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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Aug. 10, 2016)
4 B SIUSLAW NEWS ❚ WEDNESDAY, AUGUST 10, 2016 A tasty take on chicken Chicken is a versatile food that can be served in various ways. Many cultures have their own unique takes on chicken, and each of those takes gives poultry a distinct l avor. Foodies who want a northwestern United States take on poultry can try the following recipe for “Chicken Breasts with Roasted Red Peppers, Hedgehog Mushrooms and Trul ed Cheese” courtesy of Jill Lightner’s “Edible Seattle: h e Cookbook” (Sterling Epicure). Chicken Breasts with Roasted Red Peppers, Hedgehog Mushrooms and Trul ed Cheese Serves 4 For the roasted red peppers: 2 red bell peppers 2 cloves garlic 2 tablespoons extra-virgin olive oil Freshly ground black pepper For the stuf ed chicken breasts: 4 boneless, skinless chicken breasts 3⁄4 stick (6 tablespoons) unsalted butter 1⁄4 pound hedgehog mushrooms 3 to 4 ounces trul ed cow’s milk cheese Salt Freshly ground black pepper 3⁄4 cup all-purpose l our 2 tablespoons olive oil Premium Burgers grilled to mouthwatering perfection! Choose from our chef’s most popular burger combinations. Open Daily for Lunch menu offered from 11-5pm Happy Hour menu daily from 5-6pm Beer, Wine, Cocktails Daily Happy Hour 3-6pm The Grill & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Where good friends & great food come together! 1. Move the top oven rack so it’s about 5 inches from the broiler element. Preheat the broiler and line a baking sheet with aluminum foil. Place the whole peppers on the sheet and broil, turning them every few minutes, until their skins are entirely charred. Transfer to a bowl large enough to hold them, and cover the bowl with the foil. Allow the peppers to rest for 20 minutes. 2. Uncover the bowl and use a paring knife to remove the skins, stems and seeds, while capturing the juice and l esh in the bowl. Cut or tear the peppers into 1-inch-wide strips. Using www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. Local, fresh and savory dining with a view. Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved Hi, Welcome Restaurant to Mo’s ® ~ FEATURED LOW-CARB SELECTIONS ~ SHRIMP MEDLEY (shrimp skewers, shrimp salad and shrimp cocktail) SALMON: Grilled, Poached, or Blackened Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Great Food Happy Hour • Monday-Friday 3:00pm to 5:00pm Enjoy discount food and drink specials at the bar! 1285 Bay Street in Old Town Florence • (541) 902-8338 CHICKEN BREAST: Boneless, Skinless Breast of Chicken the l at side of a large knife, crush the garlic cloves and remove the skins. Add the garlic, olive oil and salt and pepper to taste and allow the roasted peppers to marinate at room temperature for 2 hours, stirring occasionally. 3. Preheat the oven to 350 F. If the chicken breasts are large, insert a knife with a 1-inch blade into the center from the end of the breast, creating a pocket. Be careful not to pierce the outside. If the breasts are small, butterl y them out l at, cover with plastic wrap, and pound l at. 4. Melt 2 tablespoons of the butter in a small sauté pan and briel y cook the mushrooms until they’re sot , 3 to 4 minutes. Fill the pocket of each chicken breast with a strip of pepper, then some of the mushroom, then the cheese, and repeat until it can hold no more. Close the opening with a toothpick, season to taste with salt and pepper, and dredge in the l our. 5. Melt the remaining 4 tablespoons butter in a large ovenproof sauté pan, add the olive oil, and cook the breasts, turning until lightly browned. 6. Transfer the pan to the oven and bake the chicken until cooked through, about 20 minutes. Serve immediately. Surfside Restaurant & Lounge Only Ocean View Restaurant in Lane County ● Serving Breakfast, Lunch and Dinner seven days a week x Award winning clam chowder x x Fe Featuring Feat atur urin ing g a cl clas classic assi sicc Northwest Nort No rthw hwes estt Cu Cuis Cuisine isin ine e SHRIMP SKEWERS: 2 Grilled Shrimp Skewers All of the above are served with Green Beans or Mixed Steamed Veggies and a Shrimp Dinner Salad for only $12.95 NEW ITEMS and for dessert... S NICKER OR P EANUT B UTTER PIE BBQ PORK RIBS: FOR $5.95 Baby Back Pork Ribs with the James Gang BBQ Sauce BLACKENED SALMON CEASAR SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® 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 541-997-8263 88416 1st Avenue Florence
