Macon Magazine

october/noveMber 2013 Macon Magazine i 97 0 5 2 5 7 5 9 5 1 0 0 0 5 2 5 7 5 9 5 1 0 0 0 5 2 5 7 5 9 5 1 0 0 0 5 2 5 7 5 9 5 1 0 0 G A P e d i a t r i c s E n d o c r i n o l o g y K h a t o o n Q t r P g G A F a m 2 0 1 3 T h u r s d a y , A u g u s t 2 9 , 2 0 1 3 4 : 4 0 : 0 5 P M Cook sweet potatoes in water until tender. Drain and mash with fork, mixing with cinnamon and salt. Layer with blueberries and walnuts when rolling sushi. rolling the Sushi Use bamboo mat wrapped in plastic. Place on flat surface. Lay out two large collard leaves to make a rectangle. Take a cup of water and squeeze one lemon into the water. Dip hands in lemon water. Take rice and make a smaller rectangle over the collards. Take a spoon and make a line of the mashed sweet potatoes closest to you on the rectangle of rice. Add blueberries and walnuts. Carefully use the bamboo mat to roll together. Slice roll into equal pieces. For a different roll, substitute green tomatoes and beets for sweet potatoes, blueberries and walnuts. Serve with soy-molasses sauce (equal parts of each, mixed well) and coriander-chive sour cream (1 cup sour cream, tablespoon of coriander, chopped chives). Pairing: Sommelier Will May recommends pairing with Chateau Morrisette's signature Our Dog Blue, a white muscadine vintage that retails in wine markets for $10.99. CHEF STERLING'S SIGNATURE SOUTHERN SUSHI making the rice 3 cups of sushi rice 3 1/4 cups water 1/4 cup rice wine vinegar Rinse uncooked rice with running water until clear. Bring rice to a boil, cover and reduce heat. Cook until liquid is gone and rice is tender. Remove from heat, stir and let sit covered for 10-15 minutes. Turn rice into bowl and mix with vinegar. HINT: Rice is best used at room temperature Prepare the collard leaves 20-25 large collard leaves, base stem removed. 2 gallons of water 1 cup white vinegar 4 large sweet potatos, peeled and cubed. 1 teaspoon cinnamon 1/2 teaspoon salt blueberries walnuts, chopped water Boil leaves in water and vinegar until remaining stems are just tender. Remove from water and chill.

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