Name: Pasilo Chile-Pepper-Rubbed-Salmon over Chipotle Potato
Ingredients: 2 Anaheim chiles-dry,seedless;; ;softened in boiling water; 1/4 c Pineapple juice; 1/4 c Grapefruit juice; 1/4 c Lime juice; 1/4 c Orange juice; 1 tb Fresh celentro ; chopped; 4 tb Butter ; room temperature; 3 Chipotle peppers; canned-; ;rinsed and seeded; 3 Or dried chipotle peppers; ;softened in boiling water; 1 1/4 lb Potatoes(Mashed);2 cups hot; 2 Pasillo pepper-dry, seedless; ;ground to dust; 1 tb Or Pre-grounded pasilo chile; 4 Salmon filets; Salt

Recently Leadership Magazine commissioned a poll of a thousand pastors. The pastors indicated that 12 percent of them had committed adultery while in ministry – one out of eight pastors! – and 23 percent had done something they considered sexually inappropriate. Christianity Today surveyed a thousand of its subscribers who were not pastors and found the figure to be nearly double, with 23 percent saying they had had extramarital intercourse and 45 percent indicating they had done something they themselves deemed sexually inappropriate. One in four Christian men are unfaithful, and nearly one half have behaved unbecomingly! Shocking statistics! Especially when we remember that Christianity Today readers tend to be college-educated church leaders, elders, deacons, Sunday school superintendents, and teachers. If this is so for the Church’s leadership, how much more for the average member of the congregation? Only God knows!

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Fruits		Fish, Spicy	4	Servings

INGREDIENTS

2		Anaheim chiles-dry,seedless;
		;softened in boiling water
1/4	c	Pineapple juice
1/4	c	Grapefruit juice
1/4	c	Lime juice
1/4	c	Orange juice
1	tb	Fresh celentro ; chopped
4	tb	Butter ; room temperature
3		Chipotle peppers; canned-
		;rinsed and seeded
3		Or dried chipotle peppers
		;softened in boiling water
1 1/4	lb	Potatoes(Mashed);2 cups hot
2		Pasillo pepper-dry, seedless
		;ground to dust
1	tb	Or Pre-grounded pasilo chile
4		Salmon filets
		Salt

INSTRUCTIONS

PASILO CHILE-PEPPER-RUBBED
SALMON OVER CHIPOTLE POTATO
WITH ANAHEIM CHILE CITRUS
GLAZE
1. Finely mince softened Anaheim chiles. In saucepan combine all juices and
minced Anaheim ciles.  Reduce juices over medium heat until only 1/4 cup
remains. Cool slightly. Add cilantro and whisk in butter. Refrigerate
2. Puree chipotle peppers (if needed, add a little water). Fold puree into
hot mashed potatoes and keep warm.
3. Rub salmon filets with ground pasillo chile dust. Sprinkle Salmon
lightly, with salt.  Broil or grill over medium heat until fully cooked, 3
to 4 minutes on each side.  Place 1/2 cup of potatoes and 1 salmon filet on
each of 4 plates, then top with chile citrus glaze. Server immediately.
Makes 4 Servings.
From Chef Kevin Rushoski of Octopus Garden in Port Washington, Printed in
Newsday (Long Island Newspaper). Taking The Heat off Chiles by Wendy Lin,
June 4, 1997, Food and Dining section.
Posted to MM-Recipes Digest V4 #158 by stut@liii.com (Stu) on Jun 7, 1997

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