Chicken Salad “Hawaii” – A Proposal for Lunch

There is nothing better than a hommade fresh lunch. Chef’s, don’t really like the banal designation “Hawaii”, because almost every dish prepared with pineapple is called “Hawaiian”. But OKAY . . . because everyone knows what is meant by that, I just call it “Hawaii” too. 

Here is my recipe for a Chicken Sald “Hawaii”, served with ham and cheese for lunch.

2 cups (300 to 400 g) Chicken Breast Meat, cooked and diced
1 apple, diced (if possible more acidic apple)
1/2 cup stock of celery, thinly diced
1 cup pineapple chunks
2 tablespoons raisins or dried cranberries
2 teaspoons toasted sunflower seeds
2 teaspoons toasted black caraway (blackseeds)
4 tablespoons sour cream
4 tablespoons mayonnaise
(if you’d like it low-fat, use 4 tbs yoghurt instead of mayonnaise)
1/2 teaspoon tumeric (curcuma) powder
salt and freshly ground pepper

Together in a skillet without oil toast sunflower seeds and black caraway (blackseeds) and wait, until they are cold. Cut up cooked chicken breasts. Combine chicken, apple, celery,  pineapple chunks, raisins/cranberries and 2/3 of the toasted sunflower seeds and black caraway. Mix sour cream and mayonnaise or yoghurt with the tumeric powder. Season with salt and freshly ground pepper to taste. Pour the dressing over chicken mixture and toss to coat. Sprinkle with remaining sunflower seeds and black caraway.

 

The sweet & sour pineapple is a perfect ingredient for these kind of salads

The dressing makes our Chicken Salad moist and creamy

You know, I’m from Austria – we love our “Jausn”, which could be lunch or dinner – always served cold with lunch meat, cheese, bread, pickles and much more. I would serve this Chicken Salad with some ham, cheese and bread to taste . . .

Well . . .  Guten Appetit & Enjoy

Culinary Regards, Chef Marco

Red Alaskan KING CRAB Legs in the “Atlantic Seafood Company” Restaurant – Perfect prepared Seafood in Alpharetta, Georgia

Wow . . . my first King Crab Legs I’ve ever had. Recently I went with my Tante Monika and Onkel Reini (see left picture) to the Atlantic Seafood Restaurant in Alpharetta, Georgia. Located at the North Point Area, the restaurant serves the fish and seafood really fresh. Stored and presented on ice, customers can choose their choice of fish. From Grouper, Alaskan Halibut, Tilapia, Georgia Mountain Trout, Sea Bass to different kinds of tunas and seafood, you’ll find a large selection. The restaurant is also well known for it’s fresh made sushi.

During my stays in the U.S. I always wanted to try King Crab Legs. (You know, the legs of these extraordinarily large crabs). Well . . . this time at last, I got it.

Here is what we enjoyed so much . . .

Lump Crab Spinach-Artichoke-Dip

They were served with warm, crispi Wonton Chips 

***

New England Clam Chowder (no picture)

Prepared with potatoes and bacon

***

Pecan Crusted Market Fresh Grouper

Tante Monika ordered the Grouper with asparagus and sweet potatoes

***

Market Fresh Sea Bass with a delicious caper sauce

Onkel Reini ordered the Sea Bass with asparagus and sweet potatoes as well – the caper sauce though, gave the fish a different, interesting aromatic taste

***

And here they are . . .

Steamed Red Alaskan Jumbo King Crab Legs

I ordered these giants “classic” with fine mashed potatoes, clarified butter and a spicy dip – Julienne Vegetables and Pok Choi in addition 

I can tell you . . . I had a lot of work with cracking the shell during the meal . . . but it is worth

The Crab Meat tastes exceptionally good, steamed with just the right amount of salt and slightly sweet . . .

 

***

Look at these huge Crab Claws  . . .

***

My résumé:

Top:

• To pair the classic appetizer ‘Artichoke-Dip’ with Lump Crab Meat is a novel idea for a Seafood Restaurant
• The dishes were prepared perfect – all the fish was tasteful, juicy and not too much seasoned.
• The asparagus was separate grilled and had a light smoky flavor – I love that!
• You’ll get all tools for cracking the shells
• This Restaurant prepares the sweet potatoes with bacon – first I thaught no way – but it was delicious, even in combination with fish
• The service was good, the waiter knows the whole menu and the plenty sides by heart
• I ordered a dry white wine and I got a real dry white wine, as promised by the waiter

Could have been better:

• It would have been nicer, if the atmosphere (light) had not been that dark.
• The Pok Choi tasted like nothing

As you can see, the tops predominate. I’ll be back for sure . . .

 

Cheers & Culinary Regards, Chef Marco

Check out the restaurants website . . .

http://www.atlanticseafoodco.com/

 

Onkel Reini’s “Maker’s Mark Manhattan” – my favorite

My Culinary Adventures don’t only pertain to food and wine. As I like After-Dinner Drinks (digestifs), I also like Before-Dinner Drinks (aperitifs). Belonging to the last category is my Onkel (Uncle) Reini’s and my favorite Cocktail, called Manhattan. We like it either way – before and after dinner. I’m sure you know this world famous drink. While the original is made with Canadian Club Whiskey, Onkel Reini and I love the Maker’s Mark-Version.

Here is Onkel Reini’s recipe  . . .

–  2  oz Maker’s Mark (Kentucky Straight Bourbon) Whiskey over Ice
– ½ oz Sweet Vermouth, such as Martini Rosso
– 2 cherries
– 2 teaspoons of cherry juice (Onkel Reini’s secret), no longer 😉

If you’d like the Maker’s Mark Manhattan a little bit more bitter, add a dash bitter, such as Angostura . . .

Cheers!!!

My Onkel Reini & I . . . right before the “pleasure”.

Culinary regards, Chef Marco

Italian inspired cuisine in Richmond’s Portico Restaurant

Today I had lunch with my friends Pam & Brad Brady at the Portico Restaurant in Richmond. I’ve read good and bad reviews about this restaurant.

My opinion: A visit is worthwhile anyway. Aside from the waiting time on the food, we had a good lunch and a service which was okay. The really special thing, however, is the house, its garden (including a herb garden)  and the interior, which you would not expect from the outside.

Here is what we ordered . . .

Penne Pasta in Vodka Sauce

***

Caprese Ciabatta & Garden Salad

***

Club Sandwich & Soup of the day (Creamy Carrot Soup)

***

Tartufo

The Tartufo Ice Cream was served with a Cream of Kahlúa (Mexican coffee-flavored rum-based liqueur)

***

I am sure in summertime it is nice and a must to sit outside on the pleasant terrace.

 

At the fireplace . . .

 . . .  in my minds I already can see toasted crostini or bruschetta – wouldn’t that be the next Culinary Adventure?

I am sure my friends Pam & Brad agree . . .    

Culinary regards, Chef Marco

A Taste of India in Richmond, Virginia

To have a taste of India does not always mean you have to go to India. Recently we celebrated a friend’s birthday in an Indian Restaurant called ANOKHA. We had delicious food and the service was good. Everyone of us had different entrees, which gave us the chance to have different tastes. You could order each dish in “Spicy”, “American Hot” or “Indian Hot” (which means really hot). I ordered my Lamb Rogan Josh in “American Hot” . . .  but as you know, I am crazy for spicy & hot, so I asked for more chili. Oh yes, I got it 😉

Here are our interesting dishes – I can tell you – nouveau Indian Food . . .

Coconut-Lime Soup

 

A creamy but very light soup – just a little spice – to wake up your pallet  

***

Lamb Rogan Josh

Tender Lamb Morsels in a Traditional Kashmiri Curry Sauce

***

Chicken Tikka Masala

Tandoori Chicken Tikka in an aromatic  Makhni sauce

***

Palak Paneer

Creamed Spinach with homemade Indian Cheese

***

Chicken Patia

Boneless Chicken with sweet and sour Mangoes and Spices

***

Have a look at my Lamb Rogan Josh and Palak Paneer (the green dish in the back) . . .

 

 ***

All Lunch Entrees are served with Naan and Basmati rice . . . 

 

 

Bon appetite and, as the Indians say बोन अप्पेतित

 

 Culinary regards . . . Chef Marco

 

 

Lunch at one of Washington D.C.’s Best Restaurants

A fantastic lunch at “The Source” – Wolfgang Puck’s first signature restaurant in Washington, D.C.  It’s a 3-level restaurant with a modern Asian-fusion cuisine. The restaurant boasts an impressive two-story glass temperature-controlled wine collection. What an extraordinary treat to see Congresswoman Gabrielle Giffords at the table next to us (later that evening she was recognized by the President of the United States during his State of the Union Address to Congress). 

Come along with me while I share my Culinary Adventure at Wolfgang Puck’s The Source Restaurant . . .

Here are the dishes…

 

Caramelized Seven Onion Soup, Wild Mushrooms, Chiar Siu Pork, Sweet Potato

Not just a traditional French Onion Soup, it had a light delicate flavor and was creamy with some surprising additions (Chiar Siu Pork, Brussels Sprouts, Wild Mushrooms and Sweet Potato) 

***

“Tiny Dumplings” Pork Belly, Black Vinegar, Chili Oil, Ginger, Cilantro Leaves

***

Szechuan Chicken Dumplings, Crushed Peanuts, Chili Dan-Dan

***

Singapore Style Street Noodles, Kobe Beef Short Ribs, Spring Peas

Perfect stir fried Wok Noodles with just the right kick of Chili

***

Shrimp Cobb Salad, Romaine Lettuce, Watercress. Lemongrass Shallot Dressing

***

15 – Layer Carrot Cake

 Delicate layers of moist carrot cake, not too sweet, with just the perfect blend of spices. The candied walnuts and ginger ice cream give it just the right crunch. Great taste … and good for me … you know I’m from Austria, we don’t like it too sweet.

***

House Made Chocolate Chip Cookies 

Chocolate Chip Cookies, served warm … always a classic

 

*** 

 

View from inside The Source

 

 The restaurant is located in the building for the Newseum, nearby the U.S. Capitol. The building is noted by its floor to ceiling glass windows, which allow an unlimited view of the Washington cityscapes, and almost provides the impression of dining al fresco. I must admit, however, that I was somewhat disappointed in the attention to detail of the interior design which primarily consisted of orange paper lanterns, suspended from the ceiling and held in place by push pins. The table presentation was excellent and matched the decor of the restaurant – clean, simple and modern, with white linen tablecloth, fine silverware and uniquely-shaped glassware. The service was very good and the food was exceptional. I wish you had been there to enjoy it with me. 

A great place to enjoy your own Culinary Adventure in Washington, D.C.

Guten Appetit & culinary regards

                                                                   Chef Marco

Check out Wolfgang Puck’s The Source Website

 http://www.wolfgangpuck.com/restaurants/fine-dining/3941