Day Sixty Two

It was inevitable this day would come... today we made sweetbreads. Sweetbreads are not carbohydrates and contain no sugar. They are for the adventurous eater who wishes to add pancreas (stomach sweetbreads) or thymus gland (throat sweetbreads) to his or her diet. Chefs overwhelming prefer using the thymus of the calf. This is the least pungent of all the sweetbread options and is actually cheaper than the pancreas type. Sweetbreads, which are soft, blob-like pieces of pure cholesterol, are generally braised or fried. Why are they called sweetbreads? I have no idea. I'm certain, however, if one saw "Braised Thymus Gland" or "Fried Pancreas" on a menu, it would not read so sweetly.

For the first time in my culinary career, I have encountered a food which I find totally repulsive. To prepare sweetbreads, they must be soaked, preferably overnight, to remove any remaining enzymes and blood. ENZYMES AND BLOOD. Then, the sweetbreads must be blanched to remove the outer membrane. THE OUTER MEMBRANE.

I am fully aware that blood, enzymes and membranes are likely involved with the slaughter of other, delicious proteins, but there is something nice about not seeing or knowing. Many chefs, including The Chef and The Head of Everything are disappointed in a young chef that "distances" herself from the facts and important processes involved with our ingredients; I understand their perspective but its not fair to judge my talent or commitment based on whether or not I can control my gag reflex.

In fairness to sweetbreads, the rest of the world seems to love 'em; you might too. If you're going to give these glands a shot, opt for fried. I kinda sorta see why fried sweetbreads are often described as McNuggety, but after the second or third bite, there is no mistake: Ronald had nothing do to with your dinner.

Thankfully, sweetbreads weren't the only item on today's menu; but for this delicious, warm radicchio salad, we'd have starved (for once!).

Warm Radicchio and Shrimp Salad

Ingredients (for two large salads)
1 head of Radicchio
8 large shrimp
1/4 to 1/2 c. olive oil
1 T. soy sauce
1 T. Worcestershire sauce
3 T. Balsamic Vinegar
1/2 c. walnuts, toasted
Salt and Pepper

Methods
-Toast the walnuts until they begin to brown - set aside
-Peel and de-vein the shrimp. Season with salt and pepper.
-Heat olive oil in a large saute pan.
-When pan is hot, quickly saute the shrimp until 80% cooked.
-Add the soy and Worcestershire sauce.
-Add the balsamic vinegar and immediately remove from heat - set aside.
-Quickly core and slice the radicchio into strips. Radicchio oxidies quickly, so you want to cut it as late in the game as possible.
-Pour the cooked shrimp and pan-dressing over the radicchio.
-Toss in the toasted walnuts and serve.