...and The Taste Lingers...

 

The Mealani's Taste of the Hawaiian Range has come and gone for another year, but it still leaves lingering memories of the food tasted.

 

 

Photo above: the bracelet / tag all participants and media wear at the taste.

 

If you have followed my previous posts you know The Taste is the premier annual food event on our island.  Competing chefs are given 100 pounds each of a certain cut of beef, pork, goat or lamb and they come up with tasty and innovative ways to cook and serve them.

 

Another entry in the Taste of the Hawaiian Range that we found quite interesting and was my son's favorite of the evening was the creation of Chef de Cuisine Allen Hess at the Mauna Lani Hotel & Bungalows' Canoe House Restaurant in South Kohala.

 

Chef Hess sent me the recipe for only one of the two offerings they were handing out at their booth.

 

This is an ambitious and interesting one as far as making the 'shrimp nacho chips'... Amazing what creative ideas chefs can come up with.

 

 

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 

Crème Fraîche: Blend equal amount of sour cream and whipping cream in clean glass jar.  Cover tightly and shake for about a minute.  Leave on counter overnight or at least 12 hours.  Refrigerate.  It can keep a bit over a week. 

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

6. EAT 

The second dish at the Mauna Lani booth - so sorry I don't have a recipe to share!

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For the two previous blog posts please click on: 

http://www.soniatasteshawaii.com/2014/09/tasting-my-way-at-the-19th-annual-taste-of-the-hawaiian-range.html 

 

http://www.soniatasteshawaii.com/2014/09/grazing-along-at-the-19th-annual-taste-of-the-hawaiian-range.html

 

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. 

For more information, visithttp://www.TasteOfTheHawaiianRange.com