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Winner of the
$50 Dining Certificate!
Laurene Boulton
Congratulations!
We have pictures!! |
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Chef Sam Recommends... |
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1997 TERRABIANCA CAMPACCIO "RISERVA"
Ripe fruit, smooth round tannins with
richness and complexity. Well-structured
blend of 50% Sangiovese and 50% Cabernet
Sauvignon.
Rated 91 points out of 100
Chef Sam Says...
When this much-heralded '97 vintage
Campaccio was released, I purchased just
about all of the bottles that came into
Connecticut. Now it's at it's peak for
drinking and it's time for all of us to
enjoy what such a superb "Super Tuscan"
is all about. Salute |
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Do
you know....
 How
to Clean Mussels
When selecting your mussels, NEVER choose a mussel that
is chipped, broken, or damaged in any way.
Also, never choose a mussel that is open.
1. When selecting your mussels, NEVER choose a mussel
that is chipped, broken, or damaged in any way. Also,
never choose a mussel that is open. The mussels should
be tightly closed and stored in a cool area where they
can breathe. When you purchase your mussels, make sure
to immediately unwrap them at home so they can breathe,
otherwise they might die before you cook with them.
2. Just before cooking, soak your mussels in fresh
water. Soak them for about 20 minutes. As the mussels
breathe, they filter water and expel sand. After about
20 minutes, the mussels will have less salt and sand
stored inside of their shells.
3. Most mussels have what is commonly called "The
Beard," also known as byssal threads. The beard is
comprised of many fibers which emerge from the mussel's
shell.
4. To remove the beard, using a dry towel, grasp the
beard and give a sharp yank out and toward the hinge end
of the mussel. This method will not kill the mussel. If
you were to pull the beard out towards the opening end
of the mussel you can tear the mussel on the inside of
the shell, killing it. Discard the byssal threads.
5. Remove the mussels from the water. Do not pour the
mussels and water into a straining device because the
sand has sunk to the bottom of the bowl. Pouring the
mussels and water into a straining device would cause
you to pour the sand back on top of the mussels. Place
these mussels into another bowl full of clean cold
water.
6. Once the mussels have been soaked, use a firm brush
to brush off any additional sand, barnacles, or other
oceanic attachments. Rinse the mussels under cool tap
water, and set aside. Dry with a towel before cooking.
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Ingredients: |
Procedure:
(Tastes best if
prepared the day before serving)
Bring 6 cups water and salt to a
boil in a large saucepan over
medium-high heat.Blanch
calamari, remove from pan with a
slotted spoon. Plunge calamari
into ice water; drain.
Add shrimp to boiling water;
cook 3 minutes or until done.
Remove shrimp from pan with a
slotted spoon. Plunge shrimp
into ice water; drain. Add
shrimp to bowl with calamari.
Place a vegetable steamer in
pan. Reduce heat to medium-low.
Arrange scallops in steamer;
cook over simmering water 6
minutes or until done. Plunge
scallops into ice water; drain.
Add scallops to bowl.
Clean mussels, bring water back
to a boil, add the mussels, and
cover. When the steam begins
forcing its way out from beneath
the lid, lower the heat to
medium and steam for five
minutes. Add mussels to
bowl.
Add remaining ingredients (which
you can add more or less of each
to taste) to bowl and toss
lightly, chill.
Yield 6 servings (serving size:
1 cup) |
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6
cups water |
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1/2 pound cleaned calamari |
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1/2 pound medium shrimp,
peeled and deveined |
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1/2 pound bay scallops |
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1
lb mussels in the shell (See "Do
you know" above for cleaning
instructions) |
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6
pepperocini peppers sliced thin |
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1/2 cup sliced celery |
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1/2 cup sliced red onion |
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2
tablespoons extravirgin olive
oil or to taste |
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white wine vinegar to taste |
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sea salt to taste |
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3
tablespoons chopped fresh
flat-leaf parsley |
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3
tablespoons chopped garlic or to
taste |
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lemon (optional or to taste) |
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Wishing you a very Merry Christmas,
Happy Hanukkah and a safe and Happy New
Year!
Till next month... |
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GIFT
CERTIFICATES AVAILABLE