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I want to strike a blow at the lazy, easy, sleepy Christianity of these latter days, which can see no beauty in zeal, and only uses the word “zealot” as a word of reproach… Zeal in religion is a burning desire to please God, to do His will, and to advance His glory in the world in every possible way. It is a desire which no man feels by nature – which the Spirit puts in the heart of every believer when he is converted, but which some believers feel so much more strongly than others that they alone deserve to be called “zealous” men. This desire is so strong, when it really reigns in a man, that it impels him to make any sacrifice, to go through any trouble, to deny himself to any amount, to suffer, to work, to labor, to toil, to spend himself and be spent, and even to die, if only he can please God and honor Christ.
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    • Salsa Verde – Master Chefs

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    CATEGORY CUISINE TAG YIELD
    Eggs Italian Roasts, Veal, Masterchefs, New york, F 12 Servings

    INGREDIENTS

    3 tb Oil, olive, extra-virgin
    1 c Oil, olive, extra-virgin
    1/2 c Shallot **
    4 Anchovy, fillets **
    1/2 c Vinegar, red wine
    Salt (to taste)
    Pepper (to taste)
    2 Peppers, red bell, roasted OR
    1 c Pimientos, canned **
    1 md Onion, red (1 cup) **
    2 Celery, stalks **
    1 c Parsley, Italian **
    2 lg Eggs, hard cooked **

    INSTRUCTIONS

    ** Finely chopped
For Salsa Verde:
================
Heat 3 tablespoons of olive oil in a medium skillet.  In the hot
oil, saute shallots and anchovies, stirring until shallots are
softened, 2 to 3 minutes.  Cool.
In bowl, combine 1 cup olive oil, wine vinegar and salt and
pepper to taste.  Add shallot-anchovy mixture and remaining
ingredients.  Stir well, adjust seasoning and set aside.
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef:  Lidia Bastianich, Felidia Restaurant, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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