McClatchy Newspapers

When Jennifer Trainer Thompson learned she would be hosting a group of museum curators at an outdoor party, she found herself leafing through old books for inspiration.

She stopped on a photo of a tiki party hosted by Don the Beachcomber, the legendary proprietor of Polynesian-themed restaurants.

The backyard luau was set around a long row of beach blankets laid out like a long table on the grass. The "island" was outlined by torches. The food was served from large platters and bowls set on big banana leaves. The guests sat on the perimeter of the island.

The timeless beauty of a tiki-themed party means that you don't need to stick to plastic leis, puupuu platters and sickly sweet, cloying drinks served in tiki mugs and garnished with Day-Glo plastic monkeys. Surf, jungle or safari motifs are fair game.

"I think tiki continues to reinvent itself," says Trainer Thompson, author of "The Great Tiki Drink Book" (Ten-Speed Press), which was published in 2002. "I think it's enduring because of the names, color and fun of it. You don't have to do kitsch. It can be really cool and sleek."

Pork, pineapple and shrimp are common ingredients in tiki food, but adding ginger, curry or coconut is an easy way to add a new taste twist.

The recipe for Guava-Glazed Cocktail Ribs uses two very au courant flavors -- guava and pomegranate -- to create a new sweet and sour combo.

Grilled kebabs are always a popular appetizer for summer, but Garlic-and-Pepper Grilled Shrimp With Kumquats is an extreme food experience that gives new meaning to hot and sour.

The zesty yet refreshing flavors of tropical superfruits such as guava, passionfruit and pomegranate help tone down the sweetness of tropical drinks.

Although pre-blended cocktails are convenient, part of the fun of these cocktails is making and tasting as you go.

Garlic-and-Pepper Grilled Shrimp with Kumquats

Makes 8 skewers

24 large shrimp in the shell

1 tablespoon plus ¼ teaspoon sea salt, divided

1 tablespoon tricolor peppercorns

1 head garlic, separated into cloves, peeled and coarsely chopped (about ½ cup)

1 tablespoon minced cilantro

1 teaspoon sugar

1 tablespoon fish sauce (nam pla)

8 bamboo skewers, soaked in water 30 minutes, then dried

8 kumquats, sliced crosswise in half and seeded

Vegetable oil spray

3 tablespoons vegetable oil

2 to 3 serranochilies, slivered

Clean and devein shrimp. Put shrimp in a strainer, sprinkle 1 tablespoon salt over them, and massage lightly; let sit 5 to 10 minutes.

Rinse shrimp again with cool water and pat dry with paper towels; set aside.

Dry-roast peppercorns in small skillet over medium-high heat, stirring to prevent burning, about 1 minute. Remove from heat and transfer to a bowl; let cool. Grind peppercorns in a spice grinder; set aside.

Combine garlic, cilantro, sugar, fish sauce, peppercorns and remaining ¼ teaspoon salt in a bowl; mix well. Add shrimp and toss. Cover and refrigerate 30 minutes.

Prepare charcoal grill; mound charcoal on one side and heat. Remove shrimp from marinade; set marinade aside. Thread shrimp lengthwise on skewers, then a sliced kumquats; then repeat.

Generously spray shrimp with vegetable oil and place on grill over medium-low heat (uncovered portion of skewers should not be over the coals.) Grill, turning frequently to prevent burning, until shells are slightly charred and crispy and the shrimp are pink, 5 to 6 minutes. Transfer to a platter and tent with aluminum foil to keep warm.

Heat vegetable oil in skillet over high heat1 to 2 minutes. Add reserved marinade and chilies; stir constantly until garlic turns golden, about 3 minutes. Remove from heat.

Remove shrimp and kumquats from skewers and place on a platter. Pour sauce over them and serve.

Source: "Asian Grilling: 85 Satay, Kebabs, Skewers and Other Asian-Inspired Recipes for Your Barbecue" (Morrow) by Su-Mei Yu

Guava-Glazed Cocktail Ribs

Makes 4 servings as an entree or 6 as an appetizer

Marinade:

½ cup guava nectar

2 tablespoons rice wine vinegar

¾ inch fresh ginger, peeled and finely minced

1 clove garlic, chopped

1 teaspoon chopped cilantro

2 tablespoons pomegranate molasses

Meat:

1 pound country-style boneless rib pork loin, sliced

In large bowl, combine marinade ingredients. Divide mixture in half and set half aside in refrigerator. Marinate pork in remaining marinade; refrigerate 2 to 4 hours.

Preheat oven to 400 F. Remove pork from marinade and discard marinade. Wrap pork in aluminum foil and place in roasting pan. Cook in oven 20 minutes.

Meanwhile, prepare grill. Remove pork from oven and allow to cool, then remove foil. Cook on grill 2 to 3 minutes on each side to add flavor. (If you don't have a grill, a grill pan on the stovetop works well.)

Pour reserved marinade in a pan over medium heat and reduce until syrupy, 5 to 7 minutes. Brush it over roasted pork while still hot and serve.

Source: The Great Tiki Drink Book (10-Speed Press) by Jennifer Trainer Thompson

Blue Hawaiian Cocktail

Makes 1 drink

1 ½ tablespoons blue curacao

1 ½ tablespoons coconut cream (not milk; usually available where mixers are sold)

3 tablespoons light rum

3 tablespoons pineapple juice

Garnish

Put curacao, coconut cream and light rum in a blender with a few cubes of ice. Process very briefly until color is even. Add pineapple juice to blender and process mixture once more until frothy. Spoon crushed ice into a large cocktail glass or goblet until three-quarters full. Strain cocktail from blender over crushed ice. Garnish with fruit or a paper umbrella.

Sources: "The Ultimate Book of Cocktails" (Hermes House) by Stuart Walton and "The Great Tiki Drink Book."