Fr Robert Nixon

Kevin Prendergast

MSGR Charles Pope

Fr Sebastian Walshe

Dr Michael Barber

Kris McGregor

Andrew Petiprin

Fr Hezekias Carnazzo

Danielle Bean

Fr Frank Donio

Son Rise Morning Show The Son Rise Morning Show with Anna Mitchell and Matt Swaim is fast-paced, motivating and informational – always from the Catholic perspective. You’ll hear news, engaging interviews, prayer and more each weekday morning from 6am-8am ET. 

Son Rise Morning Show The Son Rise Morning Show with Anna Mitchell and Matt Swaim is fast-paced, motivating and informational – always from the Catholic perspective. You’ll hear news, engaging interviews, prayer and more each weekday morning from 6am-8am ET. <a href="https://www.ewtn.com/radio/podcasts/son-rise-morning-show-~NZ"></a>

Show Rise Morning Show 2024

Son Rise Morning Show

Son Rise Morning Show 12-23-24

Dr Peter Brown

Stephanie Mann

Steve Ray

Rita Heikenfeld

Dr Marcellino D'Ambrosio

Joseph Pearce

Ken Craycraft

Joe Heschmeyer

Dr Matthew Bunson

Son Rise Morning Show 12-26-24

Deacon Steven Greydanus

Michele Burke Bowe

Bobby Schindler

Fr John Gavin

Good morning! On today’s show, Matt Swaim and Anna Mitchell reflect on the readings for the 4th Sunday of Advent with Fr. Hezekias Carnazzo from the Institute of Catholic Culture and Fr. Jonathan Duncan from the Bone Church Revival podcast. They also look at the O Antiphon of the day, which refers to Jesus as the Key of David. Plus news, weather, sports and a whole lot more…

*****

O Clavis David

O come, O Key of David, come
and open wide our heavenly home.
Make safe for us the heavenward road
and bar the way to death’s abode.

Rejoice! Rejoice! Immanuel
shall come to you, O Israel.

*****

Full list of guests

Good morning! On today&rsquo;s show, Matt Swaim and Anna Mitchell reflect on the readings for the 4th Sunday of Advent with Fr. Hezekias Carnazzo from the Institute of Catholic Culture and Fr. Jonathan Duncan from the Bone Church Revival podcast. They also look at the O Antiphon of the day, which refers to Jesus as the Key of David. Plus news, weather, sports and a whole lot more&hellip;
*****
O Clavis David
O come, O Key of David, come and open wide our heavenly home. Make safe for us the heavenward road and bar the way to death&rsquo;s abode.
Rejoice! Rejoice! Immanuel shall come to you, O Israel.
*****
<a href="https://www.sacredheartradio.com/local/show-notes-for-friday-12-20-2024">Full list of guests</a>

Son Rise Morning Show 2024.12.20

Gary Michuta

Courtney Brown

Fr Philip Michael Tangorra

Good morning! On today’s show, Matt Swaim and Anna Mitchell continue their discussion of the O Antiphons by looking at Jesus as the Root of Jesse. Guests include pastoral counselor Kevin Prendergast to look at how winter weather can affect moods, and Rita Heikenfeld with tips from the kitchen for Christmas. Plus news, weather, sports and more…

*****

O Radix Jesse

O come, O Branch of Jesse’s stem,
unto your own and rescue them!
From depths of hell your people save,
and give them victory o’er the grave.

Rejoice! Rejoice! Immanuel
shall come to you, O Israel.

*****

RITA HEIKENFELD’S FOOLPROOF SIRLOIN TIP ROAST

A very unusual way of roasting beef! A vintage recipe that’s very trendy. 

Roasted carrots with red onions, lemon zest and mint would be a lovely side. 

Yield: Serves 6-8

Ingredients
3 pounds sirloin tip roast, tied

Herb “crust”
1-1/2 teaspoons each: salt and freshly ground black pepper 
2 teaspoons each: dried oregano and dried basil
1 teaspoon dried rosemary, crushed 
1/4 teaspoon crushed red pepper or more to taste
3 cloves garlic, minced — a good tablespoon or more
Palmful fresh parsley, minced – optional 
Enough olive oil or softened butter to bring it all together

To pour around roast
Beef broth or red wine (a generous cup or so)

Instructions
Take the roast out of the refrigerator 1-1/2 hours before roasting, but leave it wrapped. This allows it to come to room temperature without drying out, resulting in a very juicy roast. Unwrap and pat dry. 
Mix together ingredients for herb “crust”.
Preheat oven to 250. (No, that’s not a mistake!).  
While oven is preheating, film the bottom of an oven proof, heavy pan with olive oil. Heat on medium high until the oil just starts beginning to smoke. 
Put the roast in the pan, turning to sear to a nice brown on all sides. 
Rub the roast evenly with the herb “crust”.
Put back in pan and pour broth or wine around it. 
Roast for 1 hour and 30 minutes or until it reaches 130 degrees. 
Turn off the oven and leave the roast inside and don’t open the door. 
.After 30-40 minutes, check the temperature. It should read 140-145 for medium. Remove from oven and let rest, tented, 10-15 minutes. 
Remove ties before slicing with sharp knife into thin slices. Drizzle with accumulated juices.

TIPS
Make sure you get a roast labeled “choice” which has more fat running through it for flavor and tenderness. One that’s marked “select” will be too lean for this recipe. 
Having the roast tied allows for more even roasting.

What’s the best wine for beef?
My go-to wine is Pinot Noir, lovely for drinking alongside, as well.
Any good quality burgundy works well with this recipe.

*****

Full list of guests

Good morning! On today&rsquo;s show, Matt Swaim and Anna Mitchell continue their discussion of the O Antiphons by looking at Jesus as the Root of Jesse. Guests include pastoral counselor Kevin Prendergast to look at how winter weather can affect moods, and Rita Heikenfeld with tips from the kitchen for Christmas. Plus news, weather, sports and more&hellip;
*****
O Radix Jesse
O come, O Branch of Jesse&rsquo;s stem, unto your own and rescue them! From depths of hell your people save, and give them victory o&rsquo;er the grave.
Rejoice! Rejoice! Immanuel shall come to you, O Israel.
*****
RITA HEIKENFELD&rsquo;S FOOLPROOF SIRLOIN TIP ROAST
A very unusual way of roasting beef! A vintage recipe that&rsquo;s very trendy.&nbsp;
Roasted carrots with red onions, lemon zest and mint would be a lovely side.&nbsp;
Yield: Serves 6-8
Ingredients
<ul>
<li aria-level="1">3 pounds sirloin tip roast, tied</li>
</ul>
Herb &ldquo;crust&rdquo;
<ul>
<li aria-level="1">1-1/2 teaspoons each: salt and freshly ground black pepper&nbsp;</li>
<li aria-level="1">2 teaspoons each: dried oregano and dried basil</li>
<li aria-level="1">1 teaspoon dried rosemary, crushed&nbsp;</li>
<li aria-level="1">1/4 teaspoon crushed red pepper or more to taste</li>
<li aria-level="1">3 cloves garlic, minced &mdash; a good tablespoon or more</li>
<li aria-level="1">Palmful fresh parsley, minced &ndash; optional&nbsp;</li>
<li aria-level="1">Enough olive oil or softened butter to bring it all together</li>
</ul>
To pour around roast
<ul>
<li aria-level="1">Beef broth or red wine (a generous cup or so)</li>
</ul>
Instructions
<ol>
<li aria-level="1">Take the roast out of the refrigerator 1-1/2 hours before roasting, but leave it wrapped. This allows it to come to room temperature without drying out, resulting in a very juicy roast. Unwrap and pat dry.&nbsp;</li>
<li aria-level="1">Mix together ingredients for herb &ldquo;crust&rdquo;.</li>
<li aria-level="1">Preheat oven to 250. (No, that&rsquo;s not a mistake!).&nbsp;&nbsp;</li>
<li aria-level="1">While oven is preheating, film the bottom of an oven proof, heavy pan with olive oil. Heat on medium high until the oil just starts beginning to smoke.&nbsp;</li>
<li aria-level="1">Put the roast in the pan, turning to sear to a nice brown on all sides.&nbsp;</li>
<li aria-level="1">Rub the roast evenly with the herb &ldquo;crust&rdquo;.</li>
<li aria-level="1">Put back in pan and pour broth or wine around it.&nbsp;</li>
<li aria-level="1">Roast for 1 hour and 30 minutes or until it reaches 130 degrees.&nbsp;</li>
<li aria-level="1">Turn off the oven and leave the roast inside and&nbsp;don&rsquo;t open the door.&nbsp;</li>
<li aria-level="1">.After 30-40 minutes, check the temperature. It should read 140-145 for medium. Remove from oven and let rest, tented, 10-15 minutes.&nbsp;</li>
<li aria-level="1">Remove ties before slicing with sharp knife into thin slices. Drizzle with accumulated juices.</li>
</ol>
TIPS
<ul>
<li aria-level="1">Make sure you get a roast labeled &ldquo;choice&rdquo; which has more fat running through it for flavor and tenderness. One that&rsquo;s marked &ldquo;select&rdquo; will be too lean for this recipe.&nbsp;</li>
</ul>
<ul>
<li aria-level="1">Having the roast tied allows for more even roasting.</li>
</ul>
What&rsquo;s the best wine for beef?
<ul>
<li aria-level="1">My go-to wine is Pinot Noir, lovely for drinking alongside, as well. Any good quality burgundy works well with this recipe.</li>
</ul>
*****
<a href="https://www.sacredheartradio.com/local/show-notes-for-thursday-12-18-2024">Full list of guests</a>

Son Rise Morning Show 2024.12.19

Son Rise Morning Show 12-23-24

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