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Tiki Central Forums » » Beyond Tiki » » What's "Cooking" in Tiki Central?
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What's "Cooking" in Tiki Central?
Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2015-02-28 9:20 pm   Permalink

That is too cool, Mike!
custom made serving dishes to display a specific meal, wow.


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2458
From: La Mirada Atoll
Posted: 2015-02-28 10:43 pm   Permalink

Mike, you are truly.......one of a kind!
David and CeCe


 
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howlinowl
Tiki Socialite

Joined: Jul 20, 2008
Posts: 296
From: Port Saint Lucie, FL
Posted: 2015-03-01 03:35 am   Permalink

Quote:

On 2015-02-25 19:49, Matt Reese wrote:
Not to brag or anything but Booyah!! My club, the Nebenkanoozers, had our ten year anniversary and I cooked up a 64 pound pig. It was quite a job and I will do a couple things a little different next time, but overall it was great. My sincerest regards to the sentient being that died for our consumption. Peace with every step.

coals ready 4:30 am



The turning begins!


Sun's up and the pig is browning.


On display!






Lechon Baboy!! I'd love to try to roast a whole pig, but never have enough folks over to eat the whole thing. I've tried doing just a picnic shoulder, but the skin never comes out crispy. How'd the skin turn out on yours? Saw a guy use an old bathtub as a pit to roast one on youtube...

howlinowl


 
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Matt Reese
Tiki Socialite

Joined: May 09, 2005
Posts: 1182
From: San Diego
Posted: 2015-03-02 3:59 pm   Permalink

The skin will get crispy if you do a lot of basting. Especially if you have a higher sugar content in your baste. Time man, time. Mike, that dragon roll piece is awesome.


 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8808
From: The Anvil of the Sun
Posted: 2015-03-17 8:36 pm   Permalink

It's St Patty's Day so of course it's Corned Beef, Cabbage, Potatoes, Soda Bread, and Baily's Irish Cream Cake


 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2015-03-17 8:46 pm   Permalink

Erin go Bragh, Mike

 
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uncle trav
Tiki Socialite

Joined: Apr 27, 2005
Posts: 2257
From: Kalamazoo
Posted: 2015-03-20 6:35 pm   Permalink

I made traditional Hungarian beef Porkolt. My last name is Szekely an older than dirt name that can be traced back to the 9th century in the area of the Carpathian Mountains and Transylvania. With a love of family history I decided to delve into some Hungarian recipes. The beef Porkolt is made with beef,onion, garlic, bell pepper,tomatoes and a big dose of sweet paprika. Simmered for nearly two hours to reduce and thicken. Served over galuska egg noodles. It was very good and I cant wait to try some other traditional dishes. I love cooking on my vintage Tappan Fabulous 400.










_________________
"Anyone who has ever seen them is thereafter haunted as if by a feverish dream" Karl Woermann


 
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bamalamalu
Tiki Socialite

Joined: Mar 20, 2006
Posts: 918
Posted: 2015-03-20 7:16 pm   Permalink

Wow - I don't eat beef, but I'm in love with that oven!

 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2015-03-20 9:55 pm   Permalink

Very cool oven! looks great in your kitchen.
I do enjoy making traditional Hungarian Goulash, myself
thanks for posting, Trav.


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2458
From: La Mirada Atoll
Posted: 2015-03-20 11:30 pm   Permalink

Someone brought a passionfruit cake for the social hour at my Fern Society meeting this evening. Person that made it got away before I could beg for the recipe. I found several recipes on-line and I will be trying em out very soon and of course pix and reviews will follow.
Cheers


 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8808
From: The Anvil of the Sun
Posted: 2015-04-08 7:07 pm   Permalink

Trav, I missed the Porkolt, that looks delicious!
David, any luck with the passionfuit cake. I was looking for a tropical cake recipe a couple weeks ago and went with coconut rum cake. Wish I had thought of the passionfruit.

Chicken Fried CORN ON THE COB!!!
Pretty good. With pork chops, loaded mashed potatoes, and salad

_________________
ATTENTION MEMBERS! If you take the TC War Canoe on a head hunting party, be sure to remove the decapitated bodies before returning it. See club bylaws for more details


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2458
From: La Mirada Atoll
Posted: 2015-04-09 11:43 am   Permalink

Quote:

On 2015-04-08 19:07, MadDogMike wrote:

David, any luck with the passionfuit cake. I was looking for a tropical cake recipe a couple weeks ago and went with coconut rum cake. Wish I had thought of the passionfruit.



Hey Mike, I found the following recipe at a Williams-Sonoma site. I used a White cake (boxed) mix and subbed the buttermilk, OJ, and PFpulp for the water called for in boxed mix. I sprinkled a little toasted coconut on the glaze. Adds a little drama and tropical flavor. Wish I had a pic. I used a Bundt pan as called for but I bet that a layer cake with the glaze used as a filling would be killa!
Later

This traditional cake is eaten in many Argentinean homes, often as an accompaniment to afternoon tea. It is usually purchased in pastry shops, 
but this straightforward recipe is well worth the effort. Passion fruit is used 
in many ways in Latin America: juice for drinking; as flavoring for ice creams, glazes, toppings and other desserts; and for adding sweetness and complexity to salsas, sauces and savory dishes. You can find frozen passion fruit pulp in most Latin markets.
Ingredients:
For the cake:
3 sticks unsalted butter, at room temperature, plus more for buttering pan
3 cups all-purpose flour, plus more for dusting
2 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups granulated sugar
3 eggs
1/2 cup buttermilk
1/4 cup fresh or thawed frozen passion fruit pulp
1 Tbs. grated orange zest
1/4 cup fresh orange juice
For the glaze:
2 heavy passion fruits or 1/4 cup thawed frozen passion fruit pulp
1 1/3 cups confectioners’ sugar
2 Tbs. unsalted butter, at room temperature
Directions:
Preheat an oven to 350°F. Butter a 10-inch Bundt pan or tube pan. Dust with flour and tap out the excess. 

To make the cake, in a bowl, whisk together the 3 cups flour, the baking soda, baking powder and salt. 

In a large bowl, combine the 3 sticks butter and the granulated sugar. Using an electric mixer on high speed, beat until very smooth, 5 to 7 minutes. Beat in 1/4 cup of the flour mixture. Reduce the speed to low and add the eggs one at a time, beating until fully incorporated after each addition and scraping down the sides of the bowl as needed, about 2 minutes total. Turn the mixer off. Add the remaining flour mixture, the buttermilk, passion fruit pulp, orange zest and orange juice and beat on low speed for 30 seconds. Increase the speed to medium and beat just until combined, about 1 minute more. Scrape the batter into the prepared pan. 

Bake the cake until it is golden brown and springs back when pressed in the center, 50 to 60 minutes. Transfer to a wire rack and let cool for 10 minutes. 

Meanwhile, make the glaze: If using fresh passion fruit, cut the fruit open, scoop the pulp and seeds into a fine-mesh sieve, and press it through the mesh, using the back of the spoon to extract as much of the juice and pulp as possible. Discard the solids left in the sieve. Measure 1/4 cup pulp and reserve the rest for another use.
In a bowl, using a wooden spoon or silicone spatula, stir together the passion fruit pulp, confectioners’ sugar and butter until smooth. 

To unmold the cake, run a small knife around the inside edge of the pan to loosen the cake, then invert it onto a serving plate and remove the pan. Drizzle with the glaze, cut into wedges and serve. Serves 12-14
Adapted from Williams-Sonoma Essentials of Latin Cooking, by Patricia McCausland-Gallo, D


 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8808
From: The Anvil of the Sun
Posted: 2015-04-10 1:08 pm   Permalink

Thanks David. I'm a big fan of the "semi home-made" way of starting with a boxed cake mix, why re-invent the wheel? I will give it a try, thanks. I found out you can sub a can of coconut milk for the oil and water in a yellow cake mix and it works out well.

 
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uncle trav
Tiki Socialite

Joined: Apr 27, 2005
Posts: 2257
From: Kalamazoo
Posted: 2015-04-10 1:22 pm   Permalink

Great stuff guys! I made a batch of homemade Jamaican Curry Shrimp. Red onion, minced garlic, julienned red and green bell peppers, curry, thyme and coconut milk. A few other ingredients thrown in for good measure and of course good shrimp. Served over plain white rice. Very tasty. Seems like everything I've made lately is best served in a bowl


_________________
"Anyone who has ever seen them is thereafter haunted as if by a feverish dream" Karl Woermann


 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8808
From: The Anvil of the Sun
Posted: 2015-04-16 9:28 pm   Permalink

That would look good if it wasn't shrimp Trav (allergic )
Sushi tonight

Clockwise from top left. Tempura Fried Teriyaki Chicken Roll, Spicy Tuna Roll,assorted Sushi Balls, Mosaic Roll, Seared Tuna Nigiri, Philly Roll, and Dragon Roll.

David, I haven't found any passionfruit but I'm gonna work on a mango cake this weekend to go with Korean BBQ
_________________
ATTENTION MEMBERS! If you take the TC War Canoe on a head hunting party, be sure to remove the decapitated bodies before returning it. See club bylaws for more details


 
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