The lingering chill at night makes me just want to eat high calorie foods all the time: BLT loaded with half pound of bacon, pizza with bacon, bacon cheeseburger, that is so much damn much bacon! As I was getting more bacon, this chunk of veal sweetbread caught my attention. So here it is veal sweetbreads with button mushrooms and culantro/mint pesto.
For the sweetbread
1 lbs veal sweetbread soaked in milk overnight, membrane removed and rinsed well under cold water, cut into 1/3 lbs sizes, pat dry
2 table spoon butter
1 table spoon olive oil
a few twigs of fresh thyme, 2 garlic cloves skin on and cut in half
2 twigs of dried rosemary
For the button mushrooms:
1 lbs of white button mushrooms, rinsed, dried and quatered
1 table spoon minced shallot
For the culantro/mint pesto
culantro and mint, half a cup each, 1 tablespoon olive oi
Cook the sweetbread: medium high heat, add olive oil and butter, once butter starts to bubble, add thyme and garlic, once the aroma rises, add in the sweetbread, cook for 5min basting constantly, flip over and cook the other side 4 more min. Season with salt and pepper and keep warm
Sauteé the button mushrooms: heat the butter in medium high heat, add the mushrooms, do not crowd them, cook them in batches if crowding is anticipated. Cook until they are golden brown about 6 to 7 min, add the shallot, stir things around, until the shallot is cooked and slightly golden. Season with salt and pepper.
Culantro/mint pesto: blend everything in a blender
Presentation: assembled the prepared the components, plug the rosemary on top the sweetbreads, light them up with blow torch, serve with smoky aroma of rosemary, garnish with edible flowers.