Ah, summer in Central Maryland. At times there aren't many differences between summer in Ellicott City and summer on St. Thomas. Except, of course, that we don't have palm trees. Nor anything resembling ocean breezes.

We can do a backyard getaway based on a tropical theme, however.

Our menu for this soiree -- designed for eight -- is fairly easy to do and fairly easy on the budget. But don't forget, your friends probably won't mind it if you give them some of the recipes so they can make a dish to share.

We begin with the classic island quaff: rum punch. For nibbling, offer a lime-spiced black bean dip. Then get the grillmeister to do your soon-to-be-world-famous grilled chicken with orange-plum sauce. And while he or she is at it, let's get some sweet potatoes cooked as well, to put on a bed of cool, crisp greens.

For dessert, only something cool and fruity will do. In this case, what could be more tropical than fresh pineapple, crunched up with some pistachios for textural and color contrast.

Rum punch

Our generous supply of local ethnic markets (and competitive supermarkets) can provide the wherewithal for the more "exotic" ingredients you'll encounter in this menu.

1 (12-ounce) can guava nectar (or use apricot, if you like)

1 3/4 cups fresh orange juice

1 3/4 cups (unsweetened) pineapple juice

2 cups amber rum (not the dark Planter's Punch, but something a little less heavy)

1/3 cup fresh lime juice

Angostura bitters, optional

Freshly grated nutmeg, optional

Lime slices, garnish

Small cinnamon sticks, optional garnish

In large pitcher, combine guava nectar, orange juice, pineapple juice, rum and lime juice. Add about 8 drops bitters, if using. Stir well. Chill.

To serve, pour into 8 frosty glasses filled with ice. Grate some nutmeg over each. Add a lime slice. Add a cinnamon stick stirrer, if desired. Makes 8 servings.

Black bean dip

We use lime again, this time to "tropicalize" our easy, inexpensive, make-ahead dip. Serve this with colorful nacho chips. Add some sliced Mexican-style quesos as well.

If you'd like the black beans to be a little softer, rinse and drain them, then simmer with water (or vegetable broth) for about 20 minutes. Drain, cool and proceed as suggested.

1 (15-ounce) can black beans, rinsed, drained

2/3 cup grated carrot

1/3 cup fresh lime juice (about 3 limes)

3 tablespoons chopped green onion

3 tablespoons chopped fresh cilantro, plus additional cilantro sprigs, for garnish

1 teaspoon minced garlic

1/4 teaspoon salt, optional

1/8 teaspoon ground red (cayenne) pepper

In food processor, place beans and process until almost smooth. In medium bowl, combine beans, carrots, lime juice, green onion, cilantro, garlic, salt (if using), and cayenne pepper. Let stand about 30 minutes. (If making ahead, cover and refrigerate until about 30 minutes before serving time. Serve at room temperature.) Makes about 20 servings or 2 tablespoons each.

Just dessert

Again, you're going to make use of supermarket convenience. This is a figure-it-out-for-yourself "recipe." You'll need a generous 1 cup of pineapple/melon mixture for each serving.

Fresh pineapple chunks or spears

Brown sugar, optional

Honeydew melon chunks, if desired

Enough raspberry sherbet for 8 (or more) scoops

Coarsely chopped pistachio nuts

Slivered fresh mint

Sprinkle pineapple with sugar. Toss with melon chunks. Chill about 1 hour.

At serving time, spoon pineapple/melons onto chilled dessert dishes. Side with a scoop of sherbet. Sprinkle on pistachios. Top with slivered mint.

Tropical chicken

Take advantage of your grocer's spice department to treat the chicken to your favorite rub. We suggest jerk spice, a la Caribbean. Or choose something else. The homemade sauce will temper your choice to mellow (yet perky) perfection.

As to the chicken itself, we like to use both light and dark meat, for more interest. Also, by cooking the chicken with the skin on, we retain moisture in the meat itself. Fat-conscious guests can remove the skin later.

And for the barbecue sauce, you can easily make it ahead and chill until 1 hour before using, when you'll want to bring it to room temperature.

4 to 6 chicken breast halves (with skin and bones), 3 or more pounds

2 pounds boneless chicken thighs, with skin on

Sauce

1 medium onion, finely chopped

4 teaspoons olive oil

1 1/4 pounds black plums (5 to 6), pitted, coarsely chopped

1 1/2 cups waster

1/3 cup orange marmalade

1 tablespoon balsamic vinegar

1 tablespoon country-style Dijon mustard

1/4 teaspoon cayenne pepper

1/4 teaspoon salt (if using)

For the barbecue sauce, in heavy saucepan, over medium heat, cook onion in olive oil until golden, about 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring more frequently toward end of cooking time, until plums fall apart and sauce is thickened, about 1 hour. Makes about 2 cups.

For the chicken, wash and pat dry. Rub on your jerk spice seasoning (or other favorite rub), cover and refrigerate for 90 minutes. Bring to room temperature before cooking.

Heat grill to medium. (For gas grill, heat to high, then reduce heat to medium.) Begin with the thighs, then add breast pieces about 5 minutes later. Turn frequently until chicken is almost cooked.

Spoon about 1/2 cup of the orange-plum sauce into a cup and use to brush over chicken during the last 5 minutes or so of grilling. Serve the remaining sauce on the side. Serves 8 or more.

Limey yams

Yes, more limes. And more cilantro. That way, you can get full use out of the bunch of cilantro you buy for this dinner.

2 1/2 pounds sweet potatoes (about 4), preferably long and relatively thin

1/4 cup fresh lime juice

3/4 teaspoon kosher salt

1/3 to 1/2 cup olive oil

1 small canned chipotle pepper in adobo sauce, stem and pith removed, very finely chopped (use gloves, if desired)

2 to 3 tablespoons chopped, fresh cilantro

Arugula and spring mix (mesclun) for salad bed

Red and yellow bell peppers strips (julienne size)

Chopped fresh cucumber, preferably hot-house (fewer seeds)

A few chopped, pickled jalapeno peppers, optional

Shredded monterey jack cheese, optional

For the potatoes, in a medium pot, place washed, whole potatoes and cover with cold water, then bring to a boil. Add some salt if you wish. Reduce heat to simmer and cook until slightly resistant in center when pierced with a small, sharp knife, about 20 to 25 minutes. Immediately drain and plunge into cold water to stop cooking.

When potatoes are cool enough to handle, peel and quarter lengthwise.

On prepared, lightly oiled grill, at medium heat, grill potatoes, in batches if necessary, turning once to achieve grill marks, until potatoes are tender. This'll take 4 to 6 minutes total.

For salad, while potatoes cook (and someone else is watching them), whisk together lime juice, kosher salt, pepper, olive oil, chipotle pepper and cilantro.

Also, line a large platter with arugula and mesclun. Have other vegetables, and jack cheese handy.

When potatoes are done, remove to the lettuce-lined platter. Arrange bell peppers, cucumbers and jalapenos around the potatoes. Drizzle with the lime dressing. Sprinkle with cheese, if using. Makes 8 or more servings.

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