"Our Daily Bread" Fr. Paul Seil
As seen on AM Buffalo, Friday February
13, 2006
"Our Daily Bread" airs every second Saturday at 6 a.m.
& noon on WKBW Ch. 7
Chocolate Shrimp Appetizer
Take about a pound of fresh scrimp and sprinkle with coco powder and garlic power. In a skillet melt 1 Tbsp. butter and 3 Tbsp. olive oil. Fry up shrimp. Boil water for fettuccini noodles. Cook and drain pasta. Toss with shrimp. Add 1 more Tbsp. butter and 3 more Tbsp. oil to pasta and shrimp. Toss well and serve immediately.
Pork Tenderloin
Coat tenderloin with 2 Tbsp. Dijon Mustard and sprinkle cracked mustard on top. Grill on stove top about 5 minutes on each side and then finish off I (in an oven safe pan) in at 350* oven for 15 – 20 minutes. Remove from pan and let meat rest about 5 minutes and then cut into medallions. Serve with Maple Pecan sauce.
Maple Pecan Sauce
Place half cup or so of maple syrup and ½ cup chopped pecans in a microwave
safe bowl and heat about 1 minute. Pour over pork
Pound Cake Dessert
Slice a Sara Lee pound cake and toast pieces in a toaster. Place in serving bowl. To that add about one ounce of Lemonchello or any light fruit liquor. Top with vanilla ice cream and blueberries and more liquor. Add a few white chocolate truffles.
e-mail: daybreak@buffalodiocese.org