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Carl Anthony News
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Keeping you "In the Loop" for
January 2010
What's Happening
This Month...
Friday,
Jan.8
Friday,
Jan.15
DJ Dave
Music
and
Karaoke
Turn
it up with DJ Dave on the turn table....
Karaoke....the place to be!
Bobby
Wheeler
7pm-10pm
DJ Dave
10pm-2am
Friday,
Jan.22
Friday,
Jan.29
DJ Dave
Music
and
Karaoke
Grab the
mike....have
some
fun....bring
your
friends!
DJ Dave
Music
and
Karaoke
DJ Dave
plays
all your
favorite
dance
music.
Come
have
some
fun!
Stop
by
for
a
drink
and
check
out
our
lounge!!
We're
gathering
all
pics
from
our
"Red
Carpet
New
Years
Party
2009"
Check
back
soon!!
Click
camera
to
see
past
events!
"Bogel
Wine
Dinner"
March
date
to
be
announced
soon!
Wine Shop Wednesday!
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
for your Wedding,
Graduation, Communion,
Confirmation, Bar/Bat
Mitzvah, picnic ,
barbeque or
event
you are planning!
We also do
pick-up and
delivery
trays.
Call us at 203.268.8486
for more information.
January winner of the
$50 Dining Certificate!
Sandy
Gonzalez
Congratulations!
Missed last month's newsletter? See Past Newsletters
Here
How well do you
know your herbs?
Try
answering these
ten questions on
some well known,
and not so well
known, culinary
plants to tempt
your appetite!
See how much you
know
here
Did You Know...
There are more
than 600 pasta
shapes produced
worldwide! See
the list
here
Chef Sam's Recipe for January: Spiced Pork
Chops With Sweet & Sour Pancetta, Pomegranate
and Pignoli Caponata
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!
Ingredients
4 Bone in rib pork chops
(1 1/2 to 2 inches thick, 12-14 oz.
each)
1 Tsp chopped fresh sage
2 Tsp coarse sea salt
2 Tsp peppercorns crushed
1 Tbs sweet paprika
1 Tbs ground Aleppo pepper (pepper has a
moderate heat level
and tastes slightly sweet)
Olive Oil
Flour
preheat oven to 375
Ingredients for Relish
1 Tsp crushed Cardamom seeds
1 Lb slab Pancetta cut into 1/4 inch
cubes
1/2 cup chicken broth
3 Tbs Pomegranate molasses
1/2 cup Pignoli nuts toasted
1/2 cup fresh Pomegranate seeds
1/2 cup Pomegranate juice
Salt, sugar to taste
Procedure for pork :
Mix
Aleppo, paprika, salt and sage in a bowl. Brush
pork on bottom
and sides with oil and coat generously with
spice mixture, then
dredge with flour. Shake off excess.
Heat 4 Tbs of oil in large oven proof skillet
over medium-high heat.
Add pork and cook until brown on both sides,
about 3 minutes per
side.
Transfer pan to preheated oven and bake about 15
minutes
(internal temp approx 145 degrees) While pork is
baking,
begin making relish.
Procedure for relish:
Combine Pancetta, broth and pomegranate juice in
a medium saucepan and bring to a boil. Reduce
heat to medium/low and simmer
gently until almost all liquid is absorbed. Skim
any grease from pan. Add molasses, pine nuts,
pomegranate seeds and Cardamom , bring to simmer
and cook until heated through (about 3 minutes)
Season with salt and sugar to achieve sweet and
sour taste.
Plate:
Remove pork chop from oven and plate. Top with
relish and garnish with orange zest and sage
leaf.
For Take Out
and Delivery at 3 convenient locations! SHELTON
• TRUMBULL
• FAIRFIELD
225-6000
261-1939
254-3772
Chef Sam Recommends...
Category: Red Wine
Varietal: Merlot
Region Argentina: Mendoza : Lujan de
Cuyo
Producer: Luigi Bosca
Alcohol: 14.3%
Intense ruby red, with aromas of berries, coffee, spices, pepper.
Round, rich in alcohol, with soft, sweet
tannins. A long-lasting wine, memorable,
elegant, with great body.
Try
answering these
ten questions on
some well known,
and not so well
known, culinary
plants to tempt
your appetite!
See how much you
know
