Countdown to 2010

The Orange Party at the Hilton Salt Lake City Center

with

Collin Raye, Live

$379 per Couple

December 31, 2009

New Years Package includes:

• Two Tickets to Collin Raye Concert
• Overnight accommodations
• Dinner and dancing
• Midnight toast

For more information call 801-328-2000

Book now at

http://tiny.cc/hiltoncollin

Foodie Word of the Day

Mulato Chile: [moo-LAH-toe]

This long dark brown chile is a type of dried poblano, but looks like it’s relative the Ancho. It has a light fruity nuance and much more pronounced smoky character than the Ancho while still being fairly mild in heat.

I'm having one today at the Red Iguana in thier Mole Negro.

Foodie Word of the Day

Chiffonade [shihf-uh-NAHD or shihf-uh-NAYD]

Literally translated, this French phrase means “made of rags.” Culinary, it refers to thin strips or shreds of vegetables or herbs.

Foodie Word of the Day

Malbec [mahl-BECK] Variety of grape used for making red wine. French plantations found primarily is Cahors and South West France region, but the Argentine variety is becoming increasingly popular.

Characteristics fall somewhere between Cabernet Sauvignon and Merlot. A midseason ripener, it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to claret blends.

Try a 2006 Bodega Catena Zapata Malbec for a good introduction to the grape without breaking the bank!

Foodie Word of the Day is Back

Foodie Word of the Day

Poivre [PWAHV-r]

French word for pepper. Poivre Blanc is white pepper and Poivre Gris or Noir is black pepper.

Try a Steak au Poivre from Spencer's for Steak and Chops located in our lobby.

Yummie!

Foodie Word of the Day

Culatello [koo-lah-TEHL-oh]

A lean, rosy red, raw Italian ham that has been cured and soaked in wine during aging. Considered superior, culatello has a clean, delicate flavor. It is often served as part of an Antipasto platter or Charcuterie.

Foodie Word of the Day

Mojo [moe-HOE]



Mojo is the name, or abbreviated name, of several types of sauces, varying in spiciness, that originated in the Canary Islands. It is predominantly either a red (most common), green or orange sauce.

The basic recipe consists of olive oil, large amounts of garlic, paprika, and cumin. Flavorings such as vinegar, lemon, orange or lime juice may be added.

Similar sauces, also known as mojo, are also popular in Cuba and throughout the islands of the Caribbean, Hispanic or non-Hispanic, due to heavy Canarian emigration to the Caribbean, and have even influenced some barbecue sauces in the Deep South region of the United States, particularly the states of Florida, Texas, and Louisiana. The flavor can be made of almost everything, from tomato or pepper to avocado.

In Cuban cooking mojo applies to any sauce that is made with garlic, olive oil and a citrus juice, traditionally sour orange juice. It is commonly used to flavor the cassava tuber and is also used to marinate roast pork.

In Puerto Rico mojo is a herb sauce of finely chopped cilantro or parsley with garlic, black pepper, onions, olive oil and sometimes vinegar or lemon. Its commonly used on the island as a dip for tostones, cassave and sometimes mashed with mofongo.