Red Robin – sometimes yum, sometimes yuck.

Red Robin Gourmet Burgers

2530 Rimrock Avenue
Grand Junction, CO, 81505

(970) 242-4101

Website: http://www.redrobin.com/

Banzai Burger
Marinated in teriyaki & topped with grilled pineapple, Cheddar cheese, crisp lettuce, tomatoes and mayo.

Sauteed ‘Shroom Burger
Loaded with fresh, plump, sautéed mushrooms, a hint of garlic Parmesan butter and topped with melted Swiss.

Crispy Arctic Cod Sandwich
Premium cod fillets, hand-battered in a light tempura batter and crisply fried. Topped with fresh coleslaw, tomatoes, pickles and dilled and pickled tartar sauce.

For the many times we have been up in Grand Junction, sometimes we are in the mood for a burger and fries, and Red Robin is the place to go…but not on the weekend.  Seems that during the week they are not as busy as the weekend, and that makes all the difference between yum and yuck.

Usually there are three of us and we are creatures of habit; we each have a particular burger we enjoy, and that’s what we order.  The burgers in the Banzai Burger and Sauteed ‘Shroom are thick, grilled perfectly to order and juicy; the cod in the Crispy Arctic Cod Sandwich is thick, the tempura batter is crispy and the fish is flaky.  Each sandwich has an assortment of toppings that come with it, and they go perfectly in each sandwich.  Our drinks were always refilled quickly; the waitress ready with a refill pitcher even before we asked.  Red Robin…YUM!  That’s during the week though when they are not too busy.

A couple of times we were there on the weekend and the food items were very different than what we had before.  The burgers were overcooked and dry; the fish was undercooked and raw in the center.  We ended up packing up the sandwiches and feeding them to the dogs once we arrived home.  Why not send them back for a redo?  Try finding the waitress; an impossible task since they are so overwhelmingly busy on the weekend.  You can’t even get a refill on your drink.  Red Robin…YUCK!   

There is one item that is always perfectly cooked at all times; the bottomless Steak Fries.  Always crispy on the outside, fluffy on the inside and absolutely delicious.  We love these fries!   Once again though, during the week we get the endless fries; on the weekend be happy with what you received with your burger because you won’t be getting anymore.  Where is that waitress!?!

Overall, if you enjoy a good burger with fries, go to Red Robin, but during the week, not on the weekend; less aggravating that way.

Mary Cokenour

The Third of the Pizza Trilogy - Sicilian Pizza

In a pizzeria far, far away from Utah, square pieces of pizza are being devoured; and I am full of envy and want.  Anyway, this is the third installment of pizza making - Sicilian Pizza.  In case you missed the first two; New York Style was done on January 21, 2011 and Chicago Style was done on February 18, 2011.

Sicilian Pizza  

This type of pizza originated in the Palermo region of Sicily.  This is a thicker dough than used in the round type of pizza (Napolitano), baked in a heavy aluminum rectangular pan. In the United States, it is mainly seen in New York and New Jersey pizzerias, and whether the cheese goes under the sauce or on top is dependent on each individual pizza maker.  In Chicago style pizza, the cheese goes beneath the sauce, the crust is sweeter and the pizza is baked in a round pan.  “Tomato Pie” is a Sicilian pizza that has a thick layer of sauce over the cheese and is topped with a layer of diced or thinly sliced Roma tomatoes. 

How to Make the Dough

Ingredients:

2 (.25 oz) packages of active dry yeast

4 cups flour

½ cup warm water (about 110F)

1 tsp salt

1 cup cool water

2 Tbsp olive oil

Preparation:

In a small bowl, combine the yeast with a ½ cup of flour and the warm water; cover with plastic wrap and allow proofing for 15 minutes; stir afterwards to deflate.

In a large bowl, combine remaining flour, salt, cool water and yeast mixture.  Turn the dough out onto a floured board and knead for 15 minutes.   Clean the large bowl, lightly dust with flour and return dough to it; cover with plastic wrap and let rise for 1 ½ hours. 

Preheat oven to 450F.  Brush the bottom and sides of a 17 ½” x 11 ½” x ¾” heavy aluminum baking pan.  Punch down the dough, return to floured board and roll out slightly.  Place dough into pan and stretch out to all sides, leaving a lip all around.  Let it rest for 15 minutes before adding toppings*.

Bake for 30 minutes or until crust is golden brown.

Makes 12 servings.

*Note: toppings would normally be a layer of sliced mozzarella cheese and an evenly spread layer of sauce; other toppings such as meats and/or vegetables can then be placed over the sauce.

Tomato Pie

Ingredients:

12 slices thinly sliced mozzarella cheese

2 cups homemade pizza sauce

2 cups diced or thinly sliced Roma tomatoes

1/3 cup grated cheese

Preparation:

Lay out the slices of cheese onto the pizza dough; evenly spread out the sauce and then the tomatoes.

Bake for 30 minutes or until crust is golden brown.  Remove pie from oven and sprinkle grated cheese over top of pizza.

Makes 12 servings.

Mary Cokenour

Don't drink it....eat it!

It's not unusual to find out that some type of alcoholic beverage might be used in a recipe.   Whether it is baked, cooked, roasted or fried; the alcohol burns off, but the flavor remains which is what you were trying to achieve.

On Feb 17, 2011, I posted my recipe for Coffee Kisses, and while strong coffee can give you the flavor you need; I have found that using Kahlua makes these cookies taste twice as good.  Now using rum in coffee cake or fruitcake is not unusual, but what about an entire cocktail?   Back in the 1970's, my mom's friend Frances would make this awesomely moist and delicious cake called "Harvey Wallbanger Cake", and it was named after a popular cocktail.  When the cocktail itself was invented is a slight mystery as claims go from the 1940's to the 1970's, and the story is that a man had some guests over, but an under stocked bar.  So, he just threw what he had together and came up with a sweet alcoholic drink that everyone couldn't get enough of.  One guy in particular, named Harvey, got so drunk on this cocktail that he started to bang his head on the wall; hence the name "Harvey Wallbanger".  Guess this could be considered an urban legend of sorts.

The Harvey Wallbanger Cocktail

Ingredients:

1 oz. vodka
4 oz orange juice
1/2 oz Galliano

Preparation:

Pour vodka and orange juice into a collins glass filled with ice cubes and stir. Float galliano on top by pouring slowly over a teaspoon turned bottom-side up.

For your eating pleasure however, I give to you the recipe for Harvey Wallbanger Cake.

Harvey Wallbanger Cake

Based upon a popular cocktail of the 1970’s; the origin of this recipe is unknown, and has been passed on from friend to friend for years.

Ingredients:

1 box yellow cake mix  

1 box (3 oz) instant vanilla pudding

 ¼ cup Galliano

¼ cup vodka

4 eggs

1 cup canola oil

¾ cup orange juice

Glaze:

1 cup confectioner’s sugar

1 Tbsp Galliano

1 Tbsp orange juice

1 tsp vodka

Preparation:

Preheat oven to 350 F.   Spray a Bundt pan with nonstick baking spray (contains flour).

In a large mixing bowl, mix together for 3 minutes, on medium speed, the cake mix, pudding, liquors, eggs, oil and orange juice.   Pour batter evenly into the pan.  Bake for 45-50 minutes; a toothpick will come out of the center cleanly.  Let cake cool for 10 minutes before removing from pan.

To prepare the glaze, mix together the sugar, liquors and orange juice until smooth and creamy.  Drizzle over the still slightly warm cake; let it reach room temperature before serving.

Makes 10-12 servings.

Mary Cokenour

Mr Happy's Bakery and Cafe

Mr. Happy's Bakery and Cafe

332 E. Main Street
Cortez, CO, 81321

(970) 565-9869

Website: http://www.facebook.com/Mr.Happys

Mr. Happy's is located in a bright yellow building; is small inside (about 12 tables - each seat 2-4 persons), and has a covered patio for outdoor dining. Upon entering, you seat yourself and a waitess will bring a menu and take your drink order. We were there for breakfast, so ordered coffee (supplied by the Durango Coffee Company) and tried to decide what to order: Cinnamon Roll French Toast, Frittata, Omelets, Waffles and more to choose from.


I finally ordered the Slow Roasted Corned Beef and Hash with 2 eggs over easy and English Muffin.

Shredded corned beef mixed with chopped potatoes, onions and green bell peppers; the seasoning was very light, so a little ground black pepper was called for.  My over easy eggs were more semi-hard, but still mixed well into the corned beef and hash.  The English muffin was toasted well, came already buttered and tasted yummy with a little strawberry jam.  Truthfully, I have had more awesome corned beef and hash elsewhere, and for the price of $9.75, I expected something more inspiring.

Hubby ordered Chicken Fried Steak and Eggs with 2 eggs over easy, whole wheat toast and shredded potatoes.

The chicken fried steak was nicely cooked and tender; the pepper gravy was thick and peppery.  His eggs were cooked perfectly and mixed well with the shredded potatoes which were crisped just right, but no seasoning was detected.  The whole wheat toast was thickly sliced and had a deep flavor.   However, hubby stated that for $9.75 he had expected something to brag about, but in all honesty, can't.

Mr. Happy's Bakery and Cafe does serve lunch and dinner also, and we are willing to go back to see how they fare at burger and sandwich making.  They use real butter and potatoes; Black Angus beef for their burgers, and all the pastries (ranging from $2.75 to $3.75 each) and breads are baked on the premises.  The staff is friendly, and our waitress made sure to keep our coffee mugs full.

So, while Mr. Happy's would not be our first choice for breakfast; knowing they use fresh ingredients and bake on premises gives them a big advantage over other places.

Mary Cokenour

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Chicken and Waffles

Chicken and Waffles

Waffles are made from a batter (usually pancake batter) which is baked inside a hot iron device. The device is basically two iron plates connected by a hinge which have a distinctive square indented pattern, and comes in either a round or a square shape itself. The waffle originated in the Medieval Ages where the device was heated over a fire, and the batter created a light and crispy “wafer”. With the invention of baking powder, the modern waffle could be created; and it can go beyond being a breakfast item. A solid square of ice cream between two small waffles squares becomes the “waffle ice cream sandwich”; an excellent treat anytime.

Or it can be served as a lunch or dinner item, and mainly paired with chicken. In the Southern United States, fried chicken was often paired with waffles; the typical breakfast accessories of syrup and butter accompanied the waffles. There is really no set recipe for the fried chicken used in this dish; it can be homemade by using your own tried and true recipe; or purchased.  In Pennsylvania, the Amish and Mennonite serve the waffles covered with chicken and vegetables that have been cooked in gravy.

How to Make Waffles

Ingredients:

2 cups flour

1 tsp salt

½ tsp baking powder

2 eggs, separated

1 ¾ cups buttermilk

4 Tbsp melted butter

Preparation:

Preheat waffle maker.

In a medium bowl, mix together flour, salt and baking powder; set aside.  In a small bowl, beat the egg whites until they just start to hold a peak; not stiff; set aside.

 In another small bowl, whisk egg yolks with buttermilk and melted butter; gradually whisk this mixture into the dry ingredients, but not till completely smooth. Gently fold in the beaten egg whites and the batter will thicken.    

Follow the manufacturer’s directions on amount of batter to use for each waffle and cooking time.

Makes 4-6 waffles depending on maker used.

Pennsylvania Dutch Chicken and Waffles

Ingredients:

1 small roasting chicken

2 Tbsp butter

1 cup mixture of diced onion, carrot and celery

5 cups chicken broth

¼ cup flour

½ tsp ground black pepper

Preparation:

Roast and shred chicken meat.  While chicken was roasting, melt butter in small skillet, over medium heat, and sauté vegetables until softened; set aside.

In a medium stockpot, over medium-high heat, bring chicken broth to a boil; whisk in flour quickly and incorporate well.  Reduce heat to low, add in chicken, vegetables and black pepper; cook for 20 minutes.

Ladle over prepared waffles.

Makes 8-10 servings.

Mary Cokenour

Homestead Steak House is more than steak.

Homestead Steak House

121 E. Center Street

Blanding, UT, 84511

(435) 678-3456

Website: N/A

Located next to the busy Four Corners Inn, Homestead Steak House has a prime location when entering the city of Blanding, if traveling south on Rte 191.  Not knowing the area, you might not notice this little restaurant unless you see their sign advertising specials.  Inside, the décor is country kitchen with about 12 tables (6 seat 2 persons, 6 seat 4-6 persons) and a soup- salad bar area.  The kitchen entrance is blocked from the main dining area by a blue marble tile wall, but our table was situated nearby, and we were able to see the kitchen.  From a distance, it looked clean, and the cooking staff was busy, not standing around and making diners wait.

We arrived around 5pm, only about 6 other diners present, so seated ourselves while the waitress gathered up menus and utensils for us.  She was a very friendly person, and even though it got busy afterwards, was still smiling, and took time to answer any questions I had about the food items.  I need to note that by the time we left at 6:20 pm, the place was packed, there was another waitress working, and a line was beginning to form.  This is the type of small restaurant where you’re not rushed out, but don’t expect a quickie meal either, so make sure you’re going there with time on your hands.  Also, the portions are on the large size, so go there hungry or expect to take some home.

I ordered the Catfish dinner with corn on the cob, sweet potato fries and the soup-salad bar came with the meal.  We both chose the creamy potato-bacon soup which was packed with chunks of potatoes and shredded carrot; I saw no bacon, but could taste it.  The salad bar has a large and fresh selection; so if one wanted to order just the soup-salad bar as a meal, they certainly would not go hungry.  The catfish was encrusted in a lightly seasoned cornmeal which enhanced the taste of the fish itself.  The fish had been frozen and while it was mostly flaky, the center was on the mushy side giving the clue to its once frozen state.  The fries were crispy and tasty, but they too had once been frozen.  However, the food was cooked well, so not being totally fresh and homemade could be forgiven.

My husband ordered the Steak and Shrimp dinner with red skinned mashed potatoes and steamed mixed vegetables; soup-salad bar came with his meal also.  The steak was a good size, about 1 inch think and the grill taste was excellent; the steak was so tender, he didn’t even need a knife to cut it.  Only flaw was that he had ordered it medium and it was cooked medium rare instead. The shrimp was two skewers (5 grilled shrimp on each), lightly seasoned and also an excellent grill taste.  The mashed potatoes were the real deal; vegetables were the typical medley and nothing to write home about.

We also received a basket with hot biscuits, butter and sweet raspberry jam; very, very good.   The jam is yummy, and would go well over a nice slice of plain cheesecake.   Homestead is also known for their Navajo Tacos and Pizza (which does a large carry out service).

All in all, even though they call themselves a Steak House, Homestead reminds me more of a small town diner…decent food, large portions, friendly service and reasonable prices for what you receive.

Mary Cokenour

Where's the beef? In new businesses for Monticello Utah.

For the past three days I have been running a one woman letter writing campaign to retail stores and restaurant chains; I must have sent over 100 emails so far. Why? To bring business, and revenue, to Monticello Utah. Heck, I've even written to places in New York about opening up an authentic deli here

My email is simple and to the point: "Monticello Utah is located at the intersection of two major roads (191 and 491)that connect 4 states: Utah, Colorado, New Mexico and Arizona. Our town desperately needs new businesses to open up to provide services for residents, and the thousands of tourists and truckers that come through here."

So folks, if you, or someone you know, is looking to open up a new business; why not consider Monticello Utah? It's a beautiful area, lots to see and do, and ripe for tourism.

Ok, advertisement done with, so lets get onto cooking, and as the title suggests, it concerns beef. This is a one baking dish and leave it alone type of meal; very simple and very comforting.

Roasted Beef and Potatoes with Onions

Ingredients:

4 large baking potatoes, washed, leave skin on
1 large onion, chopped
1 Tbsp minced garlic
1/2 tsp ground black pepper
pinch of cayenne pepper
1/2 cup olive oil
3 lb chuck roast, trim off excess fat
1/2 tsp each salt, ground black pepper, onion powder and paprika

Preparation:

Preheat oven to 350F.

Cut potatoes into 1" pieces and place into large bowl with onions, garlic, 1/2 tsp black pepper, pinch of cayenne and olive oil; mix together thoroughly.  Spread potato mixture onto bottom of a 2 qt rectangular baking dish.

Mix together the salt, 1/2 tsp black pepper, onion powder and paprika; rub all sides of roast.  Place roast on top of potato mixture, centering it.  Roast in oven for 2 hours and leave it be for the 2 hours; roast will be medium when removed from oven.

Remove roast to cutting board to rest for 5 minutes before slicing; serve with potato mixture.

Makes 6-8 servings.

Mary Cokenour