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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Oct. 5, 2016)
SIUSLAW NEWS ❚ WEDNESDAY, OCTOBER 10, 2016 5 B Spice up your spinach the onion. Slowly pour in the spinach puree, stirring to blend with the spiced onion. Reduce the heat to medium- low and simmer, uncovered, until most of the water has evaporated, about 15 minutes. 4. Stir in the cream, add the paneer and cover. Cook for about 5 minutes, until the paneer is warmed through. Adjust the seasonings to taste and serve hot. Serve the dish with basmati rice and grilled naan or pita. Edible tip: Th e best spices are recently purchased and freshly ground; the older your spices, the more likely the fi nal dish will taste muddy. Where good friends & great food come together! 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 Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ SHRIMP MEDLEY SALMON: Grilled, Poached, or Blackened for only $12.95 CHICKEN BREAST: Boneless, Skinless Breast of Chicken Many people love to add a little kick to their meals. Various spices can add fl avor, but Indian spices tend to pack a more powerful punch than ingredients that are not quite as bold. Indian dishes vary with regard to how much kick they deliver, and many people fi nd dishes like the following recipe for “Saag Paneer” from Jill Lightner’s “Edible Seattle: Th e Cookbook” (Sterling Epicure) is spicy but not overly so. Th ose who want a little more kick than this recipe provides can substitute mustard greens for a portion of the spinach. SAAG PANEER Serves 4 1 pound fresh spinach 1⁄2 teaspoon salt 3⁄4 teaspoon garam masala 1⁄2 teaspoon ground coriander 1⁄4 teaspoon turmeric 1⁄4 teaspoon ground cumin 1⁄4 cup ghee 1 medium onion, minced 2 tablespoons peeled and minced fresh ginger 1⁄4 cup heavy cream or evaporated milk 3⁄4 pound paneer, cut into 2-inch cubes 1. In a food processor, alternate adding handfuls of spinach and tablespoons of water, up to 3⁄4 cup water, blending between additions. When you have a wet, smooth puree, whirl in the salt. 2. In a small dish, combine the garam masala, coriander, turmeric, and cumin. 3. Set a large, heavy skillet over medium-high heat and add the ghee. Once it is thoroughly hot, add the onion and ginger. Stir constantly, frying until the onion is soft and medium brown. Pour in the spice mixture all at once and stir until the spices are slightly fried and completely coating 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 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 $1.00 more with ice cream 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 www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. 541-997-8263 88416 1st Avenue Florence Premium Burgers grilled to mouthwatering perfection! Local, fresh and savory dining with a view. Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved 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 Authentic European Cuisine straight from Mari’s Kitchen at: bottoms up ~~~~~~~~~~~~~~~~~~~~~~~~~TO START~~~~~~~~~~~~~~~~~~~~~~~~~ GARDEN GREEN SALAD Garden greens with tomatoes, onions, cucumber, olives and topped with feta or gorgonzola cheese with choice of dressing. 5 ~~~~~~~~~~~~~~~~~~~~~~~~FOR LUNCH~~~~~~~~~~~~~~~~~~~~~~~~ wine & dine wednesdays half-price bottles starting at just $11. Enjoy a palate-pleasing variety of half-price wines by the bottle. Plus, enjoy specialty dinner selections starting at just $12. CRAB AND SHRIMP BURGER Dungeness Crab burger topped with sautéed onions, 2 large prawns, tomato and lettuce. Served on a bun with Romanian potato salad. 17 ~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~ SAGANAKI (MUSSELS) 1297 Bay Street Florence 541-997-1133 www.bridgewaterfi shhouse.com In shell mussels, cooked in tomato sauce, garlic, white wine and garlic over pasta. Topped with fresh basil, feta cheese and side of European crusted bread. 15 Open for Lunch & Dinner Thursday - Tuesday 11:30-8:00 Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM
