January 2013
Volume 5 The Molcajete
FIESTA EVERY DAY!
Molcajetes are traditional lava stone bowls used for grinding and mixing. You can also use a mortar and pestle for similar results. At Caracara we make our guacamole in molcajetes.
Caracara participated in a benefit for victims of Hurricane Sandy on th Monday, Dec.10 . We will be there once again on th Monday, January 28 . Come check us out!
DID YOU KNOW:
Yelp Diner October 2012 “After shopping not too far away, my husband and I found Caracara on Open Table. From the moment we entered the restaurant all of the staff was friendly and attentive. Our server Dan was amazing. Super friendly, very helpful and one of the many reasons we will
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definitely be returning.
Yelp Diner 6/16/2012
Thursday, February 14th Valentine’s Day Reserve now for dinner!
Avocado is a fruit, a member of the berry family. The Avocado got its name from the Spanish explorers who couldn’t pronounce the Aztec word – ahuacatl so they called it aguacate. The Aztecs used the avocado as a sex stimulant. Spanish Conquistadors used the avocado pit (reddish, brown liquid) as ink on documents. In the 1700’s European sailors called avocados midshipman’s butter because they liked to spread it on biscuits. There are 7 varieties grown commercially in California, but the most popular avocado is Hass, which weighs about a half pound & has pebbly black skin. San Diego County is the Avocado Capital of the US, producing 60 percent of all avocados grown in California. Unripe, firm or green fruit can take four or five days to ripen at room temperature. To speed up ripening process place unripe avocados in brown bag with an apple or banana for 2-3 days until ripe. Store guacamole in air tight container with tightly covered plastic wrap. Leave pit, it will help limit surface area exposed to air. If refrigerated, guacamole turns brown during storage. Discard top oxidized layer & enjoy the rest.
Riazul Tequila Dinner Wednesday, January 16, 2012 7pm 4 Course Meal with Riazul Tequila Matching Cocktails and Expressions 49.95 Tax & Gratuity Additional
********** Cooking Class Saturday, January 26, 2012 10am-12 noon Cooking Demonstration 12n-2pm Luncheon to Follow 3 Course Meal 40.00 Tax & Gratuity Additional
Mayan Calendar On Friday, December 21 We said a few tequila toasts to the Mayans for giving us some anxious days (But sparing us)leading up to the end of their calendar!
Caracara Mexican Grill 354 Main Street Farmingdale, NY 11735 516-777-CARA (2272) Ph 516-777-8199 Fax www.caracaramex.com
Catering for all occasions
Source: The California Avocado Commission
Mexican Glossary
Serrano Pepper A very hot pepper, slightly hotter than a jalapeño pepper. Used often in salsas and table sauces.
Toast to the Mayans! To a new beginning!
Inside this issue The Molcajete and Avocado Facts ............................ 1 Recipe of the Month-Grilled Portobello Zarape ................. 2 Tom’s Tequila Corner “Highland vs Lowland Tequilas ....... 2 Staff Christmas Party Pictures ..……….……………..…2 Meet Our Staff ........................................................... 3 What’s New ............................................................... 3 December Food Specials .......................................... 4 Upcoming Events ..................................................... 4 Daily Specials ........................................................... 4
“If you're afraid of butter, use cream.” ― Julia Child
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Pictures from our staff Christmas Party On Sunday, December 23
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TTC Tom’s Tequila corner: Highland vs. Lowland Tequilas This month I would like to discuss two very important distinctions when referring to various brands of Tequila. When choosing tequila, it is important to note whether it is a highland or lowland tequila. The cactus like Blue Agave plant grows in the highlands of Los Altos, Mexico, as well as the Lowlands outside Guadalajara. Highland Agaves grow slower and for longer periods of time giving them a smooth, fruity, and sweeter taste. Lowland Agaves grow in much drier conditions, giving them a more woody and earthy type of taste and aroma. Here at Cara Cara, we offer a variety of highland and lowland tequilas. Some of our highland selections include Cazadores, Corazon, Corzo, Don Julio, El Tesoro, Milagro, Riazul and Patron. Our lowland selections include 1800, Cabo Wabo, Casa Noble, El Jimador, Herradura, Maestro Dobel, Partida and Sauza Hornitos. If you would like more refined personal recommendations, you can visit me at the bar. We will also be hosting a tequila dinner featuring one of my favorite tequilas, Riazul, on Wednesday, January 16 at 7pm. With its distinct bottle, Riazul, meaning Blue River, is a premium quality highland tequila. Sources: Clyde, Roger. "Tequila Connection: All About Tequila." http://tequilaconnection.com/TequilaHistory1.htm. Tequila Connection, n.d. Web. 22 Dec 2012. Forum, . "Tequila Forum." www.Tequila.net. Tequila.net, n.d. Web. 22 Dec 2012. Giza, Justin "The More You Know: Tequila." Drink Philly. N.p., 6 2010. Web. 22 Dec 2012.
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Recipe of the Month Grilled Portobello Mushroom and pecan zarape with a pumpkin chipotle cream salsa Yield: 4 Ingredients: For the filling: -Portobello Mushrooms, 2 ea -Red Bell Pepper, diced, 1 ea -Pecans, chopped, 1 cup -Garlic Cloves, diced, 2 each -Canola Oil, 2 tblsp -Corn Tortillas, 8 ea, warm For the sauce: -Pumpkin Puree, 1 – 10 oz can -Chipotle Pepper in Adobo, 3 ea -Small White Onion, 1 ea -Garlic Cloves, diced, 2 each -White Wine, 1 cup -Brown Sugar, dark, 1 package -Heavy Cream, 1 pint -Canola Oil, 2 tbsp Filling Preparation: -Clean the portobello mushrooms. Wipe top thoroughly until all dirt is removed. Remove the inside flesh of the mushrrom with a spoon, (The area right around the stem). Do not press too hard so the mushroom stays intact. -Rub the mushroom with oil and place on a preheated grill.
-Grill for about 5 minutes on each side, then let rest. -After rested chop into medium dices. -In a small sauté pan heat oil, toss in garlic and red pepper to combine flavors, add pecans and cook for 3 minutes until pecans appear toasted. Sauce Preparation: -In a medium sauce pot heat oil, add garlic and white onion. -Sweat on low heat until onion becomes translucent, about 10 minutes. -Add chipotles and continue to cook on low heat, add brown sugar. Cook until dissolved. -Add white wine, reduce for 5 minutes. -Add pumpkin puree and cream. Stir to combine. -Bring to a boil then reduce heat to simmer. Simmer for an additional 10 minutes then remove from heat. To Plate: In a large pasta bowl , add filling on bottom followed by sauce and top with tortilla creating a layered pir. Repeat process again and cover top with the pumpkin sauce. Bake for 10 minutes and serve
Courtesy of Chef Brandon Wilson Buen Provecho!
Have a recipe you would like to share send it to caracara@optonline.net
What’s New! Come see us at The Carltun on Monday, January 28th To Benefit Victims of Domestic Violence
Meet our staff
Football Games
“Our biggest asset!”
Enjoy NFL Games with Happy Hour
Catering for all occasions Bridal & baby showers, rehearsal dinners, retirement parties, birthdays
Download our new mobile phone app Go to caracaramex.com from your smart phone
Tom Ratti has worked with Caracara since March 2012. He works as a bartender and also as a server one night a week. Tom likes to taste and write about the many different tequilas we have and has become very knowledgeable as a result! You will see his column, “Tom’s Tequila Corner”, on page 3 of our newsletter. He plays keyboards and subs in a band occasionally. Both Tom’s parents have always been involved in the arts. In fact, they play in our Tequila Lounge once a month. You may know them as White Chocolate Revue. Those of you that like tequila may want to come down and talk tequila with Tom during his many shifts he works on the bar. He will also be around during our next Tequila Dinner on Wednesday, th January 16 . We feature Riazul tequila that night! Anyone interested in attending can call and make a reservation.
Guest Loyalty Card Caracara Mexican Grill has over 395 reward members. We continue to sign up more guests every day! For every dollar you spend, you earn cash back in the form of a Reward Check. It is absolutely FREE! So during your next visit don’t forget to sign up. Muchas Gracias!
Muchas Gracias!
Following are pictures of some specials featured in December
Use the coupon below for a $10 off your next purchase.
$10 OFF
Enchiladas Nogada Ground beef and pork with apples, pears & raisins baked in a walnut cream salsa topped with pomegranates
[Come in and get $10 off your next purchase] (cannot combine with other offers) (limit one per table)
Callos a la Parrilla Sea Scallops over a black eyed pea salad with a balsamic glaze
Location: Caracarara Mexican Grill 354 Main St Farmingdale, NY 11735 516-777-CARA (2272) Ph Expiration date 1/30/13
Zarape de Vegetariana Layered tortillas stuffed with grilled Portobello mushrooms, pecans and red peppers cooked in bourbon butter and baked in a pumpkin chipotle cream salsa. Served as a Meatless Monday Special. Topped with crispy blue corn tortillas.
Daily Specials 2 Course Meal for $19.95 Sunday-Tuesday Every Week
Meatless Monday Specials
Upcoming Events
Every Monday for Dinner
Vino Vino at CaraCara Every Wednesday Half Price Sangria Pitchers and Bottles of Wine with Dinner
Ladies Night Every Thursday 7-10 pm Reduced Price Drinks for all Ladies
White Chocolate Revue Saturday, January 12
9:30-12:30
The Electric Dudes
Cerveza Sunday All Day
Friday, January 18
9:30-1:00
$2 Bud Drafts $3 Corona Btls & All drafts New Bar Menu & Drink Menu
“Old School Latin” Saturday, January 19 9:30-12:30
Mambo Loco
********** Next Tequila Dinner Riazul Tequila On Wednesday, January 16, 2012 4 Course Meal with Riazul Tequila Matching Cocktails and Expressions 49.95 Tax & Gratuity Additional
FIESTA EVERY DAY!
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Cooking Class Demonstration Caracara Mexican Grill 516.777.CARA (2272) We’re on the web! Visit us at: www.caracaramex.com
Saturday, January 26 10am-2pm
Valentine’s Day Thursday, February 14th Reserve now for dinner!
Luncheon to follow Class will run from 10am-12noon, followed by a light lunch $40 per person includes lunch, gratuity and tax