Fish makes Taco Tuesday list

                             My niece has been doing Taco Tuesdays for years in Rhode Island and North Carolina, and I often think of her when I see a crispy taco. I can’t say why it didn’t occur to me to have a standing Taco Tuesday in Texas. Who doesn’t have tortillas in their home stock around here? They keep forever. There are so many options, if you can get around the corn or flour thing. My husband likes flour only and I’d pick the corn based on health alone. When I do flour, I crave them fried up a little so that adds even more calories.

                             But for insides, there’s beans and rice and peppers and cheese and varieties within those varieties.

                             Turns out we had another debate the first time I announced the Castillos would be indulging in Taco Tuesday on a regular basis. I rolled out fish tacos and Mr. Castillo proclaimed a fish does not make a real taco.

                             Really? Immediately I texted the niece.

                             She took my side.

                             Fish will remain in the rotation.

Shrewd Keto

When you puff something and it crunches and the calorie count is conceivable, you feel pretty smart. “The Smartest Way to Keto” is actually how Shrewd Keto markets such 90-calorie packets of balls that keep in the flavor of much more junkier food. But in this case, Baked Cheddar, Brick Oven Pizza, and Nacho Cheese Protein Puffs will leave you with crunch, 2 grams of carbs and 14 grams of protein. You doing this? Then  your later reward can be Shrewd Keto Dippers in both dark and milk chocolate. It’s snack, dessert and a shot of protein as well. I love crunching my chocolate. Shrewdfood.com will get through crunch time.

                  A Couple of Outlaws

                  Did you ever have a crush on the couple who makes your soaps? I want to hang out with Russ and Danielle Vincent, who pose with guitars and cooking utensils, wear funky glasses and make cowboy boots look a little punk. They live in the Sierra Nevada Mountains. I bet you thought I was gonna say Austin, because they are keeping it weird. They actually do have ties to Austin and have noted the city’s favorite scent of their line is The Mountain Hideout. Their soaps come in packaging both masculine and humorous, with hidden John Wayne quotes. The products are very fine and have components such as whiskey and leather and sage. I feel as though their soaps, handwashes and colognes will just naturally make you feel better from seeing them online at LiveOutlaw.com and holding them in your hand once they arrive and that’s all before you put them on your body. Their giant campfire mug has the call to “Wake up. Kick Ass. Repeat.” You can even get a car scent that shows you are living Outlaw. Hey Russ and Danielle, call me! 

                  Darragh Doiron is a Port Arthur area foodie counting down the days until the next Taco Tuesday. Reach her at darraghcastillo@icloud.com

A world of flavors in new products.

Not everyone who sees it’s Hatch pepper season immediately thinks, “I have some Maple Craft Bourbon Barrel Maple Syrup at home, and that would pair so well.” You see what you’re dealing with, here. I love so many things. The Southwestern flavor got some caramelized sweetness seared into them on my stove, and it was a winner. But hey, this little flask of flavor features drawings of both barrels and a maple leaf. The aged Vermont maple syrup has hints of smoke, fruit, oak and buttery vanilla. Makers suggest it to elevate your pancakes and bacon and my husband has confirmed it’s a natural win on French toast. Fans are also encouraged to use it as a dessert drizzle, marinade or in beverages, but Hatch peppers are not mentioned by name.

Mesa de Vida
Back in college Bennigan’s announced a new product we servers were to promote: Jerk Chicken. Say what? That was new. We got a paragraph full of background on this layered flavor profile and years later I got to experience it in Jamaica. This summer, I got a flashback with the Caribbean Mesa de Vida, Healthy Global Gourmet Cooking & Seasoning Sauces. One jar has flavored chicken, beans and rice for several servings. How easy was that? Their jars of easy “vacations in a jar” come in Creole, Smoky Latin, Mediterranean and North African, so you can travel the globe this year after all. Simmer, braise and roast or marinate, grill and glaze with sauces that go from instant pot to slow cooker. I’m pretty sure they’d mix into cream cheese for one of those spreads that we’re missing from potlucks. I love the versatility and inspiration that are part of this line. They are Whole30 approved and extremely low in sodium. My little brush with the islands was a much-needed experience.

Tidbits
It’s possible that a notice that there’s less than 2 calories per piece splashed across the Tidbits package is the first thing to catch your eye. These are little, tiny Meringues, which are on the extremely low-cal side and a personal crunchy favorite of mine. Tidbits come in Vanilla, Chocolate, Cappucino, Strawberry and many other flavors and I’m a very big fan. Make sure you seal the bag well so they stay crispy. And don’t let any concern about that be an excuse to eat the whole bag. That would be an easy temptation for these bites free of gluten, soy, sugar, lactose and cholesterol. They are from North, Texas. Oatsome To anyone else in your family, it’s chocolate milk.

Oatsome
Organic Oat Drink is whole grain, gluten and dairy free, also non-GMO. Keep going? It’s sooo good that I got a craving for some in the middle of the day. The box says you can mix it into shakes and smoothies. I usually go for embellishment, but Oatsome needs nothing, but a tall glass. Better Body Foods is who you can thank for winsome Oatsome, from BetterBody Foods from Utah. Darragh Doiron is a Port Arthur area foodie experiencing the world in flavors. Reach her at darraghcastillo@icloud.com

Why you need tinned seafood, even in Southeast Texas

"The Tinned Fish Cookbook" by Bart Van Olphen What can you do with tinned fish? It’s telling that my daughter requests tinned eel for her Christmas stocking. Eyeing neatly stacked cans of smoked oysters in my pantry is reassuring. Sardines remind me of lunch with Grandma. “The Tinned Fish Cookbook” reminds us we can do a lot more with that can of tuna. We have either evolved from potato-chip topped casseroles or reverted back to natural ingredients. Bart Van Olphen’s book is subtitled “Easy-to-Make Meals from Ocean to Plate Sustainably Canned, 100 percent Delicious.” Readers get lessons, history and photography of fleets headed out for catches that will make a traveler pine. Did you know sardines have been tinned for more than 200 years and were considered a treat for the wealthy? If you are a culinary thrill seeker, each page will inspire. If you are a wary taster, this could read like a horror story, combining flavors that finicky eaters eschew. Listen to these titles: Cod Liver with Miso and Herring, Smoked Mackerel Lentil Salad and Quinoa Tabbouleh with Sardines. Maybe just start with Sardine Hummus or Tuna and Ricotta Pasta Salad. Peeling back ring on a can of silvery, oily, spicy little sea creatures is adventure enough. That’s how easy it is to get to the main focus of a plate that could come to life with the vegetables, sauces and methods from around the world outlined in this book. One easy starter here is Tuna and Caper Butter. A tin of drained tuna in olive oil is processed with minced shallot, butter, capers and salt and pepper to taste. There. I feel like I’m at a café with an ocean view somewhere far, far away. . 

 

 Inbru 

Inbru sounds like an edgy Icelandic chill band or a cool place to enjoy your coffee. I’m part right. Your own, comfy home is the place to savor 24 Inbru flavors to add to your own favorite coffee without adding calories, fat, carbs, gluten, etc. So how does my morning brew perfume the house with a Blueberry Muffin or Cookie Butter aroma? Were you expecting me to say California Rice Hulls? Well I did and on my third flavor, Cinnamon Hazelnut, I’m predicting you’ll be wanting some intensely flavored hulls that dissolve into your cup, too. It’s as easy as adding a scoop of Inbru Coffee Flavors to your own coffee grounds before you brew. In my case, it’s added to my French Press before adding the hot water. And the scoop… that’s a funny story. I read the directions and thought they must have forgotten my scoop. It says it’s inside the little jar. Sure enough, when I gently shook it, the hulls shifted to reveal a wee scoop that would hold a big pea or a little bean. Sooo cute. A jar will flavor 80 cups of coffee and help you, as they say in Inbru country: Flavor your coffee, flavor your day. 

A different kind of yogurt

Ayo Yogurt comes in a variety of thicknesses, so don’t think it’s all about that sugary stuff. Ayo is in the dairy-free yogurt business bringing us flavored creations fashioned from organic almonds. How cool is that? I’m not surprised by how good the blueberry, strawberry, peach and vanilla flavors are. I was happily surprised that the makers’ description of a “light, refreshing texture similar to traditional French yogurt,” translated into a silky, liquid texture. It’s a plant-based treat that feels like a rich indulgence. Ayo will play well with anyone’s culinary thrill seeking. 

  Darragh Doiron is a Port Arthur area foodie socially distancing and still enjoying great company and flavors. Reach her at darraghcastillo@icloud.com

Finding Sacred Sauce and how to Keto

                  “The Ultimate Keto Cookbook”

                             Tempting photo spreads may sell this book on going keto because not everyone can imagine parsnip rosemary fries. I’m not on this particular lifestyle diet but I’m on board with the creativity of recipes in this thick and beautiful paperback by Brittany Angell, creator of BrittanyAngell.com. Just imagine rolling out menus featuring these dishes:

                             * Smoky Cracklin Pork Belly seasonings include that include maple, Himalayan salt and cumin.

                             * Dublin Coddle Stew, with thick-cut bacon and cauliflower rice will be your next St. Pat’s Day go-to.

                             * Pumpkin alert at this time of year? Plan ahead for Creamy Pumpkin Chicken Noodle Soup. The Noodles are from shirataki, a plant fiber.

                             * Taco Tuesday? Try Taco Spaghetti with Cilantro-Lime Avocado Pasta. I will.

                             What I tried first was Sweet and Salty Peanut Granola Bars that are said to taste like a Payday candy bar. But I actually had walnuts and pecans and sesame seeds instead of the suggested peanuts and sunflower seeds. It’s the coconut oil and honey or syrup  and peanut butter method of letting it all set in the freezer that turned out so well for me. The author says her recipe tastes “ahh-mazing” and mine did, too.

                 

              Mama Geraldine’s

                      Cheese straws are a southern thing to me. Childhood memories of my mom’s fancy club tables set with spicy, crunchy morsels fill me. I ate more than my share of this “grown-up” appetizer and I loved Ms. Outlaw’s recipe that had a spicy kick.

                      Wisconsin cheese is in Mama Geraldine’s boxes of Aged Cheddar, Parmesan Herb, Pimento Cheese and Chipotle Cheddar, but the taste is all southern. “Snack on, Y’all” is the call of this Bodacious Food Co.  in Jasper, Georgia. If you know someone who used to make cheese straws, be assured these little crunches will taste like their saught-after batches.

                      “It’s how we entertain,” is what Mama Geraldine’s people say, and mean. Geraldine’s has boxes key lime, Italian wedding and cinnamon mini cookies, all decked in powdered sugar. Pecan Cini-Minis are billed thusly: “Simple Ingredients  Purely Bodacious!” Baked with pride in the mountains of North Georgia, these little cookies with Korintji cinnamon made an excellent breakfast with fruit and coffee. I’m proud to say I made sure to savor the nickel-sized treats by making each last for two bites. If I had to pick one, I confess I favor the key lime. Ya’ll snack, like Mama says.

              Sacred Sauce

                      Sacred Sauce creators want tasters of their sweet heat spark memories of their own “see the world” moments. Okay. My mouth-on-fire makes me think of a beach-side bowl of lime soup I savored on spring break in Mexico. It was the ‘80s. Well done.

                      Makers are all about travel and adventure and proceeds for Rainforest Trust and natural flavors such as Serrano chili, prickly pear cactus, garlic, tangerine juice, mango, blood orange and habanero. With #Visionsineverydrop, they’ve created a Sacred Salad Sauce, which confuses some diners. Not me. They just understand that some of us heat seekers want to spice up our salads, especially if they are fruit based. Be creative, like the loyal fans on www.sacred.site. You’ll be “naturally wild” for it. 

                            Darragh Doiron is a Port Arthur area foodie socially distancing and still enjoying great company and flavors. Reach her at darraghcastillo@icloud.com