On the Menu: Sweet Sue

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

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