God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Nothing makes God more supreme and more central than when a people are utterly persuaded that nothing – not money or prestige or leisure or family or job or health or sports or toys or friends – is going to bring satisfaction to their aching hearts besides God. This conviction breeds a people who passionately long for God on Sunday morning. They are not confused about why they are here. They do not see songs and prayers and sermons as mere traditions or mere duties. They see them as means of getting to God or God getting to them for more of His fullness.
God is glorified not only by His glory’s being seen, but by its being rejoiced in. When those that see it delight in it, God is more glorified than if they only see it. God made the world that He might communicate, and the creature receive, His glory…both [with] the mind and the heart. He that testifies his having an idea of God’s glory [doesn’t] glorify God so much as he that testifies also his approbation [i.e., his heartfelt commendation or praise] of it and his delight in it.
Fresh Scotch bonnet or habanero peppers, halved and seeded
INSTRUCTIONS
FOR CHICKEN
FOR WET JERK RUB
FOR CHICKEN: Remove and discard giblets from chicken. Rinse chicken under
cold water, and pay dry. Remove skin, and trim excess fat; split chicken in
half lengthwise.
Place chicken in a large shallow dish, and spread 1-1/4 cups Wet Jerk Rub
over both sides of chicken. Cover and marinate in refrigerator 1 to 4
hours.
Coat grill rack with cooking spray; place rack on grill over medium-hot
coals. Place chicken on rack, and cook 45 minutes or until done, turning
occassionally and basting with remaining 1/4 cup Wet Jerk Rub. Yield: 6
servings (serving size: 3 ounces chicken).
FOR WET JERK RUB: This rub resembles a paste that is "packed" onto the
chicken. Use an electric coffee grinder to grind whole allspice and nutmeg:
freshly ground spices will give much more flavor than bottled ones. Be sure
to wear gloves when you handle the chile peppers and pack on the rub; the
oil in the chiles will burn your skin.
Place all ingredients in a food processor, and process until a thick paste
forms, scraping the sides of the bowl once. Yield: 1-1/2 cups (serving
size: 1 tablespoon).
NOTES : Jerk is the Jamaican method of barbecue. Add oak, pecan, or hickory
wood to a charcoal fire to make your jerk more authentic. Substitute 2 to 3
serrano chile peppers for the Scotch bonnet peppers, if desired.
Recipe by: Cooking Light, Sept 1994, page 91
Posted to MC-Recipe Digest V1 #857 by The Taillons <taillon@earthlink.net>
on Oct 21, 1997
A Message from our Provider:
“Lust and selfishness do not equal love”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!