Rock Crawling Over a Sandwich.

 Moab’s annual Jeep Safari will be April 1 – April 9, and this year two more trails have been added.  This time the safari will be traveling deeper into San Juan County as Hole in the Rock and Hotel Rock will be explored.  Usually, the guided trails do not go further than the Cameo Cliffs, but that does not keep free wheeling jeepers from exploring the county.  So, with the guided tours heading through the towns of Monticello and Blanding, this would be a good way to get some attention towards the local restaurants and shops.  Get out there with advertising props, and entice those jeepers to come on in, instead of rushing back to Moab.  Just a suggestion of course.

I know one meal that entices my hubby is a patty melt and cheese fries, and we do not even have to be out exploring in the jeep.  Unfortunately, finding a restaurant that serves them up is slim to none (hint, hint), and I hate seeing the disappointment on his face.  Solution?  You guessed it, learn to make them myself. 

My hubby, Roy, LOVES patty melts!!!

 

The origin of the patty melt is debated whether it was created in the 1940s or 1950s, but the credit goes to the same restaurant owner, Tiny Naylor.  Tiny Naylor owned a chain of Biffs Drive-Ins and Tiny Naylor Coffee Shop restaurants in California, and added the patty melt to the menus.  Now, one thing you have to remember, the patty melt is not ever to be referred to as a hamburger; it is a sandwich.  Why?  Even though it is based upon the American classic, a cheeseburger, it is not served on a bun, cold or toasted, but cooked like a grilled cheese sandwich.  The traditional recipe has a ground beef patty topped with either American, Swiss or cheddar cheese and grilled onions on rye bread, pan fried in butter.  When I make mine, it is in a cast iron skillet which ensures even cooking, good flavor and a crisp texture to the rye bread.  I also amp up the flavor of the grilled onions with a little balsamic vinegar.

 

The Classic Patty Melt (my way)

Ingredients:

1 large onion, cut into slivers

2 Tbsp butter

dash of salt and pepper

1 Tbsp balsamic vinegar

4 (1/4 lb. each) hamburger patties (80% lean)

8 slices marbled Rye bread

4 Tbsp butter, softened

8 slices Swiss cheese

Preparation:

Melt two tablespoons butter in skillet on medium-high heat; add onions, salt, pepper and vinegar; mix and let cook for 15 minutes, occasionally stirring. Once the onions are browned, remove to small bowl and add the patties into the same skillet; cook each side for 6 minutes. Remove to plate to rest.

Liberally smear softened butter onto one side of each slice of Rye bread; place butter side down in skillet. Depending on size of skillet, you may have to do each sandwich individually. Place a slice of Swiss cheese on each slice of bread; let cook for two minutes. On one slice of bread, place a hamburger patty and a layer of onions. Flip over the other slice of bread on top of the other, press down with a spatula for one minute. Flip sandwich over in skillet, press down with spatula again for an additional minute. Remove to plate, slice sandwich in half and serve.

Makes 4 sandwiches.

Now you know I have to play with my food, so instead of ground beef patties, how about some thinly sliced London broil? 

 

London Broil Melt

Ingredients:

 2 slices of sandwich bread, toasted

3 slices sharp Cheddar cheese (Sargento is the best!)

 8 thin slices of rare London Broil

1/2 cup sautéed mushroom/onion mix

Preparation:

(This is a layering preparation.)

Preheat oven to 350F; line small baking pan with aluminum foil.

 

Toasted Bread

Cheese Slice

4 London Broil Slices

Cheese Slice

4 London Broil Slices

Spread out 1/2 cup of vegetable mixture

Cheese Slice

Toasted Bread

Place entire sandwich inside baking pan; place in oven for five minutes to allow cheese to melt thoroughly.  Remove sandwich to plate, cut in half and enjoy.

Makes one sandwich.

These sandwiches can get to be rather thick, so pretend your mouth is a jeep, open wide, and rock crawl all over it.  Tilting your head back and forth is optional.

Now wait, not done yet, those cheese fries have to be a side dish.  Did you think I would leave you hanging?

When Roy and I lived in Pennsylvania, one restaurant we enjoyed eating at was the Lone Star Cafe.  It was a chain restaurant, but had great steaks, giant baked sweet potatoes that needed their own dinner plate to be served on, and amazing appetizers.  The Cheese Fries was the best thing ever; seasoned steak fries smothered in melted cheese and crispy bacon bits; served with a Southwestern Ranch sauce.  Heart attack on a plate and we did not care.  Then one day we discovered that the restaurant had closed; we knew a couple of the waiters who said they had reported to work, only to find a sign on the door saying it was closed for business.  Talk about a shocker!

Poor Roy, I think he was the most disappointed of both of us, so I decided to come up with a copycat recipe.  Took me a while to get it right, but I did it; and making the sauce was super easy.  While shopping for groceries, I discovered that Hidden Valley Ranch had a Southwestern Ranch dressing.  I purchased a bottle and discovered it was exactly what was served with the cheese fries.  However, it was not always available at the supermarkets, so I learned to make my own by mixing regular Ranch dressing, not the buttermilk type, with Cholula sauce.

 

Copycat Recipe for Lone Star Cheese Fries

Ingredients:

peanut or canola oil

1 (16 oz.) bag seasoned steak fries, frozen

1 (8 oz.) bag shredded Monterey Jack and cheddar cheese mix

1 cup real bacon pieces

Hidden Valley Ranch Southwestern Ranch Dressing, or mix Regular Ranch Dressing (not Buttermilk) with Cholula sauce till desired flavor and heat is achieved.

Preparation:

Fill a large skillet halfway with peanut oil, heat on high till a drop of cold-water sizzles in pan. Fry the frozen fries one third of a bag at a time; use a slotted spoon to put the fries into the hot oil. Caution: the oil will sizzle and pop from the cold fries. Let cook for 4 minutes, drain on paper towels and repeat till all the fries are done.

Preheat oven to 350F; spray a 2-quart baking dish with nonstick cooking spray. Layer one third of the fries into the dish, spread one third of the cheese and bacon pieces over them; repeat two more times. Bake for 15 minutes; serve with sauce while hot.

Makes 4 servings.

Have fun jeepers, and make sure to dine in San Juan County restaurants!

Mary Cokenour

Spanish Valley’s Hidden Cuisine.

Hidden Cuisine

2740 South Highway 191 (1/4 mile from Spanish Trail Road)

Moab, Utah, 84532 (Spanish Valley area)

Phone: (435) 259-7711

Website: http://www.hidden-cuisine.com/

Hours of Operation:

Monday: 7am – 2pm

Thursday through Sunday: 7am – 2pm, 5:30pm – 9:30pm

Tuesday and Wednesday: Closed

Spanish Valley stretches along Highway 191 and encompasses two counties, Grand and San Juan.  Only 2.5 miles from the borderline, resting upon a small hilltop, is a hidden gem of a restaurant.  Serving American, Southwestern, and a cuisine that most Americans only wonder about, South African; Hidden Cuisine is a must experience restaurant.  Opened two years ago by owner and chef, Zinzi M. Chamanifard, Hidden Cuisine has received rave reviews.

Zinzi arrived, from Cape Town, South Africa, in America on a student visa, and now holds a culinary degree in hospitality; and she is an acclaimed chef as well.  Her training began in the kitchens of Desert Bistro and Sweet Cravings (both located in Moab).  She excelled rapidly and decided to prove her merits by opening her own catering business.  Opportunity came knocking upon her door with the advertisement of a restaurant location up for sale; Zinzi opened that door gladly.

At first, the restaurant was only open for breakfast (available at all open hours) and lunch, but recently dinner specialties are being offered Thursday through Sunday.  For breakfast, items such as “Biscuits and Gravy”, “Southwest Country Fried Steak” and “Eggs Benedict” are elevated from ordinary to extraordinary.  The pepper gravy used for the biscuits and country fried steak is smooth, creamy with the correct amount of cracked black pepper to enhance, not overpower.  Zinzi’s hollandaise sauce for the eggs benedict is so rich, creamy and packed with flavor.  Do not be surprised to find yourself licking the place for every drop!  The biscuits are fluffy; steak is encased within a crispy coating, yet fork tender, sporting pepper gravy attire.  Poached eggs are perfect globes holding a golden orb of yolk, sitting upon grilled slices of ham and draped in a silky hollandaise sauce.  Both selections came with red-skinned potatoes grilled, yet tender.  As you can tell, we decided to try out breakfast first; it was at lunch time and so, so satisfying.

Eggs Benedict

Inside the Poached Eggs - glorious sunshine!

Southwest Country Fried Steak

The lunch menu features a southwestern version of Philly cheesesteak, wraps and salads.  Dinner though, a new edition to Hidden Cuisine’s menus, has offerings that showcase Asian, American, Southwestern, Italian and South African specialties.  As with breakfast and lunch, Zinzi shows off her talents, and quest for quality.  Sourcing for foods is based upon quality, so local, as well as outside of Utah, companies are used.  There is only one chef in the kitchen, and that is Zinzi.  Her mission and vision for Hidden Cuisine is to provide quality to the customer; quality atmosphere, service, and most especially, in the food items. 

Speaking of quality service, Shauna, our waitress, is very friendly, knows the menu items, and speaks very highly of Zinzi, her cooking skills and the food.  Our visit to Hidden Cuisine was definitely enhanced by her welcoming attitude, and quality service.  There is that key word again, Quality!

Hidden Cuisine is that type of restaurant where, no matter what speed your gear is in; stop in, sit, eat and simply enjoy.  Being curious about new cuisines, we are looking forward to another visit; this time for dinner and the adventure of South African flavors.

Mary Cokenour

Menus

Lunch

Breakfast

Beer and Wine

Dinner

Thai Fine Dining

Thai Bella

218 North 100 West
Moab, Utah, 84532

Phone: (435) 355-0555

Email: thaibella2019@gmail.com

Facebook Page: https://www.facebook.com/thaibella2019/



When it comes to Thai culinary indulgence, Moab has become the new mecca with the opening of several restaurants featuring this unique cuisine.  The latest to open is Thai Bella, and if you know the owner, Bella Prucktrakhu, then you know this restaurant will have delicious food.  Bella has been involved with Pantele's Deli, Arches Thai and Arches Deli; all great successes, and this newest will also be one.

While geared towards "classic and contemporary" Thai cuisine, do not be fooled into thinking it will not be authentic Thai quality.  Bella is making sure the quality is what all her fans know, expect and desire.  The interior of the restaurant is beautiful with photos and paintings of the Moab area adorning the walls.  The overall decor blends into that classic and contemporary theme; it is fine dining without the pretentiousness; perfect for the Moab area.














Example; a couple came in the night we were there, dressed rather, well more elegant than others dining there.  At first they were unsure if they wanted to stay, considering the patrons around them were dressed very casually, even some in work wear.  Stayed they did, scanning the menu, ordering, tasting, the delight of the food lighting up their eyes, and the praises leaving their lips.

My husband and I were impressed with the artistic quality Bella put into the presentation of each dish; even the iced teas we ordered were a swirling blend of color.  On that note, let me get to the food itself.








Beginning with refreshing Green Jasmine and Thai Iced Teas,
we ordered two appetizers: Veggie Tempura and Cream Cheese Wontons.  The Veggie Tempura featured mushrooms, sweet potatoes, broccoli, onion rings lightly battered, crispy and delightful as is, or dipped into a light sweet and sour sauce.  The Cream Cheese Wontons were crispy on the outside and packed with warm, melting cream cheese; total decadence in the mouth.


Main dishes, I ordered Cashew Nut with Shrimp, bell peppers, onions, mushrooms, pineapple, cashews stir-fried with a sweet chili sauce.  The vegetables were lightly cooked to keep their natural textures, the shrimp had that perfect "scrunch" and once again the sauce was tasty, yet light and not overpowering.




My husband ordered Veggie Delight with Chicken; very reminiscent of a simple chicken and broccoli dish, but packed with carrots, zucchini, mushrooms and green beans.  Both dishes came with jasmine rice and I admit, we enjoyed playing with our food as much as eating it.




While hubby ate his entire meal, I made sure to take half of mine home for a second enjoyment, but I wanted dessert!  Bella creates this Fried Banana dessert that is out of this world; light and crispy spring roll wrappers surround banana made into a sweet, rich, creamy filling during the deep frying process.  Just to die for!



Thai Bella is currently open for dinner only, but it is perfect for a special occasion, celebration, relaxing after a day of hiking, climbing, ATVing or just to spoil yourself with an awesome culinary adventure.


Mary Cokenour

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/

Website: https://www.yummytownfoodtruck.com/

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

My Birthday Lunch at Bangkok House Too.

Bangkok House Too

59 South Main Street, Suite 8 (Eddie McStiff's Plaza)
Moab, Utah, 84532

Telephone: (435) 355-0168

Website: http://www.bangkokhousetoo.com/

Hours:  Monday – Saturday 11:30 AM – 10:00 PM, Sunday 5 PM – 10 PM

December 26, 2017 was my 59th birthday, according to my birth certificate that is; but I still feel young at 21.  That is, except, for my joints which are developing osteoarthritis, but thankfully there is Advil and Aspercreme with Lidocaine to help keep the annoying pain away.  I decided I would love to have Thai for my birthday meal, but there are 3 Thai restaurants in Moab that I love and I thought it would be a difficult choice.  Not really as one was closed on Tuesday, 168 Ramen has closed permanently (also owned by Bangkok House Too and some of the recipes will appear on their menu now), so my choice was then easy...Bangkok House Too. 

I messenged the owner, Venus Varunum, to let her know we were coming down to Moab, and she assured me that one of my very favorites would be on hand for my eating pleasure...BBQ Pork Buns.  These are the steamed version of Roast Pork Buns (pastry is baked) which I used to buy, 3 dozen at a time, from Chinese bakeries in New York City and Philadelphia.  They are delectable, 3 come with each order and I begrudgingly let my hubby, Roy, have one; oh yes, I ate the other two and savored every bite.  Oh, we also ordered the Thai dumplings which are, if you've ever gone to a Chinese Dim Sum restaurant, known as Shumai; ate those before I even thought of photographing them and they were purely delish!



Next on the craving list was sushi rolls and we each picked our favorites; Porcupine Rim for me and Superbowl for hubby; we only ate a half of each and took the rest home to have as dinner.

We each ordered a lunch special too, knowing we would only eat a small portion, and take the leftovers home to enjoy as an evening meal; along with the sushi rolls of course.  I chose chicken teriyaki which has a thick and rich delectable sauce over grilled chicken.  Hubby chose Red Curry which is spicy, but you can have the spice anyway you want from mild to Thai Hot.  Lunch specials come with a crispy spring roll, white rice and choice of miso soup or side salad.

We both highly recommend the Thai Iced Coffee and Hot Jasmine Tea to enjoy along with the meals; refreshingly good.

The staff at Bangkok House Too are wonderful, from the servers to sushi master, kitchen staff to manager (Hi Sandy!!!); of course the owner, Venus, is a most lovely woman.  They all make you feel so welcomed, and you're not just a customer, you are a good friend who happened to stop by for a meal.  Thank you all for a most wonderful birthday lunch, and it ended up being one for dinner later on too!

Mary Cokenour

168 Ramen Serves Up Authentic Noodles and Dim Sum.

168 Ramen

2740 US-191
Moab, Utah, 84532

Phone: (435) 355-0899

Facebook Page: https://www.facebook.com/168ramen/
















168 Ramen is at the former location of Bangkok House, the first Thai restaurant opened by entrepreneur Venus Varunun; her second is Bangkok House Too located in central Moab. Venus wanted to bring something new to the area, something that locals and tourists alike could experience without having to travel out of the country, a Ramen Noodle House.  News Flash, she has succeeded!

168 Ramen opened its doors in March 2017, but we always wait awhile before trying out a new establishment; allowing them to get settled.  While the exterior and interior has not changed, the two page menu has with a listing of Dim Sum and Ramen dishes to please anyone.  There are extras, rice bowls and stir fry also, but go for the dim sum and ramen which are severely excellent.  My husband and I used to go to Philadelphia's Chinatown area to a favorite dim sum restaurant; that was 9 years ago.  To once again experience the tastes, textures, pure pleasure of these culinary tidbits brought smiles to our faces of joyous remembrance.  Yes, it was that good!

To start with, the Dim Sum Sampler and Octopus Balls (we were very curious); the sampler contained delicate Shrimp Dumplings; light, yet savory Shrimp and Pork Shumai; and BBQ Pork Buns.which brought tears to my eyes.  Why the tears?  The remembrance of going to a favorite China town Bakery and buying the most delicious baked Roast Pork Buns ever!  The buns at 168 Ramen are steamed, but we still experienced the same pleasure.

The jury is still out on the Octopus Balls though; the sauce is savory and rich, the octopus just the correct chewiness, and yet we still can't decide if we liked them or not.  Truthfully, I would say take the adventure plunge and try them out yourself.













While Ramen Noodle houses are a norm in Asian countries, they are slowly becoming popular in the United States.  Now these are NOT your typical dried ramen noodles you find on every food store shelf, and probably lived on while in college.  These are freshly made and prepared, served with a variety of ingredients depending on tastes and desires; and the most delectable broths imaginable!  Believe me, if you have eaten store bought, you will taste, and enjoy, the difference of freshly made.






Chicken Katsu Curry Ramen is a mild pork broth with Japanese curry; deep fried panko breaded chicken (to die for!), soft boiled seasoned egg, Nori (seaweed) and vegetables. While it is only available in the large bowl size, you will eat every morsel and drink every drop of broth.











Shrimp Tempura Ramen is a Dashi broth (mild, slightly sweet and addicting), soft boiled seasoned egg, Naruto fish cake (so awesome), Shitake mushrooms, Nori and green onions.  It came with 3 Shrimp Tempura which I ate separately from the soup; didn't want to lose the crunch of that tempura.

With both Ramen bowls, we left nothing!





Now I have to mention our most lovely waitress, Nat, who put up with all our questions, and helped us make the best decisions for this first...yes, first, as we will be going back again and again...meal. By the way, I highly recommend the Iced Green Tea; unsweetened and you won't miss the sugar.
Also the Thai Iced Coffee; Nat makes it so well that we ended up ordering one to go and shared it all the way back home to Monticello.  We've had Thai Iced Coffee before, but Nat makes it out of this world!

168 Ramen has now been added to our favorite Asian cuisine restaurants in the Moab area; however, in the mood for Dim Sum, Ramen Noodles or both....168 Ramen is your go-to restaurant!

Mary Cokenour