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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Nov. 23, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, NOVEMBER 23, 2016 Impress holiday guests with a unique take on cookies Hosting friends and family during the holiday season is no small task, and hosts oft en place a great emphasis on what to feed their guests. Guests might expect traditional holiday fare like turkey, the go-to entrée when sitting down for family meals. But before the big dinner, hosts can take steps to surprise their guests with something unique, such as the following recipe for “Cowboy Cookies” from Bob Blumer’s “Surreal Gourmet Bites” (Chronicle Books). A slice of tenderloin sandwiched between caramelized yams, this delicious concoction is sure to stir up some conversation among your guests this holiday season. Cowboy Cookies Yields 12 bites Chipotle Aioli 2 cloves garlic, minced 1 egg yolk, room temperature 1⁄2 tablespoon freshly squeezed lemon juice 1⁄8 teaspoon salt 1⁄8 teaspoon freshly ground black pepper 1⁄2 cup olive oil 1 teaspoon chipotle chili powder or 1 tablespoon puréed canned chipotle in adobo sauce Cookies 6 skinny yams or sweet potatoes, about 2 inches in diameter, or fatter ones if available 3 tablespoons olive oil 4 teaspoons salt 3 tablespoons New Mexican or any other pure chili powder 2 tablespoons sugar 1 tablespoon freshly ground black pepper 3 6-ounce fi let mignons, 2 inches thick, or 1 whole 1-pound pork tenderloin 1⁄4 to 1⁄2 cup of your favorite barbecue sauce 1⁄4 cup Chipotle Aioli (optional) diameter, use a 2-inch round cookie cutter or a paring knife to trim to desired size. ! In a medium bowl, add olive oil. Toss yam slices until they are lightly coated with oil. Sprinkle with 1 teaspoon salt. Spread on a nonstick baking sheet or on any parchment Breakfast and Lunch Menus paper-lined sheet pan and bake for 30 minutes. Turn (Starting November 14) yams over and bake for 30 more minutes, or until yams Monday - Friday Preheat oven to 325 F. are browned, slightly condensed, and begging to be Add the garlic, egg yolk, lemon juice, salt, and pepper eaten. Reserve in aluminum foil to keep warm. to a blender or mini food processor and purée until Preheat grill to high heat. smooth. Alternatively, whisk the ingredients together in While yams are baking, in a medium bowl, combine a medium bowl. chili powder, sugar and pepper. Generously rub down Very slowly drizzle in the oil with the motor running and the fi lets with this dry rub. Wrap fi lets in wax paper or Hours: Breakfast: 7 a.m – 11 a.m. purée until aioli thickens (should take between 2 and 3 plastic wrap and let stand at room temperature for 30 Lunch: 11 a.m. – 2 p.m. minutes). If you are using a whisk, keep whisking while minutes. Call: 541-997-8263 slowly drizzling in the oil until the aioli is thick. Stir in Just before grilling, pat down fi lets with remaining 3 chipotle. Reserve. teaspoons salt. Over direct heat, sear meat for 2 minutes EVERY THURSDAY 5-8PM Place yams on their sides. a side on all 6 sides. Transfer to indirect heat, cover With your sharpest knife, grill, and cook for approximately 6 more minutes for cut into 3⁄8-inch-thick medium-rare, or until fi lets have reached your desired slices. If yams are more degree of doneness. Alternatively, fi lets can be broiled than 2 inches or so in Enjoy all the hand-battered, golden fried cod you can eat! for approximately 10 minutes per side. Served with seasoned french fries, tangy coleslaw and delicious tartar sauce. Place meat on a plate and cover with aluminum COD FISH & CHIPS ONLY $12 foil. Let rest for 5 minutes before slicing. Set each fi let on its side and cut into 1⁄4- inch thick round slices. created to To assemble, set out 2 rows mouthwatering perfection! of 12 yam slices each. Spoon 1⁄2 teaspoon barbecue All of our fresh menu items are made to order, so exactly what you want is sauce over each slice in the exactly what you get. front row and 1⁄2 teaspoon chipotle aioli over each in Open Daily for Lunch menu offered from 11-6pm the back row (if you don’t Happy Hour menu daily from 3-6pm Beer, Wine, Cocktails make the aioli, replace with barbecue sauce). Top each yam in the fi rst row with a slice of steak and cover at Sandpines 1297 Bay Street Florence • 541-997-1133 with an aioli-slathered yam 1201 35th Street at Kingwood, Florence www.bridgewaterfi shhouse.com slice. THEY’RE BAAAAAACK! 2 FOR $16.00 Surfside Restaurant YOU CAN EAT ll A Handcrafted Sandwiches Daily Happy Hour 3-6pm The Grill & Lounge Highway 101 & 35 St. Where good friends & great food come together! Hi, Welcome Restaurant to Mo’s ® ~ FEATURED LOW-CARB SELECTIONS ~ 541-997-4623 www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. Grilled, Poached, or Blackened SALMON: ALASKA COD DINNER $12.95 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 CHICKEN BREAST: Boneless, Skinless Breast of Chicken (grilled, poached or blackened) 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 MARIONBERRY OR PEACH COBBLER FOR $4.95 ala NEW mode for ITEMS $1.00 more Baby Back Pork for Ribs BBQ PORK 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 Local, fresh and savory dining with a view. Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved
