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Winner of the
$50 Dining Certificate!
Richard Robinson
Congratulations!
We have pictures!! |
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Chef Sam Recommends... |
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 A
Great Spring Wine!
Montes Sauvignon Blanc
Chef Sam Says...
A clear, crispy and fruity wine with
light yellow-green color, bright and
transparent. Selected grapes picked to
show the best varietal aromas and fruit.
Extremely attractive tropical fruits and
grassy due to the cool Casablanca
climate. A fresh, crispy light, happy
wine to the palate!
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See Past Newsletters
Here
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Chef Organic Joe
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Natural and Organic choices and recipes
that are delicious and good for you!
Now Offering All Natural Veal and Pork
Tenderloin Dishes
Veal chops and pork tenderloin at
Trattoria Carl Anthony are always all
natural and prepared to perfection! Be
sure to try one of these signature
dishes!
Pork Tenderloin ' Al Pepe'
with a light dusting of peppercorn –
crispy sweet potato ravioli – garlic
braised winter greens –
roasted garlic applesauce & chianti
caramel
Veal Saltimboca
veal scaloppini with prosciuttio –
fontina – spinach & sage demi-glace
Veal Marsala
veal scaloppini with mushrooms – roasted
peppers & marsala wine |
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Chef Sam's Recipe of the Month:
Crispy
Blackfish with Rock Shrimp, Baby Arugula and
Spicy Sicilian Lemon Zuppetta
(Serves 4)
Chef Sam is not only self taught,
but creates signature dishes with a “new-school”
Italian flavor that are beautifully displayed
and memorably delicious! Here's a great dish
that you can cook at your house!
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2 lb Blackfish |
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4 c Baby Arugula, sauteed in
oil |
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1 c wonder Flour |
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1/2 lb Rock Shrimp |
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Zuppetta |
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Zest and juice of
6 lemons |
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1/2 c White Wine |
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1 small pinch
saffron |
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4T caperberries(12) |
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2c fish stock |
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1T Sugar |
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2
Shallots finely diced |
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1t Oil |
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1 t
Red Pepper flakes |
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Salt and pepper
to taste |
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In a
sauce pan, sweat shallots in a teaspoon of oil
until translucent-do not brown. Add white wine.
Reduce by half. Add lemon juice, saffron, and
fish stock. Bring to a boil and simmer (reduce
heat) for 5 minutes. Add sugar. red pepper
flakes and caperberries. Salt and pepper to
taste. Simmer another 5 minutes and set aside.
In a 10" pan, heat olive oil
until smoking. Salt and pepper blackfish. Dredge
in flour and add to smoking pan. Brown each side
approximately 3-4 minutes. Add rock shrimp to
pan. Cook another 2 minutes or until fish is
cooked through.
To serve:
In 4 large bowls, place baby
arugula in center. Ladle warm zuppetta over
arugula. Top with blackfish (one serving is
approximately 8 oz). Add rock shrimp evenly
distributed. Garnish with lemon zest, chopped
chives and micro greens. |
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Till Next Month.... |
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