Thursday, September 10, 2009

Recipe Swap Thursday: Father Leo's Fusion Fajitas

Normally I wouldn't post a recipe that I haven't tried, but I'm so excited about this one I couldn't wait! Thanks to Therese from The Musings of a Mom for hosting this meme. (According to her most recent blog post, her new baby was to be born today! Pop on over and wish her congratulations!)

It was only recently that I heard about Father Leo Patalinghug and Grace Before Meals. Last night on The Food Network, Father Leo appeared on "Throwdown with Bobby Flay," and his Fusion Fajita recipe was put to the test against Bobby's version. I won't tell you whose recipe won out, but you can see for yourself when the show is re-aired later this month. (Click here for details!)

Believe it or not, I couldn't find a written version of the recipe anywhere. I'm hoping to try to make these this weekend; maybe I'll email Father Leo for the recipe. :) In this Grace Before Meals episode, he seasons the steak with salt, garlic powder, and oregano and cooks it about 15 minutes on each side. For Food Network, he makes a marinade with brown sugar, soy sauce, and some other things (I need to record it again to find out; I already deleted it). I'll probably try the marinated version; but I have a feeling it's delicious either way.

UPDATE, JULY 2011: I finally picked up the latest edition of Grace Before Meals, and the fusion fajita recipe is in there! I was so excited. I haven't tried it yet, but I hope I will soon. It's kind of long, but I know lots of you come here looking for it, so here it is:

FATHER LEO'S FUNKY FUSION FAJITAS

Serves 4 to 6


1 1/4 pounds flank steak

MARINADE

2 garlic cloves, finely minced

1/4 cup white wine

1/4 cup soy sauce

2 tablespoons ketchup

1 teaspoon red pepper flakes

1/4 cup red wine vinegar

1/4 cup olive oil

1 cup dark brown sugar

2 teaspoons kosher salt

1 teaspon cracked black pepper

1 teaspoon garlic powder

1 teaspoon ginger powder


HOLY GUACAMOLE

2 avocadoes, halved and pits removed

Juice from 1 lime

1 garlic clove, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons minced parsley

2 teaspoons minced cilantro

4 teaspoons finely minced red onion

4 teaspoons olive oil

VEGETABLES

2 tablespoons olive oil

1 garlic clove, minced

1/2 red onion, sliced thinly

2 colored peppers, sliced into 1/4-inch pieces

2 to 4 tablespoons of the reserved marinade

Salt and pepper to taste


SCREAMIN' SOUR CREAM

1/2 cup sour cream

2 teaspoons hot sauce

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon garlic powder


tortillas

Use a fork and poke holes in the steak to tenderize. Place in a resealable plastic bag and set aside. In a bowl, combine all the marinade ingredients together and whisk until fully incorporated. Reserve 1/4 cup of marinade. Pour the rest of the marinade in the bag with the flank steak and refrigerate for 2 to 4 hours.

To cook the steak, heat grill to high. Place steaks and turn down heat to medium. Cook for 7 minutes on each side and let rest for 7 minutes. When preparing to sere, cut thin strips against the grain of the meat.

To prepare the guacamole, remove the flesh from the avocadoes and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator.

To prepare the vegetables, heat olive oil and garlic in a pan over high heat. Add the vegetables and saute' for 2 to 3 minutes. Add the reserved 1/4 cup marinade and cook for another minute. Season with salt and pepper. Take off heat and set aside.

To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder and refrigerate until ready to use.

To assemble the fajitas: Spread 1 heaping tablespoon of guacamole over tortilla. Add 4 to 5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with sour cream. Pray and eat!

Grace Before Meals, by Father Leo Patalinghug, p. 21-22

47 comments:

  1. I'm trying to find this recipe as well. I went to bed last night after seeing this episode & was dreaming about fajitas all night-lol!

    One small note, I think your grilling time is wrong. I seem to recall Father Leo said 7 minutes on each side and 7 minutes to rest (777 as opposed to 666 & he made a joke about it). I'll have to rewatch the episode to confirm.

    ReplyDelete
  2. Yes, you're right, thanks for pointing that out. I meant to add that 777 grilling time in the description as well. I don't know why he cooked it longer in GBF and shorter on Food Network; maybe he cooked it at a higher temperature.

    ReplyDelete
  3. Just watched the show and was Googling to try to find the recipe.
    Recipe as it was on TV-

    soy sauce
    ground ginger (he called it ginger powder)
    garlic powder
    black pepper
    white wine
    red wine vinegar
    extra virgin olive oil
    brown sugar

    Poke holes in the Flank steak and marinate the meat. Cook for 7 minutes each side, then rest for 7 minutes.

    I wish I knew the amounts of each ingredient but it wasn't specified. If you find out, would you please let me know?

    Thanks,
    Leeann
    niccofive.blogspot.com

    ReplyDelete
  4. I just watched a re-run of this episode, i did some research of his other marinades for ribs, etc. and then found this here http://www.msmary.edu/news-events/newspaper-articles/B-article206throwdownthe%20sun.html

    "from ginger to soy to something sweet to some texture with vegetables, some wine, even household items like ketchup. I think there might be 13 ingredients in this marinade."

    have you been able to pin this recipe down? Leeann, you have most of what i saw in your list but the quote including ketchup threw me..

    ReplyDelete
  5. I'm sorry to say I still haven't tried this recipe yet. Thanks for the link! I'll check it out.

    ReplyDelete
  6. Going to make it this evening and will let everyone know how it turned out. Going to try and put a different spin to it.

    Zaheera

    ReplyDelete
  7. Did you ever find the entire recipe?

    ReplyDelete
  8. No, I still haven't; just last night I cooked some London Broil steak and was going to put together the marinade that Leann had posted (I was just going to guesstimate the amounts), but I realized I didn't have any soy sacue! Grrr.... :) I just used a spice rub that I had bought last fall at the farmer's market. It was delicious, and I'm planning to make fajitas with the leftovers.

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  9. I found that he is not going to post the recipe on his web site due to a cook book deal currently in the works.

    ReplyDelete
  10. OMG!!! i was experimnting with these ingredients and I came up with these amounts for each ingredients.

    ReplyDelete
  11. OMG!!! i was experimnting with these ingredients and I came up with these amounts for each ingredients. what ive noticed is that this is a variation of the filipino adobo chicken recepie. i also added extra ingredients listed below and OMG!!!! it taste just like "MONEY"!!!!! mmmm mmmm goood! this is also a good marinade for bbq chicken!

    2 cup soy sauce
    1-2 tbl spn ground ginger
    1-2 tbl spn garlic powder
    1 tspn black pepper
    1/4 cup white wine
    1/4 cup red wine vinegar
    1/8 cup extra virgin olive oil
    1/4 cup brown sugar
    1/8 cup ketchup

    extra ingredients i used (optional):
    *sesame seed oil
    *molassas
    *powder bay leaves


    *also if you want a little kick... add 1/8 cup (or less)sesame seed oil!!!! mmmm good

    *what i did instead of the 1/4 cup brown sugar, i used 1/8 molassas and 1/8 cup of brown sugar. the 1/4 brown sugar alone is still excellent, but in my opinion, the molassas gives it a little deeper taste to the sweet in the recepie.

    *also, i didnt want to share this extra ingredient i found that gives this recipe an extra kick, but what da hell... this recepie makes me happy and giving..LMAO!!! well, its....
    powder bay leaves!!! (also in the adobo chicken recepie, thats where i got the idea)
    try a table spoon or 2 in this recepie. i think this just brings everything together!!! mmmmmmm...mmmmmm...mmmmmm!!!! This is my new chicken bbq recepie. Please try it and post back and let me know what you think! thanx

    -San Diego Boy!

    ReplyDelete
  12. That sounds fabulous! Thanks! I'll try this ASAP and let you know how it turns out. I'm also going to keep my eyes and ears open for Father Leo's cookbook! :)

    ReplyDelete
  13. Thank you San DIego boy!!! I tried your ingredient amounts and it came out great! I put less red wine vingar (about 1/8 cup), because it was too tangy 4 me, but depends on personal taste i guess. Also, I used 1 cup of brwn sugar... I like 'em sweet! pretty good! thanks again SD boy!

    ReplyDelete
  14. 2 cup soy sauce
    5 tbl spn ground ginger
    4 tbl spn garlic powder
    1 tspn black pepper
    1/2 cup white wine
    1/8 cup red wine vinegar
    1/8 cup extra virgin olive oil
    1 cup brown sugar
    1/2 cup granulted sugar
    1/8 cup ketchup

    I used these amounts, this worked out for me. Very good!

    I tried this with pork ribs. I boild the pork ribs about an hour - hour 1/2. You boil the ribs half way (don't cook all the way). take ribs out of water and cool them down in a pan or big bowl. use half of the marinade and pour it on the ribs and refrige it for an hour to marinade.

    when ready, put the marinaded ribs in a cooking pan, and pour the rest of marinade on the ribs and cook at 400 degrees until ready.

    ReplyDelete
  15. thank you so very much for the recipe eventhough I am not really a meat eater but the marinade is what pushed me to look for the recipe and make it after all no doubt this marinade could be geat for fish such as salmon as well as some chiken breast to put in a mix greens that will served as the vinaigrette

    ReplyDelete
  16. Thank you all so much, just saw this episode yesterday and was looking for recipe tonight. I didn't get anywhere until I came to this sight and voila, its all done for me. Can't wait to make them next weekend :) Jeannie/Seattle

    ReplyDelete
  17. According to Grace Before Meals website,FUSION FAJITA recipe will be included in Fr. Leo's new book due out in the summer of 2010.

    ReplyDelete
  18. Can't remember, didn't Fr Leo marinate the pepper/onion or was that Bobby? Green pepper does not agree w/ me but I would try it marinated?

    ReplyDelete
  19. Does anyone know the other sauce he made at the end that he mixed the sour cream with? It was used at the end, to top the rest of the ingreds.

    ReplyDelete
  20. I think it was BBQ sauce mixed with sour cream?

    ReplyDelete
  21. I finally made them! I didn't measure anything, just threw in however much I thought seemed right.

    First I salted and peppered the meat and doused it with a little olive oil; then poked holes in both sides (like he does in the video). Then I mixed up some soy sauce, red wine vinegar, white wine, garlic powder, ground ginger, and brown sugar, poured it over the meat, and marinated it all in a Ziploc bag for several hours. I served it with peppers and onions sautee'd with minced garlic, guacamole, and sour cream with a little hot sauce mixed in. (If I'd had cilantro, I would have added that to the sour cream as well.) YUUUMMMM!!!

    ReplyDelete
  22. Thank you so much for posting this. I kept searching for the recipe and could not find it. I am glad I am not the only one a little obsessed with figuring it out!

    ReplyDelete
  23. Anonymous non meat eater... FYI, my daughter is a vegetarian, and I substitute portobello mushrooms when I make fajitas for her. Everything else is the same, I would not marinate them very long, maybe just dip, and/or brush. When I have made them in the past, even the meat eaters loved the portobello's.

    ReplyDelete
  24. What kind of hot sauce ( brand name) did you use in the sour cream?

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