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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?
swizzle
Tiki Socialite

Joined: Jun 03, 2007
Posts: 1206
From: Melbourne,Australia
Posted: 2018-02-22 04:06 am   Permalink

My experience with brussel sprouts is i'm sure the same as most peoples, eating them as a kid the way your parents made them, boiled and mushy. I can't say i hate them but it's not like i ever crave them.

Then a couple of years ago a friend was working at a new bar/restaurant which had a brussel sprout dish on the menu i had read rave reviews about so naturally i wanted to try them, and god damn were they amazing. My friend i went there with said he hated brussel sprouts but had a little taste when i ordered some and before i knew it he had polished off half the plate.

You could even call them a Tiki dish considering they have coconut and lime in the recipe, which you can find here.

Crispy brussel sprouts, coconut, lime, caramel





[ This Message was edited by: swizzle 2018-02-22 04:17 ]


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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2594
From: La Mirada Atoll
Posted: 2018-02-23 9:37 pm   Permalink

Fish tacos Baja style washed down withhome concocted White Sangia





 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2594
From: La Mirada Atoll
Posted: 2018-02-23 9:37 pm   Permalink



[ This Message was edited by: nui 'umi 'umi 2018-02-23 21:38 ]


 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 9049
From: The Anvil of the Sun
Posted: 2018-02-25 6:12 pm   Permalink

Brussel Sprouts (turtle heads ) are passable steamed but so much better roasted.

Nice tacos David. I've always done the more traditional red sangria, how was the white? Seems like the wine wouldn't over-power the fruit so much, which is a good thing.

My youngest bonus daughter is turning 21 next month. We are getting a taco cart so I don't have to cook for 50 people But I wanted to try some "Mexican flavor" cupcakes



Starting left rear:
De la Rosa - peanut butter cake, vanilla frosting, garnished with half a De la Rosa candy (peanut marzipan)
Churro - spice cake with extra cinnamon, brushed with melted butter, dipped in sanding sugar and cinnamon, enough frosting to hold a Taco Bell cinnamon twist garnish
Jamaica - whice cake injected with jamaica syrup (dried hibiscus), vanilla frosting dusted with powdered jamaica and garnished with a dried hibiscus petal
Chocolate Ybarra - chocolate cake with cayenne pepper and cinnamon, chocolate frosting dusted with choped Chocolate Ybarra, a dollop of vanilla frosting "whip cream"
Flaming Hot Cheetos - red velvet cake, vanilla frosting, crushed Flaming Hot Cheetos, and Flaming Hot Cheeto garnish

They all turned out good except the Jamaica needs more flavor. Back to the test kitchen on that one.
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2594
From: La Mirada Atoll
Posted: 2018-02-25 11:27 pm   Permalink

Mike, You are a fearless cook/chef/baker and an inspiration to a lot of us.
Regarding the White Sangria-It was an impulse thing. I am also a traditionalist and We usually have a pitcherful of Red in the fridge.
I use the cheapest red that I can find at Trader Joe’s, South American or Spanish preferred. I use whatever fruit is in season. For the White I used a whole sliced pear ( my wife’s suggestion) along with the other fruit. I've had a couple of bottles of white in my wine rack for some time (never gonna drink em otherwise -white wine with fish) So I didn’t have to spend much. I used Chianti and and had to add simple syrup cuz it was much too dry. I’ve had White Sangria at commercial establishments and mine was every bit as tasty. Btw, I add about an inch of club soda to the glass of Sangria and gently stir it as I present it to my guests


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2594
From: La Mirada Atoll
Posted: 2018-02-25 11:27 pm   Permalink



[ This Message was edited by: nui 'umi 'umi 2018-02-27 23:13 ]


 
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tikiskip
Grand Member (8 years)  

Joined: Nov 26, 2005
Posts: 4811
Posted: 2018-02-26 11:35 am   Permalink

Lobster Newburg baked in a shell on rice with toast points.




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hiltiki
Tiki Socialite

Joined: Jun 10, 2004
Posts: 4027
From: Reseda, calif.
Posted: 2018-02-26 2:13 pm   Permalink

Skip, is this from the Trader Vic cookbook? Looks very tasty.

 
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tikiskip
Grand Member (8 years)  

Joined: Nov 26, 2005
Posts: 4811
Posted: 2018-02-26 5:39 pm   Permalink

No it's not, it's form this book....
Lundy's : Reminiscences and Recipes from Brooklyn's Legendary Restaurant.

Damn you can get that book for under two bucks!
It is a great read and has great Recipes.

Had the largest dining room seating in America.
https://www.amazon.com/Lundys-Reminiscences-Brooklyns-Legendary-Restaurant/dp/0060187417

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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 9049
From: The Anvil of the Sun
Posted: 2018-02-27 7:55 pm   Permalink

Skip, that Lobster Newburg looked TOO good to be true! I didn't get the shell mention and saw the white boarder around the shell. Somehow my eye interpreted that as a photograph cut out and placed on the plate. Does that make sense?

Quote:

On 2018-02-25 23:27, nui 'umi 'umi wrote:
Mike, You are a fearless cook/chef/baker and an inspiration to a lot of us.


You're gonna make me blush My motto is "I'm not afraid to experiment with YOUR food!"
I tried the jamaica cupcake again. I added a little balsamic vinegar and pectin to the jamaica syrup and made a jelly. It looks pretty but still doesn't have that jamaica pop


As a kid we visited an aunt in Oregon and she made us Potato and Sauerkraut Soup, it made an impression on me and I never forgot it. Now 45 years later I decided to give it a try - very good, the sauerkraut gives it a nice tang



 
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tikiskip
Grand Member (8 years)  

Joined: Nov 26, 2005
Posts: 4811
Posted: 2018-02-28 03:54 am   Permalink

"a photograph cut out and placed on the plate. Does that make sense?"

Ha! that is Hang10s gig but then it would be Dan's head super imposed on the plate.
I started collecting those shell to make one of those shell lamps think I have enough but can't find em all now.

"As a kid we visited an aunt in Oregon and she made us Potato and Sauerkraut Soup"
See now don't you wish you had that recipe from her?
That's why I write em down.

Potato and Sauerkraut Soup Sounds good, my wife used to get Sauerkraut pizza at Cappys pizza joint.

I had to follow my cook at my restaurant around before I sold it and try to write down what she did as she made food so I would have her recipes that she made at Jacks.
Her sloppy Joes was awesome!

It's really hard to find good diner food cookbooks, I know I have looked.




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Hamo
Grand Member (first year)  

Joined: Aug 22, 2016
Posts: 538
From: Colorado (via Iowa)
Posted: 2018-03-01 10:55 pm   Permalink

Broiled flank steak (darker than I’d intended) with roasted carrots and Nature’s candy, BRUSSELS SPROUTS! Just olive oil, salt and pepper for the veggies and a spice rub (mostly paprika) for the meat. I could eat a pound of roasted Brussels sprouts every day.



 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 9049
From: The Anvil of the Sun
Posted: 2018-03-03 10:24 pm   Permalink

Looks delicious Hamo! I thought bacon was Nature's candy?

Made some Gai Yang tonight, grilled Thai chicken along with Coconut Curry Vegetables and Thai Fried Rice (who puts fish sauce in fried rice? Actually it was prett good). I experimented with Chai Chocolate Mousse. I was just a boxed mousse mix but I replaced half of the milk with Chai concentrate. The chai flavors were there but they were subtle and I'm not a fan of subtle Next time I will see if I can amp it up a little more.




 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 2594
From: La Mirada Atoll
Posted: 2018-03-04 6:28 pm   Permalink

My wife makes the best Chile Rellenos.




 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 9049
From: The Anvil of the Sun
Posted: 2018-03-06 2:17 pm   Permalink

I love Chile Rellenos! I have even made them a few times but to messy for me. Do you serve them with a thin tomato based sauce with bell peppers and onions?
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