Reataurant
Restaurant
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Thursday, September 28, 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
2
Extra
Large
One Topping Pizzas
$
18
99
Bella's Italian Restaurant
1308 E. Wise · Bowie
940-872-3997 · 940-872-4913
Tues-Thurs: 11:00 am - 9:00 pm
Fri & Sat: 11:00 am - 10:00 pm
Sun: 11:00 am - 9:00 pm
940-894-2039 940-894-2122
HWY 59 · 1 MILE SOUTH OF MONTAGUE
Prime Cut
Steak House
Reservations A Must!
A Short
Drive To A
Great Meal
Ingredients
4 center-cut bone-in pork rib
chops
(3/4 to 1 inch thick; 10 ounces
each)
1/4 cup extra-virgin olive oil
1 teaspoon fi nely chopped fresh
rosemary
1 teaspoon fi nely grated lemon
zest
Kosher salt and freshly ground
pepper
1 19-ounce can chickpeas, drained
and rinsed
6 cloves garlic, smashed
1/2 cup sliced jarred roasted red
peppers
1/3 cup low-sodium chicken broth
Chopped fresh parsley, for top-
ping
Directions
Preheat the broiler. Toss the
pork chops with 1 tablespoon ol-
ive oil, the chopped rosemary and
grated lemon zest on a rimmed
baking sheet; season generously
with salt and pepper.
Toss the chickpeas, garlic,
roasted red peppers and rosemary
sprigs with the remaining 3 table-
spoons olive oil, 1/2 teaspoon salt
and a few grinds of pepper. Scat-
ter around the pork chops. Pour
the chicken broth over the chick-
pea mixture.
Broil, stirring the chickpea
mixture once and rotating the
baking sheet halfway through, un-
til a thermometer inserted into the
pork registers 145 degrees F, 10 to
12 minutes. Sprinkle with parsley.
Rosemary-Garlic Pork Chops
Ingredients
Kosher salt
12 ounces fettuccine
1 tablespoon unsalted butter
1 large shallot, minced
1 1/4 cups heavy cream
1 large egg yolk
1 to 2 teaspoons fi nely grated lem-
on zest
1/3 cup grated pecorino cheese,
plus more for garnish
Freshly ground pepper
Crusty bread, for serving (option-
al)
Directions
Bring a large pot of salted water
to a boil. Add the fettuccine and
cook as the label directs. Drain,
reserving about 1/2 cup cooking
water.
Meanwhile, melt the butter in a
skillet over medium heat. Add the
shallot and a pinch of salt and cook,
stirring occasionally, until lightly
golden, about 3 minutes. Whisk
the cream, egg yolk and lemon
zest in a bowl. Reduce the heat to
low and add the cream mixture and
cheese to the skillet. Cook, whisk-
ing, until slightly thickened, about
2 minutes. Season with salt and 2
to 3 teaspoons pepper.
Add the pasta to the skillet and
toss, adding enough of the re-
served cooking water to loosen the
sauce. Divide among bowls and
garnish with more pecorino. Serve
with crusty bread, if desired.
Lemon-Pepper Fettuccine
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
New Business? Existing Business?
Let us give you an outstanding look with one of our custom designed advertisements. Call Jamie today!
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