What dish have you made from Taboo Table - Tiki Drinks and Food

T telescopes Tiki Socialite Palm Springs Joined: May 06, 2007 Posts: 619	T telescopes Posted posted on Fri, Mar 25, 2011 9:15 PM Recently, I have been hosting Poly Pop cocktail parties. Given that my backyard is a subtropical paradise, little has to be done in way of creating the correct atmosphere. However, with all of these drinks, something had to be done in terms of providing my guests enough food to sop up the excess rum. And so, I turned to Taboo Table and Trader Vics Tiki Party book. I am curious to learn what dishes others may have made from Taboo Table and what your opinions of them are. Also, any hints you may have about making them would be welcome. I have made the Rumaki - both with chicken livers and scallops- both were hits and fairly easy to make, although the smoke detectors went off both times. I have also made the Bongo Bongo soup several times. I have to say, this soup was always a favorite and went fast. I served it in cups with whipping cream. The Aloha Spread seems to be lacking something, but I must say, it always disappears. What type of crackers do you recommend? Tonight, we had a meal of Teriyaki Steak - we used Filet Mignon; Fried Rice A LA Kona, and Sweet Potatoes Au Rhum. This last dish flew off the plates. The orange halves really impacted the flavors the dish and made them fly. All three dishes were a hit. I have also served Hawaiian BBQ Pork, Crab Rangoon, Samoan Chicken Satay and a few other dishes not found in Taboo Table. The one dish I really want to make is Chicken of the Gods. Do I really need water chestnut flour?

Recently, I have been hosting Poly Pop cocktail parties. Given that my backyard is a subtropical paradise, little has to be done in way of creating the correct atmosphere. However, with all of these drinks, something had to be done in terms of providing my guests enough food to sop up the excess rum. And so, I turned to Taboo Table and Trader Vics Tiki Party book.

I am curious to learn what dishes others may have made from Taboo Table and what your opinions of them are. Also, any hints you may have about making them would be welcome.

I have made the Rumaki - both with chicken livers and scallops- both were hits and fairly easy to make, although the smoke detectors went off both times.

I have also made the Bongo Bongo soup several times. I have to say, this soup was always a favorite and went fast. I served it in cups with whipping cream.

The Aloha Spread seems to be lacking something, but I must say, it always disappears. What type of crackers do you recommend?

Tonight, we had a meal of Teriyaki Steak - we used Filet Mignon; Fried Rice A LA Kona, and Sweet Potatoes Au Rhum. This last dish flew off the plates. The orange halves really impacted the flavors the dish and made them fly. All three dishes were a hit.

I have also served Hawaiian BBQ Pork, Crab Rangoon, Samoan Chicken Satay and a few other dishes not found in Taboo Table.

The one dish I really want to make is Chicken of the Gods. Do I really need water chestnut flour?

Post #581821 by telescopes on Fri, Mar 25, 2011 9:15 PM