Glandular Goodness

There's a faction of the food world that is known as the nose to tail mafia.  This is a group that loves every offal which includes all the guts of all different kinds of animals.  I'm not a member of the mafia but I certainly enjoy different versions of guts.  Tonight was sweetbreads, which are the thymus gland of sheep or cows.  In my case I'm pretty sure they were beef sweetbreads.

 The first step of the prep.  Lemon, red wine, dried cherries salt and the sweetbreads.  The sweetbreads soaked in water, salt and lemon juice.  While the cherries soaked in the red wine.

 After soaking in the cold water, the sweetbreads went into fresh water with lemon juice and simmered for about 15 minutes.

 The completed sweetbreads.

 The rest of the stuff.  Sweet potato, chicken broth, pancetta, onion and mushrooms.

 The completed sweetbreads were seasoned with some salt and pepper then dusted with flour.

 Then the sweetbreads were sauteed in butter.  This picture is the completed browned sweetbreads.

 After the sweetbreads finished, the onions and pancetta went into the pan.

 Then the mushrooms.

 Then the cherries and the wine that wasn't absorbed.

THe finished plate.  On the side I made mashed sweet potatoes with a bit of bourbon and brown sugar.