Matthew suffered martyrdom by being slain with a sword at a distant city of Ethiopia. Mark expired at Alexandria, after being cruelly dragged through the streets of that city. Luke was hanged upon an olive tree in the classic land of Greece. John was put in a cauldron of boiling oil, but escaped death in a miraculous manner, and was afterward banished to Patmos. Peter was crucified at Rome with his head downward. James, the Greater, was beheaded at Jerusalem. James, the Less, was thrown from a lofty pinnacle of the temple, and then beaten to death with a fuller’s club. Bartholomew was flayed alive. Andrew was bound to a cross, whence he preached to his persecutors until he died. Thomas was run through the body with a lance at Coromandel in the East Indies. Jude was shot to death with arrows. Matthais was first stoned and then beheaded. Barnabas of the Gentiles was stoned to death at Salonica. Paul, after various tortures and persecutions, was at length beheaded at Rome by the Emperor Nero.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
		Sauces	2	Servings

INGREDIENTS

		Stephen Ceideburg
1	c	Red wine vinegar
1/4	c	Water
2	ts	Ground cumin
3		Garlic cloves, minced
2	ts	Achiote paste
1	ts	Crushed red pepper
		Salt and black pepper, to taste
1/4	c	Olive oil
1		Dried pasilla chile
1	c	Boiling water
2	tb	Achiote paste
1	tb	Olive oil
3/4	c	Of the marinade

INSTRUCTIONS

MARINADE
SAUCE
Marinade: Combine marinade ingredients.
Makes enough for 2 pounds of beef.
To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef sirloin
with the marinade in a nonmetallic bowl. Refrigerate 6 to 8 hours or
overnight. Drain meat, reserving 3/4 cup of the marinade. Thread meat on
bamboo skewers.
Sauce: Remove and discard seeds from pasilla chile. Coarsely chop chile and
cover with boiling water. Soak for 20 to 30 minutes. Drain, and put in a
food processor with achiote paste and olive oil. Puree. Add the 3/4 cup
marinade and blend until smooth.
To use: Brush on skewers of meat. Broil or grill until meat is done, about
5 minutes, basting with marinade several times. Brush again before serving.
Adapted from Time-Life's "Cooking of Latin America."
From an article by Heidi Haughy  Cusik, The San Francisco Chronicle,
7/1/92.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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