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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (Dec. 28, 2016)
8 A SIUSLAW NEWS ❚ WEDNESDAY, DECEMBER 28, 2016 Host a delicious holiday brunch A HAPPY NEW YEAR STARTS AT S urfside Restaurant Chef New Year’s Eve Specials Earth & Sea, Whiskey Glazed Spareribs, Or Bruschetta Chicken w/all your favorite sides E njoy COMPLIMENTARY Champagne Toast! $35.00/ pp CALL 541--997--8263 For Reservations Regular Dinner Menu available Open at 7 a.m. for Breakfast 88416 1 ST Ave. Florence Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ GRILLED OR Poached, BLACKENED SALMON: Grilled, or Blackened FISH TACOS $12.95 SHRIMP SKEWERS: 2 Grilled Shrimp Skewers CHICKEN BREAST: Boneless, Skinless Breast of Chicken All of the above are served with and for Veggies dessert... Green Beans or Mixed Steamed and a Shrimp Dinner Salad SNICKER OR PEANUT BUTTER PIE FOR $5.95 NEW ITEMS Every Month Mo's has brought in special "Motivation for Kids" BBQ PORK RIBS: Baby Back Pork Ribs with tables which raise money for local charities that are devoted to helping the wellbeing of local children. month James Gang BBQ This Sauce Siuslaw STEAM Camp is the local charity being honored. the BLACKENED SALMON CEASAR SALAD 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 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 Celebrate New Year’s Eve Here Now accepting reservations New Year’s Eve Special Beef Oskar Beef tenderloins topped with pulled Dungeness crab. Drizzled with creamy Béarnaise sauce and ngerling potatoes, cherry tomatoes and asparagus. Many people host friends and family during the holiday season. Holiday dinners may garner the bulk of hosts’ attention, but overnight guests need to eat breakfast and lunch as well. Brunch can save hosts some work and give families a great opportunity to break bread without some of the formalities that may accompany holiday dinners. Th is holiday season, consider serving this ideal brunch recipe for “Farfalle with Crabmeat, Asparagus, Scrambled Eggs, Garlic, and Herbs” from Norman Kolpas’ “Buongiorno! Breakfast and Brunch, Italian Style” (Contemporary Books). 4 tablespoons unsalted butter 1 garlic clove, minced 1⁄4 cup freshly grated Parmesan cheese, plus more for serving 2 tablespoons heavy cream 1⁄2 pound cooked lump crabmeat, picked over to remove any bits of shell or cartilage 1⁄4 cup fi nely chopped fresh chives 2 tablespoons fi nely chopped fresh Italian parsley Freshly ground black pepper Bring a large pot of water to a boil. Add the farfalle Farfalle with Crabmeat, Asparagus, Scrambled Eggs, and cook until al dente, following the manufacturer’s suggested cooking time. About 2 minutes before the Garlic, and Herbs pasta is done, add the asparagus. Makes 4 to 6 servings Meanwhile, in a mixing bowl, beat the eggs with a fork or whisk until slightly frothy. Set aside. 1 pound farfalle 1⁄2 pound asparagus, When the pasta and asparagus are done, drain and set trimmed and sliced aside. Immediately melt the butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, diagonally, 1⁄4-inch thick about 1 minute. Add the pasta and asparagus and toss 10 extra-large eggs briefl y to coat them with the butter mixture. Pour in the eggs, add 1⁄4 cup Parmesan and the cream, and stir and toss the mixture until the eggs just have begun to form moist created to curds, about 2 minutes. mouthwatering perfection! Add the crabmeat, chives All of our fresh menu items are made and parsley and continue to order, so exactly what you want is cooking and tossing until exactly what you get. the eggs have formed more Open Daily for solid curds that cling to Lunch menu offered from 11-6pm the farfalle, 1 to 2 minutes Happy Hour menu daily from 3-6pm Beer, Wine, Cocktails more. Serve immediately, passing freshly grated Parmesan and black pepper for guests at Sandpines to add to taste. Handcrafted Sandwiches Daily Happy Hour 3-6pm The Grill & Lounge 1297 Bay Street FlorFODFt shhouse.com 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623
