Posted July 28th, 2010 | Uncategorized

Grilled Corn Salad: (serves 2)
1 ear of corn, shucked, cleaned, and slightly brushed with olive oil
2 cups romaine lettuce, chopped
¼ cup cherry tomatoes, sliced
2-3 tsp olive oil
1 tsp red wine vinegar
¼ cup crumbled feta cheese
½ tsp kosher salt
pinch black pepper

Grill corn for about 2-3 minutes, until it begins to char, making sure to roll corn along the grill in order to avoid scorching.  Shave corn into a bowl.  Add tomatoes, oil, vinegar, feta cheese, salt, and pepper.  Combine flavors and pour over lettuce.

For the Steak:  (Serves 2)
2 New York strip steaks
1 Tbs olive oil
1 Tbs salt
1 Tbs spicy paprika
½ Tbs black pepper
1 Tbs garlic powder
2 Tbs maple syrup

Grilled, glazed steak and a corn salad.

Grilled, glazed steak and a corn salad.

Preheat grill to at least 350 degrees.  Brush steaks with olive oil and season with salt, paprika, pepper, and garlic powder.  Place on grill and cook for 3-4 minutes on each side for a medium rare temperature.  Remove steaks and drizzle the maple syrup immediately.  Allow steaks to rest 2-3 minutes before serving.

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Posted July 12th, 2010 | Uncategorized

Just received this email from someone who participated the Eucharistic Congress in Atlanta. Some 35,000 people were there to share in the one faith that brings people together around Eucharist – the Food!

Hello Father Leo! I am so grateful that I was able to attend your Saturday, general track talk at the Eucharistic Conference in Atlanta this past weekend. I now have a better understanding of the sacred nature of the family meal, and enormous insight into my own life-long struggles with food. I’ve been taught that the devil attacks what is most sacred and perverts it. You hear this concept frequently in the theology of the body regarding eroticism. I sat DUMB-STRUCK in my chair when I realized this is how I’ve been fooled regarding food my entire life. Food is always the enemy for me – everyday, and every family gathering is intensely uncomfortable because of the emphasis on food. I know this is disordered, and I know how to control it for the most part (although I fall into the extremes more often that I’d like). What I never knew before was why, and figuring this out has brought me IMMENSE PEACE! So many people suffer from eating disorders, and it makes family meals so stressful because you don’t want others to see how little or how much you are eating. Knowing in some sense that this is a divisive trick to separate me from my loved ones, and then being able to willfully say, “No – I will enjoy this meal with my family” is so liberating! Thank you so much, Father, for bringing me to this realization. God bless your ministry!


Great to hear that our message truly does feed the body, mind and soul!

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Posted July 7th, 2010 | Uncategorized

(“Coo-boo-yon” – short for black drum court bouillon.)

(“Coo-boo-yon” – short for black drum court bouillon.)

1 chicken breast fillet 5-6 ounces

1 tsp salt

1/2 tsp pepper

Tony Chachere’s Seasoning

4 Tbs olive oil

2 Tbs butter

8 oz. coconut milk

1/4 cup bourbon

Uncle Ben’s 90 Second Rice (regular white)

Trinity – red/green bell peppers, onion, celery (counts as one ingredient)

1/4 cup soy sauce

1/4 cup chopped peanuts

2 Tbs chopped cilantro

Instructions:  Season both sides of chicken breasts with salt, pepper, and Tony Chachere’s Seasoning.  Heat 2 Tbs of olive oil to smoking point.  Seer for 3 minutes on each side.  Add butter and bourbon to pan.  Flambé bourbon.  Add coconut milk and simmer together for another 5-7 minutes, or until chicken is cooked through.  To prepare the rice, heat olive oil in a large nonstick pan.  Sauté Trinity until onions are translucent.  Add soy sauce.  Add most of the peanuts and cilantro, saving a small handful for the end of the cooking process.  Add rice and mix until fully incorporated.  Add more fresh peanuts and cilantro as a fresh tasting garnish.

(Bourbon Coconut Cream Chicken, with Trinity Fried Rice in a grilled red pepper ring.)

(Bourbon Coconut Cream Chicken, with Trinity Fried Rice in a grilled red pepper ring.)



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Posted July 1st, 2010 | Uncategorized

Sea Food Stews

Steam Crabs Ingredients:  1 dozen crabs + Seafood Broth for soups or sauces
1 Dozen Maryland Blue Crabs (male crabs are generally fattier and therefore more flavorful)
1 cup Old Bay Seasoning
2 cups water
2 cans beer
1 onion, quartered
1 carrot, chopped into ¼ inch pieces
2 stalks celery, chopped
2 bay leaves

Instructions:  In a very large pot, add beer, water, old bay, onion, carrots, celery, and bay leaves.  Bring to a boil.  With protective gloves or sturdy tongs, remove live crabs and rinse in cold water.  Lower the crabs in the boiling water, in one layer.  Season the crabs evenly with the old bay.  Repeat layering and seasoning until all crabs fit in the pot.  Cover the pot and cook for 10-15 minutes.  Careful of the steam, remove the crabs and serve with a side of melted butter.  Do not discard the broth.  Pour liquid in a strainer.  Discard the contents in the strainer.  Reserve the liquid for zesty soups or sauces.

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