Central City Practicum at Christ the King Seminary
As seen on "Our Daily Bread" 11/08/2014
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Fr. Paul is in the kitchen with Kathleen Murphy Castillo
Fr. Paul’s Gazpacho
Director of Theological Field Education Christ the King Seminary
1 28 oz. can crushed tomatoes
½ tsp. Salt
½ tsp. Smoked Paprika
½ tsp. Cumin
Juice of 1 lime
1 cucumber, peeled and seeded
1 red bell pepper
1 chipotle pepper
¼ cup olive oil
¼ cup wine vinegar
1 clove of garlic
4 cups bread, cubed
Put everything into a blender. You may have to work in batches. Blend until smooth. Chill 2 hours or overnight. Garnish with a dollop of sour cream.
Fr. Paul’s Shrimp and Grits
1 box of Quick cooking Grits
½ lb. bacon, chopped
½ lb. to 1 lb. of cheese, chopped
1 lb. shrimp, peeled and deveined
Cook grist according to the directions on the box. When grits are done, before taking them off the heat, add the cheese and allow it to melt into the grits. Once the cheese has melted, take off the heat and prepare to plate.
Rough chop the bacon and fry in a small skillet over medium heat. Once the bacon is cooked, add the shrimp. Once the shrimp cooked, you may have to drain off a bit of grease before adding the BBQ sauce over the shrimp. Cook about 1 minute longer to coat all the shrimp in the BBQ sauce.
Place the grits in a large pasta bowl. Add the Shrimp and bacon BBQ sauce mixture to the middle of the grits. Add more BBQ sauce to the grits if desired. Serve family style.
Kathy’s Paella a la Valenciana
6 cups chicken broth
½ tsp. saffron
¼ tsp. paprika
2 lbs. chicken
½ cup olive oil
2 onions, one whole and one chopped
2 green or red peppers
4 Tbsp. garlic, chopped
5 Tbsp. Cilantro, chopped
2 bay leaves, chopped
1 lb. small or medium shrimp, shelled
8 jumbo shrimp in their shells, preferable heads on
18 clams or mussels, scrubbed
3 cups short grain Spanish rice such as Bomba or Calasparra
½ cup dry white wine
¼ lb. fresh or frozen peas
Salt and pepper to taste
Lemon wedge for garnish
Heat the broth with the saffron, paprika and the whole onion. Cover and simmer 15 minutes. Remove the onion and measure the broth. You need exactly 5 ½ cups. Set aside.
Wash and dry well chicken thighs. In a metal Paella pan, with about a 15 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the chopped onion, scallions, garlic and peppers and sauté until the onion is wilted. Add the shrimp and sauté about 3 minutes more, or until the shrimp barely turn pink. Remove the shrimp to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 Tbsp. chopped cilantro and crumbled bay leaves.
Into the rice, stir in the chicken broth, the wine, and peas. Salt to taste. Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. Bake at 325 degrees uncovered for 20 minutes. Remove from the oven and let sit on the top of the stove, lightly covered with foil, for 10 minutes. To serve, decorate with lemon wedges and chopped cilantro.
2 Tbsp. water
½ cup white sugar
1 Tbsp. light corn syrup
3 egg yolks, at room temperature
2 eggs, at room temperature
1 ½ cups milk
14 oz. can sweetened condensed milk
1 tsp. vanilla extract
In a small heavy saucepan, add water. Then into the center of the pan add sugar and light corn syrup and gently stir to moisten sugar. Bring to a boil over medium-high heat cooking without stirring until sugar is dissolved and mixture is clear. Reduce heat to medium-low until golden, stirring to caramelize evenly, and then pour into 6 custard cups when the sugar is a dark amber color.
In a bowl whisk together egg yolks and whole eggs. Add milk, sweetened condensed milk and vanilla extract. Mix well.
For smoothest flan, strain before pouring into dishes. Dust with nutmeg, place dishes into a water bath and bake on the center rack at 300 degrees for 45 minutes or until knife comes out clean.
To serve, run a knife around each dish to loosen flan. Place plate on top and flip over to release. Serve plain or with whipped cream or fruit.