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Steak and Seafood Eaten Comfortably
Tons of restaurants are located in downtown San Diego’s Gaslamp Quarter, but there is one steak and seafood specialty restaurant that will definitely catch your eye. Lou & Mickey’s serves entrées of prime steaks and choice seafood along with great drinks for affordable prices in the midst of a very casual restaurant feel. With executive chef James Woodfork’s leadership in the kitchen, guests have been experiencing fine dining in a comfortable setting for years.
The constant crowd at Lou & Mickey’s can speak on behalf of the delicious menu. With a wide variety of soups and salads to start, favorite appetizers include the crispy coconut wild jumbo Mexican shrimp, jumbo crab cakes, and grilled jumbo artichokes in a roasted garlic aioli. For the main course, choices range from seafood like pan seared sesame crusted wild yellowfin tuna to grilled teriyaki Ecuadorian mahi mahi. If you’re in the mood for meat, some of the many different cuts offered include the porterhouse pork chops, filet mignon, prime rib-eye or New York strip steak. But the pasta dishes are just as appetizing, with options as simple as spaghetti with tomato and basil to grilled chicken pasta carbonara.
With such an array of meals to choose from, Lou & Mickey’s allows diners to order and dine comfortably in a modern but traditional restaurant setting. While the environment might be loud,it is still possible to enjoy your meal and close conversations in a quiet and warm atmosphere. With the huge choice of meal options as well as the easy restaurant ambiance, Lou & Mickey’s will turn out to be a truly relaxed but memorable dining experience.
Kirby’s Steakhouse Menu – Steak, Seafood, and more
The incomparable flavors of savory steak and delicate seafood at Kirby’s delight all the senses. Every pop of a cork, every sizzle of every ingredient, every course of every meal is prepared with purpose. Each choice on Kirby’s menu makes a memorable impression.
Kirby’s will be serving a limited menu, but don’t worry, most of your favorites will still be available! Check out our current limited menu here. You can still download the full menu here, but the limited menu will show the current options.Tequila Shrimp
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Jessica is a San Diego native who has always had a passion for hospitality. She studied urban agriculture which lead her to discover the value of commitment to local ingredients and humane practices. She was intrigued by the impact on community that the hospitality industry can have. Her attention to detail, organization, and drive are essential in setting the events and the restaurant up for success so we can provide the ultimate Cowboy Star Experience to our guests night after night.
What people are saying
"We had a wonderful dinner with our son. Our waiter, Cameron, was friendly and knowledgeable about the menu and the extensive wine list. A truly memorable experience."
"Steak was cooked and seasoned to perfection. The calamari was delicious and the chocolate mousse was decadent."
"Great service and amazing food! The wine list is large, and the ambience is just what you want for a lovely night out!"
"Awesome!! My wife and I really enjoyed the food and service. We will definitely be back!!"
"This restaurant will be my new Friday night dinner spot. Blows away Ruth Chris with quality of food, diversity of menu and overall service."
"This is our happy place! This restaurant is the epitome of class and great food. EVERYTHING here is great, start with tuna appetizer, definitely have wedge salad and of course steak! Orange cake is in a class if it’s own."
"Everything was amazing. Tuna appetizer outstanding. Crab cake was to die for. Blue cheese crusted filet with chateau potatoes and walnut asparagus just superb! And the orange cake. omg! And the service was fantastic! What a wonderful date night. "
"Excellent Service! Bone-in Filet melts in your mouth. Good wine and great dessert. Excellent way to celebrate my birthday!"
"I prefer dinner at Christner’s when I want to feel at ease, not rushed. Just sit comfortably and take it all in. There are so many choices, you can go 20 times and never have the same meal. Everything I have ever had is something to brag about. Thank you for being there for me. For everyone."
"This Place was exceptional. Great for family parties. Romantic date night dinners. Amazing steak. family portion sides to share. Fine dining at its finest."
"Wonderful delicious food, great happy helpful service, comfy and had an overall great experience. Will definitely come again."
"Chris did an excellent job installing and replacing doors in our house. He also did minor bathroom work for us. Would highly recommend for small and large jobs!"
"Great company that has gone above and beyond. We were very impressed with the quality and speed of our project!"
"Chris did amazing! We literally were so blessed to find this company and they are so trust worthy and honest. We felt comfortable leaving Chris in our house while we were away! We will be using him again!"
Saltgrass Steak House: Seafood Fondeaux
In a large stock pot, melt the butter over medium heat, add the onion and garlic and sauté until onions are translucent. Add white wine and sherry and increase heat to high and reduce by half. (Important)
Bring the heat back to medium high and add all other ingredients (minus the roux ingredients), bring to a boil then reduce to a simmer over low heat for about 20 min, stir frequently. After it has it has simmered for 20 minutes. While that is simmering, in a separate pan, melt the butter for the roux and remove from heat and slowly mix in the flour until fully incorporated. Bring the cream mixture back to a boil and add the roux mixture. Boil for 5 minutes.
The Seafood, mushrooms and spinach:
For 5 orders, take 15 large peeled and deveined and cut them into 3 pieces each, 1 cup of rinsed crawfish tails and place into a medium hot sauté pan with 1 tablespoon of butter and 1 teaspoon of lemon pepper. Sauté until shrimp are cooked throughout. Add ½ pound of sliced mushrooms and 3oz. of baby spinach in 1 Tbls. of butter and 1 tsp. of minced garlic and cook until the mushrooms are warm throughout. Add this mixture to the cream sauce and stir to incorporate.
Courtesy of Foxes Love Lemons
Put your grill to work with this recipe, which first calls for grilling slices of eggplant until they're smoky and charred, then the naan that acts as the base of this flatbread. It's like grilled pizza, but cooling yogurt takes the place of tomato sauce, and the eggplant-chickpea mixture is the only topping you'll need.
Get the recipe from Foxes Love Lemons.
Reviews ( 28 )
So tasty and easy to make!
I’d give this more stars if it were possible! Followed the recipe exactly as written. Simply DELICIOUS. This will become a regular in our repertoire!
I saw this recipe for Crook’s Corner years ago in Southern Living and it has been my go to recipe for shrimp and grits ever since. It is delicious and fairly easy to make. Stone ground grits are worth the wait. Everyone in my family loves this dish!
I made this today for breakfast and it was unbelievably delicious. I halved the recipe and pretty much made it as written. I used my own homemade chicken broth and used heavy cream instead of half and half. Definitely use stone ground grits. These grits are so creamy!! I highly recommend using freshly grated parmigiano reggiano and a freshly shredded cheddar. Everything about this dish screamed GOODNESS!!
Outstanding is right! My husband said it was better than one he had at a restaurant recently. Thankful I forgo any negative reviews and tried it. Made it precisely as written and it was FANTASTIC!
Most definitely my favorite shrimp and grits recipe! I've tried a number of different ones, but this one is the one I always use now. Undoubtably the best cheese grits as they are extra creamy - a perfect accompaniment to the shrimp. For the best flavor, use stone ground grits or speckled heart grits as they are by far superior to other grits. This may take longer to prepare, but the results are worth it!
I made these without shrimp. They are amazing. Got so many compliments. I used stone ground grits.
Hands down, the absolute best recipe for Shrimp and Grits - ever. I have used this recipe for years to convert non-grit eating people I've met while moving around the country and it has never failed. I had Oklahomans asking for it monthly! Its pretty quick and easy, too. I wouldn't change a thing. Stone-ground grits are a must. No comparison to "quick" grits.
Follow the recipe and you can't go wrong. It is superb!
I can see why this recipe is rated so highly - it is excellent!! I had been craving shrimp 'n grits for a while and this really hit the spot. So rich and creamy with a savory flavor from the mushrooms and sauce. The meal took less than 30 minutes to prepare, which made it a great weekday choice. We will make this again soon.
I made this for the first time for my friends last night. They LOVED it! It tasted so much like the real Bill Neal's shrimp and grits too. This is an easy, quick, delicious recipe! They've asked me to make it again, and I will.
I was lucky enough to live in the Triangle area for over 15 years and ate my fair share of Shrimp and Grits. Crook's Corner Shrimp and Grits was always my favorite, and I was so happy to find the recipe so I could recreate it at home now that I have moved away. The recipe is almost as good as getting it straight from Crook's Corner. Unless you live in the South you will most likely end up only finding instant grits which doesn't affect the recipe that much, but cook time will be a little less. Only deviation I made from the recipe was add a "dash" (about 1/16th - 1/8th of a teaspoon) of ground nutmeg to the grits. I happened to have on hand a bag of Crook's Corner Grits, and their Cheese Grits recipe on the back of the bag called for it. Go light handed on the nutmeg. It can add a nice depth to the taste, but too much and you will end up really tasting the nutmeg. So thankful I can now get my Shrimp and Grits fix anytime!
Lou & Mickey's: Steak and Seafood Eaten Comfortably - Recipes
For information, call 651-224-7345 or 651-224-7346 .
Open for indoor dining & takeout!
Daily Hours: Lounge: 3-10 p.m.
(Food service begins at 4:30 p.m.)
Mancini’s is proudly located in the heart of the capitol city’s West Seventh Street neighborhood at
531 West 7th St., St. Paul, MN 55102
In 1948, our father, Nick Mancini, had just returned from a tour of duty in Japan as an Army engineer. That year, he and our grandparents mortgaged the family home to open Mancini’s Bar. The original Mancini’s was a tiny West Seventh Street tavern frequented by St. Paul’s hardest working folks. The joint sat about 50 people with a long bar and a little kitchen in the back. Our grandma had a food service-cafeteria background, and enough recipes from her days back in Italy to be dangerous. Grandma whipped up dishes from scratch with ingredients she purchased at local markets, while our Dad and Grandpa served beer and cocktails at the bar.
Dad’s passion for hospitality grew and his penchant for keeping the business a family-run operation became a priority. He dreamed that someday he could own a supper club with the family name on the marquee. With our mom, Mary Ann, at his side and our grandparents’ support, Nick opened Mancini’s Char House on the same West Seventh Street plot.
Dad was committed not only to offering the best hospitality, but the best steaks and seafood in town. The thing was…he knew nothing about beef, so he traveled to Italy and New York to study Italian grilling techniques. Dad also brought in a partner who knew pretty much everything there was to know about steak, in hopes that he’d teach him how to prepare and serve it. The steak expert didn’t stick around long.
Now a sole proprietor, Nick had no choice, but to get behind the grill and start cooking. It was a trial and error process. After his meals were on the table, he went out to each party to ask for honest feedback. He wanted to get it right. It was that honest feedback that created the recipes and methods we use in our kitchen to this day. Dad’s table visits all those years ago were so critical to the Char House’s initial success that they’re still a tradition. Visit us and you’ll see third- and fourth-generation Mancini family members greeting customers and checking on tables.
The take-off was slow for Mancini’s Char House while Dad perfected the product and service he’d later become famous for. That was until 1976, when columnist Gareth Hiebert “Oliver Towne” wrote about the Char House in the St. Paul Pioneer Press & Dispatch. Hiebert wrote, “Off that open-hearth grill come steaks that would be the envy even in Florence, Italy where beef grilling was invented. But never such beef. Nicky and Bertha (his sister) still roam the dining room, as if it were home and the customers ‘family.’” Since the morning that newspaper column hit doorsteps, the place has been packed.
In the ‘80s, we added the Vegas-style lounge, and Mancini’s became known for showcasing some of Minneapolis-St. Paul’s best live music. The area’s most-talented musicians, along with several national touring acts (a la Tony Bennett, Paul Anka, Buddy Greco, Tommy Sands, Gypsy and The Jets) have graced our stage. As Minnesota kids, one of our favorites was when the late Kirby Puckett sang Louis Armstrong’s “Wonderful World” on the lounge stage.
After our mom, Mary Ann, was done raising four children, she joined Dad at the Char House & Lounge as chief financial officer, working behind the scenes managing accounting, payroll and so much more. Mom really became the backbone of business operations in the ‘80s and ‘90s.
We’ve both worked in the family business since we could walk, so it’s made us fiercely passionate about sharing great food and great service with great people. The two of us did our best to learn as much as we could while working under our parents’ tutelage—studying their business savvy, the way they treated people and how they supported our community. As our parents aged, we were committed to keeping the place open and continuing to serve the best steaks in town with good old-fashioned values as our guide.
We took over operation of the Char House & Lounge in 2005. Our Dad passed away in 2007, leaving an unmatched legacy of hospitality and service. Mom’s been gone since 2014. Every day, we strive to make them proud and carry on the vibrant traditions they created here in the heart of St. Paul. We hope you’ll join us for dinner, cocktails and live music. You’ll enter as a friend and leave as family. “Entre come amico. Partire come famiglia.”
Pancit Miki Filipino Recipe
One of the variations of the Pancit, the local term for noodles in the Philippines, is the miki. This dish, though not as popular as the Pancit Canton or Pancit Bihon, still has its distinct taste and characteristic that has people craving and wanting more. The dish was introduced to us by the Chinese and literally means “something conveniently cooked fast”.
This dish uses fresh and thick egg noodles. In comparison to the other types of noodles, it is a little thinner than Pancit Lomi noodles, and a little thicker than the Pancit Mami noodles. This noodle can either be cooked as a soup or stir-fried. Pancit Miki Guisado is cooked stir-fried, similar to Pancit Canton. It can also be cooked with a wide variety of ingredients like chicken, pork, vegetables and seafood.
The noodles are refrigerated, and must be used within several days or else they will not be good anymore. They also cook really fast, on the average around 5 minutes is adequate, and they should have a little chewy consistency. Ideally, it is best if the noodles are fresh, but pre-packaged and dried ones will still taste great.
This meal is usually served during birthdays for long life, and other special occasions. It can be eaten by itself or paired with bread. Yummy!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Yield: 4 servings
1 lb pancit miki
½ lb lean pork, cut into strips
½ lb shrimp, peeled
2 pcs chicken breast, cut into strips
1 cup sliced carrots
2 cups chopped cabbage
1 onion, sliced
5 cloves garlic, minced
5 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp sliced onion leaves for garnish
1. To remove the oiliness and saltiness of the noodles, wash it in running water.
2. Heat the oil, and cook the shrimps until they turn pink. Set them aside.
3. In the same pan, sauté the onion and garlic. Add the chicken and cook for 3 minutes. Add the pork and cook for 2 minutes.
4. Add the shrimps, salt, pepper, soy sauce and oyster sauce. Add some water and cook for 6 minutes.
5. Add the carrots and cabbage and cook for about 5 minutes or until they are tender.
6. Add the noodles. Stir occasionally, and adjust the taste accordingly.
7. When it is thoroughly cooked, transfer to a serving dish, and garnish it with the sliced onion leaves.
8. Serve hot.