Mushrooms Stuffed with Honey Sausages

INGREDIENTS

Olive oil

Mushrooms

Sausage

Honey

Blue Cheese

Fresh Spinach

INSTRUCTIONS

Add olive oil to Pan.  Cut stems off large mushrooms and place cap-up in the pan.  Carmelize  for a few minutes.  Remove casing from sausage. Form meat into mini meatballs  and cook in a second pan.  Add ½ cup water and allow meat to cook in the steam.  Add a few tablespoons of honey and blue cheese to the pan.  Fill mushrooms with meatballs and pour honey sauce over top.  Add Spinach to the pan and sauté for a few minutes. Plate spinach on place mushrooms around it in a circle.

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Ingredients

1.5 cups olives

Garlic

Anchovies 

Lemon

Parsley

1 baugette 

Instructions  

Add olive oil into pan over low heat.   Slice baguette and place in pan.   
Add  olives,  garlic, one anchovy,  lemon juice and fresh parsley  to a food processor.  Blend for a few minutes, adding additional olive oil as needed.  Sprinkle with salt.   Remove bread from pan and spoon olive paste on top.

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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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