How do you like your eggs?

Cuban or Southwest? I just wrote about new stuff from McCormick and they already have already blessed me with more samples of new gourmet blends. Black-lidded jars of Cuban Seasoning with oregano, garlic and lemon and Southwest Seasoning with chipotle and other flavors are going in rice dishes as soon as possible. I’ve already spent a week playing with each region’s flavors on egg breakfasts. Look for packets of dried herbs for Bourbon Spiced Pork, to be cooked with your meat and brown sugar, orange juice, sweet potatoes and apples. Directions are easy to follow and the label includes more ideas. Another new packet is for a dish they’re calling Herbes de Provence Roasted Chicken and Potatoes. That’s what I’m playing with. I’ll be looking for other $1.99 packets in stores: Creamy Parmesan & Sun Dried Tomato Chicken Penne; Sweet Basil & Oregano Bruschetta Chicken; Garlic & White Wine Chicken Scaloppine; and Smoked Sausage & Pepper Creole Jambalaya.

Just add vodka

Remember Fizzies? My mom used to pack those tablets to flavor water in her purse and dole one out to me at Luby’s. Drop one in and my it fizzed into a glass of root beer. Good times. Enter Go Cocktails! , a grown-up version that can turn any day in to cocktail hour with the girls. Make no mistake, drawings of stylish women in their look-at-me modes enjoying Cosmo, Lemon Drop, Appeltini, etc. Little packets of sugar-free cocktail mixes slip into your purse. Most carry the “Just add to water and vodka” label, except for Margarita, where you go with tequila, instead. So far I’ve tried these with diet Sprite and am already impressed. I’m working my way up to join the lovely lady on the Margarita package. I love the packaging and concept for what makers call a “waistline-friendly libation.”

http://www.gococktails.com for recipe ideas.

Red Moscato

Moscato is a “thing” now. I hear it’s been making it into popular music. Refresh from Turning Leaf, wants to make it onto your picnic table. It’s new, it’s fizzy and light and makers say it complements rich barbecue and picnic fare. This blend of Muscat grapes the very stuff my husband is always looking for. He’s been known to fizz up his wine with diet Sprite. But he wasn’t around when I tried some. Oh well, I’ll fill him and readers in at the same time. Red Moscato is a by-the-pool refresher in my opinion. I’d like it with white cheese and fruit. Turning Leaf suggests it for burgers, ribs and other grilled meats. They’re also have straight up Moscato for spicy or creamy foods or desserts and Crisp White for fried or roasted chicken, salads and savory foods. It’s $8 and available everywhere.

Ddoiron@panews.com

Get to know a cookbook author

I got to sit next to cookbook author Cathy Marshall-Essix who shared stories about her big, close family. This Houston area nurse from Birmingham, Ala. is beautiful, engaging and makes you feel good about yourself. Then I read her book and I think I’d feel pretty good about being at one of these family dinners.

“Cathy’s Family & Friends Cookbook” is a spiral loaded with 150 recipes from several cultures. A portion of proceeds will help Children Across America and help find a cure for cancer. The author is founder of Dougie’s Kids Inc. named after the son she lost in a motorcycle accident. If you want to hear her speak, or get your hands on one of these books, e-mail her at arabianzen@yahoo.com

Now, here are a few of her offerings:

Curry Crab

2 tablespoons canola oil

1 medium onion, finely chopped

2 cloves of garlic, minced

2 teaspoons grated ginger

2 teaspoons curry powder

1 tablespoon allspice

3 tomatoes, peeled, seeded and chopped

½ teaspoon habanera or Scotch Bonnet pepper, finely chopped

1 teaspoon thyme, chopped

2 cups coconut milk

1 cup water

1 pound lump crabmeat

1 cilantro, chopped

Salt and pepper to taste

Grilled naan and hot sauce for serving

In a large skillet or wok, heat canola oil. Add onion and cook over medium heat for approximately 3 minutes. Add garlic and ginger and cook for another 3 minutes. Add spices and cook for another 3 minutes. Add tomatoes, pepper, thyme , salt and pepper and cook until tomatoes are soft, stirring often. Pour in coconut milk and water and bring to a boil. Simmer over low heat, stirring until liquid is reduced by 1/3 for approximately 15 minutes. Stir in crabmeat and let sit for approximately 3 minutes once heated through. Stir in the cilantro and serve with naan and hot sauce.

By Cathy Essix

Tonya’s Key Lime Pie

2 Key Lime yogurts

½ container Cool Whip

1 graham cracker pie crust

½ cup lime juice

Whip the Key Lime yogurt and the Cool Whip together well. Our into pie crust and refrigerate for approximately 45 minutes and serve. May garnish with whipped cream and lime slices

By Laonya Strugas

Lemon Quick Pie

1 small can frozen lemonade

1 small can of Eagle condensed millk

1 container Cool Whip

1 graham cracker pie shell

Mix can frozen lemonade, Eagle condensed milk and Cool Whip together. Pour into pie shell. Freeze for 2 to 1 ½ hour and serve.

By Janice Williams

Babies have it good now

I just became a Greek yogurt fan a few years ago. Now babies can get the good stuff with Plum Organics blends in resealable on-the-go pouches of wholesome flavor. Yes, I’ve been eating baby food again for you, readers. I can join in the Plum slogan, “All for Yum!”

Babie’s budding palate can enjoy cherry-sweet corn, raspberry-spinach and green bean-pear combos blended into Greek yogurt. You won’t be afraid of reading the ingredients listing. I had spoonfuls of each flavor, then I blended each into banana smoothies for myself. Parents, and grandparents, should be impressed.

Asian twist to barbecue

Sometimes kids have issues with vegetables. It was a sweet and sour Chinese sauce that got me to ask for more. As an adult, I can douse a little San-J on any vegetable I want. The line, headquartered in Richmond, Va., features amazing Japanese-inspired sauces, dressings, brown rice crackers and more to make it easy to travel across the globe for dinner.

Now makers are encouraging cooks to extend the barbecue season by marinating meats in San-J’s Asian BBQ, Teriyaki, Orange, or Sweet & Tangy Sauce. “You won’t find any questionable ingredients on their labels. Plus, all San-J sauces are gluten free and certified kosher,” the company reports. Look for recipes such as Szechuan Guacamole to Polynesian Kabobs and Asian Country-Style Ribs at: http://www.san-j.com/summer.asp

They’re making it easy to go gourmet, but I’ve done something easier still. I cooked up a big batch of Jasmine rice and simply have a stir fry flavor of the night. Polynesian Glazing and Dipping Sauce gave my carrots personality. These are great to keep on hand.

Ddoiron@panews.com

Never get tired of salads or cupcakes

My Little Cupcake

Who doesn’t like those cake pops and balls that look like miniature, sugary art works? I know of two people in the “never again” category. They once loved them so much they tried to make them. After hours of investment, they threw their burned hands up in frustration over gooey product and messy kitchens. Now there’s something so easy I did it. Visit mylittlecucpcakepop.com for an eye full of crazy-simple gadgets to launch your creativity. Colorful snap-shut little molds let you fill and chill, decorate and pop on a stick. The best part is the easy recipe: Ground up Oreo-type cookies and cream cheese. I tried a variation with graham crackers and Neufchatel cheese, with almond extract. My mom wants to borrow my molds and have a party for her classmates. Shape up your treats into the cupcake, heart, ball and party hat mold. If I can do it …..



Something new for salads

I could eat my own recipe for vinaigrette every day, but sometimes you want to mix it up a bit with your tossed greens. Bolthouse Farms has something for those who realize you aren’t eating as healthy as you thought if your dressing has hidden calories. Yogurt is once again to the rescue. They have a line of dressings that are 45 calories or less per serving – meaning they contain at least 55% fewer calories and 75% less fat than the leading mayonnaise-based brand. My husband loves the blue cheese version and I’m all about the ranch. We’re using both of these as both dips and dressings. They do a light vinaigrette, too.



Ddoiron@panews.com

Penny, try this icing: Remembering Murphy's Cake Shop

Reader Penny Daigle hoped to get the recipe for Murphy’s Cake Shop icing, from the famous Murphy’s that baked the cakes Port Arthur residents served at countless weddings. Joyce Pedigo has come to the rescue.

If you search Murphy’s Cakes in Port Arthur, you can find News Reporter Mary Meaux’s story that serves as Murphy Chatagnier’s obituary. It mentions how he developed his business after keeping costs low on a military ship, how area church goers could smell his bread baking and how he did share those recipes.

I missed Joyce Pedigo’s call, so someone else took notes and passed them to me.

When I finally got her on the phone, she said she explained to the note taker about Bake Rite shortening, because we don’t have it around here anymore. I wanted to verify that the chocolate called for was cocoa powder. She said she’s assuming it was, because she never made it that way. In fact, she said that while Murphy’s was famous in the area, her budget called for more “from scratch” recipes, so she was pleased as punch she just called up the bakery and a man there shared the recipe. Hope it helps Penny:

Icing that may taste like Murphy’s:

2/3 Bake Rite (like Crisco) shortening

½ teaspoon salt

1 teaspoon vanilla

5 cups powdered sugar

1/3 to ½ cup milk

If chocolate, add 5 teaspoons chocolate (cocoa powder) and tree teaspoons sugar

Corn bagel?

I had my mother close her eyes and inhale. She thought she was sniffing cornbread, but it was new Thomas’ Corn Bagels. I served them to my husband and he said “Smells like doughnuts.” That’s high praise, but I think it was more of a sweet cornbread aroma. We each had a half bagel with egg and cheese on top. Tomorrow, I’m thinking toasted, with peach preserves. These are new, and worth a try.

Texas Artists Museum

The Nederland Art Guild’s show reception at Texas Artists Museum drew a crowd with the Southeast Texas Dulcimer Friends performing “Amazing Grace.” Portraits, including a Native American, cowboy or two and a young woman in a tiara are among highlights, as are Bobby Pastorella’s drawings that look like photographs. My food note here is that sugar snap peas dipped in guacamole kept luring me back to the refreshment table. I mingled with talented and friendly artists, and family members who love them. But now I’m getting a hard time for not recognizing area photographer Clem T. Webb “under all this hair” he has accumulated.

ddoiron@panews.com

Popcorn du Monde

Sometimes my friend indulges to her limit, then packs up all her temptations for me to get out of her house. I’m all-too-happy to help her out. This week it was shrimp and popcorn. She nearly overdid it on popcorn Saturday night. I did the rest of it Sunday night.

She’s a straight-up kind of popcorn lover, but I love to experiment. So, I hauled out shakers of cayenne pepper and dark cocoa powder and sprinkled them on my popcorn. Loved it, but the third batch had to be different. I sprinkled on powdered sugar, which put me in mind of the white powder that covers everything on a Café du Monde run in New Orleans. Not a kernel was left.

Hazlenut in flavor forecast

Those flavor forecasters of McCormick have some new cards with those measured-out spices to complete a meal Try Country Herb Chicken and Dumplings or Mediterranian Herb Crusted Tilapia. My mom will try that on another fish, as she has a weird anti-tilapia philosophy. Other new stuff includes a little bottle of pure coffee extract and imitation hazel extract. Both are perfect for my morning banana smoothie.

Did you miss National Bourbon Day?

Make up for it with a milk shake. This one has some ingredients that will shake up your shake for sure:

Maker’s Mark Bourbon Butter Pecan Milkshake

By Chef Lee Anne Wong, Maker’s Mark® Cookbook Editor1-1/2 parts Maker’s Mark Bourbon

1-1/2 cups butter pecan ice cream, packed

1/2 cup whole milk

2 tablespoons toasted pecans

1/4 vanilla bean, scraped, seeds only, or ¼ teaspoon pure vanilla extract

1 tablespoon Lyle’s Golden Syrup or maple syrup

Method

Place all ingredients in a blender. Puree on the highest speed until smooth and creamy. Pour into a large pint glass or two 8-ounce glasses. Serve immediately.

ddoiron@panews.com

Olympic dining covers the world

Music and fanfare, hopes and dreams. The Olympics opening ceremonies make me cry every time. I love the pageantry and what it all stands for. My family planned ahead to tune in Sunday, but what to eat? My mom suggested fish and chips, what with London hosting. When we asked my daughter later, she suggested fish and chips. We had catfish and French fries, not a bad substitute. My sister picked up some samosas for an international flair. It wouldn’t have been hard to make me go Chinese. It’s never hard.

People know I’m not a sports expert, but what’s not to love about a whole country bonding over some hard work and dreams? My friend and I were discussing Nadia Comaneci’s 1976 gymnastic glory. I remember using the back of my grandma’s couch as a balance beam after that.

Go see Abbie

My mom’s new décor is Mediterranean, with gold, blue and paprika walls. We threw her a birthday party with a theme and most of the food came from Abbie’s Finest Mediterranean Food, Fannett Road in Beaumont. We loaded up on olives, flatbread, stuffed grape leaves, cous cous and tabouli. Shopping for the food is as much fun as eating it later. You can sample, and there’s a diner, so I had eggplant for lunch. It’s like a mini trip around the globe, which is all the better in Olympic season.

Beau meal

Beau Reve has done it again and impressed another family member with the entire experience, from atmosphere to dining to service. First timers love it and old timers love going back. I was treated there twice in one month and enjoyed a seafood salad and a shrimp dish. The tiny, rich dessert included with most luncheon items is like the icing on the cake, as they say. It’s great to have such a quality establishment in the Groves-Port Arthur area.

ddoiron@panews.com

Take Doc Praeger for an “eco” lunch adventlure

I just saw an ‘80s movie and the kid had a Pac-Main lunch box. I loved the whole back-to-school lunch thing, even though I won’t forget with a third grader accused me of breaking her H.R. Pufnstuf Thermos. I don’t think it was me at all. Anyway, I still love packing lunch and I’ve got a new ECOlunchbox in use now. It’s Euro-cool in my eyes reminding me of stylish, efficient Japanese meal boxes, while the BPA-free, food-grade stainless steel makes me think of dinner ware of India, based on movies I’ve seen. Little hinges snap the lid shut, and there’s a small bowl with a plastic lid for more liquid things. This was an on-line find, so take a look at the many styles of containers, bags and other colorful things to reduce daily waste. I’m sure that you’ll eat more healthy foods in these adorable containers because they’re so inspiring. Sure you can send them to school with your kids, but parents will want them, too.

Dr. Praeger’s vegetarian adventure.

I’m fascinated with and satisfied with Dr. Praeger’s Bombay Curry Veggie Burgers, and the rest of his tasty line.

In the early ‘90s, New Jersey cardiac surgeon Peter Praeger and his medical partner, Dr. Eric Somberg, bought Ungar’s Gefelte Fish company to keep a family business alive and expanded with natural, kosher foods. You can grill the Meatless All American Burger, but I’ve been happy with oven and stove top results for these easy-to-use patties. I love the curry flavor and Tex-Mex has good seasonings, coming all the way from New Jersey. I’m enjoying a quick-skillet toasting of the Chickenless Patties, which go very well with a breakfast egg. Also look for mushroom, onion and cheddar and Indian-spiced cauliflower. I think you’ll like what the doctor ordered

Sweet Deed Society

What the folks at Santa Cruz Organic Lemonade Beverages are doing is kind of like an altruistic lemonade stand run by a corporation. Their delicious drinks benefit the Sweet Deed Society to help feed Americans. First, about the drink: The jars are easily toted to picnics and pool parties to flavor festivities with 100 percent fruit juice. While my mom favors Peach Lemonade, I experimented with Raspberry Lemonade and straight-up Lemonade to make one of those “beer-ritas” I’m seeing in restaurants. That got an A-plus. There’s also variations with strawberry, mango, cherry and lime. All are not too sweet, not too tart.

Visit www.facebook.com/santacruzorganic to learn more about the Sweet Deed Society lalunch. Participants can recognize friends and family for sweet deeds by submitting a sweet deed nomination. For each daily sweet deed nomination submitted, Santa Cruz Organic will donate five dollars to Feeding America®, up to $20,000—that will help provide 160,000* meals for families struggling with hunger across the country.

In addition, for every daily nomination, participants will be entered into the Sweet Deed Society for a chance to win weekly prizes and one of two beach vacations, awarded as a $3,500 check. To help acknowledge their good deed, the nominee can also accept their nomination, join the Sweet Deed Society, and be entered for their own chance to win. I know there are lots of Senior on the Go types around Port Arthur who are full of deeds.

ddoiron@panews.com