A Chicken Named Dinner.

One of my neighbors has chickens, not unusual in San Juan County; and the fresh eggs they lay are better than any purchased at a store.  The yokes are a deeper colored yellow, with a fuller richness and the whites seem to cook up fluffier.  However, due to a hole in their fencing, several of their chickens like to walk over to our front yard; pecking at goodies only a chicken seems to enjoy.  Usually they all run back home when we are outside, except one; light brown with dark brown tail feathers standing definitely clucking at us.  This one gained the name of “Dinner”, while we would never think of hurting the little devil, I like teasing it with the threat of becoming dinner.

For a long while I roasted chickens according to packaging directions; 350F for 20 minutes for each pound.  While the meat itself was moist, tender and very tasty, the skin was still pliable and fatty; we ended up pulling it off and feeding it to the pets.  Then I read a recipe where the cook roasted her chickens at 450F to 500F; the only seasoning used was salt.  The fat melted off the chicken, the skin was crispy, but she did warn that it caused a lot of splattering and smoking.  You know I had to play with this concept of roasting chicken….for dinner.

 After removing the organs from the cavity (the outdoor cats truly enjoyed that treat), the chicken was washed inside and out with cold water; then sprinkled a generous amount of salt also inside and out.  Prepping the roast pan is by lining with aluminum foil; one cup of water plus one can (10.5 oz.) chicken broth poured into the pan; sprayed a rack with nonstick spray and placed it inside the pan. Why the water/broth mixture? As the fat dripped into the pan, the liquid would keep it from splattering, burning and smoking from hitting the foil straight on; and it will become the base for a great gravy.  Placing the chicken on the rack, I drizzled a few tablespoons of olive oil over the top and just allowed it to slide down over the chicken. Now I have this Organic Salt less Seasoning that I enjoy using; 21 organically grown herbs and spices ground together; a generous portion was rubbed over the outside of the chicken, knowing the oil would hold it in place.

The oven temperature had been previously set at 450F; pan inside the oven and patiently waited for the internal temperature to reach 180F.  Where it used to take 2 1/2 to 3 hours for a 5 pound bird, it now only took 1 and 1/2 hours.  The fat had dripped into the pan, the skin was crispy; yet the seasoning mixture had only browned, not burned.  The flavoring permeated the meat which was tender, moist and very juicy. Removing the chicken from the pan onto a platter, I let it rest for 15 minutes before beginning to carve it.

I took advantage of the high temperature setting by mixing together chunks of potato and butternut squash, slices of onion, salt, Italian seasoning blend, minced garlic and olive oil. This mixture was placed in an aluminum baking pan and put into the oven at the same time as the chicken; it finished cooking while the chicken rested (an additional 15 minutes).  Actually, I made two chickens and one was given to my mother-in-law with a generous amount of the roasted veggies; she was very pleased.

As to the smoking and splattering the other cook warned about, I experienced none of that and all because of the liquid I had put into the pan.  To make gravy, I poured the after roasting liquid into a plastic container, placed it into the freezer until the fat rose and solidified (about one hour).  At a firm, but not frozen, stage, the solid fat was scooped off; placing the liquid into a saucepan, bringing it to boil on medium-high heat, I whisked in a little flour for thickening.

There you have it, roast chicken at a higher than recommended temperature, and it is so quick, easy and extremely delicious.  Enjoy!  …and no harm has come to Dinner, it’s still pecking away at our front lawn.

Mary Cokenour

No Wrong Way Touchdown with These ‘tizers.

First and ten, huddle; tension in the air as the players take the field; captain calls off numbers, “13, 9, 45…hut, hut, hut”, the ball is thrown, no…wait…hidden pass off to the running back, tight end guarding his flank down the field…..going, going…holy cow….TOUCHDOWN!!!  The crowd erupts in a roar; coach of the opposing team throws his clipboard, almost scalping a benched player. 

Its football season, American fans are pumped up and excited; faces painted with team colors, jerseys of favorite players freshly washed and worn with team pride.  At the stadium, beer, hot pretzels, brats on a bun might be the typical fare to be purchased at exuberant prices.  Then there are those who planned for weeks on going to the game; tailgating parties in the parking lot.  Tables filled with platters and trays of any food imaginable; and more cooking on the grill. 

The stay-at-home fans do the same type of planning; who makes the best dish to bring, and who gets stuck buying all the beer.  Neighbors bring over extra tables and chairs, no walking room, so just start passing the food.  Keep the fried onions away from Uncle Harry, you know how badly he gets gas; geez Sam, get your elbow out of my tater salad!

What we know as football today was a branch off of British rugby in 1863, and it’s come a long way since then.  Playing with no protective gear gave birth to leather helmets thin as a glove which facilitated development of stronger, heavily padded, hard shell helmets.  Talk about a contact sport, at first, football was a free for all, similar to rugby, with all team players massing on top of the poor smuck who had the ball.  Debilitating injuries, deaths forced the development of rules, regulations, formation strategies, and the roles each athlete played within the game.

Throughout American football’s history, there have been moments of drama, sadness, and hilarity.  Take, for example, the 1929 Rose Bowl game between California’s Golden Bears and Georgia Tech’s Yellow Jackets.  Midway in the 2^nd quarter, Golden Bears center, Roy Riegels picks up the fumble, bounces off a Georgia Tech tackler and begins running towards the wrong goal posts.  Georgia Tech ends up with a 2-0 leads which put them in the position to win the game; and Riegels obtains the nickname, “Wrong Way”.

Now here are a few appetizer ideas for your tailgate party, and you won’t be going the wrong way with these.

Nachos

Ingredients:

1 ½ lbs. lean ground beef

½ cup each of diced red bell peppers and onion

1 Tbsp. minced garlic

1 (15 oz.) can whole black beans, drained and rinsed

1 (14.5 oz.) can diced tomatoes with chilies

1 (1.75 oz.) package taco seasoning

1 (8 oz.) package shredded Mexican blend or Colby-Monterey Jack cheese

Tortilla chips

Sour cream

Guacamole

Preparation:

In a large skillet, medium-high heat, brown the ground beef and drain excess grease; set aside. In same skillet, sauté peppers and onions till soft, but not browned.

Return beef to skillet; add garlic, beans, tomatoes and taco seasoning; mix and let cook for 10 minutes; stir occasionally. Reduce heat to low; spread cheese over mixture, cover and let cook an additional 5 minutes.

Serve with chips, sour cream and/or guacamole.

Makes 6 servings.

Note: mild, medium or hot is the cook’s option for both the diced tomatoes with chilies and the taco seasoning.

Option:  Deep fry waffle fries until golden brown, top with meat mixture, sour cream and/guacamole.  Who says nachos can only be made with tortilla chips!?!

Sicilian Pepperoni Rolls

Ingredients:

Flour

12 oz. homemade pizza dough or 1 canister of Pillsbury Classic Pizza Dough

1 cup olive oil

2 Tbsp. Italian herbal mix

1 cup Italian cheese mix

1/2 cup diced pepperoni

Grated Parmesan cheese

Preparation:

Preheat oven to 425F. Spray a jelly roll pan with nonstick cooking spray.

Lightly flour a wooden board and roll out the dough to a 14"x20" rectangle; mix the olive oil with the herbal mixture and lightly brush the rolled out dough. Sprinkle the cheese and pepperoni over the oiled dough. Starting at the top edge of dough, carefully begin rolling towards the bottom edge; make sure to keep the roll tight; the oil will help seal the roll.

Cut off a little of the far ends of the roll; cut the roll into one inch pieces. Carefully transfer each cut piece to the jelly roll pan, cut side up. Lightly dab the herbal oil mixture, and sprinkle a little grated Parmesan cheese, onto each piece.

Bake for 15-20 minutes; until dough is golden brown. Remove to serving plate and serve with dipping sauce.

Makes 20 pieces.

So, in the immortal words of coach, Vince Lombardi, “Football is a great deal like life in that it teaches that work, sacrifice, perseverance, competitive drive, selflessness and respect for authority is the price that each and every one of us must pay to achieve any goal that is worthwhile.”

Mary Cokenour

Beautiful Evening for a Farmers Market.

After a three year hiatus, the Monticello Farmers Market has come back to this small town.  Bayley Hedglin, Executive Director of the San Juan Chamber of Commerce, organized the event which took place in the rear parking area of the Monticello Welcome Center.   Featured vendors did not consist of only farmers, but craftspeople and food trucks; fruits, vegetables, canned goods, handmade jewelry, crafts and Green River melons.  From the hours of 5pm to 8pm, locals and curious visitors were able to stock up on “Buy Fresh, Buy Local”; and get a free cookbook from San Juan Health.

Los Tacho’s authentic Mexican held center stage, patrons waiting patiently in line for enchiladas, chile rellano, tacos, burritos and more.  Instead I hula’d down to Benyaki’s to take my taste buds on a Hawaiian vacation; Kalua pork (shredded, moist pork with a sweet, savory taste), fried noodles, white rice and a thick, rich teriyaki sauce.   So I went home with a passenger seat full of veggies for slicing and dicing; refreshing melon for dessert, after a delicious Hawaiian inspired dinner.  …and to boot, I was able to order a 25 pound box of tomatoes from one of the farmers (name of Morgan); it’s homemade sauce making time!

The Farmers Market will occur twice more before the end of the fall season.  Go to the Facebook page (https://www.facebook.com/MonticelloFarmersVendorMarket/), Like and make sure to Follow to get notices on your Newsfeed.  Looking to become a vendor?  Contact Bayley at (435) 459-9700 for more information.   “Buy Fresh, Buy Local” is showing support for our local farmers, it just makes perfect sense! 

Mary Cokenour

Difference a Change Can Create.

Change, change can be quite annoying at times.  Rattling around in a purse or pocket, those elusive pennies never there when needed; or too many taking up precious space.  For many years there has been consideration of doing away with the penny.  Has not happened yet as that would lead into another type of change altogether.

Change, “the act or instance to make or become different”, “to alter, vary or modify to make or become different”.  Change is evolution, growth, development which goes hand in hand with making or creating something different.  This is often sort by some, but feared by the majority; it is comforting to be one of many, then alone on an unsure roadway.  I believe there lies the rub; to be different, unique, in a smaller grouping where one can stand out.  Why be different when the “same old, same old” has always been good enough?  Why, why be good when there can be better!?!

When it comes to recipes, a first attempt will be following word for word, measure by measure, ingredient by ingredient; no changes or differences.  The resulting culinary creation might be liked, even enjoyed so much to spark the word love; pretty close to perfection.  However, I am an adventurer in, as well as out of, the kitchen; my pantry is a wonderland of spices, herbs, seasonings and sauces from around the world.  The second, third, even more attempts are play time; changing original designs to make/create different tastes, textures.  The ultimate goal is to be better, not just good!

As an example, let’s use Campbell Soups’ recipe for One-Dish Chicken & Stuffing Bake, a simple dish to make and very tasty too.  (Recipe from: https://www.campbells.com/kitchen/recipes/one-dish-chicken-stuffing-bake/)

Ingredients:

4 cups Pepperidge Farm® Herb Seasoned Stuffing

1 3/4 pounds skinless, boneless chicken breast halves

1/4 teaspoon paprika

1 can Campbell's® Condensed Cream of Mushroom Soup or Campbell's Condensed 98% Fat Free Cream of Mushroom Soup

1/3 cup milk

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

How to Make It

Step 1

Heat the oven to 400°F.  While the oven is heating, prepare the stuffing according to the package directions.

Step 2

Spoon the stuffing across the center of a 3-quart shallow baking dish. Place the chicken on either side of the stuffing. Sprinkle the chicken with the paprika.

Step 3

Stir the soup, milk and parsley in a small bowl. Pour the soup mixture over the chicken.  Cover the baking dish.

Step 4

Bake for 30 minutes or until the chicken is cooked through.

Made it once or twice as is, very good and no leftovers, but not good enough, so I made it again and again; changing ingredients like cream of celery, instead of cream of mushroom; using cut up, precooked chicken instead of raw chicken breasts; adding frozen or canned vegetables to see which tasted better.  Each time it went from good to better, better to betterer to betterest; yes, yes, I know I am not using proper English and I can hear the groans of teachers everywhere.  Each time though, it was a delicious concoction devoured by all who tasted it; success in making different!

So now I will share with you my latest changes to Campbell’s most basic recipe.  Do not fear change my friends; accept, embrace and remember most of all; Fear is the Mind Killer.

Chicken Corn Stuffing Bake

Ingredients:

1 box (10 oz.) Mrs. Cubbison’s Herb Seasoned Cube Stuffing (personally like this brand)

2 cups homemade chicken broth (or used canned)

2 cups precooked chicken, cut into small pieces

1 can (15 oz.) whole kernel sweet corn (do not drain liquid)

1 tsp. each ground black pepper, garlic powder, onion powder

1 can (15 oz.) sweet cream styled corn

1 bag (8 oz.) shredded, medium Cheddar cheese

Preparation:

 Preheat oven to 350F; spray a 9” x 13” baking dish with nonstick spray.

In a large bowl, mix together cube stuffing, broth, precooked chicken, whole kernel corn and seasonings.  Spread out evenly in baking dish; spread creamed corn evenly over all; spread Cheddar cheese evenly over creamed corn. 

Cover with aluminum foil and bake for 30 minutes; remove foil, bake another 20 minutes; cheese will be completely melted and browning at dish edges.  Remove from oven, let rest 10 minutes before serving.

Makes 8 servings.

Mary Cokenour

So, What's with the Potatoes?

Thank Your Farmers!

On Saturday, August 5, 2017, I attended another lecture at Edge of the Cedars Museum; topic being, "The Four Corners Potato".  This interesting and informative lecture was delivered by Dr. Lisbeth Louderback, Curator of Archaeology and Dr. Bruce Pavlik, Director of Conservation; both of University of Utah in Salt Lake City.

Drs. Bruce Pavlik and Lisbeth Louderback

During an excavation of ruins in the Escalante Valley (aka Potato Valley and now you'll find out why the nickname), residue was found on manos and metates (used for grinding grains).  After carefully wrapping the artifacts, individually in plastic, to avoid contamination, the residue was genetically tested.  Imagine the surprise of finding starch granules, not of wheat or corn, but from a species of potato!  Sorry Idaho, but looks like the ancestral Puebloans of Utah were one up on the potato industry approximately 11, 000 years ago. 

 

Question though, were the potatoes always here or brought up through Mexico and traded for?  Exploring the landscape surrounding the ruin site, plants of Solanum jamesii were found growing and thriving.  To answer the question just asked, studies were done extensively throughout the 4 states of Arizona, Colorado, New Mexico and Utah; this species seemed to be only growing in the 4 Corners region.  San Juan County, Utah?  Correct!  Thriving plants can be still found in the Newspaper Rock area, so stay on the path when hiking around and don’t trample the plant life.

Newspaper Rock

Macaw Shawl found by Kent Frost, housed at Edge of the Cedars Museum

Let me get back to the question of, "So, What's with the Potatoes?"  This was asked of me by another attendee of the lecture who didn't understand why I was there.  First off, it concerns a food item, not just of this region, but potatoes, and who doesn't enjoy those?  Secondly, being able to input historical information into food articles gives the reader more "brain food".  These tubers may be tiny (average size equal to adult thumbnail), but they are powerful in growth and nutrition; think of them as little superheroes.  Drought and disease resistant; the plants are intelligent as they wait for monsoon season to provide needed moisture.  In one experiment, a plant placed in a ten gallon container produced over 100 delicious spuds.  S. jamesii has twice the amount of protein, zinc and manganese; and 3 times calcium and iron of the common potato (S. tuberosum) sold in markets all over the USA.  Slight evidence has been found of a compound within the potato that may effectively be used as a preventative and/or curative for cancer.

How did the ancestral Puebloans process, store and eat S. jamesii?  Roasted (residue found in cooking pots), boiled unpeeled and eaten as is, sometimes raw, or placed into niches of the pueblo walls, dried, then ground into flour.  Need more modern day techniques and recipes?  San Juan Record carries a book to help you out, The Forgotten Skills of Self-Sufficiency used by the Mormon Pioneers by Caleb Warnock.  Interacting with the local Natives, the pioneers needed to learn from them; what was safe to eat, how to grow and harvest; definitely how to cook and store for the harsh winter ahead.  At Edge of the Cedars Museum, Wild Plants and Native Peoples of the Four Corners by William Dunmire and Gail Tierney is a wonderful guide of the knowledge the ancestral Puebloans passed down to their modern descendants.

Which brings me to the 4 Corners Potato Stewardship Program (yes, the Cokenour family did sign up) to help propagate and grow these wild potatoes.  While Solanum jamesii thrives in the other three states, often on Navajo, Hopi and Zuni reservation land, it is at a critical point of extinction within Utah.  Whether a small space gardener, like our family; major landowners; even farmers with ample fields, stewards are needed to keep this food source viable.  Here is another way for the stewards of San Juan County to show how residents protect our land!

To read a full report of the founding of the 11,000 year old potato, or sign up to become a steward, go to: https://unews.utah.edu/utah-home-to-earliest-use-of-wild-potato-in-north-america/

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