Come join us on
Wednesday nights
when a special
list of
exclusive wines
will be offered
at wine shop
prices!
Each hand
picked, top end
wine will be
available
for your tasting
as well!
For more
information -
203-268-8486
Winner of the
$50 Dining Certificate!
Keith Miska
Congratulations!
Rate
us
here for a chance
to win!
We have pictures!!
Chef Sam Recommends...
Another great Luigi Bosca wine!
Finca La
Linda Rose` Malbec
Made from Malbec grapes, this wine has an
appealing light pink color with violaceous hues.
On the nose it displays red stone fruit and
strawberry aromas. It is a dry and fresh wine
with sweet sensations. Enjoy with fish and white
meats.
Fresh
vs. Frozen Scallops: ......
Just because a scallop has never been frozen is
no guarantee that it's been properly handled on
its journey from fishing boat to supermarket.
Choosing between frozen and fresh depends on
what's available. If you live near the coast and
have a reputable seafood purveyor, fresh might
be best. But a good IQF ("individually quick
frozen") scallop might be superior to a "fresh"
supermarket scallop that's five days old.
Thaw frozen scallops overnight in the fridge.
Don't use a microwave and don't thaw them at
room temperature. In a pinch you can defrost
frozen scallops by running cold (not warm or
hot) water over them.
Chef Sam's "Requested" Recipe for August:
Scallop Piccata with Caper Berries and Spinach
Napolitana (Serves 2)
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!
Scallops 6 Diver Scallops
2 Tbsp Olive Oil
Salt
Juice of 2 Lemons
¼ Cup White Wine
Butter
6 Caper Berries
Fish
Stock In sauté pan, heat oil until
smoking. Add scallops, sear both sides
approximately 2 minutes or until golden brown.
Add white wine, lemon juice and caper berries.
Reduce by 2/3rd’s. Add butter to emulsify.
Spinach
2 Cups Spinach
1 Garlic Clove (Thinly Sliced)
1 Tbsp. Golden Raisins
4 Gaeta Olives (Pitted and Sliced)
Salt to Taste
Red Pepper Flake to Taste
In a sauté pan with 2 tbsp. of olive oil add
garlic to light brown. Add all other ingredients
until spinach is wilted.
Plate: Place sauté spinach on plate
and arrange scallops on top. Garnish with caper
berries and sauce.
Want the best take-out EVER
for lunch or dinner?
Check out our NEW
take
home menu.
For Take Out
and Delivery at 3 convenient locations! SHELTON
• TRUMBULL
• FAIRFIELD
225-6000
261-1939
254-3772
Visit us at
Carl Anthony Catering
for your Wedding,
Graduation, Communion,
Confirmation, Bar/Bat
Mitzvah, picnic ,
barbeque or any
event you are planning!
We also do
pick-up and delivery
trays.
Call us at 203.268.8486
for more information.
Mia
& the Riff 
