An ode to Dovetail. Eleta and I went back to this fantastic place on their one year anniversary, which happened to be our fourth as a couple, since we had been there on opening night. The place has become a beacon for those who always want to know what’s next for Macon, Ga and the folks there have been fantastic stewards.
The meal I ordered on this fateful night was the special, a chicken roulade with pimiento cheese risotto. This is my retort:
I couldn’t do an exact copy, of course, that would be a little on the nose (and I don’t have the chops…). Their version was so flavorful and well spiced that you didn’t recognize that you were having such simple ingredients. Mine, too is quite simple. The filling was nothing more than sauteed leeks, arugula, garlic, and italian parsley minced and stirred in some greek yogurt cream cheese and the risotto had one helluva shortcut by way of:
Man, what a sagely creation. You owe it to yourself to make this meal.
Pork Tenderloin Roulade
1 whole pork tenderloin, butterflied and pounded thin
5 cloves garlic
4 oz Italian parsley, chopped
1 teaspoon olive oil
1 8oz package greek yogurt cream cheese
Slice the tenderloin down the middle but only go about 3/4 the way through until it lays flat in a single layer. Lay in two pieces of plastic wrap and about to about 1/4 inch thick with a tenderizing mallet. Season with salt and pepper.
Chop off the bottom end of the leek bulbs. Chop the leeks into thin rings from the base to the bottom of the leaves. Heat a pan with the oil, add the leeks, arugula, garlic, and parsley with a little soft. Saute until the leeks are soft, mince in a food processor. Pour into a bowl with the cream cheese and stir.
Spread the cheese mixture on the inside of the pork loin. Roll so that the loin will look like a Fibonacci spiral. Heat a pan over medium high heat and sear the loin on all sides, about 4 minutes.
While searing, preheat oven to 400. Place the pan in the oven and continue to cook for about 25-30 minutes, until it is cooked throughout (170 degreees). Om nom.
Leftover leek leaves
Combine the oil, salt and pepper. Brush on leeks. Grill on a grill pan about 5 minutes per side until tender.
Bacon Pimento Cheese Risotto.
I have covered Risotto before and there are many places that explain the process, but the basics:
1 1/2 cups arborio
1 quart chicken broth
1/2 cup white wine
3 tbsp butter
1 tbsp oil
Heat stock to a simmer and reduce to low. Melt butter with oil, add sliced shallot. Add rice and cook about 2 minutes. Stir in wine until absorbed. Stirring constantly, add the broth 1 cup at a time, allowing to absorb each time before adding more.
At the end of the broth (and the rice is tender), add in the flavor, in this case the whole package of the palmetto cheese. Stir and serve as quickly as possible.
Most of the things in this meal can be substituted for whatever flavors you prefer. Happy foodventures!