Image provided by: University of Oregon Libraries; Eugene, OR
About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Dec. 14, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, DECEMBER 14, 2016 A LL NEW DINNER SPECIAL! 2 Entrees FOR $20.00 Sunday - Thursday 4pm-6pm Try something new in the kitchen AND Don’t forget our 2 FOR $16.00 Breakfast and Lunch Menus Monday - Friday Surfside Restaurant Call: 541-997-8263 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 Handcrafted Sandwiches Trying new recipes is part of the joy of cooking for many amateur and even professional cooks and chefs. Oft entimes, fun can be had when trying foreign cuisine that’s not easily found at grocery stores or nearby restaurants. Th ose who want to try a taste of Vietnamese from the comforts of home can indulge in the following recipe for “Fried Glass Noodles with Fish or Eel (Mien Xao Luon)” from “Vietnamese Home Cooking” (Periplus) by Robert Carmack, Didier Corlou and Nguyen Th anh Van. 2 2 fresh long red chilies, seeded and cut into thin strips lemons, cut into wedges Asian chili sauce for serving (optional) In a medium bowl, combine fi sh or eel, fi sh sauce and pepper. Stir well and refrigerate until ready to use, at least 20 minutes. Soak mushrooms in hot water for 20 minutes, then drain, squeezing to remove all liquid. Use scissors or a small knife to cut tough stems; discard. Cut mushroom caps into small dice created to and set aside. Stack a few Vietnamese mint leaves together and roll tightly Fried Glass Noodles with Fish or Eel (Mien Xao Luon) mouthwatering perfection! into a cylinder. Use a sharp knife to cut crosswise into thin Serves 8 All of our fresh menu items are made shreds. Repeat with remaining leaves. Cut chives into 11⁄2- to order, so exactly what you want is 1 pound skinless fi sh or eel fi llets (see note), fi nely diced inch pieces. exactly what you get. Prepare noodles (see below). Using scissors, cut noodles to 2 tablespoons fi sh sauce Open Daily for manageable lengths for serving. 1⁄2 teaspoon ground pepper Lunch menu offered from 11-6pm Transfer fi sh to a plate, reserving marinade in a bowl, and pat 12 dried black mushrooms Happy Hour menu daily from 3-6pm Leaves from 2 large sprigs Vietnamese mint (rau ram) fi sh dry with paper towels. Heat oil in a wok or large frying Beer, Wine, Cocktails pan over medium-high heat until it shimmers. Add one- or spearmint third of the fi sh and stir-fry until almost crisp, 3 to 5 minutes. 1 bunch Chinese (fl at/garlic) chives Transfer to paper towels to drain. 1 61⁄2-ounce packet cellophane (bean thread) noodles Reduce heat to medium, draining all but 1⁄4 cup of the oil. About 1 cup vegetable oil for frying at Sandpines Add remaining fi sh plus marinade and mushrooms, and stir- 2 onions, thinly sliced 1201 35th Street at Kingwood, Florence fry for 3 minutes. Th en add noodles and stir-fry for 2 minutes. 6 cloves garlic, crushed Highway 101 & 35 St. 541-997-4623 Finally, add chives, onion, garlic, bean sprouts, reserved fried 2 cups bean sprouts, rinsed and drained fi sh, and remaining marinade. Stir-fry for 1 minute and EVERY THURSDAY 5-8PM sprinkle with Vietnamese ® mint. Transfer to a serving plate and garnish with the ~ FEATURED LOW-CARB SELECTIONS ~ reserved crispy-fried fi sh and GRILLED OR Poached, BLACKENED or Blackened SALMON: Grilled, Enjoy all the hand-battered, golden fried cod you can eat! chilies. Serve with lemon CHICKEN BREAST: Boneless, Skinless Breast of Chicken Served with seasoned french fries, tangy coleslaw and delicious tartar sauce. wedges, and chili sauce, if FISH TACOS $12.95 2 Grilled Shrimp Skewers SHRIMP SKEWERS: desired. All of the above are served with Note: Th is is a very old and for Veggies dessert... Green Beans or Mixed Steamed and a Shrimp Dinner Salad Hanoi recipe, and popular SNICKER OR PEANUT BUTTER PIE FOR $5.95 NEW ITEMS restaurants there specialize Every Month Mo's has brought in special "Motivation for Kids" in eel dishes. Sturgeon is BBQ PORK RIBS: Baby Back Pork Ribs with the tables which raise money for local charities that are devoted to helping the wellbeing of local children. month James Gang BBQ This Sauce probably the closest in texture Siuslaw STEAM Camp is the local charity being honored. BLACKENED SALMON CEASAR SALAD to eel, although tender Mo’s Old Town, Florence • Daily 11 am - 8 pm ® catfi sh fi llets, as well as oily 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 garfi sh and smelt, can also be substituted. Spanish mackerel is another option. www.bayviewfl orence.com Daily Happy Hour 3-6pm The Grill & Lounge A ll YOU CAN EAT Hi, Welcome Restaurant to Mo’s COD FISH & CHIPS ONLY $12 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. 1297 Bay Street Florence • 541-997-1133 www.bridgewaterfi shhouse.com Local, fresh and savory dining with a view. Local Dining Introducing PRIME RIB SATURDAY Slow Roasted/Hand Carved To prepare cellophane noodles: 1. Immerse in very hot, but not boiling, water for exactly 1 minute and drain. A subsequent cold-water bath stops the cooking process. 2. Use scissors to cut to the desired length. 3. Cellophane noodles used directly from the packet can also be deep-fried until crisp and used as a garnish.
