Clocktower Square
477 Main Street
Monroe, CT
Reservations
203.268.8486
203.452.8452 - fax
Gift Certificates Available
%20files/Catering_Jul27_B.pdf
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See Past Newsletters
Here
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Extra!
Extra!
"Our 10 Year Anniversary Celebration"
Continues at Carl
Anthony's!
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*Every Sunday Night*
Carl Anthony
Classic Car
and Bike Night!
This was a big hit
last week!
We'll have pictures next month! |
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*More News*
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Cooking
Tips of the Month
Did you know...
When picking out a
striped bass or any fish filet remember
these 4 things:
1 - Make
sure that it is white-pink in color.
2 - The blood line should be bright red
not dark or black.
3 - The flesh should spring back when
touched.
4 - It should NOT smell like fish!
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Chef Sam
Recommends... |
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Benziger
Sauvignon Blanc
Certified Organic
Bio Dynamic Wine
The grassy notes
combine beautifully with the
floral citrus flavors. The
generous fruit is supported by
the acidic structure and the
impressive mouthfeel. The
brightness of the wine is
revealed in every sip. Enjoy
with crisp vinaigrettes, white
fish, or fresh fruit. |
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 Chef Sam's
Recipe of the Month
Spring into the season with this
delicious dish; a specialty of Chef Sam's
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!
Wild Striped Bass with
Preserved Lemon Crema,
Asparagus, Rock Shrimp and Ramps
Serves 4
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4 skinless
Bass Filets-6 oz. each (local preferred) |
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To
Pickle Ramps:
(PREPARE THE NIGHT BEFORE) |
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2lbs. Rock
Shrimp |
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2 CUPS
WATER |
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2 lbs.
Ramps (WILD LEEKS) |
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1 CUP
WHITE VINEGAR |
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1 bunch
asparagus |
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2/3 CUP
SUGAR |
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1 TBS.
SEA SALT |
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For
Crema: |
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1 TBS.
PEPPERCORNS |
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3 EGGS |
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1 TBS.
MUSTARD SEED |
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1/2 CUP
LEMON JUICE |
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1 BAY
LEAF |
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3/4 CUP
SUGAR |
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1/2
JALEPEO SLICED |
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PINCH SEA
SALT |
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1 TSP
FENNEL SEED |
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To
Pickle Ramps: |
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Clean and separate leaves
from bulb and stem. Put bulbs and stems
in a bowl and set leaves aside to saute
later. Combine all pickling ingredients
in a pan and bring to a boil. Pour over
bulbs and stems, cover and refrigerate
overnight. |
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For
Crema: |
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Set up a double boiler
with aluminum bowl on top. Bring water
to a boil. Add all ingredients to bowl
and stir slowly and constantly for
approximately 10 minutes or until crema
becomes sour cream like in texture.
remove from heat, cover and refrigerate
until chilled. (use a container that
seals to prevent a skin from forming on
the top) |
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Execution: |
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In a heavy bottom, oven
proof saute pan, heat 1 tbs. oil until
smoking. Add bass Filets and do not move
for approximately 2 minutes or until
brown. flip filets over and place pan in
375 degrees or until desired doneness is
achieved. Meanwhile, boil a pot of water
with a pinch of sea salt and quickly
blanch asparagus in water then drain.
Remove fish from the oven
and from the pan and set in a warm
place. Saute shrimp in the same pan,
remove reserve with fish and in the same
pan saute the ramp leaves until wilted. |
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Plate: |
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Spoon lemon crema onto
plate
Place asparagus over lemon crema
Place bass filet over asparagus
Place sauted ramp leaves and pickled
bulbs on bass filet
Arrange shrimp around plate
Drizzle with extra virgin olive oil.
Let us do the cooking!
Be sure to check out our catering menu
here! |
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Winner of the
$50
Dining Certificate!
Congratulations
Karen Forger
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What's Happening at CA's in June?
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When |
Time |
What's
Happening? |
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Sun.
June 1 |
6:30
PM |
The
DAgostino Band
- Singin' & Swingin'
Dinner Show |
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Sun.
June 1 |
Anytime |
CLASSIC CAR AND BIKE NIGHT |
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Fri.
June 6 |
8:00 PM |
DJ Dave |
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Sun.
June 8 |
Anytime |
CLASSIC CAR AND BIKE NIGHT |
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Fri.
June 13 |
8:00 PM |
Remember
September - One of Connecticut's favorite
bands! |
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Sun.
June 15 |
Anytime |
CLASSIC CAR AND BIKE NIGHT |
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Fri.
June 20 |
8:30 |
Fast Lane Band |
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Sun.
June 22 |
Anytime |
CLASSIC CAR AND BIKE NIGHT |
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Fri.
June 27 |
8:00 PM |
DJ Dave |
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Sun.
June 29 |
Anytime |
CLASSIC CAR AND BIKE NIGHT |
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Till Next Month.... |
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