Ingredients
- 1/2 cup balsamic vinegar *
- 1/8 cup honey
- 1 lb. sweetbreads
- 1 gallon cold water
- 1 cup white wine vinegar
- 2 Tbsp. sea salt
- 2 Tbsp. extra-virgin olive oil
- sea salt, to taste
- 2 nectarines (thickly sliced)
Instructions
- Blend balsamic vinegar and honey in a small saucepan. Simmer over medium-high heat until glaze is reduced by half, stirring occasionally. It should coat the back of a spoon when it’s ready. (This can take a while.)
- Rinse sweetbreads well, then transfer to a large soup pot. Add water, vinegar and salt. Bring to a boil, then reduce heat and simmer gently 10 minutes. (This seems like a lot of water for a small amount of meat, but the ratio is effective for removing the impurities from the sweetbreads, thereby enhancing both their nutrition and flavor.)
- Drain sweetbreads in a colander, then put them in a bowl of ice water to cool.
- While they’re cooling, preheat your gas grill on high.
- Drain sweetbreads and pat them dry. Remove any large pieces of membrane or gristle you see. Then pull the sweetbreads apart with your hands into pieces 1½ inches big. Usually, sweetbreads are formed in such away that this is easy to do. However, if you have difficulty, feel free to cut them into sections with a knife.
- Toss the sweetbreads in a bowl with the olive oil until well coated. Season with salt and toss again.
- Place one nectarine slice on the bottom of each skewer. Alternate with sweetbreads until skewers are full.
- Turn your grill down to medium high. Cook the skewers, covered, for 3 minutes. Then turn the skewers over and cook another 3 minutes.
- Remove from heat and baste with balsamic glaze. Serve!
Notes
- * Check your ingredient list on balsamic vinegar carefully. Some brands have added sugar, coloring and preservatives, all of which you want to avoid.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Courses
- Method: Grill