[God has] helped me understand that accountability is closely tied to visibility and that personal holiness will not come through anonymity but through deep and personal relationships with my brothers and sisters in the local church. And so I have sought to make myself more visible that I may accept correction and rebuke when necessary. At the same time I have renewed my commitment to the One who is always watching and who knows every word I write and every intention of my heart.

Tim Challies

CATEGORY	CUISINE	TAG	YIELD
Grains		Sauce	1	Servings

INGREDIENTS

1/4	ts	Whole cumin seeds
1/4	ts	Whole coriander seeds
1/2	md	Onion; thickly sliced
8		Cloves (large) garlic; unpeeled
8		Dried Ancho chilies
1	pn	Cinnamon (generous)
1/4	ts	Freshly ground black pepper
1	lg	Orange; shredded zest of
1/2	ts	Dried oregano
		Hot water
1	lg	Orange; juice of
1/2		Lime; juice of
		Salt to taste

INSTRUCTIONS

Date: Fri, 8 Mar 1996 14:44:40 -0600 (CST)
From: Chris Kaufman <kaufman@biosci.cbs.umn.edu>
In my typical prompt and timely manner I've wrangled some recipes from the
Minneapolis Hotluck participants and am finally posting them for your
pleasure.  From: Alison and John Krufka.  (I got this recipe from Minnesota
Public Radio's "The Splendid Table") This marinade is warm and flavorable,
but not hot. It should work well with chicken, seafood, prok [and euks!]
and vegtables for grilling, braising or sauteing. It should keep about 1
month in the Frig. Makes about 1 cup.
In a heavy skillet over medium heat toast the cumin and coriander about 5
minutes, or until aromatic.  Grind to a powder in a coffee mill or with a
morter and pestle.  Add onion, garlic, and chilies to pan, roasting chilies
3 to 5 minutes until aromatic. Remove immediately. Take onion slices to
golden and garlic to slightley softened, about 10 minutes. Stem and seed
chilies, then cover with hot water and let soak 30 minutes. Meanwhile toast
the cinnamon, pepper and orange zest 10 seconds over medium heat. Combine
all ingredients in a blender (peeling garlic first), including chilies and
a few tablespoons of their liquid. Puree, season to taste, and refrigerate
until needed. Marinate larger pieces of meat or poultry from several hours
to overnight. Fish needs only an hour or so while vegetables are ready to
cook within the hour. Always refrigerate marinating foods.
CHILE-HEADS DIGEST V2 #263
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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