Tamarind Grilled Quail W/ Purslane, Tomato And Sumac Sala

The biblical evidence : Matthew 1:18-25 1. Joseph and Mary were betrothed (1:18, 20, 24), a relationship regarded as the legal equivalent of marriage. In other words, betrothal could be broken only by a formal divorce. This is why Joseph is referred to as her “husband” (v. 19). 2. Although betrothed, the relationship had not yet been consummated sexually (see vv. 18, 25; also Luke 1:34). 3. Mary’s pregnancy is attributed to the Holy Spirit: a. Verse 20 – “of the Holy Spirit.” b. Verse 16 – “and to Jacob was born Joseph the husband of Mary, by/of whom [feminine] was born Jesus.” Matthew clearly excludes Joseph. c. Note that the repeated active verb (“was the father of” or “begot”) gives way to a divine passive in v. 16 (i.e., God is the active agent in the conception and birth of Jesus). 4. Joseph is instructed to take Mary into his house and to name the child (vv. 20-21) thereby establishing for Joseph legal paternity of the child. Hence the community came to believe that Joseph was Jesus’ father (Lk. 2:48; Mt. 13:55). Luke 1:26-38 1. Mary is explicitly identified as a “virgin” (parthenos, v. 27), a fact she confirms in v. 34. 2. Verse 35 clearly attributes the conception to the work of the Holy Spirit. 3. The terms translated “come upon” and “overshadow” (v. 35) are not euphemisms for sexual relations. They are simply figurative expressions for divine intervention by which God will supercede the natural order of things. 4. For the term “overshadow,” see Ex. 40:35; Psm. 91:4; 140:7; Mt. 17:5; Mk. 9:7; Lk. 9:34 (cf. also Gen. 1:2). The emphasis is on the powerful creative presence of the Spirit in bringing to pass the conception of the man Jesus.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Asian	Cooking rig, New text im	1	Servings

INGREDIENTS

6		Quail
		Tamarind Glaze, recipe
		follows
		Purslane, Tomato and Sumac
		Salad recipe follows
		Mint sprigs, young arugula
		leaves
		Day lily or other edible
		flower petals
2	t	Garlic, minced
1	T	Shallot, minced
1	T	Fresh ginger, minced
1	T	Olive oil
3	T	Sugar
2	T	Asian fish sauce
1/2	c	Water
2	T	Tamarind concentrate
2	T	Lime juice
		PURSLANE, TOMATO AND SUMAC
3	c	Lightly packed tender
		purslane sprigs
1/2	c	Spring onions or scallions
		chopped
1	c	Roasted and peeled yellow
		bell pepper chopped
1 1/2	c	Ripe tomatoes, cubed seeded
2	T	Sumac powder
1/2	t	Serrano chile, seeded &
		minced
3	T	Fresh lemon juice, or to
		taste
3	T	Extra virgin olive oil
		Kosher salt and freshly
		ground black peppe
		Red and gold baby beets
		sliced roasted

INSTRUCTIONS

           SALAD:
FOR THE QUAIL:  Split the quail, carefully remove the back and rib
bones and brush  with tamarind glaze. Grill the quail over a medium-hot
fire 4 to 5  minutes, skin side down. Turn and grill another 2 to 3
minutes,  taking care not to overcook.  Place purslane salad
attractively on plates. Place grilled quail on  top and garnish with
mint sprigs, arugula and flower petals.  FOR THE GLAZE:  In a small
skillet over medium heat, saute the garlic, shallots and  ginger in
olive oil until tender but not brown. Stir the sugar, fish  sauce,
water, tamarind concentrate and the lime juice together until  well
combined. Add to the garlic mixture and reduce over high heat by
one-third or until slightly thickened. Remove from the heat and let
cool. Store covered in the refrigerator for up to 2 weeks.  Yield:
About 1/2 cup  FOR THE SALAD: Wash the purslane and discard any tough
stems or  damaged leaves. Chop the onion and bell pepper and rinse in
cold  water. Place the onions and peppers in a bowl along with the
purslane  leaves, tomatoes, sumac, chile, lemon juice and olive oil.
Gently mix  and season with salt and pepper and garnish with roasted
beets.  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By  : COOKING RIGHT SHOW #CR9733  Posted to EAT-L Digest 19
October 96  Date:    Sun, 20 Oct 1996 06:48:26 -0400  From:    Bill
Spalding <billspa@ICANECT.NET>  NOTES : Show:  10/16/96 From SUNNY West
Palm Beach, FL

A Message from our Provider:

“How can a moral wrong be a civil right?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1275 Calories From Fat: 412 Total Fat: 46.1g Cholesterol: 351.2mg Sodium: 2826.3mg Potassium: 3051.6mg Carbohydrates: 85.6g Fiber: 16.5g Sugar: 54.7g Protein: 135.3g