There was a treat in every direction at Boots and Bulls, the fourth annual celebrity waiter event to Nederland Chamber of Commerce event. Gulf Credit Union sponsored the barbecue dinner at Sevenne Hall, also billed as Broussard’s Farm on some searches. It’s out in the country in the Fannett area with cattle and horses in view. Country accents gave a casual, friendly feel as guests entered the wood-accented hall with décor like oversized vintage photos and a car bar. Old metal bed frames adorned with string lights, beads and ribbon made unique chandeliers and benches around a fire pit made a good spot for Texas stargazing.
Diana LaBorde, Port Arthur News sales exec, served me a heaping plate of chicken and guests happily filled auction bid sheets to raise dollars for the chamber.
Pick your pepper
The other day when I wrote about boudain-stuffed peppers as an appetizer, a reader called to make sure I meant jalapenos, and not bell peppers. I did mean jalapenos. I didn’t think to clarify because those little jalapenos – fresh, picked or baked – are so often a part of my meals that I’m always talking about them.
Anyways, Eva Aguirre gave me her recipe for boudain in bell peppers, which is featured in the St. Charles Catholic Church cookbook. She’s been making this since the 1970s. Funny thing is, she loves the flavor the bell peppers impart, but doesn’t usually eat the pepper.
Here’s how she does it:
Fast Bell Peppers
4 to 8 bell peppers
1 tablespoon grated Parmesan cheese
2 pounds boudain, removed from casing
2 teaspoons butter, melted
1 and one half teaspoon salt
Wash peppers. Cut off tops of the peppers and clean out the seeds and membrane. Place in pot with salt water, about an inch over. Bring to a boil. Lower flame and cook, uncovered, about 5 minutes. Drain. Stuff peppers with boudain and stand in a PAM-sprayed pan. Crush crackers in a plastic bag. Mix with Parmesan cheese and butter. Top peppers with crackers. Bake in 350 degree oven about 20 minutes.
Lady Gaga and John Hamm are into these. VnC Cocktails may be for “beautiful people,” but they’re lo-cal, pre-mixed and all-natural. After a few sips of the banana daiquiri, I was pretty surprised by the low-calorie claim. This stuff is rich and sweet and tastes like an indulgence, for sure. Knock yourself out with flavors like Pacific Mai Tai, Passionfruit Caprioska and Vodka Mojito. What comes out of these beautiful, trendy bottles puts one in the mind of resort pools and cabanas on the beach. But they are a New Zealand thing. The price tag is reasonable, since everything is already in there. You can’t see the impressive press kit I got, but you can pour yourself a fruity one.
Cooks 2 Dozen will cook up barbecue dinners for Quota International of Southeast Texas. Look for $10 plates from 11 a.m. to 1 p.m. Saturday, Oct. 19, at Eagles Lodge No. 3743, 2313 Nederland Ave., Port Neches. Call (409)-543-1233 by Oct. 11 for deliveries of 10 or more dinners.