Just a little Catholic Background for those who may not be familiar with the day. Our Lady of The Rosary was instituted by Pope Pius V. Originally Our Lady of Victory, it was to commemorate the anniversary of the defeat of the Turks at the Battle of Lepanto in 1571 on the first Sunday in October. The feast date moved each year until it was fixed to October 7. The entire month of October is dedicated to encouraging the Faithful to pray the Rosary, reflecting on the mysteries of the Christian Faith.
With the entire Mediterranean at the mercy of Ottoman Fleets, slave-traders had ravaged coastal town in 16th Century Europe. Entire villages were carried off to the slave markets. Pope Pius V helped to organize a coalition of Christian fleets known as The Holy League. Notable the fleet was made up of sailors from Spain, Geneva and Papal States. Catholics throughout Europe prayed the Rosary, seeking divine intercession on behalf of the newly formed Christian Navy. Outnumbered, out skilled and out supplied, The Holy League defeated the slave-traders against all odds.
The Feast of Our Lady of the Rosary is a reflection that by the grace of God, all things are possible. Through steadfast unselfish prayer, good will triumph over evil. Rejoice and gather together in His name.
Our Lady of Victory Holy League Feast
Genoa: Salami Tomato Canapés
Spain: Shrimp Gazpacho Shooters
Spain: Game Hen Paella with Roasted Peppers
Papal States – Panna Cotta with Fresh Berry Sauce
Salami Tomato Canapés
24 slices French Baguette Bread, 1/2-inch thick
1-1/2 cups Green Leaf Lettuce, finely shredded
1/4 cup creamy Caesar Dressing
6 thin slices Provolone Cheese, cut into fourths
24 thin slices Genoa salami, folded in half twice
4 Roma Tomatoes, thinly sliced
3/4 teaspoon Garlic-Pepper Blend
1/3 cup fresh Basil Leaves
Olives for garnish, optional
Heat oven to 375 degrees. Slice Baguette into 1/2-inch rounds. Place bread slices in ungreased 15-inch by 10-inch rimmed baking pan. Place in the oven to bake 5 to 7 minutes or until crisp; cool.
Shred the lettuce and place in a small bowl. Toss lettuce with Caesar Dressing. Top each bread slice with lettuce mixture.
Fold salami in half twice, set aside. Cut Provolone into fourths, set aside. Thinly slice each tomato into 6 round slices.
Layer cheese, salami and tomatoes on bread. Sprinkle with garlic-pepper blend top with basil.
Arrange on a serving platter. If desired, garnish platter with whole olives.
Shrimp Gazpacho Shooters
2 lbs large Shrimp
1 teaspoon Taco Seasoning
1 teaspoon Seasoning Salt
1 tablespoon Butter
Rinse, peel and devein shrimp, leaving tails on. Season shrimp with Taco Seasoning and Seasoning Salt. Toss to coat. Set aside.
In a large skillet over medium heat, melt the butter and add seasoned shrimp. Cook for 3 or 4 minutes until no longer pink. DO NOT overcook the shrimp. Remove from skillet, place on a plate, cover and chill.
1 English Cucumber
2 Red Bell Peppers
1/2 small Jalapeno
2 Garlic Cloves
4 medium Ripe Tomatoes
1/2 cup Red Onion
1/2 cup Cilantro
1 teaspoon Cumin
2 tablespoons Red Wine Vinegar
2 tablespoons Lime Juice
1/4 cup Olive Oil
1 cup V-8 Vegetable Juice
Sea Salt to taste
Black Pepper to taste
Cilantro for garnish
Cut cucumber, bell pepper jalapeno into chunks. and set aside. Peel garlic, set aside. Dice tomato, and onion, set aside. Snip cilantro into a blender. Add vegetables, vinegar, lime juice, olive oil and and V-8 juice. Pulse until just combined with some chunky texture. Taste, season as needed with salt and pepper. Chill for 30 minutes for the flavors to marry
When ready to serve, pour the gazpacho into shot glasses and garnish each with a shrimp. Sprinkle with additional cilantro if desired.
Game Hen Paella with Roasted Peppers
2 Game Hens
Olive Oil as needed
4 cups Chicken Stock
10-15 threads Saffron
1/2 Spanish or Yellow Onion
2 Jalapeno Peppers
1 large ripe Tomato
2 Garlic Cloves pressed
2 cups short grain White Rice
1 Roasted Red Pepper sliced, to garnish on top
Note: Use Spanish Calasparro or Italian Arborio rice.
Remove backbone from hens. Remove wings. Separate breast meat from leg-thigh. Repeat with remaining hen.
Heat oven to 400 degrees.
In a large skillet (cast iron will do here), heat a drizzle of extra virgin olive oil and brown the chicken on both sides. 6-8 minutes per side. Set aside.
While the chicken is frying, bring the chicken stock to a simmer. Add the saffron to release color and flavor into the stock. Keep it at a simmer until ready to use.
Prepare the sofrito. Dice the onion, peppers and tomato, set aside.Heat 2 tablespoons olive oil in a Paella Pan.
Add onions, saute for 3 minutes. Add peppers, press garlic into the pan and continue to saute for an additional 2 minutes. Add tomatoes and summer until the juices have reduced.
Add rice, saute for 5 minutes. Add chicken stock one cup at a time, stirring to mix, until rice is submerged under about 1/4 inch of stock.
Bring to a boil, season with salt and pepper. Stir rice to evenly distribute seasoning. DO NOT stir rice after this point.
Place the chicken on top of the rice. Add the roasted red peppers draped over the chicken
Bake in the heated oven for 20 to 25 minutes or until the rice has absorbed all the liquid.
Remove the pan from the over, drizzle with a little olive oil. Allow Paella to rest for a few minutes. Serve directly from the pan.
Panna Cotta with Fresh Berry Sauce
1 cup Whole Milk
2-1/2 teaspoons unflavored Gelatin (1 packet Knox gelatin)
2 cups Heavy Cream
1/2 cup Sugar plus 1 Tablespoon
pinch Kosher Salt
1 teaspoon Vanilla Extract
1 cup Sour Cream
Place milk in a medium saucepan, sprinkle with. Let mixture stand off-heat for 4 minutes or until gelatin is softened. Place pan over medium-low heat and stir until gelatin dissolves and mixture is steaming, about 4 minutes. DO NOT allow to boil.
Add heavy cream, the sugar, vanilla extract and a pinch of salt. Continue to simmer, stirring constantly for 5 minutes or until sugar is fully dissolved and mixture is steamy. DO NOT allow to boil. Remove from heat and let cool 5 minutes.
Place sour cream in a medium bowl with a pour spout or large glass measuring cup. Whisking constantly, gradually add warm cream mixture. Once the mixture is completely smooth, divide it into 6 white wine glasses, with or without stems. Refrigerate until fully set; about 5 hours.
Fresh Berry Sauce
1 cup Strawberries
1 cup Raspberries
1/2 tablespoon Lemon Juice
3 tablespoons Sugar
Mint Leaves for garnish
Rinse strawberries, remove stem and cut into quarters of halves depending on size. Set aside. Rinse raspberries, pat dry.
In a small saucepan, combine 1/2 cup raspberries, 1/2 cup strawberries, lemon juice and sugar. Bring to a low boil and cook 4 to 5 minutes or until syrupy.
Stir in remaining fresh berries and remove from heat. When syrup is at room temp or just barely warm, spoon it over the chilled panna cottas.Garnish with mint leaves.