The Shopper, Issue 21- June 29, 2017 Page 5

The Shopper Reataurant Restaurant 604 E. Hwy 82 Nocona, TX 76255 Thursday, June 29, 2017 5 One Topping Pizzas Mon-Thurs: 11am-9pm Fri: 11am-10pm Sat: 11am-9pm Closed Sundays Bella’s Italian Restaurant 2 Extra Large $ For To Go Curbside Pick Up Orders Call Tues-Thurs: 11:00 am - 9:00 pm Fri & Sat: 11:00 am - 10:00 pm Sun: 11:00 am - 9:00 pm 18 99 Prime Cut Steak House When you think about Steak, You think about US! Reservations A Must! 940-825-3313 3 1308 E. Wise • Bowie 940-872-3997 • 940-872-4913 DosRestaurant & Bar Chiles Mexican All Day Lunch Menu Breakfast • Yogurt • Sandwiches • Salads $6.50 BBQ SERVED on Saturdays during 11:00 am - 8:00 pm T H E DE N 940-872-4909 Find us on Facebook 1001 W. Wise St. Bowie Trade Days Weekend Monday - Friday 6:00 am - 5:00 pm 300 N. Mill St. • Bowie, Texas • 940.872.9653 940-894-2039 940-894-2122 Dinner for two Friday night Special at HWY 59 • 1 MILE SOUTH OF MONTAGUE Grilled Corn Salad with Lime, Red Chili & Cotija 1 tablespoons ancho chili powder 1/4 cup chopped fresh cilantro leaves 1/4 cup grated cotija cheese Directions Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take oﬀ the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat. Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through. Serve with the steak. DINNER INCLUDES Ingredients 8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes Canola oil Salt and freshly ground black pepper 1/4 cup creme fraiche 2 limes, juiced and 1 zested $ Creamy Potato & Prosciutto Salad 1/4 cup stone-ground mustard 2 teaspoons apple cider vinegar Kosher salt and freshly ground pepper Directions Make the salad: Preheat the oven to 400 degrees F. Brush a baking sheet with the olive oil and arrange the prosciutto in a single layer. Bake until the fat is rendered and the prosciutto is crisp, 12 to 14 minutes. Remove the prosciutto to a rack and let cool completely, then break into pieces and set aside. Meanwhile, ﬁll a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork- 20 2 Catfish Dinners 2 Sides 2 Drinks 2 Desserts Free Live Entertainment Friday by Manny Trevino 225 N. Mason St. • Bowie, Texas • 940-531-4140 Mexican Style Corn bine the chipotle powder and salt and store in an airtight container. For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels oﬀ the cobs. Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt. Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt. Ingredients Chipotle Salt: 5 tablespoons chipotle powder 3 tablespoons kosher salt Corn: 6 ears corn 1/2 red onion, minced 1 tablespoon vegetable oil 3/4 cup crumbled cotija cheese 3/4 cup mayonnaise 2 tablespoons roughly chopped fresh cilantro Zest of 2 limes Directions For the chipotle salt: Com- Ingredients For the salad: 1 tablespoon extra-virgin olive oil 4 ounces sliced prosciutto 2 pounds baby tricolor or red bliss potatoes, quartered Kosher salt For the dressing: 1 cup mayonnaise 2 scallions, ﬁnely chopped 1 teaspoon sugar 1/2 teaspoon sweet paprika tender, about 15 minutes. (The potatoes will continue to cook when you remove them from the water, and you don’t want a mushy potato salad!) Drain in a colander, then place the colander over the now-empty pot, oﬀ the heat, to allow the excess moisture to evaporate from the potatoes. Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika, mustard and vinegar. Taste and then season with salt and a few grinds of pepper. Add the potatoes to the bowl with the dressing and gently toss. Refrigerate at least 1 hour. Sprinkle the crispy prosciutto on top before serving. Reach 14,000 Readers Every Week with The Shopper! Call Jamie Today! Pho: 940-872-6186 Fax: 940-872-3559 Bacon-and-Egg Potato Salad 6 scallions, ﬁnely chopped 1 medium red onion, diced 1 tablespoon sugar Kosher salt and freshly ground pepper Directions Put the potatoes in a medium saucepan and cover with cold water. Bring to a boil, then reduce the heat to medium and cook until fork-tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over low heat until crispy, about 12 minutes. Drain on paper towels. Put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from the heat, cover and let stand 6 minutes. Drain and run under cold water to cool; peel and chop. Drain the potatoes (do not rinse), transfer to a baking sheet and let cool 6 to 8 minutes. In a small bowl, combine the vinegar, mayonnaise, mustard, scallions, red onion, sugar, and salt and pepper to taste. Transfer the potatoes to a large bowl and add the bacon and hard-cooked eggs; fold in the mayonnaise mixture. Serve at room temperature. Fee Knic Knacs Café 13307 US Hwy 82 W. Ringgold, TX (the new ﬁnd in Ringgold) 940-727-1158 Introducing Ingredients 2 pounds small red-skinned potatoes, quartered 1 pound bacon, chopped 2 large eggs 2 tablespoons red wine vinegar 3/4 cup mayonnaise 3 tablespoons whole-grain mustard $ Includes 6oz. Sirloin & 4 Butterﬂy Jumbo Shrimp (Cooked your way • Grilled, Scampi or Fried) 14 Surf N’ Turf 95 AVAILABLE SATURDAYS & SUNDAYS ONLY Please call to make RESERVATIONS for 6 + people Baked Potato • Veggie of the Day • Choice of Soup/Salad Mondays, Thursdays thru Sundays • 10 am – 9 pm Tuesday & Wednesday • CLOSED Let us give you an outstanding look with one of our custom designed advertisements. Call Jamie today! New Business? Existing Business? The Shopper • 940-872-6186 • email@theshopperonline.biz We are BYOB. Please bring your own beer or wine.