The Shopper Reataurant Restaurant 604 E. Hwy 82 Nocona, TX 76255 For To Go Curbside Pick Up Orders Call Thursday, June 15, 2017 11 940-825-3313 3 Mon-Thurs: 11am-9pm Fri: 11am-10pm Sat: 11am-9pm Closed Sundays Swiss & Mushroom BBQ Burger Heat the olive oil in a large skillet over medium-high heat. Once hot, add the shallot and mushrooms; saute until softened and browned, 4 to 5 minutes. Stir in the BBQ sauce and stir, while cooking, for 1 to 2 minutes more. In a large mixing bowl, break up the meat with your hands. Add the chopped onion, garlic, Worcestershire sauce, and salt and pepper. Mix until thoroughly incorporated. Divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger. Grill the burgers, uncovered, for 4 minutes on the first side. Flip and continue cooking for another 4 minutes for medium. Remove the burger from the grill, place in buns, and immediately top with the Swiss cheese and the hot BBQ mushrooms. DosRestaurant & Bar Chiles Mexican All Day Lunch Menu When in Doubt Dine Out Join Us This Weekend! Reservations A Must! Prime Cut Steak House $6.50 DINNER INCLUDES Ingredients Mushroom Topping: 2 tablespoons olive oil 1 shallot, finely chopped 1 pound button mushrooms, sliced 1/2 cup Neelys BBQ Sauce Burgers: 2 1/2 pounds ground beef 1/4 red onion, finely chopped 3 cloves garlic , finely chopped Dash Worcestershire sauce Kosher salt and freshly ground pepper 6 slices Swiss cheese 6 hamburger buns, toasted Directions Preheat the grill to mediumhigh heat. 940-872-4909 Find us on Facebook 1001 W. Wise St. Bowie 940-894-2039 940-894-2122 HWY 59 • 1 MILE SOUTH OF MONTAGUE Dinner for two Friday night Special at One Topping Pizzas Tues-Thurs: 11:00 am - 9:00 pm Fri & Sat: 11:00 am - 10:00 pm Sun: 11:00 am - 9:00 pm Bella’s Italian Restaurant 2 Extra Large $ 18 99 $ 20 2 Catfish Dinners 2 Sides 2 Drinks 2 Desserts 1308 E. Wise • Bowie 940-872-3997 • 940-872-4913 Breakfast • Yogurt • Sandwiches • Salads Whiskey Glazed Flat Iron Steaks & Grilled Potatoes heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil. Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak. Grill the steaks until an internal temperature on an instantread thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until wellmarked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl. Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side. Free Live Entertainment Friday by Gerald English 225 N. Mason St. • Bowie, Texas • 940-531-4140 Hanger Steak Sandwich with Bourbon Creamed Spinach minutes. Your pot may flambe from the bourbon, don’t worryjust wait until the alcohol burns off. Once reduced, turn off the heat and whisk in the butter. Sprinkle the steak liberally with salt and pepper. Heat a cast-iron pan over mediumhigh heat. Add a light coat of oil and place the steak in the pan. Cook the steak almost to desired doneness, depending on thickness, 3 to 5 minutes per side. Turn off the heat and glaze the steak on all sides in the pan while flipping. Remove the steak from the pan to rest. For the sandwich build: Pile some Bourbon Creamed Spinach on the bottom piece of the pretzel roll. Thinly slice the steak against the grain and place on top of the spinach. Top with some red onions and finish with the top of the roll. Repeat for the remaining sandwiches. Bourbon Creamed Spinach: Strain the thawed spinach in a colander and squeeze liquid out with a towel. Melt the butter in a large straight-sided skillet over medium heat. Add the garlic and onions, season with salt and pepper and cook until onions are softened, about 5 minutes. Turn off the heat and add the bourbon. Stir to combine, turn heat back on to medium and simmer 1 minute. Add the cream, and cook until the cream is reduced by half, about 5 minutes. Stir in the cheese and cook until melted, and then mix in the spinach to combine. Cover and cook over low heat until the spinach is tender, 8 to 10 minutes, and then season with salt and pepper. BBQ SERVED on Saturdays during 11:00 am - 8:00 pm T HE DE N Trade Days Weekend Monday - Friday 6:00 am - 5:00 pm 300 N. Mill St. • Bowie, Texas • 940.872.9653 Ingredients 1/2 cup whiskey, such as Jack Daniels 1 tablespoon brown sugar Kosher salt and freshly ground black pepper 1/4 cup olive oil 4 cloves garlic, smashed Four 8-ounce flat iron steaks or filet mignon steaks 1 1/2 pounds Yukon gold potatoes 2 tablespoons chopped fresh chives 1 teaspoon white wine vinegar Directions Preheat a grill on mediumhigh heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes. Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high Call Jamie at The Shopper today to get the word out! IS BUSINESS SLOW? 940-872-6186 Ingredients Old Fashioned Glaze: 2 oranges, peels removed in large strips and reserved 1 cup bourbon 2 tablespoons maraschino cherry juice Freshly ground black pepper 2 tablespoons unsalted butter Steak: 2 pounds hanger steak Kosher salt and cracked black pepper Vegetable oil Sandwich Build: 4 pretzel rolls, buttered and griddled 1 small red onion, sliced and soaked in ice water for 15 minutes Bourbon Creamed Spinach: Two 10-ounce boxes frozen spinach, thawed 3 tablespoons unsalted butter 2 cloves garlic, minced 1 small yellow onion, finely chopped, about 1 cup Kosher salt and pepper 1/4 cup bourbon 1 1/2 cups heavy cream 2 cups grated smoked gouda cheese Directions Sandwich Build: For the glaze: Add the orange peel, bourbon, cherry juice and some black pepper to a small saucepan. Simmer until reduced to 1/4 cup, about 10 Classic Fried Chicken Ingredients Marinade: 3 cups buttermilk 2 teaspoons sugar 2 teaspoons kosher salt Few dashes hot sauce (recommended: Tabasco) 1 whole chicken (about 4 pounds), cut into 8 or 10 pieces Batter: 1 cup all-purpose flour 1 cup cornstarch 2 teaspoons baking powder 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon smoked sweet paprika 1/4 teaspoon chile de arbol powder 1 3/4 cup cold water 10 cups canola oil Fine sea salt Directions For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally. Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying. For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes. Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.