Tag Archives: rangoon

Enchanted Tiki Room Cocktail Party Menu

Although this menu came together as a part of FoodBuzz’s 24×24 for November, it has long been in the works. For as long as I’ve known, I’ve always wanted to throw a tiki party full of old school flair – think the Enchanted Tiki Room at Disneyland or a trip to fabulous culinary relic Trader Vic’s. Or a favorite from back in the day, the local tiki restaurant in my hometown of Alexandria, Virginia – Honolulu Restaurant. One step into the door transported you to an island oasis where the hula girls were always shaking their hips and the flaming volcano drinks left you forgetting that it wasn’t Hawaii waiting for you right outside the heavy wooden doors. It was a magical place, and the memory even more so (it closed almost a decade ago).

As the weather brings gusty cold fronts and the fireplaces flicker on one by one, I couldn’t help but think that it was high time to get a little silly, a little sassy, and throw a kitschy tiki party. Rather than listen to the endless strains of “Baby It’s Cold Outside,” I wanted to belt some Mele Kalikimaka reminding me that just because Christmas is right around the corner, it didn’t mean that I couldn’t pretend that there were palm trees swaying outside. Well, actually, there are since I live in Arizona, but I digress. Continue reading Enchanted Tiki Room Cocktail Party Menu

Crab Rangoon with Sweet Chili Sauce

I’ve always thought of this vintage throwback as a weird amalgamation – crabmeat, cheese, water chestnuts and ginger all wrapped in a wonton and fried.  Crazytalk!  But altogether, it’s a delight – one that I first tried at the now closed tiki restaurant, Honolulu, that was right off the highway in Alexandria, Virginia.

Now, I find it hard to track down a good version from Chinese takeout places, and instead, make my own.  If you love crab rangoon, but hate how many places use artificial crab meat, or worse, only cream cheese, then this is the recipe for you. Tender crab is perked up by sesame oil, ground ginger and the crunch of water chestnuts, with just enough cream cheese to bind it all together. Continue reading Crab Rangoon with Sweet Chili Sauce