-
1
In a stainless steel pot, add the butter and turn on the flame to medium.
-
2
Let the butter melt and then add the onions and let them slowly cook until translucent.
-
3
Make a simple court bouillon; chop the carrots, celery, 1 whole lemon, cut in half and add to a medium saucepan.
-
4
Add 2 to 3 cups of water and bring to a boil.
-
5
Add salt.
-
6
Once the liquid is boiling, add the sweetbreads and cook for about 10 minutes.
-
7
Once the sweetbreads have been blanching for 10 minutes, take them out and drop them in an ice bath.
-
8
Let them cool down for about 3 to 5 minutes, take them out and peel off the outer membrane and discard.
-
9
Cut the sweetbreads in 1 to 2-ounce pieces and reserve.
-
10
In a high speed blender, add the onions and the cream, smoked paprika and about 4 ounces of the sweetbreads.
-
11
Puree until a smooth consistency is reached, season, to taste, with salt and pepper.
-
12
Heat in a medium size pot with the vegetable oil; bring it up to 350 degrees F. Coat the remaining sweetbreads with all-purpose flour and fry them until golden brown and crispy.
-
13
Season with salt and pepper and drain on paper towels.
-
14
In the meantime, cut the avocado in half and peel off the skin.
-
15
Using a mandolin, slice the avocado lengthwise and place in between two pieces of plastic wrap.
-
16
Turn on a medium size skillet to high.
-
17
Season the Kobe strips with salt and pepper.
-
18
Add a small amount of oil to the skillet.
-
19
Once the oil is smoking, add the strips and sear each side, should be done fast, the meat should be served rare.
-
20
Cut the jalapeno in half, take the seeds out and finely dice.
-
21
Burn the jalapeno with a torch until it is caramelized and mix with olive oil.
-
22
Season, to taste, with salt and pepper
-
23
Reserve the meat and let it cool down to room temperature.
-
24
Toss the meat with a good amount of lemon and lime zest, add this to the center of the avocado and begin to roll it like a cigar.
-
25
Repeat with remaining avocado.
-
26
Cut the avocado roll into 4 pieces.
-
27
Place some of the jalapeno mixture on the bottom of each plate.
-
28
Add the cut avocado roll on top.
-
29
Next, to the roll add a small amount of the paprika soubise sauce.
-
30
Place a small piece of the crispy sweetbread on top of the sauce.
-
31
Cut remaining lemons into wedges and place next to the sweetbread.
-
32
Garnish with the watercress and a drizzle of olive oil.
-
33
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
34
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
