Of all the Tiki Week dishes, shrimp toast was probably my favorite growing up, and not because I loved shrimp. In normal Tiki style, the main ingredient in this dish is not really the point. The shrimp, flavored with scallions, garlic, sesame, and soy, ends up more as a vehicle for ensuring that all the aromatics are stuck nicely to the "toast." And I put that in quotes, because it's not often that the word "toast" refers to "deep fried bread."
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Note: Crab Rangoons can be frozen after step 2. Space them out on a rimmed baking sheet and place in the freezer until completely frozen, then transfer to a zipper-lock bag. They'll keep for up to three months. The 2...
A couple weeks ago, I asked the folks over on my Facebook Page what their favorite Chinese restaurant appetizer is. I was expecting dumplings, spring rolls, perhaps hot and sour soup. What I got instead was a deluge of crab rangoon, with more than twice as many votes as any other dish.
Putting authenticity aside, the things can still be quite delicious, the key word being can. At their best, they're sweet and savory with a faint aroma of pineapple and tender, meaty, charred beef. More often though, they're dry and salty with a distinct flavor that whispers "reheated".
Note: Leftover sauce can be stored in the refrigerator in a sealed container indefinitely. For an even more tiki experience, serve the skewers on top of grilled pineapple slices with maraschino cherries....
It wouldn't be a proper Tiki Week without drinks. Here are the recipes for nine of our favorites, including the Scorpion, the Mai Tai, the Test Pilot, and more.
Falernum, orgeat, and passion fruit syrup contribute the tropical flavors that make this tart rumless cocktail fit in with other tiki offerings. It's truly delicious.
This Don the Beachcomber classic was created around 1941. As Paul Clarke notes on his blog, Cocktail Chronicles, the key is the combination of Angostura bitters and Pernod.
This individually-sized Scorpion was adapted by Jeff Berry and Annene Kaye for Beachbum Berry's Grog Log based on an original drink by Trader Vic from the 1950s.
In Vintage Spirits and Forgotten Cocktails, Ted Haigh shares this variation on Trader Vic's original Navy Grog.
Chinese-style barbecue spare ribs are one of the few dishes on the pupu platter that actually have a legitimate lineage to traditional Chinese cuisine. They are a form of char siu, Cantonese-style roasted meats. You know, the ones that hand out in the windows in Chinatown?
Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the...
It's not clear where crispy, crunchy, and nutty, coconut shrimp entered the snack-food lexicon—they might be caribbean, possibly Polynesian, or most likely, a purely American tiki-bar invention—but they're popular enough that you'll find'em everywhere from Thai restaurants to Irish pubs.
Note: Shrimp can be stored in the freezer after frying. Let them cool to room temperature, transfer to a large plate, then place in the freezer until frozen. Transfer to a zipper-lock bag and store for up to three months....