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Thursday, September 21, 2017
The Shopper
Dos Chiles
Mexican Restaurant & Bar
All Day Lunch Menu
$6.50
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
Prime Cut
Steak House
Reservations A Must!
EVERY TIME
Delicious
(
Ingredients
5 ears of corn, shucked
1/2 cup small-diced red onion (1
small onion)
3 tablespoons cider vinegar
3 tablespoons good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black
pepper
1/2 cup julienned fresh basil leaves
Directions
In a large pot of boiling salted
water, cook the corn for 3 minutes
until the starchiness is just gone.
Drain and immerse it in ice water
to stop the cooking and to set the
color. When the corn is cool, cut
the kernels off the cob, cutting
close to the cob.
Toss the kernels in a large bowl
with the red onions, vinegar, olive
oil, salt, and pepper. Just before
serving, toss in the fresh basil.
Taste for seasonings and serve cold
or at room temperature.
Fresh Corn Salad
Ingredients
1 pound small white boiling pota-
toes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black
pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white
and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced fl at-leaf
parsley
2 tablespoons julienned fresh basil
leaves
Directions
Drop the white and red potatoes
into a large pot of boiling salted
water and cook for 20 to 30 min-
utes, until they are just cooked
through. Drain in a colander and
place a towel over the potatoes to
allow them to steam for 10 more
minutes. As soon as you can han-
dle them, cut in 1/2 (quarters if the
potatoes are larger) and place in a
medium bowl. Toss gently with the
wine and chicken stock. Allow the
liquids to soak into the warm pota-
toes before proceeding.
Combine the vinegar, mustard,
1/2 teaspoon salt, and 1/4 teaspoon
pepper and slowly whisk in the ol-
ive oil to make an emulsion. Add
the vinaigrette to the potatoes.
Add the scallions, dill, parsley,
basil, 1 1/2 teaspoons salt, and 1/2
teaspoon pepper and toss. Serve
warm or at room temperature.
French Potato Salad
Ingredients
3 tablespoons good olive oil
1 small French bread or boule,
cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into
1-inch cubes
1 hothouse cucumber, un-
peeled, seeded, and sliced 1/2-
inch thick
1 red bell pepper, seeded and
cut into 1-inch cubes
1 yellow bell pepper, seeded
and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and
thinly sliced
20 large basil leaves, coarsely
chopped
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon fi nely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vin-
egar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground
black pepper
Directions
Heat the oil in a large saute
pan. Add the bread and salt;
cook over low to medium heat,
tossing frequently, for 10 min-
utes, or until nicely browned.
Add more oil as needed.
For the vinaigrette, whisk all
the ingredients together.
In a large bowl, mix the to-
matoes, cucumber, red pepper,
yellow pepper, red onion, ba-
sil, and capers. Add the bread
cubes and toss with the vinai-
grette. Season liberally with
salt and pepper. Serve, or allow
the salad to sit for about half an
hour for the fl avors to blend.
Panzanella
The Armadillo Grill
Sunday - ursday 6:00 AM - 9:00 PM Friday & Saturday 6:00 AM - 10:00 PM
2606 FM 174 Bowie, TX @ 940-872-8800
"Life is too short to eat anywhere else!"
The Armadillo Grill
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The Shopper · 940-872-6186 · email@theshopperonline.biz
225 N. Mason St. · Bowie, Texas · 940-531-4140
Dinner for two
Friday night Special at
$
20
2 Cat sh Dinners
2 Sides
2 Drinks
2 Desserts
DINNER INCL
UDES