Name: Sate Marinade
Ingredients: 1/3 c Vegetable oil; 1/3 c Cilantro; packed fresh, with stems; 1/4 c Fresh lime juice; 1/4 c Tamari soy sauce; (I used regular soy sauce); 1 oz Ginger; peeled and sliced; 8 Cloves garlic; smashed and peeled; 1 1/2 tb Sugar; 1 tb Cumin; ground; 1 Whole dried red chili pepper; (ancho) (I left the seeds in, but if you want a milder marinade, you can remove the seeds)

The doctrine of concurrence affirms that God directs, and works through, the distinctive properties of each created thing, so that these things themselves bring about the results that we see. In this way it is possible to affirm that in one sense events are fully (100 percent) caused by God and fully (100 percent) caused by the creature as well. However, divine and creaturely causes work in different ways. The divine cause of each event works as an invisible, behind-the-scenes, directing cause and therefore could be called the 'primary cause' that plans and initiates everything that happens. But the created thing brings about actions in ways consistent with the creature’s own properties [which God unchangeably gave and sustains], ways that can often be described by us or by professional scientists who carefully observe the processes. These creaturely factors and properties can therefore be called the 'secondary' causes of everything that happens, even though they are the causes that are evident to us by observation (Wayne Grudem and Jeff Purswell).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Jewish		1	servings

INGREDIENTS

1/3	c	Vegetable oil
1/3	c	Cilantro; packed fresh, with stems
1/4	c	Fresh lime juice
1/4	c	Tamari soy sauce; (I used regular soy sauce)
1	oz	Ginger; peeled and sliced
8		Cloves garlic; smashed and peeled
1 1/2	tb	Sugar
1	tb	Cumin; ground
1		Whole dried red chili pepper; (ancho) (I left the seeds in, but if you want a milder marinade, you can remove the seeds)

INSTRUCTIONS

(Recipe makes enough for 1-2 pounds of meat or fish) Source: Barbara
Kafka's "Party Food"
Combine all ingredients in blender and blend well until the cilantro and
chili are finely chopped. The marinade can be made up until two days in
advance. Bring to room temperature and stir well before serving.
Posted to JEWISH-FOOD digest by Lauren Cherman <lcherman@hsc.usc.edu> on
Sep 20, 1998, converted by MM_Buster v2.0l.

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