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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?
nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1074
From: La Mirada Atoll
Posted: 2013-12-26 2:33 pm   Permalink

Cammo, to quote brother James; "Please, please, please , please" post the recipe for the “Tropical” cake. It sounds delicious and looks awesome!
Mahalo


 
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Cammo
Tiki Socialite

Joined: May 18, 2006
Posts: 1952
From: San Diego
Posted: 2013-12-26 4:02 pm   Permalink

Let's see if I can remember all the little details;

Preheat oven to 350.

Butter and dust with flour a large Bundt pan.

Ingredients:
1 yellow cake mix
1 small box instant Jello banana pudding
1 cup canola oil
4 eggs
1/4 cup medium-bodied Rum
1/4 cup Kahlua
1 cup milk

Mix all, gently at first and at medium speed for about 4 minutes. Separate about 1/3 of the batter, mix into it between 1/3 - 1/2 cup good Dutch cocoa. Put this aside.

Stir into the yellow batter:
1/2 cup small-diced pineapple and coconut if you like coconut.

Pour 1/2 the yellow batter into the Bundt pan. Pour the chocolate-ized batter on top, in the center of the first layer. Pour the rest of the yellow batter on top. Drag a knife through it in a circle, ONCE, to marblize it all.

Bake 50 minutes. Cool it by leaving on the oven rack with door open for about 15 minutes, then remove from oven and let cool for another 30 mins. or more. Turn out onto a serving platter, wait until it's at room temperature, and brush all over with:

2 tbsp. Orange Juice
2 tbsp. Cognac
About 1/2 cup - 1 cup powdered sugar, depending on how thick you want the glaze.

Or you can simply brush the orange/cognac on, and dust the top with the powdered sugar JUST before serving.

Recommendation: People basically ate this cake like starving wolverines even though they had just eaten an entire beef brisket, a full ham, and a deep-fried turkey, plus all the trimmings. The yellow cake/banana pudding base tastes nice and subtle and lends itself to experiments. The chocolate center is incredible; use good cocoa. This was also really easy and fast to make, despite my description...


 
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MadDogMike
Grand Member (6 years)  

Joined: Mar 30, 2008
Posts: 7318
From: The Anvil of the Sun
Posted: 2013-12-26 5:37 pm   Permalink

Cam, I'm not much of a Jello fan but the rest of them looked DELICIOUS!!! especially the Black Russian
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Cammo
Tiki Socialite

Joined: May 18, 2006
Posts: 1952
From: San Diego
Posted: 2013-12-26 6:12 pm   Permalink

Don't look, TASTE!!!!!

The Jello is Cherry/Strawberry/Orange/Lemon with sweet milk layers in between. It tastes kind of like a 50/50 bar. People couldn't stop eating it. One of my cousins kept telling her kid to eat some real food. He grabbed another 3 pieces of Jet Set Jello instead. She looked at me accusingly and said "Did you make this?"

If you really want to knock the Jello out of the park, use the corresponding fresh JUICE for the Jello you are making instead of plain water: fresh squeezed orange juice for a box of orange Jello, etc. Fresh lemon in the lemon Jello. I tried this once, it was REALLY time consuming but tasted intense and amazing. Maybe 1/2 water, 1/2 juice would work too, don't know.

On a totally different note, I've noticed that people put down Tiki food in general (kahlua pork, ribs island style, marinated fish, spam musubi, tropical & rum flavored desserts) until they actually try them. We're all in the know about this stuff, but regular schmoes look at you askance (when's the last time you read the work askance?!?!? This is fun!) when you shove a piece of Tropical Rum Cake their way. Then they taste it and it's like giving heroin to a librarian. They just ain't prepared for the explosion of flavor, and then they pretend that they liked it all the time and were just joshing about not wanting any.

Then they ask for ANOTHER HUGE FREAKING PIECE.

Finally, does anybody have any experience using this stuff; -
https://www.claudessauces.com/store/products/category/brisket-marinade-sauce

Somebody did a slow-cooked brisket using it and it was AWESOME.


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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 6063
From: Costa Misery
Posted: 2013-12-26 6:22 pm   Permalink

I smoke the brisket myself, so no need for a smoke flavored Marinade
but sounds good if cooked in the oven, I like a chipotle Marinade
doubled with 12 to 15 hours in the smoker.


 
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Cammo
Tiki Socialite

Joined: May 18, 2006
Posts: 1952
From: San Diego
Posted: 2013-12-26 8:16 pm   Permalink

This weird Claude's Marinade isn't trying to duplicate a smoked cut. It's a whole different ultra soft beef style - and for a simple little Texas marinade it really did a lot of work. No kidding, this stuff has to be tried.

These friends are from New Mexico and I guess everybody knows about Claude's there. (No cracks about them all being clods in New Mexico!) I tasted it, my taste buds went BOING!!!! and I got the recipe then immediately texted it to myself (no pens or pencils to be found anywhere, are we really that far into the future?) - so basically -

Marinade a 6 lb. beef brisket overnight in about 1/2 a bottle of Claude's.
Slow cook starting the next morning in a large electric roaster at 225 for 6-8 hours.
1 hour before it's done, or as soon as it's soft enough, slice and flake into chunks and stir into it's own juices.

I'd try adding a good 2 cups of beef broth at the beginning, and also a smaller cut in a crock pot set on low.

If this sounds a LOT like Kalua Pork, it is - it tastes just like a beef version of it - Kalua Beef!


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1074
From: La Mirada Atoll
Posted: 2013-12-26 9:15 pm   Permalink

Quote:

On 2013-12-26 16:02, Cammo wrote:
Let's see if I can remember all the little details;

Recommendation: People basically ate this cake like starving wolverines even though they had just eaten an entire beef brisket, a full ham, and a deep-fried turkey, plus all the trimmings. The yellow cake/banana pudding base tastes nice and subtle and lends itself to experiments. The chocolate center is incredible; use good cocoa. This was also really easy and fast to make, despite my description...


Mahalo very mucho Cammo. Gonna try it out new years Eve, Sounds like it will pair well with a good champagne.
Can’t hardly wait.
Have a good year!


 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 6063
From: Costa Misery
Posted: 2013-12-26 9:38 pm   Permalink

Gotta say it sounds damn tasty.....

 
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MadDogMike
Grand Member (6 years)  

Joined: Mar 30, 2008
Posts: 7318
From: The Anvil of the Sun
Posted: 2013-12-26 9:56 pm   Permalink

I glazed a few of those deep fried ribs with spicy orange sauce and they were delicious!!! Could dredge them in cornstarch before frying instead of egg and seasoned flour for a more "Asian" style.


 
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MadDogMike
Grand Member (6 years)  

Joined: Mar 30, 2008
Posts: 7318
From: The Anvil of the Sun
Posted: 2014-01-01 01:10 am   Permalink

New Year's Dinner for 2




Caesar Salad, Pan Fried Artichokes with Melted Butter, Chicken Puttanesca with Angelhair Pasta, Italian Margaritas, Dark Chocolate smothered Cheesecake
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Cammo
Tiki Socialite

Joined: May 18, 2006
Posts: 1952
From: San Diego
Posted: 2014-01-01 12:17 pm   Permalink

Hey MadDog -

After frying the ribs, bake them in a dish; half-cover them with a liquid of pineapple juice & chunks, onion and pink ginger pieces, with a dash of Kikkoman soy sauce and another dash of sesame oil and you have the mouth wateringly delicious Japanese Ribs Pokay.

Bake like 20 minutes at 360, covered with foil, then flip them all over and another 20 uncovered. Serve falling-off-the-bone soft.

I also do this with fried fish pieces.

NICE JOB ON THE NEW YEARS DINNER! (Did you make 2 servings so you can eat seconds?) Do you do cheesecake delivery?

http://www.yelp.com/biz/the-incredible-cheesecake-company-san-diego

Laytah!


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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 6063
From: Costa Misery
Posted: 2014-01-01 11:00 pm   Permalink

That's a sexy meal, bro!

 
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tikiskip
Grand Member (8 years)  

Joined: Nov 26, 2005
Posts: 2830
Posted: 2014-01-02 09:42 am   Permalink

Toast round with Apricot preserves and Brie, Apricot fruit paste cutouts
for garnish.
With pomegranate and red raspberry infused Asti Sparkling wine.
HAPPY NEW YEAR!!!


_________________________________________________________
TIKISKIP: Maker of TIKI bar lighting, Let me make one for you.

___________________





 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1074
From: La Mirada Atoll
Posted: 2014-01-02 6:13 pm   Permalink

Happy New Year TS! Looks like you know how to live.
Here’s my efforts at Humphrey’s Half Moon Inn after dinner at the Bali Hai (San Diego) With the love of my life on new years eve. ( please don’t tell my wife)_ Our fave holiday drink-red nosed zebra’s followed by Iron Horse California Sparkling at midnight. Sorry pic is a little out of focus.
Cheers



 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 6063
From: Costa Misery
Posted: 2014-01-03 12:54 am   Permalink

Started up the Smoker for a New Years BBQ
and invited a small group of Post Apocalyptic New Years Eve survivors
over for BBQ & Cocktails (you know what's crazy, cooking & bartending at the same time!)
I was so busy I only took one photo....

Menu: Smoked Pulled Pork
Smoked Pork Taquitos w/ homemade Olvera Street recipe taquito sauce, Fresh Tomatillo Salsa & Pico de Gallo
Homemade Tortilla Chips
Smoked Chicken Drumsticks
Macaroni salad

Trader Vics Mai Tais,Old Fashioned's with Bulleit Bourbon & beer.



 
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