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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Oct. 12, 2016)
6 B SIUSLAW NEWS ❚ WEDNESDAY, OCTOBER 12, 2016 Cook up Japanese cuisine in your own kitchen Th ree-section fi llet: Place the fi sh on the cutting board with the tail on the right, belly side closer to you. Insert the knife into the fi sh above the pelvic fi n, keeping the cutting edge fl at, and cut till the head. Turn the fi sh around so that the tail is on your left ; insert the knife into the fi sh above the dorsal fi n, keeping the cutting edge fl at; cut to the tail. Lift the upper side of the fi sh and insert the knife with the blade fl at. Cut with a slide motion along the backbone toward the tail (do not cut any of the bones) until you have completely freed the top fi llet all the way to the tail and the fi sh is cut into two sections. Flip the fi sh over and repeat on the bottom sides. Now you have three sections. Place the middle section (the section with bones) so that the fi ns hang over the edge of the cutting board, then cut the dorsal and ventral fi ns off . Save the bones to make soup. Needle-thin slivers refreshed in water: Cut into 2-inch lengths. Make a vertical cut halfway until the core. Remove the core. Unrool the outer layers and fl atten on the cutting board. Slice vertically into needle-thin slivers. Th is takes time and practice, and a well- sharpened knife. Take your time and cut diligently in a straight and an even motion. Place slivers in a bowl of cold water. Refresh for 10 minutes, except for perilla, which should be refreshed very briefl y so as not to lose its fl avor. To brick cut: Place the thicker side of the saku away from you; insert the knife perpendicular to the thinner side and pull the knife toward you by snapping your wrist. Arrange on the dish perpendicularly. 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 Many people may feel Japanese cuisine can only be enjoyed in Japan or out on the town. But those with access to the bevy of ingredients in Japanese dishes like “Seared Autumn Bonito Sashimi With Apple Mustard Dressing” from Takashi Sugimoto and Marcia Iwatate’s “Shunju: New Japanese Cuisine” (Peripplus) can enjoy Japanese cuisine in the comforts of home. SEARED AUTUMN BONITO SASHIMI WITH APPLE MUSTARD DRESSING Serves 4 ® ~ FEATURED LOW-CARB SELECTIONS ~ HOT SHRIMP ARTICHOKE DIP APP SALMON: Grilled, Poached, or Blackened for Boneless, only $8.95 Skinless Breast of Chicken CHICKEN BREAST: Make SKEWERS: it a dinner 2 Grilled for $3. Shrimp 00 m or e SHRIMP Skewers All of the above are served with and for Veggies dessert... Green Beans or Mixed Steamed and a Shrimp Dinner Salad MARIONBERRY OR PEACH 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 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 ala NEW mode for ITEMS $1.00 more 13 ounces katsuo (bonito) fi llet with skin, cut in 3-section fi llet (see below) Dressing 1⁄4 cup onion, grated 1⁄3 cup apple, grated 1⁄3 cup su (rice vinegar) 1⁄4 cup sake 1⁄2 cup koikuchi shoyu (soy sauce) 2 teaspoons sesame oil 4 teaspoons vegetable oil 2 teaspoons coarse-grain mustard 1⁄2 teaspoon superfi ne (castor) sugar 1⁄2 teaspoon shichimi togarashi (7-spice chili powder) 1 teaspoon white sesame seeds 4 medium cloves, grated 1 inch ginger 1⁄3 ounce naga negi (long Welsh onion), fi nely minced; substitute with white part of scallion (spring onion), if necessary Garnish 1 ounce daikon, cut in thin slivers and refreshed in cold water (see below) 1 ounce kyuri (Japanese cucumber), cut in thin slivers and refreshed in cold water; substitute with deseeded Western cucumber, if necessary 1 teaspoon murame, omit if unavailable 21⁄2 tablespoons banno negi; substitute with fi ne scallions (spring onions), fi nely chopped crossways, if necessary 5 shiso (perilla) leaves, cut in thin slivers 1. Place the fi llet skin-side-down on a cutting board and pierce the side with three metal skewers in a fan shape. Sprinkle the fl esh lightly with sea salt. Hold the skewered fi llet, skin-side-down, over a high gas fl ame. When the oil begins to bubble and drip and the skin in nicely charred, turn around and sear the other side lightly. Plunge into iced water for 15 seconds to arrest the cooking process. 2. Pat excess moisture away and slice into brick cut (see below) about 1⁄2-inch thick. Arrange on a platter, the sliced side facing up, in a circular pattern. 3. Combine all the dressing ingredients and mix thoroughly with a whisk. Pour the dressing on and around the fi sh slices. 4. To arrange the garnish, pile the daikon and cucumber slivers in the middle of the fi sh slices and top with murame, chopped banno negi and shiso leaf slivers. Mo’s Hi, Welcome Restaurant to BBQ PORK Baby Back Pork for Ribs Every Month Mo's has RIBS: brought in special "Motivation Kids" with the tables which raise money for local charities that are devoted to James Gang BBQ Sauce helping the wellbeing of local children. This month Siuslaw STEAM Camp is the local charity CEASAR being honored. SALAD BLACKENED SALMON 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 Handcrafed Sandwiches created to mouthwatering perfection! Local, fresh and savory dining with a view. Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved YOU CAN EAT ll A IN OCTOBER* Enjoy all the hand-battered, golden fried cod you can eat! Served with seasoned french fries, tangy coleslaw and delicious tartar sauce. COD FISH & CHIPS ONLY $12 All of our fresh menu items are made to order, so exactly what you want is exactly what you get. Open Daily for Lunch menu offered from 11-6pm Happy Hour menu daily from 3-6pm 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: ~~~~~~~~~~~~~~~~~~~~~~~~~TO START~~~~~~~~~~~~~~~~~~~~~~~~~ ROMANIAN MEATBALLS From my mother’s Old World Recipe. Served with bread, Country mustard and fresh tomato and onion herb relish. 8 ~~~~~~~~~~~~~~~~~~~~~~~~FOR LUNCH~~~~~~~~~~~~~~~~~~~~~~~~ CHICKEN ALA BUCHAREST Lightly seasoned chicken breast grilled and served with Mari’s herbed tomato sauce topped with parmesan cheese. Served on a bun with Romanian potato salad. 13 ~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~ 1297 Bay Street Florence • 541-997-1133 www.bridgewaterfi shhouse.com * Expires 10/31/16 STUFFED PORK CHOPS Boneless large chop, stuffed with herbed seasoning of bread crumbs, carrots, garlic and cream cheese. Served with mashed potatoes and green salad. 15 Open for Lunch & Dinner Tuesday- Saturday 11:30-8:30 Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM
