Post #393384 by woofmutt on Fri, Jul 11, 2008 9:23 PM

Some time ago in the thread What food do you serve at your tiki bar? I posted this:

Edamame...Green soybeans in the pod. You can buy the frizzed bags of them at Asian grocers and usually in the health food section of big grocery stores. Dump a bag into boiling water, boil 'til the beans is hot (not cooked), give 'em a quick rinse in cold water (just to cool 'em down a bit so they don't bite fingers), dump into some swell monkeypod bowl you bought but never used for anything and sprinkle big salts over the top. Have another bowl for the shells. They're easy as heck to make...Even with a buzz on...And everyone I've served these to have loved 'em.

In that same thread the following recipes were posted by Caber-Net:

*No Ka Oi Maui Onion Souffle (Dip)

Recipe By : KTA

2 large Maui onions -- chopped
2 cups shredded cheese
1 3/4 cups mayonnaise
1/4 teaspoon Tiger Sauce
1/4 teaspoon Worcestershire sauce
8 ounces waterchestnuts, canned -chopped

Combine all ingredients in an ovenproof dish. Bake at 375-degrees for 25-30
minutes. Serve with crackers.

A crowd favorite -- any sweet onion will do -- and any tobasco instead of tiger sauce is fine*

*Sweet Potato Cakes

Recipe By : KTA
1 large sweet potato -- grated
11/2ounces Maui Onions -- grated
2 tablespoons green onion -- chopped
1 egg
1/2 ounce flour
3/4 teaspoon salt
dash white pepper
1 teaspoon Chinese parsley chopped
1/2 teaspoon lemon juice
1 cup macadamia nut oil or canola oil

Combine all ingredients except oil. Form pancake-sized patties. In a large
skillet, pan-fry pancakes in oil over medium heat until lightly browned and
heated thoroughly. Serve with sour cream, if desired. These were pretty tasty too*

In the Food: Puu-Puu Platter thread Tikifish posted this recipe found in a vegetarian cookbook:

*Mushroom Rumaki

24 canned water chestnut slices
1/2 cup port wine
1 tbsp olive oil
12 small mushroom caps. halved
1 tbsp tamari or other soy sauce
5 slices vegetarian bacon, cut into 2-inch lengths

1. Place the water chestnuts in a shallow bowl and add the port. Marinate for 30 minutes at room temp.

2. Heat the oil in a small skillet over medium heat. Add the msuhrooms and soy sauce and cook until mushrooms are slightly softened, about 1 minute. Remove from the heat.

3. Position a rack about 6 inches from the heat source and preheat the broiler. Wrap a slice of water chestnut and a mushroom half in a piece of bacon and secure with a toothpick. Repeat with remaining ingredients and place on a baking sheet. Place under the broiler and broil until bacon is crisp. serve hot!

Serves 6 to 8...*