Text 12497, 82 rader
Skriven 2011-06-21 20:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DOLS???  10620
======================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> my beautiful wife who, yes, is sitting beside me at the moment.
 JW> Our computers are side by side in our den/office.
 
 GJ> How sweet! (Or does Roslind feel she needs to keep a check on
 GJ> you?)
 
 JW> Neither. Our house is just too damned small! [g]

 GJ> Some people are never satisfied!  You had better find a good estate
 GJ> agent.

I saw a nice little place the other day that would have done the
trick. Just a bit smaller than our current place BUT it had a full
basement AND a double garage for the same money as our current
place. (It was a bit rundown and suffering from "deferred
maintenance, but fundamentally sound). But it got sold before I
could get organized and sell this one.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sauteed Sweetbreads With Fava Beans
Categories: Veal, Offal, Beans
  Servings: 4

  1 1/2 lb shelled and peeled fava
           beans
      1 lb sweetbreads
      2 TB butter
    1/4 c  flour mixed with a pinch of
           salt
    1/2 ts salt
           freshly ground black
           pepper
      1    lemon, cut into wedges
           For poaching: 
      1    bay leaf
           Bouquet garni
           few cloves of garlic,
           smashed

To prepare sweetbreads: place the poaching ingredients in 3 quart
saute pan and add enough water to fully immerse the sweetbreads.
Bring water to boil, then add in sweetbreads and simmer gently for 5
to 7 minutes, until sweetbreads are firm but still soft to the
touch.

Remove sweetbreads from heat and let cool. With your fingers and a
thin knife, remove the membrane and other tissues and tubes from the
sweetbreads by pulling and tugging the thin layer away from the
sweetbreads. The sweetbreads should be kept in large clumps. 

Heat a saute pan with a tablespoon of the butter and let it brown.
Then add the fava beans and saute over medium heat until tender,
about 2 minutes. Remove from heat and set aside.

Coat the sweetbreads in the flour and set aside.

Heat the saute pan with another tablespoon of butter heat over
medium high heat. Add the sweetbreads and let the surface brown by
not moving the sweetbreads from the pan until each side is browned.
Sprinkle with salt and pepper. Add the fava beans back to the pan
and mix. Serve immediately. Squeeze lemon juice over the sweetbreads
and fava beans.

Posted by Chichi Wang

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... URA Redneck If Ur richest relative's house needs the tires removed.

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