July 16, 2013
NIGHT & DAY
Current in Carmel
www.currentincarmel.com
The grilling season is still going strong
SUMMER
Take advantage of the sunny weather, and keep the grill going this week. Crank up the heat with Chipotle Crusted Pork Tenderloins, or indulge in a veggie option with Grilled Portobello Mushrooms.
FUN IS HERE! OUTLAW MUD BOG Fri, July 19, 7:00pm DEMOLITION DERBY Sat, July 20, 7:00pm GARDEN TRACTOR PULL TRUCK & TRACTOR PULL Sun, July 21, 7:00pm NAT’L TRUCK & TRACTOR PULL Mon, July 22, 7:00pm HOT AIR BALLOON RIDES Tues, July 23 & Thurs, July 25, 7:00pm
NEW CHEF’S FEATURES MADE FROM SCRATCH! NEW ITEMS EACH WEEK!
DAILY SPECIALS
Sunday - Thursday | 1/2 price appetizers | 3pm - 6pm & 10pm - CLOSE Including our famous Under Construction Tuesday | Burger Night | Burger, Fries & Beer under $10! Nick's Burger $5 • Specialty Burgers $6 • Add fries $1 • Corona/Corona Lt $3 Wednesday | 1/2 price Martinis, 1/2 price bottles of wine
STREET TRUCK MUD BOG Wed, July 24, 7:00pm
INFLATABLE GAMES DAILY
COMMERCIAL
BLDG EXHIBITS
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70
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FREE FAIRGROUNDS ADMISSION FREE PARKING
US
Grilled Portobello Mushrooms
Ingredients: • 1 teaspoon onion powder • 1 teaspoon garlic powder • 3 tablespoons chipotle chile powder • 1 1/2 teaspoons salt • 4 tablespoons brown sugar • 2 (3/4 pound) pork tenderloins Directions: Preheat grill to medium-high heat. In a large re-sealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing. Recipe via user KRAMNODROG and photo by user mominml on www.allrecipes.com
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Chipotle Crusted Pork Tenderloin
Ingredients: • 3 Portobello mushrooms • 1/4 cup canola oil • 3 tablespoons chopped onion • 4 cloves garlic, minced • 4 tablespoons balsamic vinegar Directions: Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately. Recipe via user BFOLLICK and photo by Allrecipes via www.allrecipes.com
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www.facebook.com/BooneCo4HFair www.extension.purdue.edu/boone
SUMMER
CONCERT
SERIES
July 18 The Tides July 25 Dane Clark Located on the Grassy Knoll just east of Kona Grill and Mitchell's. Bring lawn chairs and coolers. Plenty of nearby parking.
110 W. Main St., Carmel, IN 46032 | 317.571.0091 www.detourcarmel.com
TEXT TO WIN: EACH WEEK TWO $20 SIMON GIFT CARDS WILL BE AWARDED. Must be present to win. Terms and conditions apply.
ALL SHOWS 7 p.m. - 9 p.m SPONSORED BY