Fetuccine with creamy caper sauce and shrimp (Serves 4 People)
1 box fetuccine pasta
4 tablespoons butter
1 teaspoon flour
1 clove garlic, finely minced
¼ cup capers
2 cups cream
¼ cup grated Parmesan cheese
4 tablespoons brandy
Zest of one lemon
Juice of one lemon
½ pound medium-sized shrimp, precooked
Salt and pepper to taste
2 teaspoons fresh parsley for a bright and tasty garnish
Boil pasta according to instructions on box for an al dente texture. Melt butter and saute garlic. Add brandy and cook for 1-2 minutes until alcohol is cooked through. Add flour and create a light roux. Add capers and cream, and stir to fully incorporate. Add cheese, lemon zest, and lemon juice, then stir. Cook over a medium heat, stirring constantly until sauce is very hot, but not to the point of boiling. Add the cooked and pealed shrimp and turn off the heat. The heat from the sauce will warm the pre-cooked shrimp without overcooking the shrimp. When pasta is cooked, remove the pasta by strainer and add to the sauce, allowing some of the starchy pasta water to mix with the sauce. Salt and pepper to taste. Finish plating by adding the parsley liberally. Toss pasta together and plate, allowing some of the shrimp to sit on top of the pasta for presentation. As I said, this cooks for 4 people, but only 2 big guys like this!
My heart has been very moved by the needs of the people who are struggling to survive the latest typhoon disasters in the Philippines. If you are able to support in any way, please click on the link for ways to help! Above all pray for them sincerely, so that our hearts will be moved to help. Every little bit counts. Thank you for your assistance!
This week’s blast will offer a recipe for a Creamy Caper Shrimp Fettuccine. To get the recipe, as well as the inspirational message, be sure to sign up for the free weekly blast. Just go to the website and “subscribe.”
Today, I’m preaching about the Archangels. My brother’s Martial Arts school, Kick Connection Inc., in Pasadena, MD is dedicated to the protection of St. Michael the Archangel – angelic defender and warrior against evil. Make sure we’re letting the angels in our lives. They definitely help defend us against the things that harm our souls and our families!
I just said a prayer for the Ravens on the Ed Norris Show on WHFS, popular talk and sport channel in Baltimore. Ed Norris, former Baltimore Police Chief asked me to come on each week and pray for the hometown team. INCREDIBLE!
An opportunity to pray – on the Radio!
(pic of Fr. Dave, Busted Halo, on Sirius 159 and XM 117, in studio interview)
I squeezed in the brief conversation a little lesson on humility versus pride, especially since the Ravens are “supposed” to be able to beat this team rather handily. BUT, that’s why I prayed that the team approaches every game with a sense of humility, to work as hard as they can, and to do their best – never “underestimating” the other side.
Trust me, I’m no authority on humility. That’s why I prayed for it!
Pic of Host Ed Norris (left) and Maynard (right). Rather cool guys – especially to invite me to pray on the Radio!
They also have great taste in food. Last week, they took me to lunch where I had a grilled Romaine Salad, topped with grilled shrimp, crabmeat, and Cesar Dressing. Delicious, and healthy!
This week, our seminarians compete in the soccer tournament, called the Rector’s Cup. I’m praying for victory for them too! We’re reigning champs, for a few years in a row. BUT, we can’t be boastful, but humble – to push us to keep doing our best!
And, while they play, I will be cooking up a storm in the Carolinas! I’ll be at the NC, Charlotte Eucharistic Congress and in Charleston, SC Family Day Celebration. Should be a good time!
I just received the official copy of the Throw Down from Bobby Flay’s Office. It came with a very nice letter filled with encouraging words.
If you’ve not had a chance to write a simple note to the Food Network, please do. They sincerely deserve our thanks for such a fun presentation of our Grace Before Meals movement!
I also learned that Food Network will rebroadcast the Fajita Throw down. Here are the dates from the Official Throw Down website. Please be sure to tell family and friends if they’ve not had a chance to see it yet.
- Sep 20, 2009 at 11:00 PM ET/PT
- Sep 21, 2009 at 2:00 AM ET/PTALSO – This past week the priests of the Archdiocese of Baltimore gathered for their annual day of convocation. It was great to see so many brother priests there. At the banquet, we honored the newly ordained priests as well as the senior priests who, although retired officially, were still put to work assisting at parishes, celebrating the sacraments, and serving as spiritual directors and mentors for us younger priests!
The banquet dinner was also one of the best that I’ve had at these functions. It truly was a cut above the typical banquet foods, which is often flavorless and dry. This catering service provided healthy portions, well seasoned food and succulent cuts of beef and chicken. They even had caramelized onions to help flavor the braised beans!
I couldn’t stay for dessert as I had to get back to the campus to celebrate the 10:00pm Mass for the College students. Before I left the banquet, I was called into the kitchen. Huh? Apparently the owner of catering service saw the Throw Down with Bobby Flay episode and wanted to meet me. What an honor for me! This gave me a chance to compliment her company and service workers for doing a great job.
Her is appropriately called, “A Cut Above Catering” in Frederick, MD. Very, very fitting for the food as well as the purpose for our gathering: to pay tribute to the priests who have given a lifetime of service! Food, faith, family, fun! It was a very nice evening – a cut above the rest!
1 box of fusili (rotini or twisty) pasta, cooked al dente
4 tablespoons of olive oil
1 clove of garlic, minced
½ cup of chicken broth
2-4 tablespoons of brandy
1 cup of feta cheese
¼ cup of parmesan cheese, grated
2 tablespoons of fresh parsley, minced
2 tablespoons of fresh basil, minced
1 cup of cherry tomatoes, halved
Instructions: Cook pasta according to instructions; drain and set aside. Heat olive oil in a large skillet and sauté garlic. Add cherry tomatoes and blister in hot oil. Add parsley and basil. Add brandy and flambé. Toss in pasta and broth. Add cheeses and stir until they melt and incorporate into a light sauce. Add salt and pepper to taste.
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