Buffalo Fillet With Honey Roasted Vidalias

Our local deity is not Jesus. He goes by the name Jesus. But in reality, our local deity is Jesus Jr. Our little Jesus is popular because he is useful. He makes us feel better while conveniently fitting into the margins of our busy lives. But he is not terrifying or compelling or thrilling. When we hear the gospel of Jesus Jr., our casual response is “Yeah, that’s what I believe.” Jesus Jr. does not confront us, surprise us, stun us. He looks down on us with a benign, all-approving grin. He tells us how wonderful we really are, how entitled we really are, how wounded we really are, and it feels good. Jesus Jr. appeals to the flesh. He does not accept the things of the Spirit of God, for they are folly to him. He is not able to understand them, much less impart them, because Jesus Jr. is the magnification of Self, the idealization of Self, the absolutization of Self turning around and validating Self, flattering Self, reinforcing Self. Jesus Jr. does not change us, because he is a projection of us.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Grains		Cooking liv, Import	1	Servings

INGREDIENTS

2		Yellow peppers, seeded and
		minced
1/2		Red onion minced
1		Yellow tomato, seeded and
		minced
1/2	t	Coriander, minced
1/2	t	Orange juice
1/2	t	Honey
		Salt and pepper to taste
1		Red pepper, seeded and
		chopped
1/4		Onion, chopped
1		Chipotle in adobo sauce
1	t	Cider vinegar
4		Fillets, ten ounces each
4		Vidalias, peeled and cored
3/4	lb	Sugar snaps, clipped
2	lb	Enoki mushrooms, broken
		apart
1	lb	Carrot, julienne
1/2	lb	Spinach, sauteed with
		garlic salt and pepper
2	T	Honey
1	T	Peanut oil

INSTRUCTIONS

In a bowl combine all salsa ingredients, stir to combine and allow to
sit for 1/2 hour.  In a blender puree all sauce ingredients, until
smooth. Adjust  seasoning and reserve.  Season fillet with salt and
pepper. Rub onion with honey, oil and  salt and pepper. Place in pan
and cover 35 minutes at 350 degrees or  until soft. Remove center of
onion and chop. Add to spinach.  Blanch sugar snaps and carrots.  Roast
fillet at 550 degrees for 10 minutes. Place mushrooms, sugar  snaps,
carrots and a little spinach in onion. Garnish plate in 2  quarters
with spinach. Garnish other 2 quarters with yellow pepper  salsa. Place
meat in 1 quarter of salsa and onion in the other  quarter of salsa.
Garnish with red pepper sauce.  Recipe by: Cooking Live Show #8889
Posted to MC-Recipe Digest V1 #628  by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on May 31, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1613 Calories From Fat: 578 Total Fat: 65.1g Cholesterol: 117.6mg Sodium: 3337.3mg Potassium: 7498mg Carbohydrates: 216.1g Fiber: 53.9g Sugar: 69.6g Protein: 73.4g