The 10 Commandments
Fr. Paul D. Seil, Host Our Daily Bread
As seen on "Our Daily Bread" 08/13/2016
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Fr. Paul’s Leg of Lamb
1 butterflied boneless leg of lamb
½ cup Olive oil
¼ cup Balsamic glaze or vinegar
4 cloves of garlic, minced
½ cup white wine (optional)
3 – 4 Tbsp. Dijon mustard
Salt and pepper
Combine oil, balsamic glaze, garlic, mustard, salt, and pepper and wine in a large bowl. Mix well. Add lamb. Coat well and refrigerate at least 2 hrs. (Fr. Paul put the leg of lamb into a shallow baking dish and poured the marinade on top, then covered the baking dish with plastic wrap. You can also place the lamb and marinade into a zip lock plastic bag to marinate.)
Bring lamb to room temperature, about 1 hour, before grilling.
Remove lamb from marinade. The temperature of the grill should be at 400 degrees. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers and internal temperature of 165 degrees. This should take about 30 minutes
Transfer lamb to a cutting board and let stand, loosely covered with foil, 10 minutes. Cut across the grain into slices. Garnish with chopped mint, and a drizzle of olive oil.
Fr. Paul’s Baba Ganoush
2 medium eggplant
¼ cup Tahini Sauce
1/8 tsp. Salt
1/8 tsp. Pepper
1/8 tsp. Cumin
2 cloves garlic, peeled
Juice of ½ a lemon
1 Tbsp. Olive oil
Preheat oven to 400 degrees. With a fork, poke holes into the eggplants, and place into a baking dish. Roast in preheated oven until the eggplant is completely shrunken and soft, about 30 minutes. Remove from oven and let cool just enough to handle.
Peel and discard skin from eggplant. Put eggplant into a food processor; add tahini, garlic, lemon juice, cumin, salt and pepper. Process and remove to a plate. Drizzle olive oil over the top and garnish with parsley.
Fr. Paul’s Watermelon Feta Salad
1 Watermelon, diced
1 pkg. of small red peppers (there are about 15 in a pkg. – you can use 2 large red peppers if you cannot find the very small peppers)
1 pkg. cherry or grape tomatoes
1 ½ cups of Feta cheese
¼ red onion
½ to 1 cup of Olive oil
¼ to ½ cup white balsamic vinegar
Dice watermelon and set aside in a bowl. Blister tomatoes on a hot skillet over medium/high heat and then set aside to cool. Char the peppers in a hot skillet and then set aside to cool. Dice red onion and side aside. Dice mint and set aside.
In a food processor combine 3 Tbsp. olive oil, and 3 Tbsp. white balsamic vinegar along with 10 sprigs of mint, then process. Then add the feta cheese and about ¼ cup more of oil and about 1 Tbsp. more of vinegar. Process, but do not blend too much – it should be chunky.
In a large bowl, mix everything together. Garnish with mint and onions. Chill.
Fr. Paul’s Pandoro Cake with whipped cream and berries
1 Tbsp. per slice of cake of Grand Marnier
Heavy Cream, whipped into Cream for a garish
Cut cake according to the instructions on the package. Drizzle cake with Grand Marnier. Add berries. Top with whipped cream and mint.
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