Udderly Newsworthy Since 1921! April 2014

28802 S. Nogales Hwy
PO Box 1015
Amado, AZ 85645
Exit #48 West
(520) 398-8000
www.CowPalaceRestaurant.com
Jeff and Cathy Clock - Owners
Doug Kuehn - Executive Chef
Scott Stober - General Manager
Since
1921!
Udderly Newsworthy
April 2014
Celebrate
Easter Sunday
at Cow Palace!!
Sunday April 20th
Open Daily 7am - 8pm
Bar open until 9pm daily.
Daily Happy Hour Specials 1pm-5pm
Easter Buffet 11am-3pm $16.99
Enjoy Prime Rib, Seafood, various side
dishes, full salad bar, and more.
Weekly Dinner Specials starting at 4pm
Prime Rib special 3pm-close $15.99
Prime Rib special includes vegetables, your choice of
side, your choice of home made soup or house salad
and fresh baked bread with whipped butter.
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Seating is limited, reservations suggested.
Scott’s Oyster Bar
Tuesday - Friday ~ 11am - 4pm
Do you want a FREE burger or breakfast?
Ask for a punch card. Buy 9 and get the 10th one FREE!
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Kids under 10 eat free on Sundays!
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10% discount to anyone in uniform.
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April
Live Music
6pm - 9pm
4th ~ Cornerstone
th
5 ~ Dusk ‘till Dawn in the bar
11th ~ Hurricane
th
12 ~ Dusk ‘till Dawn in the bar
18th ~ Dusk ‘till Dawn in the bar
19th ~ Clear Country
th
25 ~ Dusk ‘till Dawn in the bar
26th ~ Dusk ‘till Dawn in the bar
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Try our new Microbrew beers on tap!
Not sure which one you’d like to try? Try a “Brew Sampler.”
Sample a trio for $3.50 or all six for only $6.00!
Take-out service available.
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Golfers! Present your scorecard
and receive your first house wine, well drink or
domestic beer for 99 cents.
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Let us cater your next event!
No party is too big or too small.
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Ask us about fundraising opportunities.
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We sell beer, wine and liquor to-go.
All-you-can-eat BUFFETS! $16.99
Seafood-Every Friday at 5pm
Enjoy Salmon, Catfish, Red snapper, Tilapia, Beer battered Cod, Shrimp,
Blue point Oysters, salad bar and more. (Items vary weekly)
Prime Rib-Every Saturday at 5pm
Enjoy Prime Rib carved to order, Baked potatoes, Bacon wrapped pork tenderloin, Swedish
meatballs, Fried chicken with biscuits & gravy, salad bar and more. (Items vary weekly)
Recipe of the month
Guacamole Deviled Eggs
Perfect post Easter snacks
Ingredients
6 hard boiled eggs
2 ripe avocados
1 Tbsp lime or lemon juice
½ teaspoon salt
1 Tbsp sour cream
1 Tbsp chopped cilantro
save several leaves for garnish
1 serrano or ½ jalapeno chile
pepper, minced (leave seeds out
for less heat)
1 Tbsp chopped chives
1 Peel the hard-boiled eggs and cut them in half lengthwise. Place
them on a serving platter. Scoop out the cooked yolks and set aside.
2 Cut avocados in half and remove the pits. Scoop out the avocado
flesh and place in a bowl. Roughly mash with a fork. Use your fingers
to break up one or two of the cooked egg yolks (2-4 halves) over the
mashed avocado. Sprinkle with lime juice and salt them stir in sour
cream. Stir in the chopped cilantro, chile peppers and chives.
3 Scoop a generous spoonful of the avocado mixture into each well of
the hard-boiled egg whites. Top with a small sprig of cilantro or chives.
Serves six
From Bartender Scott
History of the Sidecar Cocktail
Like any great classic cocktail, the Sidecar has a murky past. The most famous origin story features Harry’s
New York Bar in 1920’s Paris. Supposedly an anonymous American army captain who liked to ride in a
motorcycle sidecar (or drove a motorcycle with a sidecar?) invented it. Another story has the Sidecar originating
in New Orleans in the 19th century. ‘Sidecar’ is a term bartenders used for the leftover liquor they pour into shot
glasses (I have never seen ‘leftover’ liquor in a shot glass, I guess they did things differently back then ☺).
There are a few variations to the Sidecar recipe. The French recipe calls for equal parts Cognac, Cointreau
and lemon juice. The Sidecar is often referred to as a ‘Brandy’ Margarita, so along that line, the French
version could be called a ‘Cadillac Sidecar’. The classic English version calls for 2 parts brandy, 1 part triple
sec and 1 part lemon juice. Both versions are ‘shaken’ over ice and strained into a ‘sugar rimmed’ ice-cold glass.
The next time you have a famous Cow Palace Margarita, realize that sometime years ago, the person who set
the recipe for this drink (I understand it has been the same recipe for about 50 years) must have also favored the
classic Sidecar cocktail, as they included a part ‘Brandy’ in the recipe. Now you know the ‘secret’ ingredient!
History
Arivaca, AZ
The village of Arivaca is the hub of a fairly large area that includes the ghost towns of Ruby and Cerro
Colorado. Ranchers, miners, retirees and artists inhabit this stretch with a population of about 700.
The village of Arivaca has a population of about 150 full time residents. Located 60 miles south of
Tucson (south on I-19 to Arivaca Rd., west 23 miles to the village), and 50 miles north of Nogales.
Early settlers are believed to be Pima or Tohono O’odham tribes. The first European rancher in the
area was Antonio de Rivera in the 1740’s, but the area was abandoned after the Pima Indian Revolt of
1751. The Sonora Exploring and Mining Company (Charles Poston) worked silver mines in the area
until 1861. Later, several ranchers came into the area but continuing challenges with the Apaches
plagued residents. One interesting legend, is that Teresa Celya’s house in Arivaca, was once a hiding
place for two men who robbed the Vulture Mine, and that they buried their ill-gotten gold there.
The village of Arivaca and the surrounding areas are worth the visit, and remember the
Cow Palace is a great stop, both coming and going!
~Scott Stober
Big Mama’s Roof Top Moo-zings
I have been hearing positive comments on the new Mesquite Smoked menu items! From the Burgers,
Steaks and Caprese appetizer, if you have not tried these yet, ‘Big Mama’ thinks you may be missing out!
The live music scene at the Palace is going thru some changes. Our headliner, Beau Renfro, is retiring.
(‘Big Mama’ is going to miss that cowboy!) The Clear Country Band will continue to entertain, with
their next gig being Saturday April 19th. Cornerstone will be performing this Friday, April 4th, followed
by Hurricane next Friday, April 11th. Dusk till Dawn will be performing in the Bar on the Friday
and Saturday evenings that we do not have music in the Round up Room. The Cow Palace is the place
to be for entertainment on the weekends!
The very popular weekend Buffets (Seafood Friday, Prime Rib Saturday) will be served thru the
Easter weekend. For the summer months, the all you can eat beer battered cod will be the special
Friday nights; the Palace slow cooked Prime Rib, will be featured Saturday evenings. Look for the
return of the Buffets in September.
Congratulations to Chelsea, the Cow Palace employee of the month!
Chelsea is one of our finest servers and also assists in management duties.
The Cow Palace bar staff is now pouring two new Microbrews. From the Sierra Nevada Brewery,
we have their seasonal Ruthless Rye IPA, and from Lake Havasu we have Desert Magic IPA. They
are both excellent ‘brews and worth a try! Speaking of Lake Havasu, ‘Big Mama’ is glad to be back
from Spring break! OK, I did not go to Lake Havasu, but Arivaca Lake is nice this time of year!
“Big Mama’ out…
March 2014
Employee of the month:
What’s happening at the
Cow Palace?
Chelsea Slunaker
Chelsea has worked at the Cow Palace for a little over two years. She
came with Jeff and Cathy from the Amado Steakhouse where she
worked for three years. She started as a server and now is also a floor
manager. We appreciate Chelsea’s professionalism with our guests as
well as with fellow employees. Chelsea works part-time at Cow Palace,
she manages to juggle a full time job at a local school, a family, along
with all the after school activities that come with three children.
Congratulations Chelsea!
Provide your e-mail address and we
will keep you updated on the latest
specials, live music, events and send
an occasional coupon to your in-box.
Let us cater your next event!
No party is too big or too small.
On site or off site, we cater any event or celebration.
Weddings, receptions, quinciñeras, company banquets, family reunions,
fundraisers, birthdays, anniversaries, etc.