Posted January 27th, 2010 | Recipe-Italian

Salami Crisps:

Ingredients:

Salami – That’s it!

Instructions:  cut salami in half.  Place in a hot skillet (no oil) and cook for only 20- 30 seconds on each side.  Place on a paper towel to drain oil.  The salami will take on the texture of a crispy chip with a less greasy feel.

Sweet Walnut and Blue Cheese Dip:

1 cup of chopped walnuts

¼ cup of honey

3 tablespoons of blue cheese crumbles

2 teaspoons of lemon juice

1 teaspoon of fresh parsley, minced

1 pinch of salt and pepper

 

Combine ingredients.  That’s it!  Serve with a slices of warm baguettes and a few slices of cheddar cheese.

Posted in Recipe-Italian | 3 Comments »

Posted January 20th, 2010 | Recipe-Italian

Matriciana (Serves 4-6)

1 lb of Bucatini pasta (thick spaghetti with a hole in the noodle), cooked al dente

150 g guanciale (if you can not get guanciale you will have to use bacon instead, but it won’t be authentic Matriciana)

1 Tbs extra-virgin olive oil

¼ cup of dry white wine

6 or 7 good tomatoes, peeled and seeds removed (San Marzano or pomodori pelati),

½ tsp of red chili (or more, if you like it hot),

100 g grated pecorino romano cheese, salt.

(optional:  1 clove of garlic, finely minced, and 1 tsp of Tony’s seasoning)

 

Instructions:

Cut the guanciale into small cubes and fry it lightly in the oil together with the red chili (and garlic and Tony’s seasoning). Remove guanciale pieces and set aside to avoid overcooking.  Add white wine to the pan. Add the tomatoes. Return the guanciale to the pan and mix.  Add the pasta, cooked al dente, to the pan and mix.  Add the pecorino cheese.

Posted in Recipe-Italian | 1 Comment »

Posted January 13th, 2010 | Chicken

Crispy Creamy Chicken

Ingredients (for 1 person’s dinner and next day lunch to share!)

2 chicken breasts

1 cup seasoned breadcrumbs

½ cup all-purpose flour

1 egg, beaten with 2 teaspoons of water

1 teaspoon salt

½ teaspoon black pepper

1 garlic clove, minced

¼ cup white wine

½ cup cream

2 tablespoons oil

2 tablespoons butter

2 branches thyme

1-2 button mushrooms, sliced

Instructions:  Poke holes in chicken with fork.  Season with salt and pepper.  Dredge in flour.  Soak in egg wash and then dredge in bread crumbs.  Heat olive oil in a saute pan over medium heat.  Add chicken and cook for 5 minutes.  Flip chicken and cook for another 5 minutes.  Remove chicken from pan.  Add butter, mushrooms, thyme, wine, and cream to the pan, and stir together.  Return the chicken to the pan, reduce heat to low, and simmer for another 5 minutes.  In this cooking process, one side of the chicken remains crispy.  The bottom of the chicken soaks up the liquids, which the low heat thickens to create a mild sauce.  Carefully remove the chicken and cut into ½-inch pieces.  Place over fresh green salad, top off with mushrooms, and drizzle with cream sauce.  You can use leftovers (if any) in salads, an Asian stir fry, or for a creamy tomato pasta sauce!

Posted in Chicken | 12 Comments »

Posted January 7th, 2010 | Recipe-Meats

Preheat oven to 375 degrees. Use a 5-6 pound prime rib roast, bone in. Season very aggressively with kosher salt, black pepper and garlic powder on all sides. Drizzle with ¼ cup of olive oil. Poke 10-15 holes in the roast, using a long carving fork, and rub all sides of the meat. Aggressively cover the entire roast with Italian-seasoned bread crumbs. Place in a roasting pan. Add 1/2 cup of water and white wine to the bottom of the pan. Place in the oven for about 2 ½ hours. Remove and let rest for about 10 minutes. Cut into thin slices across the grain.

img_9691

Posted in Recipe-Meats | 14 Comments »

Posted January 3rd, 2010 | Greetings

Welcome (Back) to our Website!

Whenever the Food Network re-broadcasts the Steak Fajita Throw Down with Bobby Flay, I usually receive a bunch of wonderful and encouraging emails and face book friends.  It’s so excellent to hear from all of you! It really does touch my heart to know (1) people care about our movement and (2) there are still so many more people who may be encouraged to hear about the Grace Before Meals message.

img_0685

So, if you’re visiting the site for the first time, please consider signing up for the free weekly blasts, and encouraging family, friends and fellow parishioners to join our  forum as we send out free weekly inspiring messages, free recipes, and prayers that your family and friends can offer to remember the blessings of God’s Grace!

Also, I know the Food Network always appreciates your suggestions, comments and congratulations. So, let them know what you thought of the show!  It also encourages them to continue having family friendly shows and recipes like Grace Before Meals.

img_0533

Finally, I know many people want the recipe for the Fusion Fajitas.  I am proud to say that we just entered into a great relationship with Double Day Books of New York City to publish the 3rd Edition of Recipes for Family Life, in which there will be new chapters, some new recipes, including the Fusion Fajitas, Guacamole, the Spicy Sour Cream Sauce as well as traditional Filipino Dishes from “mom’s kitchen” – such as pancit and chicken adobo with lemon grass and curry coconut milk!  Yes, true deliciousness to help bring the families back to the dinner table.  God willing book is due for release in the summer of 2010.  In the meantime, check out our other delicious recipes on line. I am confident these family friendly recipes can help satisfy the hungers until the fajita recipe is released to the hungry flock!

As I said, it’s great to hear from you. So, ff you want to leave messages, simply do so directly on the website, or you can contact me through my Facebook Friend Page. Also, many people invite me to come and give presentations at parishes, Dioceses, or group events. If interested, simply contact Joe Condit at www.cmgbooking.com for more details.

img_8447

We are so glad you visited our site today, and please know there’s always a place at our table to celebrate God’s blessings!

For now, I wish you all a happy Epiphany Celebration!  You can view my little reflection by simply clicking this site and clicking on today’s date (January 3, 2010).

Posted in Greetings | 12 Comments »

Posted January 1st, 2010 | Events

I just got word that the Food Network is re-airing the Throw Down Episodes.  See below

  • Jan 02, 20107:30 PM ET/PT
  • Feb 17, 201010:30 PM ET/PT
  • Feb 18, 20101:30 AM ET/PTAND, THANK YOU to Miriam, from the Food Network for giving me such a great tour of the Food Network studios. Here I am with Miriam in the Test Kitchen.  Very cool to stand where they create culinary masterpieces!

    img_9640 I even had a chance to see Melissa (the newest Food Network Star) filming one of her upcoming shows.

    img_96351Like I said – very cool!

    If you’re visiting this site for the first time, please be sure to sign up for the free weekly blasts that provides inspiring messages, simple but delicious recipes, and heartfelt prayers for you and your family.  God bless you all in these early days of the New Year!

Posted in Events | 8 Comments »