Join Kathryn Raaker on ‘The Chef, You and I’ as she welcomes special guest Fr. Andrew Umberg for a delightful culinary journey. Together, they’ll start the show by preparing succulent Cornish Hens, perfect for a savory beginning. The cooking adventure continues with Fr. Umberg’s favorite dish: a decadent smoked salmon with a creamy sauce served over rigatoni pasta. To round off the meal, they’ll whip up a vibrant and healthy dish of Broccolini with Orecchiette pasta. We thank our generous sponsors, 360 Cookware and Cornhusker Kitchen’s Duck Fat Spray, for supporting this episode. Tune in for a blend of traditional flavors and heartfelt cooking! Remember, 360 Cookware is American-made, stainless Steel cookware manufactured in Wisconsin.

Lemon Pepper Cornish Hens

Ingredients

  • 2 Cornish Hens
  • ¼ cup olive oil
  • Corn Huskers Gourmet Fat Spray
  • 2 Tbsp Lemon and Pepper
  • 1 tsp salt

Instructions

  • Preheat your oven to 375℉
  • Pat your Cornish hens dry then rub olive oil all over the hens and spray Corn Huskers Gourmet Duck Fat Spray on the hens. Season the Hens with lemon and Pepper and a little salt.
  • Put the Hens in a shallow baking pan that has enough room for both hens, and make sure they are not close together and place in the preheated oven uncovered.
  • Roast the hens for 1 hour. After an hour, check the hens with an instant-read thermometer and insert it into the thickest part of the thigh. When it registers 165 ℉, and the juices run clear, it is done. Remove the hens from the oven, loosely tent them with foil, and let them rest for 10 minutes before carving or serving. Then, slice the hens and serve.

 

Father Andrew Umberg’s Smoked Salmon with Creamed Sauce

Ingredients

  • 1/4 cup Olive oil
  • ¾ cup Chopped onion
  • 4-6 oz Smoked salmon
  • ¼ tsp salt
  • 2 cups half and half
  • 8 oz of tomato sauce – cook for 7 minutes
  • 1 lb Multicolor rotini
  • ½ cup Parmesan and Romano Cheese

Instructions

  • Pour 1/4 cup of Olive oil into a pan and get it hot. Add chopped onion and cook until the onions are sautéed then lightly salt the onions. Chop up the smoked salmon into pieces. Add the smoked salmon to the onion and olive oil mixture and cook until the Smoked Salmon turns Bright Pink. Cook for about 3 minutes. Add 2 cups of Half and Half to the mixture and reduce the heat. Then add about 8 oz. of tomato sauce. Heat until it starts to boil. Then add the Pasta to the sauce and heat it until it’s hot. Serve with Parmesan and Romano Cheese

Father Andrew Umberg’s Broccolini with Orecchiette Pasta

1 cup of Orecchiette 1 teaspoon of Garlic Powder 2 Bunches of Broccolini trimmed. ½ cup of olive oil 1 med. onion chopped. ¼ teaspoon of salt

Ingredients

  • 1 cup Orecchiette
  • 1 tsp Garlic Powder
  • 2 Bunches Broccolini trimmed
  • ½ cup olive oil
  • 1 med onion chopped
  • ¼ teaspoon salt
  • 3 Tbsp olive oil

Instructions

  • Add olive oil to a skillet and heat. Add broccolini heat for about 2 to 3minutes and then add the Orecchiette, stir into the broccolini and then put into the serving bowl. You can add Parmesan and Romano Cheese when you serve it.

 

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