Superb Sweetbreads- They're Offal-y Good

The sweetbread is one of the most versatile and interesting meats Chefs have in adding variety and interest to their menus.

The sweetbread can either be the Thymus gland near the throat of the animal or the pancreas located in the belly region. The pancreas is more spherical in shape while the Thymus is more cylindrical. The most common animal used for sweetbread is veal, followed by lamb. Beef and pork sweetbreads are very strongly flavored and are not typically used.

The origin of the word is unclear although it has been used since at least the 16th century. Sweet might be derived from the fact that the flavor and texture of the organ is very rich as opposed to muscle flesh. Bread may have its origin from the Old English word "braed" for meat.  

Preparations and cooking philosophies vary. The most common way to prepare them is an initial brining to draw out blood and impurities, then cooking in a court bouillon or milk bouillon. The membrane and bruises are then removed and the sweetbreads are weighted to improve texture. Just about any cooking method and saucing will enhance the flavor and texture of sweetbreads. I have cooked them from a raw state by broiling and they were fabulous, although the texture was spongier than the traditional way. Because of their rich texture anything with a little acid or sweetness will complement them. Creamy sauces also pair well especially ones containing mushrooms.

The recipe today was inspired by a dish from the world famous Peninsula Grill in Charleston. I had one of my best all time restaurant experiences there and this was one of the best sweetbread preparations I have ever had. Enjoy!

Special Holiday Note from Chef Eric

I wish to thank all the members who have taken the time and effort to let me know they enjoy the column. It is much appreciated. Also this time of year, when we are all stressed please take a little time out for yourselves, your families and for the less fortunate. It will help keep things in perspective when you have 7 functions all going on at the same time and a dozen more the next day!

So a Merry Christmas, Happy Hanukah and Joyous Kwanza to all. Remember what these holidays mean- We are watched over by a higher power that loves us, hope, faith in mankind, belief in miracles, family values and belief in one's own strength. Remember that during this month and always.

There are so many things to be happy for this past month. We joyfully added two new schools with 128 students, 30 of which will be added to our weekend snack pack list in December.  Without a doubt we can say thanks ACF Atlanta for your much needed support for our children in South Fulton. We of Tots Kitchen dared to dream the impossible dream...to attack and defeat hunger in our community. The ACF didn't let us take on this Goliath by ourselves; they gave us the stone (financial support) and the sling (always ready to give a hand in any possible way). So, hunger in  South Fulton is being defeated with 242 weekend snacks packs delivered to our children.

Great reports are still coming in about the wonderful weekly classes being done by the ACF chefs and students at Creative Achievers Daycare on Cleveland Avenue. Go ACF!! We are spreading our wings and soaring into Decatur...DeKalb County. Our two new schools are very close to each other and we were so excited. Our classes started off with our new school in Decatur on Fridays. As we get to know the students their eyes shone with anticipation when I entered the class with a basket of fruits and veggies. I had everyone's attention.

We introduced the new school children to healthy snacks and they chose fresh raw carrots as one of their favorites, so we decided to juice the carrots. One student said he was "allergic" to carrot juice (he just didn't want to try it), so we give him an empty cup.  But he started crying when all the other students were saying how good it was. When asked why he was crying he said he wanted some because his "allergic" is gone.  He really enjoyed it. Our children are little geniuses. That is why we  must protect them with valuable information about their food. It is also very interesting that most of our teachers did not know that fresh carrots juice would be so good. 

We had 17 classes with 211 students 13 teachers and 5 parents. Two of our parents will be volunteering to pack snacks for us.

242, Yes 242! Two hundred and forty two snacks were delivered to our children every weekend in October. We received  cash and kind donations of 140 smuckers pb&j sandwich, 9 boxes of assorted  cereal, 1 case Vienna sausage , 5 cases of mac and cheese and a 60lb assorted box of snacks.

In each snack packs children went home with: Orange, cereal, oatmeal, Pretzels, Popcorn, sausages, applesauce, pudding cups, 100% juice, mac and cheese, Jell-O, yogurt, beef-a-roni.

On a sad note two of our major financial sponsors lost their jobs.....but they are enrolling in school.

We are in a series of meeting with a church who wants us to help feed the children Sunday breakfast. These are children they take from the apartments in the community where they are located. This is a great opportunity to serve others.

Thank you for all your help and support. We are beating the Unbeatable foe of hunger in our community ACF. All our efforts will pay off when we see our children healthier and happier because we did not let go but fight the enemy of hunger and "misnutrition" (our new word).

God bless you all for your kind hearts and helping hands.

Sincerely

Marie

Please begin submitting ACF Members that you feel are deserving of the following awards. Read the Awards Criteria to ensure they are eligible for the honor. All nominees must be submitted to Awards Chairperson, Rusty Sigmon before December 31, 2012. Winners will be announced at the 2013 President's Gala.  

Chapter Chef of the Year
Chapter Pastry Chef of the Year
Educator of the Year
Humanitarian of the Year
Vendor of the Year
Junior Member of the Year
Presidential Member of the Year

 Click here for details!