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Our Daily Bread Recipes


As seen on "Our Daily Bread" 05/08/2010
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Guests: Fr. Walter Szczesny – Diocesan Vocation Director
Sean Fleming - Seminarian

Fr. Paul’s Lamb Kabob Salad
1 Lamb round steak, fat trimmed and cubed
Set of skewers
1 head of Belgian endive, cut off hard end and then quarter
1 large handful of arugula, rinsed and spun dry
1 Tbsp. butter
2 Tbsp. White Balsamic vinegar
2 Tbsp. red onion, chopped
¼ cup feta cheese
¼ cup Mediterranean olives
5 – 6 baby Roma tomatoes
Marinade for Lamb
1 tsp. garlic, chopped
1 tsp. Dijon mustard
3 Tbsp. White Balsamic vinegar
Juice of ¼ of lemon
A pinch each of salt, pepper and oregano
Mix marinade in a medium bowl. Add cubed lamb. Mix to coat lamb. Place meat on a skewer. Place in a hot grill pan, grilling each side 3 – 4 minutes. To a hot frying pan add butter and quarter endive. Watch carefully. After about 2 – 3 minutes or when endive has browned on one side, turn to brown the other side. Then add 2 Tbsp. White Balsamic vinegar and allow cooking about 1 minute longer. Remove to a plate. Top with dried arugula. Add the skewers of lamb on top of the arugula. Then top with onions, olives, cheese and tomatoes. Pour dressing over top and serve immediately.
Fr. Paul’s Lamb Kabob Salad Dressing
1 tsp. garlic, chopped
1 tsp. Dijon mustard
A pinch each of Oregano, salt and pepper
3 Tbsp. White Balsamic vinegar
3 Tbsp. Olive oil
Mix everything in a small bowl and then drizzle over the salad.
Sean’s Onion Cup Appetizers
1 pkg. prepared Philo tart cups
1 cup goat cheese
1 large onion, diced
¼ cup brown sugar
2 Tbsp. butter
2 Tbsp. olive oil
To a frying pan add the butter and olive oil. When hot add chopped onions. Cook slowly, stirring frequently. Let the onions caramelize. This should take 5 – 6 minutes. Once the onions are brown, add the sugar. Stir until the sugar melts and is distributed throughout the onions. Remove from heat.
Place the Philo cups onto a cookie sheet. Add about 1 tsp. of goat cheese to each cup and then top with the sweet onions. Place in a 350* oven for 10 – 12 minutes or until the cheese is hot.