Archbishop Dolan is installed as the 10th Archbishop of New York!  As my former Rector at the Pontifical North American College, it does my heart so good to know how blessed the people of New York are to have him as their Shepherd in this Diocese.

He is a man with a big heart, a big personality, and also a great love for God, His Church, and God’s People!

What an honor to have been part of a celebration that had a train of priests so long it was about 2 NY street blocks long – or perhaps even longer!

At one point in his homily, the new Archbishop talked about opening the doors to Christ, and how Christ patiently knocks at the doors of our hearts.  He told the congregation, “The first words out of his mouth as the new Archbishop were, ‘O God come to my assistance’”, a reminder of our need to let God into our homes, our hearts, and yes to depend on Him to bring the grace to our table.

Another wonderful thing about this whole experience is getting together with priests friends with whom I studied at the Pontifical North American College in Rome.  After the reception, a few of us got together for a quick bite to eat at Allesandro’s Pizzareia.  Joining us for din din was good friend,  Lino Rulli (the Catholic Guy on Sirius 159 and XM 117) He’s the one not wearing clerics, but definitely a good guy with a great radio show. Give it a listen at 4-7 each night on Sirius XM.

By the way, I’ve received a few text messages from people during the solemn vespers service saying that they saw me on TV during the procession taking a photo with my camera.  Please know, I did pray during the Vespers ceremony, but I obviously wasn’t the only one taking pictures. Here are some guys taking pictures of me taking pictures of them!

One really beautiful memory is Archbishop Dolan grabbing my arm and bringing me in to give me a hug and saying to me, “Leo, you’ll have to come and cook for me!”  What an honor that would be. I’ve cooked for him before, as Archbishop of Milwaukee and Retreat Master for the seminarians at Mount St. Mary’s Seminary.  But, it would be really cool to cook for the Big Buy in the Big Apple!

Archbishop Dolan, “Ad Multos Annos!”

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St. Paul’s Pollo and Pasta (Serves 4)

1 pound of pasta, your choice (suggestion: noodle or macaroni)

½ pound chicken breasts, cut into 1/8 inch cubes

1 clove of garlic

½ cup of onion, minced

1/8 cup of parsley, finely minced

4 tablespoons of olive oil

½ cup of flour

1 cup of white wine

2 tablespoons of tomato paste

4 cups of tomato sauce

½ cup of heavy whipping cream

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon of red pepper flakes

Instructions:

Cook pasta according to instructions, until al dente. In a large pan, heat olive oil. Saute garlic, onions, parsley and red pepper flakes until onions become translucent. Cut up chicken into cubes, season with salt and pepper, and dredge in flour. Shake off excess flour and cook in skillet until the chicken begins to look golden brown on at least one side. Add the white wine and allow the chicken to simmer for about 2-4 minutes. Add the tomato paste and sauce and stir until paste is fully incorporated. Add whipping cream and stir. Cook for another 2-4 minutes over low heat, making sure the chicken is fully cooked. Add salt and pepper to taste. Garnish with sprinkle of fresh parsley.

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If you attended any of the Holy Triduum celebrations you heard specific references of Food.  The Church’s food is the faith that nourishes the souls and satisfies all our hungers.  In a special way I had the opportunity to celebrate these religious feasts around the Lord’s table and the dinner table.

On Palm Sunday, ABC News filmed a segment that highlighted our Penne della Palma dish. Click here to see the segment.

During Holy Week, I had the chance to visit the pastor of the Cathedral in Springfield Illinois.  Fr. Harman, a classmate from my seminary days, is always so gracious to invite some priests and parish friends to his table. Since he knows I actually “relax” by cooking, it’s always a great combination of food, faith, friends and fun.  I cook and he cleans!  Here’s a picture of Fr. Harman and I standing, while ABC local news talent Andrew (left) and local realtor Steve (right) enjoy the Holy Thursday meal – Norcina Pasta, Roasted Chicken, Egg plant caponata, and fresh berries for dessert.

The night before, in preparation for the Holy Triduum, I had the privilege of cooking for Fr. Harman’s priest friends, which included the Bishop of Springfield, Most Rev. George Lucas (center),  Fr. Nolan (Left) and good friend to all, Fr. Lance (right).

For that menu we celebrated with a Peppe Verde (filet with green peppercorn and cream sauce), and a Blue Cheese and Herb Provencal Grits with chocolate mouse for dessert. Thank God for his goodness!  Trust me folks, we don’t always eat like this, but in this Holy Week, as priests prepared for some of the busiest days of the year, this was a great time to sit, relax with brother priests, and to share God’s goodness.

The Holy Thursday celebration, marked with the washing of the feet and the solemn procession, and the solemn account of the “Last Supper” were remarkable reminders of how God associates serving at the table with his sacred love.  We’re all called to love one another by serving one another, especially at table.

I left Springfield early enough to get to Baltimore’s cathedral in Cathedral for the Good Friday Service, where Archbishop O’Brien masterfully preached about Christ’s suffering as a sign of his willingness to love us – not just in good time, but also in the challenging and “bad times.”

Now we wait, in silence, for the Easter Flame to bring new life to the church.  I pray that you and your family enjoyed these sacred days, and I pray that you experience God’s blessings and love in this time of Easter Joy!

(View of tulip trees in full bloom with Cathedral tower in background)

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Tilapia and Angel Hair Pasta

DESCRIPTION

Seminarian Peter Shaw of Charlotte, NC assits Father Leo in whipping up this feast of fresh fish and angelhair pasta.  Webisode 4 of 4 in this series. 

INGREDIENTS 

1 Fillet Tilapia

Olive oil 

Bread crumbs 

Salt

Pepper

Garlic butter mustard  

2 Tbs Capers 

1 Lemon 

White wine 

Angel hair pasta (small box)  

Parsley – flat leaf

1 cup of water

INSTRUCTIONS 

Add water to pot and bring to a boil.  Add angel hair pasta and cook until al dente.  When finished, strain pasta and return to pot, adding olive oil to avoid stickiness.  

Cover bottom of pan with olive oil and heat on high.  Chop garlic into small pieces and add to pan.   

Cut fillet in half.  Season both sides with salt, pepper, then cover with breadcrumbs.   Place tilapia into pan, dropping heat down to medium as not to burn.  Cook fish all the way through so that the crust appears golden, apx 3-5 minutes on each side.  Remove and set aside when cooked.  Add minced garlic, capers. lemon juice and 1.4 cup of white wine to pan.  Add 1 Tablespoon mustard with ¼ cup white wine and 1 teaspoon lemon zest.   Add pasta and mix together and cook for 1 -2  more minutes.  Garnish with lemon slice and fresh parsley and add the Tilapia on top of the pasta.

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To keep the “palm theme” going, I created a recipe using hearts of palm.

This easy, flavorful, and “Lent Friendly” recipe could be a good way to conclude a Good Friday celebration.  It’s hearty enough to satisfy the family for the only full meal that day, and it’s also unique enough to spark conversation about the meaning of this past Sunday’s palms in the palms of our hands!

Penne della Palma (Serves 2-3)

1 can Hearts of Palm. Drain water. Cut into 1/2 inch pieces. (apx. 1 cup of hearts of palm)

2 garlic cloves, finely minced (apx. 1/2 tbs)

1/2 cup cherry tomatoes, cut in equal pieces (halves or quartered)

1/4 cup parsley minced

1/2 cup grated Parmesan cheese

1/2 cup seasoned breadcrumbs

2 tbs oil

1 tbs butter

1/2 cup brandy

1/2 cup water

1/2 cup whipping cream

1/2 tbs salt and pepper

Instructions:

Boil pasta until al dente.  Drain water but leave about 1/2 cup of starchy pasta water.  Prepare palm by draining water and cutting into 1/2 inch rings.  In a large pan, heat olive oil and butter until sizzling hot.  Add garlic and saute.  Add parsley, palm, and tomato and mix together.  Add cheese and breadcrumbs and stir.  Add brandy (LIQUOR IS FLAMABLE), water, and heavy whipping cream.  Season with salt and pepper.  Add pasta, mix together, and serve hot.  Add more cheese and drizzle olive oil at the last minute for more flavor!

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Not only is this a pretty clever video, it’s funny and pretty well done too! I don’t know who this priest is, but he’s pretty good!  I’m referring to the video about the Diocese of Brooklyn’s sacramental opportunity for Confession.  Although I’m a day late in posting this video (the confessions were heard yesterday), I think stuff like this can / should be used especially to encourage  youth groups.  AND… I think any priest would be willing to hear your confession ANYTIME this week. So go ahead and consider a souls scrubbing that only a good confession can do!  I pray that each of you has a Blessed Holy Week.  Talk about a “wow” for you soul!

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