Funky Smothered Sweetbreads (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1/2 cup flour |
1 tablespoon essence, recipe follows |
1 pound sweetbread nuggets, cleaned |
2 tablespoons olive oil, plus 2 tablespoons |
2 tablespoons minced shallots |
1 tablespoon minced garlic |
1/2 cup cooked lentils |
1/2 cup chopped tomatoes, peeled and seeded |
1 1/2 cups beef stock, reduced to 1 cup |
2 tablespoons balsamic vinegar |
1/4 cup chopped green onions |
butter, if desired |
2 tablespoons chopped parsley |
salt and black pepper |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. For the sweetbreads: In a mixing bowl, combine the flour and Essence. Lightly toss the sweetbreads in the flour mixture, coating each piece completely. In a saute pan, heat the olive oil. When the oil is smoking hot, add the sweetbreads. Sear the sweetbreads on each side, stirring constantly for about 1 to 2 minutes. Remove from the pan and place on a paper-lined plate. Season with Essence.
2. For the sauce: In the same saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the lentils, tomatoes, reduction and balsamic vinegar. Season with salt and pepper. Bring up to a boil, reduce to a simmer, add the sweetbreads. Simmer the sweetbreads for about 5 to 6 minutes. Add the green onions. Finish the sauce with the butter and reseason if needed. To assemble, spoon the smothered sweetbreads into a shallow oversized bowl. Garnish with chopped parsley and fine ground black pepper.
3. Essence (Emeril's Creole Seasoning):
4. Combine all ingredients thoroughly and store in an airtight jar or container.
5. Yield: about 2/3 cup
6. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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