Kimo's Politically UNcorrect Carne Asada ʻUlu Fries
ʻUlu grown in Hawaiʻi fused with a southwest mainland concept combine to make a spectacular plate that is great for sharing, keeping to yourself, or for curing that mean hangover.
2 large, mature, firm Maʻafala ʻUlu (can substitute with other mature varieties as well or with HUCʻs steamed and frozen mature ʻulu product)
1lb flank steak
4 cloves garlic
1 bunch cilantro
2 tsp. cumin
2 Tbsp. brown sugar
2 Tbsp. shoyu
¼ cup extra virgin olive oil
Juice of 2 mandarin oranges
Juice of one lime
Salt and pepper to taste
1 lb. Velvet processed cheese product
1 can Rotel (original)
1 can cheddar cheese soup
1½ Tbsp. cumin
½ cup sour cream
⅜ cup heavy cream
1 Tbsp. ranch dressing (Oh, the horror!)
3 cloves extra finely minced garlic
⅛ tsp. cayenne
¼ tsp. cumin
¼ tsp. Cholula Chipotle hot sauce
Juice of half a lemon
Pinch of salt
Dash of pepper
2 ripe butter avocados
1 large jalapeño
½ small Maui onion
1 bunch cilantro
8 oz. water
Salt to taste
Cooked Kiawe bacon bits
Fresh chopped cilantro or culantro for garnish
Extra fine grated cojita cheese
Sharp cheddar cheese, grated
ʻUlu Fries - Preparing the ʻUlu
Cut of the stems and peel.
Quarter the fruit lengthwise and remove the core.
Soak quarters in ice water to prevent from oxidizing.
Cut the quarters lengthwise in uniform 3/8" to 1/2" fries, returning immediately to ice water to prevent oxidization.
Pat dry and store in an airtight freezer bag and set aside or freeze for future use.
Pulse garlic in food processor to roughly mine.
Add cilantro, cumin, sugar, shoe, olive oil, citrus juice and salt and pepper and process to mix well. Take care to leave texture and to not over-process.
Set aside 1/4 of marinade in bowl and cover for later use.
Score the meat to create more surface area from marinade and charring.
Marinate meat in remaining marinade at room temperature in a covered dish for 60-90 minutes.
Cut Velvet into 1" cubes and melt in a sauce pan over a very low heat.
Combine Rotel, soup, and cumin into blender and pulse until very well mixed.
Add mixed ingredients to completely melted Velvet and stir until uniformly combined.
Mix 1 cup of Queso Sauce to Tbsp. water and put into condiment squeeze bottle and serve warm.
This can be refrigerated and reheated for later use.
Combine all ingredients in blender and blend until silky smooth
Put mixture into condiment squeeze bottle and refrigerate. Serve cool.
Mix all ingredients in a blender and blend until smooth.
Put into a condiment squeeze bottle and refrigerate. Should be served cool not cold.
Putting it all together
Grill meat over flame at very high temp to medium rare while charring scores and edges. Set aside to rest.
Deep fry ʻulu fries at 375 degrees F for 5-7 minutes or until golden brown.
While fries cook, slice meat into 1-2" long strips. Cut against the grain.
Drizzle remaining marinade on cooked meat.
Build your fry skyscraper, starting with the ʻulu fries and steak and then adding your homemade sauces and garnishes.
Serve while hot and with a side of fresh heirloom tomato salsa and a margarita!