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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Sept. 14, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, SEPTEMBER 14, 2016 Celebrate Hispanic heritage in the kitchen MARMITAKO SOFRITO (Tuna and Potato Stew) Serves 4 Makes 3 cups 2 cups diced potatoes Salt to taste, divided 1 red bell pepper, julienned 1 yellow onion, julienned 1⁄4 cup plus 4 teaspoons olive oil, divided 1 teaspoon sherry vinegar 1⁄4 cup Sofrito (see below) 1 teaspoon smoked hot paprika 1 cup fi sh stock 1 teaspoon chopped fresh thyme Black pepper to taste, divided 1 pound tuna, cut into 4 4-ounce pieces Hispanic cuisine includes dishes from various countries. Food plays a big role in many Hispanic cultures and families, and a celebration of Hispanic heritage would not be complete without an authentic Hispanic meal. Marmitako is a Basque fi shermen’s stew that was once eaten on the tuna fi shing boats along the Cantabrian Sea along the northern coast of Spain. Whether you want to celebrate your own Hispanic heritage or indulge in one of the many culinary delights that trace their roots to Hispanic countries, the following recipe for “Marmitako (Tuna and Potato Stew)” from James Campbell Caruso’s “España: Exploring the Flavors of Spain” (Gibbs Smith) is sure to please. Boil potatoes in salted water until soft ; set aside. While potatoes are boiling, sauté the red pepper and onion in 1⁄4 cup olive oil with a little salt and the vinegar over low heat until caramelized, about 45 minutes. Th en add the cooked potatoes and all other ingredients except the tuna to the red pepper- and-onion mixture. Cook for another 15 minutes. Prepare 4 small plates. Place 3 tablespoons of the vegetable mixture on each plate. Adjust salt. Preheat a plancha or cast-iron skillet on high. Drizzle 1 teaspoon olive oil on each piece of tuna and sprinkle with salt and black pepper. Sear the tuna on the plancha for 1 minute per side. Serve on top of the vegetable mixture, one piece of tuna per plate. Hi, Welcome Restaurant to Mo’s ® ~ FEATURED LOW-CARB SELECTIONS ~ www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. GRILLED BLACKENED SALMON: OR Grilled, Poached, or Blackened COD Skinless of Chicken CHICKEN BREAST: Boneless, SANDWICH for only Breast $8.95 4 1 large tomatoes, peeled and diced green bell pepper or poblano pepper, seeded and diced 1 yellow onion, diced 1 clove garlic, minced 1⁄4 cup Spanish extra-virgin olive oil 1 teaspoon pimenton 1 teaspoon Spanish sherry vinegar Salt and black pepper to taste Heat the olive oil in a medium-size sauté pan. Add all other ingredients and cook on low heat for 35 minutes, until all ingredients are soft and well blended. Keep covered and refrigerated for up to 1 week. Saturday Sept. 17 12:30pm Watch the Ducks play on our Pac12 Network Located in the Historic Kyle Building in the heart of Old Town Florence OPEN 6 DAYS A WEEK AT 11 AM CLOSED ON TUESDAY 1297 Bay Street ~ 541-997-1133 Surfside Restaurant & Lounge Only Ocean View Restaurant in Lane County ● Serving Breakfast, Lunch and Dinner seven days a week x Award winning clam chowder Featuring classic Cuisine x x Fe Feat 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 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 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 Local, fresh and savory dining with a view. Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved Where good friends & great food come together! Authentic European Cuisine straight from Mari’s Kitchen at: 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 88416 1st Avenue Florence Premium Burgers grilled to mouthwatering perfection! ~~~~~~~~~~~~~~~~~~~~~~~~~TO START~~~~~~~~~~~~~~~~~~~~~~~~~ BASIL AND GARLIC BUTTER SPREAD Fresh basil, roasted garlic and creamery butter spread served with European crusted bread. 7 Wednesday dinner special: 10 oz. Prime Rib and Salad, with your choice of Pasta or Potatoes! 541-997-8263 ~~~~~~~~~~~~~~~~~~~~~~~~FOR LUNCH~~~~~~~~~~~~~~~~~~~~~~~~ OLD WORLD MEATBALL SOUP A Romanian special. Seasoned meatballs and vegetables in a savory beef broth. Cup 4 Bowl 6 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 ~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~ BALTIC SEA STYLE SAUTÉED PRAWNS Large prawns, sauteed with garlic, wine, basil and brandy with heavy cream. Served with European crusty bread and 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 The Grill & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623