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Tiki Thanksgiving?
Tiki Socialite

Joined: Jun 23, 2006
Posts: 464
From: Stuart, Florida
Posted: 2006-10-29 1:40 pm   Permalink

I stand corrected as I had no idea the the Polynesian pop Tiki culture was uniquely 'American'.
Still, I think I'll keep my Thanksgiving the New England Old Fashioned way and save Polynesian pop Tiki things for other occasions.
I bet you feel more like you do now now than you did when you came in.


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Tiki Socialite

Joined: Jun 20, 2005
Posts: 299
From: The Abyss.
Posted: 2006-10-29 5:42 pm   Permalink

Woofmutt suggested the Luau Mayonaisse, which is funny. Because thanksgiving at the casa de mi familia does traditionally feature a seafoam salad...with the regular turkey and trimmings and all that other stuff. I think Kalua turkey is a great idea. I mean, you can't really make a regular roasted turkey any WORSE, can you?

[ This Message was edited by: tekoteko 2006-10-29 17:47 ]

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Tiki Socialite

Joined: Nov 22, 2009
Posts: 434
From: Alameda, CA
Posted: 2009-11-24 11:55 am   Permalink

I have made a giant Kahlua turkey with great success- though not this year....

Last year a friend made the BEST candied yams with Tahitian rum and vanilla he bought in Bora Bora.
I don't believe they are available in the US...if you know a source for the rum and vanilla, well,.. holla!

I tried Cap'n Morgans as the recommended substitute, and it came out all a bit waxy and flat tasting- not worth it.

Anyhow, if you can get ahold of the right stuff, these are the most heavenly EV-AR! I cried when they were gone.
(and I think what is called yams is really sweet potatoes)

Happy Eats!


• 2 lbs Yams (Garnets are more orange, look better than Beauregards)
• 2 tbsp butter
• 1/4 cup brown sugar
• dash cinnamon
• 1 tsp Tahitian vanilla extract
• 1 tbsp Tahitian rum

Oven 350°F

Wash yams, peel & cut into 1/2 inch thick pieces
Add yams to boiling water, cook till fork goes through easily
(Don't overcook till soft & mushy, will taste waterlogged)
Drain Yams, layer in baking dish
Sprinkle with brown sugar
Grate cinnamon over top
Sprinkle with vanilla & rum
Cut butter into thin slices and lay over top
Repeat layers as needed
Pop into oven for 30-45 minutes

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Tiki Socialite

Joined: Nov 22, 2009
Posts: 434
From: Alameda, CA
Posted: 2009-11-24 12:56 pm   Permalink

Newsflash reply from Kent:

"I think I used some Tahitian vanilla extract... must be possible to get at most hippie grocery stores. I think a better option is to throw in some fresh whole vanilla beans!

I used some Tahitian rum which had kinda a unique flavor, not vanilla but more like german fruitcake, its funny too b/c it was sorta cheap shit that locals drank b/c beer (and everything else) is too expensive, so the flavor was probably more of a mistake than anything you'd replicate on purpose. I'd be tempted to use Cuban rum too since it has a distinct flavor, although different, more buttery.. or maybe Thai Meekong whisky which they are selling in local stores now, and has a distinct flavor, plus I thought it really was a rum just called whisky."

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Tiki Socialite

Joined: Mar 26, 2002
Posts: 2639
From: Seattilite Telstar
Posted: 2010-11-16 8:45 pm   Permalink

Bumped before Christmas eclipses everything.

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Joined: Nov 11, 2010
Posts: 9
Posted: 2010-11-22 10:04 pm   Permalink

Don't ditch the turkey - just change the side dishes.

Instead of gravy, baste the bird with pineapple juice and soysauce. Some members have already posted some great sides, but I'm also thinking of coconut risotto and green salad garnished with pomegranates and pecans. Go crazy with the turkey stuffing! Add fresh pineapple and mango to a traditional bread dressing/stuffing....the possibilities are endless.

Instead of pumpkin pie, how about key lime or coconut-cream?

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