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The Popes

The Popes with Fr. Paul D. Seil and Fr. Adolph K
As seen on "Our Daily Bread" 04/12/2014
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730


Fr. Paul’s Monkfish
1 monkfish
1 Tbsp. light olive oil
1 tsp. Salt
1 tsp. pepper
1 onion, sliced
2 carrots, sliced
2 stalks celery - sliced
2 red peppers - sliced in half
½ a lemon
1 Tbsp. tomato paste
1 tsp. anchovy paste
1 tsp. mashed garlic
4 Tbsp. broth - White wine/ chicken/ low salt broth (Fr. Paul used ginger Thai broth)

Preheat the oven to 350°. In a sauce pot over medium heat add the olive oil. Season the fish with salt and pepper and add to the pan. Cook for 6 minutes. Remove the fish; add onions, carrots and celery. Cook them till they caramelise. Add the red peppers. Squeeze in the juice of half a lemon. Add tomato paste, anchovy paste and mashed garlic. Stir well and allow to cook 8 min. Place the fish back into the pan and pour the broth. Allow the broth to simmer for 3-5 minutes until it starts to bubble and thicken up. When done, place the pan in the oven for 20 minutes.

Fr. Adolph’s Hunter Stew
1 small cabbage - shredded
1 pound of sauerkraut
2 strips of bacon
1 onion - chopped
2 pieces of pork - diced
1 link sausage - sliced
1 tsp. salt
1 tsp. pepper
2-3 fresh mushrooms, sliced
3 Tbsp. tomato paste
½ cup stock
4 oz. red wine

Boil cabbage for 20 minutes. Add the sausage and cook for 20 min.

In a sauce pan fry the bacon for 3-5 minutes till it turns crispy. Season it with salt and pepper. Add the pork into the pot. When the meat has caramelised, add the sauerkraut and cook it for 5 minutes. Add the mushrooms and onion into the pot before cooking it for another 5 minutes.

Then add the stock. Combine the cooked cabbage and sausage with the stock and stir them. Finally, add tomato paste and red wine into the mixture and stir once more. Let it simmer for 8-10 minutes.

Fr. Paul’s Fresh Fruit Dessert
2 oranges, peeled and sliced
5 strawberries
1 cup blackberries
1 Lady Finger Cookie or Almond Toast Cookie or Biscotti
½ Tbsp. Frangelico (hazelnut flavored liquor)

Arrange the fruits onto a plate. Crush the almond cookie and sprinkling over the fruits. Finish the dessert with a splash of Frangelico over the top.