Balsamic Sweetbreads with Capers

Next up on my list of bounty from the awesome butcher shop: sweetbreads! Perhaps the only 100% Paleo food with both "sweet" and "bread" in the title!

They're kind of a pain to make - you have to soak them, and then poach them, and then for some reason let them sit in the fridge under a weight (I strongly suspected Jennifer McLagan was just messing with me until I Googled it and saw that everyone was doing it!), but the result is totally worth it: mild and tender, with a creamy texture - it made me think a little about biting into a cloud. A++ would nom again. And an excellent choice for restoring my faith in offal after the cockscombs turned out so rubbery.

Balsamic Sweetbreads with Capers

Ingredients

• Sweetbreads
• Balsamic vinegar
• Half a lemon
• Salt
• Capers

 Directions

• Soak the sweetbreads in cold salted water for 4-6 hours in the fridge.
• Take them out, put them in a pot with a squirt of lemon juice and some salt. Bring to a boil slowly, and take out the sweetbreads when they're just a little solid but still jiggly.
• Peel the membrane off the sweetbreads...or don't. I did a little and then gave up and they tasted fine.
• Put the sweetbreads in a bowl, wrap them in a towel, and weigh them down with something heavy for another few hours. 
• Take them out, slice them into pieces about 1/2 an inch thick, and pan-fry them in oil until they're brown on the outside. 
• Deglaze the pan with vinegar; add lemon and capers (and butter if you're me and need the calories). Add some stock if you are not quite as much of a vinegar freak as I am. Pour the sauce over the sweetbreads and om nom nom!