Need some help
with your
Mother's Day Dinner?
Do you have a "favorite dish" that we create
that will compliment your Mother's Day Dinner? Or maybe you just don't
want to cook! We would
be happy to help prepare a special dinner for you from
our
catering menu!
There's Still
Time to Order!
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
any event
you are planning!
We also do
pick-up and
delivery
trays!
Call us at 203.268.8486
for more information
Chef
Sam Recommends... Palmina
Tocai Friulano
A pale yellow,
straw-like color glints with brilliance
as the 2006 Tocai Friulano is swirled in
the glass.
Captivating aromatics of lemon and
citrus are enveloped with a minerality
reminiscent of the nearby sea.
Apricot and mandarin orange notes are
joined by a hint of raw clover honeycomb
and sunflower seed on the palate. Medium
bodied, the wine displays an intriguing
yin-yang of texture – both a pleasant
oily viscosity and
a sharp, tangy crispness. The finish is
long, with classical notes of almond and
citrus light and lingering. In Italy,
Tocai Friulano is ever-present, served
in both rustic frascas and elegant
ristorantes, as an aperitif and with the
meal. The 2006 Palmina Tocai Friulano
has the same versatile characteristics,
and can be enjoyed on its own, or with a
variety of foods.
Serve the wine chilled and in its youth.
It is also a gorgeous wine to pair with
shellfish.
Do you know...
The nutritional
value of a lobster tail?
Not only is lobster meat
lower in fat, calories and
cholesterol than beef, pork
and even the leanest
chicken, it is also rich in
Omega-3 fatty acids, which
are helpful in the
prevention of heart disease
and hardening of the
arteries.
Lobster meat also contains
high levels of certain
vitamins, such as vitamin A,
B2, B3, B6 and B12, and is
also a good source of
potassium, calcium, zinc,
phosphorous, iron, magnesium
and amino acids.
The nutrition facts for 1
Lobster tail
Calories
200
Sodium
300 mg
Total Fat
3 g
Potassium
0 mg
Saturated
0 g
Total Carbs
5 g
Polyunsaturated
0 g
Dietary Fiber
0 g
Monounsaturated
0 g
Sugars
0 g
Trans
0 g
Protein
35 g
Cholesterol
120 mg
Vitamin A
0%
Calcium
0%
Vitamin C
0%
Iron
0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Chef
Sam's Recipe for May:
Italian Lobster Bake
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!
Ingredients
2 8
oz. lobster tails (split in half)
Italian Bacon Butter (see recipe)
6 oz. Imported Vongole (substitute
Little neck Clams)
1 Ear of corn (shucked)
2 cloves of garlic (sliced)
1 lb Cappellini Pasta (cooked)
1/2 tsp Chili Flakes
3 tbsp Scallions
4 tbls Extra Virgin Olive Oil
1/8 cup White Wine
2tbls Chopped Italian Parsley
1/2 cup Lobster Stock (substitute clam
juice)
1/2 cup Marinara Sauce
Ingredients for Bacon Butter 1/4 lb Pancetta
(diced)
Zest of Lemon
2 Sprigs Thyme
1 Clove Garlic
2 tbls Italian Parsley
salt to taste
1/4 cup Olive Oil
Procedure for Bacon Butter In a food processer, combine
all ingredients except
extra virgin
olive oil. Process and slowly drizzle in
extra virgin olive oil until smooth paste forms.
Remove and refrigerate.
Procedure Preheat grill to 500 degrees.
Rub lobster tails and corn liberally with bacon
butter and salt to taste. Place lobster tails on
grill and cook for approximately 8 to 12
minutes, tuning once. Place corn on grill and
cook on all sides until lightly charred. remove
from grill and slice off cob. Reserve.
Meanwhile, in a
sauté pan on grill or grill burner, over a
medium/high heat, sauté sliced garlic in 2 tbsp
of extra virgin olive oil until light brown. Add
clams and white wine and reduce by 1/2. Add 1/2
of the stock and marinara. Cover with another
sauté pan and steam clams until open. Once
open, add corn, Cappellini, chili flakes,
scallions, parsley and mix. Add any remaining
stock.
To Plate Place pasta mixture in 4
bowls. Place cooked lobster tail on top of
pasta. Drizzle with remaining
extra virgin
olive oil. Garnish with sliced scallions and
serve.
For Take Out
and Delivery at 3 convenient locations! SHELTON
• TRUMBULL
• FAIRFIELD
225-6000
261-1939
254-3772
May Winner
$50 Dining Certificate
Maureen
Bowler
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Rate
us
here for a chance
to win! See Past Newsletters
and other Great Recipes
Here
Chef
Sam's Recipe for May: