{"id":4316,"date":"2013-05-03T08:52:38","date_gmt":"2013-05-03T15:52:38","guid":{"rendered":"http:\/\/www.bigjimindustries.com\/wordpress\/?p=4316"},"modified":"2013-05-03T08:55:56","modified_gmt":"2013-05-03T15:55:56","slug":"eggs-derby-with-sweetbreads","status":"publish","type":"post","link":"https:\/\/bigjimindustries.com\/wordpress\/2013\/05\/03\/eggs-derby-with-sweetbreads\/","title":{"rendered":"Eggs Derby with Sweetbreads"},"content":{"rendered":"

from AZCentral<\/a><\/em><\/p>\n

Eggs Derby with Sweetbreads<\/h1>\n

From chef Lee Hillson<\/em><\/p>\n

\"\"<\/p>\n

2 large sweetbreads<\/strong>
\n1 1\/4 teaspoons salt, divided use<\/strong>
\n1 cup sweetbread stock (from cooking the sweetbreads)<\/strong>
\n1 cup plus 1 to 3 tablespoons heavy cream<\/strong>
\n4 tablespoons (1\/2 stick) butter<\/strong>
\n8 ounces fresh morels<\/strong>
\n4 tablespoons all-purpose flour<\/strong>
\n4 tablespoons finely chopped country ham<\/strong>
\n1\/4 teaspoon ground black pepper<\/strong>
\n1\/4 teaspoon dry mustard<\/strong>
\n1\/4 teaspoon celery seed<\/strong>
\n4 to 6 tablespoons bourbon<\/strong>
\n6 poached eggs<\/strong>
\n1\/2 cup Parmesan cheese, grated<\/strong>
\n1\/2 cup sharp Cheddar cheese, grated<\/strong>
\n1\/2 cup slivered almonds<\/strong><\/p>\n

Place sweetbreads in small saucepan and cover with cold water. Stir in 1 teaspoon salt. Bring to a boil, reduce heat and simmer until sweetbreads are plump and feel slightly firmer to the touch, about 3 minutes. Transfer sweetbreads with slotted spoon to a bowl of ice water and set aside until cool enough to handle. Discard all but 1 cup of cooking liquid to use as stock.<\/p>\n

Drain sweetbreads. Cut away any fat and pull away as much of membranes and connective tissue as possible without breaking them up. Cut sweetbreads into thumb-size pieces. Place in a bowl, add 1 cup of cream and set aside.<\/p>\n

[ click to continue cooking sweetbreads at AZCentral.com <\/a>]<\/p>\n","protected":false},"excerpt":{"rendered":"

from AZCentral Eggs Derby with Sweetbreads From chef Lee Hillson 2 large sweetbreads 1 1\/4 teaspoons salt, divided use 1 cup sweetbread stock (from cooking the sweetbreads) 1 cup plus 1 to 3 tablespoons heavy cream 4 tablespoons (1\/2 stick) butter 8 ounces fresh morels 4 tablespoons all-purpose flour 4 tablespoons finely chopped country ham […]<\/p>\n","protected":false},"author":26,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[8],"tags":[],"class_list":["post-4316","post","type-post","status-publish","format-standard","hentry","category-weirdness"],"_links":{"self":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/4316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4316"}],"version-history":[{"count":0,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/posts\/4316\/revisions"}],"wp:attachment":[{"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bigjimindustries.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}