Kimo's Politically UNcorrect Carne Asada ʻUlu Fries
Oct 09, 2020
Kimo's Politically UNcorrect Carne Asada ʻUlu Fries
Bill DeBoe
12
Pupu
A fusion of Hawaiian & Southwestern cuisines make an outstanding dish. Winner of our 2020 ʻUlu Recipe Contest these breadfruit fries are great for sharing!
Ingredients
ʻUlu Fries
- 2 large, mature, firm Maʻafala ʻUlu (can substitute with other mature varieties as well or with HUC's steamed and frozen mature ʻulu product)
Meat Marinade
- 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
Queso Sauce
- 1 lb. Velvet processed cheese product
- 1 can Rotel (original)
- 1 can cheddar cheese soup
- 1½ Tbsp. cumin
Crema Sauce
- 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
Avocado Coulis
- 2 ripe butter avocados
- 1 large jalapeño
- ½ small Maui onion
- 1 bunch cilantro
- 8 oz. water
- Salt to taste
Additional Toppings
- Cooked Kiawe bacon bits
- Fresh chopped cilantro or culantro for garnish
- Extra fine grated cojita cheese
- Sharp cheddar cheese, grated
Directions
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.
Meat Marinade
- 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.
Queso Sauce
- 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.
Crema Sauce
- Combine all ingredients in blender and blend until silky smooth
- Put mixture into condiment squeeze bottle and refrigerate. Serve cool.
Avocado Coulis
- 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!
