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Pan Seared Sweetbreads in Dallas

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!

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  1. There's a grilled sweetbreads appetizer at Nana.

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

      1. 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

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

              1. re: neilmcginnis

                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

                  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

                    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

                      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

                        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

                          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

                            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

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

                              1. re: cinquiemepeche

                                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

                                  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

                                    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

                                      "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

                                        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

                                          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

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

                1. 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

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