If there lurks in most modern minds the notion that to desire our own good and earnestly hope for the enjoyment of it is a bad thing, I submit that this notion has crept in from Kant and the Stoics and is no part of the Christian faith. Indeed, if we consider the unblushing promises of reward and the staggering nature of the rewards promised in the Gospels, it would seem that Our Lord finds our desires not too strong, but too weak. We are half-hearted creatures, fooling around with drink and sex and ambition when infinite joy is offered us, like an ignorant child who wants to go on making mud pies in the slum because he cannot imagine what is meant by the offer of a holiday at the sea. We are far too easily pleased.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
	Cajun	Cajun, Smoker, Seasonings, Rubs and sp	1	servings

INGREDIENTS

1	c	White wine – dry
1		Bell pepper – halved and cleaned
2	tb	Parsley – dried
2	tb	Lea & Perrins Worcestershire sauce
6	dr	Peychaud's bitters; (or 3 drops
		; Angostura bitters)
1		Onion – medium; whole
1		Garlic clove – whole
1	ts	Mint – dried; crushed
1	tb	Liquid smoke

INSTRUCTIONS

For seafood, I usually use a halved lemon instead of dried mint. Or
you can experiment with other wines and seasonings. Also, I usually
put two meats in my Cookin' Cajun at one time. For example, I put a
big pork roast on the top rack when I cook a beef roast on the bottom
rack. As the meats cook, the fat from the pork roast drips down onto
the beef and keeps in moist. The tasty juices from the meats drip
into the water pan and make a great "jus" gravy. Or I may cook a
turkey on the bottom and a ham on the top. The fatty meat makes the
leaner meat more moist. Be careful not to overcook meats or fish
because they will get too dry. From Justin Wilson's Gourmet and
Gourmand Cookbook
Recipe by: Serving Size  : 1    Preparation Time :0:00
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: power to break life controlling problems”