Edit ModuleShow Tags

On the Menu: Sweet Sue

Chef Sue Zemanick of Gautreau’s serves up sweetbreads for spring.

photographed by jeffery johnston

Crispy Sweetbreads and Crawfish With
Braised Greens and Hot Sauce Butter

Greens:
1 bunch collard greens, cleaned and chopped
1 bunch mustard greens, cleaned and chopped
1/2 white onion, chopped
2 cloves garlic, chopped
1/4 pound bacon, diced
1/2 cup cane vinegar
1/4 cup apple cider vinegar
2 Tablespoons brown sugar
2 Tablespoons molasses
2 Tablespoons honey
1 bottle Abita Amber
5 drops Tabasco
1 Tablespoon butter
1 teaspoon salt
1/2 teaspoon fresh thyme, chopped


Sauté bacon over low heat for 5 minutes. Add butter, onion and garlic. Sauté for 3 minutes. Add the remaining ingredients and cover for 30 minutes, stirring occasionally and checking to make sure that the greens aren’t drying out. Remove lid and let most of the liquid evaporate.

Sweetbread:
10 ounces veal sweetbreads
1 quart chicken stock
1 cup white wine
1 carrot, chopped
2 ribs celery, chopped
1 white onion, chopped
1 clove garlic
1 Tablespoon salt
5 peppercorns
For Sautéing:
1/2 cup clarified butter
For Dredging:
1/2 cup Wondra flour (or all purpose)
salt and pepper to taste


Put all ingredients except the sweetbreads into a medium-sized saucepot. Bring to a boil, turn down to a simmer, add sweetbreads and poach for 5 to 6 minutes. Remove from heat and shock in an ice bath. Once cool, remove from ice and break sweetbreads into smaller pieces. Dry with a paper towel. Lightly dredge sweetbreads in flour. Heat the clarified butter in a medium-sized sauté pan over high heat until almost smoking. Carefully place sweetbreads in pan and cook 1 to 2 minutes on each side until golden brown and crispy. Drain on a paper towel and season with salt and pepper.

Crawfish:
4 ounces Louisiana crawfish tails
1 Tablespoon butter
1 Tablespoon water


Warm all ingredients in a small sauté pan over low heat for 1 1/2 minutes.

To plate, put the greens in the center of a bowl, place the crawfish and Crystal butter sauce around the bowl and the sweetbreads on top. Serves 4.

Gautreau’s
1728 Soniat St. | 899-7397
GautreausRestaurant.com

You Might Also Like

Grill Talk

Quick and easy for hot days

Signature Holiday Cocktail and Dessert

Tales and the Mule

The cocktail world’s beating heart

Throw Me A Cabbage

Irish traditions; international recipes

In the Mix

Our guide to great rum drinks

Add your comment:
Edit ModuleShow Tags

Latest Posts

WWLTV Eye on Carnival: Gallier Hall History

As WWLTV kicks off their Eye on Carnival series, our own Errol Laborde looks back on Gallier Hall's role in Mardi Gras history.

New Orleans-Bound Part 1

Wedding photography tips for destination couples

Sulphur Mardi Gras

A place for Taste Offs and Tiny Tots

Parade Fatigue

When you just can’t catch ‘em all anymore

Rhythm Nation

Five wedding music trends to keep your New Orleans nuptials in the groove
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags