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.