sweetbreads

What would be good sides to serve with sweetbreads in a port wine sauce?

[Chef David Simpson]

Well, let's see. I love sweetbreads, so would you go w/ a light side of potato pancakes and some nice baby squash.

yummy. The potato pancakes would be great. However, I live in a tiny rural community and baby squash is hard to come by. Plus, that seems awfully...pale. I mean, the whole plate in general. I feel like something green would go better. And I don't just mean look better--seems like if the plate is balanced for color, it's balanced for flavor too, most times. Would sauteed spinach be too strong, do you think? Or maybe even just a nice spinach salad...

[Chef David Simpson]

Yes, your right. I live in LA where you can get fresh truffles in March, so it's kind of hard to make any suggestions other than the basics. And for the presentation, I don't don't agree. Although it's pale it may be stacked ("not seen"). But, the spinich salad sounds great. Thanks for the rebutle.

[cape chef]

I'm sure you can find some pears out your way.
Tourne and butter roast the pears, slice some onions about 1/4 inch thick season with S&P and char or grill or broil, then dice the onions and saute till caramelized, Throw in a little fresh rosemary, Or dried if unavailable, maybe do a juilliene of sweet potato and deep fry till crisp for texture and color. I did a tread somewhere on sweetbreads a little while back. Do a search for sweetbreads
cc

Chef David: What does stacked mean? As a civilian, I don't know the terms.
And Cape Chef: That sounds delicious. I'll search for your thread. I like this board. It's a great new way for me to avoid doing any work whatsoever!