- - Collections - Cookbooks - Restaurants - Dinners - Friends' Recipes - Italian - Lee's Recipes -
Born in the Philippines and raised in the Baltimore area, Fr. Leo Patalinghug developed his love for cooking while attending the seminary at the North American College in Rome. There, he became friendly with several Italian restaurant owners whom he often invited back to the student kitchen to trade cooking secrets. They taught him about rigatoni and lasagna; he showed them how to make hamburgers and ribs. Today, a skilled cook, Fr. Leo still enjoys learning new dishes, and loves the process of preparing a meal, as much as sharing it with a table full of friends.
See Father Leo on YouTube Grace Before Meals
This is a rather simple but unique way to sweeten up sour apples and give another level of warmth. It's also an easy and delicious way to make someone smile after some disappointment in life! It's all the warmth and goodness of an apple pie, but without the fuss of making a crust and waiting for it to cook! The addition of vanilla extract adds another level of sweetness and aroma that will make people wonder what makes this simple apple dessert so extra sweet and special?
Ingredients: Serves 2-3
1 sour apple
Sour Apple with a Sweet Vanilla Bite
Peel and section apple. Sprinkle cinnamon on it and mix around. In a
saute pan, melt butter, vanilla, brown sugar, lemon juice, and salt. Add
the apples, and cook until apples are tender. Plate with a scoop of vanilla
ice cream. If you really want to have the texture of the apple pie, serve
it with a graham cracker.
Angelic Easter Eggs
What do you do with your dyed eggs after Easter is over? Here's an idea that could help you find new meaning for those leftover colored eggs.
Instructions: Remove shells from hardboiled egg. Roll egg in flour. Dip egg in egg wash. Dredge in seasoned breadcrumbs. Heat oil in a small saucepan to 350 degrees. Deep fry egg until golden brown. Remove egg and season with salt and pepper.
Wait until cool before cutting in half.
To add extra flavor and texture, remove the yolks and mix with 1/2 tsp of mayonnaise and 1/2 tsp of mustard. Mix together and scoop yolk mixture back into the egg white. These are not deviled eggs. They are kicked up angelic eggs!
Not angelic, but definitely tastier, Scotch Eggs, are peeled hard-boiled eggs coated in spicy sausage. I used to make these in Chicago for car trips.
4 hard boiled eggs
Shell the hard boiled eggs. Press the sausage meat into meat squares on a floured board. Wrap the eggs in the sausage meat, making sure this is completely sealed without any air space on cracks. Brush with the beaten egg. Roll in bread crumbs. Heat oil and test it by placing a piece of stale bread with oil for 1 minute and it turns golden brown; 1 1/2 minutes if using fat. Put in the scotch eggs. Fry steadily for approximately 5 to 8 minutes until crisp and golden brown. Lift out, drain on crumpled paper and serve hot or cold. It is possible to bake these in the oven. Allow approximately 20 to 25 minutes in a 350 degree oven.
1 cup onion, chopped
In a large saucepan, cook onion and green peppers in the 2 Tbsp butter till tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
For sauce, in the same saucepan melt 3 Tbsp butter. Stir in flour, coriander and salt. Stir in chicken broth all at once; cook and stir 1 to 2 minutes more. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange in a greased 13×9x2-inch baking dish; pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake, uncovered, in a 350 degree oven about 25 minutes or until bubbly.
Father Leo cooked and used the whole chicken using the broth for the sauce. He heated the tortillas in the microwave before dipping in the sauce.and added more cheese to the tortilla when filling with chicken mixture.
1 pound penne pasta
Boil pasta until al dente. Drain water, but reserve 1/2 cup of starchy pasta water. Drain water from palms and cut into 1/4 inch pieces. In a large pan, heat olive oil and butter, then saute garlic, parsley, tomatoes, and palm. Add cheese and breadcrumbs, and combine. Add brandy, water, and cream (attention: cooking with liquor is flammable). Add pasta and mix together. Add salt and pepper to taste, and a drizzle of olive oil and a dusting of grated Parmesan cheese for more flavor.
This Lent, we have an opportunity to fast and sacrifice from certain foods. Yet Lent also provides us a chance to be creative, bold, and daring in our attempts to follow the letter and the spirit of the Lenten Practices. So I've provided a rather delicious, not so simple, but definitely family-friendly recipe fit for a true food lover.
6 scallops per serving (3 per person)
Sweet Pea Risotto
1 cup arborio rice
1 quart vegetable stock (or more depending on desired consistency)
Instructions for Scallops:
Rinse scallops in cold water and dry with a paper towel. Season with salt and pepper. Dredge both sides of the scallops in the corn flakes. Heat olive oil in a nonstick pan. Place scallops in the oil and sear both sides of the scallops, 3-5 minutes on each side. Remove from oil and rest before serving.
Instructions for Risotto:
Heat olive oil and butter over medium heat. Sweat shallots and garlic. Add rice, and mix and stir until rice becomes slightly translucent. Add white wine, and stir until wine practically evaporates. Add the pea puree and one cup of broth at a time until rice is fully cooked. Before serving, add Parmesan cheese.
To make this little can of albacore come to life, Fr. Leo created his version of Italian tuna pasta that he ate in Florence during his seminary days. He has made it for several other people and they say it's definitely the opposite of penitential! But, it's still in the Lenten rulebook for fasting and it sure beats the texture and blandness of those sandwiches!
Ingredients: Serves 1 portion
1 cup of dried fusili pasta, boiled and cooked al dente
SautÃ© garlic in pan of hot olive oil. Add tuna (including the liquid in the can), capers, and peppercorns. Mix until tuna is warm. Add tomato sauce and let simmer for 1 minute. Add pasta and allow some of the pasta water to help â€œcreamâ€ the sauce. Add salt and pepper to taste.
Source: Father Leo http://gracebeforemeals.com/soul/?cat=35
Spicy Pollo Pumpkin Pasta
1 box rigatoni pasta
Heat olive oil, and sauté garlic, onions, and red pepper flakes.
Cut chicken into 1⁄4-inch thick pieces and season with salt, pepper flakes and sage.
Add chicken to pan and cook for 1-2 miutes.
Add brandy, and flambé. Add pie mixture, milk, and Parmesan cheese, and mix.
Add pasta, incorporating apx. 2-4 Tbs of the heated starchy water.
Add fresh baby spinach leaves, and incorporate all the ingredients in the pan.
To serve, you could add a few more fresh spinach leaves around the pasta, with a light drizzle of oil, and then top with a light dusting of Parmesan cheese.
Source: Father Leo http://gracebeforemeals.com/soul/?p=1069
2 Tablespoons butter
Add milk and chopped chocolate together in saucepan and warm.
Source Savouring the Faith : http://www.ewtn.com/savoringourfaith/Bread_pudding.htm
Aglio Olio Pasta
Boil pasta until al dente.
Source Savouring the Faith : http://www.ewtn.com/savoringourfaith/aglio_olio.htm
rev 1/14/14; 2/13/15