Trying A Tasty Tri-Tip With Tempura

Sam Choy
By Sam Choy
Wednesday - November 30, 2011
| Share Del.icio.us

This week we welcome to the show James Babian, executive chef at The Four Seasons on the Big Island, who prepares the following recipe.

For the recipe for Hot and Sour Soup, go to http://www.midweek.com

TRI TIP WITH TEMPURA OYSTERS

* 18 ounces tri tip, marinated sous vide
* 18 Tempura Oysters
* 9 ounces Kabocha Puree
* 6 ounces Tartar Sauce
* 6 ounces Tri Tip Sauce
* 6 ounces choi sum
* 3 ounces red radish curls
* 1 ounce micro greens


Smear plate with pumpkin puree, place sauteed choi sum over puree. Reheat and slice Tri Tip, place on top of vegetables and sauce. Place dollop of remoulade on plate, arrange fried oysters over sauce Garnish tri tip with radish curls and micro greens.

Makes six servings.

For Marinade:

* 2 1/2 pounds tri tip
* 1 1/2 cups oyster sauce
* 1 1/2 cups red wine
* 3 tablespoons chopped onions
* 3 bay leaves
* 2 tablespoons minced garlic
* 1 teaspoon Sambal
* 1/4 teaspoon sesame oil
* 1/4 cup soy sauce

Combine all marinade ingredients, add tri tip and let marinate 24 hours. Remove tri tip and reserve marinade, Cryovac tri tip, seal properly and sous vide for 90 minutes at 136 degrees.

For Kabocha Puree:

* 4 cups kabocha pumpkin, roasted
* 1 quart heavy cream
* 1/2 pound butter
* 1 tablespoon honey
* 1 teaspoon sugar
* salt and pepper, to taste


Clean pumpkin, season with olive oil, salt and pepper, and roast for 45 minutes. Puree roasted pumpkin with remaining ingredients. Season to taste.

For Tri Tip Sauce:

* 3 ounces Marinade
* 3 ounces demi glace
* 1 tablespoon butter

Heat marinade and veal stock, reduce by half. Finish sauce with butter and season to taste.

For Tsukemono Remoulade:

* 6 ounces QP Mayo
* 1 tablespoon minced pickled cucumbers
* 1 tablespoon minced pickled eggplant
* juice from 1 lime
* zest from 1 lime
* salt and pepper, to taste

Combine all ingredients and mix well.

For Tempura Oysters:

* 18 oysters
* 1 cup tempura flour
* ice water, as needed
* 1 egg
* 2 tablespoons panko

Combine flour, eggs and ice water; mix well. Dust oysters with flour, dip in batter and coat with panko. Fry oysters until golden brown, season to taste.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on MidWeek.com requires a free registration.

Username

Password

Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket
Foodland

 

 



 

 



Hawaii Luxury
Magazine


Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge