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Knowledge Base
‘It’s a Beautiful Thing’
SUSAN SHERWOOD
DAVID WAGNER’S THIRD dish, lamb chops with feta cheese tapenade over parmesan risotto, may have cemented the win, but it was his first, brie-stuffed pork roulades, that set the tone for the competition. Wagner, Sodexo’s executive chef at UA Fort Smith, was cooking against Randy Page, the food-service company’s executive chef at Arkansas State, in a “Battle of the Chefs” at the Lion’s Den dining hall in April. Set up to imitate TV’s Iron Chef—complete with a surprise secret ingredient (imported cheeses), a judges’ panel, and a live audience of students—the showdown required the chefs to fire off three dishes apiece, on the clock and under pressure. Wagner walked away with a narrow victory and an invitation to ASU for a rematch. He’ll also take on a chef from the University of Tulsa in the fall. After seeing the secret ingredient, Wagner and sous chef Jody Casher came up with the roulades on the spot. “You can’t go wrong with fried pork and cheese,” Wagner says. “It’s a beautiful thing.” Served over a red wine reduction and drizzled with scallion oil, the roulades look and taste extravagant, but they’re surprisingly simple. Serve them as a main dish for three or four, or slice them into thinner “pinwheels” for appetizers. BRIE-STUFFED PORK ROULADES (sounds like “roo-lahds”) Pork tenderloin, 1 to 1-1/2 lbs. About 4 oz. brie cheese 1-1/2 cups flour 4 eggs, beaten with a splash of milk 2 cups bread crumbs or panko 1 bottle good pinot noir 1 shallot, minced 1/4 cup heavy cream 1/4 lb. butter, at room temperature 2 cups chopped scallions or green onions white pepper About 2 cups extra virgin olive oil salt
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BELL TOWER spring/summer 2011
Pork Slice pork tenderloin into 1/2-inch-thick “steaks.” Cut brie into French fry-shaped strips. Pound slices of tenderloin to about 1/4 inch thick. Season pork to taste with salt and pepper. Roll each pork piece around one or two strips of brie, tucking the ends in like a burrito if possible. Dredge rolled pork in flour, then dip in egg mixture, then coat with bread crumbs. Deep fry pork until internal temperature reaches 155 degrees. OR pan fry until golden brown on all sides, then bake at 400 degrees until done.
Red Wine Sauce Combine wine and shallot in saucepan and bring just to a boil. Reduce heat, whisk in cream, and simmer until reduced by about two-thirds and liquid will coat the back of a spoon. Strain out minced shallots if desired. Whisk in butter and season with salt and pepper to taste. Scallion Oil Add scallion or green onion and a little salt and pepper to blender. Blend on high while drizzling in olive oil until mixture is a thick liquid.