Got to Have Faith.

“I got faith (Faith) in you, baby.

I got faith (Oh) in you now.

And you've been such a, such a good friend to me (Me).

Know that I love you somehow (Love you somehow).

I met you, hallelujah, I got faith (Faith).”

“Faith” by Stevie Wonder and Ariana Grande; sung at the end of “Sing” and the squid are dancing/swimming.

Oh yes, due to the Babylon Fire, we here in San Juan County have had our faith tested.  Faith in whatever beliefs we have, faith in firefighters, other responders and agencies fighting the fire, and faith in ourselves.  How did we react, not just personally, but towards others?  This has been a severe test in faith.

Ah, but enough about the fire that has been on our minds, and practically our front doors, for over three weeks.  Alright, yes, the fire forced many to reminisce about the structures that were lost, and all the good times hiking, camping or just pleasurable times in our forest.  So, to take our minds elsewhere, if just for a short time, follow me on my childhood reminiscence.

Sheepshead Bay is a waterfront neighborhood in southern Brooklyn, New York. Famous for its maritime history and piers, the area offers fresh seafood, waterfront promenades along Emmons Avenue, and party/fishing boats. It's a 5-minute ride to Coney Island, and 14-minutes to the New York Aquarium.

During the summer, we would occasionally make a day of visiting either Coney Island or the Aquarium.  Time was always made to get to Sheepshead Bay when the fishing boats were due back in.  The fishermen would lay out their catches of the day for customers to choose from, and purchase.  Hold onto your wallets folks, a three-pound sea bass went for one dollar!  There were also flounder, bluefish, cod, striped bass and squid.  Squid is what I’m going with today.

 

 

 

Now, now, now, before you start gagging, don’t be judging if you haven’t even tried it.  Squid is a low-calorie, nutrient-dense seafood packed with protein, vitamin B12, copper, zinc, and selenium, and heart-healthy Omega-3 fatty acids.  By the way, squid is typically called “calamari”, so you might have eaten it, not knowing its true origin.

While stuffed squid is delicious, I have to admit that deep fried calamari, dipped in a rich, chunky marinara sauce is the best overall.  Even now, if it’s on a menu, usually as an appetizer, we order it; unfortunately, tentacles are not included, and we really like those.  It is less costly for a restaurant to cut the body (mantle) into rings, while the arms (where the suckers are located) and tentacles are few.  However, no authentic Italian restaurant would serve calamari without tentacles.  Brought to North America, in the early 20th century, by Italian immigrants, this battered-and-fried dish exploded in popularity in the 1970s.  Remember Billy Joel’s song, "Movin' Out (Anthony's Song)", 1977?  He mentions Mama Leone, and yes, we have eaten in that restaurant; talk about the most amazing Italian dishes.  Sorry, it was forced to close in 1994 when rent hikes went out of control in NYC.

Squid dishes are not just found in Italian cuisine:

 

·         Italian (Calamari Fritti): Often lightly dusted in flour, fried until crispy, and served with a lemon wedge and a side of marinara sauce.  

 

Fried Calamari - Rings and Tentacles

 

 

 

 

 

 

 

 

 

·         Croatia: Fried Calamari: A casual staple. Often coated in light flour, deep-fried, and served with a squeeze of lemon and a side of French fries or tartar sauce.

       Stuffed Squid: Squid tubes are stuffed with a mixture of breadcrumbs, garlic, parsley,       

       and sometimes the chopped tentacles, then simmered in a rich tomato or wine sauce

       Lignje na žaru (Grilled Squid): The most celebrated preparation. Fresh squid are lightly

       brushed with high-quality olive oil, garlic, and parsley, then quickly grilled over an open

       flame. It is typically served with blitva (a classic side dish of sautéed Swiss chard and   

       boiled potatoes).

Crni Rižot (Black Risotto): A national coastal delicacy. Rice is simmered with squid or cuttlefish ink, giving it a striking black color and rich, briny flavor

·         Greek (Kalamarakia): A beloved tavern staple, typically soaked in milk before being breaded and fried, and served with tzatziki or fresh lemon juice.  

·         Asian Cuisines: In Chinese, Japanese, and Korean cultures, squid is often prepared as Ikayaki (grilled whole squid) or as salt-and-pepper fried squid, frequently sold as street food.  

·         Oceania & South Africa: It is a standard, deep-fried option at local fish-and-chip shops.

Whenever we travel to Salt Lake City, we always make time to shop at the Chinatown Supermarket: https://chinatown-supermarket.com/, and they offer an amazing selection of fresh and frozen seafood.  It is a major complex of stores, bakeries, restaurants and market representing Asian cuisines – Chinese, Japanese, Korean, Vietnamese, Thai, Filipino, and Taiwanese.  Visiting SLC, this is a highly recommended place to visit.

Recipe time!  The recipe for Scrumptious Stuffed Squid comes from Westchester Magazine: (https://westchestermagazine.com/food/stuffed-squid-recipe/), May 6, 2024, by Gregory Thomas.  It is from Dobbs Ferry Lobster Guys (Dobbs Ferry, NY), owned by the DiMeglio family who began a lobster fishing business in Brooklyn’s Mill Basin back in the 1960s.  I have made it, and it’s exactly like grandma used to make.  Oh, I did make a slight change by adding extra shrimp to cook in the sauce, and cheese tortellini as a side.

 

Scrumptious Stuffed Squid

Ingredients:

4 large, whole fresh squid (about 6 inches long)

2-3 Tablespoons olive oil for frying

2 (28-ounce) cans of tomato sauce (I used crushed for extra chunkiness)

1 cup Italian seasoned bread crumbs

5 large deveined shrimp, chopped (I used a 1-lb package, so the extra into the sauce)

4 medium eggs

10 pignoli/pine nuts, chopped

1 Tablespoon flat-leaf parsley, chopped

½ Tablespoon fresh garlic, chopped

Directions:

 

Cleaned squid is available in many stores, cleaning a whole squid is easy.  Do this by grasping the tail end of the squid, gently twisting off the head, and removing innards and interior cartilage. The skin may be left or removed. Leave the body of the squid whole.

 

 

 

 In a large bowl, combine bread crumbs, chopped shrimp, eggs, chopped pignoli/pine nuts, parsley, and garlic. Let the stuffing sit for about 5 minutes.

 

 

 

 

Fill each squid tube ¾ full with the stuffing and close ends with a toothpick. Be careful to leave space at the top of the tube to prevent the squid from splitting open when frying.

 

 

 

 

Over medium heat, add the olive oil to a frying pan large enough for all four squid. Once the oil is hot, carefully add the stuffed squid to the pan. Cook each side of the squid (about 3 minutes per side).

 

 

 

 

Reduce the heat. Add the tomato sauce and cover. Simmer the squid for about a ½ hour. Gently flip the stuffed squid two or three times while cooking.

 

Add Shrimp Last 5 Minutes of Cooking.

 

 

 

 

 

 

 

 

Salt to taste. Serve stuffed squid warm with the tomato sauce and accompaniment of your choice.

 

Servings 2-4 servings

Please don’t eat this dish while watching “Sing”, the squid will get highly insulted.

Mary Cokenour

 

 

 

 

 

 

Rabbit Recipes to Celebrate 250 Years.

"1, 2, 3, 4, 5, 6, 7, 8, Schlemiel! Schlimazel! Hasenpfeffer Incorporated!"

This phrase is a Yiddish-American hopscotch chant from Penny Marshall's childhood; famously used in the opening credits of the 1970s TV sitcom “Laverne & Shirley”.  It translates to:

Schlemiel: An awkward, clumsy, or inept person.

Schlimazel: An unlucky, accident-prone person.

Hasenpfeffer: A traditional German, heavily-spiced rabbit stew.

So, it would make sense for a clumsy, unlucky rabbit to get caught and end up in a nicely seasoned rabbit stew, no?  During the Colonial years, wild rabbit could be found aplenty in the forests which stretched throughout the 13 colonies.  Home cooks and innkeepers used ingredients shown to them by the local natives, as well as what came over in ships, and eventually grown in gardens.  Recipes from France, Germany and the King’s England centered around braising, stewing or roasting which tenderized meat, and benefitted with additions of bacon, apple cider and herbs.

France

Fricassee was a highly popular colonial-era method of cooking rabbit, where the meat is first browned in a skillet and then stewed with vegetables and aromatic spices to create a rich gravy. 

The earliest recorded fricassee recipe appears in the 1542 French cookbook Livre Fort Excellent de Cuysine Tresutille & Proffitable.

Traditional Rabbit Fricassee

Ingredients:

1 whole rabbit, cut into pieces

1/4 lb. thick-cut bacon, diced

1 large onion, sliced into strips

2 whole cloves

Bouquet garni: Fresh parsley, a bay leaf, and celery tied in cheesecloth

4 Tbsp. butter plus 4 Tbsp. flour (for the roux)

2 cups chicken stock

Salt and black pepper to taste

Preparation:

Soak the rabbit joints in lukewarm water for 15 minutes to draw out excess blood, then drain and pat dry.

In a large Dutch oven or 5 to 6-quart soup kettle, brown the bacon, onions, and rabbit pieces.

Cover the rabbit with water, add the cloves, and drop in the cheesecloth seasoning bag. Let it simmer on low heat for about 1 hour, skimming the top as needed.

Remove the rabbit, bacon and onion, and keep warm on a serving platter. Strain the cooking liquid, discarding seasoning bag, cloves and any other food bits.

In a large saucepan, over medium-high heat, work the butter and flour together into a paste. Increase heat to high and slowly whisk in 2 cups of chicken stock until smooth and thickened; add salt and pepper to taste.

Pour the thickened gravy over the rabbit and serve hot.

Germany

Hasenpfeffer is a traditional German stew made of marinated rabbit or hare, braised with onions, wine, and vinegar and more often found in the state of Pennsylvania.  Originating in the 1300s, from the northwestern region of Westphalia, the name translates from the German words Hase (hare/rabbit) and Pfeffer (pepper/spiciness), describing a pungent, highly seasoned dish.

Hasenpfeffer (German Rabbit Stew)

Ingredients:

1 rabbit, cut into 8 pieces

1/2 cup red wine vinegar

1/2 cup onion, diced

1 bay leaf

2 whole cloves

1/2 cup flour

4 slices of thick-cut bacon, diced

3/4 cup chicken stock

Salt and black pepper to taste

Preparation:

Combine the rabbit, red wine vinegar, onion, bay leaf, and a dash of cloves in a bowl. Cover and marinate in the refrigerator for at least 12 hours

Remove the rabbit from the marinade and pat completely dry. Strain the onions, set aside in small bowl, discard bay leaf and cloves, and reserve the liquid.

Dredge the rabbit pieces in flour, salt, and pepper.

In a heavy-bottomed pot (cast iron or Dutch oven), fry the bacon and saved onions until soft. Remove and set aside.

In the same rendered fat, brown the rabbit pieces on all sides.

Return the bacon and onions to the pot, pour in the reserved marinade and the chicken stock, and bring to a simmer.

Cover the pot and braise in a 300°F oven) for 1.5 to 2 hours until the meat is fork-tender.

England

Crispy fried rabbit is a traditional dish in British cuisine, often referred to as Essex-style rabbit.  During the 18^th and 19^th centuries, cooks in the southern states adapted the recipe by:

Brined or Soaked: Soaked in buttermilk or salt water overnight to tenderize the lean meat and neutralize the mild "gaminess" of wild cottontails.

Seasoned & Dredged: Coated in an all-purpose flour, cornstarch, or breadcrumb mixture seasoned with spices like garlic, paprika, and cayenne.

Pan or Deep-Fried: Cooked in hot lard, vegetable, or peanut oil until the exterior is golden and crispy, while keeping the inside tender.

…and since we will be celebrating, in Monticello, America’s 250^th birthday for Pioneer Day Weekend, here is a recipe from The Mormon Pioneer Cookbook, 1995 edition, page 86.

 

Crunchy Fried Rabbit

Ingredients:

1 rabbit (2-3 lbs.), cut into serving pieces

½ tsp. salt

¼ tsp. pepper

¼ cup flour

1 egg

1/3 cup milk

¾ cup fine dry bread crumbs

Preparation:

Sprinkle rabbit with salt and pepper, then roll pieces in flour.  Beat together egg and milk.  Dip rabbit pieces in mixture, then roll in bread crumbs. Fry on both sides in hot oil (1/2 inch deep in skillet).  Reduce heat and cook 30 minutes or until tender and crisp.  Yields 4 servings.

Just in case you have a pesky, rascally rabbit hopping round and don’t know what to do with him…celebrate America’s birthday and Pioneer Day by eating him!

Mary Cokenour

 

 

Ja-Roen Thai & Sushi is Ever Expanding.

Ja-Roen Thai & Sushi

380 South Main

Monticello, UT, 84535

Telephone: 435-587-4000

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

"I'm done hidin', now I'm shinin'.

Like I'm born to be.

We dreaming hard, we came so far,

Now I believe.

We're going up, up, up, it's our moment.

You know together we're glowing.

Gonna be, gonna be golden."

“Golden”, sung by Huntrix in K-Pop Demon Hunters.

…and golden they are, that is owners, Waen and Robert Roll, their niece Sarita Palm, and all the hardworking staff of Ja-Roen Thai & Sushi.  Another business that refuses to sit comfortably on its laurels, but ever expanding with higher goals.

 

Ja-Roen Staff: Kung, Shogun, Nui and Sarita Palm

2026 saw the opening of two new restaurants, one in Midvale, Utah, and the other at the Berlin Farmers’ Market in Berlin, New Jersey. Oh, and not to forget, recently Sarita Palm married a good, hard-working man, Luke Lessner, owner of Mountain Feller Tree Service & Sawmill.  His talents, in wielding a mighty sledgehammer, have helped with the construction, and we can personally attest to his excellent work in the landscaping field.  But back to Ja-Roen…

 

Sushi Bar with Fresh Seafood on Display

Shogun shows off the Black Dragon Roll.

Back on October 29, 2025, I wrote about sushi chef, Dos, and my first lesson in sushi making.  I was going to have another lesson, this one on creating the popular Black Dragon Roll, but it was not to be.  Unfortunately, Dos and his wife felt compelled to travel to another location, so sushi was, temporarily, unavailable, as was my favorite Japanese dishes.  Ah, but that has recently changed with the hiring of sushi chef, Shogun, a master of the art for twenty-one years.  She has worked, in Germany and Thailand, for 5-star restaurants, and her credentials include mastering Thai and Sicilian, yes, that island at the tip of the Italian boot.  She allowed me to photograph and interview her while she created a Black Dragon Roll and a Natural Bridges Roll for hubby and myself.  She has an infectious smile, and is an absolute darling!

 

Natural Bridges Roll

Black Dragon Roll

 

Sushi Menu

 

Japanese Menu

 

 

 

 

 

 

Another newcomer to the staff is Nui, who has twenty years of experience in Thai cuisine, and am looking forward to what creations he comes up with.

 

 

Alright all you K-Pop Demon Hunters fans, and yes, we LOVE this movie, Ja-Roen now has the perfect foods for you to enjoy as you watch the movie.  Ja-Roen Thai & Korean BBQ Food Truck made its debut on Friday, June 26^th, and it was a hit! Sarita Palm, along with staff member, Kung, were taking orders, and getting them out as fast as two demon hunters could sling their tools.  This is NOT fast food, but great food done right!  I arrived around 6pm to stand in line, and the line only got longer behind me.  

Service with a Smile

 

 

 

 

 

 

 

 

Kung and Palm Demonizing Those Fries.

We tried the K-Pop Fries which are shoe-string fries covered in cheese, spicy mayo, sriracha, green onions and your choice of spicy beef, spicy pork or bulgogi chicken (refer back to my article of January 22, 2025 to learn more about Korean cuisine).  I have to admit they were a bit on the too spicy side for me, but Roy was a different story the way he wolfed them down. 

The K-Philly is not your usual Philly cheesesteak which comes, again, with choice of beef, pork or chicken covered in a variety of stir-fried vegetables, spicy mayo, sriracha and green onions on a toasted roll.  This sandwich is intense!

Nambi pambi, little old me stuck with the Kor-Crispy Puffs, all white meat chicken nuggets with a deep fried, crispy coating, and I enjoyed them with the House Korean dipping sauce.

Oh, but that’s just a sampling of their menu, there is the “Build Your Own Thai Curry Bowl”, appetizers, desserts, drinks (love the Thai Iced Coffee, so refreshing), and several more Korean BBQ selections.

 

 

 

 

 

 

The Food Truck is located on Hwy. 491, in the parking lot across from The Over Bite.  It will be there every Friday and Saturday, from 4pm-8pm, unless they are attending an event.  So far, they are scheduled to be with other vendors at Monticello’s Pioneer Day Weekend, and San Juan County Fair’s “Down n’ Dirty Mud Bog”.  So, who knows, they may be traveling to an event near your area soon.

Mary Cokenour 

 

 

 

 

 

Breakfast at The Lunch Box is a Must.

The Lunch Box

330 US – 491

Dove Creek, CO., 81324

Phone: 970-512-0309

Hours of Operation: Mon – Sat, 8am to 8pm; Sun, 10am to 4pm

 

Breakfast time, not in any real hurry, socializing is a simple given, over great meals at affordably reasonable prices, then you know I’m writing about The Lunch Box in Dove Creek, Colorado.  Hubby and I recently had breakfast there, again, and spent a little over one hour enjoying the communal atmosphere, socializing with locals, talking with owner, Joshua, and most of all, enjoying those good eats. 

Joshua Robinson, grandson of Shelly King who began teaching Joshua, at six years old, the food industry, repurchased the old restaurant in 2023, and has accomplished the ultimate goal.Whether you’re reading reviews on Facebook, Yelp, Tripadvisor or Google, this restaurant has the highest rating on all of them with raves about breakfast, lunch and dinner.

He is not an owner that sits on his laurels, satisfied with past achievements and doesn’t bother to make efforts to improve or achieve more.  Oh no, this man is one of the hardest working business owners around, and he is highly respected and well liked.  It is not unusual to see him greeting customers with the biggest smile, and with regulars, he knows not just their names, but what beverages they like to start off with.  He also acts as waitstaff, cooks when necessary, and makes sure to personally instruct each staff member in their position, especially the kitchen staff.

But enough about Joshua, and more about the wonderful dishes offered on the breakfast menu.

Once in a while, steak and eggs has appeared, as a special, but is now a permanent dish.  A 6-ounce sirloin steak served with 2 eggs and home fries, yes, home fries!  The steak is lean, tender and juicy after being grilled to a perfect medium (well done is blasphemy!), the eggs the style you desire, and the home fried are small cuts of potatoes fried up with diced green bell peppers and onion.  Sorry, hash brown lovers, they have their place with a few dishes, but not with steak.

 

 

 

My overall favorite is the Pancake Breakfast featuring 2 eggs, bacon, ham or sausage, home fries and 2 pancakes.  The pancakes take up the entire center of a dinner sized plate, golden brown, light, fluffy, served with butter and syrup.  There is an option of wild blueberries added to the pancakes if you’re feeling fruity in the morning. Eggs are style desired and I always order the crispy, smoky bacon which, to be truthful, really need to ordered as a side as well.  This breakfast is for anyone with a huge appetite, but I always take half home to eat as my dinner that night.  Microwave for 90 seconds, and the scrambled eggs are still soft, the homes fries the perfect texture, and the pancakes just as fluffy and yummy as they were in the morning.

 

 

 

So, speaking of favorites, several dishes are ordered time and time again.  Huevos rancheros which is smothered in the housemade pork green chili; my fave, the Pancake Breakfast; the 1 and ½ pound Breakfast Burrito, and the Breakfast Sandwich featuring housemade Hatch chile mayonnaise, Hatch chiles, and cheese.  There is simple one or two egg breakfasts for those with smaller appetites, or need something fast due to being on the go-go-go.

 

 

Breakfast is served Monday thru Saturday, 8am to 10:30am, and Sunday, 9am to 10:30am.  However, it’s not unusual for Joshua to let someone inside earlier and cook them up a great breakfast as they’re "up and at 'em" before 8am.  The least busy days are Wednesday and Thursday, the very busiest Friday, Saturday and Sunday; but it can be unpredictable, especially in the summer months with tourists traveling through.

Oh dear, did you get up late, or arrive in Dove Creek past the breakfast hours, do not despair!   The lunch fare at The Lunch Box will definitely fulfill the hunger pains in your belly.  The most popular item is the burgers which sell an average of 140 per day!  Sometimes a new burger is invented, and a naming contest is held for bragging rights and gift certificate.  However, the main focus here is on breakfast, so you’ll just have to take my word, and those of hundreds of reviews that lunch, or dinner, is a must as well.

Mary Cokenour 

 

 

 

 

 

 

Southeastern Stew Converted to Pioneer Life.

Written historical “facts” can be highly debated due to the old saying of, “history is written by the victors”.  The “winners” of a war write out their history to depict, not only how strong their troops and strategy were, but how weak and disorganized the losers were.  But another factor that makes much of written history questionable is that a culture may only have related their history orally.

Take, for example, the Celtic Druids who left no written history due to a strict religious doctrine that forbade committing their sacred knowledge to writing. They believed that relying on written words would weaken memory, and that their divine secrets were too profound to be recorded for the general public.  What we know of the Druids comes from records written by the observations of the Greeks and Romans.  The Romans, however, were unsuccessful in assimilating the Druids into their newly formed Christian beliefs, so eliminated all they could capture.  A perfect example of, “If you’re not one of us, you’re against us.”

Other cultures did not use writing tools and some type of recording medium, such as stone tablets, parchment, papyrus or paper.  What is referred to as “rock art” around the world refers to the drawings of indigenous cultures in various lands.  Their drawings tell stories, give news, and have become their historical records.  Unfortunately, too many people are ignorant to the historical significance of “rock art”, and desecrate sites by adding their own version of signature or artwork.

So, where am I going with all this about written vs. unwritten history?  Recipes often have no factual origin history, or background, due to not being recorded.  Families may have handed them down, for generations, via word of mouth; or written in a book that stayed within a family, and never shared.

For example, Brunswick Stew, and the name sounds very British, doesn’t it?  Marjorie Kinnan Rawlings (author of The Yearling), wrote in her 1942 Cross Creek Cookery, that this dish is similar to a stew which originated in Duchy of Brunswick-Lüneburg (1815-1918), Germany, and was quite a favorite meal of England’s Queen Victoria. 

 

 

 

 

However, oh yes, here comes the big however, two states in America debate that origin story.  Brunswick County, Virginia (1828): Virginia lore credits Jimmy Matthews, an African American hunting-camp cook for state legislator Dr. Creed Haskins, for creating the stew in 1828 during a hunting trip along the Nottoway River. The recipe originally featured squirrel, butter, onions, and stale bread. The Virginia General Assembly officially recognized Brunswick County as the birthplace of the stew via a 1988 resolution.

 

 

 

 

 

Brunswick, Georgia (1898): The coastal city of Brunswick, Georgia, lays claim to a slightly later origin. Local lore asserts the first batch was cooked there in 1898, and a 25-gallon iron pot stands in the town square marking the historical vessel. The Georgia version of the stew often incorporates barbecue sauce or ketchup.

But wait! Anthropologists and culinary historians widely agree that the stew's true foundation lies in communal dishes prepared by Southeastern indigenous tribes. They simmered seasonal game, such as squirrel, groundhog, or venison, with corn, squash, and beans long before European arrival. The Virginia tribes noted are Algonquian, Sioux, and Iroquois, and in Georgia they are Muscogee (Creek) and Cherokee.

There are dozens and dozens of recipes online for Brunswick Stew, and each depends on whether the home cook/chef is looking for more authentic, or primarily using ingredients of their region.

Here’s an overview of what many of these recipes might consist of, and how they are prepared.

Key Ingredients

Meats: 1 whole chicken (cut into parts) and 1 lb. smoked pork shoulder or pulled pork

Base: 4 cups chicken broth, 1 can (28 oz) crushed or whole peeled tomatoes

Veggies: 2 cups baby lima beans, 2 cups corn, and 2 medium potatoes (diced)

Seasoning & Sauce: 1 chopped yellow onion, 2 minced garlic cloves, ½ cup BBQ sauce, ¼ cup Worcestershire sauce, and 1 tsp smoked paprika

Thickener: 1–2 tbsp butter and optionally a handful of breadcrumbs (or creamed corn) 

Step-by-Step Instructions

1. Cook the Chicken: In a large Dutch oven, boil the whole chicken with the onion and seasonings in the broth until it is falling off the bone.

2. Shred & Prep: Remove the chicken, discard the skin and bones, and shred the meat.

3. Build the Stew: Add your tomatoes and chicken broth back to the pot. Add the potatoes, lima beans, BBQ sauce, Worcestershire sauce, smoked paprika, and the smoked pork.

4. Simmer: Bring to a gentle boil, then reduce the heat and simmer uncovered for 1 to 2 hours, stirring frequently until thick.

5. Add Corn: Stir in the corn and shredded chicken during the last 20-30 minutes of cooking.

6. Thicken & Serve: If the stew is too thin, stir in butter or a small amount of breadcrumbs, and serve hot.

Well now, here we are in the southeastern corner of Utah, so I’m going to pretend to be a pioneer, and use the ingredients available in the 1880s to early 1900s.  Now remember, the San Juan Mission pioneers, aka Hole-in-the-Rock, had 83 wagons full of people, clothing, household goods, and food.  It took six months to reach Bluff, so much of that food was consumed by the 200 pioneers, their horses, oxen, and chickens; there were no supermarkets or convenience stores, along the route, to restock supplies at.  Once in Bluff, trading with the Navajo and Ute was essential, also learning what native plants were edible, as well as fishing from the San Juan River, hunting game, and developing vegetable gardens. From the local natives, they traded for corn, squash, melons and beans; and cultivated crops of tomatoes, peas, potatoes and turnips.

So, now, with all that information, here’s my recipe for Brunswick Stew that a San Juan County pioneer would have cooked up.  Ok, wait, I’m only pretending to cook pioneer style, so no open fire cooking, just using my handy-dandy crock pot.

 

Brunswick Stew

 Ingredients:

3 and ½ lbs. chicken parts with bone (I used legs and thighs as the meat won’t dry out while cooking in the crock pot)

2 cups diced (medium dice) potatoes (peeled & parboiled)

2 cups whole kernel corn

2 cups pinto beans (or Anasazi for that true heritage appeal)

2 cups diced tomatoes

4 cups chicken broth (I used my homemade which already includes salt, black pepper & paprika)

½ cup diced onion

1 Tbsp. minced garlic

2 tsp. chili powder

¼ cup all-purpose flour (the thickener)

Preparation:

Preheat oven to 375F, spray a large rimmed baking sheet with non-stick spray. 

 

 

 

Remove skin and as much fat as possible from chicken parts and place on baking sheet.  Bake for 30 minutes, let cool to touch and remove all meat into bowl, breaking up into bite sized pieces.

 

Set 4-quart crock pot on low, place parboiled potatoes, corn, beans and chicken inside; spread tomatoes over all.  In a large bowl, mix broth, onion, garlic and chili powder together, and pour over ingredients inside crock pot.

 

Cook for 4-6 hours; test potatoes to see if fork tender.  If they are, whisk the flour into the stew quickly to avoid clumping; let cook another 15 minutes and liquid will thicken, and remain clear.

Makes 6-8 servings.

This stew has influences from the indigenous tribes with the use of corn, beans, onion and garlic (wild variety of onion and garlic would have been used).  The pioneer influences are the chicken, potatoes and tomatoes.  Put it all together and you have a southeastern stew converted to a pioneer life.

Mary Cokenour 

 

 

A Merc, by Any Other Name, would still be Redd’s.

After the settling of pioneers in Bluff, in 1880, by 1882 one cabin had been set up as a co-op where goods and supplies were sold to the people in the Fort and/or traded with the Navajo. The pioneers bought Navajo wool, pelts, and blankets which were taken to Durango, Colorado for sale. Returning from Durango, they brought other necessary goods to be sold from the co-op. 

By 1889, the co-op became housed in a brick building and became known as the San Juan Co-Op, being named after the San Juan Mission, not the river.  It was destroyed during a robbery attempt by the Fred Starr gang, and blown up.  Being diligent, the residents rebuilt the store and it is now the Bluff Fort Welcome Center and Museum.

North of White Mesa, Walter C. Lyman founded a small community, in 1905, which was named Grayson, after the maiden name of the wife of Bluff leader, Joseph Lyman.  The renaming of the community occurred in 1914 when a hefty library donation, from wealthy Easterner, Thomas W. Bicknell, was given.  His wife’s maiden name was Blanding, so followed the pattern of the first naming of the area.

Three years prior, the Grayson Co-Op had been established, but it was not until 1918 that it became housed within the ZCMI building.  The ZCMI (Zion's Co-operative Mercantile Institution) building featured a cast-iron and stamped sheet metal façade; the materials shipped in from Philadelphia.  The main structure was constructed with brick masonry and heavy timber frame, with elements of pine pillars and stamped metal ceilings, and remains a prominent iconic feature along Blanding’s Main Street.

 

 

When the co-op was first established in 1911, Parley Redd was hired as manager, and continued to do so until 1939, when he purchased the business.  Being a hard worker, and having business “smarts”, he was able to buy out other stockholders and changed the co-op to a private business, the Parley Redd Mercantile.  “The store carried clothing, food, shoes and just about everything a pioneer needed right down to baby diapers (cloth of course) and coffin

…ice cut from the ponds in winter and buried it in a big sawdust-filled pit in back of the store to be dug out in the summer and sold. (sounds like Parley took a lesson from Hans Jensen).

…goods were purchased from traveling salesmen called “drummers” and shipped in by horse-drawn wagons.

The Co-op store was a gathering place for many of the town’s people. They would sit around the old stove in the middle of the store and catch up on all the latest gossip and news. Parley was, by nature, a friendly, gregarious individual who loved to play practical jokes on people. They say he rigged an auto coil under the counter and when an old-timer or anyone else sat on the counter Parley would wind up the coil and shock the person perched thereon. His good humor made it work and it curtailed men sitting on his counter.”  (from San Juan Record, July 6, 2011, Parley Redd and his Ruth: A San Juan romance)

 

In 1952, Parley sold the business to his three sons, Vint, Gordon and Kent, but retirement was very short for Parley, as he died, from illness, April 1955.  The mercantile eventually joined forces with the Ace Hardware corporation, and became known as Redd’s Ace Harware; and yes, the Redd’s still own the business to this day.

So, where does food come into all this?  Well, while Parley Redd ran the merc, and the modernization of refrigeration began, he was able to offer more then just cut up blocks of ice, or dried and canned goods.  He installed frozen food lockers that could be rented, and residents were able to come in, store fresh food in the lockers, and pick up their goods whenever needed.

Weekly, Parley would have cattle slaughtered, prepped for sale, and that would be a way for local cooks to have more than pork, mutton/lamb, or wringing the necks of their own chickens.

However, the hardware store doesn’t offer up much in the way of edible goods any longer, unless you count the candy, snacks and soft drinks available near the main checkout counter.  Or, you can always pop into the Subway housed in the same building complex, or walk one street over to Smoke Pizza Company, if you’re hungry after all that hardware shopping.

Now for a recipe that would honor Parley fresh cut beef, but I’m not one for the Dutch oven, over an open fire, way of cooking.  No, low and slow in the crock pot does me just right.

 

Crock Pot Beef Stew

Ingredients:

2 and ½ lbs. sirloin or eye round roast

½ cup flour

4 Tbsp. olive oil, divided in half

6 medium potatoes

1 lb. package baby carrots

1 large onion

1 and ½ cups beef broth

½ tsp. ground black pepper

1 tsp. garlic powder

 

Preparation:

Spray a 6-quart crock pot with nonstick spray.

 

Cut roast into 1-inch-thick slices, the slices into 1-inch-thick strips, the strips into 1-inch cubes.

 

 

 

 

 

 

 

Coat the cubes in flour; heat 2 tablespoons oil in large skillet, medium-high heat, add half the cubes and brown on all sides; drain on paper towels. Repeat with second half of cubes; place browned and drained cubes in bottom of crock pot.

 

 

Cut potatoes in half lengthwise, cut into 1-inch strips, the strips into 1-inch cubes. Place into 5- quart pot with the baby carrots, cover with water; parboil for 15 minutes.  While these are parboiling, cut the onion into ¼ inch strips; place over the beef in crock pot.  Drain potatoes and carrots; spread out over the onions.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium bowl, mix together beef broth, black pepper and garlic powder; pour over ingredients in crock pot.

 

 

 

 

 

 

 

Set pot on low; cook for 8-10 hours until meat, potatoes and carrots are fork tender.

Makes 8 servings.

Mary Cokenour