20 Reataurant Restaurant Has More Than Just Burgers! Thursday, November 28, 2013 The Shopper Burger Kitchen • NACHOS • STEAK FINGER BASKETS • • CHICKEN FRIED STEAK SANDWICHES • • CHOPPED BBQ SANDWICHES • CLUB SANDWICHES • • LOTS OF GREAT MENU ITEMS! • Mon. - Thurs. 10 a.m.-5 p.m. 1006 Hwy 59 N. • Bowie Tx DosRestaurant & Bar Chiles Mexican Lunch Specials Starting at $5.25 All Day for Lunch and Dinner 940-872-4909 Find us on Facebook 1001 W. Wise St. Bowie Sun. 11AM - 8PM Mon. - Sat. 11AM-9PM FREE MARGARITAS FRIDAY & SATURDAY Daily Specials 940-872-2686 $6.99 Fri. & Sat. 10 a.m.-3 p.m. Now Taking Reservations For Christmas Parties 900 W. Hwy. 82 • Nocona 940.825.3044 Authentic Italian Cuisine Lunch Specials....$650 11 Items To Choose From Includes Salad. Dine In Only. 2XL One Topping Pizzas....$18 1308 E. Wise • Bowie 872-3997 • 872-4913 99 Prime Cut Steak House Prime Cut wishes you a Happy Thanksgiving! We will be closed Thanksgiving Day Thursday, Nov. 28th To spend time with out families. 940-894-2039 940-894-2122 Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts Ingredients 1/3 cup extra-virgin olive oil 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 1 1/2 cups Brussels sprouts (about 1/2 pound), halved 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 teaspoon dried thyme 1 teaspoon dried basil 1/4 teaspoon sea salt 2 tablespoons freshly ground black pepper Directions Preheat oven to 400 degrees F. Grease an 11 by 17-inch baking sheet pan with extravirgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes. Lone Star Catfish 211 W. Hwy 82 • Nocona 940-825-3038 Thurs. & Sun. 11 a.m. - 8 p.m. Fri. & Sat. 11 a.m. - 9 p.m. Closed Mon., Tues., & Wed. Bella’s Italian Restaurant Sun & Tues-Thurs 11am-9pm • Fri-Sat 11am-10pm Catfish • Fried Shrimp • Grilled Shrimp Calf Fries • Chicken Livers • Steak Fingers Chicken Breast Strips Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing Ingredients 1 cup (2 sticks) unsalted butter, at room temperature 1/2 bunch fresh sage, leaves finely chopped Kosher salt and freshly ground black pepper 2 large onions, finely chopped 1 loaf cornbread, cubed (about 6 cups) 1 large egg, lightly beaten 1/2 cup heavy cream 3 cups chicken stock 1 (12 to 14 pound) fresh turkey 1 cup pure maple syrup 1/4 cup hot water 8 strips smoked bacon 1/4 cup all-purpose flour 1/2 lemon, juiced Directions Preheat the oven to 350 degrees F and remove the top rack. Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper. In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper. Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven. Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat. Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing. Ultimate Pumpkin Pie With Rum Whipped Cream HWY 59 • 1 MILE SOUTH OF MONTAGUE Green Beans with Caramelized Onions and Almonds Ingredients Kosher salt 3 pounds green beans, trimmed of stem end 1/2 cup skin on sliced almonds 3 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 2 large onions, sliced thin 2 tablespoons chopped fresh thyme leaves Freshly ground black pepper Directions Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper. The Deadline for the Christmas Greetings Issue is December 13th at 5:00 p.m. Contact Jamie at 940-872-6186 to Place Your Ad! 1 unbaked Perfect Pie Crust Dried beans for blind baking Filling: 1 15-ounce can pumpkin puree (not pie filling) 1/2 cup light brown sugar, lightly packed 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon kosher salt 2 teaspoons grated orange zest 3 extra-large eggs, lightly beaten 1 cup heavy cream 1/2 cup whole milk 2 tablespoons dark rum, such as Mount Gay Preheat the oven to 425 F. Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes. Reduce the oven temperature to 350 F. Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the filling into the baked pie shell. Bake for 55 to 65 minutes, until the filling is just set in the middle and knife inserted in the center comes out clean. Set as side to cool completely. Serve with the rum whipped cream. Rum Whipped Cream 1 cup cold heavy cream 3 tablespoons sugar 1 tablespoon mascarpone or creme fraiche 1 tablespoon good dark rum, such as Mount Gay 1 teaspoon pure vanilla extract Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, mascarpone, rum, and vanilla and beat on medium-high until it forms soft peaks. Serve with the pumpkin pie. Perfect Pie Crust 12 tablespoons (11/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.