The Future is Bright for Thai and Sushi.

 Ja-Roen Thai Sushi

 380 South Main Street

Monticello, UT, 84535

 Phone: (435) 587-4000

Website: https://www.facebook.com/jaroenthairest

 

 

 

 

 

Roy, I, and several members of the San Juan County Economic Development and Visitor Services, were invited to Ja-Roen Thai Sushi Restaurant for a special taste testing.  Their newest sushi chef, Tom, who has seventeen years of experience under his knife belt, introduced us to some of his specialties.  

 

New Sushi Chef, Tom.

As we patiently waited, appetizers of crab rangoon and crispy egg rolls wetted our appetites.  These items have always been on the menu, and are popular favorites for all us OGs of the restaurant, and travelers.   

 

Egg Rolls

Crab Rangoon

Second course was a new salad edition, Kani Salad, made up of romaine lettuce with sliced grape tomatoes, radishes, shredded crab and fish roe.  The dressing was savory with a rich peanut flavor, and smooth texture.  While this will appear on the new menu, it can be ordered now by request.

 

Hot Jasmine Tea - a palate cleanser and soothing drink.

As we continue to wait, patiently, for our sushi, let me fill you in on other changes that Ja-Roen will be undergoing.  Two additional chefs will be joining the growing staff, and while the main focus will be Thai and sushi, a few Japanese and Chinese dishes will be added as well. I have begged owner, Waen Roll, for roast pork buns, and she has assured me that my wish will be coming true.  Oh my, here comes another dish to try before the sushi, Katsudon!  Now anyone who has read San Juan Record’s edition of May 3, 2023, and my article on Deep Fried Japanese – Part Two – Katsu, will know exactly what I am excited about.  I was so ecstatic, well, Roy stated that the staff began backing away and hiding all the sharp implements.  Yes, he was exaggerating, but deep-fried pork cutlet over fried rice with a sprinkle of a savory and smoky seasoning mix…order up, and you’re welcome!

 

Examples of California Roll, Tom-Tom Roll, Avocado Train and Salmon Fire Roll

 

 

Sushi time!  The rice used is a mixture of Japanese and jasmine creating a creamier texture than the typical sticky rice, that can sometimes be a bit on the dry side.  All sauces and condiments, including the wasabi, are house made and all have a creamy texture that coats the tongue, and enhances the taste.  Tom’s version of the California Roll contains crab and avocado with a coating of fish roe over the rice, and dollop of creamy house mayonnaise.  The Tom-Tom Roll, which we helped him name, has a center of avocado and cucumber, shredded crab encasing the rice, with the house mayonnaise and a smoky-sweet barbecue sauce drizzled over top.  The Avocado Train speaks for itself, with avocado inside and outside of the roll, cream cheese center stage, crab and tempura flakes.  The Salmon Fire Roll puts on a show as the individual pieces of this sushi roll are fire roasted, with crab and avocado.

 

California Roll creation begins.

California Roll

 

There is your tease of what is to come on the new sushi menu, but wait, there is much more.  With the new additions to staffing, Ja-Roen will be open seven days a week, and will now be serving breakfast!  The menu for this will be American based, and definitely a boon for the restaurant fares available to locals and travelers alike.  Due to the unavailability of liquor licenses within Monticello, a variety of non-alcoholic beers will be offered.  Ah, reservations are being taken, now, for Christmas and New Year’s, so get your table booked before you miss out!

Whether you are a wielder of restaurant quality aspen wood chopsticks, or luxury style, lacquered cherry wood, do your finger exercises to be ready for sushi consuming.  Best of luck wishes to the owners and staff of Ja-Roen Thai Sushi, and thank you for being a part of our community.

Current Main Menu Availability

 

Tempura Vegetables Appetizer

Pad Se Eew with Beef

 

Massaman Curry

Sweet and Sour Chicken

 

Mary Cokenour

 

Curry Up! I'm Hungry for Thai Food

Whenever I have gone to a Thai restaurant in the past, the choices between curries was either green (usually made with fresh chilies which while pungent, have a sweeter taste) or red (usually made with dried chilies, have a smoky taste and are hotter). So imagine my surprise when I began doing research on Thai Curry for this blog post; the variety is astounding. The base for curry is the paste, not just red or green, but Southern Thai (Massaman), Northern Thai (Jungle), Chili Tamarind, Yellow Bean, Black Bean, Mint Tamarind and even Lemongrass. Now remember, I'm only dealing with Thai cuisine here; there are also curries from India, Pakistan, Japan and most of the Asian cultures.

As a reminder, authentic curry powder is not the same thing; it is made from the curry plant which is similar in appearance to lavender, but smells and tastes similar to sage. However, to confuse the issue more, some places do sell "curry powder" which is a dried, ground mixture of herbs and spices to help the home cook's life "easier" when making a curry recipe. I noticed some recipes state "add curry powder" and I wonder if they are using this premade mixture, or the curry plant.

I will not be posting any recipes for a curry paste as there are so many varieties, but I will recommend a book.  It is a simple book to read, easy recipes and little "knowledge" tidbits added in here and there to make it more interesting.  The book is called, "The Everything Thai Cookbook" by Jennifer Malott Kotylo; and I have many of the books in "The Everything" series as they are informative.  Chapter One is "Pastes, Marinades and Other Concoctions" which includes rubs and vinegars.  Not a book reader, then there are tons of cooking sites on the internet containing recipes, and even instruction videos.

I will be giving you two of my recipes, one for Red Curry and the other for Green Curry; simple basic recipes which you can expand upon depending on your own tastes in vegetables and proteins.

Thai Curry

  

 

Red Curry
Ingredients:

2 Tbsp canola oil
1 cup sliced carrots
1 cup chopped red bell pepper
1 cup chopped broccoli
1 cup snow pea pods
½ cup diced onion
1 Tbsp red curry paste
1 (14 oz) coconut milk
1 Tbsp cornstarch

Preparation:

In a large skillet, heat oil on medium heat; sauté vegetables until they just begin to soften, about 7 minutes. Turn heat up to medium-high; stir in curry paste and cook another minute. Mix together coconut milk and cornstarch; add to skillet and bring to a boil; let cook for 2 minutes before serving. Suggested side: Jasmine rice.

Note: One cup of chicken, pork or shrimp can be previously cooked in additional two tablespoons of oil and set aside to be added to the skillet during the final two minutes of cooking.

Makes 2 servings.

 

Green Curry

Ingredients:

1 Tbsp canola oil
2 Tbsp green curry paste
1 cup coconut milk, divided in half
1 cup sliced carrots
1 cup chopped red bell pepper
1 cup chopped broccoli ½ cup chopped baby corn
3 kaffir lime leaves, split
¼ cup Thai basil
1 tsp. fish sauce
1 Tbsp sugar

Preparation:

In a large skillet, heat oil and curry paste over medium heat; add in half cup of coconut milk, vegetables and kaffir leaves; cook for 10 minutes. Turn heat up to medium-high; mix in remaining coconut milk, basil, fish sauce and sugar; bring to a boil and let cook for 5 minutes before serving. Suggested side: Jasmine rice

Note: One cup of chicken, pork or shrimp can be previously cooked in additional two tablespoons of oil and set aside to be added to the skillet during the final two minutes of cooking.

Makes 2 servings.

Mary Cokenour

Doing Indian in Native American Lands.

Now before anyone gets their knickers in a twist, let me ease your minds by stating that my title is not even close to being politically incorrect. I live in Utah which is most definitely Native American lands (primarily Ute and Navajo), but that doesn't mean I can't enjoy Indian (and that's from India) cuisine. Fooled you good, didn't I? We're here to enjoy cooking, so lets leave politics to others, shall we?

Now if you're familiar with Indian cuisine, you've probably heard of or tried curry, tandoori and masala.  Curry is a basic term for dishes originating not just in India or Pakistan, but Thailand, Japan and most Asian cultures. It is a collection of spices, herbs, dried and/or fresh chile peppers which gives a dish its particular taste and heat. Often the curry plant will be confused as the main ingredient for curry, but this is not so. The plant resembles lavender in structure, but smells and tastes similar to sage. I highly recommend it for jazzing up chicken salad.

Tandoori is actually a method of cooking using a clay, cylindrical oven called a tandoor. A most popular dish is Tandoori Chicken, an Indian and Pakistani dish consisting of roasted chicken prepared with yogurt and spices.

Masala is a combination of ground spices; garam refers to the intensity of the spices, not to the heat of the chile peppers. It is usually added last in the cooking process to keep it from getting bitter if cooked too long. Don't confuse Masala with Marsala which is a wine, or you'll be in for a big surprise if you do not enjoy spicy food.

Today's blog post will be dealing with Masala; now while you can go online and purchase packaged Masala, you can also make your own at home.  If stored in an airtight container, the powder can last up to four months. While you can use a mortar and pestle or a blender to ground up the spices, I recommend a typical electric coffee grinder. I have two, one for grinding up my coffee beans and one for grinding up herbs and spices. I labeled the latter one, so my coffee doesn't accidentally taste like my herbal pantry. To make Masala, you are using whole seeds and pods which will be toasted before grinding; the toasting will intensify the flavors.

Basic Garam Masala

Ingredients:

2 cinnamon sticks, broken into small pieces
4 bay leaves
1/2 cup cumin seeds
2/3 cup coriander seeds
2 Tbsp whole black peppercorns
1 Tbsp whole cloves
2 small dried chile peppers (stems removed, but not the seeds)
1/2 tsp whole nutmeg, broken into small pieces
1/4 tsp ground mace

Preparation:

In a medium skillet, over medium-high heat, add all the ingredients except the nutmeg and mace; stir often until the cumin seeds darken to a deep brown. Do not worry if the ingredients crackle or smoke a little; it's all part of the toasting process.

Remove to a bowl to let cool before grinding. Once cool, add the nutmeg and mace to the bowl; work in batches to add the ingredients to the grinder and grind to a fine powder.  Store in an airtight container for up to 4 months.   Makes 1 1/2 cups.

 

The above is a photo of Chicken Tikka Masala; it's basically a two part process where you would make Chicken Tikka, then make a sauce using the Masala mixture. Feeling scared? Just think of it as making a basic meal, for example Chicken Fried Steak and then making the gravy for it. Same idea, just another country's cuisine.

Chicken Tikka

Ingredients:

1 cup plain Greek yogurt
1/2 tsp minced fresh garlic
1/2 tsp minced fresh ginger
1 tsp lemon juice
1 Tbsp canola oil
1/2 tsp chili powder (ancho or cayenne)
1 tsp each ground turmeric, cardamon and fennel
1/4 tsp Garam Masala
4 boneless, skinless chicken breast halves, cut into cubes
2 Tbsp butter, melted

Preparation:

Mix all ingredients, except chicken and butter in a medium bowl and transfer to large plastic sealable bag.  Add the chicken and make sure to coat completely; seal the bag and refrigerate 8 to 12 hours; the longer the better.

Preheat broiler; line a large jelly roll pan with parchment paper and brush the paper with the melted butter.  Remove the chicken from the bag and discard any excess marinade; spread the chicken out on the buttered paper.  Place under the broiler for 4 minutes; turn chicken, broil again; remove to platter.

Makes 4 servings.

Note: this dish can be served with jasmine or basmati rice as is.

Chicken Tikka Masala

Ingredients:

3 Tbsp canola oil
1 medium red onion, diced
2 medium tomatoes, diced
1/2 tsp Garam Masala
3/4 cup heavy cream

Preparation:

In a large skillet, over medium-high heat, saute onion until softened and edges begin to brown; add the tomatoes and cook for 6 minutes.  Add in garam masala and heavy cream; cook for 2 minutes before adding in the prepared Chicken Tikka.  Coat all chicken in sauce, let cook additional 3 minutes.  Serve over rice.

There you have it, Indian cuisine that will give you the bravery to explore more.

Mary Cokenour