La Guerra De Las coLas

BRITISH COLUMBIA
Wild ricewith raisinsand pine nuts

Preparation time: 45 minutes
Cooking time: 25 minutes
Ingredients (4people):
1/2kgofwild rice
1/2cup oil
250g pine nuts
250gcurrants
a glass ofbrandy
salt
soy sauce

preparation:
Wild ricewith raisinsand pine nuts

Measure therice into abowl andreserve. Boiltwice as much wateras measured withthe same cup, add therice tohigh heatuntil itstarts to boilagain.Then lowerto simmeruntil waterevaporates, if the riceissoft, add more water.Pass therice ina colander, rinse with cold water,dry with atowel.
Fryin askilletalong withpine nutsand raisins, previously put tosoakin a glass ofbrandy.Stir welland adda splash ofsoy saucetotakea yellowish color.

EAST COAST
STUFFEDLOBSTER

INGREDIENTSFOR 4PEOPLELobster,2 kilos
Butter, 3tablespoons
Flour, 2tablespoons
Milk, 1 cup
Bread crumbs, 3 tablespoons
Lemonjuice, 1 tablespoon
Salt,to taste
Bocasea, 4 units
Mushrooms, 250 grams
Tomatosauce, 2 tablespoons
Grated Parmesan cheese, 2 tablespoons
Paprika,1/4teaspoon
Chopped parsley, 2 tablespoons
Ground pepper,to taste
DEVELOPMENT
To spreadgoodthis preparationis preferable tochoose2 lobsters. Cook thelobstersin plenty ofboiling salted waterfor 10minutes (to tiea splintto avoid losingthe way). Drain,let cooland cutlongitudinally,withan electric knifeto cutanormalorgood.Removeall meat fromthe tailsand heads.Chop andputin a bowl.

Then cleanthe mushroomsand wash them, let them drainwellanddrywith paper towels.Melt thebutter ina saucepanand sautethechoppedmushrooms, add the flour, milk,tomato sauce, paprika, salt and pepper.Movecontinuously with awooden spoonuntil abechamel. Incorporate thelobster meatandchoppedseamouths. Mix well andremove from heat.Fillthe lobstershellswith this mixture andputinan ovenproof dish. Mix ina bowlwith bread crumbs, cheese and parsley.Sprinklethe surfacewith thatof the 4lobsterhalvesand grillbefore serving.