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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
