Lagniappe: Get some, give some

        

    Lagniappe – We know what “lagniappe” means around here, in the Cajun Capital of Texas. It’s “a little something extra.”

This promising phrase was my Dictionary.com word of the day recently and I love that the definition noted this is a “Chiefly Southern Louisiana and Southeast Texas” phrase. It is defined as a “small gift given with a purchase to a customer, by way of compliment or for good measure; bonus:

·         a gratuity or tip.

·         an unexpected or indirect benefit.

 

I’ll take my lagniappe in food, thank you. But you never know when or where you’ll get some, so I’ll always be open to receiving extra blessings and treasures. And I try to give plenty of it, too.

Here’s more from the definition: “A lagniappe is a little something extra a customer receives with a purchase. It could be a brownie slipped into the takeout bag or a handwritten thank-you note. In Louisiana, giving a lagniappe is a cherished tradition that shows how small gestures can make a big impression.”

This word also means “cook book” around here. Everybody had one of those local books and I see them at estate sales even now. The following bits are from a little book of cards, bound together with rings and memories:

“Lagniappe at The Tower Club: A Collection of Menus and Recipes 1989-90” from The Junior League of Beaumont, Inc.

               My mother would often be a guest at these luncheons and enjoyed every bite and conversation. I flipped through her copy and this is some of what stood out:

October’s Menu: Chinese Nachos, Glazed Stuffed Chicken Breasts, Thai Spring Rolls, Snow Pea Salad, Monkey Bread and Grand Marnier Cake.

The Chinese Nachos are friend wantons served with a sauce made from plum jelly, mango chutney, red wine vinegar, dry mustard, Tabasco and chopped green onions.

Here’s the breakdown for Snow Pea Salad: Fresh pea pods, water chestnuts, cherry tomatoes, scallions, ben sprouts and red cabbage. Toss with vinaigrette.

January’s menu headlines with Pesto Topper and Spinach Elegante. What make the spinach so elegante? It’s a stick of butter and cream of mushroom soup.

 

                  Lagniappe: Tip on The Schooner - Jalapeno Refresher at The Schooner – Dishes I like at The Schooner could make me thirsty. Think that delicious fried seafood. I notice all the colorful adult beverages on other tables and now I know what some of those red ones could be. One of their spring cocktails is called Watermelon Jalapeno Gulf Refresher. They were willing to share a recipe that includes tequila, agave, a pinch of sea salt and one thin jalapeno slice. The Schooner has been in business since 1947. I trust them on this combo.

 

Darragh Doiron is a Port Arthur area foodie who loves to get – and give- a little something extra. Share your lagniappe with her via panews@panews.com