Wednesday, December 31, 2014

Happy New Year!

Wishing You and Your Family a Wonderful Year Ahead!

Happy New Year from Mankas Steakhouse!

Sunday, December 28, 2014

What Is The Best Steak At A Prime Steakhouse?

First of all, when you visit a Prime Steakhouse you are guaranteed that all steaks on the menu will be top of the line. Only those fine dining restaurants that claim to serve prime steaks are actually serving USDA Prime Beef which is only the top 2% of the country's total beef production. This isn't to say that the other 98% is bad. Far from it. What is being said that only the very best meat that can be purchased will be sold at a prime steakhouse.

At the very top of the beef pyramid is the filet. You may see it advertised as a filet, filet mignon or tenderloin. It is comes from the short loin section of the cow and is indeed the most tender of all the cuts. Because the area itself is non-weight bearing, it is not toughened by exercise. Many prime steakhouses offer a petite filet and then a larger selection. For some, a 6-ounce portion is sufficient whereas others will have a heartier appetite and want a larger cut. The good news for a filet connoisseur, it is surprisingly low in calories and fat content as compared to other cuts of beef. And for the carb-conscious, without condiments, there are no carbs. Some of the better prime steakhouses sell filets of different sizes and also with and without bone.

It may be that the T-bone steak is next in the hierarchy because it has two different cuts of meat from the most tender part of the short loin. On the larger meat side will be a cut called a 'strip' and the other side will be a small filet. T-bone steaks are generally considered one of the highest quality steaks ranking just below the single filet. Those that really love their steak enjoy the T-bone because it can come in a very thick and hardy cut. There is plenty of meat for the carnivore.

Most of your better prime steakhouses will trim excess fat from their ribeye steaks. These are also called boneless prime rib. Interesting, while this steak is not quite as tender as the filet, it has more taste. Some individuals want a huge cut of ribeye that can weigh almost an entire pound. That is a lot of mouth-watering goodness for the steak aficionado.

What about the Kansas City Strip steak? This cut is well-marbled and is from the larger end of short loin. It is a very flavorful piece of meat. Kansas City has always been known for great beef and is one of the states that provide the authentic USDA Prime Beef. Gourmet Sleuth's Guide to Beef Cuts says that a strip steak can be either bone-in or boneless. On the other hand, the Cook's Thesaurus singles out the shell steak as being the boneless version (implying that the KC strips are bone-in).

No matter the cut of meat, if it's a prime cut of meat, rest assured knowing that your dining on the best. So, next time you go out to a steak restaurant, live a little and be sure to go to a prime steakhouse. Your taste buds will thank you.

Myron's Prime was just named winner of San Antonio Best Steakhouse for 2012. Whether it's the bone-in ribeye, the fresh Maine lobster or a fine bottle of wine that you crave, we'll make sure that your dining experience with us will be one to remember. Myron's Prime Steakhouse has two locations. locally-owned, San Antonio steakhouses.
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Monday, December 22, 2014

How to Order Wine



How to Order Wine | The Art of Manliness. Gerald Morgan Jr, Sommelier at Simplified Wine shows you how to order wine at a nice restaurant

Friday, December 19, 2014

The Top White Wines Recommended for Beginners

If you're a new fan of white wines and want to taste its different types, here are the top white wines recommended for beginners like you:

Chardonnay

Chardonnay is fermented and aged solely in stainless steel, helping it produce a bright and crisp wine with a great tropical flavor. It is often described as being buttery and creamy with a hint of oak, but there are also chardonnay varieties like Kim Crawford and Yalumba which don't have an oaky taste at all. Chardonnay is one white wine that is difficult to pair with food. But when pairing it with food, a good rule to follow is the heavier the dish, the heavier variety of Chardonnay to drink. For example a big, heavy and creamy wine like the Rombauer is good to pair with heavy dishes such as roasted chicken or pork tenderloin.

Riesling

Riesling wines range from dry to dessert wine sweet which makes it a good entry level white wine for beginners. It is mostly produced from Australia, Austria, Germany, California, New York, Washington State, France and New Zealand. When choosing a German Riesling, look for the word "kabinett" in the bottle if you prefer your wine to have a hint of sweetness to it. Other varieties such as New York and Washington State Rieslings will generally let you know they are dry or sweet. Rieslings are good to pair with Chinese, Caribbean, Indian, Thai and other spicy foods.

Pinot Grigio

One of the most delicate white wines is the Pinot Grigio. Its crispiness, delicacy and great fruity flavor has made it a very popular white wine in the United States, especially for new wine enthusiasts. Because it is very light, crisp and fruity, Pinot Grigio is another white wine that is tough to pair with food. It can be paired with fruit appetizers and light salads but not much else, because even very light fish can overpower the delicacy of the Pinot Grigio.

Sauvignon Blanc

Sauvignon Blancs generally have a powerful fruity flavor to them. The most popular varieties of Sauvignon Blanc come from Bordeaux, California, Loire Valley in France and New Zealand. New Zealand Sauvignon Blancs usually have a ripe grapefruit flavor with a hint of green bell pepper which makes it a favorite among wine enthusiasts. The citrus acidity of a Sauvignon Blanc makes it a great pair for seafood such as white fish, shell fish, clams, mussels, flounder, haddock and sole; no matter how they are prepared.

So if you're interested in white wines, these are some of the best varieties to taste before moving on to other white wine varieties.

For more information on wine basics, check out the Wine Tasting Book. This book is for new wine enthusiasts and is available on Amazon in paperback version.
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Tuesday, December 16, 2014

Saturday, December 13, 2014

Your Guide to Indulge in 'Wining and Dining'

Even as grown-ups and frequenters to reputed fine-diners, we wouldn't quite agree, but most of us find ourselves stuck while holding that elaborate menu. Confused in sections of gourmet recipes half of which sound alien and those tongue twisting wine chardonnays, we often find ourselves too embarrassed to ask for details. Hence, either we limit ourselves to those well tried out dishes adding monotonicity to our platters or end up ordering disasters that does not suit your palette--both of which ruin the indulgence, well-earned, given to the handsome checks paid for wining and dining.

So, to ease this seemingly daunting task you thought you were stuck with, here is a guide to food and wine ordering.

Your order of food should always precede your choice of wine, as wine and food alter each others taste and effect, so, the combination matters. The acids of wine break down the fats and salt contents alter the bitterness of wine. Moreover, wine may only come in later at the time of main course, so you can enjoy your appetizers in the meantime. And choosing the right nibbles, appetizers and main course is no rocket science.

Food

• Trust your decision- If the sight or description of a particular thing makes you crave for it, you are ready to order and there is no point brooding over it much.

• Watch out for 'Special'- The 'special' or 'new from the chef's kitchen' dishes are usually new experiments that may or may not turn out well. So, choose it only if you are open and up for hit and trial method. If the price against it is too high, it's best to let the chef pay for his own experiments and settle for something a little less unconventional. However, if the ingredients are such that they are seasonal, then it's different, and you can go ahead as per your choice.

• While adventuring- while trying out a new cuisine or a particular ingredient, best is to order a smaller portion or something listed under appetizers. They are smaller, cheaper and easier to share.

• Be specific- Questions like is the tuna fresh, or if this dish tastes better than that will lead you nowhere. Don't shy away from inquiring about the specific flavours. Like if you want to ask whether a specific preparation is spicy or tangy or if the meat is cut above the loin or not, go ahead you have every right to do so.

• Go by the technique- Words like scrumptious, succulent, tender etc. are only for the pomp and show. Instead of fluffy description, rely upon words that describe actual cooking technique like steak or stir-fried. They would also help you balance the scale between healthy and tasty.

Wine

Now as for wine ordering, it shouldn't be a stressed-out situation. Trust your isomerism and instead of pretending, let her know if you are new to wine tasting. She will eventually figure out. Also, it will help her give better recommendations.

• Describe what you want- You don't have to hold a PHD in oenology to explain what you need. Just get familiar with their vocabulary which is fairly reasonable once you get used to it.

o Weight- Don't look confused by the word, it isn't used in the regular substance. Imagine if you would like something 'light-bodied' as in crisp or 'full-bodied' as in richer.

o Flavour- This one is simple. Just think if along with the tinge of alcoholic warmth, you want something infested with ripe fruit 'sweetness' or wooden barrel, earthy tone, etc.- 'savoury'.

o Texture- The acidic content adds the bite or tartness to your wine. If you want less of it, ask for something smooth.

So, with this, you are good to go. Just don't forget to enjoy the experience instead of getting caught up in the nuances.

Hello I am Author of this post and in this article talking about restaurants in Delhi, Shopping malls India. For more details please check Select Citywalk site.
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Wednesday, December 10, 2014

Sunday, December 7, 2014

Filet Mignon - The Gourmet Steak

Filet Mignon is a gourmet class of steak cut of beef which is the primary choice of the typical affluent beef lover. Filet mignon is carefully extracted from the tenderloin part of the animal and is a definite gourmet connoisseur's delight.

It would be helpful to understand how the famous filet mignon came into being. The word 'filet mignon' is borrowed from French where the word filet means a thick slice and the word mignon means a delicacy. The tenderloin part of the cow extends on both sides of the back bone on the backward side of the rib cage of the animal. This particular area of the animal does not bear weight, and so the flesh does not experience much exercise. Because of this filet mignon typically is a very tender and soft meat.

The only drawback of cutting it from the tenderloin area is that the steak lacks the flavor found in meat which has the bone attached, a fact ignored and sometimes loved by the affluent customer who swear by this beef steak. The tenderness of the filet is so connotative that it is sometimes referred to as a tender filet.

The filet mignon is typically cut with a thickness of about one or two inches and a diameter of about two to three inches. It is cooked in a variety of ways. Some prefer quickly grilling it but it is also possible to broil, pan-fry, roast or even sauté filet mignon. Filet mignon is a dryer cut of beef compared to other steaks. To see if it has been cooked well enough, it is necessary to touch the steak.

If the steak feels hard, it is too done. If it is soft enough to receive and imprint from the touch, it is done too rare. A compromise between the two states produces the best possible filet steak. In every form chosen, this version makes for a gourmet delicacy preferred and loved by the affluent diner world wide.

The filet Mignon of beef is also sometimes referred to as Medallions and Tenderloin Steak. It is sometimes misspelled as filet mignon and it is also called fillet steak in UK and Ireland. The filet mignon is the most tender cut of beef, and is also considered as the most expensive one. It is priced relatively very high as an average cow does not yield more than four to six pounds.

Sometimes it is sold whole as it is harvested from the cow. Usually it is available as one to two inch thick pre cut portions which are grilled and served as is. Bacon wrapped filets are also available in stores. In this format, the cut is wrapped with bacon after being cut into portions.

The purpose of wrapping in bacon is that it particularly lacks in fat because of the nature of the region of the animals body the steak is cut from. When it is wrapped in bacon, the bacon enhances the flavor by contributing the necessary fat which keeps the cut from drying out.

The filet is usually served with sauces which tend to go well with its mild flavor. It is either smothered in sauce or the sauce is used as a dip for the filet sauce. There are no specific sauces that are recommended as it tastes good with any particular sauce. The selection of sauces is solely dependent on the personal preference of the diner alone. Some people prefer a marinade to be used during cooking rather than have sauce during dining.

No matter where you have your filet mignon or in which form, this exceptional steak will change your convictions about the steak as a whole and take you into a new world of culinary delight.

Saman Rashid is an experienced writer. She has been writing articles and web copies since 3 years. To contact her, kindly visit http://www.mscopywriters.com
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Thursday, December 4, 2014

Monday, December 1, 2014

How to Select a Good Restaurant for Dining

Great food is something that is desired by every individual. Dining out has become a major trend nowadays. Rarely do you find families eating at home on weekends anymore as long waiting lists for tables at restaurants have become a common phenomenon.

Eating out is easy, quick and fun. Be it a family gets together, business lunch or kids birthday party, people are always planning outings to enjoy great food and conversation.

Restaurants today are buzzing with customers. As restaurants provide specialized menus and themes that suite every occasion, more and more customers are taking advantage.It seems that people everywhere are always on the lookout for great food in a comfortable atmosphere that they can tell their friends & family about.

So how do you know which type of restaurant is best for your occasion? Whether it's just a quick bite or a fine restaurant, we offer you a quick guide below to help you choose the perfect place. Following this information, you will see tips on how to select good dinners once you're sitting at the table.

Outdoor and Live Entertainment

Specialized restaurants are feature live entertainment, typically in an outdoor setting, like on a patio. These restaurants are perfect for friendly gatherings where everyone can enjoy a great meal together and enjoy the sights and sounds of live music entertainment. These restaurants usually offer table service and a good variety of dished to choose from. The atmosphere in these restaurants is full of energy with people conversing and the music playing. The next time you are looking to have a great time with a group of friends, opt for an outdoor and live entertainment experience.

Casual Dining

Casual dining usually represents fast food joints serving quick food through self-service. They do not typically offer table service and food is usually served in disposable plates and containers. Casual dines are best when you are on the go and need to grab a quick bite. They serve moderately priced food in a casual atmosphere. Cafes and tea houses also qualify in this category of casual dines. Casual dining establishments are ideal for students and friends getting together.

Fine Dining

A fine dining experience combines food and art together. It focuses more on the service, presentation, and giving a great overall dining experience to its guests. You typically need to be formally dressed in such restaurants as jeans and a t-shirt might make you feel a bit out of place. The service is top notch and the food is served with the utmost delicacy appealing as much to the eye as it does to your palate. Fine dines are usually priced higher than other dining establishments because the focus is not only on food but on the ambience too. Many people choose fine dining restaurants for a special occasion to make it a memorable experience. It is also the perfect setting for a romantic date.

Quality Dining

Quality dining establishments offer a specialty menu. For example: Chinese, Mexican, Italian, Thai, Barbeque or Indian. Typically, there are not a variety of different cuisines to choose from, only specific menu items from one region. Each Quality Dining restaurant represents a distinct facet of the restaurant industry and conveys its own personality. Like fine dining establishments, quality dining restaurants have a nice mood-setting ambience, genuine hospitality and a welcoming environment that keep customers coming back. It is the ideal restaurant when looking to have the authentic flavor of a specific cuisine. However, it lacks the variety of choices from different cuisines that a fine dining restaurant would serve.

Dining Restaurants

Dining restaurants are suitable for any casual setting. They are typically restaurants where you can sit down and enjoy your meal, as opposed to carryout restaurants that do not offer a seating area. Moderately priced, and typically high in variety, these dining restaurants are also suitable for kid parties and small get together.

How to Select a Good Dinners

Whether it's seafood, chicken, steak, or any other dish, below are some good guidelines to follow when ordering at the dinner table.

Seafood Dining

Ordering seafood dishes can be tricky, especially when there are so many options to choose from. Seafood can range from an endless list of fish platters to an assortment of different shellfish dishes. No matter what you end up choosing, there are a few things to keep in mind. First, find out the freshness of the seafood. It's simple, the fresher the catch, the better tasting it will be. You don't want seafood if you have to settle for a catch from a couple days ago. Be polite and ask the server if you are not sure.

Chicken Dining

Chicken dishes are very common in most restaurants, and the way they are prepared can vary a great deal. Ordering chicken is not complicated as long as you know the basics. When ordering chicken, beware of heavy sauces. Restaurants usually mask the poor quality of their chicken dishes with heavy sauces. A good restaurant uses sauces in moderation to simply blend together with the quality taste of the chicken.

Steak Dining

Steak is a man's best friend. Commonly found in restaurants, steak is usually paired with simple side items to make a meal. In choosing the right steak dinner, one thing to keep in mind is the different cuts of beef available. From sirloin to filet mignon, the cut of beef has the most to do with the texture and flavor of the steak. The second criteria to consider is how cooked you like your steak. Stick to well done for very thick cuts of beef and medium to medium-well for thinner cuts. Some people even prefer medium rare but be cautious of having a steak that is not fully cooked.

The author is managing online campaigns for casual dining and fine dining restaurants. With proficient experience of handling such campaigns for several good restaurants, the author is analyzing the quality dining and restaurants in Ft. Myers like seafood Ft. Myers, chicken dining, outdoor entertainment Ft. Myers etc.
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