Oysters Lafitte – We Love God!

This guilt issue follows us throughout our Christian walk. And as we mature in Christ we learn the value of dealing with it rightly and the dangers of dealing with it wrongly. We learn that even though God has forgiven us, we can sense it when not God, but Satan “the accuser” (Rev. 12:10) seeks to remind us of our failures and faults. We learn how to engage in spiritual battle to prevent false guilt from setting in. We learn to not trust in our feelings as it pertains to guilt, but fully stand on the promises from God’s Word. We learn to allow that which makes us guilty to only be the things that violate God’s Word. We learn the difference between real guilt and an overactive conscience. We learn the need to keep excelling in Christ, but refuse to allow the conviction to grow spiritually become a continual self-loathing low-grade guilt that we aren’t doing enough for Jesus. We learn to greater recognize our sinfulness and yet the incredible promise that we can always “draw near with confidence to the throne of grace, so that we may receive mercy and find grace to help in time of need” (Heb. 4:16).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Meats, Eggs	New Orleans	Appetizers, Masterchefs, Norleans, Seafood, Ver	4	Servings

INGREDIENTS

2	T	Butter, clarified
1		Garlic, clove
1	T	Onion, green minced
1		Shallot, minced
1	t	Dill weed
1/2	c	Wine, white
1/2	c	Cream
1/2	lb	Crabmeat
1	T	Flour
24		Oysters, on the half shell
		Salt, rock
2		Egg yolks
1	ds	Salt
1	t	Juice, lemon
1	t	Tarragon
2	T	Wine, white
1/2	lb	Butter
		Salt, to taste
		Pepper, white to taste
		seconds.

INSTRUCTIONS

Garlic Onion Cream Sauce : ==========================  Heat the butter
in a skillet and add garlic, green onion, shallot and  dill. Cook for 2
minutes and add white wine and cream. Reduce until  thickened.  In
another pan, saute the crabmeat in an ounce of clarified butter  until
hot, then add the crabmeat to the cream mixture.  Add combined flour
and melted butter.  Wine and Tarragon Sauce: ========================
Carefully cook the egg yolks with a dash of salt and lemon juice,
stirring all the while.  Reduce the wine and tarragon to a paste and
add.  Drizzle in butter until the sauce is thick and emulsified. Taste
and  correct seasoning with salt and white pepper.  Oysters: ========
Put the oysters on a bed of rock salt and place them under a broiler
for  After thirty seconds, take them out of the broiler and spread on
the  cream sauce.  Top with the second sauce and then broil until
brown.  Source: Great Chefs of New Orleans, Tele-record Productions  :
Box 71112, New Orleans, Louisiana - 1983  :    Chef Gunter Preuss,
Versailles Restaurant, New Orleans  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“Jesus Christ! The answer is on everyone’s lips”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 649 Calories From Fat: 523 Total Fat: 59.4g Cholesterol: 254.9mg Sodium: 181.9mg Potassium: 433.3mg Carbohydrates: 21.2g Fiber: <1g Sugar: <1g Protein: 5.4g