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Had to find the recipe...
All my Zuke plants died.
I chop into a medium dice- about 1/2 inch square, no need to peel, just wash and chop the ends off. Heat a pan on medium high, melt some butter or a little olive oil- dump in the zuke. Stir frequently until it is just starting to get transluccent on the edges. Dump in a few small sprigs of your favorite herb, stir one last time. (rosemary is what I use) Turn off, cover and let sit for a minute or 2 to let the herb infuse. Viola. Sometimes I cover it early on and just let it sort of steam in its own juices.
Programming note: Travel Channel is re-airing this episode tonight at 8 PM.
Sounds better than chicken parm! Tonight I'm making parmesan-encrusted whitefish with rice pilaf.
). Even the pan-fried sweetbreads looked like they were worth trying.
Worth a try. Once you get over the "this was in the cow's mouth" factor, it's really just a muscle like your standard meat. Slightly different texture, taste is pretty similar.
