Kathy Casey Throws a Summer Tropical Dinner Party, Part 2

In yesterday's post about my recent luau-themed dinner party, I featured four tropical recipes: a luscious Lilikoi Rum Punch, Tropical Chile Lime Shrimp bursting with flavor, a succulent Pineapple Avocado Salsa, and finally, a Tender Lettuce and Watercress Salad with Toasted Macadamia Nuts, Papaya, and Lychee Vinaigrette. I know you're hungering for the rest of the menu! Today, we round out the tropical evening with Coconut Scallion Rice, Grilled Baby Back Ribs with Mango Ginger Glaze, and, of course dessert, a sumptuous grilled banana sundae. All these recipes give you the opportunity to prep in advance--so you'll be able to kick back with your Lilikoi Rum Punch and enjoy a little island time.

All recipes copyright ©2009 by Kathy Casey Food Studios®

Coconut Scallion Rice
Makes about 8 servings

Ingredients:
2 cups basmati rice, rinsed and drained well
1 tablespoon oil
3/4 cup thinly sliced green onions
2 cups water
1 can (13 to 14 ounces) unsweetened coconut milk*
2 teaspoons kosher salt
Small pinch cayenne pepper
Garnish: thinly sliced green onions

Directions:
1. Preheat oven to 375 degrees F. Put the very well-drained rice in a 2-quart baking dish, and set aside.

2. Heat the oil in a nonstick or heavy saucepan over medium heat. Sauté the green onion lightly, about 1 minute. Add the water and coconut milk and bring to just barely a simmer; do not boil.

3. Stir the hot mixture into the rice; stir in the salt and cayenne. Seal tightly with foil and bake in preheated oven for about 20 to 25 minutes, or until rice is tender and all liquid is absorbed. Remove from oven and fluff with a fork. Serve immediately or serve at room temperature.

4. If making the morning or day before serving, refrigerate and then reheat in a microwave in a microwavable bowl covered with plastic wrap.

5. Garnish with green onions.

* Available at Amazon.com and from well-stocked supermarkets and Asian grocers.

Grilled Baby Back Ribs with Mango Ginger Glaze
Makes about 8 servings

Prep the ribs at least one day in advance or up to three days ahead. Be sure to read through the recipe before starting.

Ingredients:
3 cups mango juice or nectar
3 tablespoons minced fresh ginger
4 cloves garlic, minced
1 cup dry sherry
1/2 cup oyster sauce
1 tablespoon ancho chile powder*
1/4 cup soy sauce
2 tablespoons brown sugar
2 teaspoons kosher salt
4 racks pork baby back ribs (1-3/4 to 2 pounds each, about 8 pounds total)
1/2 cup spiced rum
2 teaspoons cornstarch
1 tablespoon water

Directions:
1. In a bowl, whisk together the mango juice, ginger, garlic, sherry, oyster sauce, chile powder, soy sauce, brown sugar, and salt.

2. Cut rib slabs in half and divide meat between 3 very large zip-style plastic bags. Re-whisk marinade and divide between bags. Press air out of bags and seal. Move marinade around to get all over ribs. Refrigerate ribs overnight or up to 24 hours, turning whenever you think about it.

3. Preheat oven to 350 degrees F.

4. Spray a large roasting pan or 2 rimmed baking sheets liberally with cooking spray. Remove ribs from marinade (save marinade to make glaze) and lay ribs out in a single layer in pan(s). Sprinkle meat with rum, cover pan(s) tightly with foil, and roast ribs in preheated oven for 1-1/2 hours or until very tender. When ribs are done, drain off fat, cool and refrigerate ribs, covered, overnight or for up to 3 days.

5. Meanwhile, transfer marinade to a medium saucepan, bring to a boil over high heat, then reduce heat to low and simmer marinade for about 45 minutes or until reduced to about 2 cups. In a small bowl, whisk together the cornstarch and water, then drizzle into the simmering sauce while whisking continuously. Cook for 1 minute until thickened and remove from heat. Cool and refrigerate until ready to grill ribs.

6. To grill and serve ribs: Cut each rib section in half--you should now have 16 pieces. Preheat grill to medium and place ribs, bone side down. Brush each rib portion with a little sauce. Cover grill and cook ribs for about 8 to 10 minutes, until that side gets some nice color. Turn ribs over and brush with sauce, cover and cook for 8 to 10 minutes until browned. (If using a gas grill, adjust heat so as to heat and brown ribs but not burn them; if using a charcoal grill, move ribs around as needed.) Turn ribs over one more time and brush again with sauce, cooking for another 8 to 10 minutes until ribs are hot through and nicely browned and glaze is cooked on and sticky. Serve immediately.

* Available at Amazon.com and from well-stocked supermarkets and Mexican grocers.

Grilled Banana Sundaes
Makes 8 servings

Ingredients:
8 bamboo chopsticks or 10-inch bamboo skewers
4 large ripe but firm bananas
Vegetable oil, as needed
2 pints tropical-flavor ice cream (I served both Häagen-Dazs pineapple coconut and mango ice creams)
1/2 cup high-quality chocolate and/or caramel sauces
Sweetened whipped cream (optional)
Sundae goodies and garnishes: chopped fresh pineapple, sliced kumquats if in season, Trader Joe's Dark Roasted Pistachio Toffee, edible flowers or toasted coconut

Directions:
1. Soak chopsticks or skewers in water for 10 to 15 minutes. Peel bananas and cut each crosswise into 2 pieces. Carefully thread each piece lengthwise onto a skewer. Lightly brush bananas with vegetable oil on each side.

2. On a preheated, medium-high to high grill, cook bananas for about 12 minutes total, turning with a spatula every 4 minutes or so, to get caramelized grill marks on them. Bananas should be nice and soft when cooked.

3. Serve atop scoops of ice cream in large bowls. Let guests finish topping their sundaes with sauces, whipped cream, fruit, toffee and garnishes.

All recipes copyright ©2009 by Kathy Casey Food Studios®

Don't miss yesterday's featured recipes for this dinner party.

For more Dishing with Kathy Casey and recipes visit www.kathycasey.com/blog