Episode Recipes Title

Cocktail Recipe: Drums Of Ku! Brand New From Trader Vic's!

 

Drums Of Ku cocktail from Cocktail Recipe: Drums Of Ku! Brand New From Trader Vic's! Velveteen Lounge Kitsch-en episode

Drums of Ku
(A brand new recipe from Trader Vic's!)

A squeeze of fresh lime juice
3/4 oz cranberry juice
1 1/2 oz Trader Vic's 151 proof rum
1/4 oz cherry heering
1/4 oz sloe gin
3/4 oz lemon juice
3/4 oz Trader Vic's Mai Tai Mix

Shake with ice and pour into a Trader Vic's mug. Garnish with spent lime shell, mint sprig and swizzle stick.

 

 

Crab Rangoon from Cocktail Recipe: Drums Of Ku! Brand New From Trader Vic's! Velveteen Lounge Kitsch-en episode

Crab Rangoon

8 oz Dungeness crab meat
8 oz cream cheese at room temperature
2 tsp A1 Steak Sauce
1 large egg
36 wonton wrappers
Vegetable oil (for deep frying)
Hot mustard (for serving)
Canton ketchup (for serving)

Combine the crab, cream cheese, A1 sauce and egg and mix well with a wooden spoon until smooth.

To make the wontons, place a wonton wrapper on a clean, dry surface, with one corner facing you. Add 1 tsp of filling to wrapper and brush all four corners with water. Avoiding the filling, press gently from the filled surface toward the edge, releasing any air and sealing the wonton. Lay the triangle on a flat surface with the long edge facing you. Using your thumb and first two fingers, pleat or crimp the middle of each short side of the triangle, and flatten the pleated dough into the center of the wonton; seal with water to hold.

Repeat with remaining wrappers and filling.

To deep fry the wontons, heat 3 - 4 inches of oil in a deep, heavy frying pan over medium-high heat until it registers 375 degrees. Using a slotted spoon, lower the wontons into the hot oil and cook turning occasionally, until crispy and golden grown, about two minutes. Remove the wontons and drain on a wire rack set over paper towels.

*Trader Vic’s makes their own Canton ketchup with spices, onion and Bell pepper.

 

 

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