SWEETBREADS
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
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
BEST BASIC SWEET BREAD
This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.
Provided by IROCKET
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
- In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
- Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g
STUFFED SWEETBREADS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 11
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
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 (PAN SEARED)
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
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.
HERB ROASTED SWEETBREADS
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- 1. Remove the sweetbreads from the water and pat dry with a towel, season with salt and freshly ground pepper.
- 2. Heat a pan large enough to hold the sweetbreads and the rest of the ingredients in a single layer.
- 3. Add grape-seed oil to the pan and lightly sear the sweetbreads on all sides for about 90 seconds.
- 4. Remove the seared sweetbreads from the pan and add the leeks, fennel, shallots, garlic, bay leaves, thyme, coriander seeds, and peppercorns. Cook over medium heat until soft without caramelizing, for about 4 minutes.
- 5. Add the Noilly Prat to the pan, stirring up anything that may be stuck to the pan, then add the chicken stock. Simmer for 8 minutes on low temperature.
- 6. Return the seared sweetbreads to the pan and, with the heat on low, gently poach them for about 12 to 15 minutes. Remove pan from the heat and allow the sweetbreads to cool in the cooking liquid.
- 7. Once cooled, remove them from the liquid and reserve for portioning. Heat the cooking liquid and strain through a fine-mesh sieve, reduce the cooking liquid by two-thirds, leaving you with about 1 cup of reduced liquid. This will be the base for the sauce.
- Directions
- 1. Heat grape-seed oil in a saucepan over medium heat. Add shallots, garlic, golden raisins, and coriander seeds. Cook for about 90 seconds.
- 2. Add the crushed grapes with the juices, bay leaf, and tarragon. Stir for about 90 seconds.
- 3. Add the white wine and boil for 30 seconds to burn off the alcohol. Add the verjus and sweetbread poaching liquid. Simmer for 20 minutes.
- 4. Strain through a fine-mesh sieve into a new saucepan. Add 1 tablespoon of butter and reduce until the consistency thickens and the flavor intensifies.
- 5. Finish the sauce with chopped tarragon and minced shallots before serving.
- To Finish the Sweetbreads:
- 1. Have a heavy bottom saute pan heating up with enough grape-seed oil to cover the bottom.
- 2. Season both sides of the cooked sweetbreads with salt and pepper and lightly coat with flour, shaking off any excess.
- 3. Sear the sweetbreads on medium-high heat until golden brown and caramelized on all sides.
- 4. Add a crushed clove of garlic, a sprig of thyme and a tablespoon of butter to the pan, allowing the butter to brown before removing the sweetbreads from the pan. Keep warm.
- Assembly:
- 1. Place the sunchoke ragout on the plate and put the sweetbreads on top.
- 2. Arrange the braised radishes and peeled grapes on the plate, and then apply the verjus sauce.
- 3. Finish the plate with the petite lettuces and shaved radishes.
SAUTEED SWEETBREADS (LAMB OR VEAL)
Sweetbreads are a bother to prepare but are well worth the effort. Sweetbreads are the Thymus gland or pancreas of the animal. They are crisp on the outside and smooth inside when cooked right.
Provided by Bergy
Categories Veal
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 8
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.
BREADED SWEETBREADS
Provided by Craig Claiborne And Pierre Franey
Categories project, appetizer
Time 1h45m
Yield Four servings
Number Of Ingredients 10
Steps:
- Put the sweetbreads in a mixing bowl and add cold water to cover. Refrigerate overnight or for several hours. Put the sweetbreads in a saucepan and add cold water to cover. Bring to the boil and let simmer, stirring often, about five minutes. Drain and run under cold water until they are thoroughly chilled. Leave the sweetbreads whole, but cut or pull off any unsightly membranes, connecting tissues, etc. Place the sweetbreads on a rack and cover with a cloth. Cover with weights and let stand for one hour.
- Place the sweetbreads on a flat surface. Hold a sharp knife parallel to the surface and slice through the sweetbreads. This will produce up to 10 or 12 flat pieces.
- Put the egg in a flat dish and add the water, two teaspoons of oil, salt and pepper. Beat thoroughly.
- Put the flour in another flat dish. Put the bread crumbs in a third dish.
- Sprinkle the sweetbread slices with salt and pepper.
- Coat the slices individually in flour and shake off excess. Dip the slices in the egg mixture to coat well. Dredge the slices, one at a time, in the bread crumbs and pat to make the crumbs adhere.
- Heat two tablespoons of oil in each of two skillets so that the sweetbread slices can be cooked in one layer. When the oil is hot, add the sweetbread slices and cook until they are golden brown on one side, about six minutes. Turn the slices and cook until golden brown on the second side, about four to five minutes.
- Transfer the slices to a warm platter. If desired, wipe out one of the skillets and add the butter. Cook until it is foamy and starts to turn hazelnut brown. Pour this over the slices and serve sprinkled with finely chopped parsley.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 34 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 520 milligrams, Sugar 3 grams, TransFat 0 grams
SOUTHERN-FRIED SWEETBREADS
Provided by Melissa Roberts
Categories Kid-Friendly Dinner Meat Cornmeal Deep-Fry Candy Thermometer Buttermilk Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 4 (main course) or 6 (first course)
Number Of Ingredients 9
Steps:
- Soak sweetbreads in a large bowl of ice water in the refrigerator, changing water occasionally (2 or 3 times), at least 8 hours.
- Drain sweetbreads and transfer to a 4-quart heavy saucepan. Cover with cold water by 1 inch and add 1 teaspoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until sweetbreads plump and feel slightly firmer to the touch, about 3 minutes. Drain in a colander and transfer to an ice bath to stop cooking. Cut away any fat and pull away as much membrane and connective tissue as possible with a small paring knife, then separate with your fingers into roughly 2-inch pieces.
- Whisk buttermilk with 1/2 teaspoon salt in a bowl. Add sweetbreads and soak, chilled, 1 hour.
- About 10 minutes before sweetbreads are finished soaking in buttermilk, start heating 2 inches oil to 350°F in a 5-quart wide heavy pot over medium heat. Whisk together flour, cornmeal, paprika, cayenne, and 1/2 tsp each of salt and pepper in a shallow dish.
- Put a metal cooling rack in a 4-sided sheet pan and preheat oven to 400°F.
- Drain sweetbreads well, discarding buttermilk. Dredge in flour mixture, shaking off any excess, then fry in 3 batches until golden and cooked through (cut one open to test), 3 to 3 1/2 minutes, depending on size. Transfer with a slotted spoon to paper towels to drain, then season lightly with salt. Keep warm on rack in oven. (Return oil to 350deg; between batches.) Serve fried sweetbreads immediately.
More about "how to make sweetbreads recipes"
PREPARING SWEETBREADS RECIPE | GOOD FOOD
From goodfood.com.au
HOW TO MAKE EASY NO-KNEAD SWEETBREAD - GOOD …
From goodhousekeeping.com
HOW TO COOK SWEETBREADS: 3 CHEF RECIPES - FINE DINING …
From finedininglovers.com
25 QUICK AND EASY SWEET BREAD RECIPES YOU’LL WANT TO …
From diyncrafts.com
HOW TO COOK LAMB SWEETBREADS - SHEPHERD SONG FARM
From shepherdsongfarm.com
SWEET BREAD RECIPE (BASIC SWEET YEAST DOUGH ... - LET …
From letthebakingbegin.com
SWEETBREADS à LA CRèME RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
SWEET BREAD - THE SOUTHERN LADY COOKS - OLD …
From thesouthernladycooks.com
BEEF SWEETBREADS TACOS (TACOS DE MOJELLAS) - MEXICO …
From mexicoinmykitchen.com
WHAT ARE SWEETBREADS? (AND HOW TO COOK THEM)
From nutritionadvance.com
3 WAYS TO COOK SWEETBREADS - WIKIHOW
From wikihow.com
100% (2)Estimated Reading Time 8 minsCategory Beef And LambPublished 2018-07-12
- Blanching Sweetbreads Download Article Soak the sweetbreads in a bowl of cold water or milk for at least 8 hours. Place the raw sweetbreads in a bowl and pour 2 cups (470 mL) of milk or water over them.
- Making Fried Sweetbreads Download Article Pour 1 in (2.5 cm) of oil into a skillet and heat to 350 °F (177 °C). Place a medium-sized skillet over a burner, and fill it with vegetable oil or canola oil until the oil is deep enough to fry the sweetbreads.
- Grilling Sweetbreads Download Article Preheat a charcoal grill to a medium-high heat. Before you begin to prepare your skewers, open the vents of the grill and stuff the chimney with newspaper.
HOW TO COOK BEEF SWEETBREADS - COOKING TOM
From cookingtom.com
SWEETBREAD RECIPES - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
SWEETBREAD AND MUSHROOM APPETIZER - RICARDO
From ricardocuisine.com
25 BEST SWEET BREAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SWEETBREADS 101: NUTRITION, BENEFITS, AND RECIPES - DR. ROBERT KILTZ
From doctorkiltz.com
WHAT ARE SWEETBREADS? | CULINARYLORE
From culinarylore.com
SWEETBREAD RECIPES - BBC FOOD
From bbc.co.uk
WHAT ARE SWEETBREADS, AND WHY YOU SHOULD TRY THEM - KITCHN
From thekitchn.com
HOW TO MAKE SWEETBREAD – TASTE SAVANT
From tastesavant.com
WHAT ARE SWEETBREADS? HEALTH BENEFITS + 10 RECIPES
From thehometome.com
HOW TO MAKE PAN-FRIED SWEETBREADS WITH MUSHROOMS AND POLENTA
From scmp.com
WHAT ARE SWEETBREADS? TYPES, NUTRITION, & HOW TO EAT THEM
From discover.grasslandbeef.com
23 SWEET BREAD RECIPES THAT YOU NEED TO TRY | TASTE OF …
From tasteofhome.com
HOW TO MAKE SWEETBREADS
From chestofbooks.com
HOW TO PREPARE AND COOK SUBLIME SWEETBREADS - SAUCY DRESSINGS
From saucydressings.com
CRISPY SWEETBREADS | RICARDO
From ricardocuisine.com
SWEETBREADS: WHAT ARE THEY AND HOW TO COOK THEM - RECIPES.NET
From recipes.net
CRISPY SWEETBREADS WITH WINE, MICHEL ROUX JR - DECANTER
From decanter.com
PAN-FRIED SWEETBREADS IN A LEMON, GARLIC & CAPER SAUCE
From philshomekitchen.org
SAUTéED SWEETBREADS WITH GRAVY RECIPE | MYRECIPES
From myrecipes.com
CRISPY SWEETBREADS RECIPE - MICHAEL PSILAKIS' SWEETBREADS - DELISH
From delish.com
SWEETBREADS - SERIOUS EATS
From seriouseats.com
SWEETBREADS - EAT MAGAZINE
From eatmagazine.ca
SIMPLE SWEET BREAD RECIPE | JULIE BLANNER
From julieblanner.com
HOW TO MAKE BRAISED SWEETBREADS
From chestofbooks.com
You'll also love