Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa

So far from making evangelism pointless, the sovereignty of God in grace is the one thing that prevents evangelism from being pointless. For it creates the possibility – indeed, the certainty – that evangelism will be fruitful. Apart from it, there is not even a possibility of evangelism being fruitful. Were it not for the sovereign grace of God, evangelism would be the most futile and useless enterprise that the world has ever seen, and there would be no more complete waste of time under the sun than to preach the Christian gospel.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Ethnic, Meat, Salad	4	Servings

INGREDIENTS

1	T	Vegetable oil
2		Beef tenderloins, cleaned
1/2	c	Adobo sauce, see directions
1/2	c	White wine
1/4	c	Sugar
1/2	c	Hibiscus flowers, dried
1/2	c	Ginger, peeled and diced
		Juice of 1 lemon
2	T	Walnut oil
2		Shallots, diced
2	c	Apricots, diced
2	T	Basil, chopped
2	T	Mint, chopped
2	t	Sea salt
1	lb	Mixed greens, cleaned
1	lb	Baby vegetables, cut in
		halves length
3		Basil sprigs

INSTRUCTIONS

Adobo sauce: Soak chiles in hot water for 15 minutes and puree.
Marinate beef in adobo sauce and vegetable oil; keep refrigerated
until ready to use. To make salsa, combine wine, sugar, hibiscus,
ginger and lemon in a sauce pan and bring to a boil. Set aside and  let
ingredients steep for at least 15 minutes. Strain through a fine  sieve
without pressing, then and walnut oil, peaches, shallots,  basil, mint
and season with salt. Set aside. In a medium saute pan,  at high heat,
sear the beef for 45 seconds to 1 minute on each side.  While the beef
is cooking in the oven, saute baby vegetables with  basil sprigs in
vegetable oil for 2 minutes and deglaze the pan with  1 ounce of
vinaigrette. Divide greens in the center of each plate,  place beef on
top and spoon vegetables and salsa around beef and  greens.  Suggested
Wine: Cakebread Sauvignon Blac Napa '92  Recipe by: David Garrido of
Jeffrey's, Austin, TX Posted to MC-Recipe  Digest V1 #694 by Kathy
Meade <kmeade@idsonline.com> on Jul 27, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1555 Calories From Fat: 545 Total Fat: 61g Cholesterol: 209.1mg Sodium: 1249.6mg Potassium: 2944mg Carbohydrates: 183.4g Fiber: 17.2g Sugar: 78.4g Protein: 68.9g