Sides

Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.

Main Courses

Make a pastry crust (no sugar) and refrigerate. Bake in a tart pan, with weights, at 425 for 11-15 mins. Cut roots and tops from leeks. Cut ½” slices, rinse and drain well. Heat oil and butter in pan. Add leeks, salt and pepper, and cook until tender. Mix eggs, milk and ½- ½ with a whisk. Place leeks in tart pan, cover with milk-egg mixture. Bake 30 mins., until set and browned.

Main Courses

Combine all ingredients for marinade, cover squid with marinade and refrigerate for at least two hours. Combine all ingredients for sauce and serve with marinated grilled squid.

Desserts

Beat egg with milk. Gradually add flour, sugar, salt, and baking powder. Pour through funnel into hot oil. Drain on paper towels and sprinkle with powdered sugar.

Desserts

Press dough to cover round pan. Bake 15-18 mins at 350. Cool. Blend cream cheese, sugar, orange peel. Fold in whipping cream and spread on cookie. Arrange fruit slices on top and chill. Heat apricot jam and lemon juice in a small saucepan. Brush on top.

Main Courses

Put all the green curry paste ingredients in a food processor and whizz to a smooth green paste. Marinate the chicken in a little of the paste for 30 minutes, then add a little oil and the chicken pieces to a hot casserole-type pan or wok. Fry for 4 minutes, then add the remainder of the marinade – it will sizzle and spit. Stir in the coconut milk, bring to the boil and simmer gently for 8 minutes until the chicken is cooked. Season to taste. The flavor should have a kick but be reasonably mellow – very fresh and fragrant.

Main Courses

Rinse the fish and set aside.
Combine all of the marinade ingredients in a shallow nonreactive bowl. Add the fish to the bowl, spoon the marinade over it, and set aside.
Prepare the Tomato-Orange Salsa and set aside.
Broil or grill the fish for about 10 minutes, basting with the marinade several times while cooking. When the fish flakes easily with a fork but is still moist, serve immediately, topped with a generous amount of the salsa.

Tomato-Orange Salsa

Desserts

In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper. Let cool. Remove from the paper with a thin knife.

Main Courses

Flake crabmeat, combine with all other ingredients. Shape into patties. Broil or Fry. Serve with lime wedges.

Desserts

Lightly beat egg whites, set aside. Combine 2/3 C cocoa and cornstarch. Whisk ¾ C into cocoa mixture until completely smooth. In a saucepan, combine remaining milk, sugar and salt. Mix well. Bring to a boil over high heat, whisking constantly. Whisk cocoa mixture into hot milk. Bring to a boil over medium-high heat, boil for 2 minutes, whisking constantly. Remove from heat. Gradually whisk 1 C of hot cocoa mixture into egg whites. Pour mixture back into pan. Cook for 2 minutes, whisking constantly-do not boil. Remove from heat. Add vanilla, blend well.