Jesus is the Lamb slain from before the foundation of the world. In the seen and temporal, He was the lamb slain 2000 years ago. In the unseen and eternal, He has always been the slain Lamb. In the seen and temporal realm, you and I live physically right now. In the unseen and eternal realm, you and I were crucified on the cross with Christ. Our old man, inherited from Adam, dead to and separated from God, died with Him.

Dan Stone

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy, Grains			1	Servings

INGREDIENTS

8	oz	Crawfish tails; roughly chopped, (about 1 cup)
2		Eggs
1	tb	Plus 1 teaspoon Essence
1/4	c	Small diced red peppers
1/4	c	Small diced red onion
1/4	c	Chopped green onions
1	tb	Minced garlic
1	ts	Salt
2/3	c	Flour
1/2	c	Masa
1	ts	Baking powder
1/2	c	Milk
		Oil for frying
1	c	Prepared or homemade mayonnaise
1/4	c	Chopped tomato; seeded and peeled
1/4	c	Roasted corn
2	tb	Chopped green onions
1	ts	Minced garlic
2	tb	Crystal Hot Sauce
		Salt and pepper
2	tb	Brunoise red peppers *
2	tb	Brunoise yellow peppers *
2	tb	Chopped green onions *
		Essence *

INSTRUCTIONS

BEIGNETS
TARTAR SAUCE
ESSENCE OF EMERIL SHOW#EE2288
Preheat the deep-fat fryer. For the beignets: In a mixing bowl, combine all
the ingredients together, mix until thoroughly incorporated. Season with
salt and pepper. Refrigerate while preparing the tartar sauce. For the
tartar sauce: In a mixing bowl, combine all the ingredients together, mix
until thoroughly incorporated. Season with salt and pepper. Refrigerate
until cold, about 20 minutes. To fry the beignets: Spoon a heaping
tablespoon of the batter directly into the fryer, about six beignets can be
fried at the same time. This amount will depend on the size of the fryer.
Stir the beignets constantly to prevent them from sticking together and to
the basket. If your fryer has two baskets, then one can be placed on top of
the other. This will aid in the overall golden color of the beignets. Fry
the beignets until golden brown, about 3-4 minutes.
Remove from fryer and place on a paper-lined plate. Season with Essence. To
assemble, spread the plate with some of the tartar sauce. Place the
beignets in a pile in the center of the plate. Garnish the rim with
brunoise of red peppers, yellow peppers, green onions, and Essence.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998

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