Doiron crosses state line for family; food

 

This third edition of Doiron Family Reunion in Starks, La., was Culinary Thrill Seeking across the state line. There was some praying, some eating and some visiting.

It’s important to remember that I was raised Catholic over here in Texas. The Starks Doirons meet at First Pentecostal Church, where many of them attend. This town has two Pentecostal Churches. A relative of my said Starks folk even has Baptists, and welcome everyone, as we’re all trying to get to the same place. This year, they welcomed my husband, who finally got to attend.

I again visited Dress Like an Angel, a shop where church ladies of any denomination will find fancy, modest attire. There’s a huge crystal chandelier and even a playpen area so mama shoppers are free to peruse racks of ruffles.

The Doirons met in the gym, across from the church. When got another load from the car,  I noticed people with signs along the road, inviting drivers to pull over and pray. I walked over, sat in folding share in the shade, and got a whirlwind of prayer from three people. They gave me a cloth with oil and spoke all at once. I felt like I could make out words like “gratitude,” “family” and “abundance” as they gave me their all. 

Door Prizes:

Back inside, women were setting up a massive door prize area. I came home with a hummingbird feeder and a garden sign. I’d left copies of cookbooks my mother had written and sundry items to make a fair trade.

What was on the tables: Potholders, scented lotions, puzzles, candles and such

What I shared: Mint plants, vintage cookbooks, nice wooden cigar boxes, Mom’s clip-on earrings for wearing or crafting and such

            I dubbed a relative “The Crafty Lady” after she told me all the lantern centerpieces were from her stash. She also collected grapes, including the décor around the main table. One bunch had an international family story connected to it. Later I asked if she’d made one of the grape salads on the table. I was told the grape salad nearly didn’t make it to the event, as it was so tempting in her kitchen. I made sure she went home with my “craft box” door prize.

Let’s Eat!

The potluck table was set with venison sausage, brisket, shrimp pasta, chicken spaghetti, dirty rice and more. I brought a corn, bean and cranberry relish concoction.

Desserts: Oreo pudding concoction, banana pudding, bread pudding (I mean I hear it was there but I didn’t catch it), peach cobbler and cupcakes. On this hot day, I was grateful for watermelon.

On the Path

We also enjoyed the cypress and waterside at Alligator Park and Niblett’s Bluff. Someday I may get an invite to cruise on one of those boats with the country music tunes streaming out in the wake.

When locals say they have to go to town to shop, they mean Vinton. The Market Basket Smokehouse is well known, and we returned to Texas with some smoked boudain.

The vigil Mass at St. Joseph Church in Vinton was the next stop. Everybody knows I love finding pennies. I found a $20 bill in the parking lot. The Spirit moved me to leave it in the collection plate. We all prayed for blessings during hurricane season.

Small World

Last year I'd told someone I was going to Starks before I went, and she happened to have lived there and told me tidbits about the area.

               After this year’s reunion, I mentioned to table full of people that I'd just been to Starks. A set of twins told me they had attended school there.  It is a small, southern world.

Darragh Doiron is a Port Arthur area foodie willing to cross borders for a good visit and good eats. Share with her via panews@panews.com

Judice family a part of Port Arthur tradition

 

Since 1927 the Judice family has called this area home. Their hearts have been full of Louisiana tradition and Texas innovation. Word spread quickly when Judice’s 1927 in Nederland recently announced their closing. Al Judice IV announced that a chapter is closing.

I reminisced about the Cajun Ambassador A.J. Judice that I knew from crawfish races, all the boudain we shared and the deli hamburgers I’ve enjoyed while parked along the seawall. I loved watching from all over the world pass by while enjoying a juicy local burger.

Then I thought about the Nederland restaurant and all those family photos on the wall sharing those family memories. Where they will go next?

 I pulled out my copy of “Cajun Cookin’ with Maw Maw Judice” and got all emotional flipping through the pages. Lariza Judice, who came here in 1927 with the family that opened Judice Grocery on Seventh Street. Boudain, seafood and Cajun staples made them famous. Her son A.J. became a Cajun Ambassador celebrity.

Lariza, or Maw Maw, wrote a book that sounded like her. Take the following as an example:

“Cajuns catch or trap anything that doesn’t eat them first.”

             This little binder book has some treasures.

Flip open to pages 44-45 and I’d take any one of the offerings that look easy to make and easy to enjoy: Sweet Potato Fluff, Cornbread Salad, Okra and Mushrooms, Maque Choux and Bacon Coleslaw.

I can imagine her family asking her to make that “good corn dish” with cans of creamed corn, flour and egg. She included it in the book and it’s called Good Corn Dish. Her extra note: “Especially good with fried chicken.”

Do these sound good?

·       Cow Bayou Cream of Crab Soup

·       Cajun Venison with Currant Jelly

·       No Fail Divinity

·       Frito Squash (the chips are a topping)

·       Blackeye Pea Casserole with rice and cream of mushroom soup

·       Acadian Couche Couche

 

Maw Maw Took Some Shortcuts

No Worry Jambalaya is made in a rice cooker and Kitchen Bouquet is in the gravy.

 

Something Old

Lots of life advice, remedies and tips are featured as “odds and ends.” Here’s one:

Leftover coffee makes a great addition to many foods: ice cream, chocolate sauce, spice or chocolate cake, icings or any chocolate dessert.

Something New

Do you know about benne pralines? I can’t say that I did. Benne is an African word for sesame seeds and can be substituted for pecans. I may have gobbled some up without realizing it.

From Lariza

Near the end of this collection is a note.

“Do things in moderation. Don’t overdo anything. Don’t over work, over eat or get over tired.”

Sounds good to me, Maw Maw.

Darragh Doiron is a Port Arthur area foodie embracing her Cajun heritage. Share your foodie adventures via panews@panews.com

Jason's lets the pickles speak for themselves.

 

Why should you get to Jason’s Deli in June? Let the pickles speak for themselves.

The Dillicious Meal Deal is going on in June and elevates the moment pickles are having. The national deli that began right here in Southeast Texas has this ready for fans: pickle pasta and a pickle wrap. I got myself to the Port Arthur restaurant to try those out, so, more on those later.

Now, about Jason’s Deli in general:

I love sharing with people that this big chain started right here. That’s the Gateway Shopping Center in Beaumont, to be exact. I wonder what the most popular item was that opening day of Nov. 30, 1976.

Joe Totorice Jr. opened the first restaurant that seated 60 and offered 12 menu items. Now there are hundreds of locations. Recently I was at an airport and inhaled a familiar aroma. I looked up to see a Jason’s and it smelled like home

In the early ‘80s, Jason’s was a hot spot for my high school classmates and we loved a big old baked potato. We called them loaded spuds and they were enormous. It was a lot food and their toppings made it seem gourmet. When they opened a bigger restaurant in Beaumont’s West End and we felt fancy.

 My mom treated us to many a meal after Saturday evening Masses and I’m sure I got the salad bar every time. I considered myself an expert at layering and loading all those tempting toppings. Can’t beat those little toasts and muffins as lagniappe.

I have established that I love Jason’s and I’m not alone.

 

So, here’s some of what’s new, with details straight from the company:

 

“Jason’s Deli continues to roll through its spring lineup with menu items that extend into early summer, alongside its signature Garden-Fresh Salad Bar experience.

            The salad bar remains a defining part of the guest experience, featuring more than 50 ingredients that support a wide range of builds, from protein-forward combinations to lighter seasonal mixes with fruit, feta and vinaigrettes. Seasonal additions continue to keep the format fresh for returning guests and first-time visitors alike.

            The current lineup also includes Caprese and Chicken Caprese on herb focaccia, plus the Dill Pickle Club Wrap and Dill Pickle Pasta Salad, both made fresh in-house daily and available through June 30. These items reflect the brand’s continued focus on bright, tangy and herb-driven flavors across the menu.”

Also on an act-now basis:

Cheesy Chicken Truffle Pasta features grilled chicken, fresh spinach, and mushrooms tossed in a creamy truffle cheese sauce, all served over penne pasta and topped with Asiago cheese. My thought is if the word “cheesy” is part of the title, they better deliver. Jason’s does.

I tried these new things “with relish” and remain a happy Jason’s customer. New is good and I still love the classics.

            Let it be known, that if you come across one of those people who say they never eat anything green, treat them to the great expanse of a Jason’s salad bar and see if they accept the challenge.

Darragh Doiron is a Port Arthur area foodie down for a Jason’s salad bar any time. Share your foodie adventures via panews@panews.com

When life gives you mint & getting your onions in a jam

  

            On Christmas day I finally saw a neighbor a few streets away outside and I hastened to greet him merrily and make my big ask. Could I get a few mint cuttings from his vast, aromatic spread. He welcomed me to do so and come again. After all, the mint was planted to keep some cats out of the bed, and the cats just moved to sleep by the cars, so the mint was abundant.

One day I noticed a “free mint” sign tucked into the greenery of a raised bed in my neighborhood. That made me smile. How thoughtful of the owners!

I’d always wondered if any neighborhood cameras might pick up my visits. I was always prepared to shout out “I was invited to pick the mint” to any cycylists/dog walkers passing by, while waving the complimentary herbage in hand. Turns out a another neighbor had kindly  made the owner “aware” of my foraging. So the lady of the house made the sign. Again, how thoughtful!

I made sure the mint planters knew how very many people they had made happy by saying “yes” on Christmas day. I’ve made fragrant bouquets to give to lots of people, even strangers. So many say that mint is a memory of their grandma or they used to have mint around when they were a kid.

The mint is a memory maker!

What do do with mint? These days everyone makes a joke about a mojito garden, with garnish growing handy. That’s not my go-to. I’ve soaked some leaves in water to make a water or tea fusion and many have told me theirs looks lovely floating in a cool pitcher of lemonade.

Pro tip: Mint can be easy to grow and loves water. It is very invasive, so put it in a pot. Good luck with the cats.

 

Onion Jam
     I could eat onions at every meal. The deterrent? It's not the breath thing. Family has been forewarned when I’ve had a fresh, crunchy bite. 

It's peeling the onions. It's tedious. When I found a recipe for making onion jam in the slow cooker that had you tossing in about six yellow onions with the skins on, I made haste to try it. These babies came out tender and aromatic. They popped out of their skins and were easy to remove. I couldn't wait for them to cool so I got the hot potato effect with hot onions. 

The recipe called for apple cider vinegar and brown sugar. I thought I had brown sugar but got distracted while looking in the pantry. I decided to use a 

Cool and barmy: Drink up

 

Who can resist cool, sparkling water on a hot summer day? Or any day, in my book. Friends recently served me a drink with frozen watermelon cubes as the “ice.” I was happy to bring this idea home and drop some fruit into my water for an after-dinner treat. A stemmed glass cooled by strawberries and melon hit the spot.

It seems to always feel like summer in Southeast Texas. In the fall I’d use a fluted stemmed glass and try this with cranberries and a sprig of rosemary.

Barm anyone? – Are you a barm fan? I just learned that foam, topping alcoholic beverages in particular – is called barm. This word comes from beorma, an Old English term for ‘yeast’ or ‘leaven.’ Beer, ale and wine can have this going on. I usually remember to tilt the glass to avoid beer barm.

From the Classic Cookbook Shelf:

“Make Now Serve Later” – This Better Homes and Gardens hardcover from 1981 features those elegant table spreads such as crates, netting and candlesticks that hostesses went wild for in this era. Everything is brown and golden and I grew up wanting to give parties like these. This book is dedicated to the kind of dinner parties that people will be talking about the rest of the season.

Wouldn’t your guests love some Old-Fashioned Corned Tongue at your next gathering? This is one of the more unusual (to me) dishes, but most are very workable with today’s tastes. Lamb chops with mustard sauce and a chilled rice and pea pod salad sound great to me.

Overnight Sausage Salad would be lovely in the kind of silver-toned rimmed bowl with matching tongs that I see at every other estate sale. It’s a layer of lettuce, frozen peas, pepperoni, cheese and garbanzo beans. Top that with lettuce and spread a seal of green goddess and mayo. Cover and refrigerate for 3 to 24 hours. This could work!

Darragh Doiron is a Port Arthur area foodie who is sipping cool, avoiding the barm and cooking classically. Reach her via panews@panews.com

Is hodgepodge my aesthetic?

 Is hodgepodge my aesthetic?

In the ‘70s, my mom taught me the Japanese notion of taking care and pleasure in slicing carrots on the diagonal and arranging flowers and branches to flow from the vase. Every detail makes something more attractive and meaningful. I appreciated and incorporated these values.

               Yet, I rarely seem to slice those green onions or mince that garlic as carefully as I used to and the hodgepodge/jumble effect seems to work pretty good. Some of my favorite meals are fashioned by transforming “leftovers” into something better than how it started out. A stir fry of rice, fresh vegetables and “whatever” hit the spot on a busy night. A little bit of everything is has become my décor preference as well.

It’s when I’m alone with more time on my hands that I get into “aesthetic,” a word that Pinterest seems to have brought back into vogue.

               Aesthetic is said to focus on nature’s beauty, style and “visual cohesion of an environment,” by one definition. I call it “the look.”  In this column let’s  look at a wine and a style book ready to help you achieve the look and the feel. Be sure to note those tips about designing a home to reflect how you live in it!

Pour a glass of Aesthetic Chardonnay – A cool,  green bottle of a brand actually named Aesthetic Wines is inspirational. The background: Kora Franco built the California label “on the belief that great wine should be both crafted with intention and accessible for everyday celebration.” Franko was a banker working with a Big Four Firm in NYC who made a pivot to a “portfolio that is elegant, balanced and deeply versatile at the table.” That’s some fancy writing for a fancy flavor.

I love that wine labels help me understand exactly why I’m enjoying a pour. I loved the chardonnay from this line. I could share how I imbibed a cool sip and leaned back on the patio to hear the birds singing and gazed upon the cool purple and pink of a Southern sunset. But let me again let the good PR for this firm tell it in their poetic lingo:


AESTHETIC CHARDONNAY
Bright lemon-yellow in the glass with aromas of apple, pear, lemon, and white peach, this wine is elegant and uplifting with a smooth texture and a long finish. It moves effortlessly from a weeknight seafood dinner to a spring brunch spread — the kind of bottle that earns a permanent spot in the rotation once someone tries it.

"Storied Homes" - What's your signature drink and favorite room in your house? What are your go-to meals? 

Is your home designed around these preferences?

I loved the FAQ format of "Storied Homes: Designs from Banner Day Interiors." Beautiful homes are designed to live in. This is inspiration for being happy at home. Here's the PR on the book: 

 

Clara Jung’s design is known for its signature balance of playful patterns and a minimal aesthetic. Her work balances traditional interiors with signature color, pattern, and whimsy. With the underlying belief that home environments should both spark joy and reflect the personal style of those who live there, Clara creates spaces that that evoke a sense of happiness and wellness, creatively incorporating her clients’ sensibilities and personal style. The work of her design firm, Banner Day Interiors, has been featured in Architectural Digest, Domino, Design Sponge, Apartment Therapy, and many more.

 

I feel comfort, family, solitude and joy flipping through these pages of various homes. Each segment begins with questions the homeowners have answered about their favorite foods, music, and how they unwind or entertain at home. 

 

Vampire Weekend, barbecues with friends and New Year's Eve gatherings are some of the answers from these quizzes. Answers may explain why big garden rooms, abundant bookcases 

 

More fun house quiz answers from various clients: 

Banana bread, The Beatles on a record player, travel to Switzerland, watching kids be imaginative, Tom Petty and Diwali parties. 

 

Darragh Doiron is a Port Arthur area foodie appreciating the aesthetics. Share your foodscapes with her via panews@panews.com

Salads today and casseroles in the '60s

 

Welcome to salad season! Haven’t you been craving the crunch of fresh greens? Bonus points if you’ve grown your own salad.

Vinaigrette is all I need at home. The creamy stuff is great, but I’m telling myself my homemade vinaigrette is more “healthy.” I do go for the Green Goddess and honey mustard when I’m out, though…

Pro tip: Crunchy stuff is more than croutons. Toast some nuts or crumble some potato chips over your greens. If you have tortilla chips past their prime, know you can crisp them up in the air fryer or in a pan on the stove.

Readers, if you’ve got a favorite or unusual salad you’d like to share, let us know!       

Here’s some goodies that go in salads:

·       Strawberries

·       Crunchy onions

·       Raisins

·       Cheese. Even cottage cheese

·       Coconut

·       Radishes

 

Let’s do Casseroles! – Mock Goose, Mock Enchiladas Baked Liver and Wild Rice and Chicken Liver Casserole are just some of two pages worth of wonders in a spiral cookbook I ran into recently.

The Beta Sigma Phi International Cookbook of casseroles (including breads) offers 2000 favorite recipes of Beta Sigma Phi members. Let’s see what else they were eating in 1969.

·       Mustard Chops is simply a spread of prepared mustard and evaporated milk over loin pork chops.

·       Wagon Wheel Bake begins with Cheez Whiz and tuna… let’s skip to the pretzels and call it a day.

·       Creole Chicken Gumbo from a Colorado woman includes Worcestershire sauce and brown sugar.

·       Amid pages and pages of tuna casserole, there’s a recipe for Mock Chicken Casserole. Surprise! It’s tuna. This one came from Tucson and I wonder if her family learned the secret when the book came out.

All this is fun stuff and I’d probably try most everything in this book. That is, if someone else made it. Times and tastes change. The people who made cream of mushroom soup in cans must miss the days.

Darragh Doiron is a Port Arthur area foodie down for a casserole. Share your adventures with her via panews@panews.com