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Blue and Black Steak

Celebrating Father’s Day 2008
Cooking with Kevin Keenan and Jim Rykowski
As seen on "Our Daily Bread" 06/14/2008
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7


Fr. Paul’s Father’s Day Black and Blue Steak

Dry Rub
In a small bowl add equal parts of pure cane sugar and salt
1 tsp. oregano
1 tsp. pepper

Rub on a 2 – 3 lb. sirloin or family steak. Cover and refrigerate overnight.
Cook steak in a cast-iron skillet on the stove or on a grill – 2 minutes per side.
After you sear the steak on both sides (for 2 minutes) turn the steak and sear (2 minutes per side) against the griddle marks. (This will give you a nice pattern on the steak)
Then transfer the steak to a 350* oven until the internal temperature is 130*
Slice thinly and pour Steak Glaze on top.

Steak Glaze
In a small bowl mix: 2 – 3 Tbsp. fresh rosemary, chopped thinly
2 – 3 Tbsp. olive oil
2 – 3 Tbsp. white balsamic vinegar (or the juice of a fresh lemon)
1 clove, thinly chopped garlic

Mix well and pour over steak.


Kevin Keenan – Director of Communications for the Catholic Diocese of Buffalo prepares: Giada De Laurentis’ Prosciutto-wrapped Scallops

¼ cup chopped sun-dried tomatoes
2 Tbsp. chopped fresh basil leaves
2 Tbsp. chopped pitted black olives
¼ cup olive oil
12 medium scallops
¼ tsp salt
¼ tsp. pepper
12 slices prosciutto
2 cups Arugula
1 ½ Tbsp. balsamic vinegar

Preheat oven to 350*

In a food processor, add tomatoes, basil, olives and olive oil and process until finely chopped. Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mix. Wrap each scallop in 1 slice of prosciutto. Place scallops in a buttered baking dish, seam side down. Bake until scallop is cooked, about 15 minutes.

In a medium bowl, toss arugula with the balsamic vinegar. Season with salt and pepper. Place on serving platter. Top with scallops and serve immediately.


Grilling Pork Tenderloin by Jim Rykowski

Recipe from

Place a 1 – 2 lb. pork tenderloin on a hot grill for about 15 minutes. Baste often with Peach BBQ Glaze. Slice into medallions and serve.

Peach BBQ Glaze

In a pot add 1 Tbsp. olive oil and:
½ cup diced onions
1 Tbsp. minced garlic
1 Tbsp. fresh minced ginger
1.4 tsp. red pepper flakes
1 ½ cups peach juice or nectar

Stir in and simmer:
1 cup fresh sliced peaches
½ cup peach preserves
¼ cup ketchup
2 Tbsp. apple cider vinegar
1 Tbsp. honey
2 tsp. fresh limejuice
1 cinnamon stick

Simmer about 10 minutes or so until the sauce is reduced to a BBQ sauce consistency.
Set aside about ½ cup to use for basting the meat. Use the rest as a side to the meat or simply pour over the tope of the pork. (This BBQ Sauce stores for up to 1 week in the refrigerator.)