Grilled Beef, Roasted Pepper, And Raisin Risotto

There's no gridlock with God…no stalemate…no tie game. If a husband and wife have talked things out, but cannot come to agreement on a matter, the Bible teaches that the husband's authority prevails. By divine design God has entrusted to the husband leadership and authority with which to wisely and lovingly rule the household. The husband is not guaranteed the smartest decisions-but God does expect him to exercise leadership in the home and to have the power to veto (break up an impasse with his vote). However, this does not give him the right to be arrogant and to flaunt his authority, or to run roughshod over other family members' feelings. He has no right to refuse to listen to his wife, to withdraw from confrontational discussions, to act in anger, or to act in a non-understanding way (1 Peter 3:7). He has no right to exasperate his children or anyone else in the family. He must love his wife even as Christ loves the church and gave Himself up for it. Because of the Biblical doctrine of ';male headship,' I place (and I believe God places) the brunt of the responsibility for family growth, happiness, and harmony, upon the husband. Since he is the one entrusted with leadership, he is the one chiefly responsible for leading the family towards the goal of Christlikeness (Peter Wise).

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

1	lb	Top round
2	T	Olive oil
1	T	Essence
1	T	Olive oil
1	c	Julienned yellow onions
2	T	Minced shallots
1	T	Minced garlic
2 1/2	c	Arborio rice
2	c	Veal reduction
1/4	c	Red wine
1/3	c	Dry Marsala
8	c	Meat stock
1/2	c	Julienned roasted green
		peppers
1/2	c	Julienned roasted red
		peppers
1/2	c	Julienned roasted yellow
		peppers
1/2	c	Romano Cheese
1/2	c	Golden raisins
1	T	Finely diced red peppers
1	T	Finely diced yellow peppers
2	T	Chopped green onions
3	oz	Block of Romano Cheese
3		Grilled whole green onions

INSTRUCTIONS

ESSENCE OF EMERIL SHOW #EE2318  Preheat the grill. Season the top round
with the olive oil and  Essence. Place on the grill. Grill for 3 to 4
minutes on each side  for medium-rare. For the risotto: In a saute pan,
heat the olive oil.  When the pan is smoking hot, add the onions,
shallots and garlic.  Saute the vegetables for 1 minute. Using a wooden
spoon, stir in the  rice, saute for 1 minute. While stirring
constantly, add the veal  reduction, wine, Marsala, and meat stock, one
cup at a time. Cook the  risotto for 10 to 12 minutes, stirring
constantly. Fold in the  peppers, cheese and raisins. Season with salt
and pepper. Remove the  round from the grill and slice on the bias into
2-ounce portions. To  assemble, mound the risotto in the center of the
platter. Fan the  meat around the risotto. Garnish with the brunoised
peppers, grilled  green onion, and with a peeler, cut off thin slices
of the cheese  over the top of the risotto.  Yield: 4 servings  Posted
to recipelu-digest by molony <molony@scsn.net> on Mar 04, 1998

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