Name: Rhum And Pepper-Painted-Chicken with a Mango-Habanero Mojo
Ingredients: 2 c Mango-Habanero Mojo; 3/4 c Rhum and Pepper Paint; 4 Boneless chicken breast halves OR 4 black; (or dolphin fish or; ; grouper fillets, red snapper), about; ; 8 ounces each; 1 tb Peanut oil; 4 Lime wedges for garnish; 2 ts Black peppercorns; 4 Whole cloves; 2 And 1/2 tablespoons sugar; 1/4 c Soy sauce; 1/4 c White rhum; 1 tb Grated lemon zest; 2 ts Fresh lemon juice; 2 Ripe mangoes; peeled, pitted, and; ; roughly chopped; 1/2 c Chardonnay wine; 2 tb Fresh orange juice; 1/2 Habanero or Scotch bonnet chile; seeded and finely; ; minced

There are too many “ball-park” interpreters and expositors today. The theological atmosphere of evangelicalism is saturated with a dense fog of uncertainty and misplaced emphases in handling the Word of God. Many churches are on the rocks because of careless hermeneutics, ignorance of biblical languages, and unsystematic theology. Rough estimates as to what this or that passage means will not do. We need qualified expositors who will take the time and make the necessary sacrifices to do their homework well and bring clarity to the minds of God’s people as they read and study God’s holy Word.

Robert Thomas

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains		Gma1	1	servings

INGREDIENTS

2	c	Mango-Habanero Mojo
3/4	c	Rhum and Pepper Paint
4		Boneless chicken breast halves OR 4 black; (or dolphin fish or
		; grouper fillets, red snapper), about
		; 8 ounces each
1	tb	Peanut oil
4		Lime wedges for garnish
2	ts	Black peppercorns
4		Whole cloves
2		And 1/2 tablespoons sugar
1/4	c	Soy sauce
1/4	c	White rhum
1	tb	Grated lemon zest
2	ts	Fresh lemon juice
2		Ripe mangoes; peeled, pitted, and
		; roughly chopped
1/2	c	Chardonnay wine
2	tb	Fresh orange juice
1/2		Habanero or Scotch bonnet chile; seeded and finely
		; minced

INSTRUCTIONS

RHUM AND PEPPER PAINT
MANGO-HABANERO MOJO
Preheat oven to 450 degrees F. Spread the paint liberally on the curved
side of the fillets (paint on the skin side).
Heat a large cast-iron skillet until almost smoking. Add the peanut oil and
carefully lay the fish in the skillet, paint or skin side down. Shake the
pan a few times to prevent the fish from sticking. Cook the fish until dark
on the painted side, about 2 minutes. Turn the fish over and drain the oil
from the skillet. Transfer the skillet to the oven and bake for 7 to 9
minutes (15-20 minutes for chicken).
Warm the mojo through the ladle about 1/2 cup onto each serving plate.
Remove the fish from the oven and place the fillets on top of the mojo.
Serve with the plaintains and a wedge of lime.
Note: Keep an eye on the plantains as they get close to done, because they
will burn easily if unattended.
Yield: 4 servings
Rhum and Pepper Paint:
Toast the peppercorns and cloves together in a dry skillet over medium-high
heat until puffs of smoke begin to appear. Transfer to a spice grinder and
grind roughly, about 1 minute.
Place the sugar, soy sauce, rhum, lemon zest, and juice in a small heavy
saucepan, and add the powdered spices. Over medium heat, reduce the liquid
until 1/4 cup remains, about 10 to 12 minutes; it will begin to foam as it
reduces.
Remove the pan from the heat and strain through a fine-mesh strainer into a
bowl. Let cool to room temperature.
Yields: about 1/4 cup
Mango-Habanero Mojo:
In a blender, puree the mangoes, wine, and orange juice until smooth.
Strain through a medium-fine-mesh strainer and stir in the habanero. Keep
refrigerated until needed and then serve warm.
Note:
Store this mojo in the refrigerator for no longer than 2 or 3 days. This
sauce tastes best if not kept warm too long; the sweet topical flavor of
the mango diminishes if it is overcooked. If you prefer a spicier sauce,
add more minced chile-a little at a time-until hot enough.
Yields: about 2 cups
Converted by MC_Buster.
NOTES : From Norman Van Aken
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God is humble”