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STARTER:    Caviar sandwiches

"Caviar is to dining what a sable coat is to a girl in evening dress." Ludwig Bemelmans
• Appetizers

SOUP:    Beef Chili Soup (Chili Con Carne)

Chili soup, or chili con carne, originated in 19th-century Texas, blending Mexican and Native American influences. It began as a simple stew of meat, chili peppers, and spices, gaining popularity through San Antonio’s "Chili Queens" and later spreading across the U.S.
• Soups

SALAD:    Herring Under a Fur Coat (Shuba Salad)

Herring Under a Fur Coat is a vibrant and flavorful layered salad from Russian cuisine, perfect for festive occasions. With salty herring, sweet root vegetables, and a creamy "fur coat" of mayonnaise, it’s as delicious as it is beautiful!
• Salads

MAIN COURSE:    Grilled Potatoes

PREPARATION 1. Wash potatoes. 2. Cut potatoes into circles 7 mm thick. 3. Put the potato slices in a plastic bag and add oil, salt and thyme. Close the bag and mix everything in the bag. GRILLING 4. Place on the grill rack over direct heat. 5. Cover the grill with a lid. 6. Grill 4 minutes. 7. Open the grill; flip slices and grill 4 more minutes. 8. Move slices to indirect heat; cover the grill with a lid; grill 4 more minutes.
• Breakfast    • Entrees    • Dinner    • Grill

DESSERT:    Carmen

The Carmen Torte is a rich, dramatic cake—often layered with chocolate, cream, and bright fruit accents—named to reflect the passion and elegance of Bizet’s famous opera.
• Baking    • Tortes

NEW RECIPE

   Chicken Provençal (Grilled, Braised Style)

   1. CHICKEN PREP - Trim excess fat from the chicken thighs. - Rub with olive oil, salt, and black pepper. - Let stand at room temperature for 30 minutes. 2. GRILL PREP - Set the grill for indirect heat (170–210°C / 340–410°F). - Use a SNS tray with water (or any drip pan with water under the meat). - Vent settings: top vent half open, bottom vent fully open. - Add a small smoking wood chunk and smoke for 20 minutes. 3. SEAR THE CHICKEN - Grill the chicken meat-side down over direct heat for 1–2 minutes until lightly browned. - Transfer the thighs to a drip pan. - Between the chicken pieces place: fresh thyme sprigs, sliced garlic, capers, red onion wedges, lemon wedges. - Sprinkle with the herb mixture (basil, oregano, marjoram). - Add: cherry tomatoes and green olives - Pour in 200–250 ml of white wine. 5. GRILL - Cover and cook over indirect heat for 50 minutes, until the chicken is fully tender and juicy. - Slice and grill the baguette or ciabatta over direct heat until golden. 6. Serve the chicken hot with: the wine-olive pan sauce, grilled lemon and vegetables from the pan and toasted baguette or ciabatta. TIP: Pat chicken dry before seasoning – this helps achieve a better sear.

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THE MOST POPULAR

   Chicken Provençal (Grilled, Braised Style)

   1. CHICKEN PREP - Trim excess fat from the chicken thighs. - Rub with olive oil, salt, and black pepper. - Let stand at room temperature for 30 minutes. 2. GRILL PREP - Set the grill for indirect heat (170–210°C / 340–410°F). - Use a SNS tray with water (or any drip pan with water under the meat). - Vent settings: top vent half open, bottom vent fully open. - Add a small smoking wood chunk and smoke for 20 minutes. 3. SEAR THE CHICKEN - Grill the chicken meat-side down over direct heat for 1–2 minutes until lightly browned. - Transfer the thighs to a drip pan. - Between the chicken pieces place: fresh thyme sprigs, sliced garlic, capers, red onion wedges, lemon wedges. - Sprinkle with the herb mixture (basil, oregano, marjoram). - Add: cherry tomatoes and green olives - Pour in 200–250 ml of white wine. 5. GRILL - Cover and cook over indirect heat for 50 minutes, until the chicken is fully tender and juicy. - Slice and grill the baguette or ciabatta over direct heat until golden. 6. Serve the chicken hot with: the wine-olive pan sauce, grilled lemon and vegetables from the pan and toasted baguette or ciabatta. TIP: Pat chicken dry before seasoning – this helps achieve a better sear.

   More...
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