Stewed Okra With Creole Chicken

The highest science, the loftiest speculation, the mightiest philosophy, which can ever engage the attention of a child of God, is the name, the nature, the person, the work, the doings, and the existence of the great God whom he calls his Father. There is something exceedingly improving to the mind in a contemplation of the Divinity. It is a subject so vast, that all our thoughts are lost in its immensity; so deep, that our pride is drowned in its infinity. Other subjects we can compass and grapple with; in them we feel a kind of self-content, and go our way with the thought, “Behold I am wise.” But when we come to this master science, finding that our plumb line cannot sound its depth, and that our eagle eye cannot see its height, we turn away with the thought… “I am but of yesterday, and know nothing.” No subject of contemplation will tend to humble the mind, than thoughts of God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Essnce11	4	Servings

INGREDIENTS

3 1/2	lb	Frying chicken, cut into 8
		pieces
		Emeril's Essence, see * Note
1/2	c	Flour
1/3	c	Olive oil
2	lb	Okra, washed stemmed and
		cut into 1/4" rounds
3	c	Julienned onions
2	c	Chopped celery
3	c	Chopped tomatoes
5		Bay leaves
2	T	Minced garlic
2	c	Dry white wine
1	t	Dried thyme leaves
1	pn	Cayenne pepper
		Salt, to taste
		Freshly-ground black pepper
		to taste
1/4	c	Grated Parmigiano-Reggiano
		cheese
2	T	Chopped green onions

INSTRUCTIONS

Note: See the "Emeril's Essence Information" recipe which is included
in this collection.  Season the flour and chicken pieces with Emeril's
Essence. Toss the  chicken with the flour. In an oven proof pan, heat
the olive oil.  Sear the chicken for 3 to 4 minutes on each side. Add
the remaining  ingredients. Season with salt and pepper. Cover the pot
with a lid.  Bake for 1 1/2 to 2 hours, or until the slime has
disappeared. Bake  uncovered for the last 15 minutes. Place the chicken
on a platter.  Spoon the okra and tomatoes over the chicken. Garnish
with cheese and  green onions. This recipe yields 4 servings.  Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK
- (Show # EE-2386 broadcast 10-11-1996) Downloaded from their  Web-Site
- http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  12-11-1996  Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 758 Calories From Fat: 277 Total Fat: 31.4g Cholesterol: 37.4mg Sodium: 1594.5mg Potassium: 1283.6mg Carbohydrates: 75.3g Fiber: 10.5g Sugar: 31.4g Protein: 25.4g

Arguably, the King James Version stands as the grandest of the English Bible translations. It has been dubbed a monument of literary translation, considered a sublime text. To be sure, for contemporary audiences the sublime prose can be confusing at times, more obscuring than helpful. Considering that it is nearly four hundred years old, however, it clearly has staying power. The King James Version also provides a good anchor for the history of the English Bible. It’s the result of nearly four centuries of work that led up to it, and has, for another four centuries, continued to cast its shadow. We can frame our history of the English Bible around it.

Stephen Nichols