Sweetbreads

[Slopho]

Originally Posted by Xiaogou

I've never tried them--only because I cannot get past what they are. On our next trip to Chicago, where is the best place to try them?

Also, to anybody that has indulged in them, what is the texture like when you are eating sweetbreads?

My gf discovered down in Naples that Sweetbreads are not sweet nor are they bread. Good time at Artisans ruined by this discovery.

 

[Xiaogou]

Originally Posted by kwilkinson

The usual suspects in Chicago. Trotter's, Tru, Blackbird, Schwa, MK, Boka etc.

Thymus and pancreas glands all the way baby. Darn good too.

Thanks for the tip. We like trotter's--so I'll give it a try there.

Some friends in southern China were happy to hear that I will try sweetbreads. They wonder why I won't eat monkey brains though...

 

[von Rothbart]

Love it. I had a wonderful Caesar salad where the "croutons" were pieces of corn meal crusted sweetbread.

 

[SanDiegoFan]

Originally Posted by von Rothbart

Love it. I had a wonderful Caesar salad where the "croutons" were pieces of corn meal crusted sweetbread.

That sounds delicious.

SDF

 

[why]

One of the finer bits of offal.

 

[ChicagoRon]

Sweetbreads are AMAZING. Kwilk did not mention Les Nomades or Old Town Brasserie, which I think are probably more likely to be serving them on any given day.

Some of the best I've had were at Blue Ribbon in NYC and I believe they are a regular menu item there. Also Bayona's in Nola are fantastic.

 

[ruben]

Just wondering here, does anyone prepare sweetbreads at home?

If so any recipes to suggest?

 

[itsstillmatt]

Originally Posted by ruben

Just wondering here, does anyone prepare sweetbreads at home? If so any recipes to suggest?
I make them at home a few times a year. It takes awhile, but it's pretty easy. Basically, you soak them overnight in cold water with a little salt in it to draw out any blood. Then you put them in a pan with cold water and a bit of salt, bring to a boil and then simmer about 6 minutes. Refresh them under cold running water, then you peel off the membranes and any ***** spots. Do it carefully, you don't want them to come apart. Then you put them on a paper towel on a cookie sheet, place another paper towel on top, then another sheet and press them with a couple pound weight. Do this for four hours or so. Then they are ready to go. To cook them, you can do something as simple as saute them in foaming butter about four minutes a side, or you can brown them and braise them in veal stock, or cook them lightly in butter then braise in white stock. Braise for about 15 minutes or so. They go with anything you would normally serve veal or chicken with. Not demanding, and pretty hard to **** up, but they do take a bit of time to prepare. Personally, I love them with wild mushrooms.

 

[taxgenius]

Originally Posted by iammatt

I make them at home a few times a year. It takes awhile, but it's pretty easy. Basically, you soak them overnight in cold water with a little salt in it to draw out any blood. Then you put them in a pan with cold water and a bit of salt, bring to a boil and then simmer about 6 minutes. Refresh them under cold running water, then you peel off the membranes and any ***** spots. Do it carefully, you don't want them to come apart. Then you put them on a paper towel on a cookie sheet, place another paper towel on top, then another sheet and press them with a couple pound weight. Do this for four hours or so. Then they are ready to go. To cook them, you can do something as simple as saute them in foaming butter about four minutes a side, or you can brown them and braise them in veal stock, or cook them lightly in butter then braise in white stock. Braise for about 15 minutes or so. They go with anything you would normally serve veal or chicken with. Not demanding, and pretty hard to **** up, but they do take a bit of time to prepare. Personally, I love them with wild mushrooms.

Making me hungry.

 

[PITAronin]

About a year ago I had an extended consulting contract in Chicago and went to Rick Bayless' restaurant Topolobampo on a few occasions. As the first course in one of their 5-course tasting menus (maybe the Celebration menu or possibly the Adventurer menu) they did some really nice sweetbreads. Not sure I recall what else accompanied the dish, but there was a bit of an hoja santo foam that provided a really interesting flavor enhancement.

 

[hopkins_student]

Originally Posted by iammatt

My favorite food.

+1

 

[BP348]

They are pretty popular here in Texas. people make them on the BBQ.

I've tried them a few times, hate'em!!

 

[mordecai]

anyone know of a good place in los angeles (preferably east of la brea)? i know mozza has them, but i'm too impatient to make reservations three weeks in advance.

 

[itsstillmatt]

Originally Posted by mharwitt

anyone know of a good place in los angeles (preferably east of la brea)? i know mozza has them, but i'm too impatient to make reservations three weeks in advance.
You need to go to a place that serves real (white) veal. Pink veal sweetbreads are not so good. That means avoiding all of the fart to table restaurants and going somewhere a bit more classic, at least in CA. Made some last night. Delicious.

 

[mordecai]

Originally Posted by iammatt

I make them at home a few times a year. It takes awhile, but it's pretty easy. Basically, you soak them overnight in cold water with a little salt in it to draw out any blood. Then you put them in a pan with cold water and a bit of salt, bring to a boil and then simmer about 6 minutes. Refresh them under cold running water, then you peel off the membranes and any ***** spots. Do it carefully, you don't want them to come apart. Then you put them on a paper towel on a cookie sheet, place another paper towel on top, then another sheet and press them with a couple pound weight. Do this for four hours or so. Then they are ready to go. To cook them, you can do something as simple as saute them in foaming butter about four minutes a side, or you can brown them and braise them in veal stock, or cook them lightly in butter then braise in white stock. Braise for about 15 minutes or so. They go with anything you would normally serve veal or chicken with. Not demanding, and pretty hard to **** up, but they do take a bit of time to prepare. Personally, I love them with wild mushrooms.
preparing this tonight/making it tomorrow. can't wait to try it. one question, you don't do that milk poaching thing? the butcher recommended letting it simmer in milk with garlic and thyme as prep. incidentally, it's pink. i got impatient...