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Events
Recipe of the Week
Ask the Chef
Events
Check
Out What's Going on at Zingarella's!
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August
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Friday
and Saturday nights |
MUSIC!
MUSIC! (Special Guest)
Enjoy
the sounds of Old Italy! Sebastian joins us on Friday and Saturday
nights with accordion music. Come in and say hi and ask him
to play your favorite Italian songs. |
National
Night Out Parking Lot Party
4-8pm. |
Treasure
Your Customers Day!
Bring
a newsletter to retrieve your prize from the treasure chest
all month long. |
Woodstock
Began (1969)
"3
days of Peace and Music"
-The music will be playing all day! |
Bad
Poetry Day-
Contest
begins at 7pm. |
Other
notable dates in August
Did
you know? August is National Golf, Catfish,
Brownie, Peach, and Romance Awareness Month!
August
1: Anne Frank’s Last Diary Entry (1944)
August 1: Respect for Parents Day
August 3: National Friendship Day
August 3-9: Simplify Your Life Week
August 4: National Sister's Day
August 6: Halfway Point of Summer
August 8: Admit You’re Happy Day
August 9: National Garage Sale Day
August 10: Candid Camera Premiered (1948)
August 10-16: National Resurrect Romance
Week
August 11: Birthday-Michael Douglas (1925)
August 13: Left-Handers Day
August 13: Birthday-Alfred Hitchcock (1899)
August 14: Birthday-Halle Barry (1969)
August 14: Birthday-Magic Johnson (1959)
August 16: The Roller Coaster was Patented (1898)
August 16: Elvis Left the Building Permanently
(1977)
August 17-23: National Friendship Week
August 19: Women Given the Right to Vote (1920)
August 20: Rolling Stones #1 Hit “Satisfaction”
Hit Charts (1965)
August 21: National Forgiveness Day
August 22: Be an Angel Day Send an Angel a Free
Lunch
August 23: Martin Luther King Delivered “I
have a Dream” Speech (1963)
August 24-30: Be Kind to Humankind Week
August 25: Kiss and Make Up Day
August 26: Women’s Equality Day
August 27: Birthday-Mother Theresa (1910)
August 28: Anniversary of Radio Commercials (1922)
August 29: Whitcomb Judson Received a Patent for
the Zipper (1893)
August 30: National Toasted Marshmallow Day
Recipe
of the Week!
SPINACH
SALAD WITH CARAMELIZED PECANS AND APPLES
1 apple, chilled
1 small lemon, juiced
8 ounces spinach, washed, thoroughly dried, and stemmed
1 small head (about 3 ounces) radicchio, cut into chiffonade
5 ounces blue cheese, crumbled
Kosher salt and freshly ground white pepper
1/2 cup House Dressing, recipe follows
1 1/2 cups Spiced Caramelized Pecans
Cut the apple
into quarters, remove the stem and the seeds, and cut into very
thin slices. Sprinkle lemon juice over the slices and set aside.
When ready to serve, in a salad bowl, combine the apple, spinach,
radicchio, and blue cheese. Season lightly with salt and pepper
and toss with the dressing. Adjust seasoning, to taste. To serve,
divide the salad among 4 plates and sprinkle the pecans around each
salad.
Salad
Dressing:
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons zinfandel vinegar
2 tablespoons sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt and freshly ground white pepper
In a small bowl,
whisk together the shallots and the mustard. Whisk in the vinegar's,
and then the olive and vegetable oils. Season with salt and pepper,
to taste. Transfer to a covered container and refrigerate until
needed. Yield: 1 1/4 cups
Spiced
Caramelized Pecans:
3 cups peanut oil
2 cups pecan halves
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1 cup sifted confectioners' sugar
In a deep-fryer
or a deep pot, heat the oil to 350 degrees F. (A deep-frying thermometer
can be clipped to the side of the pan so that you can tell when
the proper temperature has been reached). Meanwhile, in a large
saucepan bring 2 quarts of water to a boil. Add the pecans and boil
for 2 minutes. Drain in a large strainer, shaking off all excess
water. Sprinkle the salt and cayenne pepper over the nuts and then
coat with the confectioners' sugar, a little at a time, allowing
the sugar to melt into the pecans. Toss the nuts by shaking the
strainer, adding a little more sugar each time, until all the sugar
is used and all the nuts are coated. Do not use hands or a spoon
to toss. The nuts should have a glaze of sugar. Carefully add the
nuts to the heated oil, keeping the oil at 350 degrees F. Cook until
golden brown, about 3 minutes, stirring occasionally. Remove with
a slotted spoon to a baking tray to cool. Yield: 2 cups
Ask
the Chef!
Feel free to
ask Chef Anthony about any recipes, cooking suggestions or helpful
hints.
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