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June
2011 VOL V ISSUE
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True Neapolitan Pizza Comes To
Monroe...
Only At Carl Anthony's
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What is a true
"Neapolitan Pizza"? |
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A true Neapolitan Pizza
must be made in a wood
burning oven. Gas, coal
or electric ovens do not
conform to the true
Neapolitan Pizza.
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Use of proper
ingredients are
important. We use "00"
flour, San-Marzano
tomatoes, all natural
buffalo mozzarella,
fresh basil salt and
yeast. All of our
ingredients are imported
from Italy.
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The art of making
hand-crafted, truly
authentic Neapolitan
pizzas is a technique
perfected by our chefs.
Every pizza is
hand-prepared with fresh
ingredients, contains a
fragrant aroma, tender
texture and a
fire-kissed crust that
is cooked at a
temperature of
approximately 800
degrees for 2 minutes.
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The pizza should be soft
with a higher edge or
crust with some charring
or blackened blisters.
The crust should have a
touch of crunch.
 
True
Neapolitan Pizza is
periodically on special
throughout the year at
Carl Anthony's.
Check back at our
website home page for
availability or call us
at 203.268.8486.
"Fire Kissed from our
wood burning ovens" |
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From
Our Customers...
"We've been to
Carl Anthony's
many times over
the years. We
know what to
expect: great
food and great
service. I
suggest checking
them out."
-Jim M.
"
We love Carl
Anthony's. Over
the last 4
years, we've
sampled almost
everything on
the menu and
often order the
daily specials.
We have never
been
disappointed
with the food!
- Sandy K.
"My
friend has been
talking about
this restaurant
forever and my
husband and I
finally went.
The food is
fabulous!
I wish we
listened to her
sooner!"
- Diana G.
"I
went there today
and the service
was even better
than the last
time I was
there. Also, I
was very happy
to see that they
had gluten-free
pasta and it was
delicious! I'll
be definitely
going back!"
- Julianne G.
"I love this
place! I live a
good distance
away, but try to
make it in as
much as
possible."
-Andrew S.
"If you have
never tried the
Grilled Figs or
the Crispy
Lobster, you
don't know what
you're
missing!!"
-Mindy D.
"We have
patronized this
restaurant for
many years. The
food has always
been excellent
and the specials
a culinary
treat."
-Bill G.
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Weekends
at Carl
Anthony's...
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Every
Friday
Night! |
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Happy
Hour
from
4:30 to
6:00 (in
the bar)
with free pizza! |
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Music
and
Karaoke
with
DJ Dave
9pm to
close
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Our
Patio is
Open
So...
Don't
miss our
first
"Patio
Party"
for 2011
with
ROUGH
JUSTICE
SATURDAY,
JUNE
18TH
9:00pm
blues
and rock
music |
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Celebrate Father's
Day at Carl Anthony's
Join us For Dinner Sunday, June
19th
Treat your father or
loved one for an
unforgettable dinner
with us on Father's Day!
Personalize a special card for Father's Day!
Great printable cards for fathers, grandfathers, a new dad, a dad-to-be, a brother or friend on their special day!
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From Carl
Anthony Catering
& Events
"Our
promise is to provide
you with fresh,
delicious food,
superior service and an
unforgettable dinner!"
"Your
staff is
wonderful,
creative and
innovative.
Thank you so
much for putting
my party
together on such
short notice.
Everything was perfect."
-Hally F. |
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Catering
platters
available
for
pickup or
delivery
203.268.8486
for more information
www.carlanthonycatering.com
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Chef
Sam Recommends...
Balletto Vineyards
Pinot Gris
2008
 Balletto Pinot Gris a pale straw colored wine with aromas of lime-sitrus with hints of lychee nut and kiwi. The flavors are fruit forward with lime, orange flower and lychee makin gup the crisp and lively palate that are long and lingering. Please do not serve this wine too cold - the best aromas and flavors come forward at cellar temperature.
In the mouth, it’s lush and perfectly viscous with a dose of tartness that balances and holds the wine together. The fig and honey aromas make a secondary appearance in the finish to create a generous and incredibly long after-taste that’s enhanced with a hint of butterscotch.
This versatile food wine has enough body and flavor to complement rich sea-food like lobster and scallops and would also serve as an aperitif. It’s a perfect summertime wine
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Do you know...
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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Take over the grill for Dad this
Father's Day
with this recipe from Chef Sam
Grilled clams with pancetta,
charred corn, tomato, arugula,
garlic and red pepper flakes
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Ingredients: |
Procedure: |
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2
dozen clams washed
1/4 lb. pancetta, chopped
2 ears grilled corn
6 plum tomatoes diced (medium
chunks)
4 cloves garlic , thin sliced
1 tsp. red pepper flakes
1/4 cup extra virgin olive oil
1 bunch arugula
1 tbs. parsley chopped |
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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There’s no need to go without pizza or pasta
when you’re gluten-free...
It’s really good
pizza and pasta.
The fact that
it’s
gluten-free? Who cares?
One taste and you'll be hooked!
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Past Newsletters |
Click on camera
to see pictures from
fun times and past events |
Visit us on Facebook |
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For Take Out
and Delivery
at 3 convenient locations!
SHELTON
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TRUMBULL
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FAIRFIELD
225-6000
261-1939 254-3772
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And The June Winner Is...
Brian Turcott
$25 Dining Certificate
Congratulations!
Rate
us for a chance
to win next month! |
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Till next
month... |
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