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Blessing with Fr. Paul

Blessings with Fr. Paul D. Seil, Host Our Daily Bread
As seen on "Our Daily Bread" 12/10/2016
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7

www.odbtv.org 716.847.8730

 

Fr. Paul’s Chicken Pot Pie
2 cups of Homemade Chicken Stock - Recipe below
The meat from a whole chicken (which was cooked in the stock) shredded or diced
3 carrots, peeled and sliced
3 stalks of celery, sliced
½ onion, rough chopped
1 cup frozen peas
3 Tbsp. butter
3 Tbsp. Olive oil
½ tsp. salt
½ tsp. pepper
1 tsp. dried thyme
½ tsp. curry powder
2 Tbsp. fresh parsley, chopped
2 cups milk
Puff pastry
1/3 cup flour

½ cup dry white wine

Chop onion, carrots and celery and place into the flour to coat the vegetables, set aside. In a heavy bottomed pot, add butter and oil. When the butter is melted, add the vegetables and stir. You may need to add a bit more oil so the vegetables to not stick to the pot and burn. Cook about 2 minutes. Add chicken stock and stir well. Cook about 3 more minutes before adding the spices. Add salt, pepper, curry, thyme. The mixture should be getting thick. Add the milk slowly and stir. Cook about 5 – 6 minutes before adding the chicken to the pot. Stir well. Add the peas and wine. Stir well, cook until the carrots and celery are just tender.

Butter an oven safe dish and add the chicken mixture to the dish. Add some fresh parsley on the top and then cover the mixture with a square of the puff pastry. The Puff pastry should slightly hang off the top edges of the oven safe dish. Brush the pastry with melted butter and cut slits in the top of the pastry so steam can escape. Bake at 325 degrees until puff pastry is golden brown. (15 – 20 minutes). Serve immediately.

Fr. Paul’s Chicken Stock
2 Tbsp. olive oil
2 tsp. garlic, crushed
1 large onion, rough chop
4 carrots, rough chop
4 celery stalks, rough chop
Skins off the soaked beans
½ lemon rind and juice
Dried herbs – any type
1 gallon of water

2 chicken thighs

To a hot stock pot add oil and garlic. Cook about 1 minute stirring continuously so garlic does not burn. Add chicken thighs skin side down and brown both sides. Add onions, carrots and celery (you can roast them in the oven first if you’d like). Then add lemon, beans skins, herbs. Cook about 3 minutes to brown everything in the pot. Add water and simmer. Add more water as you see it evaporating. After about 2 – 2 ½ hours cool. When cool, skim any fat off the top. Now you are ready to use the stock.

Fr. Paul’s Patty Melt
½ stick butter, melted
½ onion, sliced thin
½ lb. ground chuck
½ lb. ground Hamburg (20% fat 80% lean)
2 Tbsp. Dijon mustard
¼ tsp. salt
¼ tsp. pepper
2 Tbsp. Worcestershire Sauce
¼ cup mayonnaise
Rye bread

Swiss cheese

Melt 2 – 3 Tbsp. of butter in a frying pan over medium heat. Add the onions and cook, until deep golden brown and caramelized, add salt and pepper to taste. Transfer the caramelized onions to a medium bowl and set aside.

While the onions are cooking, place the meat in a large bowl and add mustard, Worcestershire sauce, salt and pepper. Mix well. Divide into 4 equal portions. Shape meat into a rectangle that is slightly wider than the slices of bread.

Heat the frying pan over medium-high heat until a drop of water sizzles and immediately disappears on the surface. Place 2 of the patties in the pan and cook undisturbed until browned on the bottom, about 2 to 3 minutes. Flip and cook until the patties are just slightly pink in the center for medium, about 2 to 3 minutes more. Transfer the patties to a large plate and tent loosely with aluminum foil. Repeat with the remaining 2 patties; set aside.

To the frying pan, add a bit more melted butter. Place rye bread in the pan to toast on one side. Once toasted, remove from pan onto work area. The toasted side of the bread is the inside of the sandwich.

Spread mayonnaise onto the toasted sides of the bread. Add the Swiss cheese to both sides of the bread. Then top with caramelized onions. Lastly, add a patty and close up the sandwich. Repeat for other sandwiches.

Spread melted butter over the top and bottom of the sandwich and place in the frying pan. You many need to add a bit of melted butter to the pan. Place 2 of the sandwiches in the pan and cover with a lid. Cook until the bottom slices of cheese start to melt and the bread is golden brown, about 3 to 4 minutes. Flip and cook until the other side is golden brown and all of the cheese has melted, about 3 to 4 minutes more. Remove to a serving plate and repeat with the remaining 2 patty melts. Serve immediately.

Fr. Paul’s Rice Pudding
1 cup white rice, uncooked
1 quart whole milk
7 Tbsp. white sugar
1/8 tsp. salt
1 egg yolk, beaten
½ tsp. ground nutmeg
1 tsp. cinnamon
1 tsp. vanilla extract
1 cup golden raisins

Cool Whip

Add rice, milk and sugar into a heavy bottomed pan, stir well. Temper the beaten egg yolk with the hot milk. Then pour the egg yolk into the rice mixture and stir well. Add nutmeg, cinnamon, vanilla and raisins. Cook over medium heat until rice is cooked, about 20 – 30 minutes, stirring constantly. Let cool and serve with Cool Whip on top.


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