Be men! In courage; not cowards, turning our back on the foe, or giving way in danger, or reproach, or evil days. In solidity; not shifting or shadowy, but immoveable as the rock. In strength; as the man is, so is his strength. Be strong! In wisdom. Foolishness is with childhood, wisdom with manhood. Speak and act with wisdom, as men. In ripeness. The faculties of men are ripe, both for thinking and working. They speak ripe words, think ripe thoughts, plan and execute ripe things. In understanding be men! In all things – what you do, and what you refrain from doing, be men. Act the manly part – let nothing effeminate, luxurious, sickly, childish, puny, little, narrow be seen about you. Christianity makes men, not babes. Adorn the doctrine of Christ by your manliness. In the Church, in the world, in business, in conversation, in prosperity, and adversity, [act] like men! Let no man despise you; and let no man despise the Gospel because of you.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	1	Servings

INGREDIENTS

1	ts	Dijon mustard
1	ts	Corn oil
1	ts	Rice wine
1	ts	Honey
1		6-ounce swordfish filet; 1 in thick
1	oz	Olive oil
		Salt and pepper to taste
3		Shrimp; (15 count)
1 1/2	oz	Barbecue sauce
1	sm	Sweet onion; sliced 1/2 in thick
		Parsley sprigs

INSTRUCTIONS

Combine mustard, corn oil, rice wine and honey in bowl; mix well. Rub
swordfish with olive oil; sprinkle with salt and pepper. Rub shrimp with 1
ounce barbecue sauce. Arrange swordfish in 1 end of broiler pan;
arrange shrimp in other end of broiler pan. Place sliced onion between
seafood. Place on top rack of broiler preheated to 450 degrees. Broil for 4
minutes on each side. Spoon honey-mustard on I side of serving plate; place
onions on other side of plate. Arrange swordfish in honey-mustard; arrange
shrimp on onions. Drizzle shrimp with remaining 1/2 ounce barbecue sauce.
Garnish with parsley sprigs.
Formatted for MCrecipe by JoAnn Pellegrino 5/98
JoAnn's note: Chef Bob, as I know him, is no longer at Kokomo's in the
Mirage. He has been assigned to head all the kitchens at Treasure Island in
Las Vegas. He is a wonderfully creative chef who has prepared
glorious feasts for our family.
NOTES : Recipe by Chef Robert Camerota, The Mirage Hotel, Kokomo's
Restaurant (see JoAnn's note at end) Las Vegas Cooking published by Nathan
Adelson Hospice of Las Vegas NV
Recipe by: Las Vegas Best Bets/The Mirage
Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com> on May
19, 1998

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