The Shopper Reataurant Restaurant Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan generously. Melt 2 tablespoons butter in a large skillet over mediumhigh heat. When it just starts to brown, throw in the lobster and stir and cook for 1 minute. Set the lobster aside. Add the remaining 4 tablespoons butter to the same skillet. Sprinkle in the flour, whisking to combine. Let the roux cook for a minute or so, whisking constantly. Pour in the milk, whisking constantly, then cook the white sauce until thick and bubbly, 3 to 5 minutes. Next, add the half-andhalf, 1 teaspoon of salt and plenty of black pepper, and stir to combine. Add the Parmesan (holding back some for the topping), Cheddar, fontina and goat cheese and stir them around to melt. Stir in the lobster and macaroni. Pour the mac and cheese into the prepared pan and top with the reserved Parmesan. Bake until bubbly and a slight crust forms on top, 20 to 25 minutes. Thursday, July 27, 2017 15 Lobster Mac n Cheese Prime Cut Steak House Dinner for two Friday night Special at Ingredients 8 ounces macaroni 6 tablespoons salted butter, plus more for buttering the pan 2 lobster tails, meat removed and chopped into large chunks 1/4 cup all-purpose flour 2 cups whole milk 1/2 cup half-and-half Salt and freshly ground black pepper 1 cup shelf-stable grated Parmesan, such as Kraft 3/4 cup grated sharp Cheddar 3/4 cup grated fontina cheese 4 ounces goat cheese (chevre) Directions Bring a large pot of water to a boil. Cook the macaroni until still very firm; the macaroni should be too firm to eat right out of the pot. Drain and set aside. The BEST MEAT is in the COUNTY SEAT! Reservations A Must! DINNER INCLUDES $ 20 2 Catfish Dinners 2 Sides 2 Drinks 2 Desserts 225 N. Mason St. • Bowie, Texas • 940-531-4140 940-894-2039 940-894-2122 Breakfast • Yogurt • Sandwiches • Salads HWY 59 • 1 MILE SOUTH OF MONTAGUE 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 $ Rib Eye Steaks with Cowboy Butter scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you’d like. Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it’s all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process. For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks. Melt the butter in a heavy ovenproof skillet over mediumhigh heat. When it’s melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes. Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes on Saturdays during Trade Days Weekend T H E DE N BBQ SERVED 18 99 1308 E. Wise • Bowie 940-872-3997 • 940-872-4913 11:00 am - 8:00 pm Monday - Friday 6:00 am - 5:00 pm 300 N. Mill St. • Bowie, Texas • 940.872.9653 Mushroom Pilaf black pepper 2 tablespoons chopped fresh parsley Directions In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes. When it’s done, sprinkle over some chopped parsley and serve. 604 E. Hwy 82 Nocona, TX 76255 For To Go Curbside Pick Up Orders Call Ingredients Cowboy Butter: 2 sticks salted butter, softened 1/3 cup finely minced fresh parsley, plus more if needed 1/4 teaspoon red pepper flakes A pinch of coarsely ground black pepper, plus more if needed 1 clove garlic, finely minced 1 lemon, zested and halved Salt, optional Steaks: Salt and freshly ground black pepper 4 rib eye steaks, 2 inches thick 2 tablespoons butter Directions For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it’s fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it’s totally combined, 940-825-3313 3 Mon-Thurs: 11am-9pm Fri: 11am-10pm Sat: 11am-9pm Closed Sundays Ingredients 4 tablespoons butter 3 cloves garlic, finely minced 2 medium onions, chopped 1 pound cremini mushrooms, roughly chopped 1 pound white mushrooms, roughly chopped 8 ounces shiitake mushrooms, stems removed, roughly chopped 2 cups long-grain rice 1/2 cup white wine 3 cups chicken stock 1/4 teaspoon turmeric Salt and freshly ground DosRestaurant & Bar Chiles Mexican All Day Lunch Menu $6.50 940-872-4909 Find us on Facebook 1001 W. Wise St. Bowie Call Jamie at The Shopper today to get the word out! IS BUSINESS SLOW? 940-872-6186 Reach 14,000 Readers Every Week with Homemade Ranch Dressing 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper Dash hot sauce 1/4 to 1/2 cup buttermilk (as needed for desired consistency) Directions Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork. In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed. Fee Knic Knacs Café 13307 US Hwy 82 W. Ringgold, TX We are Open Mondays, Thursdays thru Sundays 10 am – 9 pm The Shopper! Call Jamie Today! Pho: 940-872-6186 Fax: 940-872-3559 Ingredients 1 clove garlic 1/4 teaspoon kosher salt 1 cup real mayonnaise 1/2 cup sour cream 1/4 cup Italian flat-leaf parsley leaves, minced 2 tablespoons fresh dill, minced 1 tablespoon minced fresh chives 1 teaspoon Worcestershire sauce 1/2 teaspoon ground black pepper 1/2 teaspoon white vinegar Every Sunday from 4:00 - 9:00 pm *2 children per Adult for discount. 10 years & under KIDS EAT FREE* STARTING SEPTEMBER 5TH TUESDAYS: 2 can dine for $20 Pick of (2) meals priced up to $10 (1) Dessert to Split • Tea, Coffee, or Glass of Wine Call For Reservations: 940-727-1158