Make your Holiday Barbecue Hot and Cold.

Memorial Day, we honor all those who fought for our country; all those who gave their lives to keep us free. This holiday also is the jumpstart for the summer season; even though the calendar still tells us that it's springtime. Family and friends gather for games of touch football, volleyball and horseshoes; picnics in the park or barbeques in the backyard.

This won't be a long post, for like you, I'm going to be enjoying my day off. A simple dinner of grilled chicken breasts with a chipotle citrus sauce glaze and a side dish of "confetti salsa". The salsa is a freshly made salsa, the ingredients cut small and they're colorful just like confetti, hence the name. The cool, fresh salsa is a perfect balance with the hot, spicy chicken breasts.

To cook the chicken, trim off any excess fat and season both sides with salt and pepper. Get your grill up to medium heat, about 300F; lay the chicken bone side down first and cook for 3 minutes. Flip it over and cook another 3 minutes; flip it over to the bone side again and slather on a generous dose of the chipotle citrus sauce, close the barbecue lid and leave it alone for 5 minutes. Now slap on another layer of sauce, cook another 5 minutes with lid closed and you are done. The glaze will be sweet and spicy; the chicken moist and juicy.

Now if you cannot grill outside, this can be done inside under the broiler. First preheat your oven to 375F and line a baking sheet with heavy duty aluminum foil. Salt and pepper the chicken, place it bone side down on the pan; 3 minutes, flip, 3 minutes, flip, but take the pan out of the oven now. Set your broiler to high; slather on the first layer of sauce and place the pan under the broiler for 5 minutes; repeat with sauce and cooking time and like the outdoor grill, you are done!

Now remember, I use boneless, skinless chicken, so if you're using bone in and skin on or off, you'll have to adjust your cooking time for the added thickness. Using a cooking thermometer is your best bet on making sure the chicken is cooked all the way through.

Oh yeah, this sauce and salsa works great with pork too.

Enjoy the day!!!

Confetti Salsa

Ingredients:

3 medium sized tomatoes, ripe and firm
1 ¼ cups whole kernel corn
1 small red onion, diced
1 large jalapeno pepper, seeded and diced
¼ cup each diced red, green and orange bell peppers
2 tsp minced garlic
1 tsp fine sea salt
¼ cup lime juice
¼ cup chopped, fresh cilantro

Preparation:

Cut tomatoes in half and scoop out fleshy pulp and seeds; cut into strips and dice. Steam the corn over boiling water until just tender; place in refrigerator to cool. Into a medium mixing bowl, add all ingredients and gently mix. Refrigerate for one hour before serving.

Makes 4 cups of salsa.

Mary Cokenour

More Garlic, More Spice, More Asian Cuisine.

Now back on April 6th, I gave you a recipe for Garlic Chicken with Soba Noodles and it's a fantastically good dish. As with many recipes, including my own, I like to play with the ingredients; perhaps improving further, perhaps not. That's the adventure!

Crushed red pepper flakes give the heat, but I wanted more than an overall heat in my mouth; I wanted a bite. A bite on the insides of my cheeks, on the tongue; something to make me stand up and take notice of the intense flavor of the dish, not just the heat. What better to work with than freshly cracked black pepper?

The chicken is a bit different too as I coated it in cornstarch, fried it in oil and immediately seasoned the still moist strips with salt and cracked pepper. As the chicken drained, the seasonings adhered to the chicken ensuring flavoring. I use peanut oil because it can reach a high temperature quickly, the food cooks quickly itself. The oil is not heavily absorbed, so your food is light and not greasy; and no, there is no peanut taste to the finished product.

This is a one pan meal, prep and cooking times are minimal and it is a meal that you and a family member can prepare together. While a large skillet can be used, I highly recommend investing in a Wok; they're relatively inexpensive, cut cooking time and easy maintenance.

Now on to today's recipe....

Garlic and Pepper Chicken

Ingredients:

1 lb boneless, skinless chicken (breasts, thighs or combination); cut into ½ inch strips
½ cup cornstarch
1 cup peanut oil
1 Tbsp coarse sea salt
2 tsp cracked black pepper, divided in half
1 ½ cups broccoli florets
¾ cup diced red bell pepper
2 Tbsp minced garlic
1 Tbsp chili sauce
2 Tbsp mirin wine
¼ cup dark soy sauce
¼ cup hoisin sauce

Preparation:

Coat the chicken strips in the cornstarch; shake off excess. In a Wok or large skillet, heat the oil on medium-high heat; add the chicken, cook until done; drain chicken on paper towels, but season with sea salt and 1 tsp black pepper immediately.

Remove all but 2 tablespoons oil; add in broccoli and bell pepper; cook for two minutes. Whisk together garlic, chili sauce, mirin wine, soy and hoisin sauces, remaining teaspoon black pepper; add back chicken to Wok or skillet; pour in liquid, mix thoroughly to coat. Cook for additional two minutes before serving over rice (white, brown or fried) or rice noodles.

Makes four servings.

Mary Cokenour

Finally, the Vegetable Garden is a Go!

For three years I have been trying to develop gardens on my property here in Monticello, Utah. The ground here is horrible; a mixture of dry dirt, sand and clay; and it didn't help that the previous owner abused, not just the house itself, but the land around it. Respect was not a priority to this person at all, but we've loved up the house and made it into a home. Not for anything, but the previous owner should have paid us for the house and land, considering everything we've had to do to improve it.  Now I've been trying to get top soil to build up the front and back yards; no luck so far. One construction company wants to charge an arm and a leg for each cubic foot; and then there are those who would rather dump good top soil into the local landfill than give it away to neighbors. Sorry, but that is retarded thinking on their part.

For the past two years, I've done container gardening for my vegetable plants. Nice concept for small spaces, but you don't get those large, beautiful and numerous veggies like you would with a garden. We found a rototiller on sale at the Home Depot in Durango, Colorado last year and put it to good use this year. Choosing a section of the yard that is bordered by the wooden fence and the home (also gets 8 hours of sun), my hubby cleaned it all up and loosened the dirt with the rototiller. Amazing the junk that was buried from years of neglect, but we did happen to find a silver and turquoise ring; and a gold and turquoise belt buckle. I wonder what other buried treasure is around here? Roy built barriers from 8 foot (4" x 4") cedar posts, two on top of each other and then secured with half inch rebar (steel posts). For drainage, we put down a layer of gravel in the designated areas and then filled it with organic soil. For a walkway, I laid down shredded cedar; it's rustic looking and smells great.

There is still about 3 feet of space from the initial garden area to the edge of the house. Roy is going to finish those off with more cedar posts; then I'll plant herb plants that I'll harvest and dry for storage.

Then the planting began; a beefsteak tomato, zucchini, straight neck yellow squash, bell peppers and hot peppers of various heat intensity. I plan on adding plum (Roma) and yellow tomato plants; the yellow tomatoes are less acidic then the red.

Now here in Monticello, we could get frost up to June 15; not good for a vegetable garden to thrive in. I had a roll of heavy duty plastic (the type used for winterizing windows), tented it over the plants and created a hothouse effect to help them survive just in case that cold snap does occur.

So now it's a matter of wait and see; fingers are crossed, but I've got a really, really good feeling about it all.

Mary Cokenour

R & F Restaurant is Welcomed Comfort.

R & F Restaurant

149 East Center Street (Route 491)
Monticello, Utah, 84535

(435) 587-2440

Website: N/A

After reading many reviews online, I was a bit hesitant about having a meal in this local establishment. However, I wouldn't be very useful at restaurant reviews if I just went by what others wrote. Camera and reading material in bag, off to R & F I went to get my own conclusions.

As I was walking up to R & F's door, I was greeted cheerily by employees standing outside; and even had the door opened for me. My hostess and waitress was Fana; and if you want to feel like a little kid in grandma's kitchen, she'll oblige you with a smile. Now I could have been a tourist passing through or a local dining alone, the employees there didn't know, but they treated me very, very well.



The interior is reminiscent of an old time country kitchen and that decor is intentional; just like the feeling of being in grandma's kitchen. The entire place is clean and that includes the kitchen area which I was allowed to visit. R & F is open 7 days a week for breakfast, lunch and dinner; 90% of the menu items are house made.


For dinner, I chose the Chicken Strips which came with a choice of potato, vegetable of the day and a cup of soup or a salad. I tried the soup of the day which was Chicken Noodle. A savory seasoned thick broth with old fashioned noodles, carrots and shredded chicken; a real stick to your ribs kind of soup. Just writing about it is making me crave more.



The chicken strips are coated in a mixture of flour and cornmeal; then deep fried to a crispy golden brown. At a half inch thick, the chicken was tender and juicy; it came with a spicy bbq sauce on the side, but you didn't really need it. The fries were crispy on the outside, fluffy inside and piping hot. The corn on the cob was hot, sweet and a perfect side for what I had ordered. No dessert for me; the meal I had just eaten was just right.

R & F is on Route 491 as you are going to or coming from Colorado; and if you're hungry, make sure to stop on in. There are many hotels and motels in Monticello, Utah and I hope they're giving their guests a hint about R & F. Oh, and if you're there on a Wednesday, stop on in for Mexican night; we're talking authentic Mexican cuisine. Whether you're a tourist or trucker passing through, or one of the locals; you'll feel welcomed comfort at R & F.

Mary Cokenour

Pancake Haus' Breakfast is What They Do Best.

Pancake Haus

196 S. Main Street (next to the Ramada Inn)
Moab, Utah, 84532

(435) 259-7141

Website: N/A

Open daily from 6:30am to 1 pm, the Pancake Haus is always busy and they focus on one type of service, Breakfast. So it's no wonder why they brag about doing it best; and I've never had a complaint.

The staff is buzzing around, but that doesn't deter them from being polite, friendly and attentive. Our waiter, Ugur, is an immigrant from Turkey and talk about being a pro; we had our coffee in seconds, and the other diners around us didn't have to wait long either. Order taken immediately after and served up about 15 minutes later; and considering how packed they were, that was fast! However, Ugur did have a few moments to answer some questions and that pleasant attitude and friendly smile never left him. We made sure to tip him very well.

So lets talk about the food at Pancake Haus; having eaten there before I can attest to the fluffiness of their pancakes, the awesome flavor of the French toast, crisp and fluffy waffles. I often favor the Pigs in a Blanket; savory sausages wrapped in those fluffy pancakes. Then there are the omelettes.


When I was there last, I ordered the Cheese Omelette with hash browns and toast (you can get silver dollar pancakes if you prefer). The omelette is large and puffy; loaded with cheddar cheese and simply delicious. The eggs were not dry and overcooked, or runny and undercooked; they were just right!


My husband had the House Omelette; eggs done up the same as mine and it was loaded inside and out with vegetables. He did not leave a scrap of omelette on his plate!

If you're looking for a great breakfast to start off your day in Moab; definitely go to the Pancake Haus. You may have to wait a bit because it's always busy, but it's worth the wait.

Mary Cokenour

Soup, Stew or Goulash; Paprikash is a Hungarian Best.

Traditionally, the Hungarian dish of Paprikash is made with chicken; the two other main ingredients are paprika and sour cream. When I first made this dish, I used turkey tenderloins I had found on sale. It came out so delicious, I didn't even try using chicken afterwards. Depending on the paprika used, the recipe can turn out to be mild and reddish in color; or spicy and brown in color. I use the mild paprika and once you add it into your skillet, you'll be amazed at how it makes your entire dish pop with color. I also add a little cayenne pepper, just enough to let you know it's there at the back of your throat, but not enough to overwhelm the entire dish.

The quantity of liquid added plus noodles or spaetzle, will help determine the final thickness of the dish. Personally, I like adding extra wide egg noodles directly into the pan; allowing the noodles to be infused with the flavors of paprika, cayenne pepper, vegetables and sour cream. If you're like me and prefer egg noodles, let me recommend a brand to you. "Amish Kitchens" of Millersburg, Ohio ( http://www.marzetti.com ) make their noodles primarily of wheat flour and eggs. They are absolutely fantastic and make the brands of egg noodles seen in supermarkets taste like garbage.

Don't be worried that there will be too much liquid at first, the noodles will eventually sop it up as they rest in the sauce.

Turkey Paprikash

Ingredients:

1 ½ lbs turkey tenderloin, cut into ½ inch strips
½ cup flour
4 Tbsp olive oil, divided in half
1 cup onion, diced
1 cup red bell pepper, diced
1 ½ Tbsp paprika
¼ tsp ground cayenne pepper
2 cups chicken stock
½ cup half n’ half
1 cup sour cream
1 lb medium size egg noodles, cooked and kept warm

Preparation:

In a plastic bag, coat the turkey with the flour. Heat half the oil in a large skillet, medium-high heat; brown turkey and set aside. In the same skillet, heat the other half of the oil; sauté’ the onions and peppers until they just start to soften.

Return the turkey to the skillet and add the paprika, cayenne pepper, chicken stock and half n’ half; bring to a soft boil; stir, reduce heat to low and let simmer for 5 minutes. Mix in the sour cream thoroughly; add noodles and toss to coat; let cook for 2 minutes.

Makes 8 servings.

Mary Cokenour

The Devil made me Cook it.

Fra Diavolo loosely translated means "brother devil", but don't expect to find this dish on a menu in Italy. This is an Italian-American invention and is basically a simple pasta sauce heated up with crushed red pepper flakes. Another facet of this dish is that it usually incorporates some type of seafood: shrimp, lobster, calamari (squid), crab, scallops and a firm white fish such as pollack, haddock or cod. The pasta served is one of the long pastas such as linguine, fettuccine or spaghetti. Considering it is not a traditional Italian recipe, I don't see why one could not substitute chicken or pork for the seafood.

First off, lets recap my Homemade Pasta Sauce:


Homemade Pasta Sauce

Ingredients:

1 large onion, diced
3 Tbsp garlic
3-28 oz cans crushed tomatoes
1-28 oz can diced tomatoes
1-12oz can tomato paste
2 Tbsp dried basil, crushed
1 Tbsp each dried oregano, thyme and marjoram, crushed
1 tsp ground black pepper
4 Tbsp grated parmesan cheese

Preparation:

Add all listed ingredients into a 6-qt crock pot (previously sprayed with non-stick spray); mix thoroughly. Set on low heat; let the sauce cook for 8 hours.

Yields about 14 cups.

Notes:

This recipe can be made on the stovetop, but should be stirred every 1-2 hours to keep sauce from sticking and burning on bottom of pot.

The long cooking time allows for the sauce to become richer and thicker. If a thinner sauce is desired, cut the tomato paste by half, leave out the diced tomatoes, and cut cooking time in half.

Now since I was making my Vegetarian Pasta Sauce yesterday, I decided to use that instead of starting another sauce from scratch. Why not? It's just the homemade pasta sauce with veggies added; just a little more nutrition thrown into the mix.

Lets put this dish together. You'll need, to serve four:

1/2 lb pasta (linguine, spaghetti or fettuccine)
2 1/2 cups seafood (a single item or combination of shrimp, crab, lobster, calamari, scallops or cut up firm white fish such as pollack, haddock or cod)
3 cups sauce
crushed red pepper flakes (1 tsp for mild, 2 for medium, 3 or more if hot or hotter)
chopped fresh parsley

Prepare the pasta according to directions. While the pasta is cooking, place a large, deep skillet on medium-low heat and add the sauce and seafood; cover. If it begins to bubble up, lower the heat to keep the seafood from over cooking and the sauce from burning.

Once the pasta is done, strain it and add it to the skillet plus the crushed red pepper flakes; toss to coat the pasta; let it all cook together for about 1 minute to allow the pasta to pick up the flavor of the sauce.

Plate it up and sprinkle the parsley over.

Could this be any easier!?!

So have a little brother devil for dinner and spice up your night. Enjoy!

Mary Cokenour