God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Accountability questions asked of his fellow pastors:
1. Have you been with a woman anywhere this past week that might be seen as compromising?
2. Have any of your financial dealings lacked integrity?
3. Have you exposed yourself to any sexually explicit material?
4. Have you spend adequate time in Bible study and prayer?
5. Have you given priority time to your family?
6. Have you fulfilled the mandates of your calling?
7. Have you just lied to me?
The principal use of this public discipline is not for the offender himself, but for the Church. It exceedingly tends to deter others from the like crimes, and so to keep the congregation and their worship pure. Seneca could say, “He who excuses present evils transmits them to posterity.” And elsewhere, “He who spares the guilty harms the good.”
Cod with Bok Coy and Burnt Orange-Star Anise Sauce
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CATEGORY
CUISINE
TAG
YIELD
Meats
Asian
6
Servings
INGREDIENTS
8
lg
Oranges
7
tb
Butter; chilled
1
tb
Oil
1
tb
Rice vinegar
6
Whole star anise*
2
ts
Fresh ginger; peeled, minced
6
Cod or sea bass fillets; (6-ounces each)
2
tb
Butter
4
ts
Garlic; minced
12
Baby bok choy
2
c
Chicken stock or canned low-salt broth
INSTRUCTIONS
BOK CHOY WITH GARLIC
Using vegetable peeler, remove peel (orange part only) in long pieces from
6 oranges. Cut peel into 2 x 1/4 inch strips. cut oranges in half squeeze
enough juice to measure 2 1/4 cups. Melt 1 tablespoon butter with 1
tablespoon oil in heavy large skillet over high heat. Add peel and stir
until peel turns dark brown on edges, about 4 minutes. Add 2 1/4 cups
orange juice, vinegar, star anise and ginger and boil until reduced to thin
sauce consistency, about 12 minutes. Remove sauce from heat.
Preheat oven to 450°F. Sprinkle fish with salt and pepper. Melt 1
tablespoon butter in large skillet over high heat. Add 3 fish fillets; cook
until golden, about 1 minute per side. Transfer fish to rimmed baking
sheet. Repeat with 1 tablespoon butter and remaining fish. Bake fish until
cooked through, about 4 minutes.
Transfer fish to plates. Remove star anise from sauce. Bring sauce to
simmer. Add 4 tablespoons butter; whisk just until melted. Season with salt
and pepper. Serve fish with sauce and bok choy.
*Brown star-shaped seed pods available at Asian markets and specialty food
stores.
For the Bok Choy: Melt butter in heavy large skillet over high head. Add
garlic; saute 1 minute. Add bok choy and stock; simmer until bok choy is
tender, turning occasionally, about 8 minutes. Season with salt and pepper.
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Arrows, Ogunquit, Maine
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 10,
1998
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