Sweetbreads

I’ve never made them at home, but I tend to enjoy them most when grilled/seared or lightly pan fried. I generally find deep frying them overwhelms the flavor.

Several New Orleans restaurants do them as well as any I’ve ever had, and I’d have a hard time picking the best between Clancy’s and Bayonna. I wonder how they smell during prep?

Jacques Pepins braised sweetbreads with truffle and Madeira is the best recipe I’ve used for them. Although they are delicious pan fried with sauce meunière

If you are looking for a lighter recipe, then grilling is the way to go. The method I use is from an Argentinean steakhouse.

We start by blanching whole sweetbreads in a court boullion and then pressing them between two sheet pans with a couple #10 cans on top to cool overnight. You can blanch in plain water, just make sure its salted well.

Pressing the sweetbreads firms up the texture a bit and keeping them whole makes it easier to cook them on the grill.

The next day they are seasoned with s&p, lightly rubbed with oil, and grilled over oak while being brushed with lemon juice. Remember that these are already cooked so you are just grilling to reheat and add color.

As with all meats cooked in traditional Argentinean fashion, a la parilla, serve these grilled sweetbreads with chimichurri and crusty bread.

It's funny to watch people dig into these not realizing what they are. There is always a few guests who want "more of that meat".

quote:

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but hand them organ tissue and they freak out.

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What’s their texture?

I’m open to eating anything but can be turned off by odd textures. Tripe for example was really chewy when I had it in pho.

Using this method. Poaching them now and will press and refrigerate overnight. Grilling tomorrow.

Mine were whole. Poaching for 10 mins then throwing in an ice bath before refrigerating.