National Hispanic Heritage Month is Fiesta season

 

Fiesta 56 a Victory - I wonder just how many tortillas were wrapped into burritos, folded into tacos and fried up for nachos this weekend in Port Arthur. The Mexican Heritage Society’s 56^th annual Fiesta packed families into the Robert A. “Bob” Bowers Civic Center Saturday. While pageant royalty and dancers twirled and pivoted inside, family activities spilled into the parking lot. Music, culture and vendors created a colorful atmosphere. The food created its own flair. Emcee Angel San Juan shared one of the plumpest tamales I’ve ever seen with me. I enjoyed that after a couple of tacos and before some seafood ceviche. Cheers and arriba to the next edition. National Hispanic Heritage Month continues through October 15.

When a Pear has a Tuna - Texas prickly pears have pads and tunas. The tuna is the red fruit and I've tried my first, purchased from the store. I did look at it for days before giving it a Google. Just as I suspected, you slice it open and scoop it out. I wasn't prepared for the multitude of seeds. Apparently some people eat them and other's don't. The pulp was sweet, red and juicy. Will I try again? Maybe in a few years. I liked it, but let's say all those seeds made me appreciate the work of those who transform tunas into jelly and other goodies. 

Of Birds and Mangos – Chimango is the product that will make me come around to all this red/sweet/hot chili powder rims on candies, drinks, etc. I’m sampling pouches of chili mango and pineapple wedges that are tangy and addictive. “No artificial colors, unsulphured & sweetened, the labels read. Snacks, garnishes and fun here. The deal is, Chimango Caracara is also a bird of which I’d not heard. The “problem-solving adventurer” fishes from the skies and soars above South America’s Tierra del Fuego. What’s not to love? www.chimangosnacks.com invites you to BE BOLD.

Your Mission? – Two guys who met at a charity event are now producing Mission Craft Cocktails, ready made blends of Margarita, Mai tai, Cosmopolitan, Manhattan and Old Fashion. They’re premium delicious, beautifully packaged and even better, the “mission” is to benefit causes including hunger, animal care and veterans. Let’s talk Margarita with 100 percent agave blanco tequila from Mexico, lime and orange liqueur, with local California ingredients. Again, it’s all in there, ready to pour and raise your glass to philanthropy. www.missioncocktails.com

Darragh Castillo is a Port Arthur area foodie always up for some Tex-Mex. Share your comfort foods with her at darraghcastillo@icloud.com

No Scrap Left Behind

 

I’d give myself a gold star for rarely having to toss food. I’m diligent about rotating stock, not overbuying and freezing. But I learned plenty from a book about reducing food waste.

I’m happy to share tips from “No Scrap Left Behind: My Life Without Food Waste,” but I suggest you get your own copy of Teralyn Pilgrim’s book. Relax. She’s quite funny while sharing great and yummy ideas, her flops and grim stats on what waste actually costs. Cheer up and read on:

Shelf Shopping is a thing, she writes. Actually, this is my preferred method. I rarely find a recipe then shop for the ingredients. I go to the pantry and choose a focal point and work around what I have. Works for me.

Have a pantry swap party. Ask friends to bring a load of food from their own shelves they no longer want and put it all on a table. The author suggests making it a game so people can take turns. Guests could be shy about nabbing what they really want, so a quiz or something could allow for “prize” rotation. I love this idea.

Chapters cover several topics. In this column, it’s time for a holiday.

Thanksgiving is around the corner and she’s got tips on a less scrappy celebration. Around here we aren’t afraid of a turkey carcass The author doesn't live around here, because gumbo is not on her list. I believe it's the No. 1 way we appreciate turkey bones after the holidays. But these ideas can help begin traditions 

* Mashed potatoes and gravy freeze well. Use some for gnocchi, potato patties, smearing over casseroles, and mixing with cheddar and French-fried onions as a shell for casseroles.

* Turkey potpie.

* Turkey sandwiches are a tradition. Experiment with Dijon mustard, cranberry sauce, avocados, bacon, provolone and Swiss cheese. Try different breads and grill the sandwich.

* Potato peels are delicious toasted. Just drizzle with oil, sprinkle with salt, lay flat on a cookie sheet and bake at 400 degrees for 10-15 minutes. You can also deep-fry them in oil or bacon grease.

* Turkey salad with grapes, dried cranberries and pecans.

* Shred the turkey to sprinkle over chips with barbecue sauce and cheddar and bake in the oven. Add to barbecue pizza or burritos.

* Turkey can go in soups and chili. 

 

Darragh Doiron is a Port Arthur area foodie typically upcycling every bite. Connect at darraghcastillo@icloud.com

Feeling Festive? Fall for these flavors

           

Did you ever need to get to the heart of a matter of something you didn’t realize had a heart? Did your Pops love pop? Fancy some heat with your sweet? Culinary Thrill Seekers, try these for fall fun:

 

                     Feeling Festive – Festive Chickpeas has trademarked chickpeas garbanzo hearts. They have hearts? I’m not a scientist, but I am a snacker, so I’m into 20 grams of protein that crunch well, explode with flavor and fill me up. I’ve enjoyed attempts to air fry these beans, but this is better. I’m keeping them handy for snack attacks, salad croutons and lunch boxes. I dig the ‘80s style guy on the package who urges us to “celebrate snacktime.” Crave the Crunch is the slogan. Crunch on Ranch, Nacho Cheese, Sour Cream & Onion, Spicy and Honey BBQ. www.feelfestive.com

 

                  A Pop my Pops Would Love – Down south we often call any cola a Coke, but I’m hearing up north that’s “pop.” Still my born-in-Beaumont dad referred to all that stuff as “sodee pop.” I imagine he’d love popping open “Sodee Pop,”  a friendly little can of fizz one of “those” healthy moms created. The orange juice one I enjoyed says “NO” to high-fructose corn syrup, chemical preservatives, dies or artificial colors. You can subscribe to these flavors – and feel good about your kids popping them – from www.drinksodeepop.com

 

Bee’s Knees – I opened a bottle of Local Hive Honey chipotle hot sauce on Friday and it was nearly gone by Monday. Eggs, fish, salad and popcorn got this treatment. Sweet and hot is the bee’s knees for me. Local Hive Honey offers Texas Blend for breakfast joy. Try over yogurt and pastries or stirred into coffee. A spoonful helped me sooth a cough as well. American beekeepers are sourced for raw, unfiltered honey strained to retain flavor and pollen from the region. Makers say it’s an energy-boosting BFY sugar swap with 21 vitamins and minerals and 4,000 living enzymes to support digestion. But don’t make your honey complicated… just enjoy. The beese and their keepers are doing all the work. www.localhivehoney.com

 

Darragh Doiron is Port Arthur area foodie ready for fall flavors… pumpkin spice or otherwise. Share your seasonal bliss with her at darraghcastillo@icloud.com