One principle that today’s intellectuals most passionately disseminate is vulgar relativism. For them it is certain that there is no truth, only opinion: my opinion, your opinion. They abandon the defense of the intellect; those who surrender the domain of the intellect make straight the road to fascism. Totalitarianism is the will-to-power unchecked by any regard for truth. To surrender the claims of truth upon humans is to surrender Earth to thugs. Vulgar relativism is an invisible gas, odorless, deadly that is now polluting every free society on earth. It is a gas that attacks the central nervous system of moral striving. “There is no such thing as truth,” they teach even the little ones. “Truth is bondage. Believe what seems right to you. There are many truths as there are (many) individuals. Follow your feelings. Do as you please. Get in touch with yourself.” Those who speak in this way prepare the jail of the twenty-first century. They do the work of tyrants.

Michael Novak

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Gma2	1	servings

INGREDIENTS

3	tb	Olive oil
3	oz	Andouille sausage; finely chopped
1/2	c	Chopped yellow onions
2	ts	Chopped garlic
		Salt
		Freshly ground black pepper
1/2	c	Fresh tomatoes; peeled, seeded and
		; chopped
2	c	Cubed potatoes; blanched until fork
		; tender
1	c	Veal reduction
2	tb	Chopped green onions
4		Salmon fillets; (6 ounce)
1 1/4	c	Sweet barbecue sauce
1/2	c	Flour
1		Onion; cut into thin rings
2	c	Vegetable oil
1	c	Worcestershire sauce
1	tb	Finely chopped parsley

INSTRUCTIONS

In a saute pan, heat 1 tablespoon olive oil. When the oil is hot, add
the andouille sausage and render for 3 minutes. Add the onions and
saute for 2 minutes. Add the garlic and tomatoes and saute for one
minute. Season with salt and pepper. Add the potatoes and cook for 2
minutes. Add the veal reduction. Bring the liquid up to a boil.
Reduce the sauce to a simmer and cook for 3 to 4 minutes. Remove from
the heat, stir in the green onions and keep warm.
Season the salmon fillets with salt and pepper. In a saute pan, heat
the remaining olive oil. When the oil is hot, sear the salmon for 2
to 3 minutes on each side for medium rare. Remove the pan from the
heat and brush each fillet with a tablespoon of the barbecue sauce.
Season the flour with salt and pepper. Dredge the onions in the
seasoned flour. In a sauce pan, heat the vegetable oil. When the oil
is hot, add the onions and fry until crispy and golden brown, about 2
to 3 minutes, stirring constantly. Remove from the oil and drain on
paper towels. Season the onions with salt and pepper.
To assemble, spoon about 1/4 cup of the sauce in the center of each
plate. Spoon 1/2 cup of the hash in the center of the sauce. Lay the
salmon fillet directly on top of the hash and spoon the
Worcestershire sauce over the fish. Garnish with the fried onions and
parsley.
Yields: 4 main-course servings
Converted by MC_Buster.
NOTES : From Emeril Lagasse
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Quit griping about your church; if it was perfect, you couldn’t belong.”