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FOOD & BEVERAGE The Chef’s Corner

With the cold weather finally behind us, it’s great to enjoy the warmth and fun of the summer months. At the Club, we will be celebrating summer as usual in the Tiger Bar & Grill with fresh summer favorites like lobster rolls, barbecue specials, and soft shell crabs. Grilling has always been my favorite method of summertime cooking, and here at the Club I’m lucky enough to be able to do it year round. Grilling gives great flavor to everything from fish to vegetables. Here is a recipe for one of my favorite summertime dishes: grilled shrimp with ice cold gazpacho. I hope you will use it for your next summertime gathering with family and friends.

Grilled Shrimp Skewers

  • 8 extra large shrimp, peeled

  • Bamboo skewers, soaked in water for 15 to 30 minutes

  • 1 cup olive oil

  • 1/3 cup fresh lime juice

  • 5 sprigs cilantro,

chopped roughly

  • 4 cloves garlic, smashed

  • 1 shallot, sliced thin

  • tablespoons paprika

  • teaspoon salt

  • pinch cayenne pepper

Combine all of the ingredients and marinate shrimp for about 3 hours.

Remove the shrimp from the marinade, and skewer onto bamboo. Grill the shrimp for about 2 ½ minutes on each side over medium-high heat on either an outdoor grill or a stove-top grill pan.


  • 10 large, ripe red tomatoes, halved, seeded

and rough chopped

  • 2 red peppers, seeded, rough chopped

  • 1 yellow pepper, seeded, rough chopped

  • 1 Spanish onion, rough chopped

  • 3 cloves garlic, crushed

  • 2 European cucumbers, peeled, seeded and

rough chopped

  • 2 tablespoons cilantro, rough chopped

  • 2 cups chilled V-8 juice

  • Salt and pepper to taste

  • Tabasco sauce to taste

  • Sherry vinegar for finishing

Add half the amount of each of the vegetables, garlic, and cilantro to a blender. Add one can of the V-8 juice and pulse on high until smooth. Remove to a separate container. Repeat with remaining vegetables, garlic, cilantro, and juice. Add to first batch of pureed vegetables.

Season with salt and pepper. Season with Tabasco sauce and finish with a splash of sherry vinegar. Refrigerate until cold.

Yield: 8 servings

Save the Date

Wednesday, June 17, 6:30 pm Cigar Night on the Garden Terrace

Restaurant Hours: Tiger Bar & Grill

Monday – Friday: Full Breakfast: 7:00 am – 10:30 am Lunch: 12:00 noon – 2:30 pm Dinner: 5:30 pm – 9:00 pm

Weekend Service and Hours: Continental Breakfast: 7:30 am – 10:30 am No Lunch or Bar Service

Bar Service: 12:00 noon – 11:00 pm

Wednesday, June 17, 6:30 pm Event Reservations Only: 212.596.1261 • 800.628.6710 or events@princetonclub.com

Cigar Night on the Garden Terrace

Shake It Up: Mastering Mixology

Wednesda , June 24, 6:30 pm

Have fun and hone your bartending skills at this interactive seminar. The evening starts with a history of the cocktail. Then, you’ll be introduced to all the tools of the trade: jiggers, muddlers, and more. Finish up the evening by making three Depaz Rhum cocktails and tasting your creations.

Cost: $30++ (includes beverages and small bites)

Reservations are required by Frida , June 19 and become final sale on that date.

Happy Hours

Thursda , July 9, 6:00 pm – 9:00 pm Thursda , August 6, 6:00 pm – 9:00 pm Thursda , August 20, 6:00 pm – 9:00 pm

Drink Specials: All drinks 1/2 off!

Bring your friends or come alone and mingle with your fellow Club members. Complimentary hors d’oeuvres will be available on the buffet until 7:00 pm. You can also order from the dinner or our new bar menu. No reservations are required.

Bastille Day at the TB&G

Tuesda , July 14, 6:00 pm

The Program Committee invites you to celebrate France’s independence in style at the Club. Join us for traditional cocktails as we toast the beginning of the French Revolution.

French Martini, $5 (vodka, Chambord, pineapple juice, lemon)

French 75, $5 (gin, sugar, lemon juice, champagne)

38 Eiffel, $5 (cognac, Cointreau, orange juice, champagne)


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