Braised Cannellini Beans
This simple yet flavorful dish includes olive oil, garlic, cannellini beans, parmesan, vegetable stock, parsley, lemon zest and juice, and a pinch of chili flakes. Braised to perfection, these creamy beans pair beautifully with crusty bread and make a perfect complement to any Thanksgiving spread. Whether served at a holiday gathering or as a cozy addition to a family dinner, this recipe is sure to be a crowd-pleaser!
INGREDIENTS
INSTRUCTIONS
Put 2 tbsp of oil into a large saute pan. Add the garlic and gently heat the oil over a low medium heat for 2-3 mins, infusing it with the garlic and making sure it doesn’t brown.
Drain and rinse one tin of beans and add to the pan along with the entire contents of the other can. Simmer for a few minutes, roughly mashing about a quarter of the beans, then add the bayleaf and stock. Bring to the boil and reduce the heat. Leave to simmer for 15 mins until thickened. Add a splash of water if it seems too thick.
Meanwhile, chop parsley and lemon zest until finely broken down. Whisk in the oil until emulsified. Transfer to a small bowl and stir in the lemon juice, seasoning to taste.
Divide the beans between two shallow bowls, removing the bay leaf. Drizzle with the parmesan cheese, scatter over the parmesan shavings and chili flakes, and finish with freshly ground black pepper. Serve with the crusty bread for mopping up
Bro. Paul’s Famous Basque Cheesecake
Originating from the Basque region of Spain, this cheesecake is known for its unique, caramelized top and creamy center. Made with simple ingredients like 36 ounces of cream cheese, sugar, heavy whipping cream, flour, and eggs, the final result is a rich, velvety dessert. The slight crispiness of the burnt top gives way to a soft, custard-like interior that melts in your mouth.
INGREDIENTS
- 36 ounces cream cheese, at room temperature
- 1 2/3 cups granulated sugar
- 2 cups heavy whipping cream
- 3 tablespoons all-purpose flour
- 6 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
INSTRUCTIONS
- Preheat oven to 450°F. Line a 10-inch springform pan with 2 large pieces of parchment paper so that they overlap in the middle, pressing and creasing to
fit snugly in pan and leaving at least 2 inches of overhang around all edges. Set aside. - Combine cream cheese and sugar in bowl of a stand mixer fitted with the paddle attachment. Begin beating on low speed and gradually increase speed to high, beating until mixture is smooth and creamy, 4 to 6 minutes, stopping to scrape sides of bowl as needed. Whisk together heavy whipping cream and flour in a medium bowl until mostly smooth; add to cream cheese mixture.
Beat on low just until incorporated. Add eggs and egg yolk, 1 at a time, beating on medium-low speed until combined after each addition. Add vanilla extract and beat on low speed until blended. Pour mixture into prepared pan. - Bake in preheated oven until top is dark brown and center is still very jiggly, about 30 minutes. Transfer to a wire rack to cool to room temperature, about 3 hours. Chill, uncovered, at least 4 hours or up to 3 days.
Step 4
When ready to serve, remove sides of pan, and carefully peel back parchment paper. Let stand at room temperature at least 30 minutes or up to 2 hours before serving.
Cheesecake can be refrigerated uncovered up to 3 days.
Hearty Fall Medley With Peanuts
Fr. Frank will be showcasing a Hearty Peanut Medley
that’s packed with fall flavors, all while Fr. Michael and I sit back and enjoy the show on our patio at 31st Street. As we approach the Feasts of St. Jude, All Saints, and All Souls, this recipe will warm your spirit and your palate—perfect for October’s crisp, cool days.
INGREDIENTS
- 3 Tbsp. Peanut oil
- 3 Garlic cloves, minced
- 1⁄2 tsp. Hot pepper flakes
- 1⁄2 Red bell pepper, diced
- 1 Yellow squash, diced
- 1 cup Snap peas
- 2 cups lentils, pre-cooked
- 1 cup rice, pre-cooked
- 1 Ginger, 2-inch piece, grated 1 cup Peanuts, plain, roasted 1 bunch
- Green onions
- Salt to taste
- Lime juice To taste
- Cilantro As needed for garnish
INSTRUCTIONS
- Heat a sauté pan and add peanut oil.
Add garlic and pepper flakes, cook for 30 seconds. - Add bell pepper and squash, sauté for 3-4 minutes. Then add snap peas and cook for an additional minute.
- Add lentils, rice, ginger, lime juice and salt, mix well.
- Heat the grains for 1 minute then toss in the peanuts and green onions.
INGREDIENTS
- Cranberry bread sliced 8 slices
- 4 tbsp peanut butter
- 1 apple cored peeled and sliced
- 8 slices cooked bacon
- 1 small wheel of brie sliced
INSTRUCTIONS
- Line bread with peanut butter on one side and brie on the other.
- Add apples and bacon, and close the sandwich.
- Coat outside of bread with mayonaisse, and grill in a pan until bread is crisp.
Labor Day is over, and the kids are back to school! What better way to ease into the new season than with a heartwarming, budget-friendly meal that’s perfect for the whole family? Tune in to our first September episode of FriarChef on FranciscanTV, where our humorous trio—Fr. Frank, Fr. Michael, and myself—bring you another delicious and nutritious dish.
INGREDIENTS
INSTRUCTIONS
- Heat the sunflower oil in a large pan and gently cook the onion with a big pinch of salt, adding a splash of water until completely soft. Add the garlic, black pepper and thyme, and cook for a few minutes. Add the carrots and parsnips, and toss to coat in the oil, then pour in the stock, bring to the boil, then reduce to a simmer and cook for 20 minutes until the vegetables are soft.
- Pour in the double cream. Use an immersion blender to blend the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.
Labor Day is over, and the kids are back to school! What better way to ease into the new season than with a heartwarming, budget-friendly meal that’s perfect for the whole family? Tune in to our first September episode of FriarChef on FranciscanTV, where our humorous trio—Fr. Frank, Fr. Michael, and myself—bring you another delicious and nutritious dish.
INGREDIENTS
- 1 large onion, chopped
- I inch ginger, chopped
- 4 garlic cloves, peeled
- 1-2 red chillies, chopped (optional)
- 2 tbsp vegetable oil
- 1 tbsp tomato paste
- 3 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 medium butternut squash, peeled, seeded and cut into 1 inch chunks
- 1 can coconut milk coconut milk
- juice of ½ a lime, plus wedges to serve
- ½ cup cilantro, chopped
- 2 tsp garam masala
INSTRUCTIONS
- Put the onion, ginger, garlic and chilli (if using) into a small food processor and blend to a paste. Add 1-2 tbsp of water if you need to bring the paste together as you blend. Heat the oil in a saute pan and fry the onion paste with a pinch of salt, stirring frequently, until lightly golden and caramelized and the paste starts to looks dry. Stir in the tomato purée and cook for another 2-3 mins or until it darkens slightly.
- Sprinkle in the cumin, coriander and turmeric, and fry for another 2-3 mins to toast the spices. Stir in the squash pieces, coating in the paste, then add the coconut milk and about 300ml of water, just covering the veg. Simmer, uncovered, for around 20 mins mine until the squash is tender when pierced with a fork and the sauce has reduced and coats the squash pieces. Stir in the lime juice and half the coriander, then season well with salt, pepper and the garam masala.
- Serve over basmati rice, scatter with the remaining coriander and add additional lime wedges for squeezing over, if you like
Our beloved Fr. Frank is back in the kitchen wearing his new FriarChef apron and ready to show us how to make a delicious Grilled Pepper Pesto Sauce with Pasta. Joining him are Fr. Michael and myself, and we’re all excited to learn from Fr. Frank’s culinary expertise.
INGREDIENTS
- ½ Tbsp olive oil
- 2 red bell peppers, quartered
- 1 orange bell pepper, quartered
- ¼ tsp salt, divided
- ⅛ tsp ground black pepper, divided
- ½ Tbsp olive oil
- 4 cloves garlic, minced
- 1 zucchini, thinly sliced
- 1 package of pasta of choice
- ¼ cup sun-dried tomatoes
- ¼ cup roasted walnuts
- 1½ cups frozen green peas
- fresh parsley
- fresh basil
INSTRUCTIONS
- Add the oil to a large pan on high heat. When hot, add the bell peppers in a single layer. Sprinkle over a bit of salt and pepper. Cook until blistered, then flip to cook on the other side*.
- Push the blistered bell peppers to the side of the pan. Add more oil and cook the garlic until lightly golden, about 2 – 3 minutes. Transfer everything to a food processor or blender.
- Return the same pan to the heat, and add more oil and zucchini. Sprinkle over salt and pepper, and try not to disturb the zucchini as it cooks. Flip only when golden. Meanwhile, cook the pasta in a large pot of salted boiling water.
- Returning to the food processor, add in the sun-dried tomato, and walnuts. Blend until smooth, but some small chunks can remain, if desired.
- In the last two minutes of the pasta cooking, add the peas to the cooking water. When the pasta is al dente, drain. Then return the drained pasta to the pot. Add the cooked zucchini and blended red bell pepper mixture to the pot. Toss everything to coat.
- One heated through, serve while hot. Garnish if desired, and enjoy!
Our beloved Fr. Frank is back in the kitchen wearing his new FriarChef apron and ready to show us how to make a delicious Grilled Pepper Pesto Sauce with Pasta. Joining him are Fr. Michael and myself, and we’re all excited to learn from Fr. Frank’s culinary expertise.
INGREDIENTS
INSTRUCTIONS
- To make the dressing: Whisk together vinegar, shallot, honey, mustard, ¼ cup plus 2 tablespoons of the olive oil, and 1 teaspoon of the salt in a medium bowl. Reserve ⅓ cup dressing. Add English and sugar snap peas, radishes, onion, and lemon zest to shallot mixture in bowl; toss to coat. Let stand at room temperature until ready to use.
- Pat fish fillets dry with a paper towel; season with pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high until shimmering. Add fillets to skillet. Cook, undisturbed, until a light golden crust appears on outside, about 4 minutes. Turn fillets over; cook until fish is opaque throughout, about 2 minutes. Remove from skillet; place on a plate lined with paper towels.
- Using a slotted spoon, divide pea mixture among 4 plates. Top each plate with 1 fillet; spoon reserved dressing evenly over fish and pea mixture. Serve with lemon wedges.
Blueberry Cake
Happy summer! We’re excited to invite you to catch today’s episode of FriarChef on Franciscan TV with Fr. Frank and Fr. Michael. While I’m away traveling, the two of them had a blast creating a delicious treat that you won’t want to miss.
They’ll be making a Blueberry Cake using a family recipe from our beloved Bro. Paul, who couldn’t join our Friar-Duo due to a little cold, but Fr. Frank did an exceptional job filling in and baking this wonderful summer delight.
INGREDIENTS
- ¼ Cup shortening
- ½ tsp Lemon Extract
- ½ Cup Milk
- 1 ½ tsp. Baking Powder
- 1 Cup Blueberries, lightly floured
- ½ Cup Sugar
- 1 Egg
- 1 ½ cups Sifted Flour
- ½ tsp. Salt
INSTRUCTIONS
Preheat oven to 375 degrees.
Cream together; shortening, sugar and flavorings. Beat until fluffy. Add egg, beat well. Add milk alternating with sifted and dry ingredients; beat all until smooth. Fold in floured blueberries. Turn into a greased and paper-lined 8x8x2 inch pan and bake for 40 minutes at 375.
Serves 6-8
We’re excited to invite you to another delightful episode of FriarChef, where our beloved Fr. Frank takes the lead in preparing a mouthwatering dish perfect for summer cookouts: Blackened Salmon on Caribbean Salad.
INGREDIENTS
Salad
● 6 cups salad greens
● 2 cups pineapple cut into small cubes
● 2 cups orange segments
● 1⁄2 cup dried cranberries
● 1 cup chopped mango
● 1 cup chopped papaya
● 1⁄2 cup cilantro chopped
● 1 bunch green onions sliced
● 1 can black beans
Honey Lime Dressing
● 2 tablespoon honey
● 1 tbsp Dijon mustard
● 2 tablespoon apple cider vinegar
● 2 tablespoon lime juice
● 1⁄2 cup oil
Blackened Salmon
● 1/2 lb. salmon
● 2 Tbsp. salted butter
● 1 lemon cut into wedges
Blackened Seasoning
● 1 tsp. paprika
● 1 tsp. garlic powder
● 1 tsp. onion powder
● 1 tsp. black pepper
● 1⁄2 tsp. dried oregano
● 1⁄2 tsp. dried thyme
● 1⁄4 tsp. cayenne pepper
● 3⁄4 tsp. salt
INSTRUCTIONS
Blackened Salmon
- Use a sharp knife to portion the fish into 2 fillets. Combine the blackened seasoning mix.
- Sprinkle the blackened seasoning blend onto the filets and rub it in. By pressing it gently into the flesh you ensure the seasoning will stick while searing.
- Melt the butter in a cast-iron skillet over medium-high heat. Place the fillets flesh side-down.
- Cook the salmon for 4-5 minutes on one side. Use a spatula to carefully flip, then continue cooking for an additional 4-5 minutes.
Caribbean Salad
- Layer salad greens, pineapple, orange segments, cranberries, cilantro, black beans and green onion between 4 plates.
- For the honey lime dressing, add all of the ingredients in a bowl and whisk.
- Drizzle dressing over the salad.
- Top with black beans or desired protein.
- Garnish with fresh parsley and a squeeze of lemon juice.
Ramen With Shrimp and Vegetables
Happy Summer! In today’s episode of FriarChef on Franciscan TV, Fr. Frank will be preparing a delicious and comforting Shrimp Ramen. As always, our beloved Fr. Michael will be joining in with his comedic flair, making this a fun and engaging cooking experience you won’t want to miss.
INGREDIENTS
- 16 ounces raw large shrimp peeled, tails removed, and deveined
- 1 teaspoon olive oil
- 2 teaspoons grated fresh ginger
- 4 garlic cloves minced
- 8 cups chicken stock (adjust salt to taste if using low-sodium or homemade stock)
- 6 ounces crimini mushrooms thinly sliced
- 1 red pepper sliced thin
- 1 carrot sliced thin
- 2 packages instant ramen noodles flavor packet discarded
- 3 green onions thinly sliced
- low-sodium soy sauce
- Sriracha hot sauce
INSTRUCTIONS
- Rinse the shrimp and pat them dry on a paper towel. In a stock pot, heat the olive oil over medium-high heat. Add the ginger and garlic and saute until fragrant, about 30 seconds. Add the shrimp and saute until almost cooked through, about 60-90 seconds. Transfer the shrimp to a plate.
- Add the broth and the mushrooms to the pot and bring to a boil. Reduce the heat to a low simmer and cover with a lid. Cook for 5-6 minutes, until the mushrooms, peppers and carrots have softened.
- Stir in the ramen noodles and cook until tender. Taste the broth and adjust the salt as needed. Return the shrimp to the pot and remove from the heat.
- Divide into 4 bowls and top with green onions. Add soy sauce and hot sauce to each serving if so required.
Grilled Moroccan Chicken with Couscous
We are excited to invite you to our next delightful episode of FriarChef, featuring our beloved Friar Triple with the ever-talented Fr. Frank. As always, you can expect plenty of laughter and culinary inspiration as Fr. Michael entertains with his comedic antics while Fr. Frank prepares a mouthwatering Grilled Moroccan Chicken with Couscous.
INGREDIENTS
- 1 cup Israeli couscous
- 1 ½ cups broth
- 1 garlic clove minced
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- 1 tbsp mint
- ¼ cup dates chopped
- ¼ cup apricots chopped
- ¼ cup slivered almonds
- Zest of 1/2 lemon
INSTRUCTIONS
- Heat the saucepan and add the olive oil. Add the couscous and the garlic and toast for 2 mins. Add the stock and bring it to a boil.
- Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed.
- Remove the couscous to a bowl and let stand for a couple of minutes.
- Fluff with a fork to break up the pieces. Mix in the chopped parsley, lemon zest, and salt if required. Serve immediately.
Black Bean Burgers
In today’s episode, we will once more showcase Fr. Franks culinary skills and prepare mouthwatering Black Bean Burgers with avocado spread. Packed with flavor and wholesome, yet very affordable ingredients, these burgers are perfect for grilling up on Memorial Day.
INGREDIENTS
- 1 can black beans, drained, rinsed
- 1 tablespoon minced garlic
- ½ onion minced
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1/2 tablespoon garlic powder
- 1/2 tablespoon smoked paprika
- 1 tablespoon soy sauce or tamari
- 1 tablespoons ketchup
- 1/2 cup panko
- 1/2 cup finely chopped walnuts
- 1 teaspoon kosher salt
- 1 egg
- 1 avocado mashed
INSTRUCTIONS
- Mince the garlic and mince the onion in the processor, making sure the pieces are small. In a large skillet, heat the olive oil. Add the the onion and sauté for 3 minutes, then add the garlic and sauté for one minute until fragrant. Remove from the heat.
- Mash the black beans with a fork or potato masher, keeping some whole for texture. Add the sauteed onion and garlic, cumin, garlic powder, smoked paprika, soy sauce, ketchup, panko, chopped walnuts, kosher salt, and egg. Mix to combine until a dough forms.
- Use a 1/2 cup measuring cup to portion the dough into 4 patties and gently press it until it’s 3/4” thick.
- Place the burgers in a saute pan or on a grill. Fry or grill for @ 5mins on each side Serve immediately or wait about 10 to 15 minutes until the burgers firm up. Place on a bun spread with guacamole and layered with pickles, red onion and tomato.
Eggs in Purgatory
This Mother’s Day, delight Mom’s taste buds with a tantalizing breakfast creation straight from the kitchen of Fr. Frank: Eggs In Purgatory!
INGREDIENTS
- Extra Virgin Olive Oil
- Red onion diced
- I tbsp minced garlic
- 15 ounce can of chick peas drained
- 2 cups Marinara Sauce
- 1tsp dried oregano
- ¼ to /12 tsp red pepper flakes
- 6 ounces of fresh spinach
- ¼ tsp salt
- 4 lg eggs
- ½ cup pecorino romano or parmesan
- ½ cup fortina cheese grated
- 2 Tbsp fresh basil chiffonade.
INSTRUCTIONS
- Heat 2 tsp of olive oil in the saute pan. Add onion and cook until translucent. Add garlic and cook until fragrant about one minute.
- Stir in the tomato sauce chick peas, oregano red pepper flakes and salt. Simmer until thickened. Stir in the spinach a handful at a time until wilted.
- Make indentations in the sauce for each egg. Top the eggs with Fontina cheese and sprinkle pecorino romano over the whole dish. Cover and simmer for 6 mins for soft eggs and 8 mins for firmer eggs.
- Plate and top with fresh basil.
Brown Butter Ravioli with Caper Sauce
In today’s FriarChef presentation, Fr. Frank demonstrates how a dish of simple ingredients – butter, lemon juice, capers, fresh basil, and pecorino romano – translates into big flavor. But the secret to Fr. Frank’s Brown Butter Ravioli with Caper Sauce is browning, not burning, the butter – and cooking the ravioli al dente, just the way Fr. Michael and I love it.
INGREDIENTS
- 2 packages fresh ravioli
- 8 tablespoons unsalted butter
- 2 tablespoons drained capers
- 3 tablespoons freshly squeezed lemon juice (from 1 large lemon)
- 2 tablespoons chopped fresh basil leaves
- 1/2 cup shaved Pecorino Romano
INSTRUCTIONS
- Bring a large pot of salted water to a boil. Add the ravioli and cook until al dente..
- While the pasta is cooking, melt the butter in a large frying pan over medium heat. Add the capers. Cook, stirring occasionally, until the butter browns and the capers crisp and pop open. Remove from heat and stir in the lemon juice.
- When the ravioli is ready transfer to the frying pan. Add pasta cooking water ( about ½ cup) and simmer over medium heat, tossing gently, until the sauce has thickened a bit and the pasta is coated. Add the chopped basil and toss gently. Transfer to serving bowls and top with the shaved Pecorino Romano.
Chicken Francaise
WOW! That was the unanimous reaction in the friary dining room when Fr. Frank served his Chicken Francaise recipe, which he shares with us in today’s episode of FriarChef. It’s bright, aromatic, mouth-watering and savory – the ideal springtime dish for your family or guests.
INGREDIENTS
- 4 skinless, boneless, chicken breasts
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 2 tablespoons water
- 1/4 cup extra-virgin olive oil
- 1 lemon, with rind, in rounds cut thin
- 1/2 cup dry white wine
- 1 cup chicken broth
- 2 tbsps buttter
- 1/2 lemon, juiced
INSTRUCTIONS
- On a cutting board and lay a piece of plastic wrap over the chicken breasts and pound the chicken breasts with a flat mallet, until they are about 1/8-inch thick. Put flour in a shallow bowl or plate and season with a fair amount of salt and pepper. In a bowl, beat the eggs with 2 tablespoons of water to make an egg wash. Heat the oil over medium-high flame.
- Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. Add the cutlets to the hot oil and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for a few minutes to reduce the sauce slightly. Roll the butter and some flour and add it to the skillet to thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Farfalle Pasta with Brie
If you’re searching for a meal for Good Friday, or you just want to cut back on your meat consumption, look no further than today’s episode of FriarChef on FranciscanTV.
INGREDIENTS
1 lb. of Farfalle/Bow Tie Pasta
2 Cups Fresh Plum Tomatoes, diced.
Salt & Pepper to taste
5 Fresh Basil Leaves
½ lb. Diced Brie Cheese, outer skin removed
3 Tablespoons Olive Oil
2 Tablespoons garlic, chopped
Optional: 3 Tblspns. Roasted Pignoli nuts
INSTRUCTIONS
Fry garlic in oil, put in tomatoes, basil, salt, and pepper. Cook for 5 minutes, add diced brie, heat through, do not boil! Boil Pasta, mix. Fresh basil as a garnish.
Bro. Pauls Tomato Lentil Soup
Looking for a meatless recipe for Lent? Or maybe you just want to go vegetarian. Today’s episode of FriarChef has you covered with this thick and hearty Tomato Lentil Soup from Br. Paul O’Keeffe, OFM, our wonderfully talented brother and friar chef who is stepping into the friary kitchen this month to bring us his favorite recipes.
INGREDIENTS
- 11/2 cups lentils, washed and picked over
- 2 tablespoon extra-virgin olive oil
- 1 medium onion, chopped
- 3 minced garlic cloves
- 2 carrots, diced
- 2 stalks of celery, diced
- Salt and pepper to taste
- 1 14-ounce can whole tomatoes
- 5 cups vegetable stock
- 2 sprigs rosemary and 1 bay leaf
- 2 tablespoons chopped flat-leaf parsley
INSTRUCTIONS
- In a heavy soup pot, heat the olive oil and then add the onion. Cook, stirring, until translucent, about 5 minutes.
- Add the carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender.
- Add the garlic and cook until fragrant.
- Add the tomatoes and rosemary and bay leaf, and cook until the tomatoes have cooked down for about 10 minutes.
- Add the lentils, stock and salt and pepper to taste. Bring to a boil. Reduce the heat, cover and simmer gently for one hour. Taste and adjust seasonings.
- Remove the rosemary and bay leaf and stir in the parsley.
Shrimp and Mango Ceviche
Talk about melting away those winter blues – the recipe in today’s episode of FriarChef is so fresh, cheerful and bright, that Fr. Frank’s Shrimp and Mango Ceviche springs us right into summer!
INGREDIENTS
1 pound fresh or frozen shrimp (You can also use skinless cod, halibut, or other ocean fish fillets, cut into 1/2-inch dice)
1 1/2 cups fresh lime juice
1 medium red onion, chopped into 1/2-inch pieces
2 large tomatoes chopped into 1/2-inch pieces
1 to 2 jalapeños, stemmed, seeded, and finely chopped1/2 cup chopped cilantro, plus a few leaves for garnish
1 cup chopped mango
1 to 2 tablespoons extra-virgin olive oil
Kosher salt
¼ cup fresh orange or mango juice
2 ripe avocados, peeled, pitted, and diced
Tortilla chips
INSTRUCTIONS
- In a saucepan with water poach the shrimp for one minute and then immerse in a bowl of ice water. Chop shrimp intoa bite size pieces. In a bowl, combine the shrimp, lime juice, and onion. Use enough juice to cover the shrimp and allow it to float freely; too little juice means unevenly “cooked” shrimp. Cover and refrigerate for a half hour. (If using other fish allow 2 hours for the marinade) Drain in a colander.
- In a large bowl, mix together the tomatoes, jalapenos, cilantro, mango, and olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange or mango juicer. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
- Serve with tortilla chips.
Moroccan Lamb Orecchiette
When Fr. Frank told us he was making Moroccan Lamb Orecchiette in today’s episode of FriarChef, Fr. Michael and I had the same reaction – it sounded very exotic and expensive. We were half right. Exotic in flavor! But inexpensive and easy to prepare. You are going to love this recipe on FriarChef, only on FranciscanTV.
INGREDIENTS
- 3 large egg yolks
- 2 cups plain whole-milk yogurt
- 3 cups lightly packed dill fronds
- 4 garlic cloves
- 3 Tbsp. unsalted butter
- ½ cup pine nuts
- ½ cup dried currants
- 1 tsp. kosher salt, plus more
- 1 Tbsp. ground cumin
- 1½ tsp. freshly ground black pepper
- 1 lb. ground lamb
- 1 lb. orecchiette or other short pasta
- 1 lemon
INSTRUCTIONS
- Combine egg yolks, yogurt, and half the dill in a blender; add two finely chopped garlic cloves and blend into a puree. Finely chop remaining dill and set aside.
- Melt butter over medium heat in a large skillet. Add pine nuts stirring often for two minutes. Add currants and cook, stirring often about 1 minute. Scrape mixture into a bowl and season with salt.
- Stir together cumin, pepper, and 1 tsp. salt in a small bowl. Place lamb in pan and continue to break the lamb apart, sprinkle spice mixture over. Cook, undisturbed, until lamb is well browned and crisp underneath. Drain off all of the fat. Mix the meat mixture with reserved nut mixture. Finely chop and add in remaining garlic cloves and add reserved chopped dill. Cook, stirring, until herbs are wilted, about 1 minute. Set aside until pasta is ready.
Pan seared Salmon with Chimichurri Sauce
Tune into today’s episode of FriarChef, found only on FranciscanTV, because we are sure you’ll rush to the grocery store for the ingredients to prepare Fr. Frank’s mouth-watering Pan Seared Salmon with Chimichurri Sauce for dinner this weekend!
It’s perfectly browned and crispy on the outside, and tender, moist and flaky on the inside, accentuated by a chimichurri sauce blended with fresh cilantro, parsley, garlic, and just enough vinegar for the perfect acidic tang!
INGREDIENTS
Chimichurri Sauce
- 2 cups flat-leaf parsley
- 1cup cilantro leaves
- 5 cloves garlic
- 2 tablespoons lemon juice
- 1 tablespoon of red wine vinegar
- 1 tablespoon fresh oregano
- 1⁄2 teaspoon crushed red pepper (optional)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 1⁄2 cup extra-virgin olive oil
Salmon
- 4 6-ounce salmon fillet
- 2 teaspoons extra-virgin olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground pepper
- 1 Tbsp lemon juice
- 1 Tablespoon butter
INSTRUCTIONS
- To prepare sauce: Puree parsley, cilantro, garlic, lemon juice, red wine vinegar, oregano, crushed red pepper (if using), 1/2 teaspoon salt and pepper in a food processor. With the motor running, drizzle in 1/2 cup oil. Scrape down the sides, then process again until well combined.
- To prepare salmon: Heat a sauté pan over medium heat. Salt and pepper the salmon fillets and squeeze lemon on top. Place in pan and sauté for five minutes and then turn over and squeeze the remaining lemon over salmon and cook for another five minutes.
- To serve, slide a thin spatula under each piece of fish and place on a plate. Serve with about 2 tablespoons sauce each.
A Year In Review
Buckle up – because this episode of FriarChef, the first of the New Year, is a fast-paced, super-entertaining video of our favorite recipes and most dynamic clips of 2023. We put together scenes from the episodes you loved – like dinner on a dime, chaos cooking, lunchbxox leftovers, 20-minute meals, and more. But this 2023 in Review video is more than a compilation of last season’s FriarChef series. The real star of the episode leading off 2024 is never-seen-before bonus footage.
Join the Franciscan Friars as we celebrate Live Mass, partake in Feast Day celebrations, Devotions and Novenas, and enjoy many other Spiritual Videos.
Through meaningful interviews and heartfelt conversations, “Friar Time,” hosted by Fr. David intersections of faith, society, and personal well-being. tune in for an inspiring journey of introspection and spiritual growth.
