Ancelet's on Wednesdays; Cajuns are Coming!

Ancelet’s Cajun Market makes some of the best cracklings around. The trick is to get there before they run out. Wednesday is the day to get them. If you are a big fan, I apologize for letting others know. Now you may have more competition. Treat yourself to a little paper sack full, and check out their other delicious offerings.

 

Cajun Hertage Festival – Get ready to pass a good time in the Cajun Capital of Texas. The next Cajun Heritage Festival rolls into Port Arthur on April 4. The bands, the food and the dancing is booked for the Robert A. “Bob” Bowers Civic Center and you don’t want to miss it. Cajun Sounds Internet Live is the host and they always have fun ready for the whole family, including the kids. Get your tickets at www.csir.live

 

Depression Eats

“Don’t throw it away, it’s still good!” My dad lived through the Depression and he saved bags, jars and rubber bands, just as described in a cookbook my friend Missy passed to me. “Depression Era Recipes” offers some recipes and tips that folk back in the day used to round out the budget. Some recipes sound delicious and we still love them today. Other’s sound “out of place” in a world of drive-throughs and home delivery.

Entries include: Eggs in Prison, How to Render Lard, Oatmeal Sticks, Good Cake Without Frosting, Prune Whip and Dyspeptic Bread.

 

Surprises included:  

·       Stuffed Roast Racoon started with ingredients of sweet potatoes and raisins and apples. The final ingredient was really a “young racoon.” It’s not a dessert. It’s stuffed and sewn shut.

·       Stuffed Calf’s Heart includes pineapple juice. Tropical touch?

·       Oysters and oxtails were considered budget items. Now they high-dollar delicacies!

·       Liver Pudding. Not going there.

Finally, here are some tips that you may not find on Pinterest!

 

Hair setting Lotion

1 cup flax seed

3 cups water

Simmer seeds and water together for a few minutes. Strain and thin to desired consistency.

Vinegar Hair Rinse

1 tablespoon cider vinegar

1 quart water

Mix together. After shampooing, use as a final rinse to make your hair shine.

 

Darragh Doiron is a Port Arthur area foodie savoring all things Cajun. Share your family faves with her via panews@panews.com.

Leave what you can this Lenten season

I haven’t met the neighbor down the road, but I’ve been enjoying the thoughtfulness of the little library in this yard. A recent addition is an old newsstand painted red that is now a donation box.

“Take what you need, leave what you can,” it reads in white letters. I noticed it before Thanksgiving and enjoy rounding the bend to see if there’s been any action. Sometimes it looks full of canned goods. Later it’s bags of beans and rice. It’s a joy to leave items there and say a little prayer for whomever will finally open it and get some nourishment.

Lent is a season of almsgiving. Leave something positive wherever you go!

Chutney Mojo –Cashu and Tan are a mother and daughter who ask fans to Stay Zesty, Sweet, and Spicy! It's easy with a jar of  Elephant Green Chili Chutney.

It’s hot on my radar, but not in the spicy way. It actually seems “cooling” to my palate. I love it. They do it with green chili, dried coconut, cilantro, vinegar, sugar and kosher salt. 

I’m lifting this sentence from their PR because I couldn’t write it better: “Our chutney chronicles kicked off when Cashu (a former recipe columnist, culinary enthusiast and talented home chef) was persuaded by Tan (an economics-driven foodie on a mission to share her mom’s chutney mojo) to bring their cherished green chutney to every table.”

I think a fine Lenten meal could simply be this sauce over a bowl of rice. The women sum it up like this: “We believe food is more than just sustenance—it’s a way to express love, celebrate life, and connect with one another.”

Darragh Doiron is a Port Arthur area foodie who loves the heat. How hot do you like it? Share with her via panews@panews.com

Time to get saucy: chili oil, chutney do the trick

People know I love hot sauces and peppers, but it’s not like they call me “hot girl.”

Hotgirlsauce chili oil samples were already on their way to me when I coincidentally ran across a little trinket dish reading “Hot Girls Read Books.” I couldn’t resist and purchased the dish with a particular reader on my radar. Who wouldn't love some spice with their Nancy Drew or Edgar Allan Poe? 

Then the oils came, bless their hearts… in the best possible way. I love them. There was actually no question that I would, but let me state for the record that I do. OG, Crunch and Habanero are the flavors. They’re out of sight and just right. Not too hot for this hot girl. Of course there are recipes. My test for spices is popcorn. I loved a spicy drizzle of all the flavors, and a squeezable version, on several nights of popcorn. Don’t make me pick a favorite. Then I saw a photo on the website of women doing the same thing. Go popcorn. Go Hot Girls. The site also says the sauces ae so insanely good they might be possibly addicting. I’m addicted. Join the Hot Girl club at www.thehotgirlsauce.com

Chutney Mojo – And now for something equally delicious. Cashu and Tan are a mother and daughter who ask fans to Stay Zesty, Sweet, and Spicy! It's easy with a jar of  Elephant Green Chili Chutney.

It’s hot on my radar, but not in the spicy way. It actually seems “cooling” to my palate. I love it. They do it with green chili, dried coconut, cilantro, vinegar, sugar and kosher salt. 

I’m lifting this sentence from their PR because I couldn’t write it better: “Our chutney chronicles kicked off when Cashu (a former recipe columnist, culinary enthusiast and talented home chef) was persuaded by Tan (an economics-driven foodie on a mission to share her mom’s chutney mojo) to bring their cherished green chutney to every table.”

I think a fine Lenten meal could simply be this sauce over a bowl of rice. The women sum it up like this: “We believe food is more than just sustenance—it’s a way to express love, celebrate life, and connect with one another.” www.elephantgreenbrand.com 

Darragh Doiron is a Port Arthur area foodie who loves the heat. How hot do you like it? Share with her via panews@panews.com

Doing the Dew with a twist

 

Were you ever so sure you wouldn’t like something that you tried it to find out for sure? Mountain Dew, aka Mtn Dew is something I never got into. With all the hype over a HARD Mtn Dew, I was tempted to pop a top, still confident of the ensuing displeasure. Weird flex.

I met a woman who was talking southern history and doing the Dew came up. I asked if she tried the hard stuff. She had and deemed it to her liking. She even made some art work to commemorate it. Maybe like Andy Warhol’s soup can? I inquired but she said she didn’t show her work. But she was fine with continuing the conversation. We talked about girls who made prom dresses from Dew labels and other tributes. I asked where she purchased the drink, if it was at a gas station. It was, and we laughed. Then I asked the proper sort of glass in which to serve this elixir. She scrolled on her phone and I asked are you going to show me a… Correct. She showed me a Mason Jar mounted on a pedestal. These are often called a hillbilly wine glass. We laughed again.

The hard version comes in a zero sugar, Livewire orange and a Baja Blast. I tried the regular and it was not bad. But I’ve satisfied that urge and feel no need to try the other flavors. I’ve DONE the Dew. This brand is about as Southern as you can get.

More Southern flavors:

Ready to eat a lot of fish during Lent? Alchemy Spice Co. says “It’s Not Magic, It’s Alchemy.” Chattanooga is where they’ve been handcrafting artisan blends since 2003. You may not even know there is such a thing as blackening powder. They blend it, and it sure makes it easy to spice up that fish on Fridays!

Mrs. Renfro’s as we know that salsa lady’s line started in 1940 in Fort Worth, After surviving the Great Depression, George and Arthurine sold spices and vinegar from their house. She didn’t care for her first name and preferred to be called Mrs. Renfro. Well, that tidbit just makes me love this line even more. It is still family run.

Darragh Doiron is a Port Arthur area foodie who loves Southern food stories. Share yours with her via panews@panews.com

Christian home away from home

 

Welcoming the stranger is a mission of the Port Arthur International Seafarer’s Center. The iconic building at the end of Houston Avenue hosts sailors from around the world who dock here. It takes volunteers and funding to keep this mission rolling. Capt. Michael and Mrs. Tamara Thomas invited supporters to an annual cocktail party. The Feb. 5 event drew a packed house.

Doreen Badeaux, board member, says the center is a Christian home away from home for seafarers visiting from around the country and around the world.

“We visit ships in port, to “welcome the stranger” and assess the needs of the seafarers onboard.  We provide safe, reliable TWIC escorting in and out of ports and other maritime facilities, and provide safe transportation to area stores, churches, and recreational venues,” she said.

“ Most ships today operate professionally and responsibly, but when an individual company does not properly provide for their crews, we intervene. Thus, we advocate for seafarers who are not paid, have contract issues, visa issues, or who are being unfairly denied shore leave,” Badeaux said.

At times, the group has advocated for fresh stores of drinking water for the men and women onboard.

The cocktail event funds the year.

“These funds go toward gas expenses, maintenance and insurance for our fleet of vans. The funds also enable us to hire our seafarer welfare agents who visit the ships and assist the seafarers while they are in port,” Badeaux said.

As for the culinary thrill seeking aspect of the evening, I was hooked on the muhammara dip. I didn’t get to chat with busy Chef Carly, but I looked up the general profile of this Middle Eastern concoction from Syria. Roasted red peppers, walnuts, pomegranate molasses and bread crumbs mix with olive oil and spices such as Aleppo pepper and cumin. It’s smoky, sweet and nutty. This one came with vegetables and na’an.

          Pork belly dirty rice put in a great showing, too. Here’s the full menu from Chef Carly Oubre and her team at Chic Chef Catering & Events:

·       Lobster & Gulf Coast Seafood Salad Mini Rolls

·       Roasted Asiago Stuffed Gnocchi Antipasto Skewers

·       Pork Belly Dirty Rice Cups with Peper Jelly Pipettes

·       Spicy Sweet Potato Muhammara Dip with Crudites, Crackers and Na'an

·       Winter Fruit Salad with Citrus Dressing

 

     If you didn’t make it to enjoy Chef’s nibbles, here’s how you can volunteer and support the center: Call Dr. Keith Jones at 409-982-4504 or email paisc@paisc.org

Darragh Doiron is a Port Arthur area foodie who knows sailors from around the world are enjoying Port Arthur hospitality. Share your foodie experiences with her via panews@panews.com

Style it like a foodie: fork ring

 

Foodie Styling – I’ve always admired pendants and rings made from vintage silverware. Of course a fork necklace is perfect for a foodie like me. A birthday party at Neches River Wheelhouse connected me Rochelle Perrio Jeane, owner of Strands Hairspa and Boutique in Port Neches and her husband, Mike Jeane. Turns out he fashions beautiful pendants and rings from flatware. Check them out at the salon on Nall Street. I’m looking through my collection of  spoons, cocktail forks and butter knives to see if the “just right” piece can be transformed into a very local conversation piece. Imagine how family would react to pieces designed from grandma’s silver set.

Something Delicious – Sometimes I call my husband to the breakfast table by asking “Are you ready for something delicious?”  The other day he answered me that this invitation means I put my heart into something good.

Or, it could mean some trick with hidden cottage cheese.

After “The Young and the Restless,” cottage cheese and sliced weenies were in the lunch rotation of my youth. Mom and grandma liked it. Me, not so much. But a kid didn’t get a vote.

I asked my computer what was the “cottage” in cottage cheese, and it said the name came from American colonists living in small cottages making this cheese using milk left over from butter churning. So, dine on some history.

Lent’s Coming – Do you have some meals that appear on your table each Lenten season? I’ve heard of rice and eggs for one. Share your memories with Culinary Thrill Seekers!

Darragh Doiron is a Port Arthur area foodie ready for some spring blooms. Share your foodie experiences with her via panews@panews.com

Let them eat king cake…

 

 

Don't hate. I love the colors, festivities and flavors of Mardi Gras, with the exception of King Cake. I love the symbolism of the circuitous route of the Three Kings on their way to Baby Jesus. Love the baby, except for the choking hazard. But baby, king cakes are often dry. "Dry as all get out" is one quote I saw. If they are out on a table, tempting me with their thick frosting in purple, gold and green, I can still usually resist. I want to save those calories for shrimp, crawfish and boudain. 

It's okay. That just means more for you. 

So when a friend sent be a big chunk of the Mexican version, I was cool with that. I soaked it over night with egg and coffee creamer and, KITCHEN MIRACLE, enjoyed some French Toast the next morning. 

Cajun, foodie ingenuity at work! 

Famous Eats – “Texas Highways” follows a local boudain trail in “The Missing Link,” a feature in the January/February issue. Redbird BBQ and The Boudin Hut get photos and Judice’s 1927, are also mentioned. I didn’t know The Boudain Hut offers a pattie version for sandwiches. I aim to try some Redbird version with roasted garlic and jasmine rice soon as I can. We know we have good boudain around here, so be prepared. Don’t read this while hungry.

Look to the ‘Shrooms – I’d intended some January pieces to be about getting healthy and those well-intentioned resolutions. Today we lead with cake. But let’s move on to Truwild and the medicinal mushrooms, herbs and roots packed into the jar of adaptogens. Infused with maca, ashwagandha and cordyceps, these capsules are designed for stress and mood support. So think seasons and when you could use some mood support. We’ve got Mardi Gras, Valentine’s Day, Lent and tax season.  www.truwild.com will fill you in.

Darragh Doiron is a Port Arthur area foodie prepping for Fat Tuesday. Share with her via panews@panews.com