Funky Smothered Sweetbreads

Recipe Ingredients

1/2 cup	31g / 1.1oz	Flour
1 tablespoon	15ml	Emeril's Essence - see * Note
1 lb	454g / 16oz	Sweetbread nuggets - cleaned
4 tablespoons	60ml	Olive oil - divided
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1/2 cup	118ml	Cooked lentils
1/2 cup	31g / 1.1oz	Peeled, seeded, chopped tomatoes
1 1/2 cups	355ml	Beef stock - reduced to 1 cup
2 tablespoons	30ml	Balsamic vinegar
1/4 cup	15g / 0.5oz	Chopped green onions
		Butter - if desired
2 tablespoons	30ml	Chopped parsley
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* 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.

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

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