Kobe, Avocado And Sweetbreads
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
59
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Butter2
Carrots1 bunch
Celery1
Salt1360 g
Sweetbread1 cup
Cream1 tbsp
Paprika (smoked)1 cup
All-Purpose Flour1 cup
Extra-Virgin Olive OilDirections:
1
In a stainless steel pot, add the butter and turn on the flame to medium
2
Let the butter melt and then add the onions and let them slowly cook until translucent
3
Make a simple court bouillon; chop the carrots, celery, 1 whole lemon, cut in half and add to a medium saucepan
4
Add 2 to 3 cups of water and bring to a boil
5
Add salt
6
Once the liquid is boiling, add the sweetbreads and cook for about 10 minutes
7
Once the sweetbreads have been blanching for 10 minutes, take them out and drop them in an ice bath
8
Let them cool down for about 3 to 5 minutes, take them out and peel off the outer membrane and discard
9
Cut the sweetbreads in 1 to 2-ounce pieces and reserve
10
In a high-speed blender, add the onions and the cream, smoked paprika and about 4 ounces of the sweetbreads
11
Puree until a smooth consistency is reached, season, to taste, with salt and pepper
12
Heat in a medium size pot with the vegetable oil; bring it up to 350 degrees F
13
Coat the remaining sweetbreads with all-purpose flour and fry them until golden brown and crispy
14
Season with salt and pepper and drain on paper towels
15
In the meantime, cut the avocado in half and peel off the skin
16
Using a mandolin, slice the avocado lengthwise and place in between two pieces of plastic wrap
17
Turn on a medium size skillet to high
18
Season the Kobe strips with salt and pepper
19
Add a small amount of oil to the skillet
20
Once the oil is smoking, add the strips and sear each side, should be done fast, the meat should be served rare
21
Cut the jalapeno in half, take the seeds out and finely dice
22
Burn the jalapeno with a torch until it is caramelized and mix with olive oil
23
Season, to taste, with salt and pepper
24
Reserve the meat and let it cool down to room temperature
25
Toss the meat with a good amount of lemon and lime zest, add this to the center of the avocado and begin to roll it like a cigar
26
Repeat with remaining avocado
27
Cut the avocado roll into 4 pieces
28
Place some of the jalapeno mixture on the bottom of each plate
29
Add the cut avocado roll on top
30
Next, to the roll add a small amount of the paprika soubise sauce
31
Place a small piece of the crispy sweetbread on top of the sauce
32
Cut remaining lemons into wedges and place next to the sweetbread
33
Garnish with the watercress and a drizzle of olive oil
34
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
35
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results