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Bali Hai in the back yard

By Janet K. Keeler, Times Food Editor
Published July 18, 2007

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We're not midway through summer, not even close. Still, if we're going to swelter, why not turn the back yard into a Polynesian Shangri-la, invite some pals over and start slinging Singapores? - It's time to tiki. As in torches, totems, limbo sticks, umbrella drinks and tempting pu-pu platters complete with grilled skewers of shrimp and pineapple. - How low can you go? The better question is how kitsch can you get?

As party themes go, there may not be one better suited to a good time. If you can't have fun in a grass skirt with drinks the colors of a tropical rainbow, then you can't have fun at all.

Thank blue curacao, red grenadine and a variety of citrus juices for the punched-up hues in the cocktails. And credit the names of the legendary tiki drinks, from Aloha to Zombie, for putting smiles on the faces of your guests. Though rum and syrupy liqueurs are the hallmarks of tiki-tails, many drinks can be prepared without alcohol. Just load up on fruit juice and hunks of fresh fruit.

For nibbles, fire up the grill for skewers of Hoisin Barbecue Beef, or prepare chicken drumettes in the oven, tossed in a Kona coffee glaze. Simply grilled shrimp will go down as easy as a Mai Tai when served alongside Spicy Mango-Apricot Sauce.

Can't remember the last time you saw South Pacific and don't have a clue how to wash that man right out of your hair? Not to worry. You'll mahalo us later for this tiki-tacky party guide.

- Food. Okay, maybe a kahlua-roasted pig is beyond your ability or inclination, but the grill is still your best friend for skewers of beef, shrimp or chicken. Pineapple and coconut should be predominant flavors. For nibbles, make your own Polynesian trail mix with dried mango, pineapple and papaya mixed with banana chips. Dried wasabi peas (check an Asian grocery or natural food store) may technically be too far East but they are still a fun addition.

To augment whatever you're making (or if you don't want to cook much at all), order crab rangoon appetizers from a favorite Chinese take-out spot and pick up a party-size platter of terriyaki wings from a sports bar.

- Drinks. It's just fun to say the names of tiki drinks: Blue Hawaiian, Passion Fizz, Hurricane. But here's the deal: To offer a full complement, you'll need to buy a lot of liquor and mixers, including almond or passionfruit syrup. Rather than break the bank, select two drinks - maybe a mixed cocktail and an icy blender concoction - then fill in with wine, beer, sodas and fruit juices. We like Singapore Slings and Frozen Blue Hawaiians (see recipes). Blender drinks are typical tiki fare, and no one will fault you for serving daiquiris, even if they are a Cuban invention.

Tiki Drinks by Adam Rocke (Surrey Books, 2002) and The Great Tiki Drink Book by Jennifer Trainer Thompson (Ten Speed Press, 2002) offer lots of ideas, as do www.webtender.com and www.drinkboy.com.

- Decorations. Buy torches and totems at big-box party stores, which seemed to be loaded with tiki trappings despite the fact the hula heydays were just after World War II. (Look online for more selection if you have time; Web sites are listed at the end of this story.) Pass out inexpensive grass skirts or encourage guests, men and women, to wear sarongs. The aloha shirt is always appropriate. Carved totem mugs and leis (get silk, not plastic - they scratch) are festive touches. Wrap twinkle lights up the trunks of palm trees. Scatter coconuts all around.

- Music. Don Ho, rest his soul, and his Tiny Bubbles only go so far. Music to tiki by is described as tropical jazz on Tikiroom.com, one of many Web sites dedicated to the craze. "Exotic, atmospheric and occasionally savage," the site says. The tikiphiles there recommend Skinny Dip with Don Tiki; Leis of Jazz: The Jazz Sounds of Arthur Lyman; and Mondo Exotica's Ultra Lounge 1. Don't forget the sound track from South Pacific.

- Lingo. Words to throw around liberally: volcano, forbidden, enchanted, paradise, tonga, outrigger, kon-tiki, Bali Hai, big kahuna and wahine. Give your party palace a name, borrowing from some of the great tiki rooms: Forbidden Lounge, the Tonga Room, the Islander, Kona Club and, of course, Trader Vic's.

- All things tiki. Plug "tiki" into your favorite computer search engine and spend the next three hours scrolling. Our favorites for recipes and inspiration are www.critiki.com, www.tikiroom.com and www. konakai.com, which will lead you to sources for tiki mugs and other supplies.

One thing you won't have to buy: the weather. You can bet on sultry, tropical breezes with a threat of thunderstorms.

Janet K. Keeler can be reached at (727) 893-8586 or jkeeler@sptimes.com. Her recipe blog, Stir Crazy, is at blogs.tampabay.com/food.

 

DRINKS
Singapore Sling
1 ounce gin
1/2 ounce cherry brandy
4 ounces pineapple juice
1/2 ounce lime juice
1/4 ounce Cointreau
1/4 ounce Benedictine
1/3 ounce grenadine
1 dash Angostura bitters
- Combine all ingredients in a shaker, fill with ice and shake until the shaker is well frosted. Strain into a tall glass and garnish with a slice of pineapple and cherry.
Source: adapted by www.webtender.com from Raffles Hotel in Singapore, where the drink was invented

Frozen Blue Hawaiian
2 ounces white rum
1/2 ounce blue curacao
1/2 ounce lime juice
1/3 cup ice
- Put all ingredients into a blender. Blend at medium speed for about 20 seconds. Pour into an old-fashioned glass.
Source: adapted from www.webtender.com

CONDIMENT
Spicy Mango-Apricot Sauce
1 cup apricot puree
1/2 cup mango puree
1/4 inch fresh ginger, peeled and chopped
1 clove garlic, peeled
1/2 Vidalia onion, chopped
1/4 cup fresh pineapple chunks
1 jalapeno chili, seeded and chopped
Juice of 1 lime
Salt
- Combine the first eight ingredients (apricots puree through lime juice) in a food processor and process until smooth. Season with salt to taste.
- Serve with grilled shrimp.
Makes 2 cups.
Source: The Great Tiki Drink Book by Jennifer Trainer Thompson (Ten Speed Press, 2002).

ENTREES
Kona Coffee-Black Pepper Glazed Drumettes
For marinade:
2 cups brewed Kona coffee or other dark, rich coffee
2 tablespoons light molasses
1 clove garlic, minced
1/4 inch fresh ginger, peeled and chopped
1 serrano chili, seeded and finely chopped
1/2 cup dark rum
2 tablespoons honey

24 chicken drumettes
Salt
Freshly ground black pepper
- Combine the coffee, molasses, garlic, ginger, chili and rum in a small saute pan over medium heat. Reduce the mixture to a syrup, until it coats the back of a spoon, about 6 to 8 minutes. Remove the syrup promptly from the heat and stir in the honey. Set aside.
- Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Rinse and dry the drumettes, set them on the prepared baking sheet, and sprinkle with salt and pepper. Roast until the skin is crispy, about 12 to 15 minutes. Remove from the oven and, while still hot, toss the drumettes in the glaze mixture to coat lightly. Add a generous amount of freshly ground pepper and a little salt to taste.
Source: The Great Tiki Drink Book by Jennifer Trainer Thompson (Ten Speed Press, 2002).

Hoisin Barbecue Beef
For marinade:
4 tablespoons hoisin sauce
2 tablespoons ketchup
1/2 inch fresh ginger, peeled and minced
2 cloves garlic, minced
2 tablespoons freshly squeezed lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon ground coriander

12 ounces sirloin, sliced against the grain into 24 strips
24 leaves butter lettuce (optional)
24 lime wedges for garnish (optional)
- Mix the marinade ingredients together. Set aside 1/4 of marinade to use as a glaze. Marinate the sirloin in the remaining marinade for 30 minutes to 2 hours.
- Meanwhile, prepare the grill. Remove the meat from marinade and discard marinade. Thread the meat on skewers and grill over very high heat for 4 to 5 minutes on each side. (If you cook the steak without cutting, it will take 5 to 6 minutes for each side.)
- Remove skewers from the grill and brush with the reserved glaze. If you're waiting for other dishes to finish, you can keep the skewers warm in a 250-degree oven. Serve on a platter or roll each slice in a lettuce leaf and garnish with lime wedges.
Source: The Great Tiki Drink Book by Jennifer Trainer Thompson (Ten Speed Press, 2002)

 

[Last modified July 17, 2007, 14:43:48]