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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Aug. 31, 2016)
SIUSLAW NEWS ❚ WEDNESDAY, AUGUST 31, 2016 9 A A salad unlike any other Taking chances when preparing meals is part of the joy of cooking for many foodies. Trying new things can open doors to wonderful cuisine you might otherwise never have considered. For those who want to try experimenting with a dish that’s sure to raise an eyebrow, consider the following recipe for “Grilled Octopus Salad” from Michael White and Joanna Pruess’ “Fiamma: Th e Essence of Contemporary Italian Cooking” (John Wiley & Sons). GRILLED OCTOPUS SALAD Serves 4 OCTOPUS 1 pound cleaned octopus with heads removed (11/2 to 13/4 pounds uncleaned) 2 cups full-bodied red wine, such as Chianti or Sangiovese 1 small yellow onion, fi nely chopped 1 small carrot, peeled and fi nely chopped 1 small rib celery, trimmed and fi nely chopped 2 sprigs fresh thyme 1 bay leaf 4 cloves garlic, crushed 3 tablespoons extra-virgin olive oil Juice of 1 lime SALAD 3/4 cup extra-virgin olive oil 1/2 cup red wine vinegar Juice of 2 limes 1 bunch fresh mint, stems removed and leaves torn into pieces 1/2 cup chopped green olives, preferably Cerignola (available at specialty olive bars) Sea salt and freshly ground black pepper 2 endives, cored and julienned 1 small head radicchio, washed and dried, cored and julienned 2 cups cooked chickpeas or gigante beans (see note) TO COOK THE OCTOPUS: Place the octopus in a pot with the wine and enough cold water to Premium Burgers cover. Add the onion, carrot, celery, thyme, and bay leaf; bring to a gentle simmer over medium heat and cook until opaque, 20 to 30 minutes. Remove the octopus with a slotted spoon and set aside to cool. (Th e octopus may be cooked a day ahead and refrigerated in a covered bowl.) Transfer the octopus to a resealable plastic bag, add the garlic, olive oil and lime juice; seal and refrigerate for 2 hours, then remove the octopus from the marinade and set aside. Preheat a charcoal or gas grill until hot. Position the rack 5 to 6 inches from the heat. FOR THE SALAD: Combine the olive oil, vinegar, lime juice, mint leaves, and green olives in the jar of an electric blender and puree into a smooth emulsion. Or whisk them together in a small bowl. (If done this way, the texture will be less smooth.) Season to taste with salt and pepper and set aside. Toss the endives, radicchio and chickpeas together in a salad bowl. Grill the octopus for 4 to 5 minutes, turning once aft er 2 to 3 minutes, until the pieces are browned in spots and nicely caramelized but not burned. Remove, toss with the greens and vinaigrette, divide among 4 plates, and serve. Note: Dried versus canned chickpeas In many recipes, rather than soaking and boiling dried chickpeas, you can use rinsed and drained canned chickpeas or jarred gigante beans, available at some Italian grocery stores. While they work fi ne, those you cook yourself will be tastier and have a better, less mushy texture. Th ere are two methods of soaking beans. Th e traditional way is to put them in a large pot of cold water overnight, then discard the water before cooking the beans. (To cook, bring to a boil in a fresh pot of water, and cook Authentic European Cuisine straight from Mari’s Kitchen at: 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! ~~~~~~~~~~~~~~~~~~~~~~~~~TO START~~~~~~~~~~~~~~~~~~~~~~~~~ DOLMAS (STUFFED GRAPE LEAVES) A European delicacy. Made from scratch in Mari’s Kitchen. Served with County mix olives and herbed tomato dipping sauce. 9 ~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~ FLAT IRON STEAK Marinated in our special blend of European seasonings. Grilled to perfection and served with mashed potatoes and green salad. 16 Open for Lunch & Dinner Tuesday- Sunday 11:30-8:00 Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM Hi, Welcome Restaurant to Mo’s ® GRILLED OR BLACKENED COD SANDWICH for only $8.95 SALMON: Grilled, Poached, or Blackened 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 www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. ~~~~~~~~~~~~~~~~~~~~~~~~FOR LUNCH~~~~~~~~~~~~~~~~~~~~~~~~ ROMANIAN MEATBALL SANDWICH Herbed and seasoned beef and ground pork in the classic “flat” meatball shape in our savory tomato marinara sauce. Served on a European baguette. Comes with our Romanian potato salad. 12 ~ FEATURED LOW-CARB SELECTIONS ~ Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! until tender, about an hour.) For the second or “quick” soaking method, put the beans in a pot with enough cold water to cover. Cover the pot and bring the water to a boil. Cook for 2 minutes, turn off the heat and let them stand for 1 hour. (Th en cook in a fresh pot of water as instructed above.) Both soaking methods work well. Very old beans may require longer cooking to become tender. CHICKEN BREAST: Boneless, Skinless Breast of Chicken Local, fresh and savory dining with a view. Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved 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 classic Cuisine x Featuring Feat Fe atur urin ing g a cl clas assi sic c Northwest Nort No rthw hwes estt Cu Cuis 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 NEW ITEMS and for dessert... M ARIONBERRY OR P EACH Baby Back FOR Pork $4.95 Ribs with the BBQ PORK RIBS: COBBLER add ice cream James for $1.00 more Sauce Gang BBQ 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
