Have you ever heard James referred to as Christ’s brother? I’ve never been sure which of the two Chosen James that might be, but a good guess would be James the Greater. Not because he was great, but because of his ties to Jesus.
James is the son of Zebedee and Salome. Salome was related to Mary. James might have been a cousin to Christ. While today we have a word for that close family connection, in Biblical time there was no word for close blood-kin besides words like relative, brother or sister. Cousins, in-laws, aunts, uncles – these are more modern terms for family. Once upon a time family was anyone related to you, regardless of how. My mother’s sisters are my aunts (my Titas) but in my heart they were also my mothers, helping to form and influence the person I became. My cousins are extended siblings. There is no distinction.
As a relative, James the Greater was often chosen to accompany Jesus when others were not. Jesus trusted James not to reveal what he had seen before the proper time. Had knowledge of Jairus’s daughter risen from the dead long before Lazarus or the Christ’s Transfiguration as He spoke with the prophets of old been common knowledge before the appointed time, it would not have been in keeping with God’s plan. One thing is certain, people would have looked at Jesus very differently. They may have been frightened, thinking Christ was not our savior but rather a man possessed or worse, an agent of the devil.
Today is the feast day of James the Greater, the Patron Saint of Spain. Sometimes I think about His chosen and wonder, when did they truly know that they were in the company of God? Through scripture, faith, and worship we are blessed with that same opportunity. I for one am grateful to walk with Christ in my heart, in the company of the Holy Spirit, until the day when I can sit at His feet in heaven.
Warm Fajita Steak Salad
For the Dressing
1/2 cup Olive Oil
1 teaspoon Cumin
1/2 teaspoon Chili Powder
1/2 teaspoon Kosher Salt
Cayenne Pepper to taste
3 Limes
Pour olive oil into a bowl or shaker. Add cumin, chili powder, salt and cayenne pepper. Cut limes in half, juice into the dressing.
Whisk all the ingredients together until combined and emulsified; set aside.
For the Warm Salad
1/2 medium Yellow Onion
2 medium Red or Orange Bell Peppers
1 medium Romaine Lettuce Heart
2 cups Red Leaf Lettuce, shredded
2 cups Grape Tomatoes
1 lb Flank Steak
1/2 teaspoon Cumin
1/2 teaspoon Smoked Paprika
1-1/2 tablespoon Olive Oil
1/2 teaspoon Kosher Salt plus more as desired for seasoning
14 teaspoon Black Pepper plus more as desired for seasoning
1 medium Avocado
Cut onion in half from root to tip. Reserve half for another purpose. Peel and thinly slice remaining half. Stem bell peppers, remove seeds. Slice peppers thinly. Set Fajita Grilling Vegetables aside.
Chop Romaine Lettuce. Spread lettuce out on a large serving platter. Shred red leaf lettuce, scatter over the chopped romaine. Cut tomatoes in half, scatter around the salad. Cover and set aside until ready to serve..
Heat a large cast iron skillet over high heat for about 10 minutes; the pan should smoke just a bit when it is properly heated. Meanwhile, generously season the steak with salt, pepper, cumin, and paprika on both sides.
Place the steak in the pan and cook undisturbed until a dark golden-brown crust forms, about 4 minutes. Flip and cook until the steak registers 130-degrees for medium-rare, checking and flipping every 2 minutes, about 4 minutes more. For medium, cook until the steak registers 140-degrees, about 6 minutes more. Transfer the steak to a cutting board and tent to keep warm while the juices are resting.
Reduce the heat to medium and add the oil to the skillet. Add the onion, peppers, salt, and pepper, and cook, stirring occasionally, until softened and lightly charred around the edges, about 8 minutes. Remove from the heat.
Slice the steak across the grain. Add the steak to the grilled onions and peppers in the skillet. Return to heat, warm steak strips through, collecting the flavors of the pan.
Scatter steak, onions and peppers over the top of the salad. Peel, pit and slice the avocado, arrange slices on the platter. Whisk dressing one last time to re-combine. Serve the salad, drizzle with dressing and enjoy.
This salad is nice to serve alongside some warm, sweet cornbread.
Northern Style Sweet Corn Bread
Dry Ingredients
1-1/2 cups Flour
2/3 cup Sugar
1/2 cup Yellow Corn Meal
1 tablespoon Baking Powder
1/2 teaspoon Salt
Heat oven to 350-degrees. Lightly grease an 8-inch square baking pan. Set aside until ready to use.
In a medium size mixing bowl combine flour, sugar, corn meal, baking powder and salt. Set aside.
Wet Ingredients
2 large Eggs, slightly beaten
1-1/4 cups Milk
1/3 cup Vegetable Oil
3 tablespoons melted Butter
In another bowl, lightly beat eggs. Add milk and vegetable oil. Melt butter, whip into the wet ingredients until well blended.
Pour wet ingredients into dry ingredients. Mix until well incorporated. Pour batter into baking pan.
Bake until golden brown, about 35 minutes. Remove from oven, serve warm with plenty of sweet, creamy butter.
Those who sow in tears shall reap rejoicing.
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