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
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g a cl
clas
classic
assi
sicc Northwest
Nort
No
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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
