Funky smothered sweetbreads

Yield: 4 servings

Measure Ingredient
½ cup flour
1.00 tablespoon emeril’s essence; see * note
1.00 pounds sweetbread nuggets; cleaned
4.00 tablespoon olive oil; divided
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
½ cup cooked lentils
½ cup peeled; seeded, chopped tomatoes
1½ cup beef stock; reduced to 1 cup
2.00 tablespoon balsamic vinegar
¼ cup chopped green onions
1 butter; if desired
2.00 tablespoon chopped parsley
1 salt; to taste
1 freshly-ground black pepper; to taste

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

For the sweetbreads: In a mixing bowl, combine the flour and Emeril’s 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. 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 re-season if needed. To assemble, spoon the smothered sweetbreads into a swallow oversized bowl. Garnish with chopped parsley and fine ground black pepper. This recipe yields 4 appetizer servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2287 broadcast 02-24-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-09-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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