A comforting, award-winning recipe from Atlanta Chef Kevin Gillespie.
Four, 4x7-inch sheets nori or soy paper 3 cups prepared Traditional Sushi Rice (recipe below) 8 green beans, trimmed and blanched 1 4-inch long carrot, cut into matchstick strips 8 large pieces of pickled okra 1⁄4 of a small red bell pepper, cut into matchstick strips 4 tsp. cream cheese, softened 4 tsp. corn kernels, blanched 2 tsp. minced green onion, green parts only 2 tsp. toasted sesame seeds Place one sheet of nori on a bamboo rolling mat. Be sure that the short end is parallel to the bottom of the mat and that the rough side is facing upwards. Wet your fingertips and spread about 3⁄4 cup of the prepared sushi rice evenly over the bottom 3⁄4 of the nori. Arrange two green beans in the center of the rice. Top with 1⁄4 of the carrot matchsticks and two of the pickled okra pieces. Add 1⁄4 of the red bell pepper matchsticks. Smear 1 teaspoon of cream cheese across the rice. Sprinkle 1 teaspoon of corn kernels, 1⁄2 teaspoon green onions and 1⁄2 teaspoon toasted sesame seeds across the fillings. Wet your fingertips again and slide your thumbs underneath the mat while grasping the fillings with all other fingertips. Roll the bottom of the mat just over the fillings
1/4 cup extra virgin olive oil 4 pieces of garlic, peeled and sliced 2 sweet onions (such as Vidalia) 1/4 tsp. crushed red pepper flakes 1 can San Marzano tomatoes (whole peeled) 1 quart Country Ham Dashi (recipe below) 4 bunches cleaned turnip greens Polenta (recipe below) Sea salt to taste In a large pot, combine the garlic, olive oil and crushed pepper flakes. Place over medium heat and cook until the garlic is lightly browned. Add the onion to shock the pan and stop the garlic from browning. Season with salt and cook, over low heat, for 20 minutes (until transparent). Crush the San Marzano tomatoes and add to the pot. Season again with a touch of salt and cook for 20 minutes. Add the Ham Dashi and bring to a simmer. Add the turnip greens and cook for 20-45 minutes (they should be tender and yielding). Ham Dashi (adapted from David Chang’s Bacon Dashi) 2 each of 4” x 4” Konbu sheets (edible kelp, sold in dried strips) 2 quarts water 1 pound country ham scraps, sliced thin to create as much surface area as possible Rinse the konbu sheets with cold water. Place the konbu and water in a pot. Place on medium heat and bring to just under a simmer.