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
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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
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g a cl
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assi
sic
c Northwest
Nort
No
rthw
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estt Cu
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isin
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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
