Cook pasta according to package directions until al dente. Drain; toss with a little oil to keep from sticking. Keep warm.

Heat 1 tablespoon oil over medium high heat; sauté mushrooms with Worcestershire sauce, sherry, salt and pepper to taste, stirring until liquid has almost evaporated and mushrooms start to brown, 8-10 minutes. In a food processor, puree mushroom mixture with garlic, pine nuts, Romano and remaining oil. Add parsley; blend well.

In a large bowl, whisk together pesto with 2/3 cup reserved pasta water. Add pasta; toss well, thinning pesto with more pasta water, if necessary. Serve immediately with garlic French bread.

Wild Mushroom Linguini

Spoon yogurt into colander over medium bowl; let drain overnight, refrigerated. Discard yogurt liquid; transfer yogurt to another bowl. Stir until smooth; bring to room temperature.

In a separate bowl, cover porcinis with hot water. Soften for 18 to 20 minutes.

Boil large pot of salted water. In a large skillet, heat 1 tablespoon oil until smoking point is reached. Add oyster mushrooms; sauté over high heat for 2 minutes. Cover; continue sautéing until mushrooms are browned, 2 to 4 minutes longer. Season to taste with salt and pepper; transfer to plate. Repeat process with remaining oil and shiitakes; add them to oyster mushrooms.

Remove porcinis from liquid; rinse. Chop; add to browned mushroom mixture. Reserve soaking liquid. Put julienne carrots in a strainer. Place strainer in pot of water; steam 3 to 5 minutes. Transfer to paper towels to drain.

Cook linguini in boiling water according to package directions, until al dente. Drain; toss with oil to keep pasta moist. Return pasta to pot.

Heat oil in skillet. Add shallots; cook over low heat, covered, until translucent, 3 to 5 minutes. Add garlic; cook 1 minute longer. Raise heat to high; add wine; boil 2 minutes. Pour in mushroom soaking liquid without adding bottom grit. Add carrots and thyme; reheat carrots, 2 to 4 minutes.

Add carrot mixture to linguini; toss to combine. Stir in yogurt and parsley; season to taste with salt and pepper. Divide among 4 plates; sprinkle each with Romano cheese and serve.

General Tso's Chicken

(Serves 4)

4 large dark quarters, boned, cubed
1 egg, beaten
1/2 tablespoon olive oil
1/2 tablespoon arrowroot
Vegetable oil

Sauce 1
2 green onions, chopped
1 1/2 tablespoons soy sauce
1 1/2 tablespoons mushroom soy sauce
1 1/2 tablespoons rice wine
2 1/2 inches ginger, peeled
Pepper
3 tablespoons chicken bouillon
1 teaspoon brown sugar
1 tablespoon arrowroot

Sauce 2
1 teaspoon rice vinegar
1/2 tablespoon chili paste

 In a medium bowl, combine chicken with egg, oil and arrowroot.

     In a blender, combine all ingredients for Sauce 1. In a small bowl, combine the ingredients for

     Sauce 2. Place measured ingredients by the wok in the order they're to be added. Line plate with paper towels.

     Add 2 inches oil to wok. Heat to 400 F. Heat another 4 minutes to stabilize. Put chicken pieces in, one at a time, until all are in. Stir fry 3 minutes. Remove pieces,
drain well over wok; keep warm. Remove oil from wok. Reduce wok temperature to 350  F; add Sauce 1. As soon as it bubbles, add chicken. Sprinkle  Sauce 2 over chicken; stir-fry 1 more minute, then serve. Scrape sauce over
the chicken.

Curried Chicken Wing With Cucumber Sauce

(Serves 10)

1 Kg 2 pounds chicken wings
4 tablespoons curry powder
4 tablespoons chutney, minced
2 tablespoons lemon juice
3/4 teaspoon salt
1/8 teaspoon cayenne
1 teaspoon soy sauce
1 cup plain yogurt
1 Japanese cucumber, chopped
1/3 cup coriander, minced
Coriander sprigs

Cut off and reserve wing tips. Wing tips may be used to make stock or other recipes if desired. Separate wings at the joint. Mix together the curry powder, half of the chutney, lemon juice, salt and cayenne. Add wings to this marinade; toss to coat well. Refrigerate, covered, from 4 hours to overnight.

     In another bowl, mix remaining chutney with the soy sauce. Remove wings from marinade; discard marinade. Place wings, skin side up, on greased broiler pan and bake in preheated oven to 425 F oven for 25 minutes. Baste with chutney/soy
mixture; bake closer to the heat for 1-2 minutes, until crisp.

     In a small bowl, mix yogurt, cucumber, coriander and salt to taste. Place finished wings on a serving platter; garnish with coriander sprigs. Place bowl of sauce in the middle of platter.

Spicy Buttermilk Fried Chicken

(Serves 5)

1 cup buttermilk
1 tablespoon hot sauce
2 pounds boneless chicken strips
1 quart oil for frying
1 cup flour
Salt and pepper

Mix buttermilk and hot sauce in large bowl.  Add chicken; refrigerate overnight.

     Heat oil to 360  F. Mix flour, 2 teaspoons salt, 2 teaspoons pepper and fresh herbs in shallow bowl. Take chicken pieces from marinade; dredge in seasoned flour. Fry chicken, in batches if necessary, until golden, about 4 minutes. Keep warm in oven at 200 F until service.

Seafood Etouffee 

(Serves 8)

1/4 pound (125 g) butter  
1 cup (2 dl) shallots, chopped  
1/2 cup (1 dl) green pepper, chopped  
1/2 cup (1 dl) celery, chopped  
1 tablespoon garlic, chopped  
1 teaspoon salt  
1/2 teaspoon cayenne pepper  
2 pounds shrimp, peeled, deveined  
2 cups (4 dl) fish stock, hot  
2 tablespoons arrowroot  
1 pound lump crab meat  
1/4 cup (1/2 dl) scallions, chopped  

     Melt butter in large pot. Add onion, bell pepper, celery, garlic, salt and cayenne and cook, stirring often, about 12-15 minutes.  Add shrimp, raise heat to medium-high, and cook shrimp until they turn pink, 3-5 minutes. Add 1 1/2 cups stock. Stir arrowroot into remaining stock and add to pot gradually. Boil and reduce to a simmer, cooking about 18-20 minutes.  Add crab meat and cook 3-5 minutes. Garnish with scallions and cilantro.

Cajun Seasoning Blend 

3 x 3.5 ounces (3 x105 g) paprika  
2 x 3.5 ounces (2 x105 g) onion powder  
1 teaspoon nutmeg  
2 teaspoons cayenne pepper  
1-1/2 teaspoons curry powder  
1-1/2 teaspoons cumin  
2 x 3.5 ounces (2 x105 g) thyme  
3 x 3.5 ounces (3 x105 g) garlic powder  
3 x 3.5 ounces (3 x105 g) oregano  
2 x 3.5 ounces (2 x105 g) basil  
3 x 3.5 ounces (3 x105 g) salt  
1-1/2 x 3.5 ounces white pepper 

     Mix all spices together.  Place seasoning in an air-tight jar and use as needed.