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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Oct. 26, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, OCTOBER 26, 2016 A gumbo to warm up any tailgate party For many fans who love to see their favorite sports in person, tailgating is as much fun as the event itself. And no tailgate is complete without ample amounts of food. Th ose who want to add a touch of Louisiana homecooking to their tailgates can try the following recipe for “Chicken, Crawfi sh and Sausage Gumbo” from Neal Corman and Chris Peterson’s “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press). CHICKEN, CRAWFISH AND SAUSAGE GUMBO Serves 4 to 6 2 4 pounds bone-in, skin-on chicken thighs teaspoons kosher salt, divided www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. Local, fresh and savory dining with a view. Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved 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 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 x Fe Featuring Feat atur urin ing g a cl clas classic assi sicc Northwest Nort No rthw hwes estt Cu Cuis Cuisine isin ine e 2 teaspoons cracked black pepper 1 stick unsalted butter 8 ounces andouille sausage, fi nely diced 4 ounces Tasso ham, fi nely diced 2 cups diced yellow onions 1 cup fi nely diced celery 2 tablespoons chopped garlic 3 dried bay leaves 1 tablespoon gumbo fi lé powder 3⁄4 teaspoon cayenne pepper 1 teaspoon chopped fresh oregano 1 teaspoon fresh thyme leaves 3⁄4 cup all-purpose fl our 1 quart clam juice 11⁄2 quarts chicken stock 1 cup sliced okra 1 cup fi nely diced green bell pepper 1 cup fi nely diced red bell pepper 1 pound crawfi sh tail meat (substitute 16/20 shrimp if you cannot fi nd crawfi sh tails) 1. Preheat the oven to 350 F. 2. Season the chicken with 2 teaspoons of the kosher salt and the cracked pepper. Bake in a roasting pan for about 45 minutes, or until the chicken reaches 165 F. 3. Remove the chicken and allow it to cool slightly. Pull the meat from the bones and separate it from the skin. Set aside the meat and discard the rest. 4. In a low and wide 6-quart (or larger) stockpot over medium- high heat, add the butter and sauté the sausage and ham with the onions, celery and garlic. Cook for about 4 minutes. 5. Add the bay leaves, gumbo EVERY THURSDAY 5-8PM fi lé, cayenne, oregano, thyme, and the rest of the salt. Cook until the mixture begins to pick up some color. 6. Add the fl our and stir in to Enjoy all the hand-battered, golden fried cod you can eat! form a roux. Continue to cook Served with seasoned french fries, tangy coleslaw and delicious tartar sauce. until the mixture turns a fairly dark brown. 7. Add the clam juice and stock and whisk out the lumps. Add the okra and bell peppers, bring to a boil and then reduce to a simmer (the mixture should begin to thicken). Simmer for about 20 minutes. 8. When the texture becomes stew-like, add the pulled chicken and crawfi sh (include any liquid from thawed crawfi sh). Bring to a boil and then remove from the heat. 9. Taste and season with more salt, pepper or cayenne, as desired. Remove the bay leaves. Serve with cooked long 1297 Bay Street Florence • 541-997-1133 grain rice. YOU CAN EAT ll A COD FISH & CHIPS ONLY $12 www.bridgewaterfi shhouse.com 541-997-8263 88416 1st Avenue Florence Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ Grilled, Poached, or Blackened COD SALMON: GRILLED OR BLACKENED CHICKEN BREAST: Boneless, Skinless Breast of Chicken SANDWICH FOR ONLY $8.95 SHRIMP SKEWERS: 2 Grilled Shrimp Skewers All of the above are served with and for Veggies dessert... Green Beans or Mixed Steamed and a Shrimp Dinner Salad PEANUT BUTTER OR SNICKER PIE FOR ONLY $5.95 NEW ITEMS 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 Handcrafed Sandwiches Authentic European Cuisine straight from Mari’s Kitchen at: created to mouthwatering perfection! 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 ~~~~~~~~~~~~~~~~~~~~~~~~~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~~~~~~~~~~~~~~~~~~~~~~~~ GYPSY BURGER Little bit spicy, little bit zesty. Always original! Our Gypsy burger has onion, jalapenos, pineapple, sriracha and bacon slices. Topped with gorgonzola cheese. Served on a bun and includes a side of our Romanian potato salad. Unique and delicious! 13 ~~~~~~~~~~~~~~~~~~~~~~~~FOR DINNER~~~~~~~~~~~~~~~~~~~~~~~ The Grill & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 STUFFED BELL PEPPER Ground pork and beef mix with herbs tomatoes and onions. Stuff ed into a fresh large bell pepper and cooked to perfection. Served with mashed potato and green salad. 14 Open for Lunch & Dinner Thursday - Tuesday 11:30-8:30 Reservations Suggested. 165 M APLE S T . • 541-997-9811• WWW . MAPLESTREETGRILLE . COM