Friday, January 30, 2009

More on the Eastern Catholic Church & the Orthodox Church

Providentially Fr. Seraphim of Catholic Under the Hood podcast talked about the Eastern Catholic Church and the Orthodox Church in his two most recent episodes. If you would like to know more about the Eastern churches and the Orthodox (or if you were confused by my explanation of the Eastern Catholic Churches in episode 8!), I encourage you to check it out at catholicunderthehood.com.

Char and I are packing up the family to head to the Lebanese convention for the weekend. As I mentioned in episode 8, I hope to bring back some audio of the music and Sunday's liturgy. Look for a special Lebanese episode next week!

Thursday, January 22, 2009

Episode 8 is up - The RITE Stuff

In this episode we talk about the various rites that make up the Roman Catholic Church (& I hope I don't make it too confusing!). I pay particular attention to the Maronite Catholic Church because it comes out of Lebanon and I have had the privilege of participating in a number of Maronite liturgies. Beer is also on the menu. Abita Abbey Ale. Plus feedback from Mike Lindner.

Maronite Links:

Maronite History Project

St. Charbel

Maronite Eucharistic Prayer in Aramaic:


Visit the Abita Brewery.

Photos of the king cake that I mentioned in this episode will be posted in a separate post.

Photo of Maronite chapel is by Ben Piven on Flickr.com.

Leave feedback at catholicfoodie@gmail.com or call the listener feedback line at 985-635-4974.

You can download episode 8 here or listen to it below:

Monday, January 19, 2009

Episode 7 Part 2 is up - PIZZA: Thats More Amore!



We continue our discussion of PIZZA with more feedback, recipes, and resources.

Here are a few resources that were mentioned in the show:



Pizza Therapy






Leave feedback at catholicfoodie@gmail.com or call the listener feedback line at 985-635-4974.

You can download episode 7 Part 2 here or listen to it below:

Episode 7 Part 1 is up - PIZZA: Thats Amore!



In this episode... PIZZA! It's America's favorite food & it's my favorite food. I hope you're hungry! My favorite pizza parlor, lots of feedback and more on the menu at The Catholic Foodie!

Leave feedback at catholicfoodie@gmail.com or call the listener feedback line at 985-635-4974.

You can download episode 7 Part 1 here or listen to it below:

Monday, January 12, 2009

This was tonight's dinner

Embedded Recipe Image (Unsupported on IE 7 and earlier)
Spicy Peanut Chicken

This colorful stir-fry gets its kick from a dash of red pepper.

Ingredients

  1. 1/4 cup chicken broth
  2. 1 tablespoon cornstarch
  3. 1 tablespoon sugar
  4. 2 tablespoons soy sauce
  5. 1 tablespoon white vinegar
  6. 1/4 teaspoon ground red pepper (cayenne)
  7. 1 tablespoon vegetable oil
  8. 1 pound boneless skinless chicken thighs or breast halves, cut into 3/4-inch pieces
  9. 1 garlic clove, finely chopped
  10. 1 teaspoon grated gingerroot
  11. 1 medium red bell pepper, cut into 3/4-inch pieces
  12. 1/3 cup dry-roasted peanuts
  13. 2 medium green onions, sliced (2 tablespoons)

Directions

  1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper; set aside.
  2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chicken, garlic and gingerroot; stir-fry about 3 minutes or until chicken is no longer pink in center. Add bell pepper; stir-fry 1 minute.
  3. Add broth mixture to wok. Cook and stir about 1 minute or until sauce is thickened. Stir in peanuts. Sprinkle with onions.
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I am getting ready for this weekend

What is your favorite pizza place? I want to hear about your favorites!

Do you have a good pizza story? Maybe a great place, maybe the perfect pizza, maybe your spouse proposed to you in a pizza parlor, maybe you found your vocation there. I want to hear about it!

Email me at catholicfoodie@gmail.com or call the listener feedback line at 985-635-4974.

Check out this cool video on tossing pizza.

Toss that pizza, paisano!

Sunday, January 11, 2009

Episode 6 - King cake king


In this episode we briefly discuss Mardi Gras and king cakes. We also talk about an upcoming event that our family will attend. We have exciting feedback and more on the menu at The Catholic Foodie!

http://www.kingcakes.com/

http://www.mannyrandazzo.com/about.htm

http://www.nonnarandazzo.com/

Here are two websites that give more information about king cakes & the traditional colors of Mardi Gras. It is all so very Catholic! The baby in the cake represents... guess who! Jesus! Aren't we all trying to find Jesus? Check out these informative sites. You will also find recipes there:

http://www.holidays.net/mardigras/cake.htm

http://whatscookingamerica.net/Bread/KingCake.htm

Leave feedback at catholicfoodie@gmail.com or call the listener feedback line at 985-635-4974.

You can download episode 6 here or listen to it below:



Photo by nycnosh on Flickr: http://www.flickr.com/photos/nycnosh/105153801/

Saturday, January 10, 2009

Grape Leaves / Cabbage Rolls

Embedded Recipe Image (Unsupported on IE 7 and earlier)
Stuffed Grape Leaves

 

Ingredients

  1. 1 lbs. ground lamb
  2. 1/2 cup (scant) raw long grain white rice
  3. granulated garlic or fresh pressed garlic
  4. salt
  5. cayenne pepper
  6. juice of 1/2 lemon
  7. 2T butter - melted
  8. 2 small cans of petit diced tomatoes
  9. lamb shoulder chops
  10. chicken stock (32 oz)
  11. About 60 or so grape leaves (enough to fill stew pot about 3/4)

Directions

  1. Grape leaves: fresh is best, but jarred is okay. If fresh, you will need to wipe them gently with a damp paper towel on both sides. You will also want to cut the stem off where it meets the leaf. It is best to put the leaves in a freezer bag and stick in freezer overnight before use. Leaves need to soften (wilt), and thawing them out does the job nicely. You can roll them without softening them, but it is a more difficult task that way.
  2. The Mihshi (or stuffing): In a large bowl mix the ground lamb, raw rice, and granulated garlic (we use fresh pressed garlic) / salt / cayenne pepper (all to taste), melted butter, lemon juice, and about half a can of tomatoes. Mix thoroughly with hands.
  3. Line the bottom of the pot with the lamb shoulder chops. We use an All-Clad soup or stew pot. (If making cabbage rolls, line pot with large cabbage leaves.
  4. Rolling the leaves: Lay the leaf flat on table or counter. Take about a small finger's worth of mihshi and place mihshi at base of leaf (you do not want it to hang over leaf). Fold the sides of the leaf in and then roll the leaf up to the top. Place leaf in pot on top of the lamb shoulder chops. Repeat process until all mihshi is gone (or until there is no more room in the pot). Remember to alternate direction of leaves for each layer in the pot.
  5. Add the remaining ingredients to the pot: chicken stock, can of tomatoes, lemon juice (we also add 3 cloves of sliced garlic). The liquid should just about cover the grape leaves (could use more tomatoes, if desired).
  6. Place a pottery plate on top of the leaves. This prevents the leaves from unrolling during cooking.
  7. Simmer on low to medium heat for about 45 minutes.
  8. Remove plate (carefully!) and serve.
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NOTES
• The same process can be followed for cabbage rolls. You will need to parboil the cabbage, you will also have to cut the hard stem out of the leaf. You will also want to cut the larger leaves into pizza-slice shapes (about the size of a grape leaf). Discard leaves that are too curly or too difficult to roll.
• Lamb can also be substituted with beef.
• We also slice 2 or 3 cloves of garlic and add to pot with tomatoes with juice.

Sunday, January 4, 2009

Special Epiphany Episode of The Catholic Foodie


In this special episode, recorded for the Advent/Christmas calendar at CatholicRoundup.com, we will briefly meditate on the Epiphany: Psalm 72 & a reflection by Pope Saint Leo the Great. I also share a bit of South Louisiana tradition surrounding the Twelfth Night of Christmas.

Leave voice feedback at 985-635-4974 or email me at catholicfoodie@gmail.com.

Photo from Lawrence OP on Flickr.

You can download this special episode or listen to it below: