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Tiki Food Recipes |
tikilongbeach
Tiki Socialite
Joined: Aug 05, 2011
Posts: 1611
From: Long Beach, CA via Dallas, TX
|  Posted: 2013-03-27 12:27 pm Permalink
The Disneyland blog had a recipe for Zesty Firecracker Duck Wings which you can get at the Carthay Circle Restaurant and Lounge.
I think these would fit in nicely on a modern tiki/luau menu. If you disagree, I'm sorry in advance. I'm going to make the recipe this weekend with chicken.
http://disneyparks.disney.go.com/blog/2013/03/zesty-firecracker-duck-wings-from-carthay-circle-restaurant-and-lounge-at-disney-california-adventure-park/
Fire Cracker Duck Wings
Serves 6-8
Wings
•1 teaspoon olive oil
•1 orange, zested (no white pith) and chopped
•1 cup yellow onion, coarsely chopped
•1 cup carrots, coarsely chopped
•1 cup celery, coarsely chopped
•1/2 cup brown sugar
•1/4 cup rice wine vinegar
•2 lemongrass stalks, tops and root-end trimmed and crushed with back of knife to release flavor
•2 tablespoons fresh ginger, peeled and coarsely chopped
•2 tablespoons garlic, coarsely chopped
•2 red jalapeño peppers, cut in half lengthwise
•4-5 kaffir lime leaves
•2 cups soy sauce
•1 quart chicken stock
•3 tablespoons fresh cilantro, chopped
•Coarse salt and pepper to taste
•25 duck wings, tips removed and cut in half at joint
Tempura Batter
•2 cups flour
•3 cups cold seltzer water
•1 teaspoon coarse salt
•2 tablespoons cornstarch, more if needed
Wing Sauce
•1 cup butter
•1/4 cup soy sauce
•1/2 cup Sriracha hot chili sauce
For wings:
1.Preheat oven to 350˚F.
2.Place oil in large saucepan over medium heat. Add orange zest toast for 3 to 4 minutes. Add onion, carrots, and celery, stirring until slightly caramelized. Add brown sugar and vinegar and reduce by half, about 4 to 5 minutes. Add lemongrass, ginger, garlic, jalapeños, lime leaves, and soy sauce. Reduce by half, about 4 to 5 minutes.
3.Add chicken stock and bring to boil. Reduce to simmer and add cilantro. Taste and season with salt and pepper. Remove from heat.
4.Place duck wings in a single layer in large roasting pan. (Two pans might be needed depending on number of wings and size.) Pour liquid over wings, making sure meat is completely covered.
5.Cover pan with foil. Braise for 1 1/2 hours; check for tenderness and cook longer if necessary.
6.Remove wings from braising liquid and place in separate pan. Strain braising liquid, then pour over wings. Refrigerate until cooled.
For tempura batter:
1.Mix together flour, seltzer water, and coarse salt. Refrigerate until tread to use.
2.Reserve cornstarch for dredging wings.
For wing sauce:
1.Melt butter in small saucepan over low heat.
2.Add soy sauce and Sriracha, mixing thoroughly. Set aside and keep warm.
To serve:
1.Pat wings dry. Dredge in tempura batter, then roll in small amount of cornstarch. Add more cornstarch if necessary.
2.Prepare deep fryer, including oil amount, according to machine instructions. Place coated wings one by one directly into fryer, with basket submerged in oil. Lift basket and shake occasionally to make sure wings don’t stick together. Fry until crispy, watching closely so as not to overcook. Remove from fryer and toss wings with warm sauce. Squeeze fresh lime over wings and keep warm until all wings are cooked.
3.Serve immediately.
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jokeiii
Tiki Socialite
Joined: Sep 18, 2010
Posts: 406
From: Miami
| Posted: 2013-06-11 12:23 pm Permalink
I do not disagree one tiny bit! Keep 'em coming! My only suggestion, for those of us who simply canNOT get red jalapeños, is to replace with Fresno chiles.
Thanks for posting this.
[ This Message was edited by: jokeiii 2013-06-11 12:26 ]
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Hale Tiki
Tiki Socialite
Joined: Oct 19, 2004
Posts: 1799
From: Pittsburgh
| Posted: 2013-06-11 1:04 pm Permalink
I've never had those, but I want them.
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jokeiii
Tiki Socialite
Joined: Sep 18, 2010
Posts: 406
From: Miami
| Posted: 2013-06-12 06:42 am Permalink
I'm guessing those duck wings will also release a lot of drippings which might be:
a) repurposed for something else, or
b) used in the frying
Just a thought.
_________________
-J.
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MadDogMike
Grand Member (8 years) 
Joined: Mar 30, 2008
Posts: 8508
From: The Anvil of the Sun
| Posted: 2013-12-26 10:07 pm Permalink
Made some deep fried ribs for a Southern Style dinner. Seasoned and completely baked them, dipped them in egg, dredged them in seasoned flour, then deep fried them just long enough to cook the coating - about 3 to 5 minutes. They were good, but what does that have to do with Tiki food?
I glazed some leftover fried ribs in spicy orange sauce and they were DELICIOUS!!! I would have done some things differently if I had planned to use them as "Tiki" food; cut them in half for appitizers, season with Chinese Five Spice, and dredge in cornstarch instead of seasoned flour. Could glaze with spicy orange, sweet & sour, or char siu.
_________________
Gellhorn - "There's a lot of rum in this rum"
Hemingway - "In this joint they don't drink to get drunk, they drink to stay drunk"
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Q-tiki
Tiki Socialite
Joined: Sep 22, 2011
Posts: 199
From: East TN
| Posted: 2013-12-27 06:44 am Permalink
That sounds great MDM! I bet they would also be great if you smoked them first, then breaded/fried/glazed.
Yum!
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wizzard419
Tiki Socialite
Joined: Jul 10, 2013
Posts: 341 | Posted: 2014-01-01 11:17 pm Permalink
If you want authentic tiki style fried ribs (Pipi Kaula) it is actually pretty easy yet can be somewhat unnerving to some in how you prepare them.
You take beef short ribs, cut them up recs will explain it better), give them a dunk in a soy based marinade, then let them hang/dry in the air for hours up to a day before frying them.
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MadDogMike
Grand Member (8 years)
Joined: Mar 30, 2008
Posts: 8508
From: The Anvil of the Sun
| Posted: 2014-02-12 1:15 pm Permalink
Had dinner at the Tonga Hut Palm Springs on Saturday, you should go as soon as you get a chance. I ordered Chef Sherman Chan's Kalua Pork - I expected shredded pork as it is usually served, but was surprised to get a couple of large chunks instead. It was delicious, tender and juicy with just enough sweetness in the glaze and a hint of Chinese Five Spice. I decided to try an "inspired" version. I took a 4 pound pork loin and cut it into 8 portions. I dropped it in the Crock Pot on low for 10 hours with a bottle of Spicy Hawaiian Mango marinade. Then I carefully pulled the braised chunks out and placed them on a cookie sheet. I sprinkled a little Five Spice on and brushed them with bottled Honey Teriyaki, stuck them in a 350 oven until the glaze started to caramelize (about 10-15 minutes) and then garnished them with a little toasted sesame seed.
Turned out excellent (not as good as the Tonga Hut of course  ) Elegant and very easy, total hand-on time was probably only 15 minute, a nice addition to the Tiki Food repertoire
_________________
Gellhorn - "There's a lot of rum in this rum"
Hemingway - "In this joint they don't drink to get drunk, they drink to stay drunk"
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Tele295
Tiki Socialite
Joined: Mar 22, 2013
Posts: 204
From: RinKonTiki, CA
| Posted: 2014-03-25 11:53 am Permalink
Not quite sure where or why I ran across this recipe, but this what's cooking up right now!
SWEET HAWAIIAN CROCK-POT CHICKEN
2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!
[ This Message was edited by: Tele295 2014-03-25 11:53 ]
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MadDogMike
Grand Member (8 years)
Joined: Mar 30, 2008
Posts: 8508
From: The Anvil of the Sun
| Posted: 2014-03-25 4:56 pm Permalink
Oh that looks really good. It would go well with the Spam Fried Rice I'm making right now 
_________________
Gellhorn - "There's a lot of rum in this rum"
Hemingway - "In this joint they don't drink to get drunk, they drink to stay drunk"
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Atomic Tiki Punk
Tiki Socialite
Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
| Posted: 2014-03-25 5:09 pm Permalink
That SWEET HAWAIIAN CROCK-POT CHICKEN does sound good, I might just add some fresh Ginger
to the recipe and give it a try, it has been a long time since I did anything so simple.
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Tele295
Tiki Socialite
Joined: Mar 22, 2013
Posts: 204
From: RinKonTiki, CA
| Posted: 2014-03-25 7:24 pm Permalink
I'll top it with some shredded coconut too
When I make it again, I might experiment with some Chinese 5-spice
[ This Message was edited by: Tele295 2014-03-25 19:25 ]
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littlegiles
Tiki Socialite
Joined: Jun 08, 2003
Posts: 665
From: Lancaster, SC
| Posted: 2014-03-25 7:30 pm Permalink
Ohhh, the crock pot chicken does sound good. I'm thinking instead of just pineapple juice, use some fresh pineapple chunks and a touch of ginger (maybe some 5-spice). I just can't leave a recipe alone. HAHA
- Dale
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Atomic Tiki Punk
Tiki Socialite
Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
| Posted: 2014-03-25 7:39 pm Permalink
And a dash of Sesame oil & Hot Garlic paste, me thinks.
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wizzard419
Tiki Socialite
Joined: Jul 10, 2013
Posts: 341 | Posted: 2014-03-25 8:09 pm Permalink
That chicken pictured doesn't look like it would be the result of your recipe though since it appears to be fried like chicken karage.
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