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Catering is one of our
specialties... |
Great Steaks! Great
Prices! |
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Visit us at
Carl Anthony Catering
for your Wedding,
Graduation, Communion,
Confirmation, picnic or
event that you have
planned! We also do
pick-up and delivery
trays.
Call us at 203.268.8486
for more information.
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Don't forget Fathers
Day!
Treat Dad to a dinner he
won't forget!
We will have open
seating
Sunday, June 21 from
4:00pm to 9:00pm
203.268.8486 for
reservations.
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"Patio Party"
June 12th with
Remember September!
Come for dinner
and stay for
the fun!
Music starts at
9:00!
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Get "In The Groove"
on June 26th with...
 Groovy!
Great music for all!
Bring your friends for
drinks and appetizers!
Music starts at 9:00! |
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GET READY..
CRUISE NIGHT is
back!
Stay
tuned for our opening
night date! |
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What else
is happening?..... |
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Fri. June 5 |
9:00 |
Music and Karaoke
with DJ Dave |
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Fri. June 12 |
9:00 |
Remember September |
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Fri. June 19 |
9:00 |
Music and Karaoke
with DJ Dave |
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Sun. June 21 |
4:00-9:00 |
Father's Day! |
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Fri. June 26 |
9:00 |
Groovy |
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Check back for schedule changes and additions! |
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Winner of the
$50 Dining Certificate!
Janna
Eastwood
Congratulations!
Rate
us
here for a chance
to win!
We have pictures!! |
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Chef Sam Recommends... |
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Finca La
Linda Tempranillo
2006
Violet Red with blackberry and ripe plum
aromas. Intense, with great body, complex
velvety finish. Ripe tannins mixed with vanilla,
provided by six months of aging in American oak.
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Missed last month?
See Past Newsletters
Here
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Do
You Know...... |
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...How to clean
clams?
Cleaning clams is
a quick, easy, and important process to be
familiar with. If you do not properly clean
clams before cooking with them, you run the risk
of eating very salty and sandy clams.
1. When selecting your clams, never select a
clam that is chipped, broken, or damaged in any
way. Also, never choose a clam that is open.
Clams should be tightly closed and stored in a
cool area where they can breathe. When you
purchase clams, make sure to immediately unwrap
them at home so they can breathe, otherwise they
might die before you cook them.
2.
Just before cooking, soak your clams for 20
minutes in fresh water. As the clams breathe
they filter water. When the fresh water is
filtered, the clam pushes salt water and sand
out of their shells. After 20 minutes, the clams
will have cleaned themselves of much of the salt
and sand they have collected. Pull the clams up
and out of the water. Do not pour the clams and
water into a straining device because the
expelled sand has sunk to the bottom of the
bowl. Pouring the clams and water into a
straining device would cause you to pour the
sand back over the clams.
3. Once the clams have been soaked, use a firm
brush and scrub off any additional sand,
barnacles, or other oceanic attachments. This is
the same final method used when cleaning
mussels.
Now that you've cleaned 'em, why not cook
something delicious? Try this recipe:
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 Get
the grill out!
Chef Sam's Recipe for June :
Grilled clams with pancetta, charred corn,
tomato, arugula, garlic and red pepper flakes
Serves 4
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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Ingredients |
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2 dozen clams washed |
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1/4 lb. pancetta, chopped |
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2 ears grilled corn |
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6 plum tomatoes diced (medium chunks) |
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4 cloves garlic , thin sliced |
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1 tsp. red pepper flakes |
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1/4
cup extra virgin olive oil |
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1 bunch arugula |
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1 tbs. parsley chopped |
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1/8 cup white wine |
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Procedure:
Preheat grill to 400 degrees. Place cleaned
clams and corn on grill. While these are
grilling, in a sauté pan on the grill, lightly
brown pancetta in oil, then add garlic. Cook for
one minute or until lightly browned. Add
tomatoes and clams (they will be slightly opened
when done) being careful not to spill juice from
the clams. Add wine and cook until almost
completely evaporated. While this is cooking,
remove corn from grill and cut it off the cob.
Add kernels to the sauté pan along with arugula,
parsley, red pepper flakes and salt to taste.
Finish with remaining oil and serve in a bowl
with bread or over your favorite pasta. |
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Till Next Month.... |
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