Tri Tip Nachos
For the shrimp chips:
1 cup tapioca starch
3 Tablespoon water
3 Tablespoon fish sauce
1 teaspoon shrimp paste
Pulse in food processor until a water dough is formed
Using a rolling pin, roll as thin as you can get it
Steam for 20 minutes on high heat
Dehydrate dough over night at 155 degrees F
Bring fry oil to 350 degrees F and deep fry chips
Cooking Tri tip:
Season with salt and pepper overnight
Start charcoal grill and pile on one side creating a HOT spot.
Place tri tip on hot spot, as the meat caramelizes keep turning until there is an even caramelization.
Remove meat from hot spot and place on other side of grill to slowly cook
Pull meat off once it reaches 125 degrees F internal temp.
Allow to rest for 30 minutes
Make sure to slice AGAINST grain as thin as possible
Guacamole:Make YOUR favorite style of guacamole. Once made pass through a chinoise/china cap or strainer so the mixture is smooth. Place mixture in a piping bag
Ume with Shiso Seasoning Sauce: Japanese Ume Sauce is a tart and salty combination made with pickled plums and green shiso. Shiso is an Asian culinary herb belonging to the mint family. Chef Hess suggested using a commercially available squeeze bottle of ume with shiso (available at KTA or other Asian food stores)
Putting it together:
1. Fry chip, sprinkle with salt
2. Place sliced meat on top
3. Add 'squeegle' of guacamole with piping bag
4. Add 'squeegle' of Crème Fraîche with piping bag
5. 1 small dot of ume
The second dish at the Mauna Lani booth - so sorry I don't have a recipe to share!
For the two previous blog posts please click on:
Mealani's Taste of the Hawaiian Range and Agriculture Festival provides a venue for sustainable agricultural education, encouragement and support of locally produced ag products. The premiere ag-tourism event is a partnership betweenCTAHR, Hawaii Cattlemen's Association, Hawaii Cattlemen’s Council, Kulana Foods, UH-Hilo CAFNRM, County of Hawaii Dept. on Environmental Management and community volunteers. Sponsorship also includes the Hawaii Tourism Authority, the Hawaii County Research and Development, Hawaii Community College Food Service & Culinary Program and KTA SuperStores. The quality and growth of this event are rooted in small business participation, sponsorship and in-kind donations.
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