Spicy Sweetbreads Recipes

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SWEET-AND-SPICY BREAD-AND-BUTTER PICKLES



Sweet-and-Spicy Bread-and-Butter Pickles image

You'll want to put these pickles on every sandwich and burger you make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 6 cups

Number Of Ingredients 11

2 pounds Kirby cucumbers or summer squashes, cut into 1/8-inch-thick rounds (about 6 1/2 cups)
1 medium white onion (about 8 ounces), halved and thinly sliced (about 1 cup)
2 heaping tablespoons coarse salt
2 cups ice cubes
3 cups cider vinegar or distilled white vinegar
2 1/4 cups sugar
1 teaspoon whole mustard seeds
3/4 teaspoon celery seed
3/4 teaspoon whole black peppercorns
1/4 teaspoon turmeric
1/4 teaspoon crushed red-pepper flakes or 3 dried hot chiles

Steps:

  • To draw out excess liquid and increase crunch, toss cucumbers and onion with salt in a large colander. Add ice, and toss again. Place over a bowl, and refrigerate, tossing occasionally, for 3 hours. Drain. Rinse well, and drain again.
  • Bring vinegar, sugar, mustard and celery seeds, peppercorns, turmeric, and red-pepper flakes to a boil in a saucepan. Add cucumbers and onion. Return to a boil (if using squashes, add them, then remove from heat; do not return to a boil).
  • Ladle into 3 hot sterilized pint jars, leaving about 1/2 inch below each jar's neck. Wipe rims of jars with a clean, damp cloth; cover tightly with sterilized lids and screw tops. Using tongs or a jar clamp, transfer jars to a rack in a large canning pot or a large, deep pot filled with hot water, being sure to keep jars upright at all times. (Jars should be spaced 1 inch apart, and should not touch sides of pot.) Cover with water by 1 inch. Cover pot, and bring to a boil. Process jars in boiling water for 10 minutes. Let cool. Press down on each lid. If lid pops back, it's not sealed; refrigerate unsealed jars immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place for up to 1 year.

SPICY SWEETBREADS



Spicy Sweetbreads image

Sweetbreads are tasty and easily digested. I couldn't find a spicy recipe so invented this simple, delicious dish. The sliced jalapeno gives a lovely bite of heat.

Provided by kiwijock

Categories     Meat and Poultry Recipes     Lamb

Time 1h49m

Yield 4

Number Of Ingredients 11

16 ounces lamb sweetbreads
7 tablespoons butter, divided
½ lemon, juiced
salt to taste
2 large portobello mushrooms, diced
1 tablespoon all-purpose flour
1 teaspoon ground paprika
½ teaspoon cayenne pepper
1 cup warmed milk, or to taste
2 cups frozen peas
1 jalapeno pepper, thinly sliced

Steps:

  • Soak sweetbreads in a large bowl of water for 1 hour; drain.
  • Place sweetbreads in a saucepan and cover with cold water; bring to a boil. Drain. Run cold water over sweetbreads to cool.
  • Return sweetbreads to the saucepan and cover with cold water again. Add 1 tablespoon butter, lemon juice, and salt; bring to a boil. Simmer for 10 minutes. Remove from heat and let cool.
  • Melt 3 tablespoons butter in a heavy-bottomed skillet over medium heat. Add mushrooms; cook and stir until tender, about 5 minutes. Transfer to a plate.
  • Melt remaining 3 tablespoons butter in the skillet. Add flour; cook and stir until a paste forms, about 1 minute. Season with paprika and cayenne. Pour in milk slowly, whisking until sauce is smooth, 3 to 5 minutes.
  • Stir sweetbreads, mushrooms, and peas into the sauce; cook until peas are heated through, about 5 minutes. Season sweetbreads with salt. Serve garnished with jalapeno pepper.

Nutrition Facts : Calories 374.9 calories, Carbohydrate 4.8 g, Cholesterol 326.3 mg, Fat 31.6 g, Fiber 0.3 g, Protein 17.8 g, SaturatedFat 18.1 g, Sodium 242 mg, Sugar 3 g

TEDDY'S SPICY SWEET POTATO BREAD



Teddy's Spicy Sweet Potato Bread image

I created this recipe after my husband found out he had high cholesterol levels. Everyone who tries this bread loves it, so far! Some of the ingredients are not easy to find (taro starch, for example) unless you have an Asian grocery nearby. Substitutions can easily be made, however. My goal was to make a healthier yummy bread and here it is!

Provided by SarahJane

Categories     Bread     Quick Bread Recipes

Time 1h30m

Yield 10

Number Of Ingredients 19

1 teaspoon safflower oil, or as needed
3 egg whites
1 ½ cups pureed sweet potatoes
½ cup safflower oil
¼ cup almond milk
1 tablespoon taro starch
¾ cup dark brown sugar
¼ cup white sugar
1 teaspoon vanilla extract
1 cup whole wheat flour
½ cup glutinous rice flour
¼ cup all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 8x4-inch pan with 1 teaspoon safflower oil.
  • Beat egg whites briefly in a large bowl using an electric mixer. Blend in sweet potatoes and 1/2 cup safflower oil on low speed.
  • Heat almond milk on the stovetop or microwave until hot but not boiling. Stir in taro starch until dissolved; mixture will be smooth and thick. Blend taro mixture into the sweet potato mixture. Add brown sugar, white sugar, and vanilla extract; continue blending until smooth.
  • Stir whole wheat flour, rice flour, all-purpose flour, cinnamon, baking soda, ginger, nutmeg, allspice, cloves, and salt together. Mix into the sweet potato mixture until batter is smooth and blended. Pour into the prepared pan.
  • Bake in the preheated oven until top springs back when pressed, about 1 hour. Let bread cool for at least 15 minutes before removing from the pan.

Nutrition Facts : Calories 316 calories, Carbohydrate 49.5 g, Fat 12 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 323.1 mg, Sugar 23.6 g

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

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.

SOUTHERN-FRIED SWEETBREADS



Southern-Fried Sweetbreads image

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

2 pounds veal sweetbreads, rinsed
1 cup well-shaken buttermilk
About 12 cups vegetable oil (96 fluid ounces)
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons paprika (not hot)
1/2 teaspoon cayenne
Equipment: a deep-fat thermometer
Accompaniment: green goddess sauce

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.

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