The Shopper DosRestaurant & Bar Chiles Mexican All Day Lunch Menu Prime Cut Steak House 940-872-4909 Find us on Facebook Put a STEAK Bella’s Italian Restaurant through your 2 Extra Large $ 99 HUNGER One Topping Pizzas $6.50 1001 W. Wise St. Bowie Tues-Thurs: 11:00 am - 9:00 pm Fri & Sat: 11:00 am - 10:00 pm Sun: 11:00 am - 9:00 pm Reataurant Restaurant T H E DE N Breakfast • Yogurt • Sandwiches • Salads Thursday, June 8, 2017 19 BBQ SERVED on Saturdays during 11:00 am - 8:00 pm Trade Days Weekend Monday - Friday 6:00 am - 5:00 pm 300 N. Mill St. • Bowie, Texas • 940.872.9653 18 Reservations A Must! 1308 E. Wise • Bowie 940-872-3997 • 940-872-4913 940-894-2039 940-894-2122 HWY 59 • 1 MILE SOUTH OF MONTAGUE Baltimore Beef Bad Boy bag, remove it and repeat with the second piece of meat. Add the first piece back to the bag, seal and marinate as long as you can in the refrigerator -- 24 to 48 hours is recommended. But if you can’t wait, just go for it. It won’t be as over-thetop, but it will still be really good. Make the sour cream-horseradish sauce: In a medium bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic, sea salt, and pepper to taste. Mix thoroughly and refrigerate for at least 4 hours. Twenty minutes before you plan on grilling, remove the meat from the refrigerator and let it sit at room temperature. Preheat a grill or a large grill pan to high. Grill the meat for 10 to 15 minutes (7 1/2 minutes per side), or until desired doneness. (It’s best at medium rare, about 140 degrees F or 145 degrees F.) Set the meat aside, cover and let rest for 5 to 10 minutes. Slice the meat paper-thin with a knife or a countertop deli slicer. Divide the meat among 8 bread slices, spread some sour cream-horseradish sauce on each one, then add a few rings of onion slices and top with the rest of the bread. Ingredients For the Meat: 1 tablespoon fine sea salt Freshly ground black pepper 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons dried oregano 1 tablespoon paprika 1 teaspoon chili powder 2 pounds beef top round, cut into 2 equal pieces For the Sandwiches: 1/2 cup sour cream 1/2 cup mayonnaise 1 teaspoon fresh lemon juice 1/2 cup prepared hot horseradish 1 teaspoon minced garlic 1/2 teaspoon fine sea salt Freshly ground black pepper 16 slices rye bread, lightly toasted 2 white onions, sliced paperthin Directions Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly. Add 1 piece of meat, shake it around in the Brown Sugar Skirt Steak Directions Preheat a grill to high heat. Mix the brown sugar, 2 tablespoons salt, and 1 tablespoon pepper together in a small bowl. Rub into the steaks and set aside for 15 to 20 minutes. Drizzle the onion with olive oil and season with some salt. Grill on each side until soft and darkly charred, about 8 minutes. Set aside. Grill the steaks on high heat until crisp, about 2 1/2 minutes per side. Set aside to rest for 5 minutes, and then slice the steaks across the grain. Serve over the grilled onions with a lime wedge. Ingredients 1/4 cup brown sugar Kosher salt and freshly ground pepper 1 pound skirt steak, trimmed and cut into 4 portions 1 large red onion, cut into thick rounds Olive oil 1 lime, cut into wedges, for serving 604 E. Hwy 82 Nocona, TX 76255 For To Go Curbside Pick Up Orders Call 940-825-3313 3 Mon-Thurs: 11am-9pm Fri: 11am-10pm Sat: 11am-9pm Closed Sundays Chicken Tortilla Casserole 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.) Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with cooking spray. In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chiles, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat. Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/2 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make sure all of the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes. Chicken Gravy: Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the stock and milk and continue to stir while cooking over medium heat. When the mixture thickens, after about 5 minutes, whisk in some salt and pepper. Smothered Pork Chops the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving. Reach 14,000 Readers Every Week with Ingredients 1 cup all-purpose flour 2 tablespoons onion powder 2 tablespoons garlic powder 1 teaspoon cayenne 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 pork chops, 3/4-inch thick, bone-in 1/4 cup olive oil 1 cup chicken broth 1/2 cup buttermilk Chopped fresh flat-leaf parsley, for garnish Directions Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat The Shopper! Call Jamie Today! Pho: 940-872-6186 Fax: 940-872-3559 Ingredients 4 boneless, skinless chicken breasts Salt Chicken Gravy, recipe follows 1 cup canned green chiles, chopped and drained 1 medium onion, finely chopped 1 clove garlic, minced 1 cup sour cream 1/2 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon pepper Cooking spray Twenty-four 6-inch corn tortillas 3 cups shredded Cheddar Chicken Gravy: 6 tablespoons butter 6 tablespoons all-purpose flour 1 cup chicken stock 1 cup milk Salt and pepper Directions Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When cool enough to handle, shred the chicken and set aside. Reserve