Taste the Tropics

A Taste of the Tropics

The soothing blues and greens in your tablescape, along with plenty of coconut and citrus flavors, will make your guests want to vacation here for hours. tablescape Create an atmosphere of island romance poolside beginning with crisp white table- cloths that mimic sugar-white sand. Create tasteful centerpieces using glass cylinders and vases to keep a breezy feel. Fill larger hurricane vases with sand to hold 3-inch column candles, and embellish by attaching sand dollars with raffia. Add some height to the tablescape by placing orchid branches in vases. Stage each place setting upon a philodendron leaf or palm leaf. Use everyday white dishes to keep a fresh look, and mix and match patterns and shapes depend- ing on your number of guests. Bamboo- style flatware completes the table setting with the perfect tropical touch. party favor Straw fans serve as both the party favors and place markers. The handles are wrapped with satin ribbon, and the place markers are attached with a contrasting colored ribbon. Chilled Rice Salad with Mint, Peas, and Macadamia Nuts Makes 6 servings Prep: 5 minutes, Cook: 20 minutes, Stand: 10 minutes, Chill: 1 hour

• 1 3⁄4 cups water
• 1⁄2 teaspoon salt
• 1 cup uncooked basmati rice
• 1⁄3 cup coconut milk, Ty Ling®
• 2⁄3 cup frozen green peas
• 1⁄4 cup chopped fresh mint
• 1⁄3 cup roasted, salted macadamia nuts, chopped Garnish: fresh mint

1. In a medium saucepan, bring 13⁄4 cups water and 1⁄2 teaspoon salt to a boil. Stir in rice; cover, reduce heat to medium-low, and simmer for 20 minutes, or until liquid is absorbed. Remove from heat; let stand, covered, for 10 minutes. 2. Stir in coconut milk, green peas, and mint; fluff mixture with a fork to combine. Spoon into a bowl, cover and chill for at least 1 hour, or up to 3 hours. Sprinkle with nuts. Garnish with mint, if desired. Caribbean Chicken Makes 6 servings Prep: 15 minutes, Chill: 4 hours, Grill: 45 minutes

• 3 cups classic lime light margarita, Jose Cuervo®
• 1 (1.06-ounce) packet mojito- lime marinade, McCormick® Grill Mates®
• 1 1⁄2 teaspoons salt, divided
• 4 pounds bone-in, skin-on chicken pieces (2 breast halves, 4 drumsticks, 4 thighs)
• 1⁄4 cup agave nectar, Domino®
• 1 tablespoon fresh lime juice
• Grilled Pineapple with Rum
• Garnish: lime wedges

1. In a medium bowl, stir together margarita, mojito-lime marinade, and 1⁄2 teaspoon salt. 2. Trim excess fat and skin from chicken. Divide chicken pieces between two large heavy-duty zip-top plastic bags. Pour half of margarita mixture in each bag, and seal, turning to coat. Chill chicken for 4 hours, turning occasionally. 3. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium heat (300° to 350°). Remove chicken from margarita mixture, discarding margarita mixture. Sprinkle chicken with remaining 1 teaspoon salt. In a small bowl, stir together agave nectar and lime juice. 4. Grill chicken, covered with grill lid, turning occasionally, for 35 to 45 minutes, or until a meat thermometer inserted into thickest part of chicken registers 165°. Brush chicken with agave mixture during the last 2 minutes of grilling. Serve with Grilled Pineapple with Rum, and garnish with lime wedges, if desired. Grilled Pineapple with Rum Makes 6 servings Prep: 10 minutes, Stand: 10 minutes, Grill: 6 minutes

• 1⁄3 cup agave nectar, Domino®
• 2 tablespoons dark rum
• 2 teaspoons white vinegar
• 1 teaspoon jerk seasoning, McCormick®
• 12 (3⁄4-inch-thick) cored fresh pineapple slices

1. In a small saucepan, combine agave nectar, rum, vinegar, and jerk seasoning; bring to a low boil over medium heat. Simmer for 1 minute; remove from heat. Let stand for 10 minutes (mixture will thicken). 2. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium heat (300° to 350°). 3. Grill pineapple for 3 minutes on each side, or just until thoroughly heated, brushing with rum mixture during last 2 minutes of grilling time. Coconut-Lime Ice Cream Makes 6 servings Prep: 10 minutes, Chill: 2 hours, Freeze: according to manufacturer’s instructions

• 1 1⁄2 cups whole milk
• 1⁄2 cup bottled Key lime juice 1 (14-ounce) can sweetened condensed milk
• 1 (13.5-ounce) can coconut milk, Ty Ling®
• 1⁄4 teaspoon coconut extract 1⁄8 teaspoon salt
• Garnish: fresh mango slices, fresh coconut slices

1. In a bowl, whisk together whole milk, lime juice, condensed milk, coconut milk, extract, and salt. Cover and refrigerate for 2 hours, or until thoroughly chilled. 2. Pour mixture into freezer container of an electric ice cream maker, and freeze according to manufacturer’s instructions. Serve immediately (mixture will be soft-serve consistency). For a firmer texture, spoon into a chilled freezer-safe container. Cover and freeze until desired consistency. Let stand for 10 minutes before serving. Garnish with fresh mango and coconut slices.