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SIUSLAW NEWS ❚ WEDNESDAY, FEBRUARY 24, 2016
Pairing food with beer
For many amateur cooks, the joy of cooking lies in trying new things. But
trying new things need not be limited to ingredients or exotic dishes. Sometimes
unique food and beverage pairings can be just as eye-opening as the cuisine
itself.
While wine is ot en associated with food, beer also can be enjoyed with
many a meal, including certain foods that few would think to enjoy with
a cold beer. h e pairing of beer with food is a big part of writer and author
John Holl’s book, “h e American Crat Beer Cookbook” (Storey), which shares
recipes from brewpub chefs across the country. h ose who want to pair beer
with the following recipe for “Sage Veal Medallions” can consider
the Willimantic Brewing Company’s Willimantic Flowers Infusion,
which includes many botanical notes perfect for bringing out the
l avors of the dish. Willimantic Brewing Company is housed inside a
decommissioned post offi ce in Willimantic, Connecticut.
3. Return the skillet to the heat, add the lemon juice, and cook, stirring up
the browned bits in the pan. Add the butter and stir into the lemon juice; allow
the butter to melt and thicken slightly. Add the pine nuts, the tablespoon of
sliced sage, the garlic, and salt and pepper to taste.
4. Meanwhile, bring a large pot of salted water to a boil. Cook the fettucine
to desired doneness according to the package instructions. Drain the pasta, and
then spin the fettucine into the sauce with tongs.
5. Transfer the pasta to a large round plate and top with the veal medallions.
Garnish with the whole sage leaves and chives and serve immediately.
SAGE VEAL MEDALLIONS
Makes 6 servings
3 tablespoons all-purpose l our
Salt and freshly ground black pepper
21⁄2 pounds veal medallions, pounded thin
3 tablespoons extra-virgin olive oil
1⁄2 cup fresh lemon juice
4 tablespoons unsalted butter
1⁄2 cup pine nuts, toasted
6 whole sage leaves plus 1 tablespoon thinly sliced
fresh sage leaves
3 garlic cloves, minced
11⁄2 pounds dried spinach fettucine
12 fresh chives, thinly sliced
1. Combine the l our with salt and pepper to taste in a medium
bowl. Dredge the veal in the seasoned l our, shaking of any excess,
and set aside.
2. Warm the olive oil in a large skillet. Add the veal and pan-sear
for 11⁄2 minutes; l ip and cook for 1 minute longer. Transfer the veal
to a plate to rest.
Meet
KATIE BURCH
COME TRY OUR NEW LOCAL HUCKLEBERRY VODKA MARTINI
BARTENDER
for
New menu item: Island Marinated Flank Steak
served with Yukon mashers and sautéed veggie medley
Chocolate Fondue added to our dessert menu
Friday and Saturday nights only.
Surfside Restaurant
at Drift wood Shores
Served with strawberries, banana slices and cheesecake squares
Open for Lunch & Dinner Tues- Saturday 11:30-8:30
Reservations Suggested.
165 M APLE S T . • 541-997-9811•
WWW . MAPLESTREETGRILLE . COM
Mo’s
Mo’s
®
Hi, Welcome Restaurant
to
~ FEATURED LOW-CARB SELECTIONS ~
SALMON
B-L-T
SALMON: Grilled, Poached,
or Blackened
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
for only $10.95
SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
Q
Q
Q
All of and
the above
are served with
for dessert...
Green
Beans or Mixed
and a FOR
Shrimp
Dinner
Salad
M ARIONBERRY
OR Steamed
PEACH Veggies
COBBLER
ONLY
$4.25
ALA MODE FOR $1.00 MORE
NEW ITEMS
Every Month Mo's has brought in special "Motivation for Kids"
BBQ PORK RIBS: Baby Back Pork Ribs
tables which raise money for local charities that are devoted to
helping the wellbeing James
of local Gang
children.
This month
BBQ
Sauce
C.R.O.W. is the local charity being honored.
with the
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Q
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
Great Food &
Craft Brews
Wednesday dinner special:
10 oz. Prime Rib and Salad,
with your choice of Pasta or
Potatoes!
Happy Hour
Q
Q
Q
Monday-Friday 3:00pm to 5:00pm
Enjoy discount food and drink specials at the bar!
Where good friends &
great food come together!
1285 Bay Street
in Old Town Florence
(541) 902-8338
Q
What’s your favorite music to mix by:
A: “Worth It” by Fit h Harmony
What would you want your last drink to
be:
A: Straw-Colada
What is your favorite ingredient to mix
with:
A: St. German, which is an elderfl ower
liquor
When you are spending time at home, do
you drink by yourself? Or do you go out:
A: I always have a partner in crime to
drink with
Beer or Liquor:
A: Beer
Light or Dark Beer:
A: Pale Ale – Manny’s
What’s the craziest thing you’ve ever
drank:
A: Sorry folks, I’m pretty picky when it
comes to trying new things
Advice to an aspiring Bartender :
A: Fake it till you make it.
2 for $16.00
Breakfast and Lunch Menus
Monday-Friday
N eed we say more?
Surfside Restaurant
Call 541-997-8263
Hours: 7 a.m. -8 p.m. : Sunday-Thursday
7 a.m. – 9 p.m. : Friday and Saturday
88416 1 st Ave. Florence
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