Thai Holy Basil Chicken
Ingredients (serve 4) * 3 tablespoons canola oil * 1 tablespoon chopped garlic * 1 to 2 tablespoons chopped Thai chile pepper * 8 ounces ground chicken breast * 1/2 cup sliced white mushrooms * 1 1/2 tablespoons fish sauce * 1 tablespoon oyster sauce * 1/2 tablespoon sugar * 1/2 tablespoon sweet soy sauce (optional) * 1/3 cup chicken stock * 1/2 cup sliced red bell pepper (optional) * 1/2 cup Thai holy basil (Ga-Prao) * Salt * Steamed jasmine rice
Directions
1. Heat the oil in a large saucepan or wok at high heat. Stir in the chopped garlic and cook until it is golden brown. Add the Thai chile pepper and stir well. 2. Add the ground chicken and cook it just halfway done. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, sweet soy sauce, and chicken stock. Mix well. 3. When all the ingredients are cooked, add the red bell pepper and the Thai holy basil. Mix well and season to taste with salt. Serve over steamed jasmine rice.

Thai BBQ Chicken
Ingredients
* * 10 cloves garlic, minced * 1 tablespoon black peppercorns * 1 tablespoon coriander * 1 stalk lemongrass, trimmed and cut into small segments * 2 red or green Thai chiles * 1/2 fresh chicken, quartered * 2 tablespoons fish sauce * 2 tablespoons yellow curry powder * 1/2 can coconut milk * 2 tablespoons brown sugar * Dipping Sauce, recipe follows

Directions
Using a mortar and pestle, crush garlic cloves, peppercorns, coriander, lemongrass, and Thai chiles into a chucky paste. Using a large spoon, transfer the paste to a large mixing bowl. Add the chicken and the remaining ingredients and mix well. Cover and refrigerate for at least 2 hours or up to overnight.
Put the chicken on the grill, skin side down, and brush with the marinade. Grill for about 15 minutes then flip the chicken over and brush with the marinade. Grill the second side for about 15 minutes. Discard the marinade. When the chicken is cooked and tender transfer it to a serving platter and serve with warm dipping sauce.
Dipping Sauce: * 1/2 cup rice vinegar * 1/3 cup brown sugar * 2 large garlic cloves or 4 small, minced * 2 teaspoons Thai red chili sauce or Sriracha * 1 tablespoon fish sauce
Put all ingredients in a saucepan and put on the grill. Stir and bring to a boil. Move the pan to a cooler part of the grill and let the sauce simmer for 10 to 15 minutes, stirring occasionally. The sauce will reduce and become thick. Serve warm with chicken.

Thai-Style Halibut with Coconut-Curry Broth
Ingredients
* 2 teaspoons vegetable oil * 4 shallots, finely chopped (about 3/4 cup) * 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder * 2 cups low-sodium chicken broth * 1/2 cup light coconut milk * 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning * 4 (6-ounce) pieces halibut fillet, skin removed * Steamed spinach** * 1/2 cup coarsely chopped fresh cilantro leaves * 2 scallions, green part only, thinly sliced * 2 tablespoons fresh lime juice * Freshly ground black pepper * 2 cups cooked brown rice, for serving
Directions
*Available in the Asian section of most supermarkets
**Steam or microwave 5 cups of washed baby spinach for 2 minutes
In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.
Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes.
Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice.

Thai Yellow Pumpkin and Seafood Curry
Ingredients
* 1 (14-ounce) can coconut milk (about 1 2/3 cups) * 1 to 2-tablespoons yellow (or red) Thai curry paste * 1 1/2 cups fish stock (cubes will do) * 3 tablespoons fish sauce (Nam Pla) * 2 tablespoons sugar * 3 lemongrass stalks, cut and bruised with the flat of a knife * 3 lime leaves, stalked and cut into strips, optional * 1/2 teaspoon turmeric * 2 1/4 pounds pumpkin, peeled and cut into large, bite-sized chunks * 500g salmon fillet, preferably organic, skinned and cut into large * 500g peeled raw shrimp * Bok Choy or any other green vegetables of your choice * 1/2 to 1 lime, juiced or more to taste * Cilantro, for garnish
Directions
After skim off the creamy top, pour coconut milk into a large saucepan with the curry paste, over medium heat. Let it sizzle and beat until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.
5 minutes before serving, add salmon and shrimp and cook about 3 minutes. Stir in any green vegetable you're using. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice
Beef Tenderloin with Parsnip Slaw and Thai Peanut Sauce
Ingredients
* * 1/2 cup mayonnaise * 1/4 cup peanut butter * 1 tablespoon sugar * 1/4 cup white wine vinegar * 1 head Napa cabbage, shredded * 4 parsnips, peeled and grated * 2 carrots, peeled and grated * 1 bunch fresh cilantro, chopped * 1 small onion, diced * 1 clove garlic, minced * 3 tablespoons olive oil * 1 beef tenderloin (about 2 pounds) * Kosher salt and freshly ground black pepper, to taste * 1/4 cup soy sauce * Thai Peanut Sauce, recipe follows

Directions 1. Preheat the oven to 400 degrees F. In a large bowl, whisk together the mayo, peanut butter, sugar, and vinegar. Add in the cabbage, parsnips, carrots, cilantro, onion, and garlic. Toss to coat with the dressing. 2. Heat a large pan over medium-high heat and add the olive oil. Season the beef tenderloin with salt, and pepper, and sear on all sides until brown. Transfer the pan to the oven and cook the tenderloin for about 20 to 30 minutes, or until medium. Remove the beef. Place the pan back on medium heat and deglaze with the soy sauce. Stir the sauce to scrape up the brown bits from the bottom of the pan. Remove. Thinly slice the tenderloin and lay on a bed of parsnip slaw. Serve with Sauce.
Thai Peanut Sauce: * * 1/2 cup peanut butter * 1 (8-ounce) can coconut milk * 1/2 cup agave nectar * 1/2 cup fresh lime juice * 1/4 cup soy sauce * Garlic powder * Red pepper flakes

In a blender, mix the peanut butter, coconut milk, agave nectar, lime juice, soy sauce, garlic powder, to taste, and red pepper flakes, to taste together until the texture is smooth and loose.

California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing
Ingredients
* 2 ounces sourdough bread crumbs * 6 ounces Dungeness crab meat * 1 whole egg, slightly beaten * 1 tablespoon Maui onion, finely diced * 1 tablespoon parsley, coarsely chopped * 2 teaspoons Dijon mustard * 1 teaspoon Worcestershire sauce * 2 tablespoons mayonnaise * Olive oil, for sauteing
Directions
Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
JAPANESE PICKLED CUCUMBER SALAD: * 1 cup Japanese cucumber, peeled and julienned * 1/4 cup Maui onion, julienned * 1 cup machj lettuce (or other seasonal ?soft? lettuce) * 3 tablespoons Champagne vinegar * 2 tablespoons olive oil * Salt and pepper, to taste * Flower petal confetti (optional garnish)
Combine all ingredients except flower confetti and refrigerate.
DIJON-TARRAGON VINAIGRETTE: * * 1/2 cup red wine vinegar * 3/4 cup olive oil * 2 tablespoons Dijon mustard * 2 tablespoons honey * 2 tablespoons light brown sugar * 1 teaspoon dry tarragon * Salt and pepper, to taste

Whisk together all ingredients and refrigerate.
Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

Japanese Style Barbecue Party: Chicken Yakitori, Beef with Ginger and Soy, 5 Spice and Sesame Seared Tuna
Ingredients
Chicken: * 3 tablespoons dry sherry * 2 tablespoons sugar * 1/4 cup Tamari dark aged soy sauce, available on the Asian foods aisle * 2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it * 1 pound chicken breast tenders, cut in half on an angle * 5 scallions, cut in 1/2
Beef:
* 3 inches fresh ginger root, minced or grated with hand grater * 1/4 cup tamari dark soy sauce * 2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it * 1 teaspoon toasted sesame oil * 1 1/4 pounds beef sirloin, 1 1/2 inches thick * Steak seasoning blend or fresh ground black pepper * 1 package, minimum 40 count, 8-inch bamboo skewers
Tuna:
* 3 tablespoons sesame seeds, 2 palmfuls * 1 tablespoon Chinese five-spice powder * 2 tablespoons steak seasoning blend, preferred brand Montreal Steak Seasoning * 2 Ahi steaks, 8 ounces each, cut into 1 by 3-inch pieces * Light oil, such as wok oil or vegetable oil, for drizzling * 1 teaspoon toasted sesame oil
Directions
Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken and scallions in marinade and let stand 10 minutes. Wash hands.
Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Cut raw meat against the grain in thin strips. Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. Set meat aside. Wash hands.
Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. This process will develop the flavor of the sesame fully. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish. Coat fish pieces in sesame and spices.
Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions.
Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. Transfer to a serving plate.
Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Tuna will be rare. Serve with several skewers on plate's edge for spearing.
Miso Glazed Grilled Japanese Eggplant
Ingredients
* 1/2 cup white miso (also called shiro miso) * 1/4 cup cup mirin * 2 tablespoons sugar * 6 Japanese eggplants, halved lengthwise * 1/4 cup canola oil * Salt and freshly ground black pepper * Chopped fresh mint, for garnish
Directions
Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
Whisk together the miso, mirin, sugar and 2 tablespoons water until combined.
Brush the cut-side of the eggplant with the oil and season with salt and pepper. Grill the eggplant, cut-side down, until lightly golden brown, about 4 minutes. Turn the eggplant over, brush with some of the glaze and continue grilling for 2 more minutes. Brush with more glaze, flip over and grill until the cut-side is caramelized, about 4 minutes. Remove to a platter, cut-side up, and sprinkle with mint.

Honey Soy Grilled Salmon with Edamame
Ingredients
* 1/4 cup packed cilantro leaves * 2 scallions * 2 teaspoons vegetable oil * 1 teaspoon grated ginger * Kosher salt and freshly ground pepper * 4 center cut skin-on wild salmon fillets, about 6 ounces each * 2 teaspoons fresh lime juice * 2 teaspoons low-sodium soy sauce * 2 teaspoons honey * 1/4 teaspoon black sesame seeds * 1 1/3 cups cooked edamame * Lime wedges, optional garnish
Directions
Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.