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A Tour of Buffalo

A Tour of Buffalo with Fr. Paul D. Seil, Host Our Daily Bread
As seen on "Our Daily Bread" 07/11/2015
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
www.odbtv.org 716.847.8730


Fr. Paul’s Grilled Ham and Cheese Burrito
Plain Tortilla
1 green pepper cut into strips
Small can black beans
eggs
Ham
Provolone cheese, shredded
Sriracha hot sauce
Vegetable Oil

Place a skillet over a charcoal grill. Once the skillet is hot add a tablespoon of oil. Fry the green pepper until blistered and wilted. Place single pieces of ham on the skillet to fry. One the peppers and ham have some color, remove from the skillet and set aside.

Now to the skillet place a tortilla with about 2 tablespoons of cheese spread out on it. Once the cheese has melted a bit, remove from grill and start building the burrito.

Over the melted cheese place the ham and peppers. Add about a tablespoon of black beans right out of the can. Add sriracha hot sauce over the top.

Now on the skillet add a teaspoon of vegetable oil and crack and egg to fry. Once the egg is cooked to the preferred doneness, place it on top of the burrito. Fold and enjoy. When the yolk of the egg breaks it will become a sauce for the burrito.

Fr. Paul’s Grilled Polish-style Burrito
Plain Tortilla
Smoked Polish sausage
Can of Sauerkraut, drained and washed well
Mushrooms, sliced
Onions, sliced

Place a skillet over a charcoal grill. Once the skillet is hot add a tablespoon of oil. Fry the onions and mushrooms until soft and wilted. Remove and set aside. Add the Sausage directly to the grill grates and cook until heated through and the casing is crisp. Remove and set aside.

Place a tortilla on a plate and start building the burrito. Dice the grilled sausage and add about ½ a link’s worth of sausage to the middle of the tortilla. Next place about 2 tsp. of sauerkraut on top of the sausage and then add some grilled onions and peppers. Fold and enjoy.


Fr. Paul’s Grilled Romaine and Shrimp Salad with Lemon Caesar Dressing
2 heads of Romaine lettuce, left whole, washed and dried.
1 lb. shrimp, washed and deveined, remove tails
¼ to ½ cup White balsamic vinegar or white wine vinegar
1 clove Garlic, minced
Salt and Pepper
Olive oil

Once the shrimp are clean, place in a bowl and add vinegar, garlic, salt and pepper to taste. Marinate about 15 minutes. Then place on a hot oiled skillet over a charcoal fire. Cook until shrimp are pink and cooked through.

Slice a head of Romaine Lettuce in halves or quarters down the center, depending on size and personal preference. Trim and wash sections, but keep the lettuce connected at the bottom.
Wash well since sand and dirt may be hiding in the leaves. Gently pat the leaves dry.

Brush with a little olive oil and sprinkle with salt and pepper. Grill over a high heat. Turn over and let cook to desired doneness. Garnish with the Lemon Dressing and serve immediately.

Lemon Caesar Dressing
Lemon Zest from 1 lemon
Juice from one lemon
1 T anchovy paste
2 oz. White Wine Vinegar
2 cloves minced garlic
1 oz. Worcestershire Sauce
A few grinds of Salt
A few grinds of Pepper
1 T Dijon Mustard
2 oz. Sour Cream
6 oz. Olive Oil

Place all ingredients into a Mason jar and shake, or whisk all ingredients in bowl except for the Olive Oil. Drizzle in Olive Oil while whisking fearlessly. When all the ingredients are married, chill in the fridge. Serve over grilled romaine lettuce and cooked shrimp.

Fr. Paul’s Flavored Water
½ cup fresh blueberries
½ cup fresh raspberries
3 – 4 sprigs of spearmint or mint
1 large bottle sparking water
2 oranges, juiced
Ice
2 8 oz. Mason jars or tall glasses

To each Mason jar add the juice of one orange (or about ½ cup store bought OJ), about ¼ cup each of blueberries and raspberries and the mint leave off 1 sprig of spearmint or mint. Muddle the fruit and leaves together. Fill the jars with ice and then with sparking water. Enjoy.


Fr. Jud’s Mother’s Fruit Salad
1 cantaloupe
1 small seedless watermelon
1 honeydew
1 pkg. strawberries
1 pkg. blueberries
1 pkg. blackberries
1 pkg. raspberries

Clean the seeds from the cantaloupe and honeydew. For melons use a melon baller - the pieces are more uniform. A small ice cream scoop will work as well. Place all fruit into a decorative bowl. Wash all berries. Slice strawberries in bite size piece. Add the smaller berries to the bowl. Mix well. Chill.


Fr. Paul’s Whipped Cream to Top Fruit Salad
1 large Mason jar, for mixing
1 tsp. Almond extract
1 tsp. sugar, white or raw
½ cup half and half
2 heaping tsp. sour cream
*Note - If you use Heavy Cream you will not have to use the sour cream. We used the sour cream to thicken up the half and half*

Place all ingredients into the Mason jar and shake vigorously about 4 – 6 minutes until the cream thickens. *Remember – If you use half and half, no matter how long you shake the cream will not thicken* But it tastes delicious. Serve over fresh fruit salad.


 

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