The Shopper 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. Catfish • Fried Shrimp • Grilled Shrimp Calf Fries • Chicken Livers • Steak Fingers Chicken Breast Strips Bella’s Italian Restaurant 1308 E. Wise • Bowie 872-3997 • 872-4913 Sun & Tues-Thurs 11am-9pm • Fri-Sat 11am-10pm Authentic Italian Cuisine Have a safe & happy new year from all of us at prime cut! Reservations A Must! Prime Cut Steak House Reataurant Restaurant Dos Chiles CLassifieDs Thursday, January 2, 2014 13 Mexican Restaurant & Bar Lunch Specials Starting at $5.25 All Day for Lunch and Dinner 940-872-4909 Find us on Facebook 1001 W. Wise St. Bowie Bacon-Pork Pops on Lemongrass Sticks Ingredients 1/2 pound thin-cut bacon, minced 1 pound ground pork butt 2 cloves garlic, grated 1 tablespoon minced fresh cilantro 1 teaspoon grated peeled ginger 1 teaspoon sugar 2 tablespoons soy sauce Kosher salt and freshly ground pepper 4 stalks lemongrass, cut into twelve 4-inch sticks Sweet chili sauce, for dipping Directions Preheat the broiler. Lightly mix the bacon, ground pork, garlic, cilantro, ginger, sugar and soy sauce in a large bowl and season with salt and pepper. Dampen your hands. Form the meat into 12 balls. Thread a piece of lemongrass halfway through each ball; press the meat mixture down the stalk to form a sausage-like shape, leaving some of the stalk uncovered for the handle. Put the pops on a foil-lined broiler pan and broil until golden brown, 3 to 4 minutes per side. Serve with sweet chili sauce. Lunch Specials....$650 11 Items To Choose From Includes Salad. Dine In Only. 2XL One Topping Pizzas...$1899 940-894-2039 940-894-2122 HWY 59 • 1 MILE SOUTH OF MONTAGUE Spicy Black-Eyed Peas Ingredients 4 slices bacon 1 medium onion, chopped 1 (16-ounce) package dried black-eyed peas, washed 1 (12-ounce) can diced tomatoes and green chiles 1 teaspoon salt 1 teaspoon chili powder 1/2 teaspoon freshly ground black pepper 3 cups water Directions In a large saucepan, cook the bacon until crisp. Remove the bacon, crumble, and set aside to use as a topping for the peas. Saute the onion in the bacon drippings until tender. Add the peas, diced tomatoes and green chiles, salt, chili powder, pepper and water. Cover and cook over medium heat for 45 minutes to 1 hour, or until the peas are tender. Add additional water, if necessary. Serve garnished with crumbled bacon. Deep Fried Olives Ingredients 1 cup canola oil 10 large or colossal green pitted olives 10 large or colossal black pitted olives 3/4 cup all-purpose flour 1/2 teaspoon garlic powder 1 teaspoon chili powder 2 beaten eggs 3/4 cup bread crumbs 1/2 teaspoon freshly ground black pepper 1 pound manchego cheese, cubed 1/2 pound serrano ham, thinly sliced Directions Heat canola oil to 350 degrees F. (Drop a very small piece of bread crumb into the oil if it starts to sizzle the oil is hot enough.) Drain the olives. Mix flour, garlic powder and chili powder together and place in a shallow dish. Pour eggs into another dish, and bread crumbs with ground black pepper into a third. Roll the olives in the flour, then roll them in the beaten egg and finally roll them in the bread crumbs. Set on a plate to give the breading a chance to dry and form a crust while the oil heats. When oil is hot, put half the olives into it, being careful not to drop them and splatter hot oil. Fry until golden brown, then remove and drain on paper towels. Be sure to tip the oil out of the center of the olive. Serve on a platter with Manchego cheese cubes and slices of serrano ham. Stove Top Roasted Pears with Dulce de Leche Ingredients 2 tablespoons butter 1 tablespoon molasses 4 large fairly firm pears (preferably Bosc or Anjou) 1 lemon, juiced 2 cups apple cider, divided Dulce de Leche, recipe follows Salt Grated dark chocolate, for garnish Equipment: a cast iron skillet large enough to hold 8 pear halves Directions In a cast iron skillet large enough to hold the pear halves, add the butter and molasses and begin to “melt” it over low heat. Meanwhile, put the pears on a flat surface, peel and halve them lengthwise. Use a small spoon to scoop out the center part of each half that contains the seeds and tough, fibrous flesh. Sprinkle the pears with lemon juice. When the butter and molasses are melted, add the pears and cook for 2 minutes and then flip. Add about 1 cup of cider to the pan and allow the pears to simmer until they start to become tender, 10 to 15 minutes. Add more cider as needed to prevent them from burning. Cooking times will vary somewhat depending on the size of the pears and their ripeness. Smaller or riper pears will cook faster. Add the sugar and the milk to a small saucepan over mediumlow heat. Whisk to dissolve the sugar and then simmer, stirring often, until the mixture has reduced by at least half, about 1 hour. The mixture should be thick and slightly caramel in color. Spoon some of the Dulce de Leche on each plate and top with the pears. Sprinkle with salt and garnish with grated chocolate. Homemade Dulce de Leche: This is such a simple sauce to make at home. All you need is a little patience and a good wooden spoon! 1 pint whole milk 16 ounces granulated sugar In a medium, heavy-bottomed saucepan, add the milk and the sugar. Stir thoroughly to blend. Put the pan over medium heat and bring it to a boil. Reduce the heat and simmer gently, stirring from time to time. The milk and sugar will become “thin” and then eventually “simmer’ back together and turn a light brown color. Continue to cook, stirring from time to time, until the sauce is golden brown. This whole process takes about 25 to 35 minutes. Transfer to a bowl or jar to cool. Turkey Taquitos Ingredients 2 cups plus 1 tablespoon vegetable oil 1/2 white onion, finely chopped 1 clove garlic, minced 1 tablespoon minced jalapeno 1 1/2 cups shredded turkey 1 1/2 cups shredded jack cheese 1/2 cup Mexican-flavored canned tomatoes, drained and chopped Kosher salt and freshly ground black pepper 18 white or yellow corn tortillas Serving suggestion: Serve with Cranberry Salsa, recipe follows Special equipment: toothpicks Directions Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly. Warm the tortillas in the microwave for 10 seconds so they are pliable. Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes. Drain the taquitos on paper towels and salt. Remove the toothpicks before serving. Cranberry Salsa 1/2 cup canned whole cranberry sauce 1/4 cup chopped fresh cilantro leaves Zest and juice of 1 lime 1 jalapeno, coarsely chopped 1/2 white onion coarsely chopped, covered and microwaved for 1 minute 1/4 cup diced red bell pepper 1/4 cup diced green bell pepper 1/2 cup Mexican-flavored canned tomatoes, drained and chopped Kosher salt and freshly ground black pepper Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos. Roasted Vegetable Frittata Ingredients 1 small zucchini, 1-inch-diced 1 red bell pepper, seeded and 1 1/2-inch-diced 1 yellow bell pepper, seeded and 1 1/2-inch-diced 1 red onion, 1 1/2-inch-diced 1/3 cup good olive oil Kosher salt and freshly ground black pepper 2 teaspoons minced garlic (2 cloves) 12 extra-large eggs 1 cup half-and-half 1/4 cup freshly grated Parmesan cheese 1 tablespoon unsalted butter 1/3 cup chopped scallions, white and green parts (3 scallions) 1/2 cup grated Gruyere cheese Directions Preheat the oven to 425 degrees. Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees. Meanwhile, in a large bowl, whisk together the eggs, half-andhalf, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over mediumlow heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.