Getting 'messy' in The Valley

 

Frito Pie is a Texas classic that never gets old. Your Texas-based Frito bag is slit open on the side and layered with chili, cheese and lots of chopped onions and jalapenos. That’s how my fantasy goes, anyways. This scenario takes me back to the Eugene Field Elementary School carnival. Tastes like fall.

Visiting my husband’s family in the Harlingen area of The Valley yielded a new-to-me treat.

Enter the “Marranada.” In Rio Hondo, Cousin E. directed us to a “hole in the wall” eatery painted bright yellow. Just walk up to the window. The menu is painted on the wall. Cheetos are a favorite of mine, but I went for big, round corn chips this time. The bag, slit on the side, had creamy white cheese and corn ladled onto the chips. Just get a fork and dig in there.

What does this name mean, Cousin said it translates into “messy,” because you can easily drip this goodness all over you. But, YOLO, in The Valley. You Only Live Once, so get messy

 

Icy Donuts – Jennifer Chang Icy Donuts in Groves makes me smile. So does her breakfast eggrolls. This Groves eatery is a popular hit I hope you’ve tried. Ms. Change was discussing her fresh ingredients and how they heat up the sausage to bring out the flavor. She gave me a comment about their business technique and said I could quote her: “We never do lazy.”

Come over for a …. Do you go grilling or to a cookout. Or a barbecue? I read a trend report that found Texas leads in use of the term barbecue. That’s no surprise, but Hawaii came in second with New Mexico and California next. I’d pack up for a barbecue in Hawaii. They grill in Minnesota, South Dakota, North Dakota, Wisconsin and Michigan. Cookouts are likely in the Carolinas, West Virginia, Tennessee and Georgia. It’s all good to me if there’s onions, peppers and pickles set out in each state.

 

Darragh Doiron is a Port Arthur area foodie who’d love some barbecued SPAM in Hawaii. Reach her at darraghcastillo@icloud.com

Valley Guacamole served to your taste

Guac or salsa? Do we have to pick? What about queso and pico de gallo? And green sauce?

If guacamole is your thing, you may be open to anything that whomever else is doing the cooking blends in there. If you’re the cook, try the way I find in the Rio Grande Valley, when visiting my husband’s relatives. It’s a form of deconstructed cooking, I suppose.

 

A plate with a serving of mashed avocado is surrounded by separate smaller piles of chopped tomato, cilantro, jalapeno, pepper, etc. It’s an attractive presentation brought to your restaurant table. Diners blend it themselves. If someone doesn’t want to add the jalapeno, then there’s more for me. Worked in my favor!

 

 

Pro Tip: Here’s an extra thought for your Mexican fiesta. Thick and creamy nonfat Greek yogurt is an excellent substitute for sour cream. Save calories here and use them for more queso!

 

 

Where have you BEAN? - What's with all the "alternative" food out there? Sometimes switches are better for you and taste, meh. Sometimes they are wicked good. Harvest Snaps has added to their bags of baked green pea crunchy stuff to Crunchy Puffs, made with navy beans. Join this navy for great flavors such as Loaded Taco, White Cheddar Jalapeno and Honey Dijon. These puffs are big and would hold a nice dip. These are new items at www.harvestsnaps.com and I'm all about 'em. 

 

Darragh Doiron is a Port Arthur area foodie traveling Texas for culinary adventures. Share with her at darraghcastillo@icloud.com

Cowboy

 

Of all the stand-out dishes at a graduation party I attended in Trinity, off a cove of Lake Livingston, there was one new-to-me. Fajitas, layered dips and multiple cakes tempted. Then I spotted the large round pan on the stove covered with foil. I figured it would be paella but the hostess revealed discada, a Mexican dish of grilled meats.

          Chicken, sausage and peppers were some of the ingredients in a rich, red juice. I tried it and loved it and tried it a few more times. The big round pan is sometimes called a disco, cowboy wok or plow disc cooker. Farmers in Mexico at one time used old plow discs as griddles over a wood fire. I’ve seen these modern versions sold at Port Arthur markets. Other flavors to put in your disco include beef, pork, chorizo and vegetables. Finishing touches could be Mexican beer, Clamato juice, Worcestershire sauce and the Jugo Maggi of Micheladas. I’m ready for the disco.

 

Have a Heart – The hemp heart is the most nutritionally complete food source in the world, according to Evo Hemp, so the put them in nutrition bars with cashew butter and chocolate chips. Consider the variety pack because I can’t pick a favorite from lemon, brownie chip or cookie dough. There’s a crunch in there. I cut them up so they last all day. www.evohemp.com explains why they’re so good. But I believe it is overall my favorite product of this nature so far.

 

“Love Earth Now”

– Ignorant hipsters and befriending a pigeon in a parking lot are just two topics in a book that make you work. Cheryl Leutjen writes some funny stuff on serious topics, and then there’s the exercises that make you think about things, like trees you have planted, or breathing deeply. These writings are collected in “Love Earth Now” with the subtitle “The Power of Doing One Thing Every Day.”  If you think about where your almond milk comes from or put on a sweater instead of immediately turning the heat up, this funny lady’s ponderings could be for you.

 

Darragh Doiron is a Port Arthur area foodie ready to try the flavors you throw at her. Share your experiences at darraghcastillo@icloud.com