Yield: 4 servings
|1.00 tablespoon||emerils 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 \N||butter; if desired|
|2.00 tablespoon||chopped parsley|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
* Note: See the Emerils Essence Information recipe which is included in this collection.
For the sweetbreads: In a mixing bowl, combine the flour and Emerils 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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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