You will need:
- 1 small Filet Mignon (4 or 6 oz is best, thin cut)
- 4oz (small handful) of fresh (not pre-cooked) shrimp or lump crab meat
- 2 slices of THIN bacon with a lot of fat on it
- 1 Tbsp Kosher salt
- 1 Tbsp Smoked Paprika
- 1 Tbsp high quality chili powder
- 1 Tbsp brown sugar
- 1/2 Tsp fresh ground nutmeg
- 1 large batch of Hollandaise sauce
- 2 or 3 fresh sprigs of asparagus
First, go outside and run about 5 miles because that's how much energy you'll have to burn to safely consume one of these beauties! Personally, I opted for a cup of coffee rather than the run. Personal preference.... This recipe makes one roll, because it was an experiment for me. I came up with this one completely from scratch and I wanted to make sure it worked, to see how much time it took, etc, before I started making them a dozen at a time. You'll have some ingredients left over, like the seasoning and the rest of your Hollandaise. Sorry.... Adjust accordingly.
My buddy Karl gave this Ulu curved knife from Alaska... it chops like hell and is an awesome knife to have in the arsenal. I haven't cut myself with it yet, either!
caul-fat netting, but that's pretty hard to come by if you don't know a good butcher who loves you. Wrap one piece around from left to right, spiraling as you go, then use the other piece to back from right to left. Season it and use a couple of toothpicks to hold it together.
Then, onto the smoker! Place the roll in a smoker at 225 degrees and insert a reliable temperature probe so that the tip is right in the center. Close your smoker and leave it in there at 225 for about thirty minutes or until the center hits 130 degrees.
Time to assemble the dish! Place the roll in the middle of a plate. Take the top off of your Thermos and pour on a generous helping of Hollandaise. Let it cascade down the sides of your "Sushi" roll and onto the plate. Now, pull the toothpicks and gently slice it open in the center with a serrated knife. Open the roll so folks can witness what's going on inside. Garnish the top with a hefty sprinkling of coarsely chopped bacon bits and dice Jalapeno. Come on, how good is this: