Wednesday, April 25, 2018

Kane Creek, Oh Look Over There!

This is a food/travel combination article.  Spaghetti alla Puttanesca and Lone Rock in the Kane Creek Canyon Rim.

Spaghetti alla Puttanesca

Lone Rock



Next month, Roy and I will have been living in San Juan County, Utah for nine years.  These past years have been filled with joy, adventure, hardship, heart wrenching moments of loss, sometimes regret which becomes overwhelmed by a passion for the area itself.  Many times Roy has been amazed at how acclimated I have become to living in the great Southwest.  I tell him I must have been a pioneer in a past life; learned lessons eased me into this new life here.

Beginning a food blog to express a passion for cooking was a given, but beginning a travel blog (http://southwestbrowneyes.com) of the 4 Corners region was a must.  How else to share the adventures of this outdoor historical museum, and immense playground of desert, mountains, plains, forests and open ranges?  How else to share my photographs that many have called amazing; yet do not truly do justice to the landscape.  To appreciate it all, you have to get out here, experience it and remember to breathe.  What better way to introduce readers to a delicious Italian recipe, than to integrate it into the story of a San Juan County site. 

Kane Creek Canyon Rim aka Lone Rock Road, is located between La Sal and Spanish Valley; the far northern end of San Juan County; entrance across from the Black Ridge Recreation Area.  Personally, I often think this region is forgotten about, since the main population of the county is in the central to southern regions.  It is a wondrous region of trails for ATVing, 4 wheel driving, hiking, climbing, camping and exploration.  On most maps, it’s indicated with a mention of the “Behind the Rocks” trail; no mention of the road name, or what sites are available to see along the way.  It’s usually a busy playground during the ATV and Jeep Safaris though.

Lone Rock is a long, red sandstone formation which houses two arches, Balcony and Picture Frame. Now for a little history of Lone Rock to understand the relationship to the recipe I’ll be giving you next.  Originally it was called "Prostitute Butte" by the white settlers; the Anasazi used the area for religious ceremonies dedicated to the "mother deity"; it is assumed that sexual practices were part of the ceremonies which offended the white people.  A mother goddess is a term used to refer to any female deity associated with motherhood, fertility, creation or the bountiful embodiment of the Earth; the goddess was referred to as Mother Earth or the Earth Mother.  The name change to "Lone Rock" now dedicated the area to the Anasazi male fertility god, the Kokopelli; usually depicted as a humpbacked flute player (often with feathers or antenna-like protrusions on his head).  Kokopelli presides over both childbirth and agriculture; he is also a trickster god and represents the spirit of music.   In other words, if a female deity was involved...prostitute; male deity...just a lonely guy; can you feel my eyes rolling around in their sockets?


Lone Rock aka Prostitute Butte

Other Side of Lone Rock

Picture Frame Arch

Balcony Arch

The Terra Cotta Warriors
Spaghetti alla Puttanesca (pronounced [spaˈɡetti alla puttaˈneska] has been loosely translated into "spaghetti in the style of a whore"; an Italian pasta dish invented in Naples in the 20th century.  The ingredients of tomatoes, olive oil, anchovies, black olives, capers, red chile pepper and garlic give it the sensations of sweet, salty, spicy, and savory.  In other words, the perfect pasta dish to satisfy the taste buds as well as the belly.  Supposedly, this dish was prepared at brothels in the hopes of attracting men to satisfy their hunger for food, and well, do I have to really spell it out?



Spaghetti alla Puttanesca

Ingredients:

4 Tbsp. extra virgin olive oil
½ cup sliced, pitted black olives
4 anchovies, chopped
2 cloves garlic, minced
1 and 1/2 Tbsp. capers
1 tsp. red chile pepper flakes
1 and ¾ cups fresh, chopped Roma tomatoes (or use equivalent of canned diced tomatoes, drained)
1 lb. spaghetti
Salt to taste
¼ cup fresh, chopped parsley

Preparation:

In a large skillet, medium-high heat, heat oil and add olives, anchovies, garlic, capers and chile flakes. Sauté for 2 minutes, add tomatoes and cook for 15 minutes, or until the sauce has reduced.  At the same time, cook the spaghetti al dente.

Taste sauce and add salt to desired taste; add in drained spaghetti and continue to cook for 5 minutes.  Add salt to taste if necessary, and add chopped parsley after cooking.

Plate and sprinkle fresh parsley over all.

Makes 4 servings.

There you have it, a perfect combination of adventuring and dining.  Mangia!

Mary Cokenour







Wednesday, April 11, 2018

Blue Mountain Foods Enters a New Age.


Blue Mountain Foods

64 West Center Street
Monticello, Utah, 84535

Phone: (435) 587-2727 or 2451


Hours of Operation:  Monday thru Saturday  8am – 9pm, Closed Sundays


In June 2017, the owner of Blue Mountain Foods, and former mayor of Monticello, Doug Allen, heard the call of retirement.  He heeded that call by handing the reins and ownership over to his daughter, Stacy, and her husband, Jeremy Young.  The Youngs are no strangers to Monticello or Blue Mountain Foods, as they grew up in this small town, and worked at the store.  As Jeremy puts it, “food markets are in their blood”.

By the way, Jeff Allen, Stacy's brother, is the third partner in the new ownership.  He is sort of the "silent partner" and enjoys being behind the scenes.

They weren’t always in Monticello and prior to moving back, had resided in the Lone Star State of Texas for 13 years.  However, Monticello was calling and it was, and always will be, home.  This hometown couple, married 22 years, raising a family, found another need to be “food aware”, food allergies affected, not only themselves, but family and friends.  As they talked more and more with, not just locals, but tourists visiting the area, food allergies and illnesses seemed to be becoming a major issue.  Label reading and researching became a must; as Jeremy states, “Blue Mountain Foods is a fun place to be a foodie”.  So no wonder, during my interview with this friendly, lovely couple, we hit if off so well, we were foodies!

Jeremy and Stacy also believe that listening to their customers is a key factor for a successful business.  New items and brands were introduced to Blue Mountain Food’s shelves, many gluten free and vegetarian/vegan friendly.  Jeremy acknowledges that, “In this time where online food shopping is easy, less costly and more convenient; it is hurting the supermarket industry which have to now find ways to compete to stay in business.”





































Another huge change is the loss of the Western Family brand that had been on the shelves for over 50 years.  This brand pulled out of Associated Foods, the main supplier to Blue Mountain Foods, prior brand was Best Way, and it would have been too costly to switch suppliers to keep Western Family.  So the Youngs stayed with Associated Foods and have switched to the Food Club brand, which has been on supermarket shelves for over 100 years!  Beginning April 4th, a two week case lot sale of Western Family brand will be the ending of an over half century relationship.  Food Club brand will then be adorning the shelves with their green labeled products.

 















But wait, there’s more change in store (yes, pun was intended) for Blue Mountain Food’s loyal customers.  Online meal kits (Blue Apron, Hello Fresh and others) have become a huge seller, not just for guaranteed freshness, but ease of preparation.  Blue Mountain Foods has teamed up with Home Table to offer 3-4 weekly choices for your evening meal pleasure.  These meals can be ordered in advance or simply walk-in, make your choice and buy to try.  A few examples are: Chicken Fajitas, Chicken Pot Pie, Pork Yakisoba or Salmon Quinoa.  Currently the meals offered only offer a service of two at $15/kit.  Unlike the online meal kits that lock in consumers to a mandatory weekly delivery, Home Table will be buy as you need.

This foodie will definitely be trying out a couple of kits and will be reporting about the experience at a later date.

The Youngs are very interested in the “Shop Small, Shop Local” movement, especially the introduction of “cottage businesses” to San Juan County.  At home cooks will be licensed to prepare, package and sell to individuals, as well as small shops within the area.  For example, wouldn’t you rather have pure, delicious, locally produced honey than something shipped in from China?  Guess what, that product from China isn’t even real honey, it’s flavored syrup!  Another reason to join us foodies in reading labels and knowing for certain what you are truly consuming.

Expansion for Blue Mountain Foods is looming on the horizon, either for the current location on West Center Street, or the purchase of a larger property in Monticello.  For the Youngs, they are focused on hometown roots and loyalty; on bringing in products locally sourced, fresh and healthy; helping people deal with food allergies and illnesses; and most important of all, listening to their customers, whether local or visitor. 























Best wishes to Stacy, Jeremy and Jeff; let’s all of us help them achieve their goals!

Mary Cokenour






Sunday, April 8, 2018

Who Offed the Ham and Beans?


March came in like a lion, roaring with fierce winds; covering the landscape with snow that turned to ice under the hot rays of the sun.  Mid-month, March became a bipolar version of Mother Nature; some days warm enough to go without a jacket or long sleeved shirt; some days making us wonder if we could ever turn off the furnaces in our homes.  The question now is, with the end of March, will it end like a meek little lamb lying in a field scented with blossoming wild flowers?

So, it’s no wonder that on a wind chilled weekend, I would find myself prepping beans for an overnight soaking.  The next day pouring them into a crock pot with water, vegetables and chopped up, baked ham to make a hearty ham and bean soup.   During the long wait, my mind began to wander over the origin of this soup.  Warning, my mind is a huge game of trivial pursuit; constantly full of questions and the gathering of answers.  Is it any wonder that my favorite genre of reading is mysteries?  The gathering up of clues to answer the questions of “Who Done It?”, “Why?”, “How?” before the reveal in the final chapters.

John Egerton, a historian and writer of Southern foods, based the origin on the African slaves in the Appalachian Mountain states of Kentucky, Tennessee, North Carolina, South Carolina, Georgia and Alabama.  To survive, they made due with whatever foods their “owners” grudgingly bestowed on them, namely white beans, ham hocks, collard greens, onions.  After the Civil War and the freeing of all slaves, many fled to the northern states, finding employment as cleaning and cooking staff.  On the menu of the United States Senate, even served today, is a ham and bean soup credited to the black Southerners.  Of course, the House of Representatives could not be outdone, so have their own version, without onions.

There you go, through brilliant deduction (Sherlock Holmes would be so proud!) the mystery of “Who Offed the Ham and Beans?” has been solved, and now for the recipe.  I chose to make this soup in a crock pot for convenience; that way it could cook, I could get chores and assignments done, and not worry over the pot.  I soaked the beans in cold water overnight which would allow them to cook up nice and tender, but also make them less gassy.  Now that’s a good thing!



 Ham and Bean Soup (Crock Pot)

Ingredients:
 
1 and ½ cups white beans (aka Great Northern)
1 and ½ cups pinto beans
Cold water to cover
8 additional cups cold water for cooking. (see note)
1 cup each chopped onions, carrots, celery and potatoes
1 tsp. salt (see note)
½ tsp. ground black pepper
1 tsp. each dried basil and oregano
2 cups chopped cooked ham (leftover spiral sliced ham is what I used)

Preparation:

Place beans in a large bowl, add water to cover them, cover bowl with plastic wrap and let soak overnight (minimum 12 hours).

Next day, drain beans and add to 6-quart crock pot; add in all other listed ingredients.  Cover, set on low for 8- 10 hours (beans are tender), or high for 4-6 hours.  Taste and add additional salt and pepper is needed.






Note:  if using vegetable broth instead of water to cook, do not add in 1 teaspoon of salt; taste after cooking and add if needed.

Makes 10 servings.

Mary Cokenour

















Tuesday, March 27, 2018

Make Mine a Pop’s Burrito.


Pop's Burritos

148 South Main Street (Hwy 191 South)
Blanding, Utah, 84511

Phone: (435) 678-2413

Website: http://popsburritos.com/

Hours of Operation:
Monday - Thursday 6AM–8PM
Friday - Saturday 6AM–9PM
Sunday Closed
























In 2016, David E. Seiter opened up Pop’s Burritos with the idea of bringing fresh flavors and tastes of Mexico to San Juan County, namely in Blanding.  Now his small shop, Pop’s Burritos, has become the go to place for “Good Food – Good Friends – Good Times” as one of his many plaques read.













Stepping inside gets you an immediate “Welcome, and How can we help you?” from the friendly staff.   Breakfast offers up tasty burritos and bowls of meat, eggs and potatoes; or that all-time favorite, biscuits and gravy.  Lunch and dinner is a, what else, burrito; made any way you like it with a variety of meats, rice, vegetables and condiments.  The most popular with the locals are chicken and sweet pork, so we tried both and fully understand why.  The burritos are packed, and I’m talking loaded, with yummy goodness; succulent meats, a fresh assortment of vegetables, white or brown rice and beans.  Beans, beans, they’re good for your heart, the more you eat, the more you…let’s leave the ending to the imagination, shall we?



Smothered Chicken Burrito


Sweet Pork Burrito

We had a luncheon threesome with our buddy, Andy Platt, and he says when he’s needing a burrito, he’ll drive on down from Monticello to Pop’s.  Why not!?!  The sweet pork, chicken and steak are so tender, juicy and full of flavor; combined with a variety of fixings makes the eating experience out of this county!  Seating is available at tables, or counter and stools by the windows; we people watched as we, literally, stuffed our mouths.

The shop was busy with diners eating in, or taking out; while we decided on meals, a long line formed behind us.  Does Pop’s only offer up burritos?  Oh no, cheesy quesadillas, salads with your choice of ingredients, nachos and even a menu for the kids.  Vegans don’t distress, you will also enjoy the offerings available. 





Owner, David is a hands on guy in the kitchen and prep areas, but also makes the rounds with customers.  He is quite proud of his accomplishment and kudos to him on the success of Pop’s Burritos.  So, stop on by and pick one up, but be careful, they can be quite a handful.

Mary Cokenour














Wednesday, March 21, 2018

Yummy Mediterranean at Yummy Town.

Yummy Town Food Truck
83 S. Main Street
Moab, UT 84532

Phone: (970) 799-3720

Facebook Page: https://www.facebook.com/yummytownfoodtruck/






There’s nothing like a meat/veggie packed pita dripping with tzatziki sauce, but where to purchase one?  Answer is solved, and so is the craving for Mediterranean food at Yummy Town Food Truck.  Primarily located in Moab (parking lot next to Eddie McStiff Plaza), it is the pride and joy of owners Joelle Riddle and Max Schon.  They opened up July 2017, have developed a loyal following, often traveling to events within San Juan County and the entire 4 Corners region as well.


Yummy Town caters to, and yes, they do catering, carnivores as well as vegetarians with recipes spanning Greece to Spain.  The food products used are locally sourced from farms; meats are hormone and antibiotic free.  Joelle and Max love what they do; making fresh foods daily for breakfast and lunch; yes, it’s all homemade! 


Tzatziki sauce and hummus smooth and creamy, full of rich flavor that every drop is licked up.  Pork shoulder is the primary meat used for gyro making; roasted for tender meat and crispy edges.  Falafel are pureed and seasoned garbanzo beans, fried (olive oil only) to crispy perfection and so tantalizingly good dipped in hummus.  Are you drooling yet!?!





Still skeptical that Mediterranean food is to your taste?  Besides being amazingly delicious, it’s healthy and heart friendly.  Don’t just take my word on this, the Mayo Clinic endorses it, “The Mediterranean diet emphasizes: Eating primarily plant-based foods, such as fruits and vegetables, whole grains, legumes and nuts. Replacing butter with healthy fats such as olive oil and canola oil. Using herbs and spices instead of salt to flavor foods.”  With any food culture/diet, it’s all a matter of balance and moderation for the most part.  Therefore…

Thinking the sweet tooth will get jilted, not so!  Breakfast offers a coffee cake made with Greek yogurt, cardamom spice, walnuts and pistachios; lightly sweet and moist.  Baklava for a lunch time dessert is buttered filo (also spelled phyllo) dough, walnuts, pistachios, orange lavender syrup.





Yummy Town also offers a unique drink called a “Shrub”, and here is the description from their website (https://www.yummytownfoodtruck.com/): “Shrubs are an ancient method of preserving abundant harvests of fruit and vegetables by macerating them with sugar, adding vinegar, and letting the mixture develop with time. Yummy Town uses organic cane sugar, high quality vinegar, and local produce, mixed with carbonated water and lots of ice, to create refreshing combinations like raspberry and golden beet, kumquat and mint, or peach and basil; and our shrubs pair wonderfully with the bold flavors of the Mediterranean.”
We wondered what a fruit drink made with vinegar would be like and were surprised that it was actually quite refreshing.



Whether you’re in, or visiting Moab, make sure to take a Yummy Town food break; look for them around the 4 Corners area and especially at the Founders Day and Fry Bread Festival in Bluff, Utah this April.

Mary Cokenour