Name: Tasso Cured Red Snapper
Ingredients: 1/4 c Salt; plus; 2 tb Salt; 1/4 c Freshly-ground black pepper; plus; 1 tb Freshly-ground black pepper; 1/4 c Cayenne pepper; 2/3 c Paprika; plus; 3 tb Paprika; 3 tb Granulated garlic; 1/4 c Granulated onion; plus; 1/2 tb Granulated onion; 3 tb Onion powder; 2 1/2 lb Side of red snapper with skin

Calvinists insist that the sole cause of regeneration or being born again is the will of God. God first sovereignly and efficaciously regenerates, and only in consequence of that do we act. Therefore, the individual is passive in regeneration, neither preparing himself nor making himself receptive to what God will do. Regeneration is a change wrought in us by God, not an autonomous act performed by us for ourselves. Man’s status in regard to regeneration is that of a recipient, not a contributor. Man is spiritually, in relation to regeneration, what Lazarus was physically, in relation to resurrection: dead, passive, unable to do anything at all, wholly subject to the will of Him who gives life and breath to whomever He desires.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
		Essnce12	1	servings

INGREDIENTS

1/4	c	Salt; plus
2	tb	Salt
1/4	c	Freshly-ground black pepper; plus
1	tb	Freshly-ground black pepper
1/4	c	Cayenne pepper
2/3	c	Paprika; plus
3	tb	Paprika
3	tb	Granulated garlic
1/4	c	Granulated onion; plus
1/2	tb	Granulated onion
3	tb	Onion powder
2 1/2	lb	Side of red snapper with skin

INSTRUCTIONS

In a small mixing bowl, combine all the spices together. Coat the snapper
completely with the tasso seasoning mix. Wrap it tightly in plastic wrap
and then in foil. Refrigerate for 2 days, turning every 12 hours. Remove
and rinse thoroughly. Slice the snapper paper thin. This recipe yields 2
1/2 pounds of cured snapper.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2357 broadcast 06-19-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
06-19-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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