44 THE QUEENS COURIER • DECEMBER 26, 2019 FOR BREAKING NEWS VISIT WWW.QNS.COM
New Year's Dining
Stake out special occasion
meals in the beef aisle
Hosting dinner for a special occasion
can be stressful. Whether you’re gathering
with family for the holidays or making
something new for friends, you want
to deliver an entertaining evening and
impress your guests with a pristine meal
that everyone enjoys. A delicious beef cut
is the focal point of a dinner that will treat
guests to a night they will remember.
Beef is a traditional choice for many
special occasions, including preparing a
nostalgic favorite for the family or creating
a meal from one’s cultural heritage.
Guests of all ages identify beef cuts as a
delicacy.
Cargill surveyed consumers to learn
more about their perceptions of beef
and when beef is on their plate. Among
American beef shoppers who were asked
about beef cuts (such as steaks, roasts,
etc.):
• 78% said that beef cuts have delicious
fl avor
• 74% said beef cuts are great for special
occasions and celebrations
• 73% said beef cuts are moist and juicy.
Consumers view beef cuts as a savory
entrée and want that luxury on their
plate at special occasions. Selecting the
perfect cut for a specifi c occasion can be a
challenge, though.
Sterling Silver Premium Meats outlines
the wide variety of beef cuts and
details what each one brings to the
table. Tenderloin steak is lean, yet succulent,
with a fi ne buttery texture. Filet
mignon is cut from the tenderloin and
serves as a stellar main course, perhaps
as a mushroom fi let, at a small gathering.
Tenderloin can also be incorporated into
a sophisticated mac and cheese recipe or a
petite tender fl atbread.
Ribeye is one of the best-known steaks
and a favorite at steakhouses everywhere
for being rich, juicy and full-fl avored.
Prime rib steak comes from the same section
as ribeye, but the cuts are larger since
they include the ribeye and the bone.
If you want a portion friendly entrée,
short ribs are rich in tenderness and fl avor,
and are easily divvied up among the
guests at a party. Th ere are tons of recipes
for short rib meals and appetizers including:
smoky tomato braised short ribs with
polenta, chipotle-braised short rib tacos,
mini ancho short rib tamales and short
rib sliders.
Skirt steak is tender and fl avorful too,
and it’s perfect for the grill. An indulgence
that’s just as enjoyable as an individual
steak as it is in stir-fry or fajitas,
skirt cuts can create many diff erent delectable
dinners.
For a more aff ordable meal, ideal for
large gatherings with families and friends,
serve brisket or roast beef. Brisket incorporates
some variety into the eating experience
and is best when roasted slowly at
a lower temperature. Add a puree to your
plate for a complete slow braised brisket
meal. Pot roast is economical and versatile.
It can be tenderized by cooking in
liquid for hours or cut into cubes for stew
that can be shared by a big group.
Most consumers responding to the
Cargill survey also said that USDA grades
are important to them, but many shoppers
lack an understanding of how to use
the USDA grading system as a guide when
purchasing beef.
While surveying the meat case at the
grocery store, consumers can scan for
the USDA grades on packaging. For a
high-quality cut of meat for a special
occasion, shoppers should grab a Prime
cut, which has amazing tenderness, juiciness,
fl avor and fi ne texture. USDA Select
grade beef off ers a leaner protein source
with slight amounts of fat and marbling.
Th e Choice grade features moderate marbling
and fl avor and is a little less lean
than Select cuts.
Entertaining for a special occasion
becomes less intimidating when you
know exactly what to cook. Armed with
knowledge of the numerous beef cuts and
USDA grades, consumers can be prepared
to host family or friends for an extraordinary
evening in any occasion.
— BPT
Georgia
DINER
Happy New Year
FROM OUR AWARD WINNING STAFF
DINNER INCLUDES
Choice of Appetizer or Cup of Soup, celery and carrots, House Salad with Choice of
Dressing, Entree, Vegetable and Potato, Pasta or Rice, Challah Bread and Rolls, Any
Dessert and Beverage, Dried Fruit and Nuts
APPETIZERS
• Baked Stuffed Clams.................... extra 9.95
• Mozzarella Sticks........................... extra 9.95
• Jumbo Shrimp Cocktail............... extra 12.95
SOUPS
ENTREES
ROAST MARYLAND TURKEY with Apple Raisin Dressing, pot & veg....................................................................................................
VIRGINIA HAM STEAK served with Wild Berry Ragu, pot & veg..............................................................................................................
ROAST PRIME RIB OF BEEF Au Jus, pot & veg......................................................................................................................................
CHICKEN & SHRIMP FRANCAISE with artichokes, pimento and lemon sauce, pasta or rice................................................................
MADRID STYLE PORK TENDERLION Sautéed pork tenderloin with spicy red beans .........................................................................
PASTA con FRUTTI DI MARE: Angel hair pasta with shrimp, scallops and calamari in marinara sauce..................................................
SHRIMP & CRAB CASINO: Shrimp and Snow Crab in garlic butter with rice pilaf .................................................................................
BROILED FILET OF SOLE ALMONDINE topped with Roasted Almonds, pot & veg.............................................................................
MIXED GRILL ALA GEORGIA with baby lamb chop, pork chop, grilled chicken, pot & veg....................................................................
BROILED HEAVY NEW YORK CUT SIRLOIN with Mushroom Caps, pot & veg................................................................................
BROILED SEAFOOD COMBINATION: Shrimp, Scallops, Filet of Sole, Salmon and Baked Clams, pot & veg.........................................
BEEF & REEF: FILET MIGNON & TENDER ROCK LOBSTER served with pot & veg....................................................................
VEGETABLES
POTATOES
BEVERAGES
• Stuffed Grape Leaves with Rice...
• Fruit Salad Cocktail Supreme.......
• Spinach Pie..........................................
included
included
included
Cream of Turkey
Manhattan or New England Clam Chowder
Chicken Consommé with Rice, Noodles or Matzoh Balls
• Corn • Stewed Zucchini • Broccoli Spears • Creamed Spinach
• Glazed Baby Belgian Carrots • Green Beans
• Baked • Mashed Potato • French Fried • Candied Yams
Soda ~ Coffee ~ Tea ~ Wine $6.50 ~ Beer $6.25
DESSERT
Apple Pie, Pumpkin Pie, Cheese Cake, Assorted Danish, Chocolate Layer Cake, any Pastry
NO RESERVATION REQUIRED
All Baking Done on Premises
Our Private Room is Available for
Your Holiday Party, Business Luncheon or Special Event
Reservations Recommended
80-26 Queens Boulevard, Elmhurst, NY 11373
(corner of 51st Ave.) Large Free Parking Lot
(718)426-2229 or (718)651-9000
32.95
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36.95
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43.95
49.95
/WWW.QNS.COM
