Cheers to a SWICY 2025!

       

All the holidays is a wide swath of socializing, traditional foods and new experiences at this season. In addition to Christmas, New Year black eyed peas and Capricorn birthdays, I’m still excited about a return to more healthy nourishment options in January. I’ve enjoyed my first Hannukah meal with chopped liver, went to a post-cruise wedding reception with ribs and a mariachi band and survived a role playing game with some pomegranate wine thrown in there.

                            What’s new for 2025? “Swicy” is a trending word for sweet and spicy, and here are some burger ideas from an expert. Let’s make this year one to remember well. Read up on some tasty ideas:

 

                    Headed to Nashville?  Order up some burgers featuring kimchi, tzatziki and mac and cheese. It's what's up on the Nashville burger scene, says Daniel Frazier of The Pharmacy Burger Parlor & Beer Garden. Now I'm craving trends like these: 

         Local Love: Regional flavors like New Mexico’s green chiles and Southern fried green tomatoes bring local flair.

·        Topping Revolution: Bold additions like kimchi, gourmet cheese, and homemade salsa transform classics.

• Global Bites: Burgers infused with teriyaki, tzatziki, or curry spices take on international appeal.
• Bun-ovation: Pretzel buns, lettuce wraps, and gluten-free options cater to every palate.
• Stacked & Loaded: Over-the-top creations feature mac and cheese, fried eggs, and crispy bacon.
• Turn Up the Heat: Spicy twists with jalapeños, habanero sauces, and spicy aioli thrill heat lovers.
• Breakfast Mashup: Burgers meet brunch with eggs, bacon, and avocado-packed creations.

                                                                                                                                    

Raise a Glass to the New Year. Try these:

Shilajit – Shilajit comes from high rocks and has warmed Mongolians for thousands of years. That’s a quickie note in the background of Amu Nutrition’s teas for balance and detox. It’s an ayurvedic thing. Teas with buckwheat, cassia seed, apple, licorice root and fennel seed are ingredients in various blends that certainly do feel warm and cozy going down. Fulvic acid and good flavor are in this mix for tea lovers. www.amu-nutrition.com

Sippin’ Soda – I love sparking soda and some folks in Colorado have upscaled it with the release of Sati Soda with 23 mg CBD and 0 THC. Sip on that, in watermelon, tropical peach, huckleberry vanilla and other appealing combinations. This is a January drink if ever I tried one. It’s refreshing and delicious, clear and bubbly, all in a pop top can. www.satisoda.com

Darragh Doiron is a Port Arthur area foodie bringing the “swicy” in 2025. Share your ideas with her at darraghcastillo@icloud.com

Happy Culinary Christmas!

 

Here’s wishing you a SWICY holiday. That’s a trending combo of sweet and spicy flavors, and here in Southeast Texas, that ought to fit in with all our pecan/jalapeno/sugar cane/taco/sweet potato -loving cultures. May you enjoy these holidays with friends, family and soul-nourishing meals.

Next year I’ll fill you in on some trending flavors. Meanwhile, pass the vinegar, I’m going to make a New Year’s Eve mocktail.

Saffi Saana – You say mocktail and I love it. Or, if you desire, try a white balsamic and rose petal twist on a cocktail with gin. I invited a gin lover over to experiment with Saffi Saana vinegar and petals and, there you go, it was a Culinary Thrill Seeking victory. Mix it up with sparking water and you’ve got an attractive sip. Next I’m arranging fruit in a champaign glass and adding some of this excellent vinegar. You may have to entice a friend to try this with you, but it works. Now I’m looking at this company’s oil collection, based on Mother Nature’s goodness: www. saffisaani.com

SLOW Down! - Ever considered sardines in an orange marinade with fennel salad? Octopus salad with lemon and olive oil? Well, SLOW down! Octopus broth is a cold remedy, I hear? Are you willing to simmer and savor for slow-cooked marinated beef with chocolate? Stuff your peppers with risotto? It's still pumpkin season, so try a whole, roasted one filled with spelt. 

What am I talking about? The Italian way of slow cooking deepens flavors and softens textures. "Slow: Easy, comforting Italian meals worth waiting for " is from Italian Chef Gennaro Contaldo who offers "meals in minutes with minimum effort by letting your oven or appliance do the work. What's your appliance? Grab that slow cooker and go Italian.

Look for more than 100 "soul-warming" recipes for soups, stews, pasta sauces, vegetables, braised meats, soft breads and sticky desserts. As gourmet as these sound, the book's methods focuses on budget-friendly flavor boosts. Southeast Texans with prolific gardens should appreciate the preserved raw zucchini recipe. The quickest slow the book could be to soak your summer berries in pure alcohol, sugar, orange and lemon. Quick to make and then comes at least a month of waiting. 

 

• Il ragù antico (Slow-cooked ragu)
• Ragù vegano di lenticchie (Vegan lentil ‘bolognese’)
• Bollito misto con salsa verde (Mixed boiled meats served with salsa verde)
• Zucca ripiena arrostita (Whole roasted and filled pumpkin)
• Pastizada alla Veneta (Venetian pot roast)
• Panettone (Traditional Italian Christmas cake)
• Babà all’arancia (Orange-infused baba)

“Slow cooking is one of my favorite ways to cook: it’s simple, stress-free and allows you to get on with other things safe in the knowledge that slowly, slowly the stovetop or oven is doing its job,” Gennaro says. “Stews and sauces bubble on the stovetop, a roast cooks in the oven with herbs gently infusing the meat, breads and cakes bake, all filling the house with mouth-watering smells and creating that special warmth that nothing else can.”

Make Someone Famous – What is open source when it comes to tomato sauce? Let me help Harry Hamlin stay famous. He’s willing to share just how he made his darned good sauce and why he’s proud of it. Look and see how Rosemary Red Wine sauce gets its reputation. I love the rich flavor that smells like a nonna’s kitchen. Serve it and you could become famous, too. There’s honey and organic rosemary in these jars. Go ahead Harry. Be proud.  www.harry’sfamous.com

Darragh Doiron is a Port Arthur area foodie wishing you holiday happiness. darraghcastillo@icloud.com

Don't 'trash' the rice cereal

 

Don’t you love a good bowl of spicy Chex mix, or Texas Trash around the holidays? I tend to make a batch of that and enjoy it as a “meal” sometime the last week of the year. It’s about the only time I have reason to reach in the pantry for Worcestershire sauce. So I saw a stack of cereal boxes with those familiar squares and bought just one box to make a small batch. I wish they’d had wheat but I got corn. About a week later, I realized it was a box of crisp rice cereal instead of the square shapes. Total frustration for a short while. Then I remembered the wonderful spicy concoction my sister’s relatives from India make. I searched how to create chevdo from the crispy rice and I’m completely satisfied. This one basically calls for toasting cereal and nuts in an oil with spices. I used olive oil, curry powder, toasted fennel seeds, garam masala and coriander. There are several variations and I simply used what I had with great success. Many fans in India have this with their tea. I gifted some to a man who asked if it would be good over yogurt and I think that’s a great idea. This is good stuff. But if some “traditional” Chex mix comes into my life, I’ll be good with that, too.

 Kelp is on the Way! - I'm seriously fighting my husband for a little bag of kelp. Crunchy chipotle Kelpie Chips are our favorites, but does he know about the salt & pepper variety I stashed away? Zesty pizza could give us a run for our folate, magnesium, iron and vitamins A and K1 money. Snacks from the Sea Kelpie Chips are the gateway snack from under the sea to your snack bowl. Go for the crunch and stay for the flavor, carotenoids and sustainability. www.snacksfromthesea.com

 Season of Understanding – Surprise! It seems much of the world prays, fasts, looks to the light and celebrates through different belief systems. A children’s book, “ABCs of the World’s Religions” starts with Altars, Buddha and Christmas for A, B and C and covers much in a digestible format. The Rev. Vicky Michela Garlock, Ph.D, and illustrator Raman Bhardwaj made this a fun, educational journey. It has won awards and, I’m sure, opened hearts.

Quotes to Get You Thinking – There’s a story in Arwinder Kaur’s book, “Living While Human.” The message and intent can easily be found on several pages of lists at the back of the book. Follow some of these for a kinder 2025:

 ·       Read more.

·       Do things like plant trees and edible gardens, for yourself and for your neighbors.

·       Larn how other kids and people live in different parts of the world. Make a connection.

·       Stop, wait, reflect; just be. Do not rush.

 

 

Darragh Doiron is a Port Arthur area foodie celebrating all the things of all the holidays. darraghcastillo@icloud.com

Hostess Gift Alert!

 

  

Hostess Gift Alert!

Headed to a party? As your hosts and hostess welcome you, why not show them some holiday love right back with a foodie-appropriate gift to leave behind? Do some research. You probably already have a hint if your friends are spice lovers, so here are some ideas for that crowd. Here’s to good and spicy cheer!

Speculoos - Think a windmill cookie would sell in Nederland, Texas? Schär's knows everyone loves a rich, crispy spiced cookie. Now if you crave a fancy bite with no gluten or lactose, lucky you. In addition to the windmill design, I’m enamored with a squirrel design that captures the holiday spirit. These are Speculoos, by the way. Schär's Gluten-Free Panettone was a surprise. I’ve seen the signature handled boxes on holidays. If you are willing to give fruitcake a chance, you’ll like this light bread toasted for breakfast or with a whipped cream topping for dessert. Raisins, citrus peel and spices bring you back in time.

“The Vedge Bar Book” – U Got It Bad is watermelon based with chile pepper syrup. Nordic Sunset includes aquafaba (You just go ahead and look that up.).Beet Mind Eraser? Well vodka and vermouth are ways to get me to approach a veg I generally avoid. Sensing a theme here?  Kate Jacoby and Rich Landau run this place in Philadelphia’s Tiger Building. But that’s not all. The light bites part includes rose petals in chocolate fudge and Kumquat Bars should appeal to locals with these trees in their back yards. Lima Bean Pistou on Toast? My dad would never have imaged his fave veg like this. Oh, this is beyond…

A Spiced Life – Everyday Spice Blend is your basic, then you get the Sorella Spices layers. Spices are truly an everyday need and this family goes with garlic, paprika, sea salt, oregano and black pepper. Use it daily from eggs in the morning to main dishes at night. Butchers Blend takes those and adds onion, rosemary, parsley, lemon verbena and (surprise!) spearmint. What? The Italian Blend is also on target with aroma and anticipation in each jar. This Chattanooga, Tenn. company is into pure, grinded stuff to elevate your daily meals. Thank a stay-at-home mom for this.

Texans Love Salsa - How could I possibly follow a recipe when making salsa? Here in Southeast Texas it is a food group and I whip it up with what’s on hand so sometime there’s more garden tomatoes and sometimes there are a friend’s green onions. But I sure can fall in love with another family’s recipe. A Ball jar full of Villa México’s Black Salsa is a roasted, smoky mix of  fresh tomatoes, jalapeno and garlic. Such depth! With eggs or chips, it’s a meal. That’s right. Who among us has not made a dinner of chips and salsa? There’s no preservatives, colors or artificial flavoring. It’s not just me. The salsa won $10,000 to invest in salsa making from the Sam Adams Brewing the American Dream pitch competition. Presenting for the business, Momma King’s daughter, Bessie, won the contest and $10,000 to invest in salsa making. Villa México’s Black Salsa can currently be purchased directly through the business website: https://www.villamexicocafe.us/salsa, and ships nationwide.

Darragh Doiron is a Port Arthur area foodie all into the flavors of a Southeast Texas celebration. Share your ideas with her at darraghcastillo@icloud.com

Save the date for history

 

Save the Date for History – Jars of candy and a fairly serious looking family highlight the April page in the Jefferson County Historical Commission 2025 calendar. Manos’ Confectionary on Procter Street in Port Arthur is pictured in the 1920s. In addition to fueling sweet tooths, this family supported the Saint George Orthodox Church on Thomas Boulevard. Our own Babe Didrikson Zaharias gets June and the Sabine Hotel porch looks inviting as a July spread. The W.E. Hall Hardware Company and a 1953 CavOILcade parade are more historical highlights. Want your own? Jennifer Trenbeath, the JCHC coordinator, can set you up, at no charge. Call her at (409) 835-8701 or go to jennifer.trenbeath@jeffcotx.us ; www.facebook.com/friendsofJCHC

She says County Historical Commissions exist in nearly all 254 counties of Texas and act as the county-level liaison to the Texas Historical Commission.  The JCHC currently has 15 active appointees and four advisory-level members.  The mission is to preserve, protect and promote the rich history of Jefferson County, and the calendars are one of our tools to share the county's history with history lovers and citizens of Jefferson County

Read on for foodie and entertaining books and goodies just right for the holidays!

“Vegan Japan” - Tamago Sando is egg salad, made with tofu and turmeric for this book. Japanese potato salad is Russian inspired with cucumbers, tomatoes and canned corn. New to me! Yaki Tomorokishi is Japanese street corn seasoned with soy sauce, and liquid smoke. These 70 comforting plant-based dishes look amazing and Julia Boucachard shows that we can make them. We can STYLE them into magazine spreads and impress all our vegan friends. Don’t worry, you can enjoy Cucumber Tsukemono, - cucumber sliced with ginger, rice vinegar and sake – all alone if you don’t hang with those kind foodies.

“Rosé Revolution” – Hear the wish of Maria Jose Lopez de Heredia of the International Wine Academy. “Let me die drunk and full.” When families live a passion of the land, the fruit and the wine, it is consuming. A coffee table book on this ancient wine includes its history and future from land to bottle to glass. Have you noticed rosé is often presented in clear glass bottles to show off its rosy hue? The irony is the blend that “tastes like summer” is easily damaged by the sun’s rays, even from pour to sip. Rasmus Emborg and Jens Honoré  take us to snow-covered vineyards and cobweb-covered cellars to bins of dewy, just-plucked grapes.

Lights All the Time – Who says you have to wait for the holidays for a dancing, colored light show around your house? The power was actually off when Linkind smart solar spotlights, which works with AiDot and LED solar pathway lights arrived at my house and they literally did light up my life. I aimed a blue light at my blue bottle tree, and red and green also jazzed up my patio. Now I can turn the corner and spot my house from way down the block. Pretty fancy. www.linkind.com

                 Hot Cocoa Popcorn? – You heard right. Sweet Chaos Popcorn keeps coming out with new temptations. This latest crave is drizzled with sweet white frosting. Real cane sugar and sea salt, Non-GMO popcorn popped in coconut oil with no artificial flavors or colors is your upgraded snack of the season. Don’t stop creating Sweet Chaos in your life. www.sweetchaos.com

Darragh Doiron is a Port Arthur area foodie reading up on a fabulous holiday and new year. darraghcastillo@icloud.com