What's "Cooking" in Tiki Central?

Made a heap of fried rice for dinner last night

MadDogMike probably has some catching up to do on this thread, too 🤣

Lentil and barley soup

Mmmmmm

Man did I miss these photos while TC was in hibernation

Not exactly dinner, but since the Serranos were overproducing - fermented hot sauce.

[ Edited by coldwarspacemonkey on 2022-07-02 09:30:41 ]

Pu pu platter. (Fried chicken wings, fried butterfly shrimp, teriyaki beef strips, Peking ravioli, fried wontons, and bacon-wrapped grilled shrimp. [There is some orange chicken too, but that was store bought.])

Washed it down with a Kava Bowl (Trader Vic’s recipe):

It was very tasty, but pretty much the whole day was spent in the kitchen…

All that work sure pays off!

It surely did!

FWIW, when making pu pu platters, the bottleneck in the kitchen has always been the deep fryer. The tie-up there has resulted in hours-long delays in being able to finally eat.

In my (endless) search for a better fried shrimp / chicken finger batter recipe, a comment on the recipe website (from a person who had worked in a Chinese restaurant) suggested partially cooking the fried foods, refrigerating the results for a few hours, then finishing them later.

I tried that method yesterday and it worked wonders!

In the morning, I cooked the battered shrimp first (in new oil), then did the chicken wings (which tends to dirty the walls of the fryer).

I was then able to filter the oil and clean up the fryer.

In the afternoon, I finished the chicken wings (which only needed about 4 minutes cooking for each batch). Then, the shrimp was finished.

The two-stage cooking process also made the food better! The chicken fell off the bone easier, and the battered shrimp was a LOT crunchier!

Tastier food and no bottleneck! It was great being able to sit down to eat without the stress and frustration of past efforts.

M66: mmmmmmmm

ATP: aloha Bruddah

Back at you, Hang10!

Last night I realized that I still had a whole pork loin roast in the fridge, that was on the cusp of going bad! Luckily, I still have a good portion of the brown sugar rub I batched for my church's last chicken BBQ. Nothing out of the ordinary, except for the addition of just a bit of allspice, for that jerk flavor. Rubbed down the pork and baked it off. The house smelled amazing, and the pork was juicy with a sweet crust. Still have a good chunk left kept cold. Should make some excellent sandwiches for work!

Edit: I forgot to post my last Birthday Office Luau! New job, fresh folks to reveal the joys of pupus to!

BBQ pork loin "ribs," teriyaki chicken skewers, fresh wonton strips, fresh pineapple, and a selection of eggrolls.

[ Edited by Bam Bam on 2022-11-10 11:45:58 ]

Is it wrong to use the giant spoon to eat with?

Just don't end up like this guy:

Looks good Bam Bam. Spread the gospel of Tiki Food!

HOWYADOIN LANCE? Sunset Mike, telling you and Nancy Hi, and hoping we'll see you before long. I still have the parking lot. The owner let me stay, and a friend and I are keeping an eye on things and cleaning things up here and there. Stay in touch, I'll message you my cell number.-Mike

[ Edited by Sunset Mike on 2022-11-10 20:24:52 ]

[ Edited by Sunset Mike on 2022-11-10 20:26:11 ]

Oh Yeah, Here's what's cookin- Wild Dove dressed and ready, Livers, Hearts and Gizzards with Teryaki and steemed rice (Yum) Wild Dove Breast of Wild Dove with Sauce Mignonette and rice, Blackened Corbina with sour cream Remoulade. Wild Things, tamed in the kitchen, though you might like to see!-Mike

[ Edited by Sunset Mike on 2022-11-10 20:58:17 ]

Mike is this what happens to those Doves they release at Weddings?

Those doves are not listed in the hunting regulations, but at the the same time. they are not wild or native so .....(Go for it)! I'd imagine they be pretty good eating too!

Dove breast tastes like a little mini-beef steak. Excellent flavor and such especially medium rare. I generally prepare a stock from leftover bones for sauce. Gourmet dining, harvested wild.

Above is Jambalaya/ Made that with a game stock prepared from Wild Rabbit. (Me Oh, My Oh!)

[ Edited by Sunset Mike on 2022-11-12 12:49:05 ]

Moroccan Ras El Hanout Chicken Kabobs, Grilled Veggies, Mediterranean Couscous Salad, Saffron Rice and Tzatziki Sauce.

Sensational cuisine! Can't wait for a dinner invitation.

Since the weather got into the 60s in N FL, Mrs. Monkey decided it was time for soup. She surprised me with homemade Tomato Basil Bisque for lunch.

Hello Again Lance! As long as you are a born again foodie, let me tell you that if you do not like Swiss Steak, then your Momma didn't make it right. This was prepared using a stock made from pheasant, chukar and wild rabbit bones. This one got some rave reviews at the club. Rice pudding for dessert. Yes, Classic comfort food!

I had forgotten about this thread! I better start posting :D

So how about roast duck breast, with nutmeg-butter glazed steamed beans, all served on a bed of couscous and drenched with my own version of Cumberland Orange Sauce and freshly ground pepper? Food-porn?

[ Edited by TIKIGIKI on 2022-11-25 22:46:16 ]

Nice!

OK, Thanksgiving dinner - Indian style. Dishes were assigned to various family members, everything came out good!

Outstanding! you had me at basket of Naan.

LOL

Roast Breast of Wild Mourning Dove with Sauce Madeira and Offal's served on a bread crouton. I have some really tremendous recipes for these guys, but when cooking for myself I keep it simple. The Breasts are red meat and have a flavor reminiscent of venison. A little mini steak worthy of respect. Most of the hunters I know don't do them justice and make poppers out of em (sacrilege!). They should hang /age for 7 days at 40-50 degrees and then be dry plucked and prepared. Best Medium rare, Delicious!

[ Edited by Sunset Mike on 2022-12-04 20:46:30 ]

[ Edited by Sunset Mike on 2022-12-04 20:47:00 ]

[ Edited by Sunset Mike on 2022-12-04 20:49:19 ]

Looks good Mike, is it dove season in your area? We get the Mourning Doves but also the similar but much bigger Eurasian Doves. Because they are an invasive species, there's no bag limit on them!

Are the doves hanged with their innards intact or gutted before? Seven days here in the Australian heat would seem a little dangerous.....

Hey Mate! The 2nd season on Mourning Doves runs from mid November till end December. The Eurasian Doves are year round no limit (Yes, Invasive species) I get the Eurasian Doves when I can as yes, they are larger! The hanging has to be done at a temperature of 40-50 degrees, (5-10 degrees C) Too warm here in California too. I compensate by hanging them in a small cooler with a reusable Ice Pack in the bottom of the cooler and hanging the doves whole over the ice pack with strings about the neck. The innards should remain inside for small birds like doves, not for larger birds. The birds should go into a cooler as quickly as possible after being taken. They must be hung at the right temperature for 5-7 days. The ice pack should be refreshed twice daily to maintain the proper temperature. Aged correctly, the feathers will pluck out easily for dry plucking. If treated well, the livers, hearts and gizzards are just fine, The aging develops both flavor and tenderness and dry plucking leaves the skin to add flavor. The Heads plucked, the feet removed and then both blanched in boiling water for few seconds and then roasted along along with the legs, wings, back and ribs to make the Dove stock for sauce. I have some very good, tedious, but wonderful recipes for them too!

[ Edited by Sunset Mike on 2022-12-05 22:06:07 ]

[ Edited by Sunset Mike on 2022-12-05 22:11:12 ]

[ Edited by Sunset Mike on 2022-12-05 22:12:56 ]

[ Edited by Sunset Mike on 2022-12-11 11:38:54 ]

[ Edited by Sunset Mike on 2022-12-11 11:43:37 ]

Christmas Lunch Entree. Balmain Bugs, (a local crustacean far sweeter than lobster) topped with King Prawns and my own Seafood Sauce. (The sauce was so popular people were scooping it up just with the lettuce after they'd consumed all the seafood!)

Sorry, just realised the sauce is not shown in the photo above. I served it in half clam shells on the plates.

[ Edited by TIKIGIKI on 2022-12-25 21:31:47 ]

Pizza Night, Homemade from scratch, no store bought dough here.

That looks really good!

Thanks Mike, it is kinda of weird posting here again after so many years away and starting this thread way back in the day.

Yeah, I get it. I still plenty of stuff I think is interesting but I forget to post it here. I need to do better.

For Valentine's Day dinner, Creamy Mediterranean Chicken with Farfale pasta and salad followed by gelato

Nice! Good to see you posting food porn again Nancy just wanted homemade Mac-N-Cheese for Valentines, maybe I will post a pic, but you win the chefs award today.

Thank you sir. Nothing too exotic but it was good

Sticky Tamarind Chicken. Sweet and tangy with a cayenne kick. With Jasmine Rice and Tikka Masala Veggies

Looking good MDM!

Made some Red Beans and Rice for Mardi Gras.

Thank you ATP. The Red Beans and Rice looks delicious! I worked late on Fat Tuesday so we're celebrating tonight. Tasso for the Jumbalaya is getting ready to go into the smoker soon. Pics tonight

Thank you ATP. The Red Beans and Rice looks delicious! I worked late on Fat Tuesday so we're celebrating tonight. Tasso for the Jumbalaya is getting ready to go into the smoker soon. Pics tonight

Samedi Gras

Made up a batch of Jambalaya, cornbread and Hurricanes

Decided to make some Tasso, haven't made any in probably 15 years. Tasso is a heavily seasoned and smoked pork used in small amounts in Jambalaya, Gumbo, and other Cajun/Creole dishes. Meat is seasoned with dry rub the usual suspects (salt, pepper, garlic, cayenne) plus cinnamon and nutmeg. Allowed to marinate 3 days. Then dried with a fan for a few hours

Then heavily smoked

Ready to use

[ Edited by MadDogMike on 2023-02-25 20:46:52 ]

[ Edited by MadDogMike on 2023-02-25 20:49:14 ]

Here is my fancy version of the Hawaiian classic, Loco Moco

Ground chuck hamburger steaks on white rice, Onion & Beef gravy, grilled Maui onions and a side of homemade Macaroni salad with an egg on top.

Mike, you are always going the extra mile, buddy!

Thank you sir. The Tasso was kinda a bust, the Andouille was so spicy it overpowered everything else LOL

That Loco Moco looks delicious!