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Mary’s Recipe: Ceviche de Camarones

By Eat & Drink
It’s basically summer, which means the oven should be turned off. Get the season started with this recipe from Red Iguana.

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Ceviche de Camarones

Serves 6

1 1/2 lb. raw, medium-sized tiger prawns, shelled and de-veined
Fresh-squeezed lime juice (enough to submerge prawns)
Salt and pepper
8 ripe roma tomatoes, diced
1 large white onion, diced
2 cucumbers, peeled, seeded and diced
Fresh whole jalapeño chiles, seeded and diced (optional)
Juice of 1 large orange
2 Tbsp. olive oil
1/2 bunch of cilantro, chopped
Lemon juice to taste

Remove tails and slice prawns into thirds. Submerge prawns in lime juice, add salt and pepper and let marinate for 3 hours. Mix all diced vegetables with prawns. To finish, add the orange juice, olive oil, cilantro and lemon juice. Keep refrigerated and serve with chips or crackers. Garnish with whole boiled shrimp or a sprig of cilantro.

-Mary Brown Malouf

Getaway to Green River

By Adventures, Travel

Perhaps you have only bothered to stop in Green River to fill up your tank. Though it may appear not much is going on in this sleepy hamlet, if you venture off the main drag, some surprises await. The eponymous river that gives this town life runs right through its heart. Providing irrigation for the bumper crop of melons that ripen every fall, habitat for four endangered native fish, and a put-in-point for a 120-mile float through Labyrinth and Stillwater Canyons, the river is the center of tourism and recreation for the area.

During the third weekend of September, the town pays homage to the succulent melons grown in sandy soil irrigated by the Green. Melon Days is small town fun, chock-a-block with events. A Melon Queen pageant, softball, volleyball and magic tournaments, pancake breakfast, parade and duck race, provide entertainment for all. Though the watermelon reigns supreme, try a Crenshaw, Canary, honeydew, cantaloupe or Israeli. Better yet, buy one of each and have a melon tasting fiesta.

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Photo by Kirk Marshall

Right on the river, in the heart of town, is the John Wesley Powel River History Museum. An art galley, dinosaur exhibit, river runner hall of fame and a boat room give insight into the river’s legacy. The museum’s outdoor pavilion is a great place for a picnic and provides a full view of Gunnison Butte, part of one of the longest cliff bands in the world, stretching 240 miles from Helper, UT to Grand Junction, CO.

Andrew Rogers, an artist from Australia, received a strange email from a lawyer: “I represent a client with a 75 acre parcel near Green River, Utah, a scenic desert landscape in east central Utah. My client is possibly interested in a land art project on his property. He is 88 years old and wants to leave a lasting mark of some kind.”

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Photo by Pippa Keene 

This initial missive gave birth to massive modern art on Monument Hill, a bluff between interstate 70 and town. The sculptures Ratio and Elements are part of Rogers’ Rhythms of life series, are accessible by car, and add a Bohemian air to town.

Crystal Geyser, a geologic oddity, lies 4.5 miles downstream from Green River. Rarer than a geothermal generated gush, dissolved carbon dioxide and other underground gasses propel this cold water counterpoint. Created in 1935 when an oil exploration well was drilled, the geyser has since left a thick layer of orange travertine coating the ground as water flows to the river. Gas pressure causes the geyser to bubble with eruptions occurring on a bimodal cycle, eight or 22 hours after the last spew. Fewer than 10 cold water geysers exist in the world making this a must see.

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Photo by Kirk Marshall

Who knew this small town held such unusual attractions? Green River is defiantly worth a visit. Three hours from Salt Lake City.

Mary’s Recipe: Fire Up the Grill

By Eat & Drink
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Hickory Smoked Pulled Pork

Serves 6–8

8 lbs. pork butt roast
Dry rub (recipes follows)
2–3 lbs. hickory chips, soaked several hours in water

1. Prepare grill for indirect heat. Sprinkle handful of soaked wood chips over coals, or place in smoker box of gas grill. Place pork roast on grate over drip pan. Cover grill, and cook pork at least six hours or until internal temperature reaches a minimum of 195 degrees. Check hourly, adding hot coals and hickory chips as necessary to maintain heat and smoke.

2. Remove pork from heat, and place on cutting board. Allow meat to rest about 20 minutes, then shred into bite-sized pieces using two forks.

Texas Brisket

Serves 6–8

8 lbs. beef brisket
Dry rub (recipe follows)
10 cloves garlic, peeled
2–3 lbs. mesquite chips, soaked several hours in water

1. With point of small knife, make slits all over brisket and insert garlic cloves. Rub brisket with dry rub. Follow directions for cooking pulled pork, using mesquite instead of hickory chips.

2. Let meat rest for 20 minutes before slicing. Serve on buns with a slice of onion.

Dry Seasoning Rub

Makes 1/2 cup

1/8 cup paprika
1 Tbsp. dark brown sugar
1 Tbsp. white sugar
2 tsp. salt
1 tsp. celery salt
1 tsp. ground black pepper
1 tsp. cayenne pepper (or to taste)
1 tsp. dry mustard
1 tsp. garlic powder
1 tsp. onion powder

Mix all ingredients. Use for barbecuing and smoking meats.

-Mary Brown Malouf

Mary’s Recipe: Classic Strawberry Shortcake

By Eat & Drink
Easy-to-make shortcake plays one of a plate’s best supporting roles.

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Easy-as-Pie Strawberry Shortcake Recipe

2 cups flour
4 tsp. baking powder
3/4 tsp. salt
1 Tbsp. sugar
2 Tbsp. butter, cut in chunks
2 Tbsp. shortening, chilled
3/4 cup half and half

Place flour, baking powder, salt and sugar in a food processor. Pulse a few seconds until mixed. Add butter and shortening and pulse until mixture looks like cornmeal.

Dump it in a mixing bowl and stir in the cream until a ball forms. Pat dough out 1/2” thick and cut with large biscuit cutter, or drop by large spoonfuls onto greased baking sheet, and then pat into shape.

Bake about 15 minutes or until golden brown.

Slice strawberries and sprinkle with sugar. Let sit several hours. Add a touch of balsamic vinegar to enrich the flavor of early-season berries, spoon between shortbread layers and then on top. Finish with whipped cream.

-Mary Brown Malouf

Mary’s Recipe: Preserved Cherries

By Eat & Drink
Summer is just around the corner, and that means cherries. Print this one out and keep it around for June.

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Preserved Cherries 

  • 1 pound sweet cherries, pitted
  • ½ cup sugar
  • ½ cup water
  • 2 tsp. lemon juice
  • pinch of nutmeg
  • ¼ tsp. almond extract
  • ½ tsp. vanilla extract
  • 1 cup maraschino or other cherry liqueur

Combine everything but the cherries and the liqueur in a saucepan and bring to a full boil. Reduce heat and add the cherries. Simmer for 5 to 7 minutes. Remove from heat and add the liqueur. When cool enough to handle, transfer cherries and liquid to clean jars and refrigerate, uncovered, until cool. Cover tightly and refrigerate up to two weeks.

-Mary Brown Malouf

Mary’s Recipes: Halibut with Quinoa Salad

By Eat & Drink
More and more chefs are pairing proteins with cereals, and I don’t mean Cap’n Crunch. While quinoa is technically a pseudo-cereal, according to the Whole Grains Council, it pairs perfectly with halibut in this recipe.

halibut-quinoa

Halibut with Quinoa Salad

Serves 4

4 6-oz. halibut fillets
2 Tbsp. olive oil
2 cups quinoa
4 cups vegetable stock
1/2 tsp. sea salt
3 Tbsp. extra virgin olive oil
1/4 cup diced zucchini
1/4 cup diced yellow squash
1/4 cup cherry tomatoes, quartered
1/4 cup edamame, shelled
1 Tbsp. diced shallots
1 tsp. chopped garlic
Salt and pepper to taste
2 Tbsp. favorite extra virgin olive oil to finish

Rinse the quinoa in cold water twice. Put the vegetable stock and quinoa in a heavy pot and bring to a boil. Cover the pot and reduce heat to low. Cook for 15 minutes. Fluff with a fork and lay out on a sheet pan to cool.

Heat oven to 350 degrees. In an ovenproof pan, sear halibut in oil until golden brown on one side; flip and place in oven for 8–10 minutes or until done.

Saute the zucchini and squash in 3 Tbsp. olive oil. Reduce the heat to medium and add the quinoa, shallots, garlic, edamame and tomatoes. Add a little more vegetable stock and heat it all through. Finish with a little of your favorite olive oil, and salt and pepper to taste.

Place the warm quinoa salad on the bottom of a shallow bowl. Place cooked halibut on top and season with your favorite olive oil.

-Mary Brown Malouf

Web Extra: Copper Kitchen’s Chicken Soup Recipe

By Eat & Drink
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Photo by Adam Finkle

In our Mar/Apr issue, we featured Copper Kitchen’s Chicken Soup. Now, we have the recipe so you can enjoy the soup at home.

To see how much the restaurant makes to serve for a full day, look for the amounts in parentheses. 

Brodo:

  • 2 quart of chicken stock (22 quarts)
  • 1.5 cup of roasted mushroom stems and trim (4 quarts)
  • 3/4 cup of parmesan rinds (2 quarts)
  • 1/2 cup of onions, rough chop (4 onions)
  • 1 carrot, rough chop (4 carrots)
  • 1 celery stalk, rough chop (4 stalks)
  • 2 slices of kruse cut bacon (10 slices)
  • Season salt and pepper to taste

Bring all ingredients to boil, then reduce to simmer. Continue to simmer for 6–8 hours. Strain through fine mesh strainer.

Roasted Chicken:

  • 1 piece of whole chickens (16 pieces)
  • Seasoning mix:
    1T (4T) grounded fennel
    1T (4T) salt
    1T (3T) dried thyme
    1T (3T) dried rosemary
    1T (3T) dried basil
    1T (3T) dried majoram
    1T (3T) dried sage
  • Salt and pepper for taste

Roast on racks at 350 degrees until cooked through. Pull off bone and shred into bite size pieces. Cool.

Sage Dumplings:

  • 16 ounces (6 pounds) Polly-O ricotta
  • 4 ounces (1.5 pounds) grated parmesan
  • A pinch (1/2 pieces) of ground nutmeg
  • 2 yolks (12 yolks)
  • 2 eggs (9 eggs)
  • 1T (4–6T) of salt
  • 1/2–2/3 cup (3.5 cups) of all-purpose flour
  • 1T (1/4 cup) of chiffonade, fresh sage
  • 1/3 cup (2 cups) of semolina

Mix ricotta, parmesan, nutmeg, eggs, salt and sage until well incorporated. Add flour and mix until incorporated. Allow to sit for 4–6 hours. Make 1 ounce balls using hands or scooping. Coat each with semolina. Store on a sheet tray with a layer of semolina under the dumplings.

Carrots:

  • 2 cups (4 quarts) of carrots, small and diced

Roast with olive oil, salt and pepper until tender.

Celery:

  • 2 cups (4 quarts) of celery, small and diced

Roast with olive oil, salt and pepper until tender.

White Onions:

  • 4 cups (8 quarts) of white onions, small and diced

Roast with olive oil, salt and pepper until tender.

Parsley:

  • 1T (1/2 quart)
  • Mince

Parmesan:

  • Grate on microplane

Copper Kitchen is located at 4640 S. 2300 East, Holladay, 385-237-3159

Mary’s Recipe: Bourbon-Marinated Pork Tenderloin

By Eat & Drink
Pork out! Catering pro Iverson Brownell and his team at Iverson Catering gave us this recipe back in 2008, and it’s still one of our go-to dishes for get-togethers.

bourbon-marinated-pork

Bourbon-Marinated Pork Tenderloin

Serves 15

4 whole pork tenderloin
2 cups whole grain mustard
2 tablespoons cayenne pepper
1 tablespoon allspice
1/2 cup honey
2 cups Jack Daniel’s

For the pork: Cut pork into desired size for skewer. In a bowl, mix 1 cup whole grain mustard, cayenne, allspice, honey (reserve 1 tablespoon) and 1 1/2 cups of Jack Daniel’s. Place the pork in the marinade and let sit for at least one hour. When ready to cook, skewer the pork and grill on each side for approximately 3–5 minutes. Set aside.

For the sauce: Place remaining mustard and Jack Daniel’s into a mixing bowl and blend. Add 1 teaspoon each of cayenne and allspice, and 1 tablespoon of honey. Serve the sauce as a dip or pour it over the pork. Present the skewers with flair: sticking out of little flowerpots or poking out of a squash or pumpkin.

Variations:

1. Grill pork whole, cool, then chop pork and put into mini taco shells with shredded red cabbage and chopped cilantro.

2. Grill pork whole, cool, then slice thinly and put between small biscuits with a tiny bit of chutney.

3. Grill pork whole, cool, then spread baguette slices with soft goat cheese and top with thin slice of pork. Garnish with a sweet pickle slice.

-Mary Brown Malouf

Getaway: New Mexico, Road Trip to the Land of Enchantment, Part Three. Santa Fe

By Adventures, Travel
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The shining turquoise and silver jewel of Santa Fe is the perfect place to end a road trip to New Mexico. Splurge on fabulous food, jangling jewelry, spiffy spas, amazing museums, up-scale resale, and acres of art. It is a veritable feast for every sense, a compilation to suit every style.

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Canyon Road, the center of the historical district, is half a mile of magic, packed with over 100 art galleries, with every medium know to man on display. The traditional adobe brick buildings add architectural charm to the galleries. Despite its diminutive distance, it is entirely possible to while away an entire day, stopping for victuals and vino, glimpsing, gazing and gawking at things of beauty and those that aspire to be. Every thing is for sale but looking is free and encouraged. On a brisk winter day, popping in and out of galleries is sure to warm your toes.

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For art you can’t purchase, visit one of Santa Fe’s many museums. I particularly enjoyed the Museum of International Folk Art, perched on Museum Hill. An amazing amalgamation of folk art from every corner of the globe will delight the child in every one. Alexander Girard, a prodigious architect, furniture, textile, interior and industrial designer, traveled the world with his wife Susan, collecting whimsical native art, toys, artifacts and textiles, eventually amassing a 100,000-piece collection.

He personally oversaw the construction and styling of the Girard Wing, that is chock-a-block full of his legacy in a permanent collection called Multiple Visions: A Common Bond. They must have had a lot of dusting to do before they donated it all!

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Lusting after some designer cowboy boots, silver Concho belts, or western wear but worried about blowing the budget? There is a thriving consignment/resale trade where your dollars will get you double. It might take some hunting but you never know what treasure you may discover. And a bargain ‘new-to-you” item is sure to make you smile.

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I only have one dining recommendation: The Pantry. We ate there three times. I am still trying to replicate a pork dish with flour, cumin, red peppers and chilies! I suspect there are myriad other options but, nuff said. Once you have had your fill of all things Santa Fean, put the car on cruise control and you will be back in Salt Lake City in 10 hours.

Photos by Pippa Keene

Move Over, Moab

By Adventures, Outdoors

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Gooseberry Mesa Trail near Hurricane, Utah; photo by Andreas Siegel 

When the mountain biking craze rolled from Marin County to Moab in the ’80s, the tiny town quickly became the prime location for two-wheeled adventure in Utah. Furnished with lilting slickrock and heart-pounding trails, for decades Moab was the best terrain riders anywhere could imagine.

But though logic tells us being first is usually a good thing, history tells us otherwise: If you’re first, you will eventually be overturned or overrun. (Just ask the Olmec or the Sony Walkman.)

Moab, for all its beauty and years of trail building, has been supplanted. The usurper is a series of upstart trails in St. George and the surrounding area. Some are well established, others are merely toddlers, but taken together they amount to the best weekend you’ve ever had on a bike.

Bearclaw-Poppy Trail (Historic Green Valley Loop) – St. George

When it comes to conversion—in this case, to mountain biking—this lovably lap-able trail puts any missionary duo to shame. The Bearclaw-Poppy Preserve greets visitors with an endless network of trails that hug the base of Bloomington Hill. The variation between these interlocking routes makes the trail a popular destination for more experienced riders to bring their beginner friends, without fear of pushing novices beyond their skills. It’s like a ski resort where expert runs parallel the rope tow.

Carsonite trail markers, scattered throughout the area, identify easy escape routes for features like “Three Fingers of Death” and “The Acid Drops.” It’s important to follow the signage for safety reasons, but also to retain the right to use the trails meandering through the preserve (so please, no improvising on this trail).

Within the confines established by the BLM, however, are some uproariously fun pump tracks, drops and smooth-rolling desert hardpack, which makes sticking to the script easy. The trail in its entirety can be shuttled as a 5-mile downhill run, or an 11-mile out-and-back (longer if you loop back using the city roads). Whatever route you choose, you’ll be grinning as wide as your chin strap by the end.

JEM Trail – Hurricane

When linked to Hurricane Rim and Goulds, JEM (blazed by John, Ellen and Mike) forms a 21-mile loop of intermediate-level riding. If you choose the classic JEM loop, you can ride this trail as a 13-mile loop with roughly 800 feet of gain, but you’ll have to chug 6.2 miles up a dull and dusty doubletrack to reach the point where most riders start: the top of a 7-mile joyride to the Virgin River.

The descent pours smoothly from Highway 59 down an open desert plain before an abrupt shift in tempo at “The Staircase,” a steep, technical section with tight switchbacks. Aside from this geologic aberration, which can easily be hiked while toting your bike, the JEM singletrack flows like Busta Rhymes to the river gorge. Here, anyone afraid of heights can choose to walk the brief segment of exposed trail overlooking the riverbed before finishing the ride.

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JEM Trail, photo by Gary Colet 

Barrel Roll – St. George

Barrel Roll outside of Santa Clara was a local favorite before the recent development of BLM trails. Barrel Roll is an intermediate 6-mile loop with 700 feet of climbing that shares a trailhead with the Rim Rock, Sidewinder and newly minted Suicidal Tendencies Trails. Barrel Roll is the least challenging of the group, so riders can test their suspension on its varied terrain before taking on the trail’s more technical cousins.

As you push along Barrel Roll, pale tufts of sagebrush and intermittent speckles of Indian paintbrush enliven the trailside landscape. In the distance, the Pine Valley Mountains cap the Navajo Sandstone cliffs in a stacked collage of crimson and yellow—a worthwhile reward as you pedal back to the trailhead.

Gooseberry Mesa – Hurricane

To some, Gooseberry Mesa is a sacrilege—a mohawk-topped punk with the audacity to undermine Moab’s monopoly on slickrock. To the rest of the world, it’s simply the most fun they’ve had on two wheels. Riders from across the globe make the Gooseberry pilgrimage to pay homage to the nine painted trails spidering atop the bubbled and boiling sandstone. These international devotees never return home disappointed.

Each of the nine trails stretched across the mesa top offers their own degree of difficulty. Beginners can ride the dirt road or the practice loop for a tiny taste of the technical splendor on Gooseberry without missing out on some of the visual delights. Experts can take on the Big Loop, a 12.5-mile bruiser that incorporates the more challenging stunts and stints of smaller trails into an anthology of Gooseberry’s greatest hits. Every trail has its own highlights, so it’s worth spending a day or two to discover which ones capture your loyalty. After all, devotion is a foregone conclusion here.

Zen Trail – St. George

When people gush about the riding around St. George, they’re actually talking about the Zen Trail. While supremely difficult, Zen Trail is a perfect balance (as the name implies) of climbing and descent, full throttle fun and focused technical riding. You’ll zip along desert singletrack before picking your way through blossoms of sandstone and other monoliths, but the topological contrasts of the trail flow together in a riotous ride that’s worth every second.

It’s a hearty 1,100 feet of climbing condensed into a 6-mile loop overall so be prepared to pedal. The southwest end of the circuit overlooks the Bearclaw-Poppy Trail but stays on the Green Valley side of the bluff. Despite being a relatively short cityside trail, it’s important to bring lots of water to meet the trail’s demanding technical descents and aerobically stimulating ascents.

Meet the Expert

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Photo provided by Mark Erickson

When Mark Erickson retired to St. George 15 years ago, he figured he’d spend the rest of his mornings playing golf. “That lasted a few weeks,” he says, explaining his decision to ditch a golf cart for his mountain bike. “I found I needed a little more than golf to keep the blood pumping. But the real reason I enjoy mountain biking so much is that it gets me out into some of the most beautiful scenery on earth.”  His first ride into the landscape he loves was on the cityside Green Valley Loop. The ride itself was short, but circling back to the trailhead on busy roads was uninspiring and long, which may have planted the seeds for his future shuttle service, Mountain Bike Buddies. 

“I got myself totally lost on a ride in Washington and ended up sitting on a rock all night, waiting for someone to come along. I was thinking, ‘This is how the people I find lost on the trails around St. George must feel.’ They have two options—either get rough directions from a local bike shop or sign up with a big guided tour company.” Neither option is ideal if all you want is someone to pick you up, point you in the right direction and then meet you at the bottom. Erickson offers riders a third path, between “turn by the rock that looks like a longneck, bro” and “that’ll be $150…per person.”

Erickson has become the preeminent shuttler in St. George. Whether he’s taking first-timers down the paved trail in Snow Canyon or fearless pros to the insanity of Flying Monkey Trail in Virgin, his feedback from guests is unanimous: “That may have been the most fun day of my life.”

The Raging Bull

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Photo by Garett Buehler

As a brand, Red Bull occupies a unique position atop the world of sports. It’s not only the patron saint of soccer players, skateboarders and rally drivers, but also the sponsor of soapbox races and other benign bits of absurdity. For all the silly venues and mainstream sports, though, Red Bull is still the horned god of truly terrifying spectacles. Foremost among them is the Red Bull Rampage, where mountain biking’s brave-and-stupid chieftains gather in Virgin, Utah, (although it’s not virgins that get sacrificed). Every fall, the unsullied terrain is transformed into a monstrous playground where 20-foot drops are commonplace and 70-foot backflips rate third place.

Each year the jumps get bigger and riders push physics to the Newtonian limits. Worries tug more insistently at spectators and competitors alike—successful runs are merely a crisis averted, a nightmare deferred. It was these concerns that led Red Bull to cancel the event in 2004, but in the twisted logic of extreme sports, those fears were symptomatic of a challenge pros can’t ignore. After all, overcoming fear is part of the thrill. With that in mind, the Rampage was reborn in 2008. The event is an unending crescendo with new bones and records broken annually. But until the bubble bursts with a broken back or worse, this particular bull rages on.

Visit redbull.com/bike for details on the 2015 competition.

Back>>>Read other stories in our March/April 2015 issue.