Eat Like Family at Helgerson’s.

A new food stand has recently opened down in Bluff, Utah, across Main Street from Bluff Fort.  Helgerson’s Red Rock Chicken is owned by Steve and Tonya who only just moved to San Juan County in August 2015.  Why San Juan County?  As Tonya tells it, it was time to load up the family, pick a direction and wherever they ended up, that would become home.  Formerly of Wisconsin, this foray into food is a family affair; their three children (Amber, Brandon, Dylon) all help mom and dad out with the stand.

Tonya with daughter, Amber.

  

Steve and Tonya Helgerson.

 

 

 

 

 

 

 

 

 

 

 

 

 

Tonya’s grandfather loved to cook and passed on many recipes to her; she has revamped some, but most retain grandpa’s flair.  Now why a food stand, not a restaurant?  Freedom of movement, plain and simple.  With a food stand, the Helgerson family can take their delicious food and bring it to County events.  Diners can sit underneath tents, have the outdoor feel sitting at picnic tables; almost like being at a family function.  Those who are off to hiking and exploring can grab a boxed lunch of tasty grilled chicken or hotdogs, sloppy joe sandwich, and awesome side dishes.

Bluff Fort is just across the road.

Steve mans the grills.

 

 

 

 

 

 

 

 

 

 

So, how is the food?  The leg quarters of Chicken are parboiled before going on the grill, to help ensure quick, yet proper, cooking.  A special seasoning (it’s a secret blend) goes on which infuses the meat itself, not just the skin.  The Sloppy Joes may be your typical sloppy joe, but who doesn’t love those!  The Macaroni Salad is a mixture of elbow macaroni, chopped celery and hard boiled eggs, Cheddar cheese chunks and shredded tuna fish.  This may sound like too much, but it was light and refreshing.  The Baked Beans are cooked with slices of bacon over the top; the killer side though is the Bacon Fried Macaroni.  The cooked pasta is mixed on the grill with bacon, bell peppers (yellow, red, green), chopped egg and hotdogs.  The smoky flavor is intense, yet goes perfectly with the grilled chicken meal.  Portions are generous, so large appetites will be extremely pleased.

Bacon Fried Macaroni and Garlic Toast.

Baked Beans with Bacon.

Grilled Chicken Meal.



Sloppy Joe.

 

 



Sloppy Joe Mixture waiting to be served.

The Works!!!

Red Rock Chicken does not have any firm days or hours of operation; the best way to find out when they’re open is to go to their Facebook page (https://www.facebook.com/profile.php?id=100010377071659&fref=ts).  Currently the name is Bluff Utah, which shouldn’t be confused with Bluff, Utah’s own Facebook page.  Since the tourist season is not in full swing yet, keeping an eye on Main Street will help determine set days and hours.  The opening day, the stand was busy with locals; besides our own positive comments, we heard, “Oh yeah!, Mmm!, Love the sloppy joes!, Pretty Good!, Thumbs Up!”. 

 

 

Helgerson’s Red Rock Chicken; a family run food stand that treats their customers like family.

When you spot those bright orange tents, you know good food is waiting for you.

Mary Cokenour

Arches Thai is a Must Try in Moab.

Arches Thai

60 N 100 W
Moab, Utah, 84532

Phone:(435) 355-0533

Website: http://archesthai.com/

Former owner/operator of Pantele's Deli has opened up a new restaurant in Moab catering to her first love, Thai cuisine.  Let me sum up in a few words how my husband and I feel about the dishes served at Arches Thai, "delicious and amazing!!!"  Now I could simply end my review right here, but let me explain why we find her food to be delicious and amazing.

First, the interior of Arches Thai is a rustic, open setting with loads of room; diners can feel private while surrounded by others.  There is also room to hold parties, or cater to a large group event.  The staff are so friendly and welcoming; anyone walking out not feeling pampered was already set on being a grouch from the getgo.  Water glasses are constantly filled; "How is everything?" and "Can I get you anything else?" are also constant questions; you are not ignored in any way.

We began our Thai journey with two appetizers: Crab Rangoon is made with a thinner wonton wrapper giving it a lighter, crispy texture; the interior is full of luscious cream cheese and shredded crab meat.  Fresh Garden Roll is soft rice paper crammed full of fresh vegetables and served with a smoky Hoisin sauce. 

Crab Rangoon.

Fresh Garden Roll.

With our meals, we received a cup of Veggie Soup; fresh chopped vegetables and tofu in a light broth; so refreshing!

















My husband ordered Broccoli with Beef; fresh broccoli sautéed lightly with thin slices of tender, melt in the mouth beef.











My very favorite, and I order it every time whether eat-in or take-out is Pad Se Eew; this is very similar to my favorite Cantonese dish, "Chow Fun"; and this Thai version puts me into food heaven.  Broad noodles, broccoli, carrots sautéed in a sweet soy sauce; chicken was my choice of meat this time; thinly sliced and tender.










Dessert was Tempura Fried Banana with Ice Cream; a banana cut lengthwise, dipped in tempura batter and deep fried to a golden brown, served with a scoop of vanilla ice cream and a drizzle of chocolate sauce.  Decadence at its best!!!  We are both not fans of the banana in its plain form, but this dessert wows us.











There are three Thai restaurants in Moab now; we already have one favorite (Bangkok House), but Arches Thai has quickly become our other favorite. 

Mary Cokenour

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Comfort Cooking, British Style.

Now I happen to be a fan of recipes originating from the United Kingdom, and I am generally referring to England, Ireland, Wales and Scotland (some areas that the Utah pioneers were from); not all the other countries that were invaded and/or annexed while the Brits were out conquering the world. Many times I have heard that the food from these countries is boring and bland, but I do not happen to agree. One huge mistake many Americans make when traveling to foreign countries is to compare "American food" with that country's food. It is a big mistake for what we refer to as “American food” is a mixture of so many cuisines, so how can we really judge our food against the common food of another country? I have even met people who refuse to eat the food when in a foreign country and will only eat "Americanized" food prepared in their hotels. Ridiculous! They might as well have just stayed at home and gone to the local diner for vacation, saving money on airfare.

I have a friend who would make authentic scones for us whenever we visited her back in Pennsylvania. How were they authentic? She is from Yorkshire, England, so I believe she knows what she is doing in the respect of English cooking. I am also a big fan of many of the British chefs, so not only do I have cookbooks, but I watch their shows intently to make sure I get a recipe correct.  While they may often delve in the realm of “haute cuisine”; the basis of their recipes is the comfort cooking they were raised on.

Onto scones which originated in Scotland, made from unleavened oats and cooked on a griddle. With the invention of baking powder, scones could now be baked; the Brits sweetened them up a bit with the inclusion of sugar and fruits. Nowadays, scones can be sweet, savory, herbal and/or cheesy; they can be served at any meal, or just make a handy little snack. The traditional wedges are still popular, but they can also be baked much like a drop cookie; they are not as pretty as the wedges, but still taste wonderful.

 

Pumpkin Cranberry

 Cold weather, while invigorating, also brings images of being bundled up in a warm blanket, perhaps a mug of hot chocolate soothing the trembles. For hubby and me though, we enjoy hot cups of tea with warm scones to munch on at our leisure. We put on our English accents, which we do quite well, and pretend to be in our lovely cottage in a quaint little village. Oh, you might be saying, "that is too silly for me" or "seriously?", but for us, the role play keeps the relationship fresh, new and adventurous. If more married couples indulged in each other, instead of everyone and everything else around them, the rate of divorce would certainly decline.  However, I digress once again, this post is about scones, not relationship counseling. 

Cinnamon Oatmeal with Raisins

 
I am going to be giving you a basic recipe for scones including a few ideas for different flavorings. What you do for your taste is exactly that, for your taste; so play with the basics and enjoy the results.

Scones

Basic Mix

Ingredients:

2 and ¾ cups all-purpose flour

2 tsp. baking powder
 ½ tsp. baking soda
½ tsp. salt
½ cup cold, unsalted butter, cubed
1 large egg, beaten
2/3 cup milk

Preparation:

Preheat oven to 400F; spray a large baking sheet with nonstick baking spray; or use a nonstick baking sheet.  Parchment paper works well is you do not want to use the spray, or do not have nonstick baking sheets.

In a large bowl, sift together the flour, baking powder, baking salt and salt; work butter, with fork, pastry cutter or hands, into the dry ingredients until it becomes crumbly.

In a small bowl, mix together the egg and milk; make a well in the dry ingredients and pour liquid into the well. Mix together thoroughly until the dough can be shaped into a ball.

On a lightly floured board, roll out the dough to ½” thickness; mark out wedges with a knife or use pastry or biscuit cutters for rounder scones.  An ice cream scoop can also be used with the dough for a more rustic look to the scones.  Bake for 20-25 minutes, or until golden brown.

Makes 12 scones.

Chocolate Chip Before Baking.

  
 

Chocolate Chip After Baking

Variations

Cheese: Add ½ tsp ground black pepper and a ¾ cup of shredded cheese (Fontina, Cheddar or Swiss) to the dry ingredients.

Sun-Dried Tomato: Add ½ cup diced sun-dried tomatoes and 1 Tbsp. Italian herb mix to the dry ingredients.

Chocolate Chip: Add ½ cup chocolate chips and 3 Tbsp. light brown sugar to the dry ingredients.

 

Chocolate Chip Wedge Scone

 

Mary Cokenour      

Twin Rocks Gets a Facelift.

Twin Rocks Cafe and Gift Shop

913 East, Navajo Twins Drive

Bluff, Utah, 84512

Phone: (435) 672-2341

Website: http://www.twinrockscafe.com/

 

 

 

 

For a few weeks, Twin Rocks Café, down in Bluff, was closed for reconstructive surgery.  Seems this old established restaurant was looking for a younger, fresher look; so popular in today’s society of Botox and collagen injections.  After hearing they had reopened, we hightailed it down to Bluff to see the new do; but alas, the bandages still covered the façade.  The wintery weather, all of San Juan County was experiencing, was making the healing process go slow.

 

At one time, the interior dining area was “L” shaped, but now it was a three sectioned area; great for closing off a private party area when needed.  Where patio seating used to be, it was now enclosed with large picture windows to allow in more light, and outdoor viewing.  During cold weather, or rainy days, diners would be comfortably warm, and dry, while enjoying Twin Rocks’ fresh made meals.  The patio tables and chairs outside had been moved further down towards the gift shop; good strategy to entice those outside to come in and buy.

 

 

It was a Saturday night and the specialty was Prime Rib (12 or 16 ounce) with potato, grilled vegetables and choice of soup or salad.  Two of us went for this goodie; tender beef perfectly cooked to your desired taste; fluffy baked potato, or homemade, red skin, mashed potatoes; an assortment of grilled vegetables with just a touch of seasoning.  My husband, Roy, ordered the Country Fried Steak which he described as “just right”; breaded coating not too light, but not too thick.  A mildly peppered gravy which enhanced the taste of the steak and mashed potatoes, instead of hiding their flavor.  Our good friends, Amy, and her father, Richard Watkins were with us; he ordered the Fish and Chips which was lightly bread, flaky fish and crispy, fluffy French fries.  Dessert, not tonight, as we had pigged out on Twin Rocks’ deliciously addicting Chicken Wings and Onion Rings for appetizers.

Prime Rib

Country Fried Steak

 

Fish and Chips

Chicken Wings Appetizer

 

Onion Rings Appetizer

 

Homemade Chicken Noodle Soup

 

Dinner Salad with Honey Mustard Dressing

Service at Twin Rocks Café is always welcoming, friendly and with a smile; any concerns are taken cared of immediately.  Dining is leisurely; no one rushed out just to get a high turn around rate.  Happy diners are a must; no matter if the person is a local, or visitor from another area, the management wants everyone to come back!!!  Locals come from all over San Juan County to eat the mouthwatering American and Navajo cuisines offered on the menu.  Thrilled voices hailing greetings to friends and neighbors filled the air; even former mayor of Monticello, Doug Allen, and his family were there. 

Former Monticello, Utah mayor, Doug Allen and family.

The finished workmanship on the dining area will be a site to see; but truthfully, everyone goes for the great food.  Twin Rocks Café, now that’s good eats!

 



Sunset View from Dining Room.

Mary Cokenour

 



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