Farm Fresh Produce with Fr. Paul D. Seil, Host Our Daily Bread
As seen on "Our Daily Bread" 09/12/2015
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Fr. Paul’s Grilled Kabobs
Yellow Squash, cut in 1 inch rounds
Zucchini, cut in 1 inch rounds
Green Peppers, cut in chunks
Italian sausage, cut in 2 inch chunks
Chicken Sausage, cut in 2 inch chunks
Chicken breast, boneless, skinless, cut in chunks
Juice of 1 lime
Salt and Pepper to taste
2 Tbsp. Cilantro
2 tsp. Sriracha
¼ cup white wine vinegar
1 tsp. Smoked Paprika
Soak wooden squires in water at least a half hour before cooking. Place all veggies on skewers. Keeping all like veggies on separate skewers. Place all sausage on skewers. Place chicken chunks on skewers. Heat grill. Cook meat until no longer pink. Cook veggies until soft. Remove from skewers when cooked. Serve family style off a big platter.
Grilled Corn on the Cob
12 ears of Corn
Peel away the husks – leave only the last few tender green husks and silks on the cob. Soak in water about an hour. Place on a hot grill and grill about 45 minutes to an hour until corn kernels are tender. Remove from heat and serve with Compound Butter.
1 stick unsalted butter
Pinch of salt
Juice of ½ a lime
½ tsp. Siraricha
2 Tbsp. Cilantro, chopped
Soften the butter and add all ingredients to the butter and mix back into a ball and place in the refrigerator. Serve with hot corn.
Fresh Bean Salad
¾ lb. beans, snip off on side of bean
Roasted red peppers, sliced thinly
White wine vinegar (optional)
Blanch beans. Cool on a decorative plate. Top with peppers. Sprinkle with salt. Drizzle with olive oil. Serve.
6 apricots, sliced down the middle and twist to remove pit place the two halves into a baking dish
2 tsp. Cinnamon
1 tsp. Nutmeg
Juice of 1 lemon
¼ cup red wine
Vanilla ice cream
Place all ingredients into a baking dish, cover and let soak 1 hour. Remove from the marinade and place flesh side down on a hot grill. Cover and grill 2 – 3minutes. Remove from grill to cool. Set aside. Add ½ tsp. honey to the bottom of a small dish. Top honey with a scoop of vanilla ice cream. Top ice cream with a few grilled apricots. Drizzle apricots with Balsamic Vinegar. Serve immediately.
Cherries in Frangelico
Wash and pit cherries. Soak in ½ cup Frangelico Liqueur for about 1 – 2 hours. Add ½ tsp. honey to the bottom of a small dish. Top honey with a scoop of vanilla ice cream. Top ice cream with a few grilled apricots. Drizzle apricots with Balsamic Vinegar. Serve immediately.
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