First in a series of recipes from Executive Chef Michael Dean Reynolds of Leopold Restaurant in Chicago is a dish featuring sweetbreads poached in Ommegang’s BPA. Sweetbreads, with some chili flakes, bay leaves and thyme are paired perfectly with the dry-hopped offering of the Cooperstown NY farmstead Brewery.

Leopold offers Belgian inspired food and drink in Chicago’s West Town neighborhood. European-influenced, their menu highlights Belgium and draws from the elegance of French and the heartiness of German.

Sweetbreads Poached in Ommegeng BPA

Ingredients:

• 1 to 1 1⁄2 pounds sweetbreads
• 1 small carrot, diced
• 1 celery stalk, diced
• 1 cup chicken stock
• 12 ounces Ommegang Belgian Pale Ale
• 1 teaspoon olive oil
• 1 cup flour
• 1 teaspoon chili flake
• 2 bay leaves
• 1 sprig thyme
• salt and pepper to taste

Preparation

1. Rinse sweetbreads, soak in cold water and refrigerate for at least two hours or  overnight.
2. In a saucepan (large enough to hold the sweetbreads in one layer), combine the carrots, celery, bay leaves, chili flake, chicken stock and beer and bring to a boil.
3. Poach sweetbreads by adding them to the mixture; cover, reduce to low heat and let simmer two minutes.
4. Drain pan and rinse the sweetbreads under cold water, then place on a chilled plate for an hour.
5. With a knife, carefully remove as much of the outer membrane as possible without tearing the meat.
6. Lightly flour sweetbreads and season with salt and pepper.
7. Heat olive oil in a large skillet over medium heat, and cook sweetbreads for five minutes, browning them on all sides and spooning off excess fat.
8. Add thyme and butter and frequently baste until crisp, brown and slightly firm.
9. Slice sweetbreads and arrange on a warm platter. Sprinkle with coarse sea salt (if desired) and serve with a salad of arugula, crisp bacon, red onion, tossed in sherry vinegar and olive oil