God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The question, then, is this: Does the Bible teach that people have the power and initiative within their own will to believe the gospel? The question is not, “Are people morally responsible for their actions?” The Bible declares that we are. We are responsible to God for every act of will and work that we perform. Neither is the question, “Do people have the opportunity to believe?” The Bible declares that we do. God has made Himself known to all people, either in nature, conscience, or the gospel, so that all are without excuse (Rom. 1:18-23; 2:14-16; Ac. 14:16-17). The question, rather, is this: Do people have a free and unfettered will by which they are able to believe? The Bible declares that they do not. The teaching of Scripture is that all people are born into this life corrupt in nature and therefore ill-disposed to the gospel and to the truth. This is the doctrine of total depravity.
He knows when we are spiritually ready for receive the blessing to our profit and His glory. Waiting in the sunshine of His love is what will ripen the soul for His blessing. Waiting under the cloud of trial that breaks in showers of blessings, is as needful. Be assured that if God waits longer than you could wish, it is only to make the blessing doubly precious. God waited 4000 years, till the fullness of time, ere He sent His Son. Our times are in His hands; He will avenge His elect speedily; He will make haste for our help, and not delay one hour too long.
Chile paste with garlic; (preferably Lan Chi brand or a sambal sekera)
4
Swordfish steaks; about 7 ounces each
1
c
Red pickled ginger
1
lb
Japanese cucumber; seeded, chopped, and pee left on
1
c
Canola oil
16
Wonton wrappers; julienned
2
oz
Japanese spice sprouts
1
ts
Black sesame seeds
1
ts
Toasted white sesame seeds; (See recipe, below)
Avocado Salsa; (See recipe, below), optional
INSTRUCTIONS
MARINADE
GARNISH
In this dish, the marinade serves multiple purposes. It flavors the fish,
of course, but it also acts like a ceviche marinade, and "cooks" the fish
to a certain degree. Because of this, you should keep the grilling time to
a bare minimum, or tbe fish will dry out. This Japanese style of cooking is
called "misoyaki."
Combine all of the marinade ingredients in a mixing bowl. Add the swordfish
and marinate in the efrigerator for 4 hours.
Prepare the grill. Meanwhile, pur.e the red pickled ginger in a food
processor until it is smooth. Place in a sieve, drain, and set aside. Pur.e
the cucumbers in the food processor until smooth. Place in a clean sieve,
drain, and set aside.
To prepare the garnish, heat the oil in a skillet and fry the julienned
wonton wrappers for about 30 seconds over medium heat. Drain on paper
towels. Lightly toss with the sprouts and sesame seeds.
Grill the swordfish for 45 seconds to 1 minute per side for medium rare.
Spoon out a circle of ur.ed cucumber on each serving plate, then spoon a
smaller circle of pickled ginger in the center of the cucumber. Lay a
swordfish steak on the pur.ed ginger, then top with a mound of the mixed
won ton strips. Serve with Avocado Salsa, if desired.
Yield: Serves 4
http://www.foodtv.com/socal/recreg.htm
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998
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