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Get Your Costumes Ready!
Halloween Party!
Friday, October 31st |
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Did You Know... |
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 Conch
meat has a mild, sweet clam-like flavor, but is
extremely tough and must be pounded, or
marinated in lime juice to tenderize it before
cooking. Some of the most common uses are for
conch fritters, conch chowder, conch steaks and
marinated raw conch salad.
What's Happening at C
A's this Month?
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When |
Time |
What's
Happening? |
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Fri.
Sept. 5 |
8:00 |
Remember September |
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Fri.
Sept. 12 |
8:00 |
DJ Dave |
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Fri. Sept. 19 |
8:00 |
Groovy |
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Sun.
Sept. 21 |
6:00 - 9:00 |
The
D'Agostino Band |
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Fri. Sept. 26 |
8:00 |
DJ Dave |
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Check back for schedule changes and additions! |
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Winner of the
$50 Dining Certificate!
Michelle Salem
Congratulations! |
Chef Sam's
Recipe of the Month:
Scungilli Fritters
Chef Sam is not only self
taught, but creates signature
dishes with a “new-school”
Italian flavor that are
beautifully displayed and
memorably delicious! See some of
his signature dishes
here. |
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Procedure:
Combine flour, baking powder,
eggs, milk, beer and salt to
taste in a large bowl. Fold in
chopped ingredients and
refrigerate for 1 hour.
Use a heavy bottom fry pan and
fill 1/3 with your favorite oil
for frying and heat. (we suggest
Grape seed oil or vegetable oil
because they have a higher
"flash point" (oil can stand a
higher temp. without burning),
peanut being the highest.
Scoop out portions of batter and
drop in hot oil, keeping the
size consistent. Fry on each
side until golden brown.
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Ingredients: |
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2
lbs conch - roughly chopped |
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1
1/2 cups flour |
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2
1/2 tbls. baking powder |
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2/3 cup milk |
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2
eggs |
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6
tbls. beer |
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1/2 cup red pepper - finely
chopped |
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1
scallion - finely chopped |
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1/2 jalapeno - finely chopped |
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Remember
September
See their
