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Our Daily Bread Recipes


"Our Daily Bread" airs every second Saturday at 5:30 a.m.
& Noon on WKBW- TV Ch. 7

Recipes from Fr. Paul's AM Buffalo appearance July 2, 2010

Fr. Paul’s Mussels with Chorizo
  1. 1 cup white wine
  2. 2 pounds fresh mussels/clams/etc, scrubbed  
  3. 1 stick of butter
  4. 1/2 cup chopped green onions, white part only
  5. 1/2 cup finely chopped green bell pepper
  6. 1/2 cup finely chopped celery
  7. 2 teaspoons minced garlic
  8. Fresh Tarragon
  9. 2 tablespoons Dijon Mustard
  10. 1/2 lb. cooked crumbled Chorizo sausage
1     Heat wine in a pot large enough to hold your mussels/clams, over high heat. Add the mussels, cover, shake pot over heat occasionally for about 2-3 minutes until mussels/clams open. Discard any that do not open. Reserve mussels in warm oven and work quickly.
2     Drain liquid and reserve (except for the sandy liquid in the bottom of the pot which may be discarded.)
3     Melt butter over medium heat. Add ingredients #3 thru #7. Stir until ingredients reach required doneness. (I like them a little crunchy.)
4     Mix in ingredients #8 thru #10 and reserved broth
5    Throw mussels back in to pot. Stir together until warmed. Serve in a large communal bowl with crusty French bread on the side.
Fr. Paul’s Spicy Lime Grilled Shrimp or Chicken

Salt, Pepper, Cayenne Pepper to taste
1 lime, juiced
3 tablespoon vegetable oil
1 pound peeled and deveined medium shrimp (30-40 per pound) or use chicken cut up
1     Mix together seasonings, lime juice, and vegetable oil in a resalable plastic bag or container. Add the shrimp/chicken, coat well. Marinate in the refrigerator for 1-2 hours.
2     Preheat an outdoor grill to medium heat. Remove the shrimp/chicken from the marinade. Discard the remaining marinade. Put on skewers.
3     Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Chicken about 4 minutes per side.
Honey Lime Glaze
Juice of 2 limes
2 Tbsp. honey
1/8 tsp. garlic powder
Mix all ingredients into a small bowl. Use this glaze to baste the shrimp or chicken.