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SHRIMP AND CHICKEN SKEWERS WITH WILD RICE
Servings: 4 servings

1 jalapeno pepper*
2 tbl shallot, minced
1/4 cup parsley, minced
1 rind of 1 lemon, minced
4 garlic cloves, minced
12 jumbo shrimp **
1/2 lb chicken breast ***
1 juice of 1 lemon
1 tbl olive oil
1 large shallot, sliced
1 tsp red chili pepper, dried
10 fresh basil leaves, minced
10 fresh mint leaves, minced
1 1/2 lb tomatoes ****
4 small soaked bamboo skewers
*+=+
-wild rice*
1 tsp sesame oil
1/2 cup onion, chopped

Directions: servings: 4 *=+ skewers* skewers: * core, seed, and mince jalapeno pepper ** peel and devein shrimp *** bone and skin chicken breast and cut into 12 (1/2 inch) strips **** peel, core and seed tomatoes and cut into 1 inch chunks 1. combine jalapeno, minced shallot, parsley, lemon rind, and half of the garlic to make a fine paste. place in a bowl with the shrimp and chicken and lemon juice. toss to coat. marinate, covered, for at least 1 hour. 2. heat the oil in a 2 quart pot. add the sliced scallion, remaining garlic, chili pepper, basil and mint. cook for 2 minutes. add the tomatoes, cover the pot, and cook for 10 minutes. keep warm. 3. heat a broiler or grill to hot. 4. wrap a strip of chicken around the outside of a shrimp. stick a skewer through them both so both are secure. wrap the remaining chicken and shrimp the same way, putting 3 wrapped shrimp on each of 4 skewers. grill or broil for 2 minutes a side. slide chicken and shrimp onto plates, and serve with wild rice and stewed tomatoes. wild rice: 5. heat the oil in a 2 quart pot. add the onion, celery, garlic and pepper. cook for 2 minutes, until lightly browned and soft. 6. add the rice, bay leaf, pine nuts and stock. bring to a boil, cover, and lower the heat so the liquid simmers. continue cooking for 55 minutes. uncover and cook until all the liquid has been absorbed. discard the bay leaf. per serving: 351 calories, 9.3 g fat (23%), 34 g protein, 179 mg sodium, 139 mg cholesterol, 5.3 g dietary fiber. from prevention magazine, march 1988, as given to them by: the four seasons, new york city, seppi renggli, exec. chef. posted by: sheila exner, january 1992
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Hamlet in Rosencrantz and Gildenstern Are Dead

The play Rosencrantz and Gildenstern Are Dead by Tom Stoppard is a focus on two of the minor characters from Shakespeare's Hamlet. Stoppard's work is completely ingenious and thus requires that the reader have extensive knowledge of Hamlet. Many snippets of actual dialogue from Hamlet can be found in Stoppard's play. This dialogue rarely is featured as the main goings on at time but it serves as a guide to understanding just some of Stoppard's many metaphysical themes.
Rosencrantz and Gildenstern are unimportant servants to King Claudius in Hamlet. They keep their same roles in R & G Are Dead but are instead completely spotlighted. Stoppard follows them through their actions, which are often nothing more than lengthy discussions portraying their lack of knowledge about their identities and their existence. They can barely remember their own names as is showed when characters of Hamlet cannot discern which is which.
Stoppard's main use of the play Hamlet is to have it represent the actions of one's life. Stoppard's goal in this work is to show life as a quick journey through the unknown and to show death as an inevitable and final end to this journey. Hamlet, in this play, truly stands as a mini human life. This representation is completely essential to grasping Stoppard's theme. Rosencrantz and Guildenstern know nothing of their creation or why they are truly here. They stand for all of humanity, which knows nothing of what life truly is or why they are here. But Stoppard carries it further than that. He surmises that we know nothing of life because there is nothing to know, for we are nothing but unimportant inhabitants that will soon be gone. This theme is what makes Rosencrantz and Gildenstern the perfect pair to lead the play, for in Hamlet they are nothing but unimportant inhabitants of the world.






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