Beyond Tiki, Bilge, and Test / Beyond Tiki
What's "Cooking" in Tiki Central?
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ATP
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Atomic Tiki Punk
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06/28/2010
A very good Mole is one of those Holy Grail recipes, I have been trying for years to make a good one,but I have I think the great Moles are all secret,that little old Mexican ladies only share with their daughters on their death beds. |
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Ekomomai
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06/28/2010
Last night I made Tahitian Chicken (Fafa Poulet), and Tahitian Shrimp (Chevrettes a la Vanille et Coco) served with rice and sauteed spinach. The Chicken is slow cooked in chicken stock and chopped taro leaves, which gives it an unusual but homey sort of flavor. The shrimp was excellent; they're just pan-seared and added back to a vanilla-coconut cream sauce to finish. The vanilla coconut sauce was really good; just a reduction of rum (I used Coruba), Tahitian Vanilla bean and coconut milk with a little salt and pepper to taste. Spinach is good when sauteed, but I had to make sure to dry the leaves well first so they stayed crispy and didn't turn into slimy mush. I'll have to remember to take pictures for my next venture, next weekend. |
ATP
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Atomic Tiki Punk
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06/28/2010
Welcome Ekomomai,Yes we need pictures! your last meal sounds very picture worthy. |
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MadDogMike
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06/28/2010
Coconut & Vanilla - Yummy!!! No shrimp for me :( but it would be good with chicken or pork. I was just reading about coconut jam or coconut spread, anyone ever tried it? (not the curd type of coconut spread made with sugar, coconut milk, and ten eggs. That sounds NASTY!)
I have a theory about Pepper Jack Cheese on the "What did you make for dinner?" thread. I have a friend who has developed the Matt Jones Principle (named after himself) He says if you are telling a story to a group of friends and they start to lose interest in your story, you say "...and then I found twenty bucks!" and all of the sudden you have everyone's attention again. So what does this have to do with dinner? If you list PEPPER JACK CHEESE as one of the key ingredients, it catches everyone's eye and everyone comments "ummmm, pepper jack". :lol: :D :lol: |
ATP
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Atomic Tiki Punk
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06/28/2010
PEPPERJACK! JACK! |
ATP
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Atomic Tiki Punk
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06/30/2010
It's Asian Night! Dinner: Vietnamese BBQ Sweet Chili Chicken, Pineapple & Ginger Fried Rice,Thai Noodle salad with Chili Lime dressing. |
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amybean
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06/30/2010
Beautiful. Love those plates too! |
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MadDogMike
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06/30/2010
Looks great, Thai Noodle salad with Chili Lime dressing sounds interesting - served cold like a pasta salad? |
ATP
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Atomic Tiki Punk
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06/30/2010
Thank's you guys, Mike it is a cold noodle salad (Rice Noodles), lots of fresh Veggies,Peanuts and home made dressing,a Thai Peanut dressing is great with it too. [ Edited by: Atomic Tiki Punk 2010-06-30 02:35 ] |
MN
Mr. NoNaMe
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07/02/2010
Musubi dogs!! [ Edited by: Mr. NoNaMe 2010-07-02 07:50 ] |
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MadDogMike
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07/02/2010
Erik, SPAM DOGS???? I hope you're kidding! :lol: |
ATP
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Atomic Tiki Punk
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07/02/2010
Spam!Spam!Spam! Don's the Beachcombers makes a pretty good Spam Roll,yea! I know! |
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Mr. NoNaMe
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07/02/2010
They exist Mike!!! And tasty. I was gonna make musubi rolls but, was too hungry to wait for the rice. |
ATP
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Atomic Tiki Punk
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07/04/2010
Making Indian Food tonight, I will post pictures a bit later.... |
ATP
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Atomic Tiki Punk
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07/04/2010
Helluva? is that one of those scandinavian mustards? maybe a kind of Pâté? [ Edited by: Atomic Tiki Punk 2010-07-03 22:14 ] |
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Mr. NoNaMe
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07/04/2010
Skål Atomic, skål! |
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MadDogMike
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07/04/2010
No SpamDogs at my local WalMart, I'll have to check Von's :) |
ATP
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Atomic Tiki Punk
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07/04/2010
A shot of Aquavit and a skål! to you also! |
ATP
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Atomic Tiki Punk
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07/04/2010
Tonight's Dinner.....
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CJ
Coco Joe
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07/04/2010
good job! when's your party? |
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MadDogMike
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07/04/2010
This fall Diwali at ATP's house! Namaste! |
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GentleHangman
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07/04/2010
Sweet & Pungent Chicken from a 1950s recipe given to my parents by Joyce Chen.
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ATP
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Atomic Tiki Punk
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07/05/2010
Welcome to the thread GentleHangman, thanks for posting a great looking meal. |
TB
Trad'r Bill
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07/06/2010
I picked up some Hog Island "sweetwater" oysters at the Berkeley Farmers Market over the weekend... and made some "hog wash" to go along with it... mmm
-Trad'r Bill |
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twitch
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07/07/2010
I ACTUALLY MADE SOMETHING!
Fried Rice a la Kona (Taboo Table p.64). Oh how I wish I liked to cook. That Chicken Karahi looks incredible. Love Indian food. I'm lucky I didn't kill myself just making rice.... [ Edited by: twitch 2010-07-06 17:04 ] |
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MadDogMike
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07/07/2010
Lots o' good stuff here past few days. Congrats Twitch, that wasn't so bad was it? :D Someone gifted Mrs MadDog with the flu a couple of days ago and she re-gifted it to me :( So tonight we're having some fresh veggie chicken soup
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TB
Trad'r Bill
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07/07/2010
Nice one twitch - looks pretty damn good from here! Hey GentleHangman, -Trad'r Bill |
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GentleHangman
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07/07/2010
I'll gladly share the recipe: SAUCE: PREPARATION: The reserved pineapple juice can be used to increase the sweetness, if desired. Add the tomato wedges at the last minute - just before serving Serve over batter-fried chicken or pork pieces for "Sweet & Pungant Chicken or Pork" As far as I can tell this recipe is NOTHING like so-called "Sweet & Sour" sauces as served in American Chinese restaurants. It is not pink or red as no food coloring is used. It is natural. As a child of the 50's our family used to frequent Joyce Chen's "Small Eating Place" in Cambridge, Mass. and my mother and Mrs. Chen became friends. Joyce always came out to our table to talk with my parents and make suggestions. The food was served "Family Style" on a lazy susan in the center of the table. There were large strips of rice paper banners hanging down from the ceiling with Chinese writing on them - those were the menus for the large group of Chinese patrons who frequented her establishment. At the restaurant, they always recommended beer as a beverage - but my father had to go across the street to a liquor store to buy it, as the restaurant had no liquor license. Joyce Chen gave this recipe to my mother saying this is what she served at her home - not in the restaurant. Enjoy! I bet you feel more like you do now now than you did when you came in. GH [ Edited by: gentlehangman 2010-07-08 02:55 ] |
TB
Trad'r Bill
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07/07/2010
Thanks GH for the recipe and the story! |
ATP
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Atomic Tiki Punk
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07/08/2010
Did not cook tonight so I will leave you with the picture of the day. |
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MadDogMike
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07/11/2010
Flu gone, bought all kinds of crap at the grocery store today so you may have to put up with several of my dinners this week :D Tonight; New York Strip Steaks, Dilled Red Potatoes, Garlic Bread Twists, Salad, Yellow & Green Squash.
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amybean
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07/11/2010
Yeah- a steak dinner to get things back on track! |
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Ekomomai
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07/11/2010
This is a ginger-lime chicken with a pineapple/coconut/macadamia nut crust. I went a little insane with the flavors, though, and it was not delicious. It was edible, and my wife and mother-in-law were very kind with their comments... but it needs a lot of work to make it yummy. The sides are taro leaves simmered in coconut milk, taro and sweet potato fries and of course a tropical fruit salad. I pan seared the chicken, braised it in coconut milk for two hours and then finished under the broiler. The lime flavor on the chicken was way too intense, and the crust wasn't what it could have been. Next time I'm going to tone down the marinade a bit, dredge and roll in coconut cream and then coat with macadamia nuts and shredded coconut - and bake it in the oven. The taro root and sweet potato fries weren't bad, but I cooked them too hot and without enough oil in the pan. These I seasoned with a ginger and turmeric spice blend.
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MadDogMike
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07/11/2010
"Go bold or go home!" :D I like ther turmeric and ginger combo. Great ideas and beautiful presentation Ekomomai, it'll be better next time. I didn't realize taro leaves were edible, hmmmm. |
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amybean
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07/13/2010
Potato Galette from the Seven Fires: Grilling the Argentine Way cookbook along with some bbq leftovers like sausages and hamburgs.
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MadDogMike
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07/16/2010
Fettucini Alfredo with grilled Chicken Pesto Sausage, Steamed Veggies, and my very first Kraken Dark & Stormy.
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ATP
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Atomic Tiki Punk
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07/16/2010
Sounds good MDM! so how is the Kraken Rum? |
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MadDogMike
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07/16/2010
Well, I'm afraid I have no point of reference - I never really drank any rum before :blush: But the Dark & Stormy tasted mighty fine :D |
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MadDogMike
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07/17/2010
Mrs MadDog cooked Porkchops with Cream Sauce and Couscous. Delicious!
Dessert was Kraken Balls! :lol:
They were OK but not outstanding, neither the Kraken nor the gingersnaps really gave it much punch. |
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WestADad
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07/18/2010
Kraken balls!!! My wife did that to me after I went off my knob and bought a mess of Smith and Cross Chris http://www.westadad.blogspot.com [ Edited by: WestADad 2010-07-17 18:43 ] |
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leleliz
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07/18/2010
MDM you can paint, sculpt, bake and cook...who are you Martha Stewart's twin brother? Everyone's food looks so yummy on this thread that I am happy to skip over it. Then the Kraken balls pulled me :) |
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MadDogMike
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07/19/2010
The bonus to posting on this thread is that you can determine the age of your leftovers - let's see, when did I cook those New York Strip Steaks? Nine days ago! I had better pitch those leftovers or I'll end up with botulism!!! :lol: |
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amybean
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07/19/2010
This reminds me- thanks again all of ya for the peeks inside your meals! I would also love to see a peek inside your fridge. HAHAHA |
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MadDogMike
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07/20/2010
Be careful what you wish for Amy (ask ATP about that), OK, here it is :lol:
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amybean
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07/20/2010
My fridge nook is so small, I can't even take a picture with the door wide open!
The orange tray below is a popsicle mold freezing up some limeade with orgeat and coconut flakes.
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ATP
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Atomic Tiki Punk
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07/20/2010
My sad,sad 15 year old fridge is not picture worthy, it's an assisted living Fridge,soon to depart this mortal coil. |
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MadDogMike
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07/20/2010
WHAT A MINUTE ATP! We aired our dirty laundry, what makes you think you can just post some cleverly written metephor and not post a pic of your fridge???!!! :lol: |
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Ekomomai
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07/20/2010
Pork lau lau and poi with grilled pineapple and white rice.
Poi is definitely an acquired taste. One of my buddies says he has to have sugar on it to make it palatable. I'm thinking next time I try this I'll blend in some fruit and/or coconut cream. The lau laus were excellent! I marinated the meat in a blend of teriyaki sauce, pineapple juice, passion fruit syrup, liquid smoke and salt. After two hours of marinating I wrapped them in taro and ti leaves and steamed them for four hours. Delicious! [ Edited by: Ekomomai 2010-07-20 07:07 ] |
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