Share This Recipe:
Are you hosting Christmas Eve dinner tomorrow night? Or maybe you’re looking for a dish to dazzle at a potluck Christmas Eve gathering? Then you’ll want to tune into today’s episode of FriarChef – the last of 2023 – for Fr. Frank’s Zuppa di Pesce recipe. It’s perfect timing – Fr. Frank’s version of the Italian Christmas Eve tradition of the Feast of the Seven Fishes. And yes, fishes is correct grammar when you’re talking about several types of fish.
Seafood:
Share This Recipe:
I don’t know about you, but I love Christmas desserts – the cookies and cakes and pastries. In today’s episode, Fr. Frank shows us how to make Panettone Trifle – a rich and decadent no-bake dessert with panettone as the main ingredient, fresh custard and whipped cream, pistachios for crunch, and raspberries and a splash of marsala wine for sweetness. It’s a perfect dessert to serve your dinner guests on Christmas Day, or you can bring it to a potluck holiday get-together!
Panettone:
For the Cream:
Panettone:
Creame:
|
Share This Recipe:
If you’re still trying to figure out how to finish up the last of your Thanksgiving turkey leftovers, tuning into today’s FriarChef is must-see tv! Fr. Frank’s recipe, exclusively on FranciscanTV, repurposes your turkey leftovers into a Thanksgiving Turkey Curry dish that uses coriander, turmeric, and fresh minced ginger root and garlic for a savory dish that presents like it was made from scratch. Fr. Frank serves it over rice, but I think this would be a great “Italian” dish served over pasta.
Spice mix:
Curry:
Heat the oil in a large, deep skillet over medium-high heat, for about 2 minutes. Add the onions and bell peppers. Cook, stirring occasionally, until the peppers the onion and peppers are tender, about 5 minutes. Add a splash of water if the pan gets too dry.
Stir in the garlic, the ginger, and the spices, then add the turkey and stir to coat.
Add the broth. Bring to a high heat, then turn the heat down to medium-low and simmer the curry, uncovered, for 5 minutes.
Mix the cornstarch with 2 tablespoons of cold water. Stir the mixture into the curry. Keep stirring until the curry thickens, about 1 more minute. Serve over rice.
Share This Recipe:
Fr. Frank gives us an early taste of Thanksgiving with this easy-to-prepare, very economical recipe, Autumn Turkey Chili. He calls it, “Thanksgiving in a pot.” It’s savory with a hint of sweetness – he adds canned pumpkin. Exceptional! A perfect meal for the season! And it’s a one-pot, versatile recipe. You can substitute your favorite beans and veggies – and, you can freeze it! On a hectic day of holiday shopping, just defrost and heat. Click the button below for Fr. Frank’s Autumn Turkey Chili, exclusively on FranciscanTV.
2/3 cup chopped onion
1/2 cup chopped red pepper
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon olive oil
3 garlic cloves, minced
1 can black eyes beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can pureed pumpkin
1 can crushed tomatoes
1 can reduced-sodium chicken broth
1/2 cup water
2 tablespoons brown sugar
2 tablespoons chili powder
1/2 teaspoon pepper
3 cups cubed cooked turkey breast
Shredded cheddar cheese, optional
In a large saucepan, sauté the onion, red pepper, oregano and cumin in oil until vegetables are tender. Add garlic; cook until fragrant.
Stir in the beans, pumpkin, tomatoes, broth, water, brown sugar, chili powder and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add turkey; heat through. If desired, top with cheddar cheese.
Share This Recipe:
In today’s episode of FriarChef, exclusively on FranciscanTV, Fr. Frank repurposes leftover pasta he found in the friary fridge. Along with some pantry staples, he creates delicious, skillet-crisped Quick Pesto Pasta Cakes that taste like they were prepared from scratch.
Roughly chop the pasta.
Add the eggs, breadcrumbs and cheese. Add pesto. Mix and add salt and pepper to taste.
Using a scoop measure out each ball and flatten and lay on a parchment covered oven tray.
Heat olive oil in a fry pan over medium high heat.
Place each “cake” in the pan . Use the bottom of the cup measure to compact the mixture into the pan.
Fry for two minutes or until it turns a dark brown and crispy. Turn, then cook the other side until crispy.
Remove from the pan onto a paper towel to drain. Repeat with remaining batter.
Serve immediately. Garnish with finely chopped basil leaves and freshly grated Parmesan. One can use a marinara or pesto sauce as a side.
(These freeze very well. Allow them to cool before storing. Reheat from frozen in a preheated 375 degree oven until they crisp. )
Share This Recipe:
Family dinner doesn’t have to break the bank! In Dinner on a Dime, today’s episode of FriarChef, Fr. Frank takes us on a road trip to the local grocery store, where he scores the ingredients for this delicious pork tenderloin dish for slightly over $20. Now that’s a frugal shopper!
Slice pork tenderloin into half inch pieces. Pound to ½ inch and sprinkle with salt and pepper. Lay to the side. In a pot, place 1 gallon of salted water and bring it to a boil.
Place pasta in water and cook until al dente.
In a large saucepan heat 2 tbsp. of olive oil and fry the pork tenderloin on each side for about two minutes per side.
Place on a heated plate on the side.
Return saucepan to the heat. Place the remaining olive oil in the pan and sauté the garlic until fragrant.
Place the spinach in the pan with the garlic and sauté the spinach until it is wilted. Take a ½ cup of pasta water and add to the saucepan with the garlic and the spinach.
Place the al dente pasta into the saucepan and add half the grated parmesan cheese. Continue stirring creating a sauce with the pasta and cheese. Add more pasta water if too dry. Add fresh basil and the pork medallions. Stir together and plate. Top with remaining cheese.
Share This Recipe:
We know the new school year just started, but if you’re looking for new options to pack in your children’s lunchbox, then you don’t want to miss today’s episode of FriarChef on FranciscanTV! Even if you’re an empty nester, you are going to love today’s recipe from Fr. Frank – Chicken Milanese with corn and cucumber salad. He makes it look so easy to prepare – because it is!
Remove the husks and silks of the corn and shuck. Cut the tomatoes in Half. Slice the cucumber in half and scoop out seeds. And dice the cucumber. Prepare the basil by removing the stems.
Heat 3 teaspoons of olive oil on medium-high. Add the corn; season with salt and pepper. Cook, stirring occasionally until tender. Transfer to a bowl.
Place the flour and breadcrumbs into 2 separate medium bowls. Combine 2/3 of the mustard and 4 tablespoons of water in another bowl.
Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working with one breast at a time, coat the chicken in the flour, then dip in the mustard-water mixture, then thoroughly coat in the breadcrumbs. Transfer to a rack..
Heat a thin layer of oil on medium-high until hot. Once the oil is hot enough add the chicken. Cook 3 to 5 minutes per side.
Share This Recipe:
Two words describe Fr. Frank’s Rigatoni with Roasted Butternut Squash and Sage recipe in this month’s first episode of FriarChef: Sinfully Delicious!! I told Fr. Frank he has to go to confession! The enticing aroma of salty, savory, sizzling pan-fried pancetta, golden brown onions, earthy sweetness of freshly chopped sage, and roasted butternut squash drifts well beyond the friary kitchen.
Share This Recipe:
Fire up that barbecue because in today’s episode of FriarChef, I am sharing one of my favorite summer recipes – grilled pizza. I call it Pizza alla David because it’s pizza, my way. I know what you’re thinking – who makes barbecued pizza? The Friars love it so much that they expect it on the menu once a week!
Roll out the pizza to desired length on a floured surface. Freeze for @ one hour.
Prepare the grill to medium high.
Remove pizza from the freezer. And begin placing the toppings starting with the pesto, onion, feta cheese and olives. Ensure the ingredients are not too crowded.
Place the pizza directly on the grill and lower cover. Grill for @ five to seven moments.
Remove and serve.
Share This Recipe:
You’re going to love the recipe in today’s episode of FriarChef. I call it Fr. David’s Venetian Pasta. Full disclosure: my mother gets all the credit. It’s a pasta dish she made for me and my brothers when we were kids, especially toward the end of the summer when the tomatoes in her garden were at their peak.
In the kitchen or on the grill, my Venetian Pasta dish is simple to prepare. Yes, on the grill. Boil your pot of water on the grill so you can enjoy every last minute of the summer outdoors! And you can prepare the no-cook sauce in advance – juicy ripe tomatoes and fresh basil and mozzarella, garlic, parmesan cheese and, of course, fragrant olive oil. It’s a symphony of traditional, mouth-watering Italian flavors on your palate!
Bring a large pot of salted water to a boil and add the pasta. Drain pasta at al dente stage and toss with the mozzarella and the tomato. Tear basil in pieces and add the olive oil. Plate the pasta and pas the Parmesan cheese.
Share This Recipe:
There’s nothing quite like that sweet burst of refreshing flavor on your palate when you bite into a wedge of crisp, ripe watermelon on a hot summer day – that is, until you’ve tried Fr. Frank’s latest recipe, Grilled Watermelon Salad.
In anticipation of National Watermelon Day (Aug. 3), in this episode of FriarChef on FranciscanTV, Fr. Frank pairs the perfect companions with grilled watermelon to create a sweet, salty, savory salad that stands on its own as a light main, or as a side with those barbecue ribs Fr. Frank prepared earlier this month.
Remove the rind and cut watermelon into one-inch slices. Brush watermelon with half of the EVOO. With the grill on medium high cook watermelon until charring occurs about 3to 4 minutes each side. Remove from heat and cut into large chunks.
In a large bowl, gently combine watermelon, arugula, feta, red onion, mint, and basil. Whisk together remaining EVOO, balsamic, mustard, salt, and pepper. Gently combine with the rest of the salad. Serve chilled
Share This Recipe:
A classic American barbecue staple is the star of today’s episode of FriarChef on FranciscanTV – Fr. Tom’s fall-off-the-bone-succulent Spicy BBQ Babyback Ribs! Whether on your outdoor grill or kitchen griddle, Fr. Tom’s recipe on this classic will be your go-to for that weekend gathering with family and friends.
Preheat oven or grill at 250 degrees. Place raw rib rack on a large swath of aluminum foil.
Salt and pepper rub both sides of the rib rack. Place sliced onion, sliced garlic, halved & seeded jalapeno pepper and rosemary sprigs in the hollow of the ribs and tent/seal the foil for slow roasting.
Slow roast the ribs @ 250 degrees for 2 hours. Remove from the oven or grill and collect the drippings from the ribs and transfer to a skillet along with ½ cup of bottled BBQ sauce. Heat the BBQ sauce and drippings on a medium flame and stir to combine. Heat oven at 400 degrees. Brush the mixture evenly onto both sides of the rib rack and return to hot oven or grill for 10 minutes to carmelize.
Enjoy!
Share This Recipe:
The key to spectacular Spatchcocked Chicken? Patience – and Fr. Frank’s delicious herb butter! I may never eat plain old baked chicken again – and neither will you when you taste this fabulous recipe.
Join us in today’s video from the friar’s patio and see how Fr. Frank combines freshly cut thyme, earthy parsley and rosemary, garlic, Dijon mustard and fresh lemon zest to create an irresistible butter blend that turns chicken into a culinary experience.
Place the bird breast-side down on a cutting board. Using a sharp knife or kitchen shears, start at the tail end and cut along one side of the backbone. Flip the chicken over, and press down on it to flatten it. Press firmly on the breastbone to get an even grilling consistency.
In a medium bowl, mash together the butter, garlic, parsley, thyme, rosemary, salt, herbes de Provence, lemon zest, and black pepper. Melt herb butter with some olive oil and white wine, then whisk in a tablespoon or so of Dijon mustard before spreading on/under the skin. Rub half of the mixture all over the chicken, including under the skin.
Turn on the grill to medium high. After ten minutes turn off half the grill and turn remaining burners to medium. Place chicken skin side down on the oiled grill.
Turn over after 20 mins and grill for another twenty to thirty minutes with the temperature registering 160. Place the chicken on the hot side of the grill and cook for about ten minutes until the chicken gets a slight char.
Let the chicken rest on a cutting board for 10 minutes before carving and spread the remaining butter over the chicken.
Share This Recipe:
In this episode of FriarChef, Fr. Frank’s epic Grilled Ratatouille partners grilled bell pepper, eggplant, and zucchini with sweet yellow onions, portobello mushrooms, and red ripe tomatoes. He serves it with an earthy green pesto accompanied by shaved parmesan and deliciously sweet pine nuts – because BBQ isn’t just for carnivores! And it’s a simple, healthy dish.
Place all cut vegetables and the tomatoes in a large shallow baking dish, add the olive oil, and toss to coat. Season with salt and pepper. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through. Transfer vegetables to a cutting board and coarsely chop, leaving the tomatoes whole. Place the chopped vegetables and tomatoes in a large bowl, add the pesto, vinegar pine nuts and parmesan. Serve at room temperature.
Share This Recipe:
Fr. Frank lights up the griddle (you can do this on your outdoor grill as well) to show us how to prepare these amazing Grilled Fish Tacos. He uses codfish fillet that comes out moist and tender, generously draping the tacos with a sweet and tangy Mango Salsa. Enjoy!
Fish Tacos
Salad
Mango Dressing
Fish Tacos
Prepare the salsa; combine the mango, red pepper, ginger, agave juice and zest of lemon, ½ cup cilantro and salt and pepper to taste. Toss and place on the side. Prepare grill to medium high. Sprinkle salt and pepper and 1 tbsp lime juice over fish and season with ¼ teaspoon chili powder powder. Place in basket of aluminum or fish basket. Spoon 1/4 cup salsa over fish; allow the fish to marinade.
Meanwhile, combine coleslaw mix, remaining salsa, sour cream, and 2 tablespoons cilantro in large bowl; mix well.
Grill fish, salsa side up, covered, over medium heat 8 to 10 minutes or until fish is opaque in center and begins to flake when tested with fork.
Fill warm tortillas with fish and coleslaw mix. Garnish with remaining 2 tablespoons cilantro.
Salad
Place the sliced red onions in a small bowl with or apple cider vinegar. Let sit while you prepare the rest of the salad (this mellows the red onions’ bite, while maintaining their flavor; if you like the taste of raw red onion as is, you can feel free to skip this step).
Make the dressing: Puree the mango, lime juice, honey, cumin, coriander, and cayenne in your food processor until smooth. With the processor running, drizzle in the olive oil and blend to combine. Taste and adjust seasoning as desired.
In a large bowl, combine the romaine, red bell pepper, black beans, and red onion. Add the mango lime dressing. Toss to coat. Scatter the oranges and cilantro over the top, then serve with the fish tacos
Share This Recipe:
Fr. Frank is back in the kitchen this weekend to share this fun Italian Turkey Burger recipe that he serves with a side of another of his favorites – a hearty, but light, Orecchiette Pasta Salad. Tune in as Fr. Frank amusingly prepares both recipes under the watchful eye and demanding Italian palate of Fr. Michael. This episode of FriarChef is filled with a pop of color and an extra dash of humor!
Italian Turkey Burger
Orecchiette Pesto Salad
Italian Turkey burgers
In a large bowl, combine the first 6 ingredients. Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick oval-shaped patties. Grill patties on an oiled rack, uncovered, over medium heat or broil 4 in. from the heat on each side until a thermometer reaches 165° and juices run clear, 6-8 minutes. Place a patty on each of 4 slices of ciabatta. Drizzle with spaghetti sauce; spread roasted garlic cloves on the other ciabatta and place.
Orecchiette Pesto Salad
Cook the pasta in salted water until al dente. When cooked place in colander and run cold water over to stop the cooking. Place the orechiette in a large bowl along with the cherry tomatoes, mozzarella balls, olives, ¼ cup of pine nuts, red onion and parsley. Pour the pesto over the top and toss to coat evenly. Serve, topped with the remaining pine nuts and basil and parsley for garnish.
Share This Recipe:
Today on Friar Chef, we are making this scrumptious dish, Puttanesca Pasta with Escarole and Parsley Salad, a classic Southern Italian pasta made from a list of quintessential Mediterranean ingredients that, together, will bring you directly to the Amalfi Coast!
For the Salad
Kosher Salt
Freshly ground black pepper
3 minced oil packed anchovies
5 thinly sliced garlic cloves and 2 minced
1 ½ tbsps red wine vinegar
1tsp Dijon mustard
¼ cup EVOO plus a couple of tablespoons reserved
1 can whole peeled tomatoes
½ tsp dried oregano
½ tsp red pepper flakes (or more if desiring more heat)
½ cup pitted olives (preferably kalamata)
2 tbsps capers (rinsed)
1 pkdg pasta of choice ( spaghetti or linguini works best)
½ cup chopped fresh parsley
Escarole ( cleaned and chopped)
½ or cup or more Parmesan Reggiano
Bring a large pot of water to a boil and season generously with salt.
Salad dressing: : Stir the anchovies, 2 tbsps grated garlic, red wine vinegar and Dijon into a large bowl. Whisk together and slowly drizzle in @ 3tbsps EVOO. Whisk until emulsified. Season with salt and pepper and set aside.
In a large skillet add 1/4 cup olive oil and the sliced garlic over medium-high heat. Cook, stirring occasionally, until the garlic is golden. ( Do not burn!) . Add the canned tomatoes, dried oregano, red pepper flakes. Bring to a boil and then reduce to a simmer until thickened. About 10 minutes. Stir in the olives and capers. Remove from heat.
Meanwhile, while making the sauce, add the pasta to the boiling water and cook al dente. Reserve 1 cup cooking water, then drain the pasta and add it to the skillet with the sauce. Add @ 1/2 cup of the reserved cooking water and stir and cook until well coated adding more cooking water as needed to coat the pasta.. Stir in the parsley; season with salt and pepper if needed.
Place pasta on platter Toss the escarole and parsley to the dressing Pile the salad on top of the pasta and serve. Serve cheese on the side.
Share This Recipe:
Today on FriarChef, our friars are stirring up Gado Gado, golden brown tofu bites cozy up with gloriously green cucumbers, snappy beans, crisp Napa Cabbage, fresh tomatoes and spring alliums in this true representative of Indonesian street food, which has been celebrated in its culture since the 16th century.
Heat a large frying pan over medium-high. When hot, drizzle with 1 to 2 tablespoons
oil and add the tofu slices. Season the tofu well with salt and pepper. Reduce heat to
medium and fry for 2 to 3 minutes on each side until golden brown. Remove from the
pan and allow to cool. Cut tofu into squares or triangles.
Bring a large pot of salted water to a boil. Add green beans and blanch for about 3
minutes. Two mins later add cabbage and bean sprouts to the pot and remove and place
in an ice bath for about one minute. Transfer the vegetables to a colander and drain
well.
Bring the same pot of water to the boil, and add the potatoes and cook until fork tender.
Fry shallots until crispy in small amount of oil.
For the sauce: Place the peanuts, sliced shallots, garlic and chili into a blender until it
becomes a paste. Adding a little cold water for a smoother consistency.
Heat a medium saucepan over medium-low, add small amount of oil with the paste,
stirring approximately 3 minutes, until fragrant. Add the soy and honey syrup, brown
sugar, salt and 1 cup water. Stir until the sauce is well combined. (Peanut sauce can be
stored in a jar in the refrigerator for 7 days.)
To serve, divide the blanched vegetables, potatoes, tofu, cucumber, tomatoes on serving
platter. Generously pour peanut sauce over the platter and top with crispy fried shallots.
Share This Recipe:
This week on Friar Chef, Fr. Frank prepares a very simple recipe, perfect for Lent, the Tuscan Garden Bowl. The flavorful combination of savory portobello mushrooms, lush spinach, aromatic garlic, diced tomatoes and fragrant herbs are sure to breathe new life into your meat-free Lenten meals. Best of all? This hearty dish can be whipped up in no time and easily prepared in advance to make for a delicious, meatless family-pleaser!
In a large skillet, saute the onions until translucent, add garlic until fragrant. Add mushrooms until tender. Add the wine. Bring to a boil; cook until liquid is reduced by half. Stir in the tomatoes, spinach and dry seasonings. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes. Add beans and fresh basil. Heat through and serve.
Share This Recipe:
This week on Friar Chef, Fr. Frank prepares one a very simple recipe, perfect for Lent, and brimming with flavor: the sweetness of aromatic shallots, tender buttery asparagus, creamy ricotta cheese, the sharpness of reggiano parmesan, the tang of lemon zest, and tagliatelle – a pasta traditionally served in North and Central Italy with bolognese sauce.
Trim the asparagus by cutting off and discarding the bottom 1/2-inch of each spear and then peel the bottom half of each spear. Cut the trimmed spears into bite-size pieces. Set aside.
Peel and mince the shallot. Set aside.
Zest the lemon until you have 1/4 teaspoon of zest. Place in bowl.
Cut the lemon in half and squeeze 2 teaspoons of lemon juice into the bowl with the zest. Reserve the remaining lemon for a final sprinkle at the end. Set aside.
In a large sauté pan over medium-high heat melt the butter. Add the shallot and salt and cook, stirring frequently, until softened, about 5 minutes.
Add the asparagus and cook until it turns bright green. Don’t overcook. Add lemon zest and 2 teaspoons lemon juice. Stir to combine. Taste and add more salt, lemon juice, and/or lemon zest as you like. Remove the mixture from the heat.
Cook the pasta until al dente, drain reserving one cup of pasta water Add the pasta to the asparagus mixture with some of the pasta water. Gently toss to coat the pasta with the asparagus Add ricotta and parmesan cheese until it has a creamy consistency. And fresh ground black pepper. Like lemon? Sprinkle more lemon zest on top. Plate and serve. Enjoy!
Share This Recipe:
This week on Friar Chef, Fr. Frank prepares one of Rome’s most popular pasta, Bucatini, combined with crispy fried mushrooms and fragrant garlic. Complemented with Fr. Frank’s irresistible Lemon Butter, this vaults your meal to a whole new level of deliciousness!
For the pasta:
Ingredients
Heat the butter and oil in a large pan or skillet over medium-high heat. Sauté the shallots until softened. Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges. Pour in the wine and cook for 2 minutes, to reduce. Stir through thyme, 1 tablespoon of parsley and garlic. Cook until fragrant. Season generously with salt and pepper. Put to the side.
For Pasta:
Cook pasta according to directions listed on package. Meanwhile, brown butter in a small saucepan and set aside. Heat olive oil in a small skillet over medium heat. Stir in garlic and lemon zest and saute for one minute. Stir in panko and toast and remove from heat. Pour garlic mixture into brown butter mixture along with lemon juice, and whisk to combine. Reserve two cups of pasta water. Once pasta has cooked through, drain well and return to pasta pot. Pour browned butter mixture over pasta, season with salt and pepper to taste. Top with the mushroom mixture, romano cheese, basil..
Share This Recipe:
This week at Friar Chef, Fr. Frank has the perfect Valentine’s night dish for you and your special someone with his Herbed Citrus Salmon in Phyllo with Mango Salsa. This dish has bright and bold citrus flavors and is baked to perfection in crispy, flaky phyllo dough. Toast to love with a chilled white wine and taste the flavors of spring which is just around the corner. You will be simply smitten with this recipe!
Preheat oven to 375 degrees
Salsa
For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl. Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit. Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections. Set aside ( Can be done earlier)
Salmon
Roll out phyllo pastry and place them under a damp towel so they do not dry out. Take one sheet of phyllo and butter the sheet and repeat with one more sheet. Place the salmon on the short side of the phyllo within two inches from the top. Sprinkle salmon with the remaining salt and pepper. Half lime and sprinkle salmon and then place cilantro on top. Fold over the top portion and then fold in the sides . Repeat with the other portions of salmon and place on a lined baking tray. Brush the tops with butter and place in the oven for 20-22 mins.
Cut in half and place on plate. Top with the salsa.
Share This Recipe:
This week on FriarChef, we are taking you to the Italian countryside with Fr. Frank’s hearty Tuscan Chicken in a Parmesan Cream Sauce.
This dish is packed with chicken, spinach, sun-dried tomatoes, garlic and loaded with flavor. The buttery parmesan cream sauce is so rich and delicious that you can’t help but lose those winter blues!
Pound the breast then dredge in flour and Parmesan. Heat 2 tbsps butter and olive oil in skillet. Cook the chicken in a large skillet for 4-5 mins per side. Remove and
cover in foil.
To make the sauce: In the same skillet, melt the remaining butter and add garlic and sun-dried tomatoes until aromatic about 60 seconds.
Whisk in the flour to thicken then continue to add in the sauce ingredients. Stir in the spinach until wilted.
Add the chicken back into the skillet and turn to coat in the sauce. Allow to continue to simmer until the chicken is heated through. Add fresh basil, salt and pepper to taste and parsley.
Plate and serve.
Share This Recipe:
Welcome to the New Year with a new episode of FriarChef! With the temperature outside dropping, we are heating things up in the kitchen with some hearty winter warmers.
This week, Fr. Frank prepares for you a robust Beef Stroganoff with Barley Risotto; thick, creamy, the perfect meal to keep you warm on a cold winter night.
Beef Stroganoff:
Barley Risotto
In a shallow dish, toss beef with brandy. Refrigerate, covered, 2 hours. In a small saucepan, make a roux, melting 1 tablespoon butter over medium heat. Stir in flour until smooth; gradually whisk in chicken stock and mustard. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Reduce heat; simmer, uncovered, 5 minutes.
Meanwhile, cut tomato into thick strips. In a large skillet over medium-low heat, cook tomato until softened, 3-5 minutes. Stir into mustard sauce; add coarsely ground pepper and salt. Stir in sour cream.
In same skillet, melt 1 tablespoon butter over medium-high heat. Drain beef, discarding marinade, and pat beef dry. Add sliced onion and beef to pan; cook and stir until onion is softened and meat is no longer pink, 6-8 minutes. Add mustard sauce; reduce heat to low and simmer, uncovered, until thickened, about 15 minutes. Keep warm until serving.
For risotto, bring chicken stock to a boil in a large saucepan. Reduce heat to maintain simmer. In another large saucepan, melt butter over medium heat. Add chopped onion, salt and white wine. Cook and stir until liquid evaporates. Add barley; toast in pan.
Stir hot chicken stock into barley 1 cup at a time, waiting until liquid has almost absorbed before adding more. Cook until barley is softened but still slightly chewy, 15-20 minutes; stir in parsley. Serve immediately with beef.
Share This Recipe:
This week on FriarChef, our Friars are getting ready to celebrate the end of 2022 in style.
So, in our last video of the year, you will be wowed with incredible Hors d’oeuvres from our Friars. So, get ready to kick off your New Year’s celebration with festive appetizers from FriarChef.
Then, to satisfy a crowd before your big dinner, Fr. Frank’s Holiday Hors d’oeuvres are sure to keep your guests happy and fulfilled before the main course, all while safely maintaining the cocktails flowing.
Ricotta Balls:
Sauce
Line a baking sheet or large plate with parchment paper.
Combine ricotta cheese and eggs in a large bowl; mix well. Add panko crumbs, Pecorino Romano cheese, Parmigiano-Reggiano cheese, garlic, parsley, salt, and pepper; mix until thoroughly blended.
Take a scoop of the mixture and place it in the palm of your hands. Roll it into a ball and place on the parchment paper. Repeat until all of the mixture has been shaped into balls. Place in the refrigerator while you make the sauce.
Heat olive oil in a large pan over medium heat. Add garlic and cook until
fragrant, about 30 seconds. Add tomatoes, wine, basil, salt, and pepper. Bring
to a simmer, stirring occasionally.
Add ricotta balls to the sauce. Simmer, shaking the pan occasionally to cover the balls with sauce, until heated through, about 10 minutes. Serve
immediately.
Share This Recipe:
This week on FriarChef our Friars are in the kitchen preparing for the Feast of the Seven Fishes! This feast is an Italian-American Christmas Eve celebration that brings families together the same way Thanksgiving does, with traditions that span generations.
There isn’t a set menu, but FriarChef has got you covered with Fr. Tom’s delicious Linguine with Gremolada and Shrimp. Seafood dishes are known for their speedy cook time, and this recipe is no exception. It also happens to be effortless, giving you more time to focus on Christmas cookies and other holiday desserts.
In a small glass or stainless-steel bowl, mix together the grated lemon and orange zests, the garlic, parsley, lemon
juice, salt, pepper, and olive oil.
In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain and toss with the
sauce.
Share This Recipe:
This week on FriarChef our Friars are in the kitchen preparing for Thanksgiving Day. What’s on the menu? Fr. Frank Critch, OFM shares his recipe for a fall favorite: Savory Stuff Squash.
This acorn squash recipe is a simple, yet elegant Thanksgiving side dish. Seasoned with nutmeg and cozy herbs, it’s deliciously sweet and savory.
Preheat oven to 400 degrees
Line an oven tray with parchment paper. Season the squash with salt and pepper and place cut side down on parchment paper. Roast for @ 30-35 minutes.
While squash is roasting brown the meat and remove from skillet. Saute apple shallots garlic over medium heat for 2 7 minutes. Return meat to skillet, add the spices and the dried cranberries to the mixture and turn off the heat.
Remove from the oven the squash. Place cut side up and fill the cavities with the savory mixture and top with cheddar and return to 350 degree oven for 15 minutes.
Makes a great thanksgiving side or as a vegetarian or vegan option (using vegan cheese). Can be pre-cooked and then heated in the 350 degree oven for @ 20 minutes.
Share This Recipe:
Introducing Fr. Frank’s Autumn Harvest Salad. Chock-full of all the best produce fall has to offer, this salad makes a delicious addition to your Thanksgiving menu and comes together in less than 20 minutes. This salad packed with flavor and color!
Copyright 2021 Franciscan TV
