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DEMOCRATIC DISTRICT ~B~ COMMITTEE SOUTH NORWALK OFFICIAL SITE Robert Burgess, Chairman Sylvester Maultsby, Vice-Chair Al Ayme, Secretary Phaedrel (Faye) L. Bowman, Corresponding Secretary Yvonne Rodriguez, Treasurer We appreciate your contributions. Please send contributions payable to: DEMOCRATIC DISTRICT ~B~ COMMITTEE ~click here~ STATE OF THE CITY | '2005 - '2007 STATE OF THE CITY | '2007 - Present CT. STATE NEWS | ISSUES NATIONAL NEWS | ISSUES MAILING LIST EVENTS | PICTURES VIEW | POST - BLOG STREET MAP OF SOUTH NORWALK |
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PRESS RELEASES VOLUNTEER to join our team of members and government officials. You can make a difference. We are glad to hear from Norwalk residents with their ideas, suggestions and/or concerns, and those who recognize the importance of engaging dynamic participation in the political process. |
 Winterland, Connecticut  Flowers in Springtime Norwalk  Summer at Calf Pasture Beach, Norwalk  Fall Season in Norwalk TOUR OF SOUTH NORWALK AND FAMOUS RECIPES  View of North Main Street  View of SoNo Area  South Norwalk Water Reservoir in New Canaan South Norwalk, Connecticut ~water reservoir view at twilight~ (One of 2 South Norwalk, 2nd Taxing District wholly owned reservoirs in New Canaan and Wilton. South Norwalk's 2nd Taxing District provides water service to approx. half the population of the city of Norwalk)  View of Norwalk River from South Norwalk  South Norwalk Marina  NORWALK MUSEUM http://www.culinarymenus.com/norwalkmuseum.htm  Maritime Center http://www.maritimeaquarium.org/index.html  South Norwalk Library http://www.snlibraryfund.org/ South Norwalk Library; part of the Norwalk Public Library System, was built in 1913 as one of 2,000 libraries funded by Andrew Carnegie. A historical landmark building. Renovations completed in 2006 at an approx. cost of $4.4 million under the leadership of Mayor Alex Knopp and the Commissioners of the 2nd Taxing District. The city of Norwalk and the 2nd Taxing District each contributed about half the necessary funds for the renovations. The library building is under a lease to the city of Norwalk from the 2nd Taxing District.  South Norwalk Metro-North Train Station http://www.subwaynut.com/mnr/southnorwalk/index.html   Norwalk Planetarium at Roton Middle School  Veterans Park View from South Norwalk  ANNUAL OYSTER FESTIVAL (first weekend after labor day, annually) http://www.seaport.org/gallery_oyster.htm South Norwalk is considered to be the Oyster Capital of the USA and we celebrate the Oyster Festival every year. PHOTO GALLERY  SONO ARTS FESTIVAL Takes place in August of each year. http://www.sonoarts.org/ (link to activities and photos)  Splash Festival SPLASH HARBOR FESTIVAL http://norwalk.ws/splashfestival/ (celebrated annually during the month of August) SPLASH FESTIVAL Features BOAT RACES and the best NEW ENGLAND CLAM CHOWDER SOUP COMPETITON. (activities link) http://norwalk.ws/splashfestival/press1.htm#splash (link to photos at end of page)  Donovan's Tavern American cuisine, famous hamburgers (Jeremiah Donovan's Saloon in Sono - an authentic historic saloon, has been in Historic South Norwalk, Connecticut since 1889) Donovan's used to be a regular "watering hole" (beer drinking and eatery stop) for fishermen and sailors from "whaler ships" in the North Atlantic Ocean of the late 1800s . Great Hamburgers and Clam Chowder Soup, New England style. http://www.culinarymenus.com/donovans.htm  Mural outside of Donovan's Tavern across from the Maritime Center  BrewHouse Restaurant and Distillery ~Norwalk English Style Beer~ Dark, Pale and Light~ http://www.culinarymenus.com/brewhouse.htm  SoNo Crown Theatres http://yellowpages.superpages.com/ (see what's playing today)  Oliva's Cuban Heritage Cigars in SoNo http://www.discountcigars.org/  Nightclub View in SoNo Area (one of many)  Another Nightclub in Sono Area  Club Scene in SoNo Norwalk Picture Tour http://www.norwalkct.org/PictureTour/ACityTour.htm Murals Across City of Norwalk http://www.norwalktransit.com//murals_thumb.htm NEW ENGLAND CLAM CHOWDER SOUP (Habana Restaurant in SoNo has won the Annual New England Clam Chowder Cook-Off more years than the rest, so here is their recipe which they serve with fritters (empanadas).
(Serves 8 people) ½ cup carrots ½ cup celery ¾ cup onion ¾ cup potato 1 ear of corn 2 cups canned clam juice 2 cups milk 1 cup heavy cream ½ lb bacon 2 cups chopped littleneck clams (fresh or can) ½ teaspoon crushed red pepper ½ teaspoon ground white pepper ½ teaspoon fresh thyme ¼ cup Parmesan cheese Roux: ¼ cup melted butter ¼ cup flour Dice peeled carrots, onions, celery and potatoes into ¼ inch cubes. Dice bacon. In soup pot, sautée bacon until crisp, sautée carrots, onion, and celery for 8 minutes, together with bacon. Roast the corn on the grill or on an open flame. Let it cool, take the corn off the cob and add it to the soup pot. Add crushed red pepper, white ground pepper and fresh thyme. Add clam juice, milk, and heavy cream and bring to a light boil. Whisk in the roux and simmer for 15 minutes. Add the cheese. Garnish with mini empanadas. To make the roux - Melt butter in a sautée pan and whisk in the flour. Cook on a low heat for 5 minutes. HABANA's MINI EMPANADAS RECIPE Yield: 12 servings
Dough for empanadas 1 1/4 cups flour (one and quarter cups) 1 egg plus 1 yolk 3 tablespoons melted butter 1/8 teaspoon salt 1/8 teaspoon sugar 1/8 teaspoon baking powder 1 tablespoon red wine vinegar 2 tablespoons water Filling ½ cup bacon, chopped ½ cup drained chopped clams (can or fresh) ½ oaxacan cheese (available at Latin specialty food stores) To make the empanada dough: In a mixing bowl mix the flour, baking powder, salt and sugar. Add the water, vinegar, egg, yolk and butter. Mix well and let rest for ½ hour. To make the filling: In a sautée pan, sautée bacon until crispy. Add clams and cook for 3 minutes. Add the bacon, fat, and clams to a mixing bowl and let cool. Add cheese. To make empanadas: On a floured table, roll out the dough to about 1/8 of an inch thick. Using a 2" round cookie cutter cut the dough into 12 pieces. Whisk the egg and brush each piece of dough. Put some of the filling on one half of the dough and close the other half. Using your fingers or a fork, pinch close the edges of the dough. In a frying pot, add some vegetable oil, heat up the oil to 375-degrees and fry the empanadas until golden brown. Chef's Note: While empanada wrappers are available at many markets, we prefer our homemade dough. TRY NEW ENGLAND, NORWALK FAMOUS "FISH AND CHIPS" RECIPE. "Good tasting, simple recipe for New England's favorite dish ~fish and chips~. Serve with (malt vinegar - genuine taste) or lemon and tartar sauce."
FRESH HADDOCK has a fine white flesh and can be cooked in the same ways as Cod . Freshness of a Haddock filet can be determined by how well it holds together, as a fresh one will be firm; also filets should be translucent, older filets turn a chalky hue. Young, fresh Haddock and Cod filets are often sold as scrod in Boston this refers to the size of the fish which have a variety of sizes ie scrod. (when using HADDOCK or COD do not buy SCROD (small fish in size) You may use any firm WHITE flesh fish. INGREDIENTS
SERVE with SALT and MALT VINEGAR (Lemon and/or Tartar sauce if you prefer) INSTRUCTIONS 1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes. 2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). 3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. 4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels. 5. Fry the potatoes again for 1 to 2 minutes for added crispness. AUTHENTIC NEW ENGLAND FISH BATTER
Making a good batter is probably what most people find a challenge but obtaining the right thickness and consistency is vital to protect your fish and ensure its quality taste. Ingredients: 3 and 1/2 ounces (100 g = 3.53 ounces) plain flour 3 and 1/2 ounces (100 g = 3.53 ounces) self raising flour 1/2 tsp salt 9 and 1/2 ounces (280 ml=9.47 ounces) milk or dark beer 1 tablespoon of oil 2 stiffly beaten egg whites 1 egg yolk Water Method: 1. Sift the flours and a pinch of salt into a bowl. 2. Add the egg yolk and liquid (milk or dark beer, oil and water) and beat the mixture together until it’s smooth. 3. Leave the batter to rest for 30 minutes. You can add a "little" cold sparkling water to your rested batter to give it a lighter finish. 4. Meanwhile, whisk the egg whites until they are light and fluffy. Fold them into the rested batter mix and you are ready to go. 5. SERVE with SALT and MALT VINEGAR (Lemon and/or Tartar sauce if you prefer) (If you like, you can use beer in your batter instead of milk as it can give it a bit more flavor as well as more bubbles for a lighter covering. Dark beers such as Guinness work well) Metric conversions by volume: http://www.sciencemadesimple.net/volume.php Grams to ounces conversions: http://www.eldar.org/~ben/cgi-bin/convert/gram_oz.pl |
