Post #357085 by ChefFrank on Fri, Jan 25, 2008 6:55 AM

Hello Everyone!

I just joined the forum, and before I do anything else, I want to take a moment to introduce myself.

I'm a chef and food writer, based in Western Connecticut, who has recently become interested in Tiki culture. Some of my articles have gently touched on the subject, but I am planning a full article on it sometime in the future. Taking a "full immersion" approach to things, my sous and I are planning a couple of tiki-themed parties this summer. Towards that end, we've been scouring eBay for geegaws, ordering music from Amazon, and are planning menus for our events. Any suggestions for a basic subset of tikiware for outside would be appreciated.

Now, the mustard and grape jelly dip for mini-weenies brought back memories of something my mother used to make. She called them "Drunken Dogs", and after 40+ years, they're still my father's favorite. Allow me to share:

Drunken Dogs

1 lb cocktails
1 cup tomato catsup
1 cup dark brown sugar
3 tbsp minced onion
1/2 cup dark rum

Combine all ingredients in a heavy saucepan. Simmer until the mixture becomes thick. Transfer to a chafing dish or fondue pot and serve warm.

The original recipe used bourbon, but since the time I tried to make them and only had a bottle of Meyer's around, I've never used anything else.

Mom was also a firm believer in "Ant on a Log" as an hors d'oeuvre, as well as being the first housewives in the neighborhood to latch onto, and promote, the convenience of cheese in a can.

At the mention of James Liekes, I cringed, as Mom was also a collector (and unfortunately, a user) of many of the cookbooks he spoofs.

Well, I think this is going to be a fun place to hang out. Any Tiki food ideas would be greatly appreciated.

Regards,

Chef Frank