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Neils Clark's Kickin' Canine Brainine
Yield: 4 Servings

Puppy brains are among the most popular and common of the variety meats. They have a soft, delicate texture and flavour, and consequently should be combined with other ingredients which will enhance rather than dominate. Puppy brains are most often sold in sets of two whole brains, although they can be readily procured in any relatively upscale suburb.

Preparing Brains

Before cooking brains, soak them in a bowl of salted water for an hour. This will remove excess blood and whiten the brains. If several brains are being prepared at once, it may be necessary to change the soaking water a couple of times during the hour. Drain the brains then carefully remove as much of the skin and membrane coating the brains as is possible.

Simmer the brains in salted water for 15 minutes. Handle the brains carefully throughout the cooking process, as the tissue is delicate and will readily break up. Brains are best left to cool and set a little before any further preparation is done.
Neils Clarks Kickin Canine Brainine

2 large sets puppy brains; prepped
1/4 lb butter
1/2 lb mushrooms; sliced
2-5 jalapenos, depending on your tolerance
1 tbsp ground dried jalapenos
1 tsp lemon juice
2 tbsp parsley; chopped
1 tbsp cilantro, diced
dry vermouth
freshly ground black and white peppercorns, jalapenos, and salt to taste

After preparing brains, drain on paper towels and cut in half. Melt butter
in a large frying pan. When bubbling, sauté brains and then remove to
paper towel to drain.

Add mushrooms and butter. When they have turned slightly dark and are limp, add whole jalapenos, lemon juice, parsley, and cilantro. Return brains to pan and season with ground jalapeno, salt and pepper. Stir well and add a bit of vermouth to loosen up sauce. Reduce heat and simmer gently until time to serve (adding more vermouth if necessary.)

Excellent served with any crisp salad, fried rice, jasmine rice, or grilled kitten.

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