Yesterday, we went to Arthur Avenue in the Bronx. While there we could not help ourselves and purchased the ingredients for a feast the following day. So…today dinner morphed from a planned great steak grille to the following:
Appetizer: Argentinian grilled sweet breads with baby roasted potatoes, and chimichuri sauce
Grilled Sweet Breads
Dinner: Bucatini No. 6 pasta with a red sauce
Meat: One beef; one pork brasciole from Arthur Avenue; two links of fennel, sweet sausage (1-2 lbs…depending on your appetite for leftovers)
Bread: Your favorite bread…we chose a semolina loaf with sesame seeds
The appetizer is simple. We purchased two sweet bread “rolls”…sweet breads that were rolled in other innards with a mild stuffing. To prepare the sweet breads for grilling, place in a pot of salted water with 1/4 cup white distilled vinegar/gallon of water, bring to a boil, reduce to a simmer and simmer for 10 minutes. Remove Sweet breads from the boiling water and place in a bowl of ice water. After 5 minutes, remove the sweet breads from the water and pat dry. Place on side for later grilling.
Coat the sweet breads with a light coating of oil, and grill. You can grill on a traditional grill or inside using a ribbed grilling pan over a medium heat on your stove. I like a light rub…using Santa Maria barbecue rub. Serve with chimichuri and grilled potatoes. Grill until the outside turns a medium brown…then garnish with the chimichuri…and mangia!
The chimichuri is an Argentinian garnish made from parsley, garlic, lemon, etc…take the following ingredients and blend in a mini-blender:
1/4 cup extra virgin olive oil
1 teaspoon chopped garlic (I like to saute the garlic lightly before adding to any dish
2 tablespoons of chopped shallots ( I also like to saute the shallots)
1/2 cup chopped fresh parley
1 teaspoon salt
1 teaspoon of chopped, crushed red pepper flakes
Blend these ingredients in a mini-blender…serve as a side to your grilled sweet breads.
I served the sweet breads with baked potatoes that were cut into small, 3″ wedges. I took one large russet potato, cut it as described, nuked it for 3 minutes, then coated with a little olive oil, salt, pepper, and a little celery salt…and baked in a convection oven at 325 for 10 minutes.
The sauce was previously described.
A vegetable was added…green beans…sauteed in olive oil with a few cloves of garlic…it’s that simple!
Enjoy and share your thoughts!
