Rutherford Weekly

Thursday, June 10-June 16, 2021 www.rutherfordweekly.com 828-248-1408 Rutherford Weekly - Page 23 PUBLISHER'S NOTICE: All real estate advertising in this newspaper is subject to the Fair Housing Act which makes it illegal to advertise "any preference, limita- tions or discrimination based on race, color, religion, sex, handicap, fam- ily status or national origin, or an intention, to make any such preference, limitation or discrimination." Familial status includes children under the age of 13 living with parents or legal custodians, pregnant women and people securing custody of children under 18. This newspaper will not knowingly accept any advertis- ing for real estate which is in violation of the law. Our readers are hereby informed that all dwellings advertised in this newspaper are available on equal opportunity basis. To complain of discrimination call HUD toll-free at 1-800-669-9777. The toll-free telephone number for the hearing impaired is 1-800-927-9275. ROSS ROSS WINDOWS WINDOWS THE BEST FOR LESS! CALL FOR ESTIMATE 828-437-4848 • DOUBLE PANE • FULLY WELDED • FREE LOW E GLASS ARGON GAS LIFETIME WARRANTY ©Community First Media Community First Media "up to 101 u.i." ANY SIZE WHITE DOUBLE HUNG $ 189. 00 Installed Answers to Word Search Rutherford Weekly Sudoku Answers FAVORITE CALIFORNIA QUESO FRESCO FISH TACOS Visit realcaliforniamilk.com/hispanic-dairy to find more recipes Avocado Radish Salsa: 2 medium avocados, chopped 1/3 cup finely chopped onion 3/4 cup diced radish 5 serrano chile peppers, seeded and finely chopped 3 tablespoons cilantro, finely chopped 1 clove garlic, finely chopped 1 lime, juice only salt, to taste pepper, to taste Tacos: 1 1/2 pounds swordfish, or other whitefish, steaks or fillets vegetable oil salt, to taste pepper, to taste 1 tablespoon lime juice 1/2 teaspoon ground cumin 12 corn tortillas 6 ounces Real California Queso Fresco cheese, crumbled 2 medium ripe tomatoes, diced 1 cup shredded cabbage Avocado radish salsa: Combine avocados, onion, radish, chile peppers, cilantro, garlic & lime juice. Add salt & pepper, to taste. Set aside. Heat grill to medium heat. Rinse fish, pat dry with paper towels. Rub oil on both sides to coat; season with salt & pepper, to taste. Grill fish 6-9 minutes until cooked through; cool slightly. Remove skin & bones; cut fish into 1 1/2'' strips. In medium bowl, toss fish with lime juice & cumin. Warm torti- llas in microwave or at 275 F in oven. Place equal amounts of fish, cheese, tomatoes, cabbage & salsa in center of each tortilla. Roll up tacos to serve. FRIED LOBSTER PO BOY BURGERS Visit OmahaSteaks.com for more meal inspiration. Pimento Remoulade: 1/2 cup mayonnaise 1 1/2 tablespoons minced pimentos 1 tablespoon Dijon mustard 1 tablespoon minced bread and butter pickles 1 pepperoncino (seeded and minced) 1/4 teaspoon smoked paprika 1/4 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper 1 tablespoon freshly squeezed lemon juice 3 dashes hot sauce kosher salt, to taste Fried Lobster Tails: Vegetable oil, for frying 1/2 cup all-purpose flour 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/4 teaspoon garlic powder 1/4 teaspoon smoked paprika 1 large egg 1 tablespoon water 2 dashes hot pepper sauce 1/4 cup potato chips, finely blended in food processor 1/3 cup panko breadcrumbs 1 tablespoon minced flat leaf Italian parsley 2 Omaha Steaks lobster tails (5 ounces each) Cheeseburgers: 1 pound Omaha Steaks premium ground beef salt, to taste freshly ground black pepper, to taste 2 tablespoons unsalted butter, at room temperature 2 brioche buns 2 slices yellow cheddar cheese 3 leaves romaine lettuce, shredded To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about 1/2-inch deep. In medium bowl, whisk flour, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside. In separate medium bowl, whisk egg, water and hot pepper sauce. Set aside. In third medium bowl, whisk potato chips, panko breadcrumbs and parsley until well incorporated. Set aside. Cut lobster tails in half lengthwise, remove meat from shell and season with remaining kosher salt and black pepper. Toss halved lobster tails in flour mixture first, egg mixture sec- ond then potato chip mixture third, coating thoroughly. Fry lobster tails 3-4 minutes on each side until golden brown and cooked through. Close grill lid between flipping. To make cheeseburgers: Preheat grill to 450 F using direct heat. Form ground beef into two 1/2 pound patties, each about 1/2-inch thick. Using thumb, make dimple in center of each patty to help cook evenly. Season both sides of burger with salt and pepper, to taste. Spread butter on each cut side of buns. Grill burgers 4-5 minutes per side for medium doneness. Add one slice cheddar cheese on each burger, close lid and grill about 30 seconds to melt cheese. Remove patties from grill to clean plate. Place buns cut sides down on grill grates and toast 20-30 seconds, or until well toasted, being careful to avoid burning. To assemble: Place desired remoulade on buns. Place cheeseburgers on bottom buns. Top each with two fried lobster tail halves. Place handful shredded lettuce on lobster tails. Top with buns. The Town of Rutherfordton will build a second Rutherfordton Fire & Rescue station off Baber Road in the future. Rutherfordton Town Council and Mayor Jimmy Dancy showed public support for the second station at its June 2 meeting. The station will be located near the Broad River Water Authority plant. The second station will improve the department's service delivery in the district, said fi re offi cials. An offi cial groundbreaking ceremony will be announced in the near future. Location of Rutherforton's 2nd Ðire station Article Provided By: Jean Gordon The Wildlife Commission opened 34 trout streams and two lakes classifi ed as Delayed Harvest to trout harvest June 5-September 30. From 6 a.m. until 11:59 a.m. Delayed Harvest waters are open only to to all anglers. During this time, anglers can keep up to seven trout per day — with no gear or bait restrictions and no minimum size limits. A list of Delayed Harvest trout waters, regulation information and trout maps can be found at ncwildlife.org/trout. Delayed Harvest Trout Waters Opened June 5 Article provided by: ncwildlife.org. Two broad-winged hawks took to the skies over Grandfather Mountain's MacRae Meadows after a successful release by the Lees-McRae College's May Wildlife Rehabilitation Center staff on Friday, May 21. A few Grandfather Mountain staff members and representatives from local media outlets gathered to watch the release. Nina Fischesser, the director of the May Wildlife Rehabilitation Center, explained that animals treated by the center are normally released close to where they were found, but this was impossible for the two hawks. Instead, she reached out to Grandfather Mountain president and executive director Jesse Pope, a LMC graduate and Fischesser's former intern, to arrange a public release. "This is full circle for us," Fischesser said. "We're really glad we can be here." Hawks are closely linked with Grandfather Mountain, as the mountain is an offi cial Hawk Watch location. Each September, trained counters come to the mountain to scan the skies and track the number of hawks fl ying overhead. These numbers are reported to the Hawk Migration Association of North America and used to assess the health of raptor populations in the country. At Grandfather Mountain, up to 10,000 hawks have been spotted in a single day. May Wildlife Rehabilitation Center releases two broad-winged hawks at Grandfather Mountain Article Provided By: Grandfather Mountain Stewardship Foundation

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