Crispy Veal Sweetbreads

Name: Crispy Veal Sweetbreads
Ingredients: 4 oz. blue cheese, softened; 10 oz. veal sweetbreads, soaked overnight, refrigerated, and covered in 2 cups buttermilk; 1 pod black cardamom, crushed; 1-inch-piece cinnamon stick; 1 tsp. fennel seeds; 1 tbsp. coriander seeds; 1 tbsp. black peppercorns; vegetable oil; 1 small onion, diced medium; 6 cloves garlic, crushed; 2-inch piece ginger, peeled, thinly sliced; 1/2 cup dry white wine; 6 cups chicken stock; 1/4 cup fish sauce; 1 D’Anjou pear; 1 tbsp. unsalted butter, melted; 2 oz. Lap cheong (Chinese sausage), finely diced or minced; 1 shallot, peeled and finely minced; 1 garlic clove, finely minced; 2 sprigs thyme, leaves picked; 1 stalk lemongrass, crushed, and cut into 1-inch pieces; 1 tbsp. pine nuts, toasted, roughly chopped; 1/8 cup rice wine vinegar; 1/8 cup white balsamic vinegar; 1/2 cup vegetable oil; salt; pepper; 1 cup flour, all-purpose or a gluten-free blend

countryroadsmagazine.com

With blue cheese, roasted pears, and lap cheong vinaigrette.

Keywords

entrées
Kin New Orleans
September 2016
recipes
international
meat

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Ingredients

4 oz. blue cheese, softened
10 oz. veal sweetbreads, soaked overnight, refrigerated, and covered in 2 cups buttermilk
1 pod black cardamom, crushed
1-inch-piece cinnamon stick
1 tsp. fennel seeds
1 tbsp. coriander seeds
1 tbsp. black peppercorns
vegetable oil
1 small onion, diced medium
6 cloves garlic, crushed
2-inch piece ginger, peeled, thinly sliced
1/2 cup dry white wine
6 cups chicken stock
1/4 cup fish sauce
1 D’Anjou pear
1 tbsp. unsalted butter, melted
2 oz. Lap cheong (Chinese sausage), finely diced or minced
1 shallot, peeled and finely minced
1 garlic clove, finely minced
2 sprigs thyme, leaves picked
1 stalk lemongrass, crushed, and cut into 1-inch pieces
1 tbsp. pine nuts, toasted, roughly chopped
1/8 cup rice wine vinegar
1/8 cup white balsamic vinegar
1/2 cup vegetable oil
salt
pepper
1 cup flour, all-purpose or a gluten-free blend