Our Daily Bread Christmas 2016
Fr. Paul D. Seil and Chef Fernando Desa, GOYA Chef
As seen on "Our Daily Bread" 12/18/2016
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Chef Fernando Desa’s Quinoa Salad (from GOYA.com)
1 packet GOYA® Cubitos REduced Sodium Chicken Bouillon
1 cup GOYA® Quinoa, rinsed and drained
¼ cup GOYA® Lemon Juice
¼ cup GOYA® Extra Virgin Olive Oil
½ cup finely sliced scallions
1 large tomato, seeded and finely chopped (about ½ cup)
1 tbsp. GOYA® Sazonador Total
2 GOYA® Green Pickled Jalapeño Peppers seeded and finely chopped (about 1 tbsp.)
1 tbsp. finely chopped fresh cilantro
1. In medium saucepan over medium-high heat, bring 4 cups water and chicken bouillon to boil. Add quinoa. Simmer, stirring occasionally, until tender, about 10 minutes; strain and cool completely.
2. In medium bowl, mix together cooled quinoa, lemon juice, olive oil, scallions, tomatoes, Sazonador Total, jalapeños and cilantro until combined.
Chef Fernando Desa’s Shrimp Ceviche (from GOYA.com)
¼ cup GOYA® Naranja Agria (Bitter Orange Marinade)
¼ cup GOYA® Tomato Sauce
¼ cup Lemon juice
¼ cup ketchup
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
½ lbs. large shrimp, peeled and deveined and cooked
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
1. In a medium bowl, combine bitter orange, tomato sauce, ¼ cup lemon juice, ketchup, mustard, Worcestershire and Adobo. Add cooked shrimp to mixture and stir well. Set aside.
Chef Fernando Desa’s Crema
1 cup sour cream
2 Tbsp. GOYA® Chipotle Peppers in Adobo Sauce
½ packet GOYA® Sazon with Annatto
1. In a small bowl combine all ingredients and set aside.
Place about a half a cup of the Quinoa Salad onto a plate. Top with the Shrimp Ceviche and them drizzle the Crema over the top. Enjoy!
For more GOYA recipes check out www.GOYA.com
Fr. Paul’s Potato Cake
1 cooked potato, riced or mashed
1 cup butter
2 cups brown sugar, packed
2 ½ cups of flour
3 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground cloves
½ tsp. ground ginger
1 cup milk
1 cup pecans, chopped
½ cup Thompsons Seedless raisins
Candied Lemon Rind
1 cup cold water
1/4 cup white sugar
Peel the rind off the lemons being careful not to include the white pith.
Place the lemon peels in a small saucepan with 1 cup water with 1 cup sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer for 10 minutes. Let lemon peels cool in the simple syrup, then remove and slice into thin strips.
Directions for cake
Preheat oven to 350 degrees. To a mixing bowl cream together butter and brown sugar until light and fluffly. Add eggs one at a time, beating well after adding each one. Add the riced or mashed potato and mix well.
To a large bowl add flour, baking powder, spices and whisk gently just to combine. Then add to thr creamed mixture alternately with milk, beginning and ending with the flour. Stir in pecans and raisins and candied lemon rind. Divide batter into two 9inch cake pans, that have been buttered and floured, so the cake will not sick and come out of the pan cleanly.
Bake at 350 degrees for 45 – 60 minutes. Cool in pans 20 minutes, remove cakes and cool completely before service.
This cake can be dusted with powdered sugar or it can be filled with jelly or jam and frosted.