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Montevidean-Style Sweetbreads / Mollejas Asadas |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Montevidean-Style Sweetbreads / Mollejas Asadas recipe on the web!!URUGUAY This is the simplest way I know to cook sweetbreads, and it’s certainly one of the best. It requires only two ingredients: sweetbreads and salt. (I’ve added optional pepper.) You’ll find it on the grills at Montevideo’s Mercado del Puerto and at Buenos Aires steak houses, too. The grilling produces a crispy, crusty exterior, while leaving the interior soft and moist. The blanching, poaching, and pressing recommended by French chefs (which can take several hours) is omitted entirely. Sweetbreads, by the way, are the thymus glands of calves. Serve with one of the Argentinian chimichurris. _ 1/2 lb veal sweetbreads Salt, coarse (kosher or sea) Black pepper, coarsely ground, to taste (optional) Lemon wedges, for serving 1. Preheat the grill to high. 2. Rinse the sweetbreads under cold running water, drain, and blot dry with paper towels. Trim off any pieces of vein or sinew, then butterfly the sweetbreads, that is, cut them horizontally almost in half through the narrow side and open out like a book (see Note). 3. When ready to cook, oil the grill grate. Sprinkle the sweetbreads generously on both sides with salt and pepper (if using). Place the sweetbreads, cut side down to start with, on the hot grate and grill, turning with tongs, until crusty and browned, 6 to 8 minutes per side (12 to 16 minutes in all). Taste for seasoning, adding salt if necessary. Serve immediately, with lemon wedges. Serves 6 to 8 as an appetizer, 4 as an entrée Note: Lamb sweetbreads would be prepared the same way. Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. Grilled Prime Ribs of Beef With Garlic and Rosemary Brazilian Stuffed Rib Roast Steak in Garlic-Lime Marinade / Palomilla Stet's Steak Steak From Hell Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise Florentine-Style Steak / Bistecca alla Fiorentina Nicaraguan-Style Steak / Churrasco Korean Sesame-Grilled Beef / Bool Kogi Grilled Beef Oaxaca-Style A Simple Matambre Montevidean Stuffed Beef Roll / Matambre Grilled Beef With Peanut Flour / Kyinkyinga Peruvian Beef Kebabs / Anticuchos Bangali Shish Kebabs Russian Beef Kebabs / Shashlik Fiery Stick Meat / Suyas Quick Persian Beef Kebabs Bani Marine Street Beef Kebabs Madeira Beef and Bay Leaf Kebabs / Espetada Lemongrass Beef With Peanuts Lettuce Bundles With Grilled Beef Saigon Market Beef Sticks Aromatic Lemongrass Marinade Korean Grilled Short Ribs / Kalbi Kui Dinosaur Ribs Montevidean-Style Sweetbreads / Mollejas Asadas Argentinian Veal and Chicken Kebabs Grilled Oxtails / Kare Kare |
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