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10:30am - 11:00am

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11:00am - 11:30am

Show Notes for Thursday, 6/1/2023

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Happy feast of St. Justin Martyr! On today’s show, Matt Swaim and Anna Mitchell welcome Mike Aquilina to talk more about one of the first great apologists in Church history. Other guests include Rita Heikenfeld on coriander in the Bible and its connection to the Manna in the desert, and pastoral counselor Kevin Prendergast with tips for effective marriage prep. Plus news, weather, sports and more…

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Justin Martyr prayer

O God, who revealed to Saint Justin in the sufferings of the Cross the great wisdom of Jesus Christ, grant that through his pleadings we may overcome the many errors that surround us and that our faith may grow ever stronger. In deep humility we pray O Lord for the strength to imitate Saint Justin in his constant efforts to make known the riches of the Faith to his fellow men. Grant us the grace to be ever mindful of the many blessings we have received from You. Through Christ Our Lord. Amen.

Prayer from St. Justin Martyr Church

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Rita Heikenfeld’s Skirt Steak with Chimichurri Sauce

Serves 8-12

One skirt steak (about 3 pounds)

Marinade:

1 C fresh cilantro, coarsely chopped
½ yellow onion, peeled and cut into chunks
3 whole garlic cloves
½ C white wine vinegar
1 bay leaf, crumbled
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground thyme
1 tsp kosher salt
1 tsp freshly ground pepper
¼ C olive oil

Chimichurri:

2 whole garlic cloves
2 jalapenos, stems cut off and cut crosswise into a couple of chunks
½ tsp kosher salt
¼ C red wine vinegar
½ C minced fresh flat parsley
¼ C minced fresh oregano
½ C olive oil

Combine all of the marinade ingredients in a blender or food processor and process until smooth. Pour the marinade into a large plastic zip-lock bag. Put the meat in the bag, close, and shake around to coat the meat well. Marinate in the refrigerator for 8-12 hours. 

Grill the meat over high direct heat for 3-5 minutes per side. (the grill must be very hot or the meat will be tough and chewy!) Rest the meat for 10 minutes then slice it thinly (1/4 “ thick) against the grain.

To make the chimichurri sauce place the garlic, jalapenos, salt and vinegar into a blender and process until finely chopped. (not into a paste) Put the mixture into a medium bowl and add the fresh herbs and olive oil. Mix well. Drizzle over the sliced meat or serve on the side.

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