 |
|
Where Friends and Family Feel at Home |
In This Issue -
- Easter
- Ask the Chef
- Marinated, Grilled Leg of Lamb
- On the Walls Downstairs
- V.I.P. Card
|
APRIL MUSIC
DAVID'S TAVERN
Saturday Nights
Starting at 8:30 pm
April 11: Paul Eddy and Bryan Croad, jazz, blues, rock and funk from the '60's to the present
April 18: Brett Hartenbach, Light rock and
folk
April 25: Curt Bessette, folk & light rock covers and originals.
|
 |
Thursday Nights
6:30 - 8:30 PM
&
Every Sunday Brunch
John Tavano |
|
|
Spring At David's Tavern |
 |
Spring has finally sprung!
Crocuses are blooming around town and it's just a matter of time before the forsythia and the daffodils pop . Spring here at David's means lots of new baby produce as well as fresh fruits and vegetables that just aren't the same in the winter months.
You can look forward to specials with fresh clean flavors as we move away from the heavier comfort food of winter In the coming months we are looking forward to being able to work with some local farmers and farms and help utilize and promote the sustainable and fresh food movement in our own back yard.
With Easter two weeks away the reservations for our extensive brunch are piling in! There is still room so make your reservations for brunch soon!
Easter Buffet will include:
Carving station with ham and lamb
Omelet station
Scrambled eggs & Eggs Benedict
French toast & spiced pancakes
Crepes with strawberry and blueberry compote
Bacon & sausage
Home fries & mixed vegetables
Seafood Newburg
Croissants - Abraham bagels - turnovers
Granola, yogurt, & fruit platter
Smoked salmon
Waldorf & Caesar salad
and finally, brownies, assorted cookies & lemon squares
Hungary yet? See you on Easter Sunday...
Steve
Chef / Owner
David's Tavern
|
| _________________________________________________ |
| It's Time For An "Answer From The Chef" |
 |
Q. In the spirit of easter it's all you ever wanted to know about ham!
A. Domestication of pigs for food dates back to 4900 B.C. in China and by 1500 B.C., Europe had followed suit. Although Christopher Columbus had eight pigs on board when he left Spain for the new world, it is explorer Hernando de Soto whose 13 pigs became the breeding stock for America's pork industry. By the 17th century, most American farmers raised pigs. The shelf-life of salt pork and bacon made both staple in most kitchens.
The word ham comes from the Old English hamm. George A. Hormel & Company pioneered canned hams in America in 1926. Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural sections of Virginia, Georgia, Tennessee, Kentucky, Vermont and other nearby states. The term now refers to a style, rather than location.
Q. What is country ham style?
A. Country ham has been dry-cured in a mixture of salt, sodium nitrate, sugar and other seasonings for a period of days (depending on the weight of the ham). The salt is then rinsed off and the ham is slowly smoked over hardwood fires before being aged 6 to 12 months. Most are sold uncooked, though fully cooked hams are now becoming more readily available. Country-cured ham is distinguished by its salty, well-seasoned, firm flesh. America's most famous country-cured hams come from Georgia, Kentucky, Tennessee and Virginia.
Q. How long can I keep cooked ham in my refrigerator?
A. To store cooked ham, carve the remaining meat from the bone and place it in clean, small shallow containers in a refrigerator. Use it within three to four days. A whole, cooked ham may be refrigerated for up to 5 days. Cooking the ham changes the acidity and the chemical composition of the preservatives, thus decreasing the shelf life. Cured ham may be frozen but you may note changes in texture and flavor.
Q. Do I have to soak a ham before I cook it?
A. Most U.S. ham producers use the injection-curing method whereby the ham is injected with brine. After curing, a ham may be smoked to add flavor and aging capability. Because the use of salt is essential to the curing process, it is very unlikely that you will ever find a non-salty ham. You can try and eliminate some of the salt by soaking the ham in water in the refrigerator for about 6 hours before you cook it. This is definitely recommended for most salt-cured 'country style' hams. If you have a honey-glazed ham you should definitely not soak it, as this will dissolve the glaze.
And keep your questions coming.... info@davidstavern.com
|
|
| _________________________________________________ |
Marinated, Grilled Leg of Lamb
a nice light twist on a traditional easter leg of lamb |
Ingredients
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano (preferably Greek), crumbled
2 teaspoons salt
1 teaspoon black pepper
1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
|
 |
|
Preparation
Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag (or a mig mixing bowl just make sure to cover the lamb with liquid and press plastic wrap into the top). Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours. You can marinate it for up to 24 hours.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas)
Remove lamb from marinade and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 10 to 14 minutes total for medium-rare.
Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.
If you aren't able to grill outdoors, lamb can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan, uncovered, turning over once, 12 to 14 minutes per side. ·.
|
| _________________________________________________ |
| Downstairs - On the Walls at David's |
Matthew Guillory
Matthew Guillory received his Bachelor of Fine Arts degree from Monserrat College of Art in 1996.
Since then he has worked to realize his artistic vision through photography. Using a 4x5 pinhole camera Matthew is able to create images that go beyond a mere snapshot of a landscape. Long exposures ranging from 15 seconds to 3 minutes record the cumulative effect of time on a single sheet of film. The results are surreal dreamlike images of a world in a constant state of flux. Matthew is a freelance commercial photographer whose studio is located in the South End of Boston.
He is also a member of the United South End Artists, Inc., and a regular participant in the South End Art Walk, as well as Open Studios.
This year’s Art Walk is scheduled for May 16th and 17th; Open Studios will be Sept 19th and 20th, 2009
|
 |
 |
|
| _________________________________________________ |
 |
Check Out the Great
Dining Deal -
V.I.P. Card
Details and purchase
on the web |
 |
|
| _________________________________________________ |
David's Tavern
Located in the Garrison Inn |
11 Brown Square | Newburyport, MA
Open Nightly at 5 PM (including Monday)
978-462-8077
for Reservations and Information
info@davidstavern.com |
|
