INGREDIENTS

Sweetbreads:
2 quarts water
Juice of 1 lemon
2 bay leaves
Kosher salt
1 pound sweetbreads, soaked in milk overnight

Red Onion:
½ small red onion, julienne

Roasted Pepper and Brown Butter Coulis:
1 red pepper, roasted, peeled, and seeded
1 tablespoon apple cider vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
½ cup butter, browned slowly in a sauté pan
Salt
Freshly ground black pepper

To Assemble and Serve:
Oil
Salt
Freshly ground black pepper
1 large zucchini, peeled, seeded, and julienne
½ cup chopped rendered apple-smoked bacon
¼ bunch fresh Italian parsley, chiffonade

METHOD

For the Sweetbreads:
Combine the water, lemon juice, and bay leaves in a large pot and simmer; season with the salt. Drain the sweetbreads and poach in the broth. Remove from the liquid and shock in an ice bath until completely cooled. Remove as much membrane from the sweetbreads as possible while keeping them in pieces large enough to grill. 

For the Red Onion:
Generously salt the red onion. Allow to stand for 30 minutes, then rinse under cold water for 30 seconds. Set aside. 

For the Roasted Pepper and Brown Butter Coulis:
Put the roasted red pepper, vinegar, honey, and Dijon mustard in a blender and puree. With the blender running, slowly pour in the brown butter to form an emulsion. Season with salt and pepper. 

To Assemble and Serve:
Oil and season the sweetbreads; grill over medium-high heat until browned. Oil, season, and grill the zucchini. Toss in a mixing bowl with the red onion, bacon, zucchini, and half the coulis. Divide into four portions on appetizer plates. Garnish with the parsley and the remaining sauce.