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Tiki Central Forums Tiki Drinks and Food What dish have you made from Taboo Table
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What dish have you made from Taboo Table
telescopes
Tiki Socialite

Joined: May 06, 2007
Posts: 567
From: Palm Springs
Posted: 2011-03-25 9:15 pm   Permalink

Recently, I have been hosting Poly Pop cocktail parties. Given that my backyard is a subtropical paradise, little has to be done in way of creating the correct atmosphere. However, with all of these drinks, something had to be done in terms of providing my guests enough food to sop up the excess rum. And so, I turned to Taboo Table and Trader Vics Tiki Party book.

I am curious to learn what dishes others may have made from Taboo Table and what your opinions of them are. Also, any hints you may have about making them would be welcome.

I have made the Rumaki - both with chicken livers and scallops- both were hits and fairly easy to make, although the smoke detectors went off both times.

I have also made the Bongo Bongo soup several times. I have to say, this soup was always a favorite and went fast. I served it in cups with whipping cream.

The Aloha Spread seems to be lacking something, but I must say, it always disappears. What type of crackers do you recommend?

Tonight, we had a meal of Teriyaki Steak - we used Filet Mignon; Fried Rice A LA Kona, and Sweet Potatoes Au Rhum. This last dish flew off the plates. The orange halves really impacted the flavors the dish and made them fly. All three dishes were a hit.

I have also served Hawaiian BBQ Pork, Crab Rangoon, Samoan Chicken Satay and a few other dishes not found in Taboo Table.

The one dish I really want to make is Chicken of the Gods. Do I really need water chestnut flour?
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dcman
Tiki Socialite

Joined: Apr 25, 2009
Posts: 116
From: Upstate New York
Posted: 2011-03-27 05:36 am   Permalink

While I haven't tried the recipe, yes I would say the water chestnut flavor would be a meaningful addition. Since water chestnut flour is something I've never seen, you could make a substitution. Maybe use regular flour but add half a can of drained and sliced or chopped water chestnuts to the recipe. Since water chestnuts have a pronounced flavor you wouldn't need a lot.

For the Bongo Bongo soup do you use the baby food spinach or a substitution? I intend to try it at some point, but don't think I can stomach macerated, bottled spinach.

I've made the Aloha Spread and found it to be a very adult flavor, very strong and complex. I really liked it but no one else in my household did. We'll be having the Tiki-Tiki Chicken in parchment this week sometime. My wife really likes the recipe for Damon's Mai-Tai in the drink section.

I also like the Trader Vic's cookbook that came out a few years ago. They have a rib recipe that whenever I have guests they chow on them at an obscene pace.

dcman

[ This Message was edited by: dcman 2011-03-27 05:38 ]

[ This Message was edited by: dcman 2011-03-27 11:39 ]


 
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jokeiii
Tiki Socialite

Joined: Sep 18, 2010
Posts: 359
From: Miami
Posted: 2011-03-27 10:26 am   Permalink

I just ordered Taboo Table -- should be here in time for my birthday bash -- and on the one hand I am eager to glance at these recipes, but (having become accustomed to the Cook's Illustrated/Alton Brown test-and-retest method) I am worried about them.

I'm pretty well set up here, kitchenwise and could easily mimic a Trader Vic's oven if needed.

As soon as I get it, I'll post on what I start cooking therefrom.

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Hakalugi
Site Administrator

Joined: Aug 10, 2004
Posts: 3067
From: Redondo Beach, CA
Posted: 2011-03-27 11:34 am   Permalink

I've made the Curry Dip a few times. Super easy to throw together, just add some dipping vegetables on the side and it's set to go. Everyone that tried it loved it.

 
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TikiSan
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Joined: Sep 29, 2003
Posts: 253
From: O.C., SoCal
Posted: 2011-03-27 1:57 pm   Permalink

Sabu's Spicy Coconut Chicken Skewers are excellent and well worth making:

http://www.tikiroom.com/tikicentral/bb/viewtopic.php?topic=10199&forum=10&hilite=sabu's%20chicken%20skewers

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telescopes
Tiki Socialite

Joined: May 06, 2007
Posts: 567
From: Palm Springs
Posted: 2011-03-28 6:06 pm   Permalink

Quote:

On 2011-03-27 05:36, dcman wrote:
tnuts have a pronounced flavor you wouldn't need a lot.

For the Bongo Bongo soup do you use the baby food spinach or a substitution? I intend to try it at some point, but don't think I can stomach macerated, bottled spinach.

I
dcman

[ This Message was edited by: dcman 2011-03-27 05:38 ]

[ This Message was edited by: dcman 2011-03-27 11:39 ]



I used the recipe from the Trader Vic book. It uses frozen spinach. I agree, no way was I using baby food.


 
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dcman
Tiki Socialite

Joined: Apr 25, 2009
Posts: 116
From: Upstate New York
Posted: 2011-03-30 05:37 am   Permalink


I made the tiki-tiki chicken in parchment last night with this change to the recipe:

Instead of deep-frying little packs of parchment, I dumped the whole mess into a big batch of tin foil, sealed it, and baked it at 350 for about 30 minutes. It came out perfectly, with the 4 people in my family chowing it down and wanting more. I also baked some squash and orange pepper chopped and then tossed with olive oil, salt + pepper, the green parts of the scallions, and oregano in a saparate pack. It made a great side dish that cooked at the same time. It would have been good with some chopped carrots mixed in.

dcman


 
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jokeiii
Tiki Socialite

Joined: Sep 18, 2010
Posts: 359
From: Miami
Posted: 2011-03-31 2:05 pm   Permalink

OK.

My copy arrived today and...um...boy, it is a SLIM tome, innit? I hope BBB has a new edition up his sleeve, because it'd be great if it had a similar look and feel to Sippin' Safari or Remixed. To say nothing of additional recipes.

Off the top of my head the Langoustine Mimosa looks like the first thing to try out. Although I'll have to find langoustines (i.e. prawns) or figure out how "25 langoustines" translate into, say Florida lobster.

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Rum Balls
Grand Member (first year)  

Joined: Oct 04, 2004
Posts: 882
From: Portland, OR
Posted: 2011-04-01 06:30 am   Permalink

Quote:
My copy arrived today and...um...boy, it is a SLIM tome, innit? I hope BBB has a new edition up his sleeve, because it'd be great if it had a similar look and feel to Sippin' Safari or Remixed. To say nothing of additional recipes.



"Taboo Table" was Berry's 3rd book in the series, and is the same size & look as the first two (& original) editions of "Grog Log" & "Intoxica!" The drink recipes from TT are included in "Remixed."


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jokeiii
Tiki Socialite

Joined: Sep 18, 2010
Posts: 359
From: Miami
Posted: 2011-04-01 11:20 am   Permalink

Quote:

On 2011-04-01 06:30, Rum Balls wrote:
"Taboo Table" was Berry's 3rd book in the series, and is the same size & look as the first two (& original) editions of "Grog Log" & "Intoxica!" The drink recipes from TT are included in "Remixed."



No argument there, which is why I referenced Sippin' Safari and Remixed. (At least in my copy of Remixed not all the TT drink recipes were included. I'd still like to see an expanded -- both in number of recipes and explanations -- version at some point in the future.
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telescopes
Tiki Socialite

Joined: May 06, 2007
Posts: 567
From: Palm Springs
Posted: 2011-04-04 7:09 pm   Permalink

I made Chicken of the Gods yesterday. I followed the recipe exactly; however, the cream sauce was watery. What did I do wrong? Why were the gods angry with me? Does anyone have any ideas about how to get the sauce to thicken?

 
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jokeiii
Tiki Socialite

Joined: Sep 18, 2010
Posts: 359
From: Miami
Posted: 2011-04-05 06:46 am   Permalink

Telescopes:

With 2T of cornstarch, it really should have thickened up. That said, 4 cups is a LOT of stock. The problem is that the stuff that comes in cans or cartons as stock is really more broth than stock. I would have reduced the stock by half, dissolved the cornstarch in a bit of the (cold) stock before adding it to anything and then added it. I'd also start with a minimal amount of stock and dilute a thickened sauce to the desired consistence.

That was one recipe I decided to pass. Horror of horrors, I really don't like fried food. (And not for reasons of health or vanity!)

For better or worse, I have gotten used to the Cook's Illustrated model of cookbooks where everything has been tested and retested and a recipe written in an idiot proof way. When a cocktail recipe is written badly (and BBB's are written as well as they can be written) you end up with merely a different taste. Maybe you like it more, maybe you like it less. But with food, a poorly written recipe (or a poor recipe, period) yields food that is soggy or dry, gummy or leathery, mushy or tough. Food has infinitely more variables at play, and, so many more ways to screw up spectacularly.

Anyway, if you find the right "hack" for this recipe, please post it in the recipe thread!

Mahalo in advance,

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jokeiii
Tiki Socialite

Joined: Sep 18, 2010
Posts: 359
From: Miami
Posted: 2011-04-05 06:49 am   Permalink

P.S. As re. rumaki, I like to grill them. One of my favorite things is to have a rumaki buffet, with the chicken liver -- ouch, my arteries! -- and scallop and oyster and (don't laugh) prune ones. The trick is to get GOOD bacon and trim the excess fat. Each strip of bacon should be 60:40 lean to fat.
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telescopes
Tiki Socialite

Joined: May 06, 2007
Posts: 567
From: Palm Springs
Posted: 2011-04-05 1:23 pm   Permalink

Quote:

On 2011-04-05 06:46, jokeiii wrote:
Telescopes:

With 2T of cornstarch, it really should have thickened up. That said, 4 cups is a LOT of stock.





I agree. Maybe I need to stir some more and continue to reduce. I think you're right about the half amount. I found this exact recipe in the paper, only halved all the way around. If the sauce would have thickened, I really believe it would have made a great dinner. I've had this at the Bali Hai, and it is quite tasty. One recipe suggested Cream of Mushroom as a base.

Don't laugh. Guess what the sauce tasted like - you got it, Campbell's Cream of Mushroom. Amazing.

Has anyone else made this?
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jokeiii
Tiki Socialite

Joined: Sep 18, 2010
Posts: 359
From: Miami
Posted: 2011-04-07 10:14 am   Permalink

I'm really hoping BBB revises this book as well. Still not sure what a "cube" of butter is, and therefore unclear on how much is half of one.

[shrug]

-J.

P.S. If you rummage to the other threads, there are a couple of good links to some Tiki edibles.



 
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