Have you met Capt. Ron?

Captain Ron’s Seafood

“Are you the captain?” my husband asked the man at the counter when we walked into Captain Ron’s Seafood.

“I am,” the man confirmed, proving that my husband continues his knack for asking the obvious.

The Captain confirmed he gets that question all the time. He’s new to the Westcourt Center, 6385 Calder in Beaumont and we ate there, as guests of my mother, two Saturdays in a row and saw old friend there each time. She’s such a fan she’d already tried a weekday lunch special and her dining partner is recruiting more customers.

My mother ordered several things so we could cover the menu with tastings and we rate bacon and cheese shrimp kisses No. 1. The bacon is fried, too, and it dips into a horseradish- spiked cocktail sauce for more pop. Even the fried onion rings, okra and French fries have an extra kind of crispness what will keep us coming back. If you meet the captain, ask him about oyster nachos.

Nuts!

A photo of a squirrel nibbling this season’s abundant acorns made the Houston Chronicle. The story says maybe this past season’s drought helpd trigger the plethora. Everyone here is talking about all the acorns, and maybe it’s the same reason pecans are  tasting so good. If you know anyone, perhaps in the great city of Groves, who needs help picking their pecans, offer your assistance now.

Get Popping

October is National Popcorn Poppin’ Month, like I need a calendar to be tempted. But www.popcorn.org has some crazy good ideas that need to be explored. The Popcorn Board sent ideas including Key Lime Popcorn Clusters made with chopped graham crackers, marshmallow crème, butter and lime peel. Nacho Mamma’s Popcorn gets a sprinkle of nutritional yeast, cayemme pepper sauce, garlic powder and sea salt.

ddoiron@panews.com

Pumkinator on the table at beer tasting

The labels on some of these products are as interesting as what’s inside the bottle. See, and taste for yourselves. The Pint Jockeys are headed to Del Papa Distributing to share seasonal and rare brews. The Oct. 18 event will feature favorites from Saint Arnold Brewing Company, Rogue, Left Coast Brewing, Woodchuck and Rolling Rock, and introduce Shock Top fans to a bold new seasonal. Tastings are free and open to adults ages 21 and older.

 Loo for: The October tasting event will feature:

·         Saint Arnold Pumpkinator – Pumpkinator is a big, black beer full of spice and flavor. Originally released in 2009 as Divine Reserve No. 9, the imperial pumpkin stout soon became a Saint Arnold seasonal regular. Brewed at 10% ABV, Pumpkinator has a combination of pale two row, caramel and black malts; Cascade and Liberty hops for a background hop flavor; pumpkin for a rich mouthfeel; and molasses and brown sugar. One sip will remind you of mom’s homemade pumpkin pies.

·         Rogue Dead Guy Ale – A German Maibock characterized by a deep honey color and rich, full flavor. Dead Guy Ale is available in special 22-ounce and 64-ounce glow-in-the-dark bottles and is also available in six-packs and on draft.

·         Left Coast Voo Doo – Voo Doo is a full bodied, dark brew that is rich and malty with plenty of roasted barley character. This hearty stout is layered with flavors of roasted barley, chocolate, and coffee coming from the highest quality imported malts. Its creamy long lasting head completes the brew, tempting your taste buds to be spellbound.

·         Shock Top End of the World Midnight Wheat Ale – A bold new Shock Top seasonal, this wheat ale is brewed with midnight wheat, chocolate malt and chilies and delivers an indulgent flavor appropriate to celebrate the end of the world.

           

·         Woodchuck Special Release Pumpkin Cider -- Woodchuck has combined its signature hard cider taste with a refreshing pumpkin finish for their Private Reserve Pumpkin Cider. Limited to just two and half hours on the production line, this is a true connoisseur's cider.

·         Rolling Rock – This American-style Premium Lager is a light-bodied lager with a rich malt character. At 4.5% ABV, Rolling Rock has a distinctive taste and subtle hop character.

When can you try this out? 5 to 7 p.m. on Thursday, Oct. 18, at Del Papa Distribution Center Hospitality Room, 410 I-10 South in Beaumont. Here’s the background: This past year a group of beer fans launched The Pint Jockeys blog and Facebook page to help raise awareness for craft beer in Southeast Texas. The Pint Jockeys invite fans to join them online and at the monthly tasting events to share craft-beer related news and opinions. For more information on Pint Jockeys, visit www.facebook.com/PintJockeys or www.pintjockeys.com.

Sea plants in your pocket

Genesis Today’s GenEssentials comes in single servings to keep you going. You have to be careful with energy “shots,” so be careful of these carry-alongs that are popping up everywhere. You want one as natural as possible and even then, you may want to ask your doctor about them. This company has a Greens offering with nutritional support of “nutrient-rich green superfoods, land and sea plants, superfruits, vegetable powders, antioxidants and so much more.”

I’ve tried Genesis Today Pure Energy™ Organic Goji Energy Shot  that’s organic with a good berry flavor. Here’s what was in it that fueled me through a garage sale full of early-bird shoppers: “120 mg of natural caffeine (derived from guarana and tea leaf extract), goji, and B-vitamins which work together to naturally support your body's energy levels and your mood.*”  These are low in calories for the punch they pack. I like it in Acai, too. Learn more at:  http://superfoods.genesistoday.com/products/supplements/goji-energy-shot-supplement

Skinny Coffee Vanilla Latté™ and Skinny Coffee Creamy Cappuccino™ blends with pure green coffee bean extract sounds tempting, too.

Gazpacho

I confess, when I was a kid and tried my first gazpacho, the thought of a cold vegetable soup made me uneasy. I didn’t like it. My mom’s club made this traditional Spanish dish with cream and it’s now a different story. Mom served me some in a cup, garnished with parsley and with cheese crackers, after a round of hot, outside work. I couldn’t stop having the thought “refreshing.” The flavor was so delicate. Some regions feature more or less tomato, make it white with fruit or green with avocado, thicker with bread or more tart with vinegar. I’m on board, and wouldn’t mind trying each variation Spain has to offer.

ddoiron@panews.com

Watermelons and pumpkins?

With a chill in the air, I’m loving seeing bins of pumpkins pop up in stores. Does this produce season always cross with watermelons? I just hauled a big melon home from the store and enjoyed this summer treat even as I craved gumbo and chili for the fall table.

Got to love Texas weather.

Orange Hocus Pocus Fizz

McCormick has created an orange drink, rimmed with black sugar and garnished with a spooky worm. Serve it up for adult trick or treaters this Halloween, or remove the liquor for “mocktails.” Makes 6 servings.

Prep Time: 5 minutes

1 cup pineapple juice
1/2 cup rum
1/4 teaspoon McCormick® Imitation Coconut Extract
3 drops McCormick® Red Food Color
2 drops McCormick® Yellow Food Color
1 bottle (750 ml) sparkling white wine

1. Mix pineapple juice, rum, coconut extract and food colors in measuring cup.

2. For each cocktail, pour 2 ounces pineapple juice mixture into beverage glass. Top with 4 ounces sparkling white wine.

How to Rim Glass with Black-Tinted Sugar: Place 2 tablespoons sugar in small resealable plastic bag. Add 10 drops McCormick® Black Food Color. Seal bag. Knead sugar until the color is evenly distributed. Pour out onto shallow plate. Dip rim of beverage glass in water, then into black-tinted sugar to lightly coat.

Tip: This drink may also be prepared in a pitcher. Mix pineapple juice, rum, coconut extract and food colors in 2-quart pitcher. Add sparkling wine just before serving.

For a nonalcoholic version, omit rum, increase pineapple juice to 1 1/2 cups and use 1 bottle (750 ml) sparkling white grape juice in place of the sparkling white wine.

Gourmet pickles

Please chill Lynnae’s Gourmet Pickles. Mrs. Pickles wants you to experience that sweet and sour, garlic and pimento blend that way. Hot Mama has her own story, and you can put some of her juice into a bloody Mary that’s Halloween-worthy. Lynnae’s began with Great Grandma Toots and the women of this family have pickled up a classic business. Mrs. Pickles is headed to my fridge so I can stick a fork in for a crisp, sweet treat. They’re keepers.

ddoiron@panews.com

Kitchen improve and oranges optional

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Kitchen improv

Someone peeked into my small pantry, then my fridge/freezer and announced I had nearly nothing to eat. On the contrary, I believed I had enough store for weeks and weeks. Did she not intake the spices of different countries, awaiting to season pastas and grains with international flavor? The frozen vegetables to add color, flavor and nutrition without meat? Legumes awaiting to be transformed into hearty stews?

This anecdote leads into my tip of the week: Improvise. I usually prefer to concoct almost anything over buying it ready made. Imagine my disappointment when I went all out for a jar of garlic and eggplant spread and found it to be just so-so. So I transformed the spread into a “sauce” for whole wheat pasta, added more Italian seasoning, olive oil, cheese and red pepper, and it became a worthy meal.

With that attitude, I’ll always have something behind the pantry door.

Orange cleaner

I’ve got a tool that helps me spiral cut orange peels into beautiful strips. They can be used for craft and culinary purposes and make me feel fall is in the air. I saw a photo of a Mason jar full of orange peels and vinegar. The idea is to let it set up a while and put the scented vinegar into a mister to use as a cleaner. I made up a jar that looked great on the counter and I finally got the vinegar into a spray bottle and it cleans great and smells even better. I started thinking about those lovely vinegar-soaked peels and discovered they are great chopped into a salad with cucumber and purple onion. Talk about a beautifully colored mixture.

Oranges optional

Eppa has an autumn sip. Oranges and cinnamon sticks are optional in Eppa Punch, but the do make the green apples pop. Crisp air and a fall fete are props for Eppa Supra Fruta Red Sangria, which is certified-organic, 120 calories a glass and full of Mediterranean blood oranges, acai, pomegranate and blueberries. Makers say Eppa has twice the antioxidants as a glass of red wine. I tried it right out of the colorful bottle, and found it light refreshing and just right for entertaining. Here’s how to make Eppa Punch:

1 bottle Eppa Sangria

1 green apple

Cranberries

Oranges (optional)

Cinnamon sticks (optional)

Chop apples and cranberries and pour mixture into a decanter with 1 bottle of Eppa Sangria. Allow blend to sit in the fridge for an hour to chill and flavors to mesh.

ddoiron@panews.com

Gourmet to grits

I thought my phone was taking me to Hubble & Hudson in The Woodlands, but I ended up at Hubble & Hudson Kitchen. It turned out to be a fine place to be. I went through the line for a spicy lamb burger and sweet potato fries in a mini fry basket. You can chose from dozens of wines and they’ll uncork it for you. Take your meal to a dimly-lighted dining area and you’re in business.

I was pleased to locate the Hubble & Hudson grocery store a short drive away, so then it was time for dessert. I chose a salty caramel ice cream sandwich on macaroons with smoked almonds that blew me away. It was nearly done when I noted on the box it came from Jeni’s Splendid Ice Creams from Columbus, Ohio. Not only have I enjoyed her flavors, I have heard her speak. That ice cream sandwich spoke to me.

Grits hit of opening

Some guests were already enjoying an elaborate “cocktail” before knowing what it was. Christus Chemotherapy and Infusion Center at Christus St. Mary Hospital had a Greater Port Arthur Chamber of Commerce ribbon cutting featuring an artful display of samplings by hospital staff. Tiny clear, square cups showed off a big shrimp on top of, what exactly? It was the famous southern blend of shrimp and grits that our Carolina cousins love so much.

Red Party Cup

You can take it anywhere, but you’d better hang onto it. Those red, plastic party cups that go together like chips and dips have a new twist, thanks to Trudeau, who made a sturdy, recyclable replica they like to call, Red Party Cup. I love it. Eco-friendly, BPA-free and good-feeling in your hand, it’s part-approved. Use it around the house so every day will feel like a gathering. It’s as cool as it is clever.

ddoiron@panews.com

Cutting the mustard, red wine popcorn, bourbon chili

Grey Poupon Mustard launched a Facebook campaign that’s the talk of the internet. You must be screened to get in the Society of Good Taste. I made it with an 85 percentile ranking. My mom, a gourmet and gourmand who has a personal letter from Julia Child, did not “cut the mustard.” I know why. She’s new to Facebook and doesn’t have as many links that the program screened. She is invited to try again soon. This is a fun gimmick that shows a vintage crowd at the cinema as tidbits from your Facebook timeline flash up. The audience makes comments on your friends, their grammar and perhaps the foods you mention in your posts. Then you get your answer on if you can join in. You may not like your answer, but thousands upon thousands are asking the question. It’s fun. Look them up and apply for "Society of Good Taste."

Red Wine Popcorn

Pop Family, a new shop offering crazy flavors of sweet and savory popcorn, furnished some red wine popcorn for the September reception at Texas Artists Museum. I sat between Bill Windle and Gardner Clark and we talked about art. . . and this red wine popcorn. The word “addictive” kept coming up about these sweet gems of reddish-purple.

Maker’s Mark Chili

Feeling the fall in Southeast Texas could mean Frito Pie. If you want to get fancy with the chili this year, check out what Forth Worth chef Tim Love serves up at Lonesome Dove Western:

Bourbon Chili

Serves 4-6

2 pieces dried Ancho chilies

1 piece dried Pasilla chile

2 pieces dried Guajillo chilies

2 pieces dried Chipotle chilies

1 cup Maker’s Mark® Bourbon

1 tablespoon vegetable oil

2 pound. boneless beef short ribs

3 cups onion, chopped

2 cloves garlic, minced

½ teaspoon ground cumin

1 teaspoon Mexican oregano

½ teaspoon dried thyme

¼ cup dark brown sugar

¼ cup apple cider vinegar

½ cup masa harina, if desired

Salt and black pepper

Additional Maker’s Mark® Bourbon, if desired

1. Toast the chilies in a large, dry skillet over medium-low heat until lightly charred

and fragrant, about 10 minutes. Transfer to a bowl.

2. Bring 4 cups of water to a boil and pour over the chilies. Weight the chilies down

in the water and submerge with a paper towel. Allow the chilies to soften for

about 20 minutes in the hot water. Drain the chilies once they are soft, reserving

the soaking liquid. If you prefer your chili to be spicy, remove only the stem of

the chilies, leaving the seeds intact. If you prefer a milder chili, take the time to

open up the softened chili peppers and remove the seeds before adding the

peppers to the blender.

3. Add the softened chili peppers to the blender with 1 cup of Maker’s Mark®

Bourbon. Puree until smooth.

4. Heat a large skillet or Dutch oven over high heat. Pat the short ribs dry with a

paper towel and season them generously with salt and black pepper. Add the

tablespoon of oil to the hot pan. Reduce the heat to medium high. Sear the short

ribs on all sides until well browned, about 3-4 minutes per side. Remove the short

ribs to a plate and pour off the browning liquid and fat into a small bowl. Return

the pan to the heat.

5. Add the chopped onion and minced garlic to the skillet and cook until softened,

about 10 minutes, stirring often.

6. Add the cumin, oregano, thyme, brown sugar, vinegar, browning liquid, chili

water, and chili puree to the pot. Season with a heavy pinch of salt. Cover with a

tight fitting lid and simmer over low heat until the meat is very tender, about 3

hours, turning the ribs every 30 minutes and adding water as necessary if the

braise becomes too dry.

7. Once the short ribs can break apart with a spoon, remove the ribs from the stew

and break the short ribs apart into small chunks using two spoons or forks.

8. The chili braise in the pot should be the consistency of a thick soup, reduce over

low heat if necessary, or add more water to reach desired consistency. Skim any

excess fat and oil from the surface of the chili and discard. Stir the pieces of short

rib back into the chili braise. Add an extra splash of Maker’s Mark® Bourbon if

you want.

9. Thicken the stew with masa harina (fine cornmeal makes a great substitute) if you

desire: Ladle 2 cups of chili into a bowl and stir in the masa harina. Return the

mixture to the pot and stir in with the rest of the chili. Simmer for 15 minutes.

Serve the chili hot garnished with chopped scallions, cilantro, and/or sour cream.

ddoiron@panews.com

Sabine Pass poor boy hits the spot

I brought a loaf of bread to Sea Rim State Park to feed the seagulls, then I craved my own lunch. Lighthouse Deli & Market in Sabine Pass drew me in and I immediately noted the oyster poor boy on the menu. Just-fried oysters and a good sauce made me glad to know one of my favorite meals near a sandy shore was within reach for my next visit that way.

This eatery is on piers and as I approached, I saw fellow with quite the bushy beard. As he sipped a giant soda, the rest of his costuming came into view and I determined he was part of the Dick Dowling Day reenactment team. Another man’s attire inside couldn’t be ignored. Instead of a shirt and safety vest, this worker had an all-in-one bright yellow T-shirt with glowing patches and the message “I’ve got your back. Do you have mine?”

Men at anther table also had unmistakable gear. Their camouflaged selves seemed ready for a day of sport. All these other men were indulging in Lighthouse hamburgers, so I’ll have to give that a try, too.

Did you feel that cool air?

It could be approaching oatmeal time, so get your add-ins ready:

Apples, cinnamon, pumpkin pie spice or canned pumpkin, cocoa powder, banana. . .

Readers, tell us your favorites.

Joy Tonic

Years ago I told readers about a pocket mister filled with a little something called Urban Moonshine organic bitters and tonics. Every once in a while I’d pull one from my desk and Mary Meaux and I would get a spritz to lift our spirits. Joy Tonic is a new release Jovial King says calms the mind and uplifts the spirit naturally. Who wouldn’t want a little bit of that while facing a pile of paperwork?

Just reading up on how our ancestors used plants to heal, motivate and even mix cocktails relaxed me. King, who blends these herbs in Vermont, says our bodies crave bitters and over the years our taste for processed food has edged them out of our lives. This is the case, even though coffee, dark chocolate and greens are considered part of the bitters family. Joy Tonic has an old-school taste that quickly becomes more palatable with each spray and with each nugget of copy in the press material. You feel more nourished after reading up on it.

Joy Tonic’s motherwort, organic grape alcohol, rose, linden and lemongrass are designed to ease tension and calm stress and help adjust the level of tension in the nervous system, internal organs and blood vessels. Makers say its volatile components can reawaken people when they feel sad, uninspired or withdrawn and relax them when they feel stressed, anxious, frazzled, and overwhelmed.

“We know stress is inevitable, and rather than trying to stimulate our way through it, or sedate our way out of it, we do best when we relax, focus, and engage the stressor,” Guido Mase, head herbalist at Urban Moonshine, says in press info. They want you to try it as support “during the darker days of winter when people are dealing with the lack of light and craziness of the holidays.” They suggest it for restful sleep, dream recall and for help in “bringing emotional balance to woman suffering from PMS.”

King has a blog about herbs.

ddoiron@panews.com