Label
All
0
Clear all filters

Grilled Sweetbreads with Meyer Lemon Oil and Serrano Chilies

Rate this recipe

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

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

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title