Wine Sauce For Sweetbreads Recipes

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.

Steps:

• Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the Parmesan cheese, basil and oregano. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet over medium heat, cook chicken in 2 tablespoons butter for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, saute onions in remaining butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Gradually add flour and salt; stir in milk and sherry or broth until blended. , Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in spinach and pimientos; heat through. , Remove from the heat. Stir in sour cream until blended. Spoon over chicken; sprinkle with mozzarella cheese.

Steps:

• Combine wine, sugar, vanilla extract, and cinnamon together in a saucepan; simmer over low heat, stirring occasionally, until sauce reduces, about 30 minutes.

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.

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.

Steps:

• Place the sweetbreads in a saucepan and add cold water to cover. Add salt, bay leaf,parsley,thyme and peppercorns. Bring to a boil and cook 5 minutes. Drain thoroughly.
• Slice each lobe on the bias into four pieces of equal thickness. Sprinkle the slices on both sides with salt and pepper.
• Dredge the slices in flour and shake off excess.
• Heat the oil and 1 tablespoon of the butter in a large, heavy skillet. Add the sweetbread slices and cook 5 minutes on one side or until golden brown and slightly crisp. Turn the slices and cook 5 minutes or until golden brown and crisp. Transfer to a heated platter.
• Pour off any fat remaining in the skillet and add 1 tablespoon butter. Add the shallots and mushrooms and stir. Cook until the mushrooms are wilted.
• Sprinkle the mushroom mixture with the Madeira and stir. Add the broth and tomato paste, and bring to a boil. Add the sweetbread slices in one layer. Cover closely and cook 5 minutes.
• Transfer the sweetbread slices to a warm platter. Swirl the remaining tablespoon of butter into the sauce and pour it over the sweetbreads. Sprinkle with parsley and serve.