SGF #158: Super Roll

SHOES: Madonna and her killer boots hit center-stage at Super Bowl XLVI in Indianapolis. The original material girl strutted her 53 year old fab in a gold glammed up pair of Mui Mui thigh high boots.   You can buy the shoes sans the glam from Mui Mui at retailers nationwide.  Madonna didn’t disappoint in her performance and certainly didn’t skimp on the high fashion wearing Givenchy Couture threads and Bulgari jewels with a little help from her super friends, M.I.A., Nicki Minaj and Cee Lo Green.

GUYS: An Evanston man has an unusual obsession. Brooke Saucier has been wearing a different necktie everyday for over a year. What started out as a challenge to wear a different necktie for a hundred business days turned into so much more. Saucer started a blog called 100days,100 ties where he would post information like where he bought the tie, the story behind it etc.. Over time, Saucier noticed an improvement in his writing skills and a new found love for writing. “I learned that writing can be addictive, and that’s a good thing.  I have a self-imposed deadline and it keeps me writing all the time,” said Saucier in an interview with the Evanston Patch.

FOOD: Pork Dolmades with Barley Pilaf and Yogurt (Lahanodolmades) by Chef David Schneider at Taxim Restaurant, Chicago

Yield: 18 servings

4 each Cabbages, Taiwanese or red

5 LB Pork, ground

Zest of 3 oranges

Garlic head, minced

1 Red onions, large, minced

1 bunch Parsley, minced

1 bunch Coriander, chopped fine

1/2 tsp Cinnamon, ground

2 tsp Allspice, ground

1 tsp Bukovo or hot red chili flakes as needed

1/1/2 TBSP Salt

1 tsp Freshly ground black pepper

1 Cup Bulgur, extra-fine or trahana (see note)

1/2 Cup Butter

1/2 Cup Olive oil

Juice of 6 oranges

1/2 Cup Sherry wine vinegar

2 LB Pork belly, smoked, sliced (see note)

1 Gal Chicken stock

3 Cups Barley pilaf

1 pt Greek-style yogurt

Lemon wedges as needed

Orange wedges as needed

Instructions:

1. Fill a deep large pot with water and bring to a boil.

2. Cut cabbage around base stem and towards core, then cut leaf bases but do not separate. Stab cabbage core, and using knife as handle, submerge in boiling water. As large leaves soften, remove individually and reserve to cool. Remove rib stem, slicing parallel to plane of leaf and down length of rib. Reserve. Reserve small leaves separately.

3. In a very large bowl, combine pork, orange zest, onion, garlic, parsley, coriander, spices, salt and freshly ground black pepper. Knead well. Fry small sample and adjust seasonings as needed. Knead in bulgur.

4. Place cabbage leaf on work surface, base down, curve up. Form 1 1/2 to 2 ounces of filling into sausage link, and place at base of leaf. Roll leaf around filling, fold in sides, and continue to roll into tight dolmades. Repeat with remaining leaves and filling.

5. Transfer dolmades into a heavy-bottomed rondeau or casserole lined with small cabbage leaves, placing them in a single layer, seam-side down. Top with butter/olive oil then layer with slices of smoked pork belly. Season with additional salt. Repeat layering for remaining dolmades, about 3 to 4 layers. Pour orange juice and sherry wine vinegar over contents, then add chicken stock until just covered. Cover dolmades with a small lid to hold them in down and in place so they don’t float. Cook until liquid boils. Reduce heat to low and braise for 3 hours. If necessary, add additional chicken stock to keep top layer moist.

6. Transfer dolmades to platter. Reserve.

7. Remove pork belly from pot, chop and sauté. Reserve.

8. Adjust seasoning and acidity of braising liquid as needed. Reduce slightly and reserve.

9. Plate 3 dolmades atop 2 cups barley pilaf dressed with braising liquid. Garnish with fried pork. Serve with 1/2 cup yogurt and lemon and orange wedges.

Notes: Trahana is a Greek pasta made from sour milk, eggs, and bulgur; if using reduce salt by half and add as needed. Ham hocks or pork ribs can be substitute for pork belly.