Sorry, that was the best Southern accent I could muster.  After a three day mission at St. John the Baptist Church in Hot Springs, I must say that I’m feeling a little sad to leave.

(Pic:  Fr. Erik with school children at the cafeteria’s “candy store”)

Southern hospitality is great, and the sense of families are so strong. I feel at home among such great people, even for a “yankee northerner” like me!  I was especially edified by the kindness shown to me by so many young people who came to the parish mission.

The local community college even welcomed me to teach a class, based on the Fusion Fajita recipe.  It was, shall we say, a very delicious lesson for all. It was great sharing more about Grace Before Meals with future chefs of America.

But the fajitas were not the only Tex-Mex inspired food here.  The Hot Springs area has a fair share of places to purchase traditional tacos from trailers converted into side restaurants.  Talk about authentic and delicious flavors! Check out these papusas and three tacos - all for $8.00 ONLY!

But, at Grace Before Meals, we know that food eaten alone isn’t that tasty at all. That’s why it was such a blessing to have so many people come to the parish mission - record numbers even!  Church was packed each night, and the final evening (a Grace Before Meals Presentation) brought in over 300 people.  And, yes, all were fed by the grace of God and with the help of some very skilled kitchen help!

As always, it’s always sad leaving a parish mission. They become a priest’s parish for a few short days.  But, one thing that will always remain is the faith in a God who loves us and feeds us!  Thank God, because this huge crowd of people were very eager and hungry for what God was offering!

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This Lent, we have an opportunity to fast and sacrifice from certain foods.  Yet Lent also provides us a chance to be creative, bold, and daring in our attempts to follow the letter and the spirit of the Lenten Practices.  So I’ve provided a rather delicious, not so simple, but definitely family-friendly recipe fit for a true food lover.

Scallops (Serves 2):
6 scallops per serving (3 per person)
½ cup sweet corn flakes
2 Tbs olive oil
1 tsp salt
½ tsp pepper
Instructions:

Sweet Pea Risotto (Serves 2):
1 cup arborio rice
1 Tbs butter
2 Tbs olive oil
1 cup sweet peas blanched and pureed
1 shallot, minced
1 clove garlic, minced
1 tsp salt
½ tsp pepper
3-4 Tbs grated Parmesan cheese
2 cups white wine
1 quart vegetable stock (or more depending on desired consistency)

Instructions for Scallops:
Rinse scallops in cold water and dry with a paper towel.  Season with salt and pepper.  Dredge both sides of the scallops in the corn flakes.  Heat olive oil in a nonstick pan.  Place scallops in the oil and sear both sides of the scallops, 3-5 minutes on each side.  Remove from oil and rest before serving.

Instructions for Risotto:
Heat olive oil and butter over medium heat.  Sweat shallots and garlic.  Add rice, and mix and stir until rice becomes slightly translucent.  Add white wine, and stir until wine practically evaporates.  Add the pea puree and one cup of broth at a time until rice is fully cooked.  Before serving, add Parmesan cheese.

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So, I’ve been in the deep south for the past few days. First, I was in the Alabama doing some taping for Life on the Rock. Thank to all of you for sending me emails.  I’ve never received so many Face Book Friends in one sitting - at one point 50 at a time!  Welcome to the Grace Before Meals Movement.

If you haven’t done it yet, subscribe to our award winning website and receive complimentary weekly inspiring messages, a free recipe or a faithful foodie perspective as well as a prayer that you and your loved ones can say - just to change up the traditional Grace Before Meals.

Many people just found out about Grace Before Meals after seeing the re-run of the Food Network’s Throw Down with Bobby Flay.  People have asked about the Fusion Fajita Recipe.  As I’ve stated in previous postings, that’s coming out in the New Book - due this August 2010.

As patience is a virtue, it’s also very helpful in cooking too!  So, thanks for staying tuned to all that’s happening with our new movement.

My “tour” of the deep South continues with a 3 day parish mission at St. John the Baptist Church in Hot Springs Arkansas. The pastor said they have had “record crowds” from previous parish missions. We doubled the amount of food we needed to prepare for the last evening’s GBM Presentation.  In fact, I just finished cooking Penne alla Vodka for 300 people!  Everyone here is rather excited about sharing the graces of our movement.  And, I’ve also completely enjoyed the southwest / Tex Mex cuisine that just fills the aroma of this beautiful city, such as this dish beautifully and deliciously prepared by Margaret Shiver (Chicken Enchilada, Spanish rice and black bean salad. I however, made the guacamole from the Food Network show).

So, again, welcome to all new visitors. Please be sure to sign up for the complimentary emails. Check out the videos of our shows, and read about some of the great news that people are saying about this growing movement.  In the meantime, I pray your continue to strive for the higher food in life - the Bread of Life and the Cup of Eternal Salvation.

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