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

Lagniappe: Get some, give some

        

    Lagniappe – We know what “lagniappe” means around here, in the Cajun Capital of Texas. It’s “a little something extra.”

This promising phrase was my Dictionary.com word of the day recently and I love that the definition noted this is a “Chiefly Southern Louisiana and Southeast Texas” phrase. It is defined as a “small gift given with a purchase to a customer, by way of compliment or for good measure; bonus:

·         a gratuity or tip.

·         an unexpected or indirect benefit.

 

I’ll take my lagniappe in food, thank you. But you never know when or where you’ll get some, so I’ll always be open to receiving extra blessings and treasures. And I try to give plenty of it, too.

Here’s more from the definition: “A lagniappe is a little something extra a customer receives with a purchase. It could be a brownie slipped into the takeout bag or a handwritten thank-you note. In Louisiana, giving a lagniappe is a cherished tradition that shows how small gestures can make a big impression.”

This word also means “cook book” around here. Everybody had one of those local books and I see them at estate sales even now. The following bits are from a little book of cards, bound together with rings and memories:

“Lagniappe at The Tower Club: A Collection of Menus and Recipes 1989-90” from The Junior League of Beaumont, Inc.

               My mother would often be a guest at these luncheons and enjoyed every bite and conversation. I flipped through her copy and this is some of what stood out:

October’s Menu: Chinese Nachos, Glazed Stuffed Chicken Breasts, Thai Spring Rolls, Snow Pea Salad, Monkey Bread and Grand Marnier Cake.

The Chinese Nachos are friend wantons served with a sauce made from plum jelly, mango chutney, red wine vinegar, dry mustard, Tabasco and chopped green onions.

Here’s the breakdown for Snow Pea Salad: Fresh pea pods, water chestnuts, cherry tomatoes, scallions, ben sprouts and red cabbage. Toss with vinaigrette.

January’s menu headlines with Pesto Topper and Spinach Elegante. What make the spinach so elegante? It’s a stick of butter and cream of mushroom soup.

 

                  Lagniappe: Tip on The Schooner - Jalapeno Refresher at The Schooner – Dishes I like at The Schooner could make me thirsty. Think that delicious fried seafood. I notice all the colorful adult beverages on other tables and now I know what some of those red ones could be. One of their spring cocktails is called Watermelon Jalapeno Gulf Refresher. They were willing to share a recipe that includes tequila, agave, a pinch of sea salt and one thin jalapeno slice. The Schooner has been in business since 1947. I trust them on this combo.

 

Darragh Doiron is a Port Arthur area foodie who loves to get – and give- a little something extra. Share your lagniappe with her via panews@panews.com

Italy: And now, cookies?

 

Italy: And now cookies?

Of all the reasons I’ve dreamed of traveling to Italy – scenery, history, art, pasta, wine – cookies were not topping my list.

Domenica Marchetti discovered that myriad cookies reflect the many cities and villages of this country. Good luck trying them all, but boy, would I like to give it a go. Her book is “Italian Cookies: Authentic Recipes and Sweet Stories from Every Region.”

There are more variates, with their own regional shapes and fillings, than could fill a grocer’s aisle. But these bites of delicious history are made in traditional bakeries and home kitchens.

I’m simply going to leave you with verbs, shapes, creatures and ingredients reflected in beautiful photographs:

Cookie verbs: Dunked, filled, dipped, spiced, rolled, rippled, candied….

Cookie shapes: Knots, kisses, rings, pockets, waffles, twists, ribbons, giant meringues…

Cookie creatures: Little snakes, snails, birds, dolls…

Cookie ingredients: Honey, almonds, wine…..

 

Wine and Whine - What the punt is going on in this book? "A Wine Lover's Guide to Parenting: The Fine Art of Wine and Whine Management" offers some lessons, and artwork of some frazzled parents and spirited children. Danielle Frank's release looks a bit like a children's book, but I'd call it more of a nod to the challenges parents face. 

 

"Don't let your child leave a bitter taste in your mouth" is Lesson 5. Acidic bite, aftertaste and astringent are words that could apply to both wine and how some kids can get a rude attitude. Skip to Lesson 9. Here it goes on to look at life through rose colored wine glasses. I've never seen anything like this one. Wine-loving grown ups are likely to learn a few new words out of this read. 

A punt, by the way, is the indentation found in the base of a wine bottle. Better wines have a deeper punt.

 

Darragh Doiron is a Port Arthur area foodie who remembers walls of actual cookbooks mothers collected, before the internet age. Reach her via panews@panews.com