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smoky Italian sushi

ZippylipZippylip Posts: 4,333
Been on a sushi kick lately but wanted some different ingredients, so here it is, hot-smoked hot Italian sausage, egg plant, fresh mozzarella & fresh basil all rolled in cooked orzo. Following the barleysagna & barleyzaa experiments, figured the starch from the riso would be sufficient to hold it together once cooled which did work for the cold ‘sushi’ version of this cook, not so much for the hot version served with tomato sauce. I actually thought I invented this until I googled it, found out it’s been done, slightly differently but done nonetheless…

The ingredients:

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Nice hot fire with a fist full of cherry chips:

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Some of the internal ingredients:

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The ‘rice’

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Between 2 sheets of plastic wrap to firm up:

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Add some weight to be sure:

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Basil down:

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Smoked sausage:

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Mozzarella:

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All together:

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Rolls up pretty well:

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Not nearly as sticky as sushi rice, but enough to hold itself together:

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All wrapped up & into the fridge to set up:

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Few hours later slice them up & serve, excellent cold:

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Had to have some hot too, so a simple fast sauce in the back & a cast iron plate up front with olive oil heating up:

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On the plate following a catastrophic loss of structural integrity:

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No matter, taste was out of this world, happy day
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Comments

  • Black_BadgerBlack_Badger Posts: 1,017
    Looks good and originality is over the top. Which was better, hot or cold?

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • lousubcaplousubcap Posts: 6,675

    +1 with Black_Badger-that is a great cook. Defintiely a winner-and a keeper.

    Louisville   L & S BGEs 
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  • ZippylipZippylip Posts: 4,333
    Looks good and originality is over the top. Which was better, hot or cold?

    Cheers
    B_B
    really it's hard to say which was better, you can imagine how it was hot as it's pretty much nothing new.  But although different it was equally good cold, I was surprised.  The fresh basil which was the sea weed equivalent really made it work.  I have one more roll left that I'll serve tomorrow for some unsuspecting folks, we'll see how it goes over
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  • SkiddymarkerSkiddymarker Posts: 7,145
    Excellent. How original. Have you tried it with sushi rice? Understanding you want to keep the Italiano theme, just wondered as Orzo is the medium to deliver the flavour, much like sushi rice. Like the basil, to me it is like bacon - goes with anything. Great cook, thanks!
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • AquacopAquacop Posts: 468
    awesome, thats on my to do list
    LBGE 2013 Located in Savannah, Georgia
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  • ZippylipZippylip Posts: 4,333
    Excellent. How original. Have you tried it with sushi rice? Understanding you want to keep the Italiano theme, just wondered as Orzo is the medium to deliver the flavour, much like sushi rice. Like the basil, to me it is like bacon - goes with anything. Great cook, thanks!

    thanks, and no I haven't tried it with actual rice, figured since I was bastardizing the entire thing I may as well be consistent...  and yea, basil is one of the world's perfect foods


     

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  • WoodbutcherWoodbutcher Posts: 1,004
    Looks good Zippy! I'll be over tomorrow. :)
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  • danv23danv23 Posts: 538
    Hot dam!

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
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  • Little StevenLittle Steven Posts: 27,352
    That looks an awful lot like a Weber....blaspheme

    Steve 

    Caledon, ON

     

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  • Drewdlc17Drewdlc17 Posts: 124
    Awesome!
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  • boatbumboatbum Posts: 1,273

    When I saw the title - had to read.  No idea where you were headed.

    Great idea - great execution.

    Cookin in Texas
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  • nolaeggheadnolaegghead Posts: 14,938
    That looks an awful lot like a Weber....blaspheme
    HE LIVES!!!
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    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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