1/2 c Flour
1 tb Emeril?s Essence; see * Note
1 lb Sweetbread nuggets; cleaned
4 tb Olive oil; divided
2 tb Minced shallots
1 tb Minced garlic
1/2 c Cooked lentils
1/2 c Peeled; seeded, chopped
-tomatoes
1 1/2 c Beef stock; reduced to 1 cup
2 tb Balsamic vinegar
1/4 c Chopped green onions
Butter; if desired
2 tb Chopped parsley
Salt; to taste
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.
Yields
4 servings
