The Road to Damascus

Today the faithful celebrate the Conversion of Saint Paul, one of the great events in the history of the Early Church. It was on the road to Damascus that a man named Saul was confronted by the risen Lord. That experience changed the face of Christianity.

Saul was to become known as Paul, and he would become the Apostle to the Gentiles. The story of Saint Paul is one of conversion. As Saul, he was a self-righteous, fanatical anti-Christian. As Paul, he became an Apostle to Christ after the resurrection, and he brought the news of salvation to those beyond the Jewish Faith. As Saul, he carried out acts of violence against the followers of Christ. As Paul, he was forgiven. We all have a role to play God’s plan. He’s waiting with open arms.

If you would like to hear more, today’s First Scripture Readings would be a good place to start:
Acts 22:3-16 or Acts 9:1-22.

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Road to Damascus Supper
Silky Fish Piccata
Skillet Roasted Rosemary Potatoes
Romaine Italian Salad
Warm Bread

Silky Fish Piccata
2 tablespoons Capers, drained
2 Lemons, divided
2 tablespoons Parsley, minced
4 (6 oz) Tilapia Fillets
Kosher Salt to taste
White Pepper to taste
Flour for Dredging, about a half-cup
1/4 cup Vegetable Oil
1/2 cup White Wine
5 tablespoons Butter, divided
1/4 teaspoon Flour

Line a rimmed baking sheet with parchment paper. Pat fish dry with paper towels, season with salt and pepper. Rinse capers, drain well and set aside. Cut 1 lemon in half, juice into a small bowl and set aside. Cut remaining lemon into wedges for serving. Finely mince parsley leaves, set aside.

Spread flour for dredging out in a pie tin. Working with one fillet at a time, dredge fish in flour, shaking off the excess. Transfer floured fish to the prepared baking sheet.

Heat oil in a large skillet over medium-high heat until shimmering. Add fish to the skillet and cook until well browned, about 3 minutes or so. Carefully flip the fish and cook for about another minute. Transfer the fish to a serving platter, well-browned side up. Keep warm.

With a paper towel, wipe out the skillet. Over medium-high heat, bring wine to a boil. Continue to cook until the wine is reduced by half, about 2 minutes.

While the wine reduces, place 1 tablespoon of butter in a small bowl. Sprinkle a quarter teaspoon flour over the butter, mash into a paste. Cut remaining butter into tablespoon-size pieces and set aside.

Once the wine has reduced, add capers and the four tablespoons of butter. Whisk for about a minute. Then add the butter-flour mixture and cook, whisking constantly, until all the butter has melted and blended together.

Lower heat to medium-low. Continue to whisk until a creamy, emulsified sauce appears in the skillet. In the event that the sauce has over-reduced and breaks, whisk in 1 tablespoon of cold water at a time to bring sauce back together. Off heat, whisk in lemon juice and parsley. Season with a pinch of salt.

Ladle sauce over the fish fillets. Garnish the platter with lemon wedges, serve and enjoy.

Skillet-Roasted Rosemary Potatoes
Olive Oil as needed
4 Rosemary Sprigs
3/4 teaspoon Kosher Salt
12 small (2-inch round) Red Potatoes

Heat oven to 425-degrees. Pour enough oil into a large cast iron skillet to cover bottom. Tilt pan to distribute the oil evenly. Set aside.

Strip rosemary needles from the sprigs. Scatter rosemary over the bottom of the pan. Season rosemary with salt, set aside.

Scrub potatoes, cut i half. Arrange potatoes, cut side down, over the rosemary in the skillet.

Place skillet in the heated oven on the lowest rack. Roast potatoes until bottoms are crisp and well-browned, about 30 minutes.

Romaine Italian Salad with Creamy Dressing
Creamy Salad Dressing 
1/2 cup Mayonnaise
1/3 cup White Wine Vinegar
1 teaspoon Olive Oil
2 tablespoon Light Corn Syrup
2 tablespoon Parmesan Cheese
2 tablespoon Romano Cheese
1/4 teaspoon Garlic Salt
1/2 teaspoon Italian Seasoning
1/2 teaspoon Parsley Flakes
1 tablespoon Lemon Juice

Mix all ingredients in a blender until well mixed. Transfer to small serving pitcher or salad dressing bottle and chill until ready to use.

Italian Salad
2 bunches Romaine Lettuce
2 cups Grape Tomatoes
1 small Red Onion
8 pickled Pepperoncini Peppers

Tear the lettuce into bite-size pieces. Scatter into a large salad bowl. Cut the tomatoes in half, scatter over the lettuce. Peel and thinly slice the onion into rings. Break apart and scatter over the salad. Add the pepperoncini peppers whole. Toss to blend. Chill until ready to serve.

Finishing Touches
Creamy Italian Dressing (above) as desired
Italian Croutons as desired
Handful shaved Parmesan Cheese
Fresh Ground Black Pepper

Just before serving, add croutons, drizzle with salad dressing; toss to coat. Serve with shaved Parmesan Cheese and additional dressing on the side.

Pass the pepper mill around the table if desired.

Serve this beautiful supper with warm breads, sweet butter and choice wines. Enjoy!

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Go out to all the world and tell the Good News