Have you ever eaten calves brains? I bet most of you are saying "EWWWWWWW!" right about now. But after having not one, but two brain dishes this week I knew that these guts dishes needed to be blogged about.
When asked about one of these amazing dishes by our server all I could muster was "Calves' brains are like sweatbreads' sexier, older sister." And really that about describes them. Sexy. They are very delicate in flavor and so creamy in texture it's amazing. This elegant piece of offal lends itself to both rustic and refined preparations.
Still not sold on the idea of eating calves brains? OK well let me tell you about the two dishes.
The first was at The Publican. This brain was floured and deep fried, dusted with just a touch of curry, and served with beets and a lemon aioli. Crunch exterior, creamy interior and a mild flavor that let the skillfully prepared aioli shine through.
The next was a special dish at The Bristol. These brains were lightly floured then pan fried with butter and served with a classic white wine, garlic, butter, and caper sauce. Close your eyes and, aside from the texture, you might think you're eating a super fresh pan fried walleye. Hold smokes was this dish spectacular.
I know that ordering brains might be pushing your limits, but you never know when you might find something new that is really delicious.
Oh yeah, they also go great with eggs.
Deep frying makes just about anything edible. I prefer sweetbreads.
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