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Y'know it's all very well and good that we have a thread devoted to Walking like a Zombie. But what about eating like a zombie? Mmm...Braaanes, sweet delicious braaanes. Joking aside, this thread made me curious if there were many brain recipes floating about on the internet. I googled and found the following:
These recipes are from The Complete American-Jewish Cookbook, edited by London and Bishkov.
Basic cooking method:
Brains of calf, lamb, and beef may be prepared, although calf's brains are the most delicately flavored. Soak brains in cold salted water for 30 minutes. Remove membrane. Simmer in 1 qt. water to which has been added 1
tsp salt and either 1 tbsp vinegar or lemon juice. Drain and break/slice into pieces. Allow 1 pair brains per serving.
Fried brains
Cut drained, cooked brains in 1/2" thick slices. Roll in fine breadcrumbs. Brown in hot fat. Season w/ salt and pepper.
Sweet & Sour Calf's Brains
1 set calf's brains
1 onion, sliced
3 or 4 slices celery root
3 whole peppers
3 tbsp vinegar or lemon juice
1/2 tsp salt
1/4 cup gingersnap crumbs
2 tbsp brown sugar
1/4 tsp cinnamon
1/4 C seedless raisins
Soak calf's brains in cold water to cover, 1 hr. Drain, remove membrane. Place brains, onion, celery root, and whole peppers in saucepan. Add water just to cover. Put 1 tbsp vinegar/lemon juice and 1/2 tsp salt in water.
Bring to boil and simmer 20 minutes. Remove brains. Combine gingersnap crumbs, brown sugar, cinnamon, and raisins and moisten w/ 2 tbsp vinegar/lemon juice. Add to liquid in pan. Bring to boil and cook until blended and smooth, 10 minutes. Serve cold, garnished w/ lemon wedges. Serves 4.
And finally, perhaps the best of the lot, a recipe for Majorcan Style Brains (the site which I found this recipe already had 3 rave reviews for this dish).
Majorcan Style Brains
1 pound calves' brains
1/4 cup all-purpose flour
salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1 tablespoon red wine vinegar
1 1/4 cups chicken stock
2 egg yolks
2/3 cup heavy whipping cream
DIRECTIONS:
1) Remove skin and any nasty-looking pieces from calves' brains. Rinse in cold running water and pat dry with paper towels. Sprinkle with flour and season with salt and pepper to taste.
2) In a large skillet, heat oil over medium high heat. Add onion and saute until translucent. Add seasoned brains and brown slightly all over. Add vinegar and stock, reduce heat to low and let all simmer, covered, for 30 minutes.
3) Remove brains from skillet. Slice them and place slices in a 9x13 inch baking dish. Cook skillet juices rapidly to reduce. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
4) Strain skillet liquid. In a small bowl beat egg yolks and mix will with the cream. Whisk mixture into skillet sauce. Pour sauce over brains and heat through in the preheated oven for 10 to 15 minutes.
Since there are a fair number of folks that like blood pudding, I reckon there should be some like brains too. Actually that last recipe sounds pretty tasty. 'Course it's hell on the arteries what with the heavy whipping cream, egg yolks, and the brains themselves, which if I understand correctly are basically fatty tissue anyway. |
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