Astros still trending

 

Go Astros – Some Texas things we all seem to like are H-E-B, Astros and ice cream. If you haven’t heard, the store is presenting a limited edition Creamy Creations in honor of the 2022 World Series champs. It’s got Orbit and the ball park on the label and inside you get a triple play of peanut butter ice cream with peanut brittle pieces and a caramel swirl. I tried some in H-Town.

Cajun Heritage Festival – If you like crawfish (I know you do) and good music, join us at Cajun Heritage Festival on Saturday, April 1, and the Carl A. Parker Multipurpose Center. The Southeast Texas Arts Council is bringing it back to Port Arthur and there are several opportunities to visit area restaurants and attractions. Call your Cajun cousins from Louisiana and have them join us. Get the scoop at www.cajunheritagefest.com

Pound of Ground – The No. 1 reason I cook ground meat just about once a year is the mess. It’s frozen and messy. Okay Pound of Ground Crumbles (insert registered trademark sign here)  is what the phrase “game changer” is about. Tacos, spaghetti or chili is now on your weeknight menu without much planning ahead or defrosting. Change your mind mid-day? #PoundofGround is right there for you in your freezer. I mixed some with a can of tomatoes and cream of mushroom soup to go back to a ‘70s childhood comfort food. It’s 100 percent natural beef that cooks in less than 10 minutes. www.poundofground.com 

Darragh Doiron is a Port Arthur area foodie always down to try something new. If you have a scoop, share it with her at darraghcastillo@icloud.com

Hot plates; what's trending

  

What’s trending? Mushrooms are everywhere.

Could mushrooms be the new pumpkin spice? We’ve already discussed many variations here, even in capsule form. When 2023 culinary trend lists came out, they were at the top.

Readers, let us know how you have enjoyed mushrooms and some of the others on this list:

·        Canned seafood

·        Asian-Inspired barbecue

·        Sous Vide

·        Food as Medicine

·        Avocado and avocado oil

Sous vide is French for “under vacuum” and also goes by LTLT as in low-temperature, long-time cooking. Food is immersed in a water bath or glass jar. Sounds like trouble to me. But I’d try it.

 

Hot plate _

A server gave the traditional “hot plate” warner to my husband at a Mexican restaurant last week. She meant it. When I have a hot plate, it usually means I’m waiting at an Asian restaurant and have begun to make designs in my chili oils. Try it some time. Just fan out your drippings with the tip of your chopstick. Edible art.

 

Naturally – Éclat Natural Skincare comes in little brown bottles that just make you feel you are doing the right thing. The word means brilliant display or effect, so that’s another tipoff the goods are smooth going. Drop a little Vitamin C Serum into your bag for quick pick-me-ups. Argan oil rejuvenates hair and skin, so this two-in-one saves space in the makeup bag. Everything in the line could be considered “treat yourself” quality, but go ahead and buy it from your “self-care” needs budget.

Darragh Doiron is a Port Arthur area foodie who likes it hot. Reach her at darraghcastillo@icloud.com

Hear me out on the MoonPie Omelet

 

Give these chocolatey rounds their credit. They’re historic. In an effort to not eat the whole thing, I thought I’d crumble a MoonPie into eggs and create a sweet omelet for two. Gross? Certainly not. Unconventional? Yes, but imagine melty marshmallow, graham and chocolate as a dessert crepe and I was in business. I’d do it again, but MoonPie doesn’t come into my life that often. Why the moon? In 1917 a Kentucky coal miner asked a traveling salesman for a snack as big at the moon. There you go.

Next I mention Nutella, which I found on a snack bar in little pouch and explained the sweet gooey goodness to a man I’d just met. I shared how you can spread it on toast for a fancy treat.

“Oh,” he said, “It’s like peanut butter’s sexy cousin.”

Yep, I said. It pretty much is.

Now about omelets*  in general…

We used to have them pretty regular on Friday nights. Especially during Lent. There are so many variations and they’re so easy. Plus, they are one amazing thing my husband does really well and I love that he serves them to me. He mentioned that we’d had one recently and somebody shot back:

“What? Are you rich?”

Such is the price of eggs these days.

The Easter bunny has long been associated with chocolate eggs. He can bring me fresh eggs this time around.

Whenever you get some, here are my favorite add ins on omelet night:

·          Avocado

·          Cheese

·          Caramelized onions

·          Olives

·          Tomatoes

·          Yogurt

·          Real bacon bits

·          Salsa on the side

·          Bell pepper on the side

Darragh Doiron is a Port Arthur area foodie with egg on her face. Reach her at darraghcastillo@icloud.com

Serenity Now! Gather for game night, but no double dipping

 

The show about nothing turned into a fun trivia game night when a friend brought over a “Seinfeld trivia game. I was on team Festivus and game answers included catch phrases from marble rye to airing of grievances. We thought about serving a big salad and pretzels that make you thirsty, but ended up with hummus and cheeses for a good old time. Our friend’s hummus recipe included turmeric for a lovely golden hue. Grab your friends and remind yourself of how much fun an old-fashioned game night can be. No double dipping!

 

Tea from what? – Olive leaf tea sounds exotic. The concept is ancient and I didn’t think I’d get the chance to try it. Steep Echo of Santa Barbara is a family olive oil and tea business with videos that make you imagine the very olive they’ve harvested into the nets they hold went into you salad for dinner. I enjoyed tea of such fragrance I thought about putting some bags in my linen drawer. Curated boxes in blue and gold paper look as luxurious as the teas they hold. Offerings include Repose with passionflower, rose petal, chamomile and linden, for “stolen moments.” Other combinations are Tend with mango and Ascent with monk fruit and vanilla. All feature olive leaves. Cut 1886 is the family’s “oil bizness,” www.steepecho.com  

 

Here’s the beef – I love how sandwiches become regional favorites. I just learned Chicago Italian Beef is a thing and Buona, a local pick, is so famous now that they can ship you a package to make some at home. A thick French roll soaks up the gravy from thin-sliced beef. An “optional” that is a must for me is gobs of Hot and Spicy Giardiniera olive salad. Does this put you in mind of a NOLA muffuletta? Not quite. Seems like the Italians of Chicago went a different way. The olive salad is the link. If you want to try how they do it up north, go to www.buona.com 

Darragh Doiron is a Port Arthur area foodie who would never double dip. #culinarythrillseeking darraghcastillo@icloud.com