News Detail
Ignatian News Network’s “Pre-Prans with Ruthie” Cooking Show Features Jesuit Father Radmar Jao

December 20, 2013 — Jesuit Father Radmar Jao joined host Ruthie Blacksea, chef at the Jesuit Novitiate in Culver City, Calif., to whip up a few recipes for the Christmas episode of “Pre-Prans with Ruthie,” a cooking show on the Ignatian News Network.

Pre-prans, which is short for preprandials, refers to the Jesuit community-building tradition of sharing appetizers and drinks before dinner is served. In this video, Blacksea and Fr. Jao prepare Cayenne-Candied Bacon Bites, festive Flatbread Pizzas and Scandinavian Gløgg.

A new episode with Blacksea is produced each month. Blacksea, a niece and sister of two Jesuits, considers her ties to the Society of Jesus and Ignatian spirituality “lifelong.”

Fr. Jao also guest-starred in a Thanksgiving edition of “Pre-Prans with Ruthie” last month, which featured recipes for Sweet Potato and Sausage Skewers with Lemon Garlic Dip and High West Lemonade. [Source: IN Network]


Flatbread Pizza 


1 store-bought flatbread 
2 sweet yellow onions, thinly sliced 
2 TB butter or olive oil 
1 jar fig jam 
1/2 c. chopped walnuts 
3 ripe pears, sliced thin 
3 oz. gorgonzola cheese, crumbled 

Heat oven to 450. 

Saute onions in butter until caramelized, which should take 15 minutes or so. Meanwhile, spread a layer of fig jam onto the flatbread. Top with a layer of onions and walnuts, arrange the pears and top with the cheese. 

Put on top rack of oven for about 8-10 minutes.


Cayenne-Candied Bacon Bites 

1 lb. thick cut bacon 
2 tsp. vegetable oil 
1 c. packed light brown sugar 
3/4 tsp. cayenne pepper 

Preheat oven to 400. Line a baking sheet with lightly greased foil. 

Combine the brown sugar and cayenne in a shallow dish, mix well. Press one side of bacon firmly into spice to coat well. Arrange the slices onto the baking sheet, sugared side up. Sprinkle with any remaining sugar mix. 

Put a cooling rack on top of the bacon to keep it flat while cooking. 

Cook until bacon is crisp and bubbly, 15-20 minutes. DO NOT PUT ONTO PAPER TOWELS, THEY WILL STICK. 

(Adapted from Emeril Lagasse) 


Gløgg 

1 bottle dry red wine 
1/2 bottle port 
2 c. good vodka 
2 cinnamon sticks, broken in half 
2 oranges 

Put all into pot, give it a good stir, heat to almost boiling, reduce heat and let summer for an hour or more if you like. Strain and serve in mugs. 

Gløgg will keep on the stove, covered, for several days. 


Recent News

April 18, 2017 — On April 17, the Jesuits celebrated a private Mass for the descendants of slaves sold by the Society in 1838; Fr. Robert Hussey, SJ, delivered the homily.

April 14, 2017 — The new laundromat in Rome represents the latest gift from the pope to the city’s poor and homeless people.

April 12, 2017 — For Father Timothy Kesicki, SJ, his mother’s Friday evening meals during Lent are among his greatest childhood memories.

April 9, 2017 — Jesuit Juan Ruiz suggests that as we reflect this week upon the suffering that Jesus endured for our sakes, we can ask for the grace to show his mercy to others who hurt us.

April 4, 2017 — For more than 170 years, the Pope's Worldwide Prayer Network has invited people across the globe to pray with the bishop of Rome.

March 31, 2017 — The two schools have provided generations of students with a Jesuit education.

March 29, 2017 — Fr. Pilarz has been named the 26th president of the University of Scranton.

view all news

Search news

Publications
Since St. Ignatius bought a printing press in 1556, the Jesuits have been involved in communications. Today the Society of Jesus publishes a number of award-winning journals and publications. Click below to access our latest issues.

America 4/17/17

America 4/3/17

America 3/20/17



Bellarmine Jesuit Retreat House
Bellarmine Jesuit Retreat House is located on 80 acres of gently rolling meadows and wooded countryside just 35 miles northwest of Chicago.