Grilled Sweetbreads Recipes

STUFFED SWEETBREADS

Stuffed Sweetbreads image

Provided by Robert Irvine : Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 peeled hard boiled eggs, sliced and cut into cubes
1 bunch parsley leaves, chopped
1 small onion, diced
2 cups bread crumbs
1/2 cup melted butter
1/2 cup chicken broth or vegetable broth (or more as needed)
1 1/2 pounds calf's sweetbreads
Salt
Freshly ground black pepper
1/4 cup grapeseed oil
1/2 cup all-purpose flour

Steps:

Preheat an oven to 375 degrees F.
In a medium mixing bowl, combine the hard boiled eggs, parsley, onions, bread crumbs, melted butter, and enough broth, as needed, to make a wet stuffing. Pat the sweetbreads dry with a paper towel and make a pocket in the middle of the sweetbreads big enough to fill. Season the sweetbreads with salt and pepper and fill cavity with stuffing mixture. Heat the grapeseed oil in a medium skillet with an oven safe handle. In a shallow bowl, season flour with salt and pepper and dredge sweetbreads in flour, shaking off excess. Gently transfer sweetbreads to hot skillet and sear for 3 to 4 minutes per side. Place the whole pan in the preheated oven to finish. Test for doneness after about 5 more minutes by touching the sweetbreads to see if the interior has "tightened up" enough so it will remain intact when it is sliced. When this point has been reached remove from oven and let rest for about 20 minutes to allow all the flavors to flow back into the sweetbreads and allow it to set up before slicing.

GRILLED SWEETBREADS

Grilled Sweetbreads image

Categories Beef Pork Vinegar Summer Grill/Barbecue Boil Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 lb sweetbreads
1 gallon cold water
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons extra-virgin olive oil
Accompaniment: chimichurri sauce
Special Equipment
4 (12-inch) wooden skewers, soaked in warm water 1 hour

Steps:

Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas; see "Grilling Procedure").
Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers. Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.
Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.

SWEETBREADS

Sweetbreads image

Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.

Provided by Norma

Categories 100+ Everyday Cooking Recipes

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

1 pound beef sweetbreads
½ cup all-purpose flour
1 cup oil for frying
salt and pepper to taste

Steps:

Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.

Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg

SWEETBREADS (PAN SEARED)

Sweetbreads (Pan Seared) image

Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They can be sauteed, braised, poached, grilled, fried, and even roasted. In addition to center of plate entrees, sweetbreads can be served as hot or cold appetizers or hors d'oeuvres. They can be purchased in specialty gourmet markets. If you have any questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories Beef Organ Meats

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs sweetbreads
1 teaspoon salt
1 teaspoon vinegar
1/2 cup shallot (chopped)
1 tablespoon fresh Italian parsley (finely chopped)
1/4 cup flour
2 teaspoons garlic powder
2 tablespoons butter
2 tablespoons extra virgin olive oil

Steps:

Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
Drain and cover with cold water.
Remove all membranes and tubes.
Slice each sweetbread in half crosswise.
Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
Heat butter and oil in a skillet until very hot.
Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.

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