Tropical Stovetop Shellfish Steam With Pineapple-ginger P

We’ve watched the biblical content of services shrink beyond visibility. But doesn’t faith come by hearing the word of Christ (Rom. 10:17)? Are the spiritually dead not born again by the living and abiding Word of God (1 Pet. 1:23)? Do the people of God not grow by the pure milk of God’s Word (2:2)? Then does it not matter what we read, preach, and sing in our services, and in what quantities? Should we not be alarmed when we see self-centered sermons replace biblical exposition, repetitious choruses replace biblically rich hymnody and psalmody, token prayers replace a full-diet of biblical prayer (for example, praise, confession, thanksgiving, intercessions), and Scripture reading disappear altogether?

Terry Johnson

CATEGORY	CUISINE	TAG	YIELD
Grains	Spanish	Clprime3	1	Servings

INGREDIENTS

1		Head cabbage
1		Red onion
1/2	lb	String beans or roma beans
		stems picked
2		Garnet yams
18		Littleneck clams, scrubbed
		and
		rinsed up to 24
18		Mussels, debearded and
		scrubbed up to 24
18		Jumbo head on prawns, U-15
		are nice up
		to 24
1		Batch Bajan Green Seasoning
		recipe follows
2	T	Butter
2		Banana leaves, up to 4
2		Fresh bay leaves, up to 3
4		Sprigs thyme
4		Scallions, chopped whites
		and
		greens
1		Spanish onion, coarsely
		chopped
1		Green bell peppers, seeded
		and chopped
1	t	Scotch Bonnet pepper
		seeded and chopped
3		Garlic cloves
2	t	Fresh thyme leaves
1	t	Black pepper
1	T	Salt
1	T	Chopped parsley
2	t	Minced rosemary
2	t	Minced sage
1	t	Fresh minced marjoram
2	T	Lime juice
4	T	Tamari
2	T	White wine vinegar
4		" quarter sized" slices of
		fresh ginger
2	T	Canola oil
1	T	Kosher salt
1	c	Diced pineapple
3	c	Long grain brown rice
2	c	Pineapple juice
3	c	Water
1		Lime, sliced into medium
		thin wheels
1		Sprig thyme

INSTRUCTIONS

Puree medium fine in food processor. Reserve until needed.
PINEAPPLE-GINGER RICE:  In a heavy pot, sizzle the ginger in the oil
for a minute. Add the  salt, pineapple and the rice and stir with a
wooden spoon to coat.  Add the juice and water and bring to a rolling
boil. Reduce heat.  Top with lime slices and the thyme sprig. Reduce to
very low heat,  cover and allow to steam for 30 to 40 minutes or until
perfect. Turn  off heat and leave covered until ready to serve.  METHOD
FOR THE SHELLFISH STEAM:  Prepare the vegetables.  Slice the cabbage
and peeled onion into thin wedges (1 1/4 to 1 1/2  inch thick at the
widest part). It's okay to leave the cabbage and  onions attached at
the core. Snip the stem ends from the beans.  Peel the yams and slice
into 1/2 inch thick rounds. Discard ends  Set up steamer.  You have 2
options to accommodate 6 to 8 people. You can use 2 large  (10-12 inch)
steamers stacked, either steel or bamboo or arrange  individual
portions on 4 inch bamboo steamers and stack them  Fill steamer pan at
least 2 1/2 inches with water.  Line steamer baskets with a single
layer of banana leaf (or  alternative).  Layer some cabbage, yam, onion
pieces and clams. Spoon on 2 to 3  tablespoons of Bajan Seasoning.  In
a medium bowl, toss the shrimp, mussels and beans with 1 1/2 cups  of
Bajan Seasoning. Layer the shrimp, mussels, and beans attractively
over the first layer. continued in part 2

A Message from our Provider:

“Jesus: Amazing love”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3406 Calories From Fat: 638 Total Fat: 73.8g Cholesterol: 61.1mg Sodium: 17430mg Potassium: 3678mg Carbohydrates: 697.8g Fiber: 68.1g Sugar: 144.8g Protein: 65.2g