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Pan Seared Sweetbreads in Dallas

c
chipRooski Aug 24, 2010 04:41 PM

Anyone have any recommendations on where to get pan-seared sweetbreads in Dallas? Not Crispy..I'm a much bigger fan of sweetbreads pan-seared. Thanks!

  1. the_sneeb Aug 25, 2010 02:10 PM

    There's a grilled sweetbreads appetizer at Nana.

    1. l
      luniz Aug 25, 2010 02:21 PM

      maybe York Street but I don't remember how they're cooked.

      1. DallasDude Aug 25, 2010 03:00 PM

        Ava in Rockwall (few minutes from Dallas, has the best sweetbreads dish cooked 2 ways. Thet are grilled and pan seared. Amazing dish. See my attached photo to lust.

         
        19 Replies
        1. re: DallasDude
          n
          neilmcginnis Aug 13, 2013 08:18 AM

          Sweet... will try..
          Yelp says this place is now closed. Is that true?

          1. re: neilmcginnis
            g
            gavlist Aug 13, 2013 08:36 AM

            sadly, yes.

            1. re: gavlist
              n
              neilmcginnis Aug 13, 2013 08:59 AM

              And i got my hopes all up : (

              1. re: neilmcginnis
                g
                gavlist Aug 13, 2013 09:11 AM

                Ava was owned by two chefs, one of whom recently passed away. Very sad - he was a super nice guy and a really excellent chef. They were also co-owners of Boulevardier, and his partner (Nathan Tate) decided to close Ava so he could focus on the place in Bishop Arts. So... I'm not sure if they're currently running sweetbreads at Boulevardier, but when they do I'd bet it will be of similar style and quality.

                1. re: gavlist
                  n
                  neilmcginnis Aug 13, 2013 09:20 AM

                  Good info. Thanks. No they are not serving that. Honestly the CURRENT sweetbreads at Meddlesome Moth are on par with any appetizer at Boulevardier although they could be much better. FYI i love boulevardier too. I see they just recently started offering seared foie gras it may be time for me to go back.
                  Their grilled oysters, fresh oysters, escargot.. lots of good stuff

                  1. re: neilmcginnis
                    g
                    gavlist Aug 13, 2013 09:59 AM

                    their foie gras torchon (on the charcuterie board) is really good too. It's made from a whole liver (rather than pureeing the liver first) so the texture is more dense... which is my preference.

                    1. re: gavlist
                      n
                      neilmcginnis Aug 13, 2013 02:44 PM

                      Yea i do not like the puree that much.. Usually the charcuterie is like that so that is cool. Once i bought from the store and got home and tried to sear a puree of foie gras and it didn't work so well.

                      1. re: neilmcginnis
                        g
                        gavlist Aug 14, 2013 08:43 AM

                        I like foie gras pate well enough, but that's not quite what I'm referring to. I've never done it myself (I'd love to hear comments from anyone with more experience), but it seems like there are two approaches to making a foie gras torchon... one is more classic, where you remove the veins while leaving the liver as intact as possible, cure it, roll and compress and then poach.

                        The other approach yields a smoother, more refined but less dense torchon. I think (not sure) this is because the liver is passed through some sieve (like a tamis) at some point - maybe an easier way to devein. It is then still rolled into a tube, compressed and poached. I think.

                        Both are nice, but I prefer the more "meaty" texture of the first style.

                        1. re: gavlist
                          n
                          neilmcginnis Aug 14, 2013 09:51 AM

                          I was not aware of that so that for the info.
                          Dude I tried Boulevardier's new seared foie gras last night and holy sh*t it was the best i've had so far. blueberry, granola, fig, maple syrup with a cube crispy/creamy french toast. The liver was scored to make it EXTRA crispy, like a duck skin. It worked and it was AWESOME.

                          1. re: neilmcginnis
                            c
                            cinquiemepeche Aug 14, 2013 09:59 AM

                            I tried it last Friday night and I thought it was mediocre. The cuts were too large so although it was crispy on the outside, the inside was a little lukewarm and slightly undercooked with mine.

                            1. re: cinquiemepeche
                              g
                              gavlist Aug 14, 2013 10:10 AM

                              sounds good to me. Medium rare (or even rare) is the way to go!

                              1. re: cinquiemepeche
                                n
                                neilmcginnis Aug 14, 2013 01:22 PM

                                It's supposed to be slightly undercooked. Mine was warm and amazing. You are complaining about getting too large of pieces of foie gras? lol. just giving you a hard time.

                                1. re: neilmcginnis
                                  f
                                  foiegras Aug 14, 2013 03:39 PM

                                  My own taste is that cold in the middle/being able to taste 'liver' is underdone, and I agree that slicing does seem to be key. I believe it's just a matter of a couple seconds' difference ... a sensitive operation. Not like steak.

                                  1. re: foiegras
                                    n
                                    neilmcginnis Aug 16, 2013 08:21 AM

                                    Yea.. Is it realistic to purchase your own foie gras livers online and sear yourself or is that just not realistically worth it? In my experience I can sear anything so I honestly think i could do it but procuring the liver itself is my challenge. I will put it on an elevated natural nut butter and jam sandwich if I could think of nothing else. lol. You can imagine how decadent that would be. But seriously I would like to do for myself some day.

                                    1. re: foiegras
                                      n
                                      neilmcginnis Aug 16, 2013 09:19 AM

                                      "Whole Lobe of Duck Foie Gras, Grade A - Flash-Frozen"
                                      I just purchased $160 worth of whole foie gras. lol. I hope I don't regret it. Maybe I can practice and invite you over to try.
                                      : )

                                      1. re: neilmcginnis
                                        f
                                        foiegras Aug 16, 2013 11:03 AM

                                        I bet you could talk me into that :) There's a thread here about cooking foie gras at home. I know CM carries it locally at the holidays.

                                        1. re: foiegras
                                          n
                                          neilmcginnis Aug 16, 2013 01:12 PM

                                          Whole foie gras?? I have only ever seen the processed loaf there on display but I often thought about asking them. I only started shopping there recently so I don't think i've been there during a big Holiday. The "loaf" of foie gras has been there for a while, once I bought it and tried to sear and it melted in the pan. lol. not very smart.
                                          There seems to be some debate as to whether I should attempt deveining the liver.

                                          1. re: neilmcginnis
                                            f
                                            foiegras Aug 16, 2013 02:21 PM

                                            Correct ... from the butcher's counter, down at the left end by the poultry. They have a few other extra things too at Christmas in the same area. And I would imagine that means they could custom order it any time ... they have custom ordered other things for me before.

              2. re: DallasDude
                n
                neilmcginnis Aug 30, 2013 08:40 AM

                I wish it were still open

              3. Webra1 Aug 26, 2010 11:03 AM

                I really like the sweetbreads w/ capers and lemon sauce at Si Tapas.

                1. c
                  chipRooski Aug 27, 2010 10:10 AM

                  Thanks everyone!

                  Dallas Dude - Ava is what I was thinking about trying as well..I'm just about drooling over my keyboard now..thanks! :)

                  1 Reply
                  1. re: chipRooski
                    n
                    neilmcginnis Aug 13, 2013 08:41 AM

                    Restaurant is closed, according to several sources. Sorry I was getting my hopes up too

                  2. h
                    HyperSpanner Dec 10, 2010 11:43 AM

                    Cafe Madrid near Knox Henderson has good sweet breads - sauted with lemon and capers. Mmmm...

                    It's just down the street from Sur la Table

                    -----
                    Cafe Madrid
                    4501 Travis St, Dallas, TX 75205

                    6 Replies
                    1. re: HyperSpanner
                      n
                      neilmcginnis Aug 13, 2013 08:42 AM

                      Don't like capers much but i'm sure that is good. What else do that have there that is notable?

                      1. re: neilmcginnis
                        g
                        gavlist Aug 13, 2013 09:04 AM

                        for what it's worth, I hate Cafe Madrid. I wouldn't recommend anyone go there. It's one of the worst tapas restaurants I've been to. Not that I tried (on 3 separate occasions) tasted bad... but it was really really unimpressive, especially given that tapas are pretty easy to make and generally quite tasty. And on all visits the service was terrible enough to make me care (I normally don't care about service, unless it really really sucks). I haven't been back in... maybe 5 years? But I haven't heard anything that makes me think they've changed in either regard.

                        I'm not sure there is a good tapas restaurant in the area currently. But I'm really excited for the imminent opening of Casa Rubia in Trinity Groves. Same chef and owner as Driftwood.

                        1. re: gavlist
                          n
                          neilmcginnis Aug 13, 2013 09:14 AM

                          I will check that off my list then.
                          Is anything already open at Trinity groves or is everything still in progress?

                          1. re: neilmcginnis
                            g
                            gavlist Aug 13, 2013 09:57 AM

                            I think there's a bbq and some hotdog place there now... nothing I've heard about them has made me want to visit.

                            1. re: gavlist
                              n
                              neilmcginnis Aug 13, 2013 02:45 PM

                              Ok good i was worried I might be missing something over there

                              1. re: gavlist
                                g
                                gavlist Sep 13, 2013 04:56 AM

                                incidentally, a friend told me that the hotdog place (Hofmann Hots) is pretty good. I have a tough time imagining that they even come close to Luscher's Post Oak Red Hots, but I was probably a little too dismissive in my previous post.

                      2. f
                        foiegras Dec 22, 2010 05:25 PM

                        Cadot serves sweetbreads ...

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                        Cadot Restaurant
                        18111 Preston Rd # 120, Dallas, TX 75252

                        4 Replies
                        1. re: foiegras
                          n
                          neilmcginnis Aug 13, 2013 08:53 AM

                          That Cadot restaurant has a very interesting menu.. have you tried their foie gras, escargot, etc...??? I have never been but is it worth going? Keep in mind I live an hour south of Dallas so I don't come up there for a place I don't think is amazing.

                          1. re: neilmcginnis
                            air Aug 13, 2013 10:11 AM

                            Have you been to Lavendou? The chef at Cadot used to work for them and then he opened up his own place. IMO Cadot is the better of the two.

                            1. re: neilmcginnis
                              f
                              foiegras Aug 13, 2013 11:06 AM

                              Yes, have had both foie gras and escargot there. The escargot is more memorable--it was truly excellent.

                              Last time I went the chef agreed to customize a dish for me and it didn't happen at all as planned. Apparently he had forgotten completely our discussion, sent my truffled risotto back to the kitchen thinking it was a mistake, brought it back out but no longer hot, etc. Following that episode, I haven't been back. I kind of have a single disappointment policy, because there are just too many good restaurants to try. I never made it to Restaurant Ava before it closed, for example ...

                              1. re: foiegras
                                n
                                neilmcginnis Aug 13, 2013 11:49 AM

                                I respect that policy although it is certainly flawed. Restaurants are constantly changing and some actually make drastic improvements... unfortunately most just get worse but not all.
                                WHERE IS THE BEST PLACE TO GET FOIE GRAS?
                                Please answer me this.. me and my wife love it.

                          2. c
                            cinquiemepeche Feb 26, 2011 08:51 PM

                            I don't know if you are still looking, but I know Meddlesome Moth has sweetbreads on the menu. I haven't ordered them yet so I don't know if they are pan seared

                            6 Replies
                            1. re: cinquiemepeche
                              DallasDude Feb 27, 2011 11:49 AM

                              The first time I tried MM's sweetbreads they were heavenly. The next 10 times not so much.

                              I recently had John Tesar's sweetbreads at Cedar Social and they were large and mind numbingly delicious at the same time. Not sure if they are on the menu all the time. The menu is massive.

                              1. re: DallasDude
                                g
                                gavlist Feb 28, 2011 07:53 AM

                                yeah - it's kind of a shame. Originally the Moth's sweetbreads were seared crispy, served with fried chanterelles and fried capers, and of course the bacon jam. It was a nice dish - there was a lot of textural variation, and the capers provided a nice salty/bitter foil for the rich/creamy sweetbread and jam combo.

                                Since then, they've had at least 2 more variations of this dish, each progressively less interesting. Now (at least, a couple of months ago), all of the textural variation and flavor contrast is gone... it's just sweetbreads and bacon jam, and some sauce - richness upon richness. Even the sweetbreads aren't crispy on the outside so everything is soft.

                                1. re: gavlist
                                  n
                                  neilmcginnis Aug 13, 2013 08:44 AM

                                  I have had them 5 times in the last few months and they were very crispy and there was no bacon jam but I totally agree that fried foods are not my favorite method of cooking. Now they are putting it with some sort of cream sauce with a brown gastrique or something of the sort. I guess it's still evolving. lol
                                  I also agree that is was rich on rich despite lack of any bacon jam. The cream sauce was too rich.

                                  1. re: gavlist
                                    n
                                    neilmcginnis Aug 13, 2013 08:49 AM

                                    this is Moth's sweetbreads within the last month.

                                     
                                  2. re: DallasDude
                                    n
                                    neilmcginnis Aug 13, 2013 08:57 AM

                                    Cedar Social is not serving it currently according to online menu so you are making me run in circles. lol. Where is next best place?

                                  3. re: cinquiemepeche
                                    n
                                    neilmcginnis Aug 13, 2013 08:43 AM

                                    bad subject.. I have mentioned moth's fried sweetbreads 20 times. lol

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