Rinse sweetbreads in cold running water until it runs clear. Poach sweetbreads in milk and 2 cloves of garlic for a few minutes, remove and put in an ice water bath. Remove outer membranes of sweetbreads, pat dry and set aside.
2 Pig Ears 1 tablespoon Whole Peppercorns 5 Bay Leaves 2 tablespoons Salt 3 each Star Anise 1 stick Cinnamon 5 Cloves Flour (for dredging)
Clean pig ears and put in pressure cooker together with whole peppercorns, bay leaves, salt, star anise, cinnamon, cloves and cover with water until the fill line. Cook for 35 mins under high pressure unitl tender, remove from liquid and cool in refrigerator. When cooled cut into strips and dredge in seasoned flour and deep fry until crispy.
2 tablespoons Capers (rinsed) 1 Shallots (minced) 1/4 cup White Wine 1 cup Butter
Put capers, shallots, and white wine in a saute pan and reduce until almost dry and whisk in cold butter until it forms a sauce making sure to take it off the heat so it doesn't "break". Season sweetbreads with salt and pepper and dredge in flour and saute in clarified butter until crispy.
1/2 bunch Cauliflower 1/4 cup Heavy Whipping Cream 1 cup Demiglace (Veal Reduction)
Put cut cauliflower in a small pot with heavy cream until soft and puree and season with salt and pepper. In a small saute pan reduce demiglace and toss crispy sweetbreads. Served on top of cauliflower puree with caper buerre blanc and top off with crispy pig ears.