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Winner of the
$50 Dining Certificate!
Patti Grenier
Congratulations!
We have pictures!! |
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Chef Sam Recommends... |
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3 Wines to Pair
with Grilled Foods
Particularly suited for the
grill are wines made from the fullest-bodied
grapes: Sauvignon Blanc and Chardonnay for
whites, Merlot/Cabernet blends and Syrah for
reds. Look for bottlings of Sauvignon Blanc
labeled “fumé blanc,” which is a smoky
barrel-fermented style—there’s none better than
Robert Mondavi Napa Valley Fumé Blanc 2006
($20). Best-bet Chardonnays are those labeled
“barrel fermented” or “barrel aged,” again for
the smokiness—look for R.H. Phillips Toasted
Head Chardonnay 2006 ($16). A great red for
grilled fare—even with veggies like eggplant or
fennel—is the lush and toasty Louis M. Martini
Napa Valley Cabernet Sauvignon 2004 ($20). |
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Cooking Tips of
the Month...
Quick tips for lemons:
When shopping, choose smooth-skinned lemons that
feel heavy for their size.
Store lemons in the refrigerator if you will not
be using them immediately.
1 medium lemon equals approximately 1 tablespoon
of lemon zest and 2 tablespoons of lemon juice.
If lemon is cold, microwave it for a few seconds
before squeezing to help extract more juice.
Before juicing, use your palm to roll the lemon
on the countertop a few times.
If you will be using both the lemon zest and
juice, remove the zest before cutting and
juicing the lemon.
When zesting a lemon, make sure to remove only
the thin bright yellow part of the skin as the
white pith underneath is bitter.
Lemon juice sprinkled over fresh fruit such as
sliced apples, prevents discoloration.
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Chef Sam's Recipe of the Month:
Lemon
Pudding Cake
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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1
cup sugar |
Procedure:
1) Heat oven to 300 degrees, lightly butter and
sugar ranekins.
2) Beat egg whites until soft peaks, set aside.
3) Sift sugar with flour and salt.
4) combine buttermilk, lemon juice, egg yolks
and lemon zest in mix with whisk. Add flour mix.
5) Fold in egg whites.
6) Fill ranekins and bake in water.
7) Bathe covered until almost firm, about 30
minutes. Then uncover and cook until brown,
about another 10 to 15 minutes. |
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8
eggs, separated |
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12
tbls. plus, 4tsp flour |
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pinch of salt |
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2
2/3 cups buttermilk |
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1/2 cup lemon juice |
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zest of 2 lemons |
Raspberry Whipped Cream
4tbls Honey
4tbls Powdered Sugar
4tbls Raspberry Sauce
4 cups Heavy Cream
Combine ingredients in a deep bowl and whip
until proper consistency. |
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When |
Time |
What's
Happening? |
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Fri.
Aug. 1 |
8:30 |
DJ Dave |
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Sun.
Aug. 3 |
Anytime |
CLASSIC CAR AND BIKE NIGHT |
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Fri.
Aug. 8 |
8:00 |
Groovy |
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Sun.
Aug. 10 |
Anytime |
CLASSIC CAR AND BIKE NIGHT |
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Fri.
Aug. 15 |
9:00 |
Remember September
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Sun. Aug. 17 |
Anytime |
CLASSIC CAR AND BIKE NIGHT |
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Fri.
Aug. 22 |
8:30 |
DJ Dave |
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Sun. Aug. 24 |
Anytime |
CLASSIC CAR AND BIKE NIGHT |
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Fri.
Aug. 29 |
8:00 |
Funkestra -
Live music from the swing era, 50's and
60's, Motown, Rock 'n' Roll, R&B, to
contemporary and current top 40! |
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Check back for schedule changes and additions! |
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Till Next Month.... |
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See Past Newsletters
Here
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