Funky Smothered Sweetbreads

Total Time:
15 min
5 min
10 min

4 appetizer servings

  • 1/2 cup flour
  • 1 tablespoon Essence, recipe follows
  • 1 pound sweetbread nuggets, cleaned
  • 2 tablespoons olive oil, plus 2 tablespoons
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/2 cup cooked lentils
  • 1/2 cup chopped tomatoes, peeled and seeded
  • 1 1/2 cups beef stock, reduced to 1 cup
  • 2 tablespoons balsamic vinegar
  • 1/4 cup chopped green onions
  • Butter, if desired
  • 2 tablespoons chopped parsley
  • Salt and black pepper
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

For the sweetbreads: In a mixing bowl, combine the flour and 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 reseason if needed. To assemble, spoon the smothered sweetbreads into a shallow oversized bowl. Garnish with chopped parsley and fine ground black pepper.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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