"Our Daily Bread" Fr. Paul Seil
As seen on AM Buffalo, Monday June 6,
2005
"Our Daily Bread" airs every second Saturday at 6 a.m.
& noon on WKBW Ch. 7
Salade Nicoise
½ lb. French green beans, trimmed
1 lb. small new potatoes or red potatoes
6 cups green leaf lettuce, washed, dried and torn into large pieces
1 pint of ripe cherry/grape tomatoes
3 hard boiled eggs, peeled and quartered
1 jar tune
Anchovies, to taste
Nicoise olives
Classic Vinaigrette or Father Paul’s Creamy French Dressing
Freshly ground black pepper
Lightly steam green beans, and then plunge into ice water to cool. Drain and set aside. Cook potatoes jut until tender, run under cold water to cool. Drain, slice and set aside. On a large platter, place lettuce in center then compose salad by arranging green beans, tomatoes, potatoes, egg, anchovies and olives in an eye-pleasing way. Place tuna in center, drizzle with creamy French. Season with black pepper.
Father Paul’s Creamy French dressing
¾ cup Mayo
¼ cup WHITE Balsamic Vinegar
2 Tbsp. honey
1 Tbsp. dry tarragon
1 Tbsp. Dijon mustard
A little anchovy paste (optional)
Whisk together vigorously until smooth. Drizzle over salad immediately before serving.
Uncle Lou Berty Steak Dogs
Marinade:
Oil & Vinegar (2 parts vinegar to 1 part oil) enough to cover your steak
Garlic powder to taste
Salt & Pepper to taste
1 egg
Mix well.
You can use a cheaper cut of steak, like a boneless family steak, you do not
need to use a high-end cut of meat for these steak dogs. Tenderize the meat with a fork and cut into
1-inch wide strips. Place in a large
platter or a plastic bag and pour marinade on top. Let stand overnight. Cook
steak strips to desired doneness. Prepare a pan or bowl of melted butter and
garlic, when the strips of steaks come off the grill, dip them into the butter
and place in a hot dog roll. ENJOY
e-mail: daybreak@buffalodiocese.org