Sweetbreads with Port Wine, Grapes and Pine Nuts

Instructions

1. 1

   In a bowl, soak the sweetbreads in the cold water and vinegar for an hour in the refrigerator.

2. 2

   Rinse well under cold running water.

3. 3

   In a pot filled with lightly salted cold water, blanch the sweetbreads, bringing the water to a gentle boil. Simmer for 10 minutes. Rinse under cold running water and pat dry. Remove the outer membranes. Cut into thin cutlets. Set aside.

4. 4

   In a large plate, combine the flour, salt and pepper. Dredge the sweetbread cutlets in this mixture and shake lightly to remove any excess flour.

5. 5

   In a skillet, heat the oil and butter over medium-high heat. Brown the sweetbreads for about 2 minutes on each side. Remove and keep warm.

6. 6

   In the same skillet, toast the pine nuts. Add the honey and caramelize. Deglaze with the wine.

7. 7

   Add the demi-glace. Reduce by half.

8. 8

   Put the sweetbreads back in the sauce with the green grapes. Reheat gently for 1 to 2 minutes and adjust the seasoning.

9. 9

   Sprinkle with chives.

10. 10

    Serve with rice and vegetables.