The Thai name of this dish literally means “hot chicken curry”. There is very similar recipe for a green curry (Gaeng Khiao Wan Kai).

Ingredients:

Curry Paste
5-10 dried red chillies
10 cloves garlic, chopped
1 teaspoon chopped galangal
1 tablespoon thinly sliced lemon grass
half teaspoon zest of “kaffir” lime (ordinary lime will do)
1 teaspoon chopped coriander (cilantro) root
5 black pepper corns
1 tablespoon roasted coriander seeds
1 teaspoon roasted cumin seeds
a dash fish sauce

Mix in a mortar and pestle or food processor. Will keep about a month
in a fridge. You can buy commercial red curry paste (Mae Ploy brand is
quite good), but as far as I am aware all commercial pastes contain MSG
and preservatives.

The curry
6 ounces chicken (in smallish bite sized pieces)
half a cup of coconut milk
4 ounces Thai eggplant (these are small round eggplants)
2 kaffir lime leaves (or a little lime zest)
1 tablespoon sweet basil
2 tablespoon fish sauce
1 tablespoon palm sugar
oil for cooking
1-3 tablespoons of the red curry paste
1-2 teaspoon fermented shrimp paste (kapi)

Procedure:

Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir whilst cooking until a thin film of oil apppears on the surface. Add the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavors to suit yourself. When it is at a boil again add the eggplant and continue till the chicken is cooked through. Serve over rice, or in a serving bowl with other Thai dishes.

Ingredients:

1 pack soon doo boo (soft tofu)
8 small clams - cleaned, 4 oz pork (or beef) - sliced
1/4 cup kimchi - roughly chopped, 1 red hot chili - sliced
2 green hot chilies - sliced, 2 green onions - sliced
1 egg yolk, 1 tbsp go choogaroo (Korean chili powder)
1 tbsp. vegetable oil, 1 tsp minced garlic, 1/2 tsp juice of ginger
1 tsp. soy sauce, 1/2 tsp sesame oil
1 tsp. sae woo jeot (salted shrimp)
3 cups water
(*It is in a tube, different from square package soft tofu in a Korean super market.)
(**Salt can be used.)

Procedure:

Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic. In a pot, add vegetable oil and saute pork. Add go choo ga roo (Korean chili powder), keep stir. Add water and kimchi, bring to a boil. Scoop in soon doo boo with a spoon. Reduce heat, add sae woo jeot (salted shrimp). Add chillies, green onions and clams. Cook for a minute or so. Finish with egg york in the center and a dash of sesame oil. Serve with rice.

Echo Boomers—-or Generation Y—-is a savvy group with tremendous purchasing power and strong beliefs: An examination of buying patterns and preferences on college campuses is provided.

As the National Association of College & University Food Services (NACUFS) notes, the Echo Boomers (also known as Generation Y) comprise 24% of the U.S. population. This 70 million strong group of individuals between the ages of 10 and 28 represents $625 billion in annual buying power; it is the country’s most diverse generation in terms of preferences, culture and ethnic backgrounds. They are well-informed and avoid the notion of trial: if everyone else is doing it, they go straight to adoption. The group, as a whole, is described as individualistic, distrustful and cynical of overt marketing, because they have been branded since birth.

In terms of food spending, this generation may well be the foodservice industry’s best friend. Generation Y Americans eat out an average of 24 times a month, according to a Technomic survey, spending $1,152 yearly on restaurant food purchases. They select fast food restaurants more than 80% of the time; however, that is not to say that their purchases are necessarily unhealthy: their consumption of salads is on the increase.

More than 10% of the group goes to gourmet coffee shops three times a week or more, according to the Technomic survey. Averaging 4.6 cups per day, Generation Y is the fastest-growing specialty coffee consumer segment, largely helping to propel blended coffees into a $1 billion industry.

As Janet Paul Rice, associate director of dining services at Concordia College, finds, “College students are spending money now, developing habits. They are forming opinions, if they haven’t already, about brands and companies. Their concerns and questions are more prevalent now, and they are much better informed, be it from parents or through media or their learning process. They are better informed about nutrition and food ingredients. Things like allergies are much more known.”

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Ingredients:

sliced bread of your choice
sandwich filling of your choice
condiments of your choice
Halloween cookie cutters

Procedure:

Make your sandwiches however you’d like, but try to have ingredients that will stick together and not fall apart after the sandwiches have been cut. The metal cookie cutters work best, since not all the plastic ones are as tall to cut through all the bread and fillings.

Ingredients:

1 lb. russet potatoes, peeled and cut into 4 to 5 pieces each
1/3 lb. beef, thinly sliced
2/3 lb. yellow onions, sliced (about 1/3 inch wide)
1 tablespoon vegetable oil
400 cc water (about 1 1/2 cups)
3 tablespoons or more soy sauce (to taste)
3 tablespoons or more brown sugar (to taste)
2 tablespoons sake or white wine

Procedure:

Prepare vegetables as described above. Heat a deep pan and add oil and beef. Saute for a couple of minutes, then add onion and potato. Continue sauteing for 3 minutes. Add water, soy sauce, brown sugar, and sake or wine. Bring to a simmer half covered. Skim off any foam and cook for about 20 to 30 minutes until potatoes are done.

Ingredients:

3 cups sugar
2 2/3 cups water
2 oranges, ends trimmed and discarded, each cut into 5 rounds
6 tablespoons extra-virgin olive oil, divided
14 ounces chicken livers, fat trimmed
10 large fresh sage leaves
2 garlic cloves, thinly sliced
2 cups diced peeled pears (about 2 medium)
2 cups dry red wine
2 4 1/2- to 5-pound ducks, thawed if frozen, excess fat trimmed, rinsed, patted dry
2 tablespoons honey

Procedure:

Combine sugar and 2 2/3 cups water in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Add orange slices and boil gently until orange peels are almost translucent, about 30 minutes. Drain. Place orange slices on rack set over plate and let drain another 30 minutes. Cut slices into 1/2-inch dice. (Can be made 1 day ahead. Cover and refrigerate.) Heat 4 tablespoons oil in large nonstick skillet over medium-high heat. Add chicken livers, sage, and garlic; sauté until livers are browned but still slightly pink inside, about 9 minutes. Remove from heat; cool slightly. Cut chicken livers into 1/2-inch dice; return to skillet. Mix in pears and diced candied oranges. Season stuffing to taste with salt and pepper. Preheat oven to 400°F. Boil wine in small saucepan for 3 minutes to allow alcohol to cook away; set aside. Sprinkle duck cavities with salt and pepper. Fill cavities with liver stuffing, dividing equally. Close cavity openings with small metal skewers. Place ducks in large roasting pan. Brush ducks with remaining 2 tablespoons oil. Sprinkle with salt and pepper. Roast ducks 20 minutes. Pour wine into roasting pan. Brush ducks with honey. Continue to roast until ducks are cooked through and juices run clear when thickest part of thigh is pierced with fork, about 1 hour 10 minutes longer. Transfer ducks to platter. Spoon fat off top of pan juices and discard. Pour pan juices into small bowl; season with salt and pepper. Serve ducks and stuffing with pan juices.

Ingredients:

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin(2 cups)
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups evap. milk
1/2 tsp. allspice

Procedure:

One 9 inch pie crust, slightly cooked. (or 10 1/2 inch). Bake in hot oven (425F) for 15 minutes. Keep oven door closed and reduce temp to moderate (350F/180C) and continue baking for 45 minutes or until table knife inserted in center of pie comes out clean. Cool on wire rack. May be eaten cold or at room temperature and can serve with whipped cream.

Ingredients:

600 grams flathead tails, cut into 8cm pieces
30 ml. Jingilli extra virgin olive oil
300 ml. coconut cream
4 tbsp. Thai-style red curry paste
2 medium brown onions, halved and sliced 5ml thick
4 tbsp. fish sauce
1 tbsp. palm sugar, thinly shaved
1 small birds eye red chilli, seeds removed and finely sliced (optional)
1 bunch Thai basil
1 lime
½ bunch Coriander

Procedure:

Heat a wok with half of the coconut cream (taken from the top of the tin) until separation occurs. It should look split at the edges of the wok and the whiteness almost faded. The bouquet of roasted coconut should be prevalent. Add the red curry paste, combine and fry until fragrant (30 seconds). Add the sliced onions and stir-fry quickly for 1 minute. Add the lime zest and juice, palm sugar, fish sauce, chilli (optional) and remainder of the coconut cream. Finish by adding the torn Thai basil leaves and roughly chopped coriander. Grill the flathead pieces on a preheated oiled hotplate and place into serving bowls. Ladle a portion of the curry over the fish and top with a little extra coconut cream and coriander. Makes 4 servings.

Ingredients:

four 48 oz. cans pineapple juice
one 96 oz. bottle orange juice
four 2 liter bottles lemon-lime soda
one 1.75 liter bottle vodka
one 1.75 liter bottle rum

Procedure:

All measurements are approximate. Adjust to your own taste. Mix well. Pour into your cauldron, preferably with chunks of dry ice to create the bubbling steam effect.
(Be careful NOT to drink or eat or in any way come in direct contact with skin with any chunks of dry ice - you can get burned by the extreme cold!)

Ingredients:

small Brie cheese round
packaged puff pastry sheet

Procedure:

Wrap the pastry sheet around a small round of Brie cheese, sealing the raw edges together underneath. Use the leftover pastry scraps to add your own design to the top of the Brie, gluing on the pastry with water, milk or egg wash. Cookie cutters might give you inspiration, or roll your scraps into thin ropes and make a spiderweb design. Brush with milk or egg wash for nice browning. Place on greased foil on a cookie sheet and bake in the oven at 400F for 15 minutes, or until crust is golden brown. Serve with a spreader and your preferred assortment of crackers. You can leave your Brie en Croute plain which is still tasty, or you can add a layer between the pastry and the Brie if you like.