A recipe inspired by John Davenports story in the Gospel Patrons new documentary film called The Supply Line that premiers online on Oct 26.
It was a rainy November day I’ll never forget when I received a message on Instagram from Renee Shaefer. Renee mentioned that she was spending Thanksgiving with her family in Abbotsford and wondered if I’d be available for coffee.
Renee, is the Partnerships Manager of Gospel Patrons, expressed her curiosity about the story behind Theo’s Feast. We met at a local coffee shop with her family, where she shared more about Gospel Patrons—an incredible ministry that inspires generosity by telling the stories of how God raises up business leaders to support Gospel movements around the world.
Renee is one of the warmest and most encouraging people I’ve ever met. We had a wonderful conversation about what God is doing through Gospel Patrons and Theo’s Feast, and we even explored potential ways to partner together. Recently, she asked if I would be willing to create a recipe inspired by their new documentary, The Supply Line.
The Supply Line is an inspiring film that tells the story of John and Nia Davenport, business owners from North Carolina whom God called to use their business to help fund multiple impactful ministries in Haiti and Africa. I had the privilege of watching a prescreening of the film, and as a missionary, I was deeply encouraged by their story. One moment that stood out was when John spoke about a conversation he had with God. Sensing God’s call to give a large gift toward a ministry in Haiti—one that was beyond his means—John received a revelation. God showed him that, like a river, as long as He was the source, there will always be enough. God was calling John to be the “supply line” for this ministry.
“And what God showed me on the roof was to walk under the river principle because with a river, as long as there’s the source, you’re going to have everything you need off of it.”
- John Davenport. The Supply Line
John’s step of faith has since led to God blessing numerous ministries through his obedience and generosity. The film is truly inspirational.
In the Bible, rivers symbolize God’s unceasing supply, rejuvenation, provision, and presence in our lives. The recipe below is inspired by John’s quote and the powerful image of God’s provision flowing like a river. The ingredients are all based on what God abundantly provides through a river.
A huge thank you to Renee, John, and everyone at Gospel Patrons for the opportunity to partner with you in this way. Gospel Patrons generously provided the ingredients for this dish. I hope you enjoy the recipe and the film.
The Supply Line premiers on Oct 26. You can register to watch it online through this link: https://www.gospelpatrons.org/media/the-supply-line/
Their increasingly popular book that tells the story of Gospel Patrons who have changed history is available on their website at: https://www.gospelpatrons.org. Their mission is to inspire and empower a generation of Gospel Patrons. I highly recommend spending sometime exploring their very inspirational books and website.
“But let justice roll on like a river, righteousness like a never-failing stream!” – Amos 5:24
Recipe: Cedar Planked River Trout & Wild Mushroom Risotto
Trout Ingredients:
2 fresh trout filets
1 cedar plank per filet, soaked in water for at least 2 hours.
Salt and pepper, to taste
Olive oil, for brushing
Wild Herb Butter Ingredients:
1/2 cup butter, softened at room temperature.
1 tsp dandelion petals
1 tsp fresh dill, finely chopped
1 tsp fresh parsley, finely chopped
1 tsp fresh thyme leaves, finely chopped
2 cloves of garlic clove finely chopped
Zest of 1 lemon
Fresh cracked pepper, to taste
Grilling Instructions:
Important: Have a spray bottle of water available for flare ups while grilling.
Prepare the cedar plank: Soak the cedar plank in water for at least 2 hours. Put it in a rectangle casserole dish or cake pan with something heavy on top such as a river rock to weigh it down.
Preheat the grill: Preheat your grill to medium heat, about 350°F/175°C.
Make the wild herb butter: In a bowl, mix the softened butter with finely chopped dill, parsley, thyme, garlic, lemon zest, and a pinch of freshly cracked pepper. Set aside.
Prepare the trout: Pat the trout filets dry with a paper towel. Brush both sides with olive oil, and season with salt and pepper.
Grill the trout: place the trout filets skin-side down on the plank. Reduce the fire to low. Place the planks on the grill. Close the grill lid and cook for 10 minutes. Check the fish and planks for flare ups. Grill for 5 more min or until the internal temperature should be a min of 145F at the thickest part of the fish.
Turn off the flame. Spray any flare ups with water.
Finish with herb butter: Remove the trout from the grill and immediately top each filet with a generous spoonful of wild herb butter. The heat from the fish will melt the butter, infusing it with rich flavors.
Serve: Garnish with extra fresh herbs and lemon slices, and serve hot alongside the mushroom risotto and roasted carrots.
Be sure to have a spray bottle of water available to put out any flare ups!
Mushroom Risotto
Ingredients:
1 1/2 cups Arborio rice
1/2 cup dry white wine
5 cups mushroom or chicken broth, warmed
1 tbsp olive oil
1 tbsp butter
1 small onion, finely diced
2 garlic cloves, minced
8 oz, 226 grams of mixed mushrooms such as cremini, shiitake, oyster, morel, sliced.
1/4 cup Parmesan cheese, grated
1 tbsp fresh thyme, finely chopped
Salt and pepper, to taste
Chopped parsley, for garnish
Instructions:
Sauté the mushrooms. In a large pan, heat the olive oil and butter over medium heat. Add the sliced mushrooms, garlic, onion and thyme. Season with salt and pepper and cook until the mushrooms and onions are slightly browned, about 5-7 minutes. Remove the mushroom and onion mixture from the pan and set aside.
Toast the rice: Add another tablespoon of olive oil to the pan followed by the Arborio rice to the pan and cook, stirring frequently, for 2-3 minutes until the rice becomes slightly translucent around the edges.
Deglaze with wine: Pour in the white wine, stirring until most of the liquid has evaporated.
Add broth gradually: Begin adding the warm broth one ladleful at a time, stirring constantly. Once the liquid is absorbed, add another ladle of broth. Continue this process, stirring frequently, until the rice is creamy and cooked al dente, about 18-20 minutes.
Once the risotto is almost done, stir in the sautéed mushrooms, parmesan cheese, and fresh thyme. Season with a little more salt and pepper to taste.
Grill Roasted Carrots
Ingredients:
2-3 medium sized carrots per person
2 tablespoons of butter
A drizzle of olive oil to taste
A drizzle of honey
1 tablespoon freshly chopped parsley or mint.
Salt & pepper to taste
Place prepared carrots in a cast iron dutch oven. Drizzle with olive oil, honey and a few pats of butter. Salt & pepper to taste.
Cover and put on the grill over medium low heat for 20 - 25 min. Garnish with fresh chopped parsley or mint.
Serving:
Plate the cedar-planked trout next to a generous helping of the mushroom risotto and roasted carrots. Drizzle with any remaining melted wild herb butter for added richness.
This dish combines the smoky, herbal trout with the creamy, umami-packed risotto for a perfect harmony of flavors all sourced from in and near the river.
“Then the angel showed me the river of the water of life, bright as crystal, flowing from the throne of God and of the Lamb through the middle of the street of the city; also, on either side of the river, the tree of life with its twelve kinds of fruit, yielding its fruit each month. The leaves of the tree were for the healing of the nations.” – Revelation 22:1-2
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