Rao's brings the pumpkin spice to Port Arthur

 

Port Arthur welcomes a new stand-alone Rao’s Bakery to Port Arthur. This spacious spot shows why the area has been sweet on Rao’s since 1941. Colorful cakes, fragrant coffees and cookies to go are all pretties ready to tempt. This shop crossed the line from the Nederland site to 3340 FM 365 in Port Arthur. More than a bakery, it’s a gathering place. Meet a friend now. They have plenty of pumpkin spice offerings. I checked.

 

“Brunch Season: A Year of Delicious Mornings from The Buttermilk Kitchen” – I’d have begun with No-Waste Asparagus Grits if this were spring. But it’s Pumpkin Spice Watch season, so I’m flipping to fall in this book. What’s on the seasonal menu? Let’s start with: Pumpkin Scones, Homemade Roasted Pumpkin Puree, Pumpkin Bread French Toast with Homemade Whipped Cream, Roasted Pumpkin, Balsamic Mushroom and Crispy Sage Scramble and Ali’s Pumpkin Coffee Cake with Maple Glaze. Chef Suzanne Vizethann ran into some bland brunches and changed things up. She headed to Maine and spreads tables with this kind of fare all year long. A perfectionist who learned to tone things down, she considers these recipes, by season, as simple, when you get down to the freshness of it all. Take her advice and invest in kosher salt. She prefers Diamond Crystal.

Teriyaki on the Prairie - When I think of pioneers going west, panning for gold and building little houses on the prairie, I don’t imagine them craving a bite of teriyaki jerky.

I was curious why this flavor is popular in the jerky community. It seems a sweet and savory umami blend pairs well with the natural flavors of beef. Good deal. Once a labor-intensive method to create a strip of leathery nutrition to fuel you as you raised a barn or rounded up the herd, jerky is now a gas station favorite.

Old Trapper makes it easy to fulfill your jerky needs that come in many varieties. Today I’m sharing the ease and pleasure of their Double Eagle Coins of Teriyaki Beef Jerky. They are thin rounds that would fit on your breakfast biscuit. Juicy and fulfilling, they taste satisfying and won’t hurt your teeth. This is about the most convenient jerky I’ve come upon. It’s salty-sweet, slow smoked and lean. This snack is a treat on hikes and road trips. The jerky community thanks you, Old Trapper.

Darragh Doiron is a Port Arthur area foodie ready for sweets and snacks and umami. Share with her via panews@panews.com

Here Comes the Son

 

I love the Beatles so much. I'm not the only one. This is the second year I got to attend the Here Comes the Son service at St. Stephen’s Episcopal Church. It seems like everyone has a favorite song that brings a memory to their life. For this service, the congregation brought a spiritual twist to some Beatles classics.

 Listen with a new year to these phrases:

 Help, I need somebody…

Love, love me do, You know I love you…

Whisper words of wisdom, let it be…

 

These songs were woven into readings and the group made visitors feel truly welcome.

And in culinary news, the fellowship followed with a meal offering Beatles-inspired treats such as: Savoy Trifle, Let it Bean Dip & Chips, I Am the Walnut and Strawberry Fields Forever.

I can’t wait until next year.

 

Here comes the sun

Shine the Light – As we observe that it has been 20 years since Hurricane Rita disrupted our lives, we have learned a few things. Do you have a light? Duracell is a trusted brand in my house and I’m loving a Tri-Power Rechargeable Lantern that does solar. Or you got your D Batteries option or a USB-IN Power charger. Ready for some weather? Better yet, use it for your fall festival gatherings by the fire with s’mores. This lantern keeps us stylish and ready. Features:

• 3000 Lumen Duracell Lantern
• TRI Power Charging – Solar, USB & QI Charging
• Dual Battery Source
• Modes High, Medium, Low and Power Save
• USB C In and Out

 

Darragh Castillo is a Port Arthur area foodie always singing a song in her heart. No one wants her to sing out loud. Share foodie tips with her at panews@panews.com

Frito Pie season is open

 

    My pantry is telling me it’s Frito Pie season. I love and respect the Texas connection to this delicacy. I don’t often crave Frito Pie, but when I do, it’s in the fall.

    My first encounter with this was the Eugene Field Elementary carnival in Beaumont. It started right after school so I was aloud to attend it alone, with some pocket money. I saw a sign for Frito Pie and imagined it would look like an apple pie, with chips sticking out. Imagine my surprise when someone’s mom ripped open a little bag of Fritos and ladled some chili on top. It was a match.

    Homemade chili is the best and there are all levels of canned chili. This year I went outside the box with Hormel Cilantro Lime. It was a bit watery if you ask me, but the cheese served as a binder and some chopped onions and pickled jalapenos made it alright, alright, alright in Texas. 

How to keep fermented, sharp and growing:

"Do/Ferment/Gut boosters and foods that fizz" - Have you ever even thought of fermenting tomato water? Served a shrub sour? Matthew Pennington and Nicola Cradock are "that couple" that forage about with their lurcher Lint, filling baskets that will later foam and become syrupy blossoms the delight with flavor and gut health. Imagine shelves filled with jars of Swedekrout, Curtido and Peakles. It makes more sense with the book in front of you, but hey, this is like a fairy tale. They lived with better gut function ever after. 

"Do/Maintain: How to sharpen knives, scissors and garden tools" has some handy tips. I have a whetstone from a grandfather who died before I was born. I use it, but never knew it was supposed to be, wet. Gareth Heaton can fill in for the older wise ones may may have never had. Know how to check the burr? Know how to face a serrated blade? How are your loppers holding up? This is a modern take on the how-to books my parents used to rely on. Get sharp with this book.

Got a Garden? – I’ll be dining on the patio as long as the weather allows. Nature is good for digestion. Here are two products helping my garden grow:

Moon Valley Nurseries has ties to League City, and their Moon Juice mixes into a bucket of water to douse your plants. A proprietary blend of amino acids “makes plants happy” as the product helps create a stronger root system, makers say. Go to https://www.moonvalleynurseries.com/products/fertilizer to learn more.

That Yucca Stuff is an eco-friendly soil conditioner that improves soil structure, promoting sustainable growth. Organic yucca extract is key here. Maybe it is like making your soil feel like it is not “old as dirt,” and become rejuvenated. www.thatyuccastuff.com will have one plant making you see other plants in a whole new light.

Darragh Doiron is a Port Arthur area foodie enjoying pumpkin spice season. Reach her via panews@panews.com

Sushi, pumpkin miso and movement on the menu

Are you one of those diners who sneaks a look at other people’s plates before finalizing your order? At Yuka Sushi it all looks good. I also like to observe that there’s a variety of diners, too. Just a short time ago sushi was still considered an unusual thing. The umami got us. Who can resist the sweet, sour and savory of it all. Did you know that traditional Japanese “sushi” refers to the sour of the vinegared rice, and is not a reference to the fish which may or may not be part of your roll?

Now we’re all maneuvering seaweed rolls of shrimp, eel, crab, avocado, etc. into pools of soy and dots of wasabi with our chopsticks. And we like it. Sushi was unusual around here when I went to high school in the ‘80s. If there’s a reason that it got to be 2025 without your trying it, this Port Arthur restaurant has your thrill seeking handy.

Everybody talks about dining at Yuka Sushi for their birthday special and I sure hope I remember to do so next time around. I recently grabbed lunch there with some friends and enjoyed all the flavors, the colors and textures… and the company.

Pumpkin Watch: Fermenting is trending and fits right into pumpkin season. Read up here:

“Ferment: Simple Recipes from My Multicultural Kitchen” has author Keni Morimoto transporting us into tradition and having us try new ideas. Pumpkin Miso may not be “true,” as it has no soybeans. But it acts like miso, with intense flavor. He avoids seasonal Halloween pumpkins in favor of those with less water content, or cuts them into smaller pieces before roasting. If you start now, you can ferment for 6 months to a year. Start tasting after 6 months.

Get UNbusy - Put your feet up. On the wall. Keep that yoga mat spread out as a visual reminder. Stop! "Move, Rest, Recover: Your Practical Guide to Balancing Mind and Body" is Erin Taylor's workbook, for you to write in. If FOMO, Fear of Missing Out, is keeping you busy in ways it should not, work out how to do the resting part. Here are some of many tips throughout the book: 

*  Acknowledge when you feel the onset of tiredness, fatigue, sleepiness...

*  Notice any resistance you feel acknowledging or responding to fatigue.

* Pause

* Place one hand on your heart or anywhere on  your body that feels intuitive or comforting. 

* Close your eyes and take a deep breath

* Say to yourself, gently, "stop." 

* Stay here for a moment, breathing deeply, acknowledging how you're feeling - and in doing so , momentarily calming your systems. 

Darragh Doiron is a Port Arthur area foodie into fusion, trending and traditional flavors. Share your finds with her via panews@panews.com

Give Peas a Chance

 

a culinary thrill seeker, I’ll try nearly anything. But I’m not a fan of peas. Not the mushy ones in cans. But when a friend said she got a pallet full of peas and would share, I thought “Challenge On.” I was on a pea mission.

Disclaimer: Decades ago I was trying to impress a woman in my husband’s family who announced she was serving peas. I got a spoonful and voiced enthusiasm. She asked my sister-in-law if she liked them and sis proclaimed confidently and firmly how the cook knew she hated peas and would not be eating them. There was no way I would have said that then or now. So, I have this thing about peas. But, one can always be open minded.

               Disclaimer 2: I have a more open relationship with frozen peas, which can add color to a cool salad or rice dish. I actually am quite fond of snow and sugar snap peas. It’s just canned peas, mushy in my childhood memory, that challenge me.

Here's how I opened up cans of opportunity and gave peas a chance:

·        I passed a can to a friend who avoids canned food, but gifted food is another matter. He soon sent a photo of his lentil, rice and pea concoction.

·        Avocado Thing – It used to be blasphemy to sneak mashed green peas into guacamole. I did a bit of this simply to stretch an avocado and bring the calorie count down. I like a lot of spice in there, so I actually didn’t notice anything amiss. More importantly, neither did my husband.

·        I happened to be invited to a series of summer potlucks. I made big batches of pea salad for each one. They seemed to go over well.

·        Some blended peas got cooked into some soups, etc. with no cause for alarm.

·        Curried Peas – When I found a curried peas with coconut milk recipe I thought it would smell wonderful over jasmine rice. Turns out, I’d used up all the peas. Then, guess what! My friend gave me a few more cans. When I was shopping for coconut milk, I figured a touch of pina colada mix my husband had in the fridge would work just as well. Let me tell you, if you are gifted peas, make this dish.

For pea lovers and pumpkin hoarders: “Homemade*ish: Recipes and Cooking Tips That Keep it Real” is funny and brilliant Lauren McDuffie shows how to transform some quickie grocery into gourmet triumphs. You’re in control. You’re the chef and you’re loving these results. Evry page is a delight as you fashion canned biscuit dough into Citrus Crunch Doughuts and crisp cornbread into a base for butterbeans and tomatoes.

Try these timely delights.

Pasta Rags with Peas, Burrata and Crisped Prosciutto calls for frozen peas. A picturesque layered dish uses torn lasagna noodles as the “rags.” It’s a conversation piece before you even take a bite.

Pumpkin Watch: Our seasonal lookout finds this author hoarding canned pumpkin in season. She mixed one can of unsweetened pumpkin with a box of spice cake mix for Pumpkin Patch Muffins with Salted Honey Butter. Before baking, she showers crunchy, sparkly turbinado sugar on top for a bakery look and addictive texture. The salted butter combines cinnamon and honey.     

Darragh Doiron is a Port Arthur area foodie who gave peas a chance and liked it. Share your pumpkin spice latte season finds with her via panews@panews.com

Texas: Read All About It!

Texas titles could fill a library. We’re proud of our state an it’s no surprise authors continue to add to our state’s stories. When I take a road trip, finding regional food is part of the adventure. Check out these recent releases that take a different route.

 

“Texas Takes Shape: A History in Maps from the General Land Office” – Sabine Pass is dubbed “ A Door to the World,” with a drawing of Uncle Sam welcoming potential business to the “Deep Water” port in Patillo Higgins’  1890 map of Beaumont. Higgins was said to have “insane notions” about the existence of oil along the gulf coast. We know what happened at Spindletop. University of Texas Press has published a cartographer’s dream of a coffee table book. It’s heavy and full of fascination with pages of Texas maps. I can vouch for this, as I’ve been hauling it around to peruse. It does belong on a coffee table. It’s both art and history and should be enjoyed.

 

"Chasing the Tide" - Sea Rim and McFaddin Beach are mentioned in an epic book featuring the waters, shells, birds, grasses and glory of the Texas Coast. "Chasing the Tide: One Couple's 370-Mile Trek Across the Barrier Islands of Texas"  is also a PBS series. It's by Jay Kleberg with Chrissy Kleberg with journaling and joy and discovery. This is just a teaser. Check it out yourself, Texans.

 

“Detour Texas” – Billy Bob’s Texas in Fort Worth, Selena statue in Corpus, Monahans Sandhills, The Alamo? That’s all checks. Austin bats is a sort-of check. Those are some of the great Texas adventures in “Detour Texas: Peculiar Places and Historic Destinations” by Raegan Scharfetter. Nasa excitement is about as close as she gets to the peculiarities we experience in Southeast Texas. This author did the dream. She tasted and experienced her way across the state to share it all with others. I love that after all these years of living here, I still have some Texas to discover. Okay Palo Duro Canyon and Painted Churches… I’m coming for you.

 

“Ghosts of Beaumont, Port Arthur and Beyond” – Some people I know may be surprised their work  places are noted in a new book.  I’d never heard some of these stories about whispers and cold spots. Rita Cook’s Arcadia Publishing release features tidbits on Sabine Hotel, Sabine Pass Lighthouse, McFaddin Beach, etc. I asked a leader of the Port Arthur Historical Society about “The Model Prison Now Port Arthur State School” and “Island of the Dead” where yellow fever victims were supposedly buried. He was not familiar with these and several people could only find references to places named this way in Port Arthur Historic Site in Australia. Several people I spoke with had not heard of many of the area references. It’s a mystery. Some are more familiar, such as Bragg Road,  and the Saratoga Lights.

 

Not a Texas focus, but still interesting:

“Park Lands” – It’s possible to be proud of a place you’ve never been, just because it’s part of America. The mountains, glaciers, hot lava, and sands Jacob W. Frank has photographed in this book are a part of us. “Park Lands: America’s National Parks and Public Lands” shares some history as well as views, flora and critters I’m having to look up. Know in advance not every bit of beauty can fit into one book and I was looking for and did not find a Texas reference. Don’t fret. It’s stunning book that covers much of this land that’s our land.

 

Darragh Doiron is a Port Arthur area foodie and lifelong Texan. Share your Texas foodie finds and traditions with her at panews@panews.com.

Craving queso? It's Fiesta - and pumpkin - season

 

If you’ve ever craved a mango dipped in spices, never-ending avocado or some cactus for breakfast, La Vaquito in Port Arthur is at your service. A pinata, tortillas or bakery bread? This market has it.

If you’re planning to head out to the Mexican Heritage Society Fiesta, Sept 13 at the Robert A. “Bob” Bowers Civic Center, you might be craving some of these flavors. Start cooking them at home, and eat some more flavors at the festival. This area is always craving some authentic Mexican or Tex-

Mex foods. We have Taco Tuesday, and nearly every day is queso day. As the weather gets cooler, beans, rice and chili are on the menu. Here’s a book that may come in handy:

 

Calling Tex-Mex Lovers – Does Chorizo Spanish Rice Soup sound good about now? We love our Mexican and Tex-Mex foods in Southeast Texas and some tempting suggestions are mentioned in Eliza Cross’s cute and handy little book, “101 Things to Do with Pork.” A spiral perfect for college students and beginning cooks, it has some dishes we could relate to around here, including:

·       Sausage and Green Chile Breakfast Burritos

·       Chorizo Scrambled Eggs

·       Pulled Pork Breakfast Tacos

·       Chorizo Queso Dip (I love that this includes corn)

·       Pulled Pork Nachos

·       Southwest Taco Salad (with my fave go-tos of black beans and corn)

The Ultimate BLTH implies H is for ham. Into the pickle craze? Ham-Dill Pickle Dip features sour cream and cream cheese, ranch seasoning, deli ham and dill pickles. Also look for fun stuff like BBQ Pork Burnt Ends, Warm Bacon Potato Salad and Hog-Wild Wedge Salad.

          Calling Pumpkin, and Chocolate Lovers – Pumpkin season approaches and Culinary Thrill Seeking readers are again finding a plethora of pumpkin flavors. Some have had enough and others can’t get enough. I can’t believe anyone could resist Pumpkin Chocolate Chip Cookies made with a box of yellow or spice cake mix, a can of pumpkin and a cup of chocolate chips. This and most all of the recipes in “101 Things to do with Chocolate” are super easy and sure to fit the bill for school projects and fall gatherings. It’s in the line with the pork-focused book mentioned above. Stephanie Ashcraft gives us old favorites and new twists. Remember the classic Hello Dollies and Butterfinger Sheet Cake? I like the titles with “No Bake” in front. Rolo Surprise Cookies also start with a box of cake mix and have a gooey candy surprise center.

Darragh Doiron is a Port Arthur area foodie ready for fall festivals and Frito pie. Share your cravings with her visa panews@panews.com.