Explore a library of culinary history

 

A Sabine Pass yearbook, Port Arthur News’ Rita book and the beginnings of your family history search are waiting for you at the Tyrrell Historic Library. Stained glass, leather seating and that special library atmosphere make this a book-lovers’ joy. You’ll want to spend the day there.

Culinary Thrill Seekers will love a shelves of vintage cookbooks from area club members’ submissions.

 

I was thrilled to spot “Food Glorious Food,” a collection from the Gourmet Hostesses of the Woman’s Club of Beaumont. My mom, Jeannette Pennell Doiron, helped get this together. I remember a lot of phone calls, tastings and excitement over the project.

More on the book, below, but let me tout this amazing library for a minute. It fills the landmark Romanesque-gothic style building that was First Baptist Church of Beaumont in 1903. Go to https://www.beaumonttexas.gov/269/Tyrrell-Historical-Library for more info on their permanent collection, digital portal web, genealogy collections, art book and American history collections and historical exhibits.

Now, let me share some memories of “Food Glorious Food.” This was the cut-and-paste area of publishing and I know computer aps and e-mails would have cut this project time by at least half, but these women had a great time getting this together. Remember 1980s faves such as Sock it to Me Cake and artichoke dip? Chicken spaghetti and all kinds of deviled eggs variations are still popular. These are favorite choices from club members and luncheons and it sure was fun to look back. Below is another classic of franks in a sweet and sour sauce. This is one time I love that it involves math, as in a ratio of ingredients that involves improvising. That makes it a Culinary Thrill seeking adventure worth reviving:

 

Sweet and Sour Franks

½ cup currant jelly

½ cup mustard

1 pound Oscar Mayer franks, cut into ½-inch slices

Combine all ingredients in a saucepan. Simmer on low for at least 30 minutes in a covered pan. Serve in a chafing dish.

As long as you stay with a sweet-sour ration of withing 45-55 percent, you can use any of the following:

·           Soy sauce

·           Sweet relish

·           Dill relish

·           Dijon mustard

·           Marmalade

·           Crushed pineapple

·           Lemon juice

·           Catsup

·           Chili powder

·           Garlic powder

·           Dehydrated onion

·           Barbecue sauce 

Here’s to historical reading and eating. Soon Americans will be snickering at our current recipes with kale tofu.

Darragh Doiron is a Port Arthur area foodie collecting cookbooks and memories. Share yours with her at darraghcastillo@icloud.com

Lovin' Luby's Liver

 

 Bob Luby opened a Luby’s Cafeteria in San Antonio in 1947 and the rest is square fish/LuAnn Platter history. I worked at a local Luby’s for two summers and I looked pretty good in that orange polyester uniform. I must have walked 10 miles a day and I still perk up when I hear a bell ring. That meant someone needed help carrying a tray.

We just visited my aunt in Katy and her church group, Happy Hearts, met at their Luby’s after church on Saturday night. I was excited to be included and was psyched the classic liver and onions was on the menu. Got my iron and some really great memories. The Port Arthur Luby’s offers the same classic Texas appeal. Generations are still loving their Luby’s.

 

 Never too Hot – The headline on a Martha Stewart piece about where to add hot sauce drew me in. Eggs, pizza and beans? Are you kidding? I don’t even bother eating those things without some heat. Popcorn and salad dressing? Done that. Ice cream and fruit? Yes, but on a much smaller scale. Decades ago I added Tabasco to a yogurt, honey and poppy seed dressing for fruit and loved it. I’ve always said I’d try hot sauce, or balsamic vinegar, on good vanilla ice cream, but I RARELY buy ice cream. Now the photo of a juice slice of cold watermelon with hot sauce? I may have had just a taste before, but I’m ready to play with that again. Thanks, Martha.

 

Red or Green? – This is the official state question of New Mexico, asking if your Hatch chile pepper sauce should come in one spicy shade or another. Los Roast sources peppers to roast in Portland, Oregon. Funny story, amazing sauce. I tried New Mexico Red Chile Sauce in traditional style and my unofficial notes are “warm, complex and cooked.” Makers call it “antique” and “velvety.” It warmed my insides. This flavor is why I have the Hatch region on my bucket list for Culinary Thrill Seeking. Pick your colors at www.losroast.com and pass the enchiladas.

 

Darragh Doiron is a Port Arthur area foodie ready for another serving of Luby’s liver and onions. Share you foodie finds with her at darraghcastillo@icloud.com

Livin' Flamin' Hot

 

 Did you know the orange dust that stays on your fingers from a Cheetos encounter is officially called “cheetle?” My favorite crunchy snack is “Flamin’ Hot Cheetos (with an Amuny’s poorboy). We like it spicy in Southeast Texas. Though I do know some people who might have to go to the hospital after a couple of these Cheetos.

My sister and I watched “Flamin’ Hot,” the movie on the Frito Lay janitor who “disrupted” the food industry by getting through to the top guy. His idea incorporated the hot flavors of his Mexican heritage into the snacks that are now considered iconic.

 

Eva Longoria, another Corpus Christi talent, directed this movie about Richard Montanez. It’s a comedy-drama that did have me tear up a little. And not from cheetle.

I’ve used these Cheetos as croutons and there’s a recipe for crunching them into ginger cookies.

So sister Debbie loves the cheddar jalapeno Cheetos so much, she hadn’t tried to Flamin’ Hot. She sent me a photo from her drive back home. She hit the road with both flavors.

 

Mabel’s Labels – Kids today...  Boy, when I was a kid, Stucky's never had a little license plate with "Darragh" on it. Kids today can go to Mabel's Labels and order up stickers and bands and tags to personalize water bottles and all kinds of cool stuff. I'm jealous. This was the only part of "back-to-school" that seemed way fun and I was kind of left out. You can put just about any message on things now. I'm focusing on their return-address stamp that folds up and doesn't need a separate stamp pad. It's cool times six and you just need to look it up at 

www.mabelslabels.com  What a fun way to teach a kid etiquette!  They do fundraisers, too. 

 

Art of Kava -  South Pacific Islanders have used kava root in  social, medicinal and ceremonial ways. It seems like modern Americans have been enjoying the drink in a powder for relaxation, better sleep and calming of the mind. Traditional prep calls for squeezing and draining bags but I tried the blender method for my first earthy-flavored trial. Vanuatu Kelai and MeloMelo are premium single cultivar kava root. The more I read on www.artofkava.com, the more I just want to refer readers to reviews. People like it and what it does. I’m finding the knowledge interesting and the flavor very earthy. Kava is a new thing for some and beyond trending for others. I always enjoy sharing culinary adventures.

 

Darragh Doiron is a Port Arthur area foodie with a flaming hot appetite for new things. Share you experiences with her at darraghcastillo@icloud.com

Sisters who Snack together...

 

  My sister arrives with snacks, which have fueled her long drive to Texas. We shop while she’s here for fruits and cheeses. We enjoy them here until she packs up what’s left for her trip home. This time she included some nuts and her special carrot spread. Here’s are some highlights:

 

Jewels Under the Kilt – My sister assembled a “snack” for a visiting friend and centered these jewels on the table. Jewels Under the Kilt maker Lis moved to Canada and found their famous maple syrup too sweet. Over time, on a farm, she grew and roasted nuts and found that authentic maple flavor could soak into her products for something she found so good, she wanted to share it with the world.

I didn’t find why Lis chose the funny name, but got to try some salty, spicy and sweet versions including the Party of 6 tray featuring:

 * Original Pecan

* Ceylon Cinnamon Walnut

* Dry Roasted Salted Almonds

* Plain Roasted Hazelnuts

* Dry Roasted Salted Mixed Nuts (almonds, hazelnuts, pecans & walnuts)

Take a peek under the kilt at what Lis has to offer in the artisan nut world at www.jewelsunderthekilt.com. It’s cool that the box labels are in English and French.

 

Debbie’s Delights – My visiting sister is a hostess who loves a spread and her yearly visits include an H-E-B run. She has to bring back certain Southeast Texas flavors back to Alabama. She got a block of Neufchatel cheese and grated carrots into it for an easy and attractive spread. It was so simple I kept asking how she did it. Carrots and cheese, that’s it. It’s attractive enough for any spread. Pro Tip – She puts the grater on its side and the carrot shreds stay inside for easy collection into the mixing bowl.

 

Need taming? - Have you matured since you started drinking coffee and wine? This is another way of saying "aging." No worries. Acids in coffee and red and white wine can lessen your enjoyment and makers of Coffee Tamer and Wine Tamer have a little something to get you sipping again. Sprinkle a packet of alkalizing granules on acidic foods and to reduce coffee acids by up to 90 percent. Squeeze some into wine for the same effect. Neither affect taste or aroma. Just saying that as people mature, they savor those wine and coffee moments. www.coffeetamer.com 

 

Darragh Doiron is a Port Arthur area foodie who can call enough “snacks” dinner. Share your ideas with readers at darraghcastillo@icloud.com

Doirons unite in Starks

 

A little postcard invited me to a Doiron family reunion at Alligator Park in Starks. What a perfect setting on the water. My sister and I arrived just in time for the prayer and serving. These relatives on my dad’s side had prepared Louisiana-styled chicken, ribs; three kinds of chicken and dumplings; pasta with crawfish; chicken spaghetti; rice dressing; potato salad and more. There was boudain, though we figure they spell it boudin on that side of the river. All good, cousins!

Tony Chachere’s on the buffet table was a natural. I was surprised I didn’t see my No. 1 go-to, Tabasco, nearby. There was Frank’s Red-Hot instead, but nothing I tried needed extra anything. There were great cooks at this gathering.

Then, there was the dessert table. Classics included Butterfinger Cake and all sorts of bundt temptations. Visits with relatives went with door prize call outs, which seemed to last for an hour. I’m sure EVERYbody went home with something.

There hasn’t been a Doiron reunion in 11 years, and I had to miss that one. My parents, Burton and Jeannette, would have loved this gathering that was big enough that we may be placed out of Alligator Park the next time.

 

The Journey

Louisiana trips are an adventure, no matter where you end up.

My sister is old-school at mapping, plus my phone was broken and hers was nearly out of power as we approached Louisiana at the Deweyville Swing Bridge. After a lifetime of scanning the view from the Interstate 10 bridge by the Texas Travel Information Center this quiet, flat entry to The Pelican State was a sweet surprise. Also called the Deweyville-Starks Swing Bridge or Sabine River Bridge, it is a Depression-era project designed to rotate for boat passage. It’s the oldest surviving swing bridge of its design in Texas and one of three in the state.

Hackberry

After the hugs goodbye, we meandered over to Lake Charles. The next stop was Hackberry, where my sister looked for places she’d visit with the folks before I was born. “It’s all so different now” was the quote of the hour. Marsh views make a beautiful drive. But we didn’t spot a gator all day. Sure we have those in Port Arthur, but we wanted to see our Louisiana cousins.

Holly Beach

I used to hear Cajun Ambassador A.J. Judice joke that Holly Beach, Louisia is the Cajun Riviera. Now there’s a wayfinding sign proclaiming this so. We spread out a blanket and joined other families enjoying the surf. We’ve always associated this beach with pigs, but we didn’t spot any of those either.

Back home to Texas

As any summer trip my sister makes from Alabama to Texas, we made a pass through the scenic views of Pleasure Island, enjoying Port Arthur, The Cajun Capital of Texas. We didn’t think we’d be hungry, but I couldn’t resist a bite from all the vittles our Louisiana relatives made sure we took. We’re planning what to bring next year.

Darragh Doiron is a Port Arthur area foodie and proud Cajun. Reach her at darraghcastillo@Icloud.com