Posted June 30th, 2010 | Uncategorized

At Chicago’s Food and Wine Festival, presenting Cola Pork Skewers on Saturday July 3, 2010 at 12:00noon! Come, watch, visit, and taste the Grace Before Meals message at Dominic’s Cooking Corner. img_2285

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Posted June 23rd, 2010 | Uncategorized

Yes, I was in a cooking competition with some of the top chefs of New Orleans:  Executive Chef Justin of La Petite Grocerie, and Chef Christopher, Chef du Cuisine of Commander’s Palace (the same place that gave Emeril his fame!).


Judge Feldman – the same judge who just yesterday halted Obama’s drilling plan ban – read the verdict.

Msgr. Nalty, the same priest who helped me win the Throw Down with Bobby Flay, hosted the event in his lovely parish.  This event was designed to bring his three parishes together for a “fun” raiser.  What better way to do that than with food.

Again, going up against some of the top chefs in New Orleans wasn’t easy. They produced a beautiful local fish dish with an incredible salad – and a cobbler for dessert.  They described it much better than I did.  I’ll have to get the recipe, as it was DELICIOUS!


I on the other hand, went more “family style” with a Coconut Bourbon Cream Chicken with a Trinity Fried Rice, served in a grilled red pepper ring.

img_2188And the winner is – (drum role please) – a TIE!

The real winners were the people who had a chance to sample our cuisines, and more importantly grow closer as a parish family – around this delicious table, and more importantly around the Lord’s Table, where those who eat of that Sacred Meal, are the true winners.


(Picture of the judges and competitors).

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Posted June 23rd, 2010 | Recipe-Meats

Satisfyingly Stuffed Chicken

Ingredients (Per serving)

1 chicken breast

1 Tbs Brie cheese

½ Tbs pancetta or bacon, sliced into thin strips

½ tsp butter

1-2 Tbs Italian Season breadcrumbs for dredging

Oil or baking spray

Salt and pepper.



Preheat oven to 375.  Season chicken with salt and pepper.  Slit ½-inch pocket into the meatiest part of the chicken breast.  Insert the butter, Brie, and then the bacon.  Carefully coat the chicken with the breadcrumbs.  Prepare a baking dish with either oil or cooking spray to avoid sticking.  Cover dish with foil and put in oven to cook for 20 minutes.  Remove the foil in order to crisp up the pancetta/bacon.  Once bacon turns crispy, remove chicken from oven.  Allow to rest 2-3 minutes before serving.  It’s a perfect chicken dish that can be complimented by a chilled grilled vegetable salad.

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Posted June 2nd, 2010 | Recipe-Meats

Easy and Delicious Burger Preparation (serves 4, ¼ pound burgers)

1 lb of ground beef
4 Tbs Soy sauce
1 tsp black pepper
1 tsp garlic powder
1 tsp chili powder
½ cup onion, finely minced and lightly sautéed
1 Tbs olive oil (separated)

Instructions: Heat ½ Tbs of olive oil in a sauté pan and add onions until translucent (apx 3-4 minutes).  Stir the onions in order to cook evenly.  When cooked, set aside and cool.  Combine all the ingredients in bowl, using your hands to mix until ingredients are fully incorporated.  Separate into four balls and form patties that are about ¼ inch thick.   Heat grill to apx 350 degrees.  Drizzle rest of olive oil over the burger, and use your hands to evenly coat all sides of the burger.  Carefully place burgers on the grill and cook for apx 4 minutes on each side for a medium rare burger. Do not press down on the burger when cooking.  If necessary, move burgers to the lower heating point of the grill to avoid excessive charring.  Once cooked to the desired temperature, allow burger to rest before putting on top of a bun.  Once rested, prepare the burger with any desired condiments. Some of my favorite toppings are blue cheese, bacon crumbles, and garlic aioli.

Flavorful burgers grilling away

Flavorful burgers grilling away

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