Posted July 31st, 2009 | Uncategorized

Last week I was at the Deleware State Fair as an invited presenter for a cooking demonstration, highlighting our Grace Before Meals movement.

img_7373This is a picture of me and some fellow foodies.  The guy on the far left, I think his name is Justin, helped me cook the flank steaks perfectly.  It’s so easy, especially since I gave him a perfect recipe for cooking a flank at about 2 lbs… 7 minutes of each side with a resting time of 7 minutes… 7.7.7.  I like that number!

I’ll write more about the State Fair in this week’s blast. I’ll also share with you some of the  beautiful natural flavors that come from nature … including some interesting natural facts that I’ve discovered while on a big hike in the Grand Canyon!

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Posted July 29th, 2009 | Recipe-Italian, Recipe-Side Dishes

4 cups broccoli florets
¼ cup olive oil
2 cloves of fresh, minced
½ cup Italian seasoned crumbs
¼ Cup grated Parmesan cheese
1/8 cup water
2 tablespoons red wine vinegar
2 teaspoons salt
1 teaspoon pepper
1 pinch red pepper flakes

Instructions:
Preheat oven to 375.  Prepare broccoli by cutting 2 inch florets.  Clean and set aside. Combing the olive oil, garlic, water, red pepper flakes, and vinegar in a bowl and mix together.  In a large baking pan, combine the broccoli and the liquids together and space apart.  Add the bread crumbs, and mix together so that broccoli is coated.  Place uncovered pan in oven and cook for 15 minutes.  When broccoli is cooked al dente, remove from oven and mix the broccoli around.  Top with Parmesan cheese and return to oven for another 5-7 minutes.  It’s definitely a non- conventional way to cook such a traditional staple.  This had so much flavor that I could eat this with a bowl of hot sticky rice for a satisfying and healthy vegetarian meal.

Posted in Recipe-Italian, Recipe-Side Dishes | 2 Comments »

Posted July 24th, 2009 | Uncategorized

I just “verbed.”  You know, that’s when you take a noun, like book, and turn it into an action word.  It’s all the rage.  but, then again, it shows just how behind the times I really am.

But, now to prove just behind I am, I must confess: I joined facebook!

I know that may not be a big deal to you, but it is to me.  But, my hopes are that (1) people will help spread the Grace Before Meals Message through the facebook pages, (2) people can stay in touch with all the latest happening with our GBM movement, and (3) help to bring family and friends in closer communication – always a good thing. 

So, go ahead and start “friending” or even “fanning” me, especially since now I’ll be able to see who all of you are.  It’s strange when people know what I look like, but I don’t know what you look like. 

I realize this will take some time away from other projects, so I vowed that I’d only be on the Face Book “thing,” just 2 times (at most 3 times) a day.  In the meantime, thanks for being such a great support to our mission to strengthen family, friends, and faith through the Gift of Food!

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Posted July 21st, 2009 | Recipe-Side Dishes, Uncategorized

Grilled Peaches (Serves 4)

4 peaches, halved, with seeds removed

1 tablespoon butter

1/4 cup white wine

Fresh mint leaves

1 cup mascarpone cheese

1 cup heavy whipping cream, whipped

2 limes

2 tablespoons of honey

Instructions.

Prepare peaches by cutting in half and removing the seeds.  Melt butter on a grill pan on medium-high heat.  Place peaches flesh-side down and allow to cook for about 2 minutes.  Add a few mint leaves to the pan.  Pour the white wine, and partially cover the peaches, allowing the peaches to partially steam.  Cook peaches for about 2-4 minutes or until the peaches are soft.  Remove peaches and allow to cook.  (Note: the texture for cooking the peaches depends on how ripe they are when you begin to cook them.  Try and get peaches that are ripe, but not too soft.)  In a separate bowl, add the lemon, honey, mascarpone, and whipped cream, and gently mix to incorporate the flavors.  To plate, place peaches in the center of the plate, top off with whipped cream, and garnish with mint leaves.  A chardonnay goes perfectly with this dish!

Posted in Recipe-Side Dishes, Uncategorized | 6 Comments »

Posted July 17th, 2009 | Uncategorized

Boston – what a great city.  The Big Dig, now over, has made Boston such a beautiful and easy town to see!

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This past week I had a wonderful opportunity celebrate the Mass for Catholic TV. Then I had an interview with Jay Fadden and Fr. Reed, hosts to popular show ‘This is the Day.”  

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Then off to work by shooting for Grace Before Meals segments for Catholic TV and our own webshows.  It was a great visit and I look forward to even more opportunities of working with such a talented and dedicated group of people who are making the faith very accessible, understandable and enjoyable!

It was also a pleasure to do the shoots in the Fadden’s beautiful home, where Jay’s and his wife Shirley designed the home so beautifully –  and I’m not just talking about the splendid colors, textures and creative design, but with their three beautiful children!

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On tope of all that, Fr. Reed and I ended a busy day with a wonderful dinner on the Top of the Hub restaurant, i.e., the Top Floor of one of the largest buildings in Boston – the Prudential Towers.

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 The food, service and of course the ambience made for great conversations about how media and faith go hand in hand.  It was even more incredible knowing that on the bottom floor of this massive building there is a mall, and right next to the Dunkin Donuts, you’ll find the Bread of Life – a Roman Catholic Chapel where people can go at anytime for Mass, Confessions, Adoration and personal prayers!  

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What a great city!  How awesome to know that the Prudential Towers is so perfectly names by having the prudence to give space for the best foundation for that massive structure:  Faith!

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It was a great day in Bean Town, and please stay tuned to Catholic TV to watch some of our shows featuring meals specifically designed for busy priests and busy families! So stay tuned!

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Posted July 14th, 2009 | Recipe-Meats

Ingredients:

8 lbs pork shoulder (with skin on)

salt and pepper

cloves of garlic

Procedure:

Preheat oven to 425F. Wash meat with water and pat dry with paper towels. Sprinkle pork with salt and pepper (enough to coat the entire meat once). Make a few slits on the meat and insert garlic. Place in a roasting pan (or disposable foil pan) skin side up. Add 1 cup of water. Place pan in the oven. Bake, uncovered, for 1.5 hours. Turn heat down to 350F. Bake for another 3 hours, or until internal meat temperature reaches between 160-175F. Remove pan from oven. Drain meat on a rack, then transfer on top of paper towels. Slice meat using a sharp, non-serrated knife. Serve with lechon sauce or vinegar/soy sauce for dipping.

Posted in Recipe-Meats | 1 Comment »