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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Sept. 7, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, SEPTEMBER 7, 2016 A traditional take on a beloved dish Hispanic cuisine is beloved the world over, and much of that infatuation can be traced to Mexico. Mexican cuisine is fl avorful and can be enjoyed any time of year. But even ardent Mexican cuisine enthusiasts may never have tried authentic Mexican food. Many Mexican restaurants outside of Mexico off er only a hybrid form of this beloved cuisine that, while delicious, does not refl ect traditional Mexican recipes. For those who want a taste of something more authentic, consider the following recipe for “Classic Rolled Tacos” from Kelley Cleary Coff een’s “200 Easy Mexican Recipes” (Robert Rose). the tacos tightly, so it’s perfect for preparing rolled tacos and taquitos. It is also quick and easy for soft tacos. Classic Rolled Tacos Makes 24 tacos 1. Place roast in a large pot and fi ll with enough water to cover the meat by 2 inches. Add onion and garlic and bring to a gentle boil over medium-high heat. Cover, reduce heat to medium-low and simmer until meat is tender and falling apart, 11⁄2 to 2 hours. Remove meat. Discard broth or use in another recipe. Let meat cool for 12 to 15 minutes. Shred meat into strands with your fi ngers or two forks. Add salt and mix well. Let cool completely. Measure out amount needed for recipe and place remaining beef in a resealable plastic bag. Refrigerate for up to 2 days or freeze for up to 3 months. 2 3⁄4 24 cups shredded cooked beef (see below) teaspoon salt 6-inch corn tortillas, micro-warmed (see note) Vegetable oil 1. In a large bowl, thoroughly combine shredded beef and salt. 2. To build tacos, place 11⁄2 tablespoons of meat at one end of each tortilla, shaping the fi lling into a short, straight line. Gently roll tortilla and secure with a toothpick (you do not need to seal the ends; the taco looks like a small fl ute). Deep-fry immediately or place rolled tacos in a resealable plastic bag to keep moist. Refrigerate until ready to cook for up to 2 days. 3. Fill a deep fryer, deep heavy pot or deep skillet with 3 inches of oil and heat to 350 F. Using tongs, gently place 3 to 4 tacos at a time in the hot oil and deep-fry, turning once, until golden brown and crispy, 2 to 3 minutes. Drain on paper towels. Lightly season with salt. Serve 3 or 4 per person. Note: Micro-warning corn or fl our tortillas gives you a very pliable and soft tortilla and allows you to roll www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. Boneless Beef 2 to 3 pounds boneless beef, chuck or sirloin roast 1 onion, quartered 3 cloves garlic 3⁄4 teaspoon salt Authentic European Cuisine straight from Mari’s Kitchen at: grilled to mouthwatering perfection! ~~~~~~~~~~~~~~~~~~~~~~~~~TO START~~~~~~~~~~~~~~~~~~~~~~~~~ CRAB CAKES ALA EUROPA Dungeness crab mixed with special spices served with two dipping sauces of aioli and my European tomato and onion relish with a side of County mix olives. ~~~~~~~~~~~~~~~~~~~~~~~~FOR LUNCH~~~~~~~~~~~~~~~~~~~~~~~~ CAESAR SALAD Hearts of romaine with herbed croutons, shredded parmesan and homemade Caesar dressing. Add Grilled Chicken, Grilled Shrimp or Grilled Flat Iron Steak Local, fresh and savory dining with a view. Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved Where good friends & great food come together! ~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~ MICI (GRILLED ROMANIAN SKINLESS SAUSAGES) From Mama’s Old World Recipe! Flavorful and delicious these sausages are a blend of beef and pork with savory herbs. Served with stone ground mustard, bread and salad. 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 ® ~ FEATURED LOW-CARB SELECTIONS ~ Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! Premium Burgers GRILLED BLACKENED SALMON: OR Grilled, Poached, or Blackened COD Skinless of Chicken CHICKEN BREAST: Boneless, SANDWICH for only Breast $8.95 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 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 Featuring Feat Fe atur urin ing g a cl clas assi sic c Northwest Nort No rthw hwes estt Cu Cuis isin ine e x classic Cuisine SHRIMP SKEWERS: 2 Grilled Shrimp Skewers and above for dessert... All of the are served with Green Beans or Mixed Steamed Veggies and a Shrimp Dinner Salad M ARIONBERRY OR P EACH COBBLER FOR $4.95 add ice cream for $1.00 more NEW ITEMS 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 Every Month Mo's has brought in special "Motivation for Kids" Baby Back Pork Ribs BBQ PORK RIBS: tables which raise money for local charities that are devoted to with helping the wellbeing of local Gang children. This Sauce month James BBQ C.R.O.W. is the local charity being honored. the 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
