Paella Gods (Paella Kings of SLC) & Cosmology

Chaos | Greek Mythology

"Chaos was the original void of existence (although sometimes described as being a confusing, shapeless entity which was later ordered, creating the cosmos."

In addition, the theory held by the Paella Gods (Paella Kings of SLC) was that order was brought to the world with Saffron. That one civilizing element provided humankind with:

Risotto alla Milanese, Bouillabaisse, Tagine, Thai Vegetable Soup, Biryani and PAELLA!

This world view can readily be summed up with one statement: We cook, therefore, we are!

We are the Paella Gods - fighting chaos with Saffron!

The Third Chowder!

Rather famous are the creamy New England and the tomato-based Manhattan Chowders. However, perhaps due to it's high percentage of Italian and Portuguese residents, Rhode Island has a little spin in-store for those who hunger for Ocean-in-a-Bowl, a clear broth Clam Chowder featuring the Quahog (also, known as the Hard-shell Clam, Cherrystone and Littleneck).

Being a lover of seafood, I crave dishes that do not mask the seafood. I ask that any cook allows the natural flavors to be augmented, heightened and highlighted. And please don't ever overwhelm or disguise the very flavor I love most! This food attitude explains why I am inclined toward The Rhode Island (clear-broth) Quahog Clam Chowder. In yesterday morning's snow storm, scrambling to cover the tomato plants, I was inspired to chowder the cold away. You can do no better than a chowder from Rhode Island. Thanks to the fresh approach of the Italians and Portuguese residents who live and cook there! Bravo!

Salsa Garden - Caged Passion

On Friday, it hailed here (a pounding hail) in the Avenues of Salt Lake City. Saturday and Sunday the weeds were pulled, soil double dug and turned. The tomatoes, tomatillos, chiles, onions and herbs were planted. And the cages set (I hope not to upset proponents of Free-Range Tomatoes). Today's rain nurtures the small plants and allows time for roots to take hold before temperatures soar in the high desert. Timing excellent.

After surveying the scene a neighbor asked if I'd planted my own Salsa Garden? I confirmed his assumption with a smile. There is method to every madness and this garden brings me closer to mine. Salsa!

RED IGUANA - 1,2,3!!!

My dear friend Helen called from her office in Manhattan. She was frustrated that there is so little good Mexican food in the Big Apple! She had just lunched at a new place that promised the flavors of Mexico and delivered frou-frou nothingness on a plate. "Could you, please, just overnight some Mole Poblano from the Red Iguana." she cried over the phone. It was her plea (albeit tongue in cheek) that prompted me to think about my attachment to the Cardenas family and the Red Iguana.

My love of the Red Iguana began decades ago with the first location on 3rd West in Salt Lake City. Ramon Cardenas Jr. served patrons while his parents, Maria and Ramon Sr., conjured up their signature dishes. Sadly that restaurant burnt to the ground but precipitated the move to the current flagship location on North Temple. I met Ramon Jr. in the studios of community radio station KRCL above the Blue Mouse Cinema where we both were DJs in the ‘80s. I subsequently met Lucy Cardenas, his sister, on the campus of the University of Utah. She was then and still is incredibly vivacious and dynamic.

My family, the Huertas, and the Cardenas family would go on to become friends. Over the years, we have shared many experiences and have many tales to tell. They range from Ramon Jr. and my brother Roberto traveling with me through Mexico by bus; to making and eating Pizza Neapolitana with Lucy and her husband Bill in the home of my brother Joe; to the Red Iguana Employee Halloween Pumpkin-Carving Contest where I was the judge for years. The contestants took part in an activity that (unbeknownst to everyone) was part of their cultural acclimation to the USA; or watching the Oscars with Lucy and Ramon Sr. at the old Cardenas family cabin. The evening punctuated by catered foods and fresh margaritas from the Red Iguana.

All the stories flavor our past and our present. And I just don’t know how to separate the people from the food. Passion, big flavors, wonderful aromas and the ever present phrase "Please, be careful the plate is hot!" I believe the adjectives qualify both, food and the people. I will always enjoy the Red Iguana #1 at 736 West North Temple, Salt Lake City, UT, where after their respective shows we hung out with Santana, Los Lobos and the Paladins. Yet I’ve come to love Red Iguana #2 at 866 W South Temple, Salt Lake City, UT, same great food but a Choo-Choo train runs through it or rather right outside the front door. Just like the little boy at the next table who asked; “Daddy, when’s the train coming?” I have the same sense of anticipation while I have a meal and keep an eye out for the train. I made a point of going to the "Taste of the Red Iguana" (#3) at 28 South State Street, Salt Lake City, UT. The menu is shorter and the food faster but it redefines having something quick to eat in a mall. Nothing better!

Family, food, friends and fun - These are the things I associate with the Red Iguana. Pick a location. Bring your friends and family and expect to make memories. You’ll not be disappointed! Unlike my friend Helen in NYC (who doesn't have Red Iguana 1,2 or 3!).

Photo #1 courtesy of Michael Roberts

Epic Brewing - SLC, UT

Foto courtesy of Mike Riedel...

I drove by the EPIC Brewery today at 825 S. State Street, Salt Lake City, UT 84111. There I chatted with one of the co-founders, David Cole, about the EPIC BREWERY and the Grand Opening tomorrow morning at 11am! Thought I'd pass on the information so I can see you there sometime soon!

Epic's Grand Opening Week

Join EPIC Brewing May 17 - 22nd in celebrating Utah’s first retail brewery since prohibition to brew exclusively high alcohol content beer. EPIC handcrafts and carefully bottles unique ales and lagers from its State Street brewery. Visit the cold cases atjavascript:void(0) EPIC during the Opening Week. Be one of the first to get an EPIC! Store hours: Mon–Thurs from 11am – 9pm; Fri–Sat from 10am – 11pm; Closed Sunday

Also, CHECK OUT Mike Riedel for more news on Utah's Beers produced "Behind the Zion Curtain" (that being a cryptic shout out to Brad Collins of Raunch Records)

Holy Posole!

During your Cinco de Mayo celebration, "Holy Posole" is just the dish to warm the hearth and heart.

I have an EZ Recipe for Chicken Posole that your family will love. Being your taste-buds are invited to the party, you'll need to use them. So I'll give you the recipe in the way my grandmother Tomasa would! All Accordin'!

Reconstitute dry Guajillo chiles in hot water. Once soft, puree with a mince of onion, garlic and the water in which the chiles were soaked. Heat a saute pan on high flame with a tsp of oil. Add chile puree and lower flame to low and allow puree to cook and reduce. Boil chicken breasts in water with bay leaf. Remove chicken when cooked through, cool then shred and reintroduce to broth. Add a large can of hominy corn with liquid. Add a bit of pureed Guajillo chile and chicken bouillion al gusto. On high flame bring back to simmer.

Place reduced Guajillo chile puree, dried Mexico oregano (it really does taste different), finely shredded cabbage, thinly slice radishes in separate bowls as toppings so that each guest can adjust his/her portion to taste. Also, cut limes for the final squuueze that sparks freshness!

Try it! So fast, so ez, you'll make this hearty soup on more days then just Cinco de Mayo. Viva Mexico!

Croque monsieur - Croque madame

A little rain and I take cover in the kitchen. Seems like the warmest spot in the house and provides ample reward for little effort. Who's to turn up their nose at that idea! * Croque monsieur - Croque madame: These two sandwiches are "EZ Eats" and have been part of my default lazy menu for many years now. Everyone should have a menu for those times when you're too tired to cook a proper dinner or too lazy to do much else. I propose you consider these two quickies. Click the embedded "Links" above for recipes!

Not much on ham? Substitute a slice of turkey. Or if you're veggie inclined combine grilled eggplant with the cheese and continue with the recipe. Your taste-buds will be glad you did!

* The Monte Cristo is a variation of the French Croque-monsieur.