreads Financiere one of the posters mentioned.

Sweetbreads Financière

(Serves 4 people)

Sweetbreads are the thymus glands of the veal (young pork and Lamb). There
are two glands-an elongated lobe in the throat and a larger, rounder gland
near the heart. The heart sweetbread is considered the most delectable and
is used in sliced sautéed. The elongated part must be free of membranes and
is used braised or stewed, mixed with other ingredients.

Tools: Pastry pin- 2 gal. sauce pan- 1 qt. sauce pan- 4x6 in wide soup
bowl -1/2 sheet pan

Ingredients:- to convert -2 lbs. puff pastry sheet 1/4
thick - 2 Lbs. sweetbreads (Plume de Veau or Provimi preferred) - 1
carrot -1/2 onion - 2 celery sticks - Bouquet Garni - 1 oz vinegar - 2 oz.
Port wine - 4 oz. shiitake mushrooms -2 oz. green olives - 2 chopped
shallots -1 oz truffles - 4 oz butter - Salt and black pepper

Steps: 1) Bake the pastry "vol au vent" (two circles of puff pastry, 4 inch
in diameter, on the top of the other) for 20 minutes at 350o. Cut the center
to leave only a cylinder. 2) Blanch the sweetbreads in boiling water and
vinegar for 2 minutes to firm up the membranes. Refresh and peel the
sweetbread very carefully. 3) Cook the sweetbreads in a court-bouillon
(made of carrot, onion, celery and bouquet garni, salt and pepper and enough
water to cover the SB ) for 15 minutes.4) Dry-up and flour the sweet breads.
Sauté in olive oil until golden brown 5)Separately, sauté the shallots,
olives, truffles and [censored] mushrooms in butter for 5 minutes. Deglaze with
the port wine and add the sweetbreads. Add 1 cup of poaching liquid and cook
for 15 minutes 6)Finish the sweetbreads with extra butter, salt and pepper
and place them with the rooster combs in the center of the pastry shell 7)
Chicken kidneys, cockscombs and quenelles are optional to make this dish a
classic.

Yeah, I spotted this one on that website also. :-)
I've bookmarked the website. Once cleaned, Sweetbreads are actually
fairly low in fat and at the price of $1.19, they are cheap eating.
I do want to learn more ways to prepare them!

I'll pass on the rooster combs tho'. <lol>

Cheers!
--
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]...

Quoted message said:

In article <1129569170.d7175be251e3e1a1f36fba26f458b03c@teranews>,

MoM said:

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

Quoted message said:

In article <[email hidden]>,
sf <[email hidden]> wrote:

> http://www.donrockwell.com/lofiversion/index.php/t889.html

Oh man... Serving them together with seafood and mushrooms sounds
wonderful!

Next time I head to austin, I was considering seeing if the oriental
market had fresh oyster and fresh [censored]. I want to make a mixed
cream
of mushroom soup using those and also sliced portabello and regular
sliced buttom mushrooms from the store.

All together in a white sauce with sweetbreads and maybe some shrimp
and/or scallops?

It'd be expensive to make but it should be good. I'd spice with just a
little salt and pepper at most!
--
Om.

I found the recipe for Sweetbreads Financiere one of the posters
mentioned.

Sweetbreads Financière

(Serves 4 people)

Sweetbreads are the thymus glands of the veal (young pork and Lamb).
There
are two glands-an elongated lobe in the throat and a larger, rounder
gland
near the heart. The heart sweetbread is considered the most delectable
and
is used in sliced sautéed. The elongated part must be free of membranes
and
is used braised or stewed, mixed with other ingredients.

Tools: Pastry pin- 2 gal. sauce pan- 1 qt. sauce pan- 4x6 in wide soup
bowl -1/2 sheet pan

Ingredients:- to convert -2 lbs. puff pastry sheet 1/4
thick - 2 Lbs. sweetbreads (Plume de Veau or Provimi preferred) - 1
carrot -1/2 onion - 2 celery sticks - Bouquet Garni - 1 oz vinegar - 2
oz.
Port wine - 4 oz. shiitake mushrooms -2 oz. green olives - 2 chopped
shallots -1 oz truffles - 4 oz butter - Salt and black pepper

Steps: 1) Bake the pastry "vol au vent" (two circles of puff pastry, 4
inch
in diameter, on the top of the other) for 20 minutes at 350o. Cut the
center
to leave only a cylinder. 2) Blanch the sweetbreads in boiling water and
vinegar for 2 minutes to firm up the membranes. Refresh and peel the
sweetbread very carefully. 3) Cook the sweetbreads in a court-bouillon
(made of carrot, onion, celery and bouquet garni, salt and pepper and
enough
water to cover the SB ) for 15 minutes.4) Dry-up and flour the sweet
breads.
Sauté in olive oil until golden brown 5)Separately, sauté the shallots,
olives, truffles and [censored] mushrooms in butter for 5 minutes. Deglaze
with
the port wine and add the sweetbreads. Add 1 cup of poaching liquid and
cook
for 15 minutes 6)Finish the sweetbreads with extra butter, salt and
pepper
and place them with the rooster combs in the center of the pastry shell
7)
Chicken kidneys, cockscombs and quenelles are optional to make this dish
a
classic.

Yeah, I spotted this one on that website also. :-)
I've bookmarked the website. Once cleaned, Sweetbreads are actually
fairly low in fat and at the price of $1.19, they are cheap eating.
I do want to learn more ways to prepare them!

I'll pass on the rooster combs tho'. <lol>

Cheers!
--
Om.

Me too. And chicken feet.

MoM

In article <1129606875.66a1424fb56ecfb1af42a737b26bd90d@teranews>,

MoM said:

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

<snipped for brevity>

Quoted message said:

Quoted message said:

Yeah, I spotted this one on that website also. :-)
I've bookmarked the website. Once cleaned, Sweetbreads are actually
fairly low in fat and at the price of $1.19, they are cheap eating.
I do want to learn more ways to prepare them!

I'll pass on the rooster combs tho'. <lol>

Cheers!
--
Om.

Me too. And chicken feet.

MoM

ROFL!!!
Funny you should say that!
I just posted a new thread about chicken feet.

I love them. ;-d

Cheers!
--
Om.

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