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1 pair calf or veal sweetbreads (usually found frozen at the butcher shop) 1/2 can coconut milk 1 stalk lemongrass 2 or 3 hot peppers (Jalapeno or Thai) sliced into small slivers 4 cups veal or beef stock Flour Salt and pepper Cooking oil Vinegar Defrost sweetbreads, then soak for an hour in a large quantity of cold water, changing the water 2 or 3 times. Cover the sweetbreads with fresh cold water (add 1 tablespoon of vinegar per quart of water). Bring slowly to a boil and simmer uncovered for about 5 minutes. Drain. Firm sweetbreads by plunging them at once into cold water. When cool, drain again and trim by removing cartilage, tubes, connective tissue and tougher membrane. Break the sweetbreads into smaller sections (nuggets) with your hands, being careful not to disturb the very fine membrane that surrounds the smaller units. Dry lightly on paper towels. Add salt and pepper to the flour and roll the sweetbread nuggets in the mixture. Heat an inch of cooking oil in a pan and transfer the floured nuggets into the medium-hot oil. Turn the nuggets and remove when lightly browned. Reduce the veal stock by one-half and add the coconut milk. Slice the tender inside part of the lemongrass stalk into inch-long pieces and add it to the stock with the hot peppers. When hot, add the warm sweetbreads. When the sweetbreads are warmed, remove with a slotted spoon. Serve over white rice with the sauce on the side.
Deer loin Good quality olive oil Cracked pepper Lavender blossoms Roll the raw deer loin in the olive oil, then roll in a 50/50 mixture of pepper and lavender. Using a very sharp knife, slice the loin crosswise into the thinnest slices possible. Transfer to a chilled plate. Serve with French bread or crackers. |
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