My busy traveling schedule doesn’t allow me to be as connected to a local parish as
much as I’d like. I admit, I do miss the regular parish family experience. However, whenever I travel for work, I sense a real family in the Catholic Faith because of the consistency of our liturgy, the knowledge of the prayers we say together, as well as the brotherhood of the
priesthood.

Left to Right: Archbishop O’Brien – Archbishop of Baltimore, Fr. Jim Sorra – Associate Pastor of St. Louis Parish, Fr. Joe O’Meara – Pastor of St. Rose, Fr. Leo, Fr. Adam Parker – secretary to Archbishop O’Brien and classmate from the North American College

A few months
ago, I was in North Carolina giving a parish mission to St. Stephen Parish in
the Diocese of Raleigh, North Carolina.
Although I had never been to that parish before, I felt very much at
home. Since there was a large Latino
Community in this parish, I even celebrated the Mass in the Spanish Language.
Thank God I had a translator who assisted me with my homily. While I have some proficient knowledge to
celebrate Mass in the Spanish language, whenever I try to speak it
conversationally, it always comes out Italian!

a few of the parishioners holding a meeting and rehearsal for the Stations of the Cross

After that
Spanish Language Mass, we all spoke the universal language of good food! The community hosted a luncheon for the
entire parish. It was great to see such
an active parish grow closer together through Food. I know that many parishes offer chicken
dinners. Perhaps you may want to get
involved in your community and try this recipe for a future event.

some of the volunteers preparing individual lunches for the crowds

Chicken
Enchilado (Serves 4)

4 quarter
chickens (leg & thigh)

2
tablespoons Mojo
Criollo

2
tablespoons Chile Guajillo

2 Garlic
cloves pealed and minced

1 Onion
minced

The juice of
one lemon

1 cup of
white wine White Wine

2 Bullion
cubes, chicken flavors

2
tablespoons of Adobo mix

The marinade for the chicken

Instructions: Score chicken for more thorough marinade
process. In a non reactive container,
combine Mojo, Chile, garlic, onion, lemon, white wine, bullion cube and adobo
mix. Mix ingredients together. Marinade chicken for at least 2 hours in a
refrigerator. Bake in 350 degree oven
uncovered for approximately one hour.

Baked chicken enchilado with a macaroni salad, and a wonderfully spicy cilantro sauce

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Salad Dressing Ingredients

1 tablespoon of mayonnaise

1 teaspoon of mustard

1 teaspoon of vinegar

1 teaspoon blackberry jam

1 tablespoon of water

¼ teaspoon of salt and black pepper

Instructions: Assemble salad with mixed field greens, a slice or two of cooked ham, and a few slices of carrots. For the dressing, simply combine all of the listed ingredients and whisk together.

It’s not barbecue, but it’s definitely delicious!

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Vodka Sauce for Meatballs:  Serves 4-6

Ingredients:

1 Tbs olive oil

2 cloves garlic, minced

1 medium-sized white onion

2 Tbs fresh parsley, chopped

32 oz tomato sauce

6 ounce can tomato paste

1 cup whipping cream

½ cup vodka

½-1 tsp kosher salt

½ tsp black pepper

3-5 pinches red pepper flakes

Instructions:  Heat olive oil in large pot or pan over medium heat.  Saute garlic, onion, and parsley until onions become translucent, approximately 2-3 minutes.  Add tomato paste and mix as best you can.  Add vodka and flambé until flame completely dissipates. (NOTE:  Alcohol is flammable.  To avoid a flaming pan, remove the vodka from any open flame, or combine the tomato sauce and vodka together to dilute the alcohol).  Add the tomato sauce and heat until a light boil.  Add cream, salt, pepper and red pepper flakes to taste.  Use this sauce to braise pork, beef, or chicken.  But it works especially well with meatballs!

Thank God for the toothpicks – people were ready to grab these by the handful!

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