Dish obsessions and getting the chicken's finger

 

                    Small plates are my thing right now. They make my serving seem bigger. I never wanted fancy formal wedding china, or special Christmas plates to be hauled out, treated with extra care and stored again until next year. In the ‘80s I thought I’d never want plain white plates again, but now I think they highlight the food’s colors and textures. But I also like colorful Fiesta ware. When I visited a dish-forward estate sale, I got it. Dishes packed shelves, counters, cabinets and were stacked along the floor. Saucers, platters, mugs and cups seem to sneak in and take over. I’m sure most families around here could use a different cup every day for month and still have more to go. Got a favorite dish at home? A least favorite? Share your stories.

                    Chicken or space travel? Spoiler Alert: This is Texas, so there is gravy. Astro Chicken wears a helmet as a mascot for Layne’s Chicken Fingers. This new hot spot on College Street in Beaumont has cups reading “Giving the finger since 1994.” Born & Breaded in Texas means they began in College Station. Any wonder they wear maroon? There’s no question these fried bites alone or tucked between Texas toast are satisfyingly delicious. You’ll gobble them up like I did, with fries and signature sauce, or a range of other sauces or gravy. The Club Sandwich is extremely popular for a reason. I loved hearing their philosophy. You can be laid back like a chicken, as long as you are precise about something as important as flying through space, or making their stand-out chicken fingers. Yeah, I like that. I like those fries, too.

REDUCE – Bento lunch boxes have been an obsession and I’ve found a new fave. Not only is it a BPA free food-grade silicone in a peaceful green, this baby is leak-resistant, great for portion control and a match for the dishwasher, microwave, and freezer. Foodies wanting to do their part to reduce waste usually have to give something up. We’re not even sacrificing style, here. Take it anywhere. It will softly store your bites. Replenish Home Goods has more in the food-keeping and Swedish dishcloth arena. I’m scrubbing up the kitchen with a feather-patterned towel that replaces 17 paper towels, again, with style. Toss them in the dishwasher. Read up on this black, woman-owned business at www.replenishomegoods.com

 

 

                  Darragh Doiron is a Port Arthur area foodie getting in the holiday mood. Share your finds with her at darraghcastillo@icloud.com

Garbanzos get trendy, again

 

Garbanzos are hip again. Hummus was not my thing in the ‘80s and now I panic if I don’t have three cans in the pantry. This type of chickpea gets blended into dips or used whole in salads.  I see them showing up more at catered events. I used to think they had no flavor, but now I love to enhance their subtle quality with garlic and such for some healthy snacking and meal planning. Side note, I just heard of a cat called Tahini. I should keep more of this sesame blend on hand for the hummus. When I don’t use that to keep it more authentic, I call my concoction bean dip. So when you’re asked to bring something to a holiday party, consider a big bowl with some deep maroon paprika sprinkled on top, and garnished with peppers and fresh herbs. Remember, dipping veggies in your blend is an option to fried chips or crackers. Then you have more “room” for dessert.

 

                  Get MALLOW with me– Far be for me to tell you how to enjoy your s’more, but once you’ve tried Creekside Mallow Co.’s Mallow Bags, you’ll get ideas of your own. Chocolate Chip Mint and Salted Caramel are big squares of small-batch, handcrafted gourmet marshmallows that are blowing minds. My desserts this week have been to savor one skewered mallow, toasted via a chiminea, and enjoying the crispy gooeyness. They’re so big I can reapply the heat and enjoy several rounds from the same mallow. Now get this: they also make round marshmallow “toppers” that go right on top of your cocoa. Hold still. There’s cocoa mix and other yumminess at www.creeksidemallow.com

 

The Spice Girl Kitchen – Kelsey grew up in New Orleans, so I’d trust her Cajun blend. It’s the Okie Rub that got my attention. This pretty jar is her go-to for grilling meats and vegetables and suggested for beans and rice. It smells wonderful and I’m loving it on popcorn and eggs. I can’t wait to get to know it better on a slab of meat. So my sister introduced me to “Reservation Dogs,” set in Oklahoma and these characters keep saying “Catfish is life.” I’ll bet Okie Rub would make the catfish jump, too. This registered dietitian and accidental private chef has blogs on dishes such as sheet pan nachos and gingerbread overnight oats. It’s like when two awesome worlds collide when some foodie is working toward delicious food that is also better for you. See how a visit to www.thespicegirlkitchen.com will inspire you.

 

 

                  Boards – Charcuterie board are still hot and here are some tips on cheeses I’ve tried. It’s amazing how a small bite of a really good cheese can satisfy. White cheeses with nutty nuances are what I’m craving.

                  The Cheese – Rembrandt: A Dutch Masterpiece is 12-month aged Gouda cheese that pairs will with strong ales and fig jam. Are we done here?

                       Let’s continue. Maybe you’ve seen Gayo Azul® at Sam’s Club. Did you know it’s from a renowned Hispanic cheesemaker with a Dutch influence? To me, they are enjoy-alone cheeses, but Celebrity Chef George Duran honored Hispanic heritage month by using these cheeses in Birria Tacos and Open-Faced Honey & Ham Sandwiches. Cow’s milk gives a firm texture and “subtly salty, mild flavor profile.” A tip is that it is so “rich” tasting you just need a bite to feel luxurious. Up your cheese game with these selections:

- Cotija: A firm and crumbly Mexican aged cow's milk cheese with a sharp, slightly salty flavor, perfect for enchiladas, tacos, and street corn toppings.- Dutch Edam: A firmer cousin of Gouda, with a rich flavor and smooth, creamy texture, ideal for cheeseboards, baking dishes, and salads.- European Swiss: A semi-firm cheese boasting a sweet, nutty taste and iconic round holes, suitable for burgers, cold, and grilled sandwiches.

-Queso Blanco: A fresh, white cow’s milk cheese with a slightly salty and mild flavor. Its young age creates an irresistibly creamy yet crumbly texture that holds its shape well, making it ideal for grilling.

- Queso Para Freir: A fresh, white cow's milk cheese with a slightly salty, mild flavor, known for its higher melting point, perfect for frying, sandwiches, and baked dishes. www.gayoazul.com  

 

                   

Darragh Doiron is a Port Arthur area foodie who would love to hear of your food “experiments.” darraghcastillo@icloud.com

Around the world in bites and books

 

Gumbo, cornbread, beans and rice and Esther’s Cajun Cake were some popular flavors at this past Saturday’s Cultural Heritage Showcase, a Quasquicentennial celebration at the Robert A. “Bob” Bowers Civic Center. So many of Port Arthur’s diverse cultures were highlighted with dance, music, art and more. You know I loved the “flavors” part. Hey, everyone else did, too. The Italians included cookies from Rao’s Bakery in their corner. Vietnamese representatives offered colorfully packaged candies in fruit flavors such as lychee. Gail Pellum, who coordinates Juneteenth in our area, served up sweet potato pie bites.

An interesting one came from the Philippines. Cristy Burnham served cassava cake from yucca root and said it was her personal favorite. I loved it, but I was even more attracted to ube (considered a purple yam) that was fashioned into candies and cookies with white chocolate. This food was purple, my favorite color. The group displayed a bowl of the actual yams next to the beautiful cookies. All this purple food ought to go over well with Port Neches-Groves fans. I spoke to several people really enjoying themselves at this Port Arthur “birthday” event.

 

Speaking of global topics, here are some fun books that feature flavors and/or travel:

 

“Cake Mix” – Remy’s new classmates ask “What are you?” Baking a cake with her mom leads to “Learning to love all your ingredients.” This book offers a delicious way of explaining mixed ethnicities to children. Her cake includes flour, eggs and flavorings that make it her own. Her mom explains to Remy about her parents’ backgrounds mixed to create her. Then Mom guides her through a lesson that later the whole class can enjoy. Mikki Hernandez wrote this book created the MixedKids&Co blog.

“The Sun and the Planets” is a supernova kind of cool pop-up book with “wow-grade” tidbits on every page. Patricia Geis is the author. Inside is a 3-D Solar System with Pop-Ups for kids to “investigate like a real scientist with interactive models and mechanisms.” So they’re all paper, but the pull-out star chart is crazy helpful to little scientists. In my school days I’d have wished for a fun book like this for every subject. If the recent eclipse boosted interest at your house, look to these pages for facts that are certainly not “trivia,” such as: Our solar system is a tiny part of the Milky Way, which is just one of two trillion galaxies that make up the universe. Mind blown.

“Brooklyn Bound: A Coloring Book” – You might expect a bagel and deli reference in this adult color book. I found them. Building fronts and street signs guide you through these pleasant pages. Other signs in windows or on buildings are for Peppa’s Jerk Chicken, Fisherman’s Cove, Pete’s Candy, Cold Beer Store, Love Dough Pizzeria. Mikayla Sherfy takes us through Bedstuy, Brooklyn Heights, Vinegar Hill, Coney Island and more. So don’t worry, you can almost feel yourself walking off the calories. Let’s head to NYC!

Darragh Doiron is a Port Arthur area foodie who loves trying new things from everywhere. darraghcastillo@icloud.com

Foodie seasons are upon us, PSL, etc.

 

 

                  Foodies can’t escape PSL. That’s Pumpkin Spice Latte season and it’s here, along with some Christmas décor I’ve spotted at Central Mall. I’ve enjoyed some Starbucks Salted Caramel Mocha from in single servings and enjoyed apple butter in quick oats. I have a shaker of my own chai blend and separate cinnamon and cocoa spices at hand. The secret is you don’t have to tip the scales with a high-calorie bomb of whipped cream and drizzled coffee. You can simply enjoy those flavors in a more natural state.

                             But anyways, here are some seasonal indulgences I’ve come across for living the good life.

                    Not your squirrel’s nuts – Are you a sucker for tins as much as what’s in them? Sugar Plum is at it again with an old-fashioned look to Alcohol Steeped Beer & Bourbon Peanuts. The look is a little bit Art Deco and a little bit Farrell’s Ice Cream Parlour. Inside are bags of premium peanuts in Irish Stout, Jamaican Lager and Kentucky Bourbon. If your holiday is a tailgate, Thanksgiving hostess gift or stocking stuffer, go to town. This lovely line also has cylinder boxes marked “A Little Taste of Happiness.” Their chocolate flair is known to all with these offerings full of white drizzle over milk chocolate pretzels, graham crackers and sandwich cookies. Does the name and flavor stand alone? Sure. Does package art of animals in sweaters add to the holiday spirit? Guilty. Guilty pleasure to share with friends. It's a Forty Fort, Pennsylvania thing. www.sugar-plum.com

Fall for  Apple Butter – Down south we’re more likely to spread fig preserves on biscuits than to schmear on apple butter on cake. I’ve only tried apple butter twice and realize I’ve been missing out. Manischewitz brand that gives us “comfort food for the soul,” has this naturally sweet apple spread in a jar so you can scoop out this thick, brown, spicy goodness onto crackers and cakes. I’m seeing a fall board of this concoction with fruit, ginger snaps, etc. It’s fall in a jar from www.manischewitz.com  

                  Tuscanini Extra Virgin Olive Oil is a “golden” bottle of joy suitable for Passover that like Manischewitz, is part of the Kayco family of Kosher and Beyond foods that is the leading kosher food distributor in America. I’m getting a relaxed feeling from watching the truck at www.kayco.com repeatedly pull into what looks like a sparkling clean facility. And also imagining all the delicious products rolling right back out and headed to stores and family tables. This olive oil has been going on my fall requisite popcorn dinners.

                         Darragh Doiron is a Port Arthur area foodie who loves the flavors that come with every turn of the calendar. darraghcastillo@icloud.com