Kathy Casey Throws a Summer Tropical Dinner Party, Part 1
“Tropical” is such a fun theme for a summertime deck or patio party. Bright colors, flowers, tikis, lanterns, tall iced drinks are festive all on their own, but add a delicious warm-weather menu and you'll be hula-ing on the terrace in no time.
I called up our friends Joani and Pat, who enjoy cooking and eating but are not super gourmets, and then gave our neighbors Dave and Lynn a shout to come on over and be recipe testers and tasters. Dave is a super foodie and is always trying new recipes and having dinner parties. We had a great time sampling these dishes with such a perfect combination of folks for tasting and recipe reviewing.
As regular readers know, my whole entertaining philosophy is, “do as much as you can in advance,” and this is a wonderful example of a menu that lets you do just that. For libations, we started with a delightful drink, Lilikoi Rum Punch--a blend of passion fruit nectar, fresh lime juice, pineapple juice, and spiced rum served over ice. We stirred up a tasty non-alcoholic version as well, omitting the rum and mixing in a splash of soda water.
To nibble with our beverages, I made a tropical salsa bursting with color and flavor and served it with white corn tortilla chips for dipping. This salsa is sweet with a little spice but not as much as is in our other appetizer, Tropical Chile Lime Shrimp, where the chile stars. That one is served chilled and further “cooled” by a bit of fresh mint.
As we sipped and nibbled, I asked Dave to move to the grill to finish off the ribs, which I had marinated for a day, slow-roasted till tender, and then chilled. A glaze is made by reducing the flavorful mango marinade; then the precooked ribs are reheated on the grill while being basted with the glaze till golden and sticky!
We served the ribs up with Coconut Scallion Rice and a tender lettuce salad set off with toasted macadamia nuts, fresh papaya, and lychee vinaigrette. Yum!
Grilled Banana Sundaes are a super ending to the meal. With this dessert I’ve also got a solution to use up all those wooden chopsticks you have hanging around from to-go orders! Bananas are skewered, grilled and then served atop scoops of your favorite tropical-flavor ice creams. Guests can customize their sundaes with sauces, fruit, and garnishes. Who knew a simple grilled banana could be so scrumptious?!
After our feast was over, tasters and cooks were asked for comments and suggestions. All dishes passed the flavor-test with no revisions needed. Most commonly brought up in our discussion was how everything was prepped ahead of time and then just assembled. The cocktail was premixed; shrimp precooked; salsa ingredients premeasured, chopped and then mixed right before serving. Salad dressing and greens were prepared ahead and then just tossed to combine. Rice was made the day before and reheated; ribs just heated and glazed on the Q. Dessert couldn’t be easier or more delicious. Most elements were purchased, and grilled bananas made this course the pièce de résistance. All in all, everyone was excited to re-create the spread this summer at their houses. Thanks, taste-testers!
A phrase I learned on a tour bus in Hawaii when I was eight years old has stuck in my head: wiki wiki. It means quick quick. With all this meal readied in advance, that’s what it will be when you serve your guests. So put on your tackiest and brightest aloha-wear, grab some friends and neighbors, put on some Don Ho and have a party of your own this summer!
Today on Al Dente, you'll find the recipes for Lilikoi Rum Punch, Tropical Chile Lime Shrimp, Pineapple Avocado Salsa, and Tender Lettuce & Watercress Salad. Stop by tomorrow for the rest of this luau menu for eight people: Coconut Scallion Rice, Grilled Baby Back Ribs with Mango Ginger Glaze, Grilled Banana Sundaes. Mahalo!
Introduction and all recipes copyright ©2009 by Kathy Casey Food Studios®
Lilikoi Rum Punch
Makes 10 to 12 servings
Lilikoi is the yellow passion fruit, slightly larger and tarter than the purple variety.
Ingredients:
3 cups Looza passion fruit nectar
1 cup fresh lime juice
2 cups pineapple juice
1 bottle spiced rum
Soda water as needed
Garnish: lime wedges, edible flowers, or drink parasols
Directions:
1. In a large pitcher, combine all ingredients. Refrigerate until ready to serve.
2. To serve: Fill rocks or tall glasses with ice and pour in rum punch. I like to add a little splash of soda water to lighten the drink a bit. Garnish and serve.
Photo courtesy of Monin Groumet Flavorings
Tropical Chile Lime Shrimp
Makes about 8 servings
Ingredients:
1 tablespoon canola oil
2 tablespoons finely minced fresh ginger
1 or 2 fresh jalapeño chiles, preferably red, thinly sliced
1 1/2 teaspoons kosher salt
1 cup Looza passion fruit nectar
1/4 cup fresh lime juice
2 pounds large (16 to 20 per pound) shrimp, unpeeled
1 tablespoon minced fresh mint
Garnish: fresh mint sprigs
Directions:
1. In a large saucepan or sauté pan that has a lid, heat the oil over high heat until hot. Add the ginger and chiles and cook for about 30 seconds while stirring with a spoon. Immediately add salt, nectar and half of the lime juice, and bring to a boil.
2. Immediately add shrimp and stir to get some of the juice up on them. Cover and cook for about 1-1/2 minutes. Uncover and stir again, being sure to get shrimp up from the bottom. Cover and cook for about 1 1/2 minutes more, or until shrimp are pink and just cooked through.
3. Immediately remove pan from heat and, with a slotted spoon, remove shrimp to a platter or plate. Put in the refrigerator to cool quickly. Put cooking liquid and goodies in a bowl and set aside to cool.
4. When shrimp are cool enough to handle (about 20 minutes), peel the shrimp, including the tail. Discard the shells but keep any clinging pepper pieces to put back in the cooking liquid. Cut a small slit down the back of the shelled shrimp. If there is a sand vein, rinse out with cold water. When shrimp are shelled and cleaned, put them back into the cooled cooking liquid to marinate.
5. Right before serving, stir in the remaining lime juice and mint. Serve on a deep platter or in a shallow bowl. Garnish with mint sprigs.
Pineapple Avocado Salsa Makes about 8 servings
Ingredients:
1/4 cup fresh lime juice
1 tablespoon honey
1 teaspoon kosher salt
Pinch red chile flakes (depending upon spiciness desired)
1/4 cup minced red onion
3 cups finely chopped, ripe fresh pineapple
1/2 cup finely diced red bell pepper (about 1 small pepper)
2 large ripe but firm avocados
1/2 cup coarsely chopped fresh cilantro
For dipping: crostini, corn tortilla chips, taro root chips, or other fun dipables
Directions:
1. Have all ingredients except avocados cut up and measured before assembling.
2. In a large bowl, combine the lime juice, honey, salt and chile flakes till well mixed. Add the onion, pineapple and bell pepper.
3. Quarter and peel avocados, then cut into small dice and add to the salsa along with the cilantro. Lightly and gently fold all ingredients together till well combined. Refrigerate for up to 30 minutes before serving or serve immediately.
4. Serve in a bowl with a spoon on a platter surrounded by chips and/or other dipables.
Tender Lettuce & Watercress Salad with Toasted Macadamia Nuts, Papaya, and Lychee Vinaigrette
Makes about 8 servings
Ingredients:
2 large heads Bibb or other butter lettuce
1 bunch watercress
1 (20-ounce) can lychees in syrup*
1/2 cup canola oil
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
Pinch cayenne pepper
1/2 teaspoon kosher salt
2 large ripe papayas, peeled, seeded and cut in cubes
1 cup macadamia nuts, lightly toasted and coarsely chopped
Directions:
1. To prepare the greens: Cut off the root ends of the lettuce and remove any bruised outside leaves. Rinse lettuce and spin dry. Tear larger leaves into pieces. Cut about 2 inches off the ends of the watercress, rinse and spin dry. Wrap prepared lettuce and watercress in paper towels, place in a large zip-style plastic bag and refrigerate. You can do this up to 2 days ahead.
2. To make the vinaigrette: Drain the lychees and reserve the syrup. Cut or tear the lychees into quarters and set aside. In a small bowl, whisk together the oil, vinegar, lime juice, cayenne and salt. Stir in 2 tablespoons of the reserved lychee syrup and the lychees. Cover and refrigerate for up to 2 days before serving. (Extra lychee juice is great mixed with soda water for a refreshing non-alcoholic drink.)
3. To serve the salad: Whisk the dressing to remix well. Place the greens in a very large bowl. Drizzle the dressing over the greens and gently toss, coating leaves well.
4. Lay out half the greens on a large platter, being sure to get some of the lychees evenly distributed. Then scatter with half of the papaya and nuts. Lay out remaining greens, distributing lychees, and scatter with remaining papaya and nuts.
* Available at Amazon.com and from well-stocked supermarkets and Asian grocers.
Introduction and all recipes copyright ©2009 by Kathy Casey Food Studios®
For more Dishing with Kathy Casey and recipes visit www.kathycasey.com/blog
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