Posted May 9th, 2012 | Menu Inspiration, Recipe, Recipe-Sauce

Menu Inspiration

“Menu Inspiration” gives subscribers exclusive access to original and inspired recipes from Fr. Leo Patalinghug, host of the movement – Grace Before Meals.  If you try this recipe, let us know what you think.  If you have a special recipe that inspires the family to come together more regularly, please share it with us and our faithful foodie community.  Pictures of your food surrounded by your family and friends are always welcome!  Post your comments below.

Mother’s Day Menu

 

Mother’s Day is not a religious holiday – a “holy day of obligation.”  But, in America, there is a sense of an obligation: to make sure that we thank God for our mothers.  I certainly notice an increased number of people who accompany their moms to church on that day.

Me with my mother always making sure I'm cooking it the right way, i.e., her way – with love, that is.

(Me with my mother always making sure I’m cooking it the right way, i.e., her way – with love, that is.)

Moms are a special part of our Grace Before Meals movement.  I tell people at retreats and conferences that from the moment we were conceived in our mother’s womb, we have had a great food advocate in our moms.  Our belly buttons, designed by God, symbolically connect a child to a loving mom who, by her very nature, concerns herself with feeding her child.

Moms with children at the table – a labor of love – which is why I was cooking for these moms that morning at St. John Catholic Church in 2007.

(Moms with children at the table – a labor of love – which is why I was cooking for these moms that morning at St. John Catholic Church in 2007.)

What a great gift we have in mothers!  That’s probably why Jesus established His Church that truly honors His own mother, Mary!

Our Lady of Perpetual Help – National Shrine of Our Lady of Lourdes, Emmitsburg, Maryland.

(Our Lady of Perpetual Help – National Shrine of Our Lady of Lourdes, Emmitsburg, Maryland. )

In preparing for Mother’s Day, consider a special meal that returns the favor.  Be sure to give her a delicious meal.  But also assure her that you are also being well fed, especially spiritually, by going to church. Don’t go just for her, but also for yourself.  She’ll never be prouder of you!

Love you mom!

(Group of teens at Steubenville on the Bayou Retreat going to Confession on their own without mom reminding them of their spiritual obligations.  Mom would be proud of them.  I was, and I didn’t even know them!)

Moms know that feeding our hungry souls is ultimately God’s job.  But thank God everyday and not just one day a year, for our own mothers who were willing to feed us the moment that God decided to give us a belly button.

Young couple from Steubenville on the Bayou Retreat. They were pregnant with their first child, hence, my pointing to the life within!

(Young couple from Steubenville on the Bayou Retreat.  They were pregnant with their first child, hence, my pointing to the life within!)

Let Us Pray: Lord, bless our mothers.  Keep them close to Your heart.  Give to us, her children, a profound gratitude and respect for her gift of womanhood and motherhood.  May we, as children of the Church, experience the maternal presence of our Blessed Mother, so that we can truly be brothers and sisters of Jesus, our Lord, forever and ever.  Amen.

A Statue of Our Lady of the Nations.

(A Statue of Our Lady of the Nations. )

Here’s a menu idea that I’m sure your mom would love:
Breakfast in Bed.

Make all of the traditional breakfast foods that your mom loves.  Present a plate of eggs, bacon, and buttered toast, but also add a cup of fresh berries in a delicious, sweet lemon cream sauce. This makes for a nice standalone dish or a fantastic and unique topping over French toast or pancakes!

Mixed berries with sweet cream.

(Mixed berries with sweet cream. Click picture to access recipe! )

Happy Mother’s Day to all!  Tell us what you love most about your mother.  Tell us what’s the best thing she has fed you – physically and spiritually.  Your comments are great witness for us.  They encourage us to keep doing what we’re doing.  Please post your comments below.

 Love you mom!

(Love you mom! )

What's New

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This week’s episode:

Fr. Leo’s Favorite Comfort Foods

Hospitality to those in need is an important tenet of the Catholic faith. Fr. Leo shares his family upbringing in which his parents opened their home to those in need. He shows how a magnificent meal can be extended to include unanticipated guests without breaking the family budget.

Be sure to watch this week’s episode of “Savoring the Faith” on EWTN this Sunday at 8:30pm EST.

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Posted in Menu Inspiration, Recipe, Recipe-Sauce | 4 Comments »

Blast From the Past

On occasion, our Grace Before Meals movement will send out some “Blasts from the Past,” not only because the messages are still relevant today, but it also helps us remember how far we’ve come!breakin

Check me breakin’ it down.

Shout out to St. Patrick’s School

(Me with some seminarians filming some webisodes –salmon Florentine!)

We would like to give a shout out to St. Patrick’s School in North Hollywood, CA, who we recently donated a number of older editions of Grace Before Meals to. Here’s what Carlos Tobon, their Religion, Science, Spanish, & Music Instructor, shared with us:

(Me with some seminarians filming some webisodes –salmon Florentine!)

“Thank you so much for the books!…[We gave] the books out to the families, and we have been hearing nothing but praise for the book’s recipes and reflections!”

(Me with some seminarians filming some webisodes –salmon Florentine!)

We are glad to support these great children and their school. Do you know a church group or school that could use or appreciate old books? If so, feel free to reach out to our Project Manager, Joe Hansbrough, at jhansbrough@gracebeforemeals.com.

Speaking of “Joe”, the following Blast From the Past is from April 30, 2008 and recognizes a number of different Joes: St. Joseph, Pope Benedict XVI (aka Joseph Ratzinger), Msgr. Joseph Luca of the Archdiocese of Baltimore, and some “Regular Joes” of the faith. We apologize for the lack of pictures from the original blast, but they’ve either been lost or replaced…but that just goes to show how far we’ve come! Thank the good Lord for organization!

Remember, feel free to send me your thoughts, prayers, questions and comments at askfrleo@gracebeforemeals.com. God Bless!

———————————————————————-

Originally Published: April 30, 2008

Food for the Body

No Regular Joe!

Tomorrow, May 1, is the great celebration for all those named Joseph and all those who work for their families!  Tomorrow is also a feast day for me, because my name is really Jose-Leo – that’s why my family calls me “Joey”!  (BUT, only family, please!)

It’s a blessing to be named not just after Pope St. Leo the Great, but also to share the name of the foster father of Jesus.  That simply means I am definitely going to celebrate with Joseph tomorrow!

But not so fast!  Tomorrow’s feast day actually has a qualifier. It’s not just a celebration of the regular Joes in the world, but Joseph THE WORKER!  Tomorrow’s feast day is a national holiday in Italy, where Catholics have a strong devotion to this saint.  It’s strange, but Italians (like Americans with Labor Day) commemorate work as a “gift” by taking a day off.  All irony aside, I want to dedicate this blast to a few hard working Joes!

St. Joseph

St. Joseph the Worker

First, even though we now call him Pope Benedict, his baptismal name is Joseph Ratzinger.  I don’t want to rehash the papal visit of two weeks ago, but I can’t help be amazed at this 81-year-old pontiff’s work ethic.  Immediately after he returned from the United States, he was granting more audiences, including presentations at concerts, meeting heads of states, and leading liturgical services.  Just the other day I saw him in upbeat form, ordaining about 30 men to the priesthood!  I don’t know about you, but if I had just returned from a jam-packed, six-day, tour on the other side of the Atlantic, I might need a vacation before I got back to the intense work of the papal office!  But not this Joe – now nicknamed the Pope of Hope!  So, when we’re ready to complain about all of the work we have to do, let’s look to the pope for an example of untiring service!  He reminds us that in the midst of all our work, we can dedicate our labors and efforts to God, thus elevating the mundane responsibilities and prayerfully seeing them as privileges and part of God’s plan!

Joseph Ratzinger

Cardinal Joseph Ratzinger, before becoming Pope Benedict XVI

Another hard working Joe is one of the beloved pastors of the Archdiocese of Baltimore.  This man was ordained the year I was born.  Now, I still can’t picture myself having even lived that long, but I’ll bet that many years of service would leave me pretty tired!  Yet, after 30-something years of ministry (and a dedicated and demanding priestly ministry), he’s still building beautiful new churches, renovating historical chapels, leading a humongous professional staff, and shepherding over 4,500 families!  He is also a mentor who works very, very hard to strengthen priestly fraternity.  Msgr. Joseph Luca is the one who actually helps me improve my culinary skills by hosting a monthly prayer meeting with a group of about 15 to 20 priests.  It is there that I have the opportunity to try different recipes and techniques.  But after many years of service, you would think he would rather receive an invitation to these events instead of hosting them.  His work is the catalyst for our gathering.  His hospitality is the reason for guys to return.  Although I do most of the work in the kitchen, Msgr. Joseph Luca is definitely working the hardest to ensure a spiritual fraternity among our priests.

Msgr. Joseph Luca

Msgr. Joseph Luca

Finally, the last Joe I want to highlight are really “Joes” plural.  They are the seminarians with whom I had the opportunity to serve this past year.  As this academic year comes to a close, I will complete my first year as a faculty member at my venerable institution.  I recognize how these guys are working, and working hard!  Beside the rigors stress of post-graduate studies, these guys are also taking their prayer lives very seriously.  Oftentimes I’ll pass by the chapel and see men on their knees in prayer, or sitting silently for meditation.  It’s really quite humbling.  These guys also take time for service in the community and in their various pastoral field education assignments.  Many of them drive about one hour each way for these field education assignments.  They also work very hard to make sure they develop all the effective human skills to make them as effective instruments as possible.  The four pillars of formation (i.e., human, spiritual, pastoral and academic formation) keep these guys from being regular Joes.  These “Joe’s,” through God’s grace, will also be transformed into those Joes of our faith, who are really heroes!

Msgr. Joseph Luca

Seminarians at Eucharistic Congress in Charlotte, NC (2009)

Consider those in your own family those who work hard.  Perhaps you can reward them for their work, or at least thank them!  In an age when the male or “father” figure is either missing from the family scene, or made to look like a bad guy – or worse, to look stupid – let’s consider a dinner conversation about St. Joseph the Worker and see how we can be more like him.  It’s possible to do.  I just gave you three examples of what meditation of St. Joseph’s life did for these men.

We can all learn much from St. Joseph who – often as a loving observer, which is often also God’s perspective – showed us that he is no regular Joe!

Food for the Body

A Double-Stuffed Chicken Parmesan!

This week’s extraordinary portion of a chicken Parmesan I for no ordinary Joe.  It’s a Double-Stuffed Chicken Parmesan, served over fresh field greens.  It’s prepped in a pan and finished off in the oven to create a crispy outside texture while keeping the inside of the chicken tender, moist and well-seasoned with my version of a quick marinara!  Click here for the recipe.

Double-Stuffed Chicken Parmesan (Serves 4)

Chicken

4 chicken breasts

Eggwash: 2 eggs beaten with 2 teaspoons water

1 cup all-purpose flour

2 cups Italian-seasoned breadcrumbs

salt and pepper

4 tablespoons olive oil

2 tablespoons regular, salted butter

8 slices provolone cheese

Marinara sauce

2 tablespoons olive oil

¼ cup minced white onion

1 garlic clove, finely minced

4 tablespoons finely minced fresh parsley

1 teaspoon red pepper flakes

2 tablespoons tomato paste

½ cup white wine

2 cups tomato sauce

1 teaspoon salt

½ teaspoon black pepper

Instructions:

Preheat oven to 375°.  Butterfly chicken breasts and pound to tenderize.  Season chicken with salt and pepper on each side and dredge in all-purpose flour.  Pass both sides through egg wash and dredge in bread crumbs.  Heat olive oil and butter in a large nonstick skillet, and cook chicken for about 2 minutes on each side, or until each side turns golden brown.  Remove and place on a baking sheet.

Marinara sauce

Heat olive oil in a saucepan.  Add onions, garlic, parsley, and pepper flakes and cook until onions become translucent.  Add the tomato paste and wine and mix together.  Let this cook for about 2 minutes.  Add the tomato sauce and season with salt and pepper.

Assembly and baking:

Spread a tablespoon of marinara on one side of the chicken.  Add a slice of provolone cheese and then fold the chicken over.  Add another tablespoon of marinara on top of the chicken and another slice of provolone.  If necessary, use a toothpick to keep the chicken together.  Cook uncovered for 15 to 20 minutes.  Serve over field greens,marinated with olive oil, salt, pepper, and a squeeze of fresh lemon juice.  This dish combines the flavors of chicken Parmesan, but with a tinge of white wine in the marinara, and doubled over for an “extra” reason to celebrate!

Food for the Soul

Prayers for Workers

Be sure to say a prayer for all of those in your family who are working hard to keep the family together.  They may be in a “regular job” like all the other “regular Joe’s,” but with faith, they, too, can be transformed into laborers who are building up the kingdom of God, right here and right now!

Let us pray:

For the gift of labor, we thank You!  For the gift of the laborer, we thank You!  For those who are treated unjustly at their work, we implore Your mercy; and give them strength and change the hearts of their employers to be fair and kind.  For those who are unemployed, we ask they receive Your help and guidance to find meaningful work.  For all of us, help us to work in Your vineyard so that we, too, can experience St. Joseph’s joy in caring for Jesus by working and caring for those in need.  Amen.

Click below to follow me @Cooking_Priest!

Posted in Blast from the Past, Food for the Body, Food for the Soul, Food for Thought, Grace Before Meals, Recipe-Meats, Recipe-Sauce | No Comments »

Menu Inspiration

Menu Inspiration gives subscribers exclusive access to original and inspired recipes from Fr. Leo Patalinghug, host of the movement Grace Before Meals.  If you try this recipe, let us know what you think. If you have a special recipe that inspires the family to come together more regularly, please share it with us and our faithful foodie community. Pictures of your food surrounded by your family and friends are always welcome!  Post your comments below.

Holy Week Menu

High Altar of Cathedral of Mary our Queen, Baltimore, Md

(High Altar of Cathedral of Mary our Queen, Baltimore, Md)

Next week, also known to Christians as Holy Week, commemorates the epic events in Jesus Christ’s life here on Earth.  The Paschal Mystery begins with Jesus entry into Jerusalem on Palm Sunday, then the Institution of the Eucharist and the role of service demonstrated on Holy Thursday, the culmination of Christ’s suffering on Good Friday, and of course, the Light of hope inflamed on Saturday’s Easter Vigil in preparation for Easter Sunday!  This is the best week of the year for faithful foodies, at least in my culinary cultured perspective.

For Palm Sunday I’ve created a pasta that incorporates hearts of palm – something to help us commemorate how the palms in Jesus’ time represented victory and life.  The palms were used for building things, protection from the day’s heat, and even the leaves were used for medicine!

(A

(A different type of “Palm” leaf, but I used this one to wrap and steam fish.  Delicious!)

On Holy Thursday we see the role Jesus took on as waiter and servant – even to the point of wearing an “apron,”  which is one reason why we offer our exclusive Grace Before Meals apron to you – a great gift for loved ones or yourself.  It’s a reminder that we are all servants of God’s generous blessings.

(Michigan Event.  Mom was so proud her son "helped" me make the pasta dish -- the first time he ever cooked!)

(Michigan Event. Mom was so proud her son “helped” me make the pasta dish — the first time he ever cooked!)

On Good Friday we see another unique aspect of Christ’s life:  he thirsts!  He will say that as part of His last words on Earth.  And obviously, gall* won’t satisfy what he really craves:  our faith!

*Gall is the bile/vinegary substance soaked up in the sponge given to Jesus on the cross

Finally, the sad events of Good Friday culminate in an intensely beautiful and scripture-filled prayer on Holy Saturday, when the Lamb of God conquers the grave, as we will hear proclaimed in the Exsultet Prayer.

These Feast Days will no doubt make it busy for you and your family.  But if you can take extra time to celebrate with the Church Family, I’m sure you will be nourished, satisfied, and consoled!

(Me and some members of the youth group who served a dinner during my presentations in Guam.)

(Me and some members of the youth group who served a dinner during my presentations in Guam.)

Perhaps one way to encourage your family to come to these celebrations is to make a special meal with my exclusive recipes!  These will never replace the banquet God prepares for us at the altar.  But these recipes – appropriate for this season of Lent – can certainly provide just enough family time to have discussions about what’s happened in Jesus’ life.  This way, as a family, you can talk about what truly makes next week the Holiest and most celebratory week of the year, especially for faithful foodies!

PALM SUNDAY RECIPE:  Penne della Palma!  (A creamy Palm Sunday Special)

(A “tender” side of me.  Me with some Grace Before Meals friends from Fort Meade Army Base after a recent event.  I’ve got a real "soft spot" for  babies!)

I created this recipe specifically for the ABC World News Report. Hearts of palm, oftentimes used in salad, are instead used as a sweet and tart vegetable base for a creamy pasta sauce.

Penne della Palma (serves 3-4)

Ingredients:

1 pound penne pasta

1 can hearts palm

2 cloves garlic, minced

1 cup cherry tomatoes, halved or quartered

¼ cup parsley, minced

½ cup grated Parmesan cheese

½ cup Italian seasoned breadcrumbs

1 Tbs olive oil

1 Tbs butter

½ cup brandy

½ cup starchy pasta water

½ cup whipping cream

½ Tbs salt and pepper (or to taste)

Instructions: Boil pasta until al dente. Drain water, but reserve ½ cup of starchy pasta water. Drain water from palms and cut into ¼-inch pieces. In a large pan, heat olive oil and butter, then saute garlic, parsley, tomatoes, and palm. Add cheese and breadcrumbs, and combine. Add brandy, water, and cream (ATTENTION: cooking with liquor is flammable). Add pasta and mix together. Add salt and pepper to taste, and a drizzle of olive oil and a dusting of grated Parmesan cheese for more flavor.

HOLY THURSDAY MENU: Red Wine Mushroom Sauce

(Searing seasoned meat in a slightly oiled but highly heated cast iron skillet for 1 minute on each side, and then finishing off in a 400 degree oven for 10 minutes creates a beautiful crust and pink tender inside!)

(Mushroom and red wine sauce.)

Remember Holy Thursday’s meal is all about service, demonstrated by how Jesus washed His disciples’ feet at the Last Supper.  This celebration also commemorates the institution of the Eucharist – Jesus’ Sacramental Presence in the Bread and Wine.  On this day it will be a good idea to really focus on the food of bread and wine.  And perhaps also teach your young children how wine can be used as a “gift” and how wine can be abused by people.  For that reason, I want to encourage people to participate in an upcoming Napa Valley wine pilgrimage, where we will discuss “transubstantiation” and the theological implications of wine in the Old and the New Testament.

(Vineyards in Napa Valley.)

This wine-based mushroom recipe can also help create a simple side dish to complement any protein-based main course, such as chicken, beef, or pork.

Ingredients:

2 cups red wine

1 glove garlic, finely minced

2 Tbs butter

1 Tbs tomato paste

2 packages button mushrooms, sliced

Salt and pepper

1 sprig rosemary (optional)

Instructions:  In a saucepan large enough to fit all the mushrooms, heat the red wine, garlic, and rosemary sprig until the wine comes to a light boil.  Add the butter and tomato paste, and stir until sauce thickens.  Add the mushrooms, and mix until all is fully incorporated.  Season with salt and pepper.  Cover and remove from heat.  The liquid from the mushrooms will help loosen the sauce.  To make the sauce more wet, add a ½ cup of water, and season with salt and pepper.

NOTE:  Be sure to speak with your children about how wine is important to the Christian culture and about how Thursday’s celebration elevates the wine to a supernatural level!

GOOD FRIDAY MENU:  Tuna, Caper, and Peppercorn Fusilli Pasta

(Regular can of tuna transformed into something delicious and Lent- Friendly.)

(Regular can of tuna transformed into something delicious and Lent- Friendly.)

Here’s a tuna pasta that beats the pants off traditional tuna sandwiches.  While this is a tasty little treat, it definitely satisfies the Lenten requirements.  It’s a simple, not expensive seafood dish, and it’s perfect for your family.  It uses inexpensive ingredients, infused with some inspired thoughts, that make it a meal worth celebrating with children who, like Jesus, thirst for faith.

To make this little can of albacore come to life I created my version of Italian tuna pasta that I ate in Florence during my seminary days.  I’ve made it for several other people, and they say it’s definitely something to celebrate. But it’s still in the Lenten rulebook for fasting, and it sure beats the texture and blandness of those sandwiches!

Ingredients (serves 4):

1 lb box dried fusilli pasta, boiled and cooked al dente

2-3 cans albacore tuna

2 Tbs olive oil

2 cloves fresh garlic, minced

2 Tbs fresh capers

1 tsp green peppercorns, in water

1-1/2 tsp kosher salt

1 tsp black pepper

1 cup tomato sauce

Instructions:

Sauté garlic in pan of hot olive oil.  Add tuna (including the liquid in the can), capers, and peppercorns.  Mix until tuna is warm.  Add tomato sauce, and let simmer for 1 minute.  Add pasta, and allow some of the pasta water to help “cream” the sauce.  Add salt and pepper to taste.  NOTE:  If you prefer to eat tuna less warm and prefer it room temperature, simply wait until you add the pasta to add the tuna.  But be sure to drain the juices as it could “clash” with the rest of the ingredients if not incorporated with heat.

EASTER MENU: Glorious Lamb!

(Pan roasted and oven-finished lamb chops.)

(Pan roasted and oven-finished lamb chops.)

Finally, in preparation for Easter, treat your family to a not-so-traditional lamb dish.  This is one I really enjoy making.  It’s a special dish that begins with “frenched” lamb chops.  So while this is something you can’t use to feed a large dinner party, it’s definitely worth the time and money for your immediate family on this Easter Sunday’s Feast of Feasts!

Pan-Roasted Lamb Chops (Serves 2 people)

Ingredients:

6 rib rack of Baby Lamb Chops, frenched (i.e., bone is cleaned to create a “handle,” and trimmed fat is optional.  I leave the fat on as it adds great flavor and texture, but trimming the fat off the “back” of the chops is up to you.)

2 tablespoons olive oil

2 tablespoons fresh rosemary, minced

2 garlic cloves, minced

½ cup Italian season breadcrumbs

1 tablespoon salt

1 tablespoon pepper

(Frenched Lamb Chops first sautéing in the pan, and will be finished off in the oven.)

(Frenched Lamb Chops first sautéing in the pan, and will be finished off in the oven.)

Preheat oven to 350°.  Combine breadcrumbs, rosemary, and garlic on a large plate and set aside. Season lamb chop with salt and pepper, and then coat with 1 tablespoon of olive oil, making sure all parts have some oil on each.  Dredge chops and coat with the breadcrumb mix.  Heat remaining olive oil in a nonstick skillet.  Sear chops on all sides for 1 minute each.  Put on an oven-safe rack, and place in preheated oven for 10-15 minutes for a rare to medium temperature, 20 minutes for medium well.  Remove from the oven, and let meat rest for about 5-10 minutes before cutting it into individual chops.  These chops will definitely raise our Lenten-numbed taste buds back to life!

I hope these recipes help satisfy some of your physical hungers as the Church’s celebration truly satisfies our spiritual hungers.  Also, thank you for your patience as we continue to make adjustments on our website, especially in order to gain full access to all of these exclusive recipes.  If you have any recipe ideas to share, please send those along with pictures to:  assistant@gracebeforemeals.com.

Let us pray:

Father, inspire us in this coming week, so that everything we do, speak, and pray reflects the wonder of Your love for us.  Bless families so that this week will truly reflect the holiness, the hop,e and the glory that comes from Your goodness.  We ask this through Christ our Lord.  Amen.

(Crucifix in Costa Rican Church.)

(Crucifix in Costa Rican Church.)

Tell me what you’re going to make for Holy Week or Easter.   Any recipes, tips, questions or comments, please share below.  Your comments and questions help fuel our Grace Before Meals Team’s imagination and encouragement.  Post your comments or questions by clicking here!

Stirring the Pot!

Posted in Grace Before Meals, Menu Inspiration, Recipe-Fish, Recipe-Meats, Recipe-Pasta, Recipe-Sauce, Recipes | 9 Comments »

Posted January 13th, 2011 | Chicken, Recipe-Meats, Recipe-Sauce, Recipes

Food columnist, Susan Reimer from the Baltimore Sun is writing about wings leading up to this Saturday’s Ravens game.  We’ve submitted our “Glorious Wings” recipe for the column.

glorius wings

Ingredients:

20 chicken wings, cut into separate pieces – discarding the wing tips is optional (but it makes it easier to cook if the wing tips are separated from the middle wing piece)
4 cups vegetable oil

1 Tbs salt

1 Tbs black pepper

1 Tbs Old Bay Seasoning

1 tsp Chili powder
Instructions:

Heat oil in a large frying pan. Season wings with salt, pepper, Old Bay Seasoning and chili powder. Cook wings in batches for about 10 minutes-15, or until the wings are fully golden brown in color. Tip, be sure to not overcrowd your frying pan, making sure there is space between each wing to cook evenly.

Ingredients for the Sauce:

4 tsp olive oil

1 Tbs butter

2 Tbs balsamic vinegar

2 Tbs hot sauce (any brand)

2 Tbs ketchup

2 cloves fresh garlic, finely minced

2 – 4 Tbs red pepper flakes

2 tsp garlic powder

1 tsp salt and black pepper

¼ cup maple syrup
Garnish and Dipping Sauce:

Fresh cilantro

Fresh Blue cheese dressing with crumbles of fresh blue cheese
To Prepare the Sauce:

In a sauce pan, heat oil and butter together. Sauté the garlic and the red pepper flakes together, about 30 seconds. Remove from the heat and cool. When cool, combine all of the ingredients together (except the cilantro and blue cheese) and mix together until fully incorporated, that is, creamy and smooth in texture. NOTE: The other liquids may cause splatter if the oil is too hot.
To combine wings and sauce: Pour about 2-4 Tablespoons of the sauce in a deep bowl (metal or glass). When the wings are cooked, remove from the hot oil and instead of straining, immediately place hot wings in the bowl with the sauce. Mix or toss the contents together, making sure that each wing is coated with the sauce. Add a drizzle of more sauce as desired. To serve, plate wings with a small container of blue cheese, and sprinkle some fresh cilantro leaves on top of the hot wings for a taste of freshness. This entire recipe can easily be doubles or tripled.

Posted in Chicken, Recipe-Meats, Recipe-Sauce, Recipes | 3 Comments »

Posted February 2nd, 2010 | Recipe-Sauce


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

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

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

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

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

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

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Posted February 2nd, 2010 | Recipe-Sauce

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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