Luau Recipe "Mai Tai" Salsa

LUAU PARTY SUPPLIES AND DECOR

Luaus are the #1 summer party theme and there are a ton of awesome luau party supplies available from cool retro floral designs on paper goods to classic tiki mugs and decor. So why is it that luau food is somewhat limited to Kaluha Pork, Mahi Mahi, and Coconut Pudding? In an effort to offer recipes as colorful as the landscape of the Hawaiian Islands, I've come up with a Mai Tai Salsa which is a tasty luau appetizer when served with taro or tortilla chips.

• 1 1/2 cup seeded, diced Roma tomatoes
• 3/4 cup diced papaya
• 1/2 cup diced red onion
• 1/3 cup finely chopped cilantro leaves
• 1 tablespoon orange zest
• 1 tablespoon fresh lime juice
• 1 tablespoon pineapple juice
• 1 teaspoon Jamaican rum
• 1 tablespoon Amaretto or crème de almond
• 1/2 teaspoon salt

Add all ingredients into a bowl and stir to combine. Cover salsa and refrigerate until ready to serve. Let salsa stand for 1 hour at room temperature before serving so flavors blend. Serve along with taro chips or tortilla chips in a bowl.

Makes about 2 cups; about 10 to 12 servings

Memorial Day Food - Papaya, Jicama, and Red Onion Slaw in Blueberry Vinaigrette

• Bing! Bam! Boom! Coleslaw that will knock your socks off, and shoot bursts of color is a must on a patriotic party table whether you're celerbating Memorial Day, the Fourth of July, or another red, white, and blue holiday.

This recipe has the usual suspects in a cole slaw ingredient list, such as a few varieties of cabbage, but it takes a unique turn with the addition or jimcama, papaya, and blueberries. Jicama is a vegetable that looks like a large brown potato with an inner texture similar to an apple or water chestnut. Shreds of jicama along with the fruit give the summer slaw recipe a great crunch and fresh taste.

• 1 cup fresh blueberries, rinsed
• 1/4 cup white grape juice
• 2 tablespoons white wine vinegar
• 1 cup canola oil
• 1/4 teaspoon salt
• 1/2 teaspoon sugar
• 2 large heads red cabbage, finely shredded
• 1 medium jicama, peeled, coarsely grated
• 2 papayas, peeled, seeded, cut into small cubes (about 5 cups)
• 1 medium red onion, cut into thin slivers

Place blueberries in a large bowl, and, crush with the back of a spoon. Add white grape juice, vinegar, oil, salt, and, sugar, and, whisk together until combined. Cover with plastic wrap and let stand at room temperature over night.

Combine cabbage, jicama, papaya, and, onion in a large bowl. Pour Blueberry Vinaigrette over ingredients and toss to combine. It may be necessary to divide mixture between 2 bowls.
Serve cool or at room temperature. Store covered in plastic wrap in the refrigerator for up to 2 days.

Makes 20 servings