Name: Roasted Red Mullet with Peasant Meat Juices
Ingredients: 8 Whole Fresh red mullet; cleaned; 1/4 c Olive oil; 2 Garlic cloves; peeled; 1 tb Finely-ground black pepper; 2 tb Finely-chopped mild herbs; (parsley; basil, tarragon, and oregano); 2 tb Butter; 1 c Julienned yellow onions; Salt; to taste; Freshly-ground black pepper; to taste; 1/2 c Small-diced eggplant; 2 Fresh artichoke hearts; quartered, and; Cooked until tender; 1/2 c Peeled; seeded, chopped Italian plum; Tomatoes; 1/4 lb Kalamata olives; pitted, halved; 1 tb Chopped garlic; 3 tb Chopped green onions; green parts only; 1 tb Finely-chopped fresh parsley; 1 tb Shredded fresh basil leaves; 1/2 ts Chopped fresh thyme leaves; 1/2 c Red wine; 1/2 c Demi-glace; 3 Red bliss potatoes; roughly chopped; Fried parsnips

Here are some things which must be done before one leaves a church: 1. We must check our motives very carefully. 2. Our reasons must be well grounded and clearly articulated. 3. We must be in regular, earnest prayer about the matter. 4. We must guard our tongues very carefully. 5. We must be extremely careful that we do not unnecessarily create unrest in other members. 6. Our discussions with the leadership must be characterized by love. 7. Our attempts to correct matters must be with great respect, care and patience. 8. If our concern is over personal preferences, rather than biblical matters, we must consider others’ interests more important than ours. 9. Great care should be taken that we submit to the leadership of the church, unless we determine with proper counsel that there is a serious biblical issue at stake. 10. If the leadership will listen, we need to give them plenty of time to consider the matter. 11. If the leadership will not listen to us, or will not take proper action to correct the matter and we are thoroughly convinced that there is a serious biblical issue, we should ask for a meeting of the church in which to express our concerns. 12. We should ask ourselves what we have personally done to correct any wrong or deficiency in the church with which we are concerned. 13. We should evaluate if our leaving would do harm to an otherwise good church. 14. We should never leave, nor encourage others to leave, unless we are thoroughly convinced that one or both of the following conditions exist: 1) that the church has become an apostate church (where serious unbiblical teaching or practices are allowed), or 2) that we are convinced that, over the long haul, we cannot find a place to serve in the church, or that our families will not be spiritually fed in that body.

Curtis Thomas

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Italian	Emlive06	4	servings

INGREDIENTS

8		Whole Fresh red mullet; cleaned
1/4	c	Olive oil
2		Garlic cloves; peeled
1	tb	Finely-ground black pepper
2	tb	Finely-chopped mild herbs
		(parsley; basil, tarragon, and oregano)
2	tb	Butter
1	c	Julienned yellow onions
		Salt; to taste
		Freshly-ground black pepper; to taste
1/2	c	Small-diced eggplant
2		Fresh artichoke hearts; quartered, and
		Cooked until tender
1/2	c	Peeled; seeded, chopped Italian plum
		Tomatoes
1/4	lb	Kalamata olives; pitted, halved
1	tb	Chopped garlic
3	tb	Chopped green onions; green parts only
1	tb	Finely-chopped fresh parsley
1	tb	Shredded fresh basil leaves
1/2	ts	Chopped fresh thyme leaves
1/2	c	Red wine
1/2	c	Demi-glace
3		Red bliss potatoes; roughly chopped
		Fried parsnips

INSTRUCTIONS

Preheat the oven to 400 degrees. Preheat the fryer. Season the mullet with
salt and pepper. In a small food processor, fitted with a metal blade,
combine the olive oil, garlic cloves, black pepper and herbs. Process until
smooth. Place the mullet on a parchment lined baking sheet. Brush the
mullet, (all sides) with the mixture. Roast the mullet for 8 to 10 minutes,
or until flaky. In large saute pan, over medium heat, melt the butter. Add
the onions. Season with salt and pepper. Saute for 4 minutes, stirring. Add
the eggplant, artichokes, tomatoes, olives, garlic, green onions, and
herbs, and black pepper, stirring, for 2 minutes. Deglaze the pan with the
red wine. Add the stock and bring to a boil. Reduce the heat to medium-low,
and simmer for 3 minutes. In a saute pan fry the potatoes in a little olive
oil until golden brown. Remove and drain on paper towels. Season with salt
and pepper. Fold the potatoes into the sauce. To serve, spoon the sauce in
the center of each plate. Lay two of the red mullet over the sauce. Garnish
with piles of fried parsnip chips. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B41 broadcast 05-07-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
06-03-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: there is no substitute”