Faux meat a 2013 trend

Good holiday eating

I hope to see lots of you at Port Arthur’s YMCA working off your Christmas cookies.

Some of my culinary highlights include something I almost didn’t get to eat. My mom was just bending down to put her bread pudding in the oven when the lights went out on Christmas Day. We were fine through high winds and heavy rains. Within the hour it was sunny enough for a walk. The neighborhood smelled like trees because of all the pine branches and trees that went down. Ironically, it was sunny when high winds knocked out the power just as my mother was putting her bread pudding in the oven.

In another stroke of culinary luck, a couple of chefs I know knocked on my door because they are headed out of state. They were cleaning out their freezer and thought I could make good use of their gourmet goodies. I can, I can, I can!

Faux meat a 2013 trend

I’m actually already into faux meat, so guess I’m ahead of one 2013 food trend, released from JWT, billed as the “world's best-known marketing communications brand.” Chia seeds, seawater desalination and food sharing through co-ops make the list.

Here’ are more examples from their Things to Watch in Food & Beverage list:

ALLERGEN-FREE: With food allergies rising worldwide—a 2011 study found that as many as 1 in 12 American children may have a food allergy, twice as high as previous studies found—we’ll see “allergen-free” becoming as ubiquitous as gluten-free.

FAUX MEAT: Meat substitutes are gaining adherents among the masses as more people cut down on meat for budget, health or environmental reasons and as faux meat gets tastier and more convincing.  

  

HUMANE FOOD: Consumers will become more concerned about the humane treatment of the animals they eat, a trend that’s already under way in Europe. Watch for animal advocates to bring new issues to light and mainstream consumers to pay close attention.

MENU-FREE DINING: As more restaurants try to be all things to all diners in this era of fussy eating—catering to a multitude of dietary restrictions and food allergies—some are going in the other direction, adopting a limited-options approach.  

MID-CALORIE FOODS: The concept isn’t new (and some previous offerings have bombed), but food scientists are doing better at producing tasty products that compromise between all or nothing. With consumers wary of “light” and diet foods but looking for healthier choices, it’s a potentially lucrative niche.

REDUCED-GUILT CANDY: Consumers can have their cake and eat it too with candy that dials down on the sinful stuff and amps up the beneficial ingredients. Supercandy, from a company called Snap Infusion, is marketed as a functional food: Its gummy candies, jelly beans and caramels are enhanced with vitamins and electrolytes and sweetened with evaporated cane juice and tapioca syrup.   

TEFF: Consumed for thousands of years in Ethiopia, this super grain has been slowly gaining favor outside the Horn of Africa, due in part to its exceptional nutritional quality. Teff is gluten-free, full of essential amino acids, high in protein, calcium and fiber, and low in fat. As consumers embrace ancient grains like quinoa and millet, we’ll see more interest in teff flour and recipes that incorporate the tiny grain.

M.O.

Know anyone with the initials M.O.? A sleek black bottle of Mionetto Cuvee Rose 1887 would be the perfect gift, as the design incorporates an etched O dangling from the M in the cutest fashion. The contents are a refreshing gift of rose, citrus and red berry fruits for an aperitif, with white meats, fresh seafood and desserts. It’s light and delicious. I’m imagining these fine bubbles on your Mardi Gras menu. Hope you can dine with an M.O.

ddoiron@panews.com

Sexy Salad hits Port Arthur

 

Sexy Salad

I’d been chatting with chef Sandra Kiriacon a while before she brought up her Sexy Salad. She’d already had me at stir fry. She’s just in from Miami and cooking up all manner of goodness with ginger, lime leaves, turmeric and peppers. There’s rice flavored with green tea, son-in-law eggs and crispy tofu on a stick.

Where’s all this going on? Ichiban Japanese Hibachi Sushi Bar & Lounge has a new look, new management and what the sign calls a “new concept.” It looks beautiful in there and Fnu Larry, an owner, shared some of his ideas. They’re planning a name change because this Jefferson City restaurant is now also seasoning foods based on Korean, Indonesian, West Sumatra, Central Java and Indian cuisines. I had a taste and it puts me in mind of the restaurants I seek out in Houston. When you go to support this new business, get the staff talking because they are both experienced and friendly. They say they like it in Port Arthur and are ready to get very busy with diners. Once you have tasted Kiriacon’s cooking, you’ll want more. Now, about her Sexy Salad. I’ll just tease you as she teased me and reveal this much: avocado and crab.

If you want sushi, Mr. Asiadi is still on the job at 3437 Twin City Highway. Call (409) 200-2628 for more information.

All Access

With a Rolling Stones lips label on Forty Licks and Pink Floyd’s iconic prism on another bottle, Wines that Rock bills itself as the Official Wine of Rock N Roll. It’s the official super-fun issue of the season, with all-access V.I.P passes to cash in on the fanfare. I heard of this line while it was in development and it’s such a conversation starter. Make no mistake, Mendocino Wine Co. knows what it is doing. My friend who rarely ventures from her tried and true favorite white was sold on the cedar and vanilla notes of Pink Floyd Dark Side of the Moon. The Woodstock label lovers will be pleased to know about the sustainable farming, green power, eco-friendly packaging etc. Thank Mark Beaman for working to translate the vibe of the music into bottles of wine. Applause and encore. Surely you Grateful Dead fans could go for a glass of Steal Your Face.

Cranberries turn up in strangest places

I believe I heard a Thomas’ English Muffin reference on Saturday Night Live recently, but I’ll let you look that up yourself. The muffins are in the news because of a limited edition cranberry addition to the 150-calorie muffins. They also showed up in Thomas’ Cranberry Bagels (260 calories a serving). While I’ve been enjoying them toasted and with ham, I have a vision of making a leftover ham or turkey sandwich with these tart treats. I love the regular edition and I love, love the cranberries.

First of the harvest

I was among the first, relatively speaking, to taste the new vintage of 2012 with the Georges Duboeuf Beaujolais Nouveau, the first wine of the harvest. You can, too. Makers tell us that

Each third Thursday of November, the Beaujolais Nouveau is released around the world. This $9.99 wine is a hostess gift that pairs with turkey and other holiday foods. While this is the 30^th anniversary of Georges Duboeuf Beaujolais Nouveau in America, they’ve kept up to date: A QR code on the back label lets your smart phone tell you more via an augmented reality label. What? I’m just concentrating on the berry notes. I found it light and refreshing and an option for those in the middle of the sweet or dry preference.

ddoiron@panews.com

Cajun on wheels brings Esther's Bread Pudding

 

Cajun on wheels

If you haven’t had some of Esther’s Cajun Cake since Hurricane Ike, it’s parked by Ancelet’s Cajun Market. Kurt Benoit, son of John and Esther of Esther’s Seafood fame, has a food truck he calls Benoit’s Cajun Cuisine. He’s offering “A Little Taste of Esther’s” through gumbo, all manner of fried seafood, pistolets, boudain balls and e’touffee.

The hurricane took out the restaurant, but Benoit is serving up Port Arthur favorites.

Margeaux Gillespie works in the truck and points out her personal pick. The burger is her favorite, “hands down,” she said. She goes classic style, but there’s a Christy’s Ranch Burger also on the menu. I sat at a community red picnic table to enjoy gumbo with huge chunks of chicken and sausage. She offered a cream potato salad for those who like to plop some of that in their gumbo. I’m an on-the-side kind of girl. Benoit also has a cheese-based crawfish sauce that’s good on everything from fries to poorboys.

Still waiting for the magic words?

Bread pudding with rum sauce and Cajun cake, made my Esther herself, is on the menu. Visit Kurt from 10 a.m. to 6 p.m. Monday through Thursday and from 10 a.m. to 2 p.m. Friday. He’s at 7901 Twin City Highway.

Del Tamal

Guatemalan tamales with spinach is what I tried and loved. La Rosa Del Damal served them at the Greater Beaumont Chamber of Commerce new member showcase at Hotel Elegante. Mexican food is also on the menu at the new restaurant, 597 South 11^th Street in Beaumont. The menu also showed rise or potato tamales and chuchitos.

Viva Southeast a new area travel magazine with a Port Arthur feature in its latest issue, was also at the event.

This year the Greater Port Arthur Chamber of Commerce had its first new-member showcase and I also attended and enjoyed the PA version at the Holiday Inn Park Central. It’s great to see all the new business in the area.

Spread the joy of fruit

When I see the R.W. Knudsen Family label, I think of intense fruit flavors. New Santa Cruz Organic Fruit Spreads in mango and Concord grape more than lived up to my expectations. The pretty, squared-off jars release a lot of flavor. Rich colors of gold and purple reminded me of liquid stained glass. I’ve spread it on toast and more fruits. Makers suggest a festive cheese plate with spiced nuts and dried fruits and slipping jars into hostess gift baskets.

Those Knudsen’s have a sparkling blueberry drink in a bottle that I’m saving for New Year’s. I have faith it will be a hit.

Stomach-friendly brew

Bruce Oler, area photographer and smiling face at the Holiday Inn Park Central, likes to blend his own coffee. He’s found something he likes on its own, Folgers Simply Smooth. Oler says it’s soothing on the stomach and has no bad aftertaste. Makers say it is designed to “reduce certain irritants associated with stomach discomfort.”

I got a taste that Oler brewed up and it hit the spot.

ddoiron@panews.com

Play with your tortillas

“Tortillas to the Rescue” by Jessica Harlan

Southeast Texans already play with their tortillas. One of my favorites is in the book: turning that tiny round into your personal pizza with cheese and pepperoni. Maybe you already gather the kids with healthy toppings that turn carrots shreds into hair and broccoli into beards for tortilla faces. PB&J quesadillas sounds like an intriguing breakfast. Harlan goes gourmet with those corn and flour discs that are so easy to stock. Keep them on hand for quick dinners like enchilada bake and wraps. Plan ahead with them, too, for “tux-worthy” treats like fig and goat cheese pinwheels or duck quesadilla with avocado dip. This book would make a great gift packaged with a variety of fresh tortillas. Here’s a tip that’s dangerous to know: Nutella pairs well with flour tortillas. Try this dip:

Avocado-yogurt dip

1 medium ripe avocado

¼ cup plain, low-fat yogurt

2 tablespoons freshly-squeezed lime juic

¼ teaspoon kosher salt

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

The author combines the contents with an immersion blender and covers with plastic wrap pressed against the surface. Refrigerate until serving.

“Dadgum That’s Good, Too!” by John McLemore

The photo of a smoked cabbage looked rather like a Bundt cake in this book on smoking, grilling and frying with family and friends. Turns out, it’s easier than that. From the angle of the picture, I couldn’t tell the cabbage was whole. Just hallow it out, season the hole and smoke it. It joins tempting offerings such as Smokin’ Hot Stuffed Pork Chops, Nancy’s Smoked Mac & Cheese, Coconut-Marinated Chicken Kebobs, Fried Scallops in Bacon, Banana Wontons, Grilled Peaches and Plums with Honey-Citrus Sauce.

Southerners love pimento cheese. You can make it smoked or fried, thanks to McLemore. Paula Deen wrote the foreward and notes she’s tickled pink McLemore wrote this book. Of course the food is mouth-watering. My favorite part is stories his family members share and old photos telling how his dad created Masterbuilt cooking appliances named to give glory to “the Master.” This family has roots in Georgia and Tonya, his wife,  shares how they became a couple. I feel right at home, only, their home has a lot better cooking going on. Guess I better read up and get cooking.

Smoked Cabbage

1 whole cabbage

3 chicken or beef boullion cubes

½ cup butter or margarine

1 tablespoon steak seasoning or rub

¼ teaspoon salt

Preheat smoker to 450 degrees

Remove core from cabbage. Place boullion cubes and butter in center of cabbage. Season cabbage with steak seasoning and salt.

Wrap cabbage in foil, leaving an opening at the top. Smoke for3 to 4 hours until tender.

How do they Grapple?

You can smell a Grapple coming, and once you’ve crunched one, you can’t wait to try another. Grapples are a brand of Washing State Premium apples blended with pure water and grape flavoring to taste like Concord grapes. Go to www.rainierfruit.com to learn more about these healthy, crisp treats that go with a cheese tray as easily as a fruit salad. Don’t be greedy. Serve them with friends are around. They’ll think Grappes, and you, are pretty clever. Everybody sniffs, tastes and asks, “How did they do that?”

ddoiron@panews.com

Glazed for the holidays

 A different kind of glaze for the holidays

I haven’t had butter in my house for the better part of a year. It’s olive oil I turn to daily. Two of the fussiest cooks know are Bertolli fans. My mom buys the biggest bottle available, which is doorstop sized. My friend probably uses a cup a day over giant, crispy salads, etc., etc. Remember that Bertolli Extra Light can be used for baking, sautéing and frying and the Extra Virgin is a favorite for dressings and dips.

This friend send me home with a crust of artisan bread her husband used for “sopping.” I decided to toast mine with the darker oil and garlic, but this is the something new I tried: a squeeze from a little bottle of Bertolli Italian Glaze, balsamic vinegar of Modena. It’s a thick syrup just right for topping meats, fish and vegetables. The label challenges users to be creative with the sweet, tangy taste and top gelatos, ice creams, fruits and other sumptuous desserts.

Bottled salad dressings are something else I don’t normally buy. I could eat variations of vinaigrette every day for a year, and Bertolli’s Balsamic Vinegar of Modena with the Extra Virgin is a blend that’s good to go. If you’ve got some rosemary in your kitchen garden, toss in a few needles.

I hope I don’t have to tell you how very good olive oil is for your health. You’ve been reading the stats for years. But go ahead and try this olive oil baking thing. Visit www.WhereFlavorComesFrom.com for recipes like the following, from of Fabio Viviani, owner and executive chef of Cafe Firenze in Moorpark, California and Firenze Osteria Italian Restaurant and Martini Bar in Toluca Lake, California.

Chocolate Glazed Brownies

2/3 cup Bertolli^® Extra Light Tasting Olive Oil

1 cup sugar

1/3 cup water

4 cups semisweet chocolate morsels, divided

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

4 large eggs, beaten

1 cup toasted, chopped pecans (optional)


Preheat oven to 350°F.

Combine Bertolli^® Extra Light Tasting Olive Oil, sugar and water in a large saucepan. Cook over medium-high heat until sugar dissolves. Add 2 cups of the chocolate morsels and the vanilla extract; stir until smooth. Let cool 15 minutes. Add flour, baking soda and salt to cooled chocolate mixture. Stir in eggs and pecans, if desired. Spread brownie batter into a lightly oiled, floured 9- by 13-inch baking pan.

Bake at 350 degrees for 25 minutes or until toothpick inserted in center comes out clean.

Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies. Let stand 5 minutes to soften and then spread over brownies. Cool brownies completely on wire rack.

“Tortillas to the Rescue” by Jessica Harlan

Southeast Texans already play with their tortillas. One of my favorites is in the book: turning that tiny round into your personal pizza with cheese and pepperoni. Maybe you already gather the kids with healthy toppings that turn carrots shreds into hair and broccoli into beards for tortilla faces. PB&J quesadillas sounds like an intriguing breakfast. Harlan goes gourmet with those corn and flour discs that are so easy to stock. Keep them on hand for quick dinners like enchilada bake and wraps. Plan ahead with them, too, for “tux-worthy” treats like fig and goat cheese pinwheels or duck quesadilla with avocado dip. This book would make a great gift packaged with a variety of fresh tortillas. Here’s a tip that’s dangerous to know: Nutella pairs well with flour tortillas. Try this dip:

Avocado-yogurt dip

1 medium ripe avocado

¼ cup plain, low-fat yogurt

2 tablespoons freshly-squeezed lime juic

¼ teaspoon kosher salt

1/8 teaspoon garlic powder

1/8 teaspoon black pepper

The author combines the contents with an immersion blender and covers with plastic wrap pressed against the surface. Refrigerate until serving.

“Dadgum That’s Good, Too!” by John McLemore

The photo of a smoked cabbage looked rather like a Bundt cake in this book on smoking, grilling and frying with family and friends. Turns out, it’s easier than that. From the angle of the picture, I couldn’t tell the cabbage was whole. Just hallow it out, season the hole and smoke it. It joins tempting offerings such as Smokin’ Hot Stuffed Pork Chops, Nancy’s Smoked Mac & Cheese, Coconut-Marinated Chicken Kebobs, Fried Scallops in Bacon, Banana Wontons, Grilled Peaches and Plums with Honey-Citrus Sauce.

Southerners love pimento cheese. You can make it smoked or fried, thanks to McLemore. Paula Deen wrote the foreward and notes she’s tickled pink McLemore wrote this book. Of course the food is mouth-watering. My favorite part is stories his family members share and old photos telling how his dad created Masterbuilt cooking appliances named to give glory to “the Master.” This family has roots in Georgia and Tonya, his wife,  shares how they became a couple. I feel right at home, only, their home has a lot better cooking going on. Guess I better read up and get cooking.

Smoked Cabbage

1 whole cabbage

3 chicken or beef boullion cubes

½ cup butter or margarine

1 tablespoon steak seasoning or rub

¼ teaspoon salt

Preheat smoker to 450 degrees

Remove core from cabbage. Place boullion cubes and butter in center of cabbage. Season cabbage with steak seasoning and salt.

Wrap cabbage in foil, leaving an opening at the top. Smoke for3 to 4 hours until tender.

Hostess Hint: Wine is fine

There are those who say wine is a boring old hostess gift. They are probably trying to sell you something else. While staying with my aunt I offered her a bottle of Mionetto Prosecco Brut DOC ,  and what do you know, her audible exclamation indicated it was, as they say, the perfect gift. Turns out she had it in Italy and proclaimed this sparkling substance “better than Champaign.” Turns out, I agree. It’s got bubbles and pop, all the best things of Champaign, but has a sharpness that stands out and makes your glass full a memorable experience. I’d say it was just as good in Texas as it was in Italy, but I haven’t had the pleasure of visiting over there.

Red and White/His and Hers

Cantina di Soave Rocca Sveva Ripasso di Valpolicella

Always read the label before you sip. I love red wines and read up for hints like dark cherry and blackberry. You also get vanilla with this one. I agree with another word on this label: Superiore.

Cantina di Soave Rocca Sveva Soave Classico

Makers say Italy’s leading white wine, Soave  is a fantastic aperitivo and pairs easily with  any meals. I like the sensation of apples.

Angelini Estate Sangiovese Riserva

Leather? This one promises a hint of that with berries and cherries. Beautiful legs, they say about the Sangiovese Italian grape that can make “any meal sing.” Gather up some friends to enjoy this one. It pairs will with candlelight.

Cantina di Soave Volere

It comes like a little Pino Grigio purse. A folded paper container with a string makes a carrying case for a cleverl boxed wine everyone will want. It’s a crisp, clear flavor and you can accessorize with “purses” of Rose, and Merlot-Pinot Noir blend.

ddoirn@panews.com

Feast your eyes on wild turkey facts

 

Feast Your Eyes on Wild Turkey Facts

The National Wild Turkey Federation reports the  domestic, farm-raised turkey most Americans eat on Thanksgiving Day is nothing like the wild turkey feasted on by the Pilgrims and Native Americans. They’re talking turkey with these fun facts:

Wild turkeys, now almost 7 million strong, were almost extinct in the early 1900s.

Wild turkeys can run up to 25 mph. Usain Bolt, the world’s fastest-known human, averaged 23.35 mph during his world-record, 100 meters.

Wild turkeys were argued by Benjamin Franklin to be a more appropriate choice than bald eagles as our national bird.

Wild turkeys rarely weigh more than 24 pounds while domestic turkeys regularly grow to more than 40 pounds.

Wild turkeys, which have as many as 6,000 feathers, can fly as fast as 55 mph. Most domestic turkeys are too heavy to fly.

Wild turkeys have much sharper vision than humans and can view their entire surroundings simply by turning their head.

Wild turkeys can make at least 28 different vocalizations, with gobbles heard up to one mile away.

Wild turkeys roost (sleep) in trees, often as high as 50 feet off the ground.

Libatiaons

Grand Marnier Cherry is like the adult version of  the chocolate-covered cherries my grandmother and I loved at Christmas. Grandma would have loved the Grand Marnier, too. It just came out in September and it’s so warming for the winter. I sampled a little with nothing more than lemon juice and a packet of sugar in a tall glass over ice and it was great. Here’s a how makers suggest you try it:

Grand Marnier Cherry & Sprite

2 ounces Grand Marnier Cherry

Sprite

In a tall glass filled with ice first add in Grand Marnier Cherry and then top with Sprite.  Stir gently and garnish with a cherry and lime wedge.

Grand Cherry-Hattan

Created by Jonathan Pogash, The Cocktail Guru

2 ounces Grand Marnier Cherry

3/4 ounces sweet vermouth

3 dashes angostura bitters

In a shaker filled with ice, stir Grand Marnier Cherry, sweet vermouth an angostura bitters.  Strain into a chilled martini glass and garnish a brandied cherry.

Cranberries for the holidays

Here’s one of Jonnie Downing’s quickies from her book “Holiday Slow Cooker.”

Sweet and Easy Cranberry Sauce

Make this sauce a day ahead, leaving one less task for Thanksgiving Day.

Yield: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 3 hours

Ingredients:

4 cups fresh or frozen cranberries

½ cup water

1 cup sugar

1 teaspoon lemon juice

Mix the cranberries, sugar, water and lemon juice in the slow cooker. Cover and cook on high for three hours, or until the cranberries burst. Transfer to a bowl and refrigerate for at least two hours, or up to 18 hours.

Popcorn History

G.H.Cretors has been in the popcorn business since 1885 and Great Grandpa Cretor invented the popcorn machine which drew lines at the 1893  Chicago Columbian Exposition. I’d never known of him, but I’m thanking him. Today you can order up bags with titles like Chicago Mix, Just the Caramel Corn, Caramel Nut Crunch and kettle corn. That’s real cheddar on Just the Cheese Corn. You can arrange for tastings from tiny little paper cups. Okay, they’re adorable, now pass me the big bag. This brand is popped to perfection. The fluffy, salty ones pair so well with the crispy and sweet ones. I’d say this family is still making Grandpa proud.

ddoiron@panews.com

Going Gorilla can tame too much turkey

As the family gathers for the holidays, everyone’s asking for their favorites: grainless tabouli, hemp seed nogurt and ryce. Not at your house? Meet Aaron Ash of Vancouver, who has shared inspiration from his restaurant in the book Gorilla Food: Living and Eating Organic, Vegan and Raw.

This could be the best season for slipping some super foods into your weekly menu to balance out the typical overindulgence that leaves one bloated and drained. Your party mix could feature sesame and walnut pesto crackers or tomato ginger crax. Thai Wrap Pate make colorful party appetizers.

J Rawk’s Xmas Spaghetti features zucchini  “new”dles and pine nuts and gets red and green with cayenne and hemp seed basil pesto.

I feel more healthy just reading these recipes packed full of  good stuff like cacao nibs, ginger, almonds, daikon and mango.

Raw food takes some planning, as many nuts and such gets soaked overnight and run through a food processor. Many ingredients get time in a dehydrator. It’s a commitment to health and for many, a step toward a cleaner environment.

It’s not as weird of a movement as it might seem at first glance, and any skeptics would probably shut their mouth, or open it, for the dishes pictured in this book.

Here’s a really simple one that sounds dreamy. The author says it’s a go-to, super delish and creamy:

Avocado Frosting:

4 dates, pitted

2 tablespoons coconut oil

1/3 teaspoon vanilla powder

1 ½ avocado

½ cup cacao powder

In a food processor with an s-blade, process dates and coconut oil to a smooth toffee-like consistency.

Add all other ingredients and process until creamy and smooth.

Makes 1 cup.

Torridly hot and hibiscus

Want a peek at 2013 flavor trends? I can’t wait to try some of what Michael Whiteman of Baum+Whiteman International Food+ Restaurant Consultants forecasts. They’ve worked with Windows on the World, Rainbow Room and Equinox in Singapore.

Here’s what Whiteman calls buzzwords of 2013 he shared with Hospitality Net:

“Menu shuffling aimed at flexitarians. Asian flavorings: togarashi, yuzukoshi, gochujang (you can look them up). More chicken (often upscaled), less beef. Fermented everything. Donuts getting bizarre upscaling (foie gras jelly donuts, hamburgers between two griddled donuts, kimchee donuts). Overused kimchee gets doneskee in 2013. Bar-made and small-batch tonics and quinine syrups. Lillet, Dubonnet, Chartreuse, Benedictine and other golden oldies. Craft bourbon, small-batch rye, local gins. Zip-code honeys. Spice trends: Torridly hot, smoked, warm and aromatic, fruity. Too much smoking going on. Too many tasting menus. Food halls. Weirder and weirder desserts. White strawberries. Green tomatoes. Geranium leaves. Hibiscus. Shiso. Charred octopus tentacles. A good year for hard cider. Lobster rolls (while wholesale prices are cheap). Charcuterie boards.”

ddoiron@panews.com

Hurry up, it's slow cooker season!

Hurry up! It’s slow cooker season

I know lots of people have multiple slow cookers stashed away and often forget to use them. I’m guilty myself, but Crock Pot: The Original Slow Cooker has some new packets to make a family meal that will draw them to the table. The very thought of simmering meat and vegetables makes me think of the word “hearty,” and that’s the title of one blend: Hearty Beef Stew. My mom made this and we got to smell it all afternoon before it was time go get our bowl full. And our second bowl full.

I tried my hand at BBQ Pulled Pork seasoning mix. The picture shows a pot of meat that can be used for sandwiches, tacos, etc. Of course I couldn’t play by the rules and instead of pulling the meat, I flavored slabs of pork with the packet’s contents, onions and jalapenos. We loved it, and I can’t hold this column any longer to try Savory Pot Roast, because we’re still enjoying all our leftovers.

Slow cooking for Thanksgiving

If you’re cooking for one or two this Thanksgiving, try creating your feast from turkey legs cooked in the slow cooker. Jonnie Downing has bunches of ides in “Holiday Slow Cooker” that are organized by good times.

Try mock turtle soup for Mardi Gras, tortilla soup for Cinco de Mayo, Boeuf en Daube for Bastille Day and keep going all year.

From the Christmas section, she claims her recipe for Brussels sprouts with spicy brown mustard, kosher salt, cracked black pepper and butter will make a believer out of those are not fans. You know, I think I detest Brussels sprouts, but think I’d like these.

Desserts include S’more Fondue with graham crackers for dipping.

Here’s a quickie:

Sweet and Easy Cranberry Sauce

Make this sauce a day ahead, leaving one less task for Thanksgiving Day.

Yield: 4 to 6 servings

Prep Time: 10 minutes

Cook Time: 3 hours

Ingredients:

4 cups fresh or frozen cranberries

½ cup water

1 cup sugar

1 teaspoon lemon juice

Mix the cranberries, sugar, water and lemon juice in the slow cooker. Cover and cook on high for three hours, or until the cranberries burst. Transfer to a bowl and refrigerate for at least two hours, or up to 18 hours.

Popcorn History

G.H.Cretors has been in the popcorn business since 1885 and Great Grandpa Cretor invented the popcorn machine which drew lines at the 1893  Chicago Columbian Exposition. I’d never known of him, but I’m thanking him. Today you can order up bags with titles like Chicago Mix, Just the Caramel Corn, Caramel Nut Crunch and kettle corn. That’s real cheddar on Just the Cheese Corn. You can arrange for tastings from tiny little paper cups. Okay, they’re adorable, now pass me the big bag. This brand is popped to perfection. The fluffy, salty ones pair so well with the crispy and sweet ones. I’d say this family is still making Grandpa proud.

ddoiron@panews.com

Euphoria for Halloween

I’d like to say I’ve moved past candy corn, but I have matured to appreciate sophisticated chocolate billed as a Halloween treat for adults. Euphoria, is the latest in Kusmi Tea’s wellness line and features an aromatic blend of chocolate and orange with yerba mate of South America. You think you’re just enjoying your tasty, good-smelling tea, but you’re also reaping benefits of endorphin-releasing chocolate that acts as a mood enhancer, and there are no calories. Now that’s euphoria. As much as I like the tea, I’m also crushing on the metal tin.

Paint the Town Silver

This year Triangle Aids Network asks supporters to Paint the Town Silver, instead of the usual red, for the 25^th anniversary of its Paint the Town Red benefit for those in need. The invite puts donors in the mind of silver spoons, silver bells, Andy Warhol’s hair and pound sterling. Join the party Call 832-8338 for information on this cause. The party will be Thursday, Nov. 1, at the Beaumont Country Club.

Savannah Food Mart

They’ve got oxtails. Savannah Food Mart 1200 Gulfway Drive, just had a ribbon cutting and I got to see a sparkling meat counter full of cuts that seem… adventurous. I’d love to try each one of them. You can also get foods ready to eat and a crispy coating on the chicken looked very tempting. I’ve been a fan of oxtails since a woman won the Port Arthur News recipe contest with a little something she called “oxtails marmalade.

ddoiron@panews.com

They’ve got oxtails. Savannah Food Mart 1200 Gulfway Drive, just had a ribbon cutting and I got to see a sparkling meat counter full of cuts that seem… adventurous. I’d love to try each one of them. You can also get foods ready to eat and a crispy coating on the chicken looked very tempting. I’ve been a fan of oxtails since a woman won the Port Arthur News recipe contest with a little something she called “oxtails marmalade.

ddoiron@panews.com

Have you met Capt. Ron?

Captain Ron’s Seafood

“Are you the captain?” my husband asked the man at the counter when we walked into Captain Ron’s Seafood.

“I am,” the man confirmed, proving that my husband continues his knack for asking the obvious.

The Captain confirmed he gets that question all the time. He’s new to the Westcourt Center, 6385 Calder in Beaumont and we ate there, as guests of my mother, two Saturdays in a row and saw old friend there each time. She’s such a fan she’d already tried a weekday lunch special and her dining partner is recruiting more customers.

My mother ordered several things so we could cover the menu with tastings and we rate bacon and cheese shrimp kisses No. 1. The bacon is fried, too, and it dips into a horseradish- spiked cocktail sauce for more pop. Even the fried onion rings, okra and French fries have an extra kind of crispness what will keep us coming back. If you meet the captain, ask him about oyster nachos.

Nuts!

A photo of a squirrel nibbling this season’s abundant acorns made the Houston Chronicle. The story says maybe this past season’s drought helpd trigger the plethora. Everyone here is talking about all the acorns, and maybe it’s the same reason pecans are  tasting so good. If you know anyone, perhaps in the great city of Groves, who needs help picking their pecans, offer your assistance now.

Get Popping

October is National Popcorn Poppin’ Month, like I need a calendar to be tempted. But www.popcorn.org has some crazy good ideas that need to be explored. The Popcorn Board sent ideas including Key Lime Popcorn Clusters made with chopped graham crackers, marshmallow crème, butter and lime peel. Nacho Mamma’s Popcorn gets a sprinkle of nutritional yeast, cayemme pepper sauce, garlic powder and sea salt.

ddoiron@panews.com

Pumkinator on the table at beer tasting

The labels on some of these products are as interesting as what’s inside the bottle. See, and taste for yourselves. The Pint Jockeys are headed to Del Papa Distributing to share seasonal and rare brews. The Oct. 18 event will feature favorites from Saint Arnold Brewing Company, Rogue, Left Coast Brewing, Woodchuck and Rolling Rock, and introduce Shock Top fans to a bold new seasonal. Tastings are free and open to adults ages 21 and older.

 Loo for: The October tasting event will feature:

·         Saint Arnold Pumpkinator – Pumpkinator is a big, black beer full of spice and flavor. Originally released in 2009 as Divine Reserve No. 9, the imperial pumpkin stout soon became a Saint Arnold seasonal regular. Brewed at 10% ABV, Pumpkinator has a combination of pale two row, caramel and black malts; Cascade and Liberty hops for a background hop flavor; pumpkin for a rich mouthfeel; and molasses and brown sugar. One sip will remind you of mom’s homemade pumpkin pies.

·         Rogue Dead Guy Ale – A German Maibock characterized by a deep honey color and rich, full flavor. Dead Guy Ale is available in special 22-ounce and 64-ounce glow-in-the-dark bottles and is also available in six-packs and on draft.

·         Left Coast Voo Doo – Voo Doo is a full bodied, dark brew that is rich and malty with plenty of roasted barley character. This hearty stout is layered with flavors of roasted barley, chocolate, and coffee coming from the highest quality imported malts. Its creamy long lasting head completes the brew, tempting your taste buds to be spellbound.

·         Shock Top End of the World Midnight Wheat Ale – A bold new Shock Top seasonal, this wheat ale is brewed with midnight wheat, chocolate malt and chilies and delivers an indulgent flavor appropriate to celebrate the end of the world.

           

·         Woodchuck Special Release Pumpkin Cider -- Woodchuck has combined its signature hard cider taste with a refreshing pumpkin finish for their Private Reserve Pumpkin Cider. Limited to just two and half hours on the production line, this is a true connoisseur's cider.

·         Rolling Rock – This American-style Premium Lager is a light-bodied lager with a rich malt character. At 4.5% ABV, Rolling Rock has a distinctive taste and subtle hop character.

When can you try this out? 5 to 7 p.m. on Thursday, Oct. 18, at Del Papa Distribution Center Hospitality Room, 410 I-10 South in Beaumont. Here’s the background: This past year a group of beer fans launched The Pint Jockeys blog and Facebook page to help raise awareness for craft beer in Southeast Texas. The Pint Jockeys invite fans to join them online and at the monthly tasting events to share craft-beer related news and opinions. For more information on Pint Jockeys, visit www.facebook.com/PintJockeys or www.pintjockeys.com.

Sea plants in your pocket

Genesis Today’s GenEssentials comes in single servings to keep you going. You have to be careful with energy “shots,” so be careful of these carry-alongs that are popping up everywhere. You want one as natural as possible and even then, you may want to ask your doctor about them. This company has a Greens offering with nutritional support of “nutrient-rich green superfoods, land and sea plants, superfruits, vegetable powders, antioxidants and so much more.”

I’ve tried Genesis Today Pure Energy™ Organic Goji Energy Shot  that’s organic with a good berry flavor. Here’s what was in it that fueled me through a garage sale full of early-bird shoppers: “120 mg of natural caffeine (derived from guarana and tea leaf extract), goji, and B-vitamins which work together to naturally support your body's energy levels and your mood.*”  These are low in calories for the punch they pack. I like it in Acai, too. Learn more at:  http://superfoods.genesistoday.com/products/supplements/goji-energy-shot-supplement

Skinny Coffee Vanilla Latté™ and Skinny Coffee Creamy Cappuccino™ blends with pure green coffee bean extract sounds tempting, too.

Gazpacho

I confess, when I was a kid and tried my first gazpacho, the thought of a cold vegetable soup made me uneasy. I didn’t like it. My mom’s club made this traditional Spanish dish with cream and it’s now a different story. Mom served me some in a cup, garnished with parsley and with cheese crackers, after a round of hot, outside work. I couldn’t stop having the thought “refreshing.” The flavor was so delicate. Some regions feature more or less tomato, make it white with fruit or green with avocado, thicker with bread or more tart with vinegar. I’m on board, and wouldn’t mind trying each variation Spain has to offer.

ddoiron@panews.com