Here was an appetizer I did for my first Soil and Seed pop up dinner party. I was at the sunday's farmers market here in Austin and a local farm Windy Hill Farms had a lot of great Goat products. I saw they had goat sweetbreads and I was sold. I haven't prepared sweetbreads in awhile and the most common variety used is veal (which I love). In South America a lot of the times sweetbreads are simply grilled on the parillia or plancha. This would of been a great option for me, given a little different circumstances. I decided to do a simple "chicken fried" goat sweetbread that turned out fantastic. Normally with veal sweetbreads you soak them and then a lot of times poach them or par cook them. Then cook them again to order. Again I wanted a little simpler approach for this ingredient. This was a perfect starter to the evening and a real surprise to most of the guests. Here is the recipe.
2 lbs of goat sweetbreads
2 cups of buttermilk
2 cups of flour
2 tbsp of old bay seasoning
2 cups of grape seed oil for frying
Pickled mustard Seeds
1/2 cup of mixed brown and yellow mustard seeds
1/2 cup of apple cider vinegar
1/2 cup of rice wine vinegar
2 tbsp of sugar
2 tsp of salt
1/2 cup of water
Red Pepper Romesco Sauce
1 jar roasted red bell pepper or 3 large roasted
1/3 cup roasted almonds (marcona) or any other nut
3 garlic cloves
1 Fresno chili (jalapeño or Serrano for heat)
1/4 cup Parmesan cheese or manchego
1 1/2 cup olive oil
For the goat sweetbreads,
Clean the sweetbreads by cutting away any of the sinew, and meat around the sweetbreads ( said 2 lbs but mine had a lot of fat, meat and extra skin attached so I ended up with about a 1 lb left over cleaned give or take) Once you have the cleaned sweetbreads dice into bit size pieces. The place in a bowl and cover with ice cold water. Let it soak over night. Then drain off all of the water really well and cover the sweetbreads in buttermilk. Let the sweetbreads soak in the buttermilk for a little bit while you get everything else ready.
For the Romesco
Put garlic, roasted red peppers, fresno chile and almond in the blender. Pulse a few times to get everything blended and then turn on high and Drizzle olive oil in until a smooth purée. Finish with cheese and salt. Puree until smooth adjust seasoning if needed and set aside until ready to use.
For the pickled mustard seeds,
Place all the ingredients in a pot, bring to a boil, and then turn down to a simmer. Cook for about an hour or until the seeds plump up. Set aside to cool to room temperature. Alternative way is bring a pot of water to a boil and place mustard seeds in the water for 1 minute. Then strain off and place in a bowl. Place the rest of the ingredients in a pot and bring to a boil, then pour over the seeds and cover over night.
Bring oil up to 350 degrees for frying. In a bowl add flour and the old bay seasoning, mix well. Then add a few pieces at a time of the goat sweetbreads to the flour. Dust off the extra flour and place in the fryer. Fry for about 2-3 minutes until golden brown and crispy. Scoop out the sweetbreads onto a paper towel, season with salt immediately. Then add a dollop of romesco onto the plate and the sweetbreads on top. Finish with pickled mustard seeds, serve and enjoy!