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Thursday, August 16, 2012

Tiki Party: Blue Hawaiians and Bengal Seafood Salad is really hot here in the Northwest today..we hit the 90's.  We only have a few of these days a year, but when we get them...we are all just way too hot.  Today's weather reminded me of a trip to Hawaii in June that I made several years ago.  It was just about this hot.  Of course, in Hawaii it seemed a lot more tolerable.  Anyways, I thought we should have a little Tiki party in tune with our hot weather.  To begin:
a nice cool drink.  Followed by a Trader Vic's Seafood salad with crab and shrimp.  This salad is great served on lettuce leaves, spread on toasted bagettes, or served as a buffet salad.

Blue Hawaii
 3/4 oz. rum
3/4 oz. vodka
1/2 oz. blue caracao
3 oz. pineapple juice
1 oz. sweet and sour
Pour into a tall glass and stir well.  Serve over ice with a pineapple slice and little umbrella on the side:)

Trader Vics's Bengal Seafood Salad
4 oz. crabmeat
1# tiny shrimp, cooked
1 stalk celery, diced
12 water chestnuts, finely chopped
2 c. chopped pineapple
1/4 c. pine nuts (optional)
2 T. currants or raisins
1 T. mango chutney
1 T. fresh squeezed lemon juice
1/2 c. mayo
1/3 c. coconut milk
1/4 c. sour cream
2 T. curry powder
2 Hard boiled eggs, peeled and sliced for garnish
black olives and cherry tomatoes as garnish

Combine all dressing ingredients mixing well.  Combine celery, water chestnuts, pineapple, nuts, raisins and lemon juice.
Mix dressing into the celery mixture.  Place lettuce leaves on platter.  Spoon celery mixture on top of lettuce then top with shrimp and crab.  Garnish with eggs, olives and cherry tomatoes.

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