So this was our hors d’oeuvres this evening. Tom had purchased the sauces from the grocery store. I skipped the MSG once again and used a purchased organic chicken breast. I deep-fried it in rendered lard from our pigs. Here it is all cooked up with red plum wine (the first bottle from our December bottling).
This was good but not great. Not very flavorful but kind of fun to eat. Not sure I will make it again, but Tom did give it a thumbs up.
Check out the information and photos about the Polynesia at http://www.tikiroom.com/. Look at the photos of the cocktails on the bottom of page 2 and the top of page 3- quite exotic. Check out the drinks menu too- funny! The chicken wrapped in paper is actually listed on one of the menus. This seems like a fun place. if anyone went there, please let me know about your memories of the place. Unfortunately it had a very sad demise, possibly the worst of this blog.
So this is the last recipe of the two books and the end of the blog. It has been more than 6 months and 65 posts. It has been a cooking and eating adventure as well as an exploration of Seattle restaurant history. Thanks for following along.