By Mark Kurlansky

Break out the television dinners! From the writer who gave us Cod, Salt, and different informative bestsellers, the 1st biography of Clarence Birdseye, the eccentric genius inventor whose fast-freezing procedure revolutionized the foodstuff and American agriculture.

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2 Brin g th e water to a boil in a sa uce pa n over medium hea t and poach the sq uid pieces until just cooked, I to 2 minutes. Do not ove rcook. Remove from th e heat. 3 Comb in e the Dressing ingredients in a bowl a nd mi x we ll. Set as ide. 4 Combi ne the sq uid p ieces, o ni on , tomato, sp rin g o ni o n, coria nd er (c ila ntro) a nd mint leaves in a large bowl, a nd toss thoroughly, add in g the Dress ing a little at a time, until well blended. 5 Line a serv in g pl atter wit h t he lettu ce leaves a nd top w ith the sq uid sa lad.

Stir cont inu o usly a nd do not all ow to boil. Add the G ree n C urr y Paste and continue stirrin g until the mixture is thick and fragrant. Add the chi cken and 1I 3 of the thin coco nut milk. Brin g to a boil and gradua ll y stir in th e remainin g thin coconut milk. 2 Add the kaffir lime leaves, eggp lants and chili es (leave some chili es for ga rni shin g). Si mm er for about I 0 minutes until the cu rr y thickens. Add the fish sauce, palm sugar a nd basil leaves. Stir to blend thoroughly before removing from the heat.

Re m ove from th e heat a nd set as ide. 2 Ru b th e sa lt a nd pepper in to th e lobsters o r shrimp. G rill o n a pa n grill o r und er a p rehea ted b ro il er fo r seve ra l minutes o n each side until cooked. Place on a se rvin g p latter. 3 Sp read th e Basil Ga rli c Sa uce over th e grill ed seafood. Se rve ho t, ga rni shed w ith C rispy Fri ed Basi l Leaves. To make the Crispy Fried Basil Leaves, stir-fry 70 to 75 basil leaves in several tablespoons of hot oil over medium heat for 7 to 2 minutes, stirring constantly, until crispy and fragrant.

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