Recipe 28

sweetbreads with peaches and boiled potatoes

In 2 Tbs melted margarine, sauté

  • 4 Tbs fresh sliced jalapeno with
  • 2 Tbs chopped leek and
  • 3/4 cup sliced peaches.

Stir in 12-18 oz. sweetbreads. Continue to sauté until the sweetbreads begin to color.When the peaches and sliced jalapeno are tender, reduce heat to low. Stir in

  • 2 cups pineapple juice, adding
  • 1-3 Tbs arrowroot to thicken, if desired.

Season the sauce with

  • 1 Tbs tahini
  • 1 tsp dried onion flakes
  • 1 tsp dill seed, and
  • one thread of saffron.

Cover and simmer about 30 mins.Serve hot over boiled potatoes. Garnish each serving with mango chutney.

Recommended beverage: Margaritas.