Trader Vic's recipes: Eat up and drink 'em down
10:50 AM CST on Thursday, February 14, 2008
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Shake all the liquid ingredients with crushed ice in a cocktail shaker. Pour into a 14-ounce glass without straining. Garnish with the reserved squeezed lime half, mint sprig and fruit stick. Makes 1 large serving
SOURCE: Trader Vic's Dallas
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Combine all liquids (except orange flower water) and crushed ice in a blender and pulse for a few seconds, just until uniformly combined. Pour into a 14-ounce glass and add ice cubes to fill. Garnish with the gardenia and a dash of orange flower water sprinkled on top of the flower to enhance its aroma. Makes 1 serving.
SOURCE: Trader Vic's Dallas
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Put the ice in a mixing glass. Add the rum, lemon juice, lime juice, grenadine, and simple syrup; stir to combine. Pour into a 12-ounce highball glass and top with sparkling water. Float the 151-proof rum on top. Garnish with the mint sprig and squeezed lime half. Makes 1 drink.
SOURCE: Trader Vic's Dallas
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Muddle pineapple and mint in glass. Add remaining ingredients with ice. Shake vigorously. Fill a 12-ounce glass with ice. Loosely strain into glass, allowing a little of the muddled mixture to enter the drink. Makes 1 serving.
SOURCE: Trader Vic's Dallas
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In a large bowl or sealable plastic bag, combine sugar and salt and stir or shake to mix. Cut the racks in half or into thirds so that they fit into the bowl or bag. Add the ribs and toss or shake to distribute the sugar mixture evenly over the surface. Refrigerate for 2 to 4 hours. The sugar mixture will dissolve, and the pork will turn bright pink and release some of its juices.
Preheat the oven to 300 F. Remove the ribs from the sugar mixture and pat dry with paper towels. Arrange on an aluminum foil-lined baking sheet and brush both sides with about 1 cup of the barbecue glaze. Cover loosely with plastic wrap and let stand at room temperature for 20 minutes.
Bake the ribs, basting with the pan juices every 30 minutes, until the ribs are tender, 1 ½ to 2 hours. If the pan gets too dry and the juices begin to burn, add up to 1 cup of water and scrape and stir to dilute the caramelized sauce. Remove from the oven and let sit, covered with aluminum foil, until ready to grill. (May be prepared to this point up to 24 hours in advance, cooled and refrigerated; allow to come to room temperature before finishing on the barbecue grill).
Preheat a charcoal or gas grill to medium-hot. Grill the ribs, turning and brushing with the reserved barbecue glaze, until dark golden brown, about 25 minutes. Check the meat often, as the sugar in the sauce can burn quickly. Transfer the ribs to a cutting board and let rest for 10 minutes (or if making ahead of time, keep warm on a baking sheet in a 250 F oven for up to 1 hour). To serve, sprinkle the ribs with sesame seeds, cut the racks into individual ribs, and arrange on a platter. Serve hot, warm, or at room temperature. Makes 8 servings.
Barbecue glaze: Combine 1/2 cup hoisin sauce, 1/4 cup soy sauce, 1/4 cup Thai-style sweet chile sauce, 2 cloves minced garlic, 2 tablespoons minced fresh ginger, 2 tablespoons sugar, 1 teaspoon toasted sesame oil and 1/2 teaspoon freshly ground black pepper. Whisk until smooth. Cover and refrigerate until ready to use.
PER SERVING: Calories 495 (64% fat) Fat 35 g (12 g sat) Cholesterol 114 mg Sodium 1,533 mg Trace fiber Carbohydrates 20 g Protein 24 g
SOURCE: Trader Vic's Tiki Party!
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Trim any dark flesh and fat from the tuna and discard. Dice the tuna into ¼-inch cubes. In a large bowl, combine all ingredients, tossing gently. Season to taste with salt and pepper. Serve with tortilla or taro root chips, or arrange in Asian soup spoons on a tray. Makes 6 servings.
PER SERVING: Calories 94 (15% fat) Fat 1 g (Trace sat) Trace fiber Cholesterol 34 mg Sodium 467 mg Carbohydrates 1 g Protein 18 g
SOURCE: Trader Vic's Dallas