Sautéed Sweetbreads With Lemon And Cinnamon Recipes

SWEETBREADS SAUTé RECIPE

Steps:

• Remove membranes and sinew from sweetbreads. Cut into 1-inch cubes.
• Place a skillet over high heat and add 2 tablespoons butter, swirling it around. Add sweetbreads and let the cubes brown on one side before turning. Sprinkle with about 3/4 teaspoon salt. Brown sweetbreads in this way, turning only once per side until cubes are browned on most surfaces, about 5 minutes total. Remove from skillet and set aside.
• Add more butter, onions, and salt to taste. Sauté until browned, about 10 to 15 minutes. Move onions to one side of your skillet and add chiles, mustard seeds, and red peppers. Mustard seeds will pop. Add sweetbreads back into the pan. Add turmeric, sprinkling it over contents of the pan, and stir everything around. Sauté for 1 more minute to let ingredients mix together. Serve hot, garnishing with cilantro or parsley.

SAUTéED SWEETBREADS WITH LEMON AND CINNAMON

Steps:

• Soak the sweetbreads in lukewarm water for 2-3 hours to remove any traces of blood, changing the water twice. Rinse them and remove the tough outer membrane and any bits of fat, but leave the inner membrane intact so that the sweetbreads don't disintegrate. Put them in a pan of lightly salted water, bring slowly to the boil, and simmer 3 minutes; this firms them up. Lift them out with a slotted spoon and plunge them into cold water. Drain and dry them, and pull off any gristle.
• Fry the onion in the butter in a large skillet, over low heat, until soft.
• Slice the sweetbreads and put them in the skillet. Dust lightly with cinnamon and cook the slices for 1 minute on each side.
• Squeeze lemon juice over them and serve.

SWEETBREADS (PAN SEARED)

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.

SAUTEED SWEETBREADS (LAMB OR VEAL)

Steps:

• Put Salt& vinegar in a saucepan with enough water to cover the sweet breads, bring to a boil.
• Add sweetbreads, cover and simmer for 20 minutes.
• Immediately drain and cover with cold water.
• Drain and cover with cold water.
• Remove all the membranes and tubes.
• Slice in half crosswise (you'll have 8 halves).
• Dredge in flower& garlic.
• Heat butter& oil in a skillet.
• Saute the sweetbreads until browned3-5 minutes.
• Sprinkle with the bacon.