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!