Turbo Dog Chicken With A Warm Creole Mustard And Roasted

Most American evangelicals are familiar with what Billy Graham does at the end of his preaching, calling people to walk to the front. Sometimes these are called “invitations.” Sometimes “altar calls.” When you look for something like this in the Bible there is no clear example… If you ask what the decisive, public way of taking a Christian stand was in the New Testament, the answer is, baptism. The message Peter gave in Acts 2 ended with the words, “Repent and be baptized in the name of Jesus Christ” (Acts 2:38). Our renewed conviction is that we need to regularly offer baptism as the decisive public way for people to respond publicly to the gospel.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy	Italian		1	Servings

INGREDIENTS

1	c	Cold Turbo Dog Beer or any
		dark beer
1		Egg, slightly beaten
1	c	Flour
1	T	Essence
2		Chicken, 8 ounces breast
		skin removed
		Salt and pepper
		Oil for frying
6		Whole Italian Roma tomatoes
		cut in half
1	T	Olive oil
1	T	Essence
1	T	Minced shallots
2	t	Minced garlic
3	T	Creole mustard
1	t	Salt
1/2	t	White pepper
1/2	c	Chicken stock
2	T	Chopped parsley*
1/4	c	Grated Parmesan Reggiano
		Cheese*
1		Flat leaf parsley*

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2288  Preheat oven 375 degrees. For coulis: In
a mixing bowl, toss the  tomatoes with the oil and essence. Roast the
tomatoes for 25 minutes.  Place the roasted tomatoes with their liquid
in a sauce pot. Add the  remaining ingredients to the pot and bring up
to a boil. Reduce the  heat to a simmer and continue cooking for 10
minutes. Puree the  mixture with a hand-held blender. Season with salt
and pepper. For  the chicken: In a skillet, fill with oil 2/3 up the
pan and heat.  Combine the beer, egg, flour, and Essence together,
whisk until  smooth. Season each chicken strip with salt, pepper, and
Essence. Dip  each piece of chicken into the batter and directly into
the hot oil.  Fry the chicken until golden brown, about 2-3 minutes on
each side.  Remove from the oil and allow to drain on a paper-lined
plate. Season  with Essence. To assemble, spoon the sauce in the middle
of the  plate. Arrange the chicken around the sauce. Garnish with the
chopped  parsley, Parmesan Reggiano Cheese and place the bunch of
parsley  directly in the center of the platter.  Yield: 2 servings
Posted to recipelu-digest by molony <[email protected]> on Feb 27, 1998

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2165 Calories From Fat: 725 Total Fat: 82g Cholesterol: 631.7mg Sodium: 5446.9mg Potassium: 1617.6mg Carbohydrates: 124.4g Fiber: 4.1g Sugar: 4.1g Protein: 196.9g