Grilled Sweetbreads with Meyer Lemon Oil and Serrano Chilies

Name: Grilled Sweetbreads with Meyer Lemon Oil and Serrano Chilies
Yield: Serves 4
Ingredients: 2 fresh green serrano chilies, stemmed, seeded, minced; 1 teaspoon ground cardamom; 1 tablespoon chopped fresh tarragon leaves; 1 bunch fresh cilantro, made into sprigs; 2 tablespoons Meyer lemon oil; Sea salt; 4 whole braised sweetbreads; 2 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

The beauty of grilled sweetbreads is that you leave the membrane on (saving all that work of peeling them), so they hold together on the grill. The grilling cooks off the membrane.

Ingredients

4 whole braised sweetbreads
2 tablespoons olive oil
1 tables

Main course
Dinner
Spicy

Method

Mix the olive oil, tarragon, and cardamom together in a bowl. Add the sweetbreads and toss until well coated with the oil. Refrigerate for 2 hours.

Start a wood or charcoal fire, or preheat the broiler.

Salt the sweetbreads and then grill or broil them at medium heat for 8 minutes per side, or until heated through and golden brown on both sides.

Mix the cilantro sprigs w