Modern Creole: Do you know where your turkey necks will end up?

 

The holidays are coming. Do you know where your turkey necks will end up?

Southeast Texans with Louisiana ties may already make their turkey necks into gravy. Chef Eric Cook’s recipe for Smothered Turkey Necks is for those who never knew how they could “perfume a kitchen.” He writes that if the smell does not entice you, you are truly missing out on one of the deepest poultry flavors that you can experience.

The chef loves Steen’s cane syrup and cane vinegar and suggests including them in your “everyday pantry.” His book is “Modern Creole: A Taste of New Orleans Culture and Cuisine.

Creole White Beans simmer all day when you’ve got chores around the house and let the neighbors know something good is going on in the kitchen. The “smell can be intoxicating” and would make a good scented candle, he writes. Tasso ham and a pound of bacon go in his pot.

Recipes include:

·        Pan-Fried Frog Legs with Garlic Butter

·        Chicken Gizzard Grillades with Stone-Ground Grits

·        Artichoke Boulettes with Green Remoulade

·        Merliton Slaw with Caviar Ranch

·        Muffuletta Salad

·        Monday Red Beans and Rice (for wash day)

·        Whole Redfish Court-Bouillon

·        Seared Group with Satsuma Beurre Blanc

I am ready to pack a go-bag and head to New Orleans right about now.

 

Manuel shares Creole heritage at Museum of the Gulf Coast

Remember Rita Manuels gumbo from St. Mary Hospital? Remember her on the Pete and Rita Zydeco show? You know she’s a photographer, too.

Zydeco Memories: Past and Present will open at Museum of the Gulf Coast with a reception from 4 to 7 p.m. on Oct. 5. I’m hearing that some of the famous musicians she has photographed may be bringing their scrub boards and other instruments for a little jam session. I don’t want to miss that. The show will be up in the Dunn Gallery through Dec. 28.

Darragh Doiron is a Port Arthur area foodie ready for some Creole flavors and zydeco music. Share your culinary adventures with her at darraghcastillo@icloud.com

How to relax with your pumpkin spice

     

Culinary Thrill Seekers, settle down with your cold brew or pumpkin spice whatever and enjoy these offering. They focus on enjoying your food, eats for the birds and more. Beverage, pillow, books… Thanks for letting me share with y’all!

 

My Sandstorm - So just when I was medically directed to put my feet up. I'm enjoying Vant accent pillows in Velvet/Sandstorm. Is the best part that they're so luxurious I want to pet them, that even the zipper is stylish or that they're washable? They sure offer comfort when it's time to read a good book. Natural colors come with descriptions of suede, boucle and microfiber. This company has wall panels to upscale the look behind your bed and decor that put me in the mind of the best parts of comfy hotel rooms. Just sneak a peek at  www.vantpanels.com The pillows are from Vänt®, makers of premium furnishings and upholstered wall panels

 

Bizzy Cold Brew – What’s your roast profile?I typically would go for their brew beans, but since some innovative guys have also bottled some amazing cold brews ready to pour, I went there. Cup after cup, it’s waiting for you in the fridge. I actually prefer a clear glass tumbler to see that rich color and hear a tinkle of ice. And there are easy recipes, like for Chocolate Coffee Banana Ice Cream. Would you have thought to mix cold brew with tonic water and cherry syrup? I’m talking innovative. www.bizzycoldbrew.com

 

“This is What You’re Really Hungry For”  - If you already get plenty of water and sleep, and eat mindfully, without distractions, you're about halfway through this plan.

Energize with 10,000 steps a day and Kim Shapira's book will get you where you want to be.

Hardest part: Eating what you love and only when you are hungry. Really.

The subtitle is "Six Simple Rules to Transform Your Relationship with Food to Become Your Healthiest Self." She is mythbusting. I believe people often don't realize when we are actually hungry and we eat for many reasons. I'll let you experience the book, but here's a jump start to help foodies:

 

·           Slow down when you eat.

·           Take a breath between bites.

·           Use your napkin more often.

·           Stop to sip water.

·           Take smaller bites.

·           Put less on your fork, so you put less in your mouth.

·           Eat by yourself (without time pressures).

·           Breathe - Picture a balloon in your lower stomach and with every inhale, blow that balloon up. This ensures you're carrying oxygen to all of your organs.

·           Hum.

·           Get out in nature - Inhale the air, feel the sunshine and find gratitude for the abundance around you.

·           Meditate - Start with 30 seconds and add more dime every day.

·           Turn off your phone and spend time with your pets.

·           Just walk.

Shapira asks suggests a few more steps in this process, including dining without distraction. Shocking, right. Slow down, use your napkin, sip water and breathe. We’re all trained to grab junk food while we’re looking at phones. Food is fuel and we can and should enjoy it. Sound hard? Read the book. It is subtitled “Six Simple Rules to Transform Your Relationship with Food to Become Your Healthiest Self.” Here’s a few more of many tips inside:

·        Don’t eat sanding up. Sit at the kitchen table.

·        Don’t eat in bed. Try reading.

·        Don’t eat in front of the television. Use a weighted blanket.

·        Don’t eat when you walk into the kitchen. Grab a cup of water.

·         

“Why Am I Eating this?” – Slow down and enjoy your food, but also ask if it’s fuel or entertainment, Sandy Robertson asks. You can talk to yourself at every meal and snack time, too. Because we need to remind ourselves what’s good for us. Nourishment can also come from nature, friends, art, spiritual gatherings and music. This is the second edition of this book that’s a good guide toward taking care of yourself.

 

Bring on the Insects - If you design your garden around attracting insects, you are probably a birder. They like beetles, ants and spiders. Birds like cones, nuts, sugar water and other creeply-crawlies, too. "Bird-Friendly Gardening" offers native plants and plans for dry and wet spaces, patios, bird feeders and what you want to get those birds coming to your yard. Port Arthur has lots of birds migrating through in spring and fall. Let's keep them loving our area, because we love when they visit. 

 

“The Sultan of Garbage” is a quick read about a disillusioned photographer who sets out to find a floating island of garbage. If he’s actually there, or imagining it, he finds ads and products that he’s made a living from. It’s toxic waste now. As are some relationships. It gets you thinking about accumulating “stuff” and clutter. Take away: The view of something is better than the view from something. Brian Belefant is the author.

Darragh Doiron is a Port Arthur area foodie who learns something new every day. Share your ideas with her at darraghcastillo@icloud.com

National Hispanic Heritage Month is Fiesta season

 

Fiesta 56 a Victory - I wonder just how many tortillas were wrapped into burritos, folded into tacos and fried up for nachos this weekend in Port Arthur. The Mexican Heritage Society’s 56^th annual Fiesta packed families into the Robert A. “Bob” Bowers Civic Center Saturday. While pageant royalty and dancers twirled and pivoted inside, family activities spilled into the parking lot. Music, culture and vendors created a colorful atmosphere. The food created its own flair. Emcee Angel San Juan shared one of the plumpest tamales I’ve ever seen with me. I enjoyed that after a couple of tacos and before some seafood ceviche. Cheers and arriba to the next edition. National Hispanic Heritage Month continues through October 15.

When a Pear has a Tuna - Texas prickly pears have pads and tunas. The tuna is the red fruit and I've tried my first, purchased from the store. I did look at it for days before giving it a Google. Just as I suspected, you slice it open and scoop it out. I wasn't prepared for the multitude of seeds. Apparently some people eat them and other's don't. The pulp was sweet, red and juicy. Will I try again? Maybe in a few years. I liked it, but let's say all those seeds made me appreciate the work of those who transform tunas into jelly and other goodies. 

Of Birds and Mangos – Chimango is the product that will make me come around to all this red/sweet/hot chili powder rims on candies, drinks, etc. I’m sampling pouches of chili mango and pineapple wedges that are tangy and addictive. “No artificial colors, unsulphured & sweetened, the labels read. Snacks, garnishes and fun here. The deal is, Chimango Caracara is also a bird of which I’d not heard. The “problem-solving adventurer” fishes from the skies and soars above South America’s Tierra del Fuego. What’s not to love? www.chimangosnacks.com invites you to BE BOLD.

Your Mission? – Two guys who met at a charity event are now producing Mission Craft Cocktails, ready made blends of Margarita, Mai tai, Cosmopolitan, Manhattan and Old Fashion. They’re premium delicious, beautifully packaged and even better, the “mission” is to benefit causes including hunger, animal care and veterans. Let’s talk Margarita with 100 percent agave blanco tequila from Mexico, lime and orange liqueur, with local California ingredients. Again, it’s all in there, ready to pour and raise your glass to philanthropy. www.missioncocktails.com

Darragh Castillo is a Port Arthur area foodie always up for some Tex-Mex. Share your comfort foods with her at darraghcastillo@icloud.com

No Scrap Left Behind

 

I’d give myself a gold star for rarely having to toss food. I’m diligent about rotating stock, not overbuying and freezing. But I learned plenty from a book about reducing food waste.

I’m happy to share tips from “No Scrap Left Behind: My Life Without Food Waste,” but I suggest you get your own copy of Teralyn Pilgrim’s book. Relax. She’s quite funny while sharing great and yummy ideas, her flops and grim stats on what waste actually costs. Cheer up and read on:

Shelf Shopping is a thing, she writes. Actually, this is my preferred method. I rarely find a recipe then shop for the ingredients. I go to the pantry and choose a focal point and work around what I have. Works for me.

Have a pantry swap party. Ask friends to bring a load of food from their own shelves they no longer want and put it all on a table. The author suggests making it a game so people can take turns. Guests could be shy about nabbing what they really want, so a quiz or something could allow for “prize” rotation. I love this idea.

Chapters cover several topics. In this column, it’s time for a holiday.

Thanksgiving is around the corner and she’s got tips on a less scrappy celebration. Around here we aren’t afraid of a turkey carcass The author doesn't live around here, because gumbo is not on her list. I believe it's the No. 1 way we appreciate turkey bones after the holidays. But these ideas can help begin traditions 

* Mashed potatoes and gravy freeze well. Use some for gnocchi, potato patties, smearing over casseroles, and mixing with cheddar and French-fried onions as a shell for casseroles.

* Turkey potpie.

* Turkey sandwiches are a tradition. Experiment with Dijon mustard, cranberry sauce, avocados, bacon, provolone and Swiss cheese. Try different breads and grill the sandwich.

* Potato peels are delicious toasted. Just drizzle with oil, sprinkle with salt, lay flat on a cookie sheet and bake at 400 degrees for 10-15 minutes. You can also deep-fry them in oil or bacon grease.

* Turkey salad with grapes, dried cranberries and pecans.

* Shred the turkey to sprinkle over chips with barbecue sauce and cheddar and bake in the oven. Add to barbecue pizza or burritos.

* Turkey can go in soups and chili. 

 

Darragh Doiron is a Port Arthur area foodie typically upcycling every bite. Connect at darraghcastillo@icloud.com

Feeling Festive? Fall for these flavors

           

Did you ever need to get to the heart of a matter of something you didn’t realize had a heart? Did your Pops love pop? Fancy some heat with your sweet? Culinary Thrill Seekers, try these for fall fun:

 

                     Feeling Festive – Festive Chickpeas has trademarked chickpeas garbanzo hearts. They have hearts? I’m not a scientist, but I am a snacker, so I’m into 20 grams of protein that crunch well, explode with flavor and fill me up. I’ve enjoyed attempts to air fry these beans, but this is better. I’m keeping them handy for snack attacks, salad croutons and lunch boxes. I dig the ‘80s style guy on the package who urges us to “celebrate snacktime.” Crave the Crunch is the slogan. Crunch on Ranch, Nacho Cheese, Sour Cream & Onion, Spicy and Honey BBQ. www.feelfestive.com

 

                  A Pop my Pops Would Love – Down south we often call any cola a Coke, but I’m hearing up north that’s “pop.” Still my born-in-Beaumont dad referred to all that stuff as “sodee pop.” I imagine he’d love popping open “Sodee Pop,”  a friendly little can of fizz one of “those” healthy moms created. The orange juice one I enjoyed says “NO” to high-fructose corn syrup, chemical preservatives, dies or artificial colors. You can subscribe to these flavors – and feel good about your kids popping them – from www.drinksodeepop.com

 

Bee’s Knees – I opened a bottle of Local Hive Honey chipotle hot sauce on Friday and it was nearly gone by Monday. Eggs, fish, salad and popcorn got this treatment. Sweet and hot is the bee’s knees for me. Local Hive Honey offers Texas Blend for breakfast joy. Try over yogurt and pastries or stirred into coffee. A spoonful helped me sooth a cough as well. American beekeepers are sourced for raw, unfiltered honey strained to retain flavor and pollen from the region. Makers say it’s an energy-boosting BFY sugar swap with 21 vitamins and minerals and 4,000 living enzymes to support digestion. But don’t make your honey complicated… just enjoy. The beese and their keepers are doing all the work. www.localhivehoney.com

 

Darragh Doiron is Port Arthur area foodie ready for fall flavors… pumpkin spice or otherwise. Share your seasonal bliss with her at darraghcastillo@icloud.com