Phillip Foss of the Meatyballs Mobile food truck challenged David Posey, chef de cuisine at Blackbird, to come up with a recipe using bull’s balls for this installment of our weekly feature.
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He’d never worked with bull’s balls before, though he says they’re a little like sweetbreads, which are regularly on the menu at Blackbird. “I looked online and in a lot of my books and couldn’t find anything,” he said. “But then when I talked to the back waiters and the Spanish guys in the kitchen, they were like, ‘Oh yeah, for sure!’ They told me how to cook ’em, so I kind of took their advice.”
Posey decided to poach the testicles lightly in a court bouillon, or light broth, then slice them up, dredge them in cornstarch, and fry them. As he readied his knife for the first cut, he winced. “Ugh, I hate this part,” he said.
He concluded that it was “not bad.” But visitors to Blackbird won’t see balls on the menu anytime soon. “Sweetbreads yes, testicles no.”
Video by Michael Gebert/Sky Full of Bacon
1/2 t champagne vinegar
200 g boiling water
