Diary of a Foodie
Grilled Sweetbreads
Diary of a Foodie: Season One: Anatomy of a Meal II with Lydia Shire
Serves4
- Active Time:35 min
- Start to Finish:1 hr
January 2007
- 1 pound sweetbreads
- 1 gallon cold water
- 1 cup distilled white vinegar
- 2 tablespoons salt
- 2 tablespoons extra-virgin olive oil
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Special equipment:
4 (12-inch) wooden skewers, soaked in warm water 1 hour -
Accompaniment:
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Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
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While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas).
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Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers. Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.
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Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
Cooks' note: Sweetbreads can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
- Keywords
- diary of a foodie,
- grilling,
- sweetbreads
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