 Throw a South Pacific-Themed BBQ with Tips from Cali Bamboo!
Now that your yard is ready and in eco-friendly style, it’s time to fire up the grill, slip on a lei, and throw a party that will welcome summer the Polynesian way! Here are a few tips and recipes to transport you and your guests to the paradise of the tropics.
 Décor:
Horizontal Bamboo Tea Candle Holder
Adorn your tables with these glowing bamboo centerpieces. Six tea lights can be nestled in the center of this piece of timber bamboo to make a spare, rustic candleholder.
Using a fine-bladed saw, cut bamboo lengthwise to remove about a third of the bamboo's width; discard the smaller section. Sand the interior and exposed edges of the remaining piece. To prevent container from rolling, use a file to create a flat surface on the bottom of the exterior. (Optional: Apply a coat of paste wax to the exterior, and paint the interior with a muted gold metallic paint to reflect light.) Fill centerpiece almost to top with rock salt, and work the tea lights into the crystals.
Signature Drink:
Polynesian Spiked Punch
This zesty, tropical beverage is the perfect complement to your meal and will keep the fun flowing all evening. A delightful punch that's sure to get the party started right!
48.0 oz. Pineapple Juice
0.5 oz. Grenadine
12.0 oz. Light Rum
8 oz. Lemon Juice
12.0 oz. Dark Rum
4 oz. Peppermint Schnapps
8 oz. Club Soda
8 oz. Sloe Gin
6 oz. Coconut Cream
Pour all ingredients except club soda into a punch bowl with a block of ice. Stir and garnish with slices of pineapple and orange. Refrigerate for an hour. Before serving, add club soda and stir gently. Use unsweetened pineapple juice.
Good Eats:
No one does hospitality and flavor like the Polynesians, so channel some of that island spirit and prepare a ‘ma’a Tahiti’ (Tahitian feast) with these savory recipes.
Spinach and Bamboo Shoot Salad
A healthy and tasty bamboo-themed appetizer!
1 lb. fresh spinach
1/2 cup peanut, vegetable, or corn oil
1/4 cup finely shredded bamboo shoots
1 1/2 teaspoons salt
2 teaspoons sugar |
Wash the spinach leaves thoroughly under cold running water and drain well. Heat the oil in a wok or skillet, and using a medium-high flame, cook the bamboo shoots in the oil for approximately 45 seconds, stirring constantly. Add the spinach and stir until wilted. Then add the salt and sugar, and cook while stirring for about 1 1/2 to 2 more minutes. Transfer to a hot platter, but do not add the liquid from the pan. Makes about 4 servings. |
Polynesian BBQ Kabobs on Bamboo Skewers
Impress your friends and family with your grill-master skills.
1 can (8 ounces) unsweetened pineapple chunks
1 package (12 ounces) light pork breakfast sausage links or other meat of your choice
1 can (8 ounces) whole water chestnuts, drained
1 large sweet red pepper, cut into 1-inch chunks
2 tablespoons honey
2 teaspoons reduced-sodium soy sauce
1/8 teaspoon ground nutmeg
Dash pepper
|
 Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). Thread sausages, water chestnuts, pineapple and red pepper alternately onto 12 metal or soaked bamboo skewers. Grill kabobs, uncovered, over medium-hot heat for 7 minutes.
In a small bowl, combine honey, soy sauce, nutmeg, pepper and reserved pineapple juice. Turn kabobs; brush with honey mixture. Grill 5-6 minutes longer or until the sausages are browned. Serves 6 |
Coconut Fried Shrimp
These are sure to be a hit and so easy to make.
1/4 cup all-purpose flour
1 pound cleaned and deveined shrimp
1 beer
¼ cup coconut flakes |
 Place flour in a small bowl. Dredge shrimp in flour, then dip into beer and roll in coconut flakes. Deep fry for 1 ½ minutes. Serve 3 shrimp on a bed of rice topped with orange lime sauce. Makes 4 servings |
"Firi Firi" - Tahitian Coconut Doughnuts
No good meal is complete without the dessert!
4 cups of flour
2 tablespoon
ns of yeast
1/2 cup of sugar
2 cups of coconut milk
1 1/2 cup of water
4 cups of peanut oil
1 pinch of salt
|
Add the flour, water and yeast into a bowl, and stir until the dough is firm. Add the coconut milk, sugar and salt, and then mix the dough lightly and roll it into one large ball. Let it sit for 2 hours. Cut the dough into pieces and shape them into “O”s. Heat the oil in a deep fryer on medium heat. Add the dough pieces a few at a time so they don’t stick together. Cook until they’re golden brown on each side, and then drain with paper towels and sprinkle some sugar on top. (Total preparation and cooking time: 2 hours 30 minutes.) |
Music:
Ease your guests into the high-spirited and carefree vibes of the tropics with these albums featuring music from Hawaii and the South Pacific islands.
“Echo des Iles Tuamotu et de Bora Bora” by Marie Mariteragi
“Facing Future” by Hawaiian favorite Israel Kamakawiwo’ole
“Drums of Bora Bora” features artists from Australia & the Pacific Islands
 Take Home Party Favors:
These zen-inspiring Lucky Bamboo Stalks (not real bamboo but still cool) will not only serve as a reminder of the incredible night everyone had, they will also bring good fortune! |
