Sign of Onset Insanity…the eye twitch.

Roy is usually home on Wednesday; seems there’s a lull at work on this day, so he doesn’t have to go in. More and more I have noticed that my mind turns to mush on Wednesday; coincidence? I think not!

Take, for example, this morning’s conversation:

Roy: Where are my lighters!?!
Me: How would I know?
Roy: You know where everything is.
Me: I know where it is if I saw where it was.
Roy: But you’re supposed to know where they are.
Me: Why?
Roy: Because.
Roy: When is my appointment for the car inspection? (Now I have already told him 3 times, and it is written on the calendars)
Me: It’s still at 10am, just like it was all the other times I told you.
Roy: I’m just making sure.
Me: It’s written on the calendars too.
Roy: I’m making sure the time on them was right.

….and the eye twitch begins. It doesn’t stop just because I am aware of it, in fact, I believe it gets worse. It’s as if it’s saying to me, “you married him, so deal.” I usually take a couple of Advil and get myself busy, hoping that I can ignore it and it will go away. So I begin to write today’s blog post and…..it’s gone.

Today will be another journey into the realm of Mexican cuisine; the Enchilada. I have chicken defrosted, but am not in the mood for Chicken Pot Pie or Stir Fry; I want a challenge, and Mexican cuisine is a challenge for me. I need this challenge, so I won’t have to deal with the issue of lost lighters again…well, at least for today.

Chicken Enchiladas

Ingredients:

8 (10 inch) flour tortillas
1 cup shredded white Cheddar cheese

Filling:

½ cup chicken broth
4 boneless, skinless chicken breasts
¼ tsp each salt, ground black pepper, paprika; mixed together
2 Tbsp canola oil
½ cup each diced onion, red bell pepper and tomato
½ cup sour cream
1 cup crumbled Queso fresco (cheese)
1 Tbsp minced cilantro

Sauce:

1 (15 oz) can tomato sauce
½ cup heavy cream
1 Tbsp New Mexico chile powder
1 tsp ground cumin
1 tsp minced garlic

Preparation:

Preheat oven to 350F. Pour chicken broth into an 8”x8” baking dish. Season chicken with seasoning mixture and place into baking dish; cover with aluminum foil and bake 20-30 minutes (internal temp should be at 160F). Remove chicken, let cool until can be handled and shred apart.
To prepare the filling, heat oil in large skillet on medium heat; sauté onion and red bell pepper until slightly softened. Add in shredded chicken, tomato, sour cream, Queso cheese and cilantro; cook until cheese just begins to melt.

To prepare the sauce, put all ingredients listed for sauce in a large sauce pan over medium heat. Once bubbles begin to appear, reduce heat to low and let simmer for 10 minutes.

To put it all together, preheat oven to 350F. Spray a 9”x13” baking dish with nonstick cooking spray. Arrange even amounts of the filling in the center of each tortilla, roll closed and place in baking dish, seam side down. Pour sauce over all and spread shredded white Cheddar over top. Cover with aluminum foil and bake for 20 minutes; uncover, bake additional 10 minutes. Let cool for 10 minutes before serving.

Makes 8 servings.

Mary Cokenour

The Education of Restaurant Reviews.

Attention Restaurant Owners:  Please do NOT attempt to put a link to your restaurant via the Comments box.  If I have not reviewed the establishment, then I cannot recommend it.  Thank you.

When I first started to do restaurant reviews, the main reason was that no one else in the area was doing it. When I would ask about a particular restaurant folks went to or avoided, the information was based upon their relationship with the owner and the local gossip. I couldn’t get much information about the food or service, but I sure did learn a lot about who was sleeping with whom or who had which addiction. Seriously, I don’t care.

Local newspapers and dining guides didn’t do reviews either; too afraid that a friend or family member would get angry at them; or an advertisement would be lost. Seriously, if a restaurant is downright bad, why would you want to advertise it?

I had to rely on internet reviews; most of them consisted of “food is good, waitress is nice, go there” or “food bad, lousy service, won’t go back”. Sorry, but I need more detail to decide if what is stated truly describes the dining experience. My reviews give details on atmosphere, appearance, management (if present), wait staff and most especially…the food. I don’t go dining alone as I want to hear what others I’m with also are experiencing; what their opinions are. We discuss each aspect, the pros and cons, and 9 times out of 10 the reviews I give equal their own. If it doesn’t, I state that too, so the review is not always just about me. I always go to a restaurant, fast food place or a pub with an open mind; no prejudging.

If a restaurant owner doesn’t like my review, don’t attack me for it, but ask “Why? Why was this diner given a bad experience?” The atmosphere, appearance, service and food should be consistent, so all diners come away with a positive experience. If this doesn’t occur, what happened and what can you do to make sure it doesn’t happen again? Please don’t contact me and blame me by saying, “well, you obviously weren’t open minded, a local, or being friendly with the locals”. Excuse me?!? How can you read my mind? Besides being polite, smiling and chatting; how friendly are we talking? What does my being a “local” have to do with the quality of the restaurant experience? If the establishment is only open to locals, then a sign should state such at the main doorway.

Then there are reviewers on various internet review sites such as ”Yelp.com” or “Urbanspoon.com” who feel that dissing or threatening other reviewers, who do not agree with them, is the mature thing to do. Wake up call; everyone is entitled to their own opinion and the posting of such on these sites. If you have a different experience than I do, good for you; but that doesn’t negate my experience, and I will not remove my review due to a threat or insult.

Lastly there is the issue of those with the intelligence of a two year old; they try and post derogatory, insulting, threatening or obscene comments on my blog posts.  The same individuals try to do this under the name of "Anonymous", so they don't even have the gumballs to let me know who they are.  Seriously, do they actually believe I will let those comments be approved for viewing?  Get a clue.....NO!!!  If you don't like what I wrote, then please, create your own food blog, write restaurant reviews and show me how it's supposed to be done. No? I didn't think so.

So, here is the link to my Restaurant Review page: http://marycokenour.blogspot.com/p/restaurant-reviews.html . You’ll be able to read for yourself that they are based upon the experience itself, and nothing else, especially unfriendly bias.
 
Happy Dining!!!

Mary Cokenour

Pepperhead is hot stuff!!!

Pepperhead

44 West Main Street

Cortez, CO, 81321

(970) 565-3303

Hours: Mon thur Sat – 11am to 8:30pm

Website: http://www.pepperheadcortez.com

Pepperhead is an open, airy restaurant with beautiful paintings and rugs adorning the walls.  The tables are along the walls, leaving the main walking area free, but spaced apart so diners have a sense of privacy.  The feel of a Mexican cantina, but with a quiet and calming atmosphere.  Tess, the co-owner, and the wait staff is very friendly; and answer questions with a smile.  Her father, Pete, is the other co-owner, but we did not meet him the day we were there.  The menu is small, but enables Pepperhead to concentrate on serving quality, not just quantity; and the meals are large.

Chimichanga — Large tortilla is filled with a choice of chicken, beef or pork and cheese, rolled and fried, and then smothered in red or green chile sauce.  Roy had the shredded beef with the red chile sauce; the Chimichanga is no light weight, so good thing he was hungry.   First we each tried a bite with just the red chile sauce, and it made the mouth explode; the beef tender and flavorful.  A bit hotter than I like, so I tried a bite with a little sour cream, and the difference was huge.  First you get the heat, but then the sour cream eases the heat down to a feel good experience.

Tampequeña -- Lightly seasoned thin-cut steak, cheese enchilada and a carne seca taco; served with rice and beans, sour cream, guacamole and tortillas. The steak comes folded, so you get more than you see at first; the seasoning was hot for me, but with a dollop of beans and sour cream, wrapped in one of the small, warm corn tortillas....heavenly. The carne seca taco opened my eyes; the grill taste of the meat was surprisingly awesome. They use white Monterey cheese, imported from Mexico, in the enchilada; it is mild, gooey and a plaything for the mouth. The rice is lightly seasoned and moister than most rice you get on a Mexican menu; the beans are the best refried beans I've ever had...not dry and very yummy.

We made sure to leave a little room for dessert and ordered one of our favorites.

Sopapilla – A hot, puffy flour tortilla with just a hint of crispness to the outside.  Tearing it open, steam is released; the interior is bread soft and begging for a good dose of honey.  We each had one of our own; it was the perfect dessert and contrast to the spiciness of the meals we enjoyed.

Salsa and Guacamole are made fresh on the premises.

The Salsa, if just looking at it, looks unimpressive; basically tomatoes, but it holds a secret surprise.  Put some on a tortilla chip, eat it and then….wait for it…wait for it…oh, a nice slow burn that eases down the back of the throat, and the Salsa becomes alive.

I’m not a big fan of Guacamole, but the one at Pepperhead happens to go great as a condiment, or as a chip dip.  It is slightly chunky, garlicky with a hint of sweetness, and a fine accessory to any of their dishes.

Not a fan of large, chainlike Mexican restaurants; then Pepperhead is the place you want to sit, relax and eat in.

Mary Cokenour

Bring out the best in frozen seafood.

On Jan 29, 2011, I wrote about how getting fresh fish in a landlocked state forced one to be creative with frozen fish. It's not just about how to cook the seafood itself, but what can be served as a side.  Most folks, even restaurants, go the easiest route and serve a steamed to death vegetable medley.  Personally, I rather have just the seafood and a good salad as a side dish; limp, overcooked veggies just don't have a big appeal for me.

Oh, but that's just too easy; and I have always wanted to attempt an Italian dish called Carbonara which basically consists of bacon (or pancetta is you can find it), eggs, butter and cheeses.  What, no sauce!?!  Hey, it's got bacon in it; and everything tastes good with bacon.

I happen to have some frozen scallops and salmon in the freezer, so defrosted them; gave them a good sear and served the Carbonara on the side...it was so good!  Not complicated and comforting; just like it should be.  Enjoy!

Pasta Carbonara

Ingredients:

2 Tbsp butter

1/2 cup chopped pancetta (if not available, use unflavored smoked bacon)

1 lb strand pasta (fettuccine, linguine or spaghetti)

3 large eggs

¼ cup each grated Pecorino Romano and shredded Parmesan cheese

½ tsp ground nutmeg

¼ tsp each salt and ground black pepper

2 Tbsp diced fresh parsley

Preparation:

In a large skillet, medium heat, melt butter; add in pancetta (bacon) and cook till crisp.  At the same time, cook pasta according to package direction, but until just under al dente.

In a small bowl, beat together the eggs, cheeses, nutmeg, salt and pepper.  Drain pasta and add to skillet; reduce heat to low.  Add in mixture from small bowl and mix thoroughly with pasta and the bacon; let cook for 7 minutes to make sure all is heated through.

Serve with sprinkled parsley over top.

Makes 4 servings.

~~~~~~

Seared Salmon and Scallops

Ingredients:

4 – ¼ lb salmon filets (skin and pin bones removed)

12 large scallops

1 Tbsp each sea salt, ground black pepper and paprika mixed together

4 Tbsp olive oil (Option – substitute bacon fat instead of oil)

3 Tbsp lemon juice

Preparation:

Season the salmon and scallops with the seasoning mixture.

In a large skillet, heat the oil on medium-high heat; place in salmon and cook each side for 4 minutes.  Remove to plate.  Next, cook scallops in same skillet; 2 minutes per side; remove.

Add lemon juice to skillet, mix with oil and scrape up any bits stuck to pan.  Pour liquid over the salmon and scallops.

Makes 4 servings of each seafood.

Mary Cokenour

Chesters Chicken may out do the Colonel.

Chesters Fried Chicken

17 North Main Street
Monticello UT 84535

Tel: 435-587-2555

Hours: Monday - Saturday from 6am to 3 pm
                            Closed Sundays

Inside the Shell station, on the corner of Main and Center Streets, there is a small area reserved for Chesters. If you have never tried Chesters and are a fan of fried chicken, then you should, but beware, as their fried chicken gives the Colonel (KFC) a run for his money.

The chicken is crispy on the outside, moist and tender on the inside and flavorful; though it’s fried, there is very little grease. There is the usual assortment of parts: breast, wing, leg or thigh and they also have their own version of a hot wing and chicken tenders. The potato wedges are a bit pricey at 50 cents a wedge, but they are good; and there is an assortment of sauces to use on the chicken and wedges.

Recently they have started to serve breakfast items, and the breakfast sandwiches are quite good; made fresh, not the typical microwave fare.  They will also be serving fresh made breakfast plates starting this June.

Mary Cokenour

Old Chicago cannot make real Chicago Pizza.

Old Chicago Pasta and Pizza

120 North Avenue

Grand Junction, CO, 81501

(970) 244-8383

Website: http://www.oldchicago.com/home

When entering Old Chicago, there is usually someone friendly there to greet you and the wait staff is attentive, for the most part.  The last time we were there, besides having dinner in, we ordered take out for family members back home.  Well, the waiter brought us all the food at once and then commented, “Wow, that’s a lot of food for two people; you gonna be able to eat all that?”  The smirk on his face was no help in the situation which we quickly had to explain to him again, so he could bring boxes to our table for packing the food up.

As to the food, we started with the Honey Chipotle BBQ Wings and Pepperoni Rolls which are both amazing, and our absolute favorites.  The Wings are large, crispy and juicy with a finger licking sauce you can’t get enough of; the Pepperoni Rolls are baked to perfection, packed with pepperoni and come with ranch dressing, but we opted for the delicious marinara sauce instead.

We ordered a Chicago Style pizza and it was a disappointment; not a real Chicago deep dish pizza at all, but similar to Pizza Hut’s deep dish, and just as tasteless.  The crust was undercooked, just a smear of sauce, and the minimum of cheese...definitely similar to Pizza Hut.

The decision is, if we go to Old Chicago again, to stick to the appetizers and get a salad instead of any pizza. 

Mary Cokenour

Trying to master New Mexico cuisine.

One dish I have tried at Mexican restaurants is Carne Adovada; pork that has been marinated overnight in New Mexico chiles, cumin and oregano. Living in my area, Mexican restaurants are not readily available. We did have one place, but it was forced out of business...nice, right?

Anyway, I decided that it was time to tackle this recipe, and learn to make it myself. I researched the origins, read over recipes, and came up with a combination of ingredients. Usually Carne Adovada is very spicy, or the ones I have tried were; so I cut the spice down a bit. Anyone trying this recipe can up the spice then to their own liking.

I also wanted rice as a side dish, but I'm not happy with the Mexican or Texas dry rice recipes, so came up with a combination of both which is moist and very flavorful. Eaten together with the pork, each dish compliments the other.

Carne Adovada

While this dish is primarily made with pork; beef or chicken can be substituted and cooking time will need to be adjusted.

Ingredients:

3 Tbsp olive oil

3 Tbsp flour

3 Tbsp New Mexico red chili powder

2 ½ cups water

2 Tbsp minced garlic

2 tsp dried crushed oregano

1 tsp ground cumin

1 Tbsp salt

4 lbs pork tenderloin, cut into cubes

Preparation:

In a medium skillet, heat the oil on medium heat; whisk in the flour and let cook until golden brown; whisk in the chili powder.  Gradually add the water and continue to whisk to prevent clumping.  Add in the garlic, oregano, cumin and salt; reduce heat to low and let simmer for 15 minutes.  Remove from heat and cool to room temperature.

Place pork cubes into large bowl; pour cooled mixture over pork and mix to coat.  Cover with plastic wrap and refrigerate overnight (minimum 12 hrs).

Next day, set a 4 quart crock pot on low; place pork and marinade inside; cover and cook for 5-6 hours; until pork is tender.

Makes 8-10 servings.

~~~~~~~~~~~~~~~~

Tex-Mex Skillet Rice

Ingredients:

2 Tbsp olive oil

½ cup diced onion

1 Tbsp minced garlic

1 tsp chili powder

3 cups cooked long grain rice

1 (16 oz) can pinto beans, drained and rinsed

1 (15.5 oz) can whole kernel corn, drained

1 (14.5 oz) can diced tomatoes with green chilies

½ tsp dried crushed oregano

2 Tbsp minced fresh cilantro

Preparation:

In a large skillet, on medium-high heat, sauté onion in oil until softened; stir in garlic and chili powder; mix thoroughly.  Add rice and mix to coat rice with seasoned onion; cook an additional 5 minutes.

Reduce heat to low; mix in beans, corn, tomatoes and oregano and let cook for 10 minutes.  Before serving, sprinkle cilantro over all.

Makes 8-10 servings.

Mary Cokenour