Reader shares tips and (seed) buttering up Culinary Thrill Seekers

Sharing foodie ideas, perhaps over a meal, is the good life to me. I always invite Culinary Thrill Seeking readers to share and this week we get two quickies from “ J h.” I love it when something may sound way out there at first and then you think of those salty/sweet ratios and realize, hey I want to try this. Here they are:

 

·          Balsamic and vanilla ice cream is a must. You have to try it.

·          Another fav is cayenne on peanut butter.

 

J h, I’m into both of those ideas. I’ve heard of the first in gourmet circles and the second makes sense as in Asian peanut sauce with spice, so why not try it on a cracker. Thank you! Readers, let me know if you try it. 

 Next Topic: Tahini

 Usually, a bowl of creamy hummus dusted with red paprika is my trusted presentation. Recently a waiter placed a dish of the chickpea spread in front of me with a small well in the center. Green olive oil and some whole garbanzos filled indentation and made a spectacular centerpiece with puffed pita. In future, I will always plan to reserve a few peas to pop on top of my hummus.

Or, on top of my chickpea dip, which is what I call it I simply empty the contents of a can of chickpeas into the blender with seasonings. I know, that is not authentic hummus, as explained by my Lebanese friend, so I call that a dip.

Once Again Nut Butter offers a Creamy Sesame Tahini with Lemon made with seeds sourced from Mexico, Peru, Africa and Nicaragua. Yep, this is the nuance my chickpea dip was missing. Now I can serve authentic hummus with pride.

               Hummus is so easy when using a blender because you can double the amount and have some leftover for lunches. It’s easy to pack and fills you up. Remember to pack veggie dippers such as carrots, cucumbers, bell pepper and celery.

               In a pinch, or on purpose, you can use peanut butter in your hummus, but I think we’re getting back into the “good-but-not-authentic” category. I’m adding cocoa powder and sweetener to make a chocolate hummus for fruit and graham crackers. Remember to recycle your empty jar for culinary experimentations and attractive pantry storage.

 

On a date! - This one is for their great-grandma. She was diabetic and loved sweets and dates, so brothers Noah, Aaron, & Jonah, founded Bahamii for clean eating. Their American-Iranian culture already worked with a sweet date background and they designed these bars in flavors such as chocolate almond, honey and cinnamon and coconut vanilla. Sooo good. The Farsi word 'Baham' means 'together, like on a date, (main ingredient) and the two "i"s on the end are like two people in a date. Athletes, kids and snackers will want to go on this date. Bahamii Date & Almond Bars | Low-Glyemic Date Bars

 

Darragh Doiron is a Port Arthur area foodie waiting to hear your reader tips. Help others eat like you! Share at darraghcastillo@icloud.com

Garbanzos get trendy, again

 

Garbanzos are hip again. Hummus was not my thing in the ‘80s and now I panic if I don’t have three cans in the pantry. This type of chickpea gets blended into dips or used whole in salads.  I see them showing up more at catered events. I used to think they had no flavor, but now I love to enhance their subtle quality with garlic and such for some healthy snacking and meal planning. Side note, I just heard of a cat called Tahini. I should keep more of this sesame blend on hand for the hummus. When I don’t use that to keep it more authentic, I call my concoction bean dip. So when you’re asked to bring something to a holiday party, consider a big bowl with some deep maroon paprika sprinkled on top, and garnished with peppers and fresh herbs. Remember, dipping veggies in your blend is an option to fried chips or crackers. Then you have more “room” for dessert.

 

                  Get MALLOW with me– Far be for me to tell you how to enjoy your s’more, but once you’ve tried Creekside Mallow Co.’s Mallow Bags, you’ll get ideas of your own. Chocolate Chip Mint and Salted Caramel are big squares of small-batch, handcrafted gourmet marshmallows that are blowing minds. My desserts this week have been to savor one skewered mallow, toasted via a chiminea, and enjoying the crispy gooeyness. They’re so big I can reapply the heat and enjoy several rounds from the same mallow. Now get this: they also make round marshmallow “toppers” that go right on top of your cocoa. Hold still. There’s cocoa mix and other yumminess at www.creeksidemallow.com

 

The Spice Girl Kitchen – Kelsey grew up in New Orleans, so I’d trust her Cajun blend. It’s the Okie Rub that got my attention. This pretty jar is her go-to for grilling meats and vegetables and suggested for beans and rice. It smells wonderful and I’m loving it on popcorn and eggs. I can’t wait to get to know it better on a slab of meat. So my sister introduced me to “Reservation Dogs,” set in Oklahoma and these characters keep saying “Catfish is life.” I’ll bet Okie Rub would make the catfish jump, too. This registered dietitian and accidental private chef has blogs on dishes such as sheet pan nachos and gingerbread overnight oats. It’s like when two awesome worlds collide when some foodie is working toward delicious food that is also better for you. See how a visit to www.thespicegirlkitchen.com will inspire you.

 

 

                  Boards – Charcuterie board are still hot and here are some tips on cheeses I’ve tried. It’s amazing how a small bite of a really good cheese can satisfy. White cheeses with nutty nuances are what I’m craving.

                  The Cheese – Rembrandt: A Dutch Masterpiece is 12-month aged Gouda cheese that pairs will with strong ales and fig jam. Are we done here?

                       Let’s continue. Maybe you’ve seen Gayo Azul® at Sam’s Club. Did you know it’s from a renowned Hispanic cheesemaker with a Dutch influence? To me, they are enjoy-alone cheeses, but Celebrity Chef George Duran honored Hispanic heritage month by using these cheeses in Birria Tacos and Open-Faced Honey & Ham Sandwiches. Cow’s milk gives a firm texture and “subtly salty, mild flavor profile.” A tip is that it is so “rich” tasting you just need a bite to feel luxurious. Up your cheese game with these selections:

- Cotija: A firm and crumbly Mexican aged cow's milk cheese with a sharp, slightly salty flavor, perfect for enchiladas, tacos, and street corn toppings.- Dutch Edam: A firmer cousin of Gouda, with a rich flavor and smooth, creamy texture, ideal for cheeseboards, baking dishes, and salads.- European Swiss: A semi-firm cheese boasting a sweet, nutty taste and iconic round holes, suitable for burgers, cold, and grilled sandwiches.

-Queso Blanco: A fresh, white cow’s milk cheese with a slightly salty and mild flavor. Its young age creates an irresistibly creamy yet crumbly texture that holds its shape well, making it ideal for grilling.

- Queso Para Freir: A fresh, white cow's milk cheese with a slightly salty, mild flavor, known for its higher melting point, perfect for frying, sandwiches, and baked dishes. www.gayoazul.com  

 

                   

Darragh Doiron is a Port Arthur area foodie who would love to hear of your food “experiments.” darraghcastillo@icloud.com

Get blending with hummus variations

 

  All good southerners have been trained to have nibble fixin’s in the pantry, in case visitors drop in. These days, I’d consider hummus a good option. Keep a can of chickpeas ready to blend with olive oil and lemon juice (I should get some tahini) and you’ve got something to set out with veggies or crackers. Forget company. Sometimes you just crave the stuff. I served happy guests then confessed there was a big dose of cottage cheese in the blend. Before mixing, I added bell pepper and onion so I got a lovely color and flavor. You can try other beans, too. So maybe it is not technically hummus if you substitute white, pinto or black beans, but you’ve got a healthy-option bean dip in any case. Did I just make you hungry for hummus? Get blending.

It’s for Dawgs – If crunchy, creamy, natural peanut butter is your deal, remember it could be your dog’s fave, too. Paw Power Nutrition explains why their blends are better than some nut butters humans eat. They make it sound so good you want a taste. Reviews indicate many pet owners have felt the same way. Um, I’m not a pet owner. But when pumpkin and blueberry versions came to my house for dog acquaintances of mine, I investigated and then I sampled. I’m a fan. The texture of the nuts was so fine and I’m feeling this is simply a superior butter. Fill a toy with this butter and keep it in the freezer to keep your pup occupied longer. Hide their meds, offer it straight from a spoon or a lick mat or distract them at nail clipping time. Cook them healthy treats. I heard from dogs I know who sampled different blends. Owners say it was a hit all around. Bone up at www.pawpowernutrition.com

My Pretties:

Rocking It – Tsuri means rock. Foodies into lavender and yuzo for aromatic body care and washing their produce in a key lime based product, rock it with The Tsuri Company. Creator Ashli Goudelock is a certified formulator cultivating a community of women recognizing self-care is a needed thing. This Alpharetta, Georga-based company entices with Yuzo + Ylang Ylang Body Oil Bar and Cashmere + Vanilla Body Crème. This is a whole new way to enjoy cashmere, with “skin-identical ingredients.” I’m sampling some of these luxurious products that uplift you and your home surroundings. I could go on, but you can go to www.thetsuricompany.com

Ink & Bumps – There are certain aromas I associate with good, healthy living. The rose hip, lemongrass and lavender in Bump Oil from Ink Oil are drawing me in to New Year’s Resolution season. It’s designed for reducing the scaring and itching of stretch marks and there’s a silhouette of a woman with child on the label. That’s not my condition, but I’m loving this fragrant spray as a skin-nourishing uplifter. Nor am I “covered in tattoos and dog hair,” but I know where you can get a T-shirt with this sentiment. www.shopinkoil.com gets you to special soaps and such to care for inked skin. I’m here for the bonus blends.

 Darragh Castillo is a Port Arthur area foodie who would dine with the dogs. Share your culinary finds with her at darraghcastillo@icloud.com

Do you have to hide the cottage cheese?

 

                             Hidden Cottage Cheese

                             My husband says he won’t eat lumpy cottage cheese, so I sneaked some into a blender and creamed it to perfection. I’d tell you his reaction, but I ate it all myself. I blended a fresh jalapeno into one batch, and this light green spread was cool and spicy and just the right dip for chips and crackers.

                             It was much, much lower in calories than sour cream and a very good substitute.

                                         Pretzel Pieces

                             Are Synyder’s of Hanover Pretzel Pieces simply packaged crumbles of the whole? I don’t care. I’m all into the little bag of Hot Buffalo Wing Sourdough Hard Pretzel, “bursting with flavor” bag my sister introduced me to.

                             They’re artificially flavored, but again, I don’t care. There’s a health food nut next to me and between the two of us we may be about to finish the 3.5 servings that this bag contains.

                             They’re crunchy and the flavor pops.

           

            Halo Top

            I avoid keeping ice cream in the house but who could resist a coupon for a free pint? Halo Top all-natural light ice cream features a low calorie count featured into the label design.

            A coupon came on the back of my check-out receipt so I returned to the store to nab the pistachio. In a conversational way, I asked the checker if she had tried it.

            “Yep,” was her strongly-delivered, succinct, no-follow-up reply. It made me laugh.

            “Is that your review?” I asked.

            She had tried another flavor and for her money, she’d prefer her favorite Blue Bell.

            I get how she feels, but as a Weight Watcher, I truly appreciated Halo’s flavor, texture, “mouth feel’ and even appearance. I found it refreshing and the low calorie component was a welcome bonus. Here’s a tip: tasters are confirming its best to let it soften on the counter as opposed to gobbling it up straight from the freezer. Give it a minute, folks. Check out a label for other more-healthy aspects to this brand.

                             Hummus overload?

                             So this happened before Harvey and I’m still amused. A pool-party hostess specifically requested ‘finger foods” be brought. I asked about a curry rice salad I make and still got the vibe of “more fingery.”

                        I had all the ingredients for hummus and decided it would hit the spot. Then I started thinking about the people invited to this party tended to be healthy-minded people who gravitated toward natural foods. I began thinking “what if everyone brings hummus?” Turns out, nearly everyone did. They were all different and all enjoyed.

Darraghcastillo@icloud.com

Crazy Cajun patio experience and hummus overload

                     

Shona Chesterman gave me a hug when I left Crazy Cajun. Maybe everybody gets such great attention. Maybe everybody was extra congenial due to a sunny day, live band and grand opening samples of bread pudding, boudain balls, fried pickles, catfish and more.

                      My cup runneth over.

                      I’d been hearing about this new place at 2310 North 11^th Street in Beaumont, where most recently Starvin’ Marvin’s was. A Facebook post caught my eye and I showed up for Saturday’s grand opening and took home a door prize of Crazy Cajun hot sauce, with “A Product of Louisiana” branding.

                       I behaved as I would in Louisiana and ordered an oyster poor boy, a very favorite of mine. On my second bite I was still raving about how lovely it was that the bread was toasted and I’m thinking that the insides are so big I wonder if I hadn’t received fried chicken nuggets. But those fried oysters were that big and soft and savory. The fries were golden brown like I love them and while I normally just taste the tartar sauce to save calories, I dipped all those fries in this good sauce.

                      A Mr. Worthington from the Cajun band outside recognized me from Knights of Columbus dealings in the Port Arthur area and I’m pretty sure he said his band just started calling themselves the Recyclables. They dished up some Beatles and rock classics between their Cajun sounds making a relaxing Saturday by the patio my new favorite thing.

                      It was just luck that all the free samples were circulating. I also loved the praline chicken. I saw eggplant on the menu but I’ll have to get back to Crazy Cajun to sample that one and take advantage of the free hamburger card I also won.

             

              Hummus overload?

                      A pool-party hostess specifically requested ‘finger foods” be brought. I asked about a curry rice salad I make and still got the vibe of “more fingery.”

                      I had all the ingredients for hummus and decided it would hit the spot. Then I started thinking about the people invited to this party tended to be healthy-minded people who gravitated toward natural foods. I began thinking “what if everyone brings hummus?” Turns out, nearly everyone did. They were all different and all enjoyed.

              darraghcastillo@icloud.com

What's your most-used Tex-Joy?

 

                  What’s your most-used TexJoy?

Mine’s garlic, with file at No. 2. I have lots more yellow labels, packaged in Beaumont, Texas. I had the pleasure of visiting the Texas Coffee Company store and warehouse at 3279 Martin Luther King Parkway in Beaumont. Never been? Why, it’s a good-smelling little museum that gives you the background behind the joy in TexJoy. The store is a little space with a wooden cabinet filled with vintage packaging. Remember little glass bottles of TexJoy Fruit-Ade flavoring? I don’t, actually. But I have some of the root beer mix. From little cans to plastic jars, this lobby shares the spicy history along with photos and missives from folks who have a TexJoy story to share.

          Foodie news is that the company continues to experiment. I’ve told y’all about Rooster Booster and Butt and Rib Tickler. Here’s something even more new: single serve coffee cups for your fancy machines. Good morning, from Texas Coffee Company. Look for their saltless herb seasoning. Your relatives who have somehow found themselves living far from Southeast Texas could use a holiday lift via one of their Texas-shaped gift packages.

                      McCormick

                      Spices are ancient, yet McCormick is always on top of new trends. This season try new Asian flavor blends from McCormick Gourmet: Japanese Seven Spice, Korean Style Red Pepper and Thai Basil. Start off by experiencing these flavors on breakfast eggs, then popcorn. Then go crazy with vegetables and meats.

                      I’m sending the organic taco seasoning mix to my niece for her Taco Tuesdays. When we tried the chili mix, my husband asked me to add more of my own hot pepper, etc. There’s a roasted cinnamon and gingerbread spice plus colorings from nature that ought to play well with holiday desserts.

                      Bone broth, sold in a little box, can be heated and sipped. I tried that in a mug but decided I’d rather use it as a base for a pot of beans. I’ve begun playing with green-topped Gourmet Seasoning Blends in Citrus Chili with Chia Seasoning, Cinnamon & Nutmeg with Chia Seasoning, Italian Seasoning with Flaxseed and Matcha Green Tea with Ginger Seasoning. By instinct and by suggestion, you can start by trying many new seasonings on egg. The matcha can go on anything from ice  cream and latte to cake, chicken and seafood.

            Talkin’ turmeric

            Were you talkin’ turmeric? McCormick Kitchens says everybody is, and I’m always on board with their tips. Corporate Dietitian and cookbook author Dr. Wendy Bazilian developed recipes with the McCormick Kitchens. "I like to balance its earthy flavor profile with other spices and herbs. Try pairing turmeric with honey and pumpkin pie spice in a warm golden milk or sprinkle it on roasted sweet potato wedges along with black pepper and a pinch of salt,” she said.

             I have some in the spice rack now. Let’s see what else McCormick says we can do with it.

            Wake-Up Call

• Smoothies: Take everything you love about autumn and put it in a blender. Try a Pumpkin Apple Smoothie using pumpkin pie spice, maple syrup and turmeric.
• Avocado toast:  Add a squeeze of lemon and a few dashes of turmeric to mashed avocado, then sprinkle crushed red pepper on top for a tasty breakfast or snack.
• Warm muffins: Stir 1 to 2 teaspoons of turmeric into pumpkin, zucchini or banana muffin batter, either a homemade version or packaged mix.
• Eggs: Whisk turmeric into scrambled eggs or frittatas, or blend into the yolk mixture for deviled eggs at weekend brunch.
• Golden milk: Combine coconut milk, turmeric, vanilla and pumpkin pie spice to make the ‘it’ pick-me-up beverage: Golden Turmeric Milk.

Mid-day Boost

• Salad dressing: Include turmeric in a simple homemade dressing for a kick of sweet, tangy flavor atop salads and grain bowls.
• Veggie dip: Mix turmeric, sea salt, cinnamon and lemon juice with low-fat yogurt for a tasty Creamy Turmeric Dip that’s ready in just five minutes. Pack with vegetables and pita chips and take to work for a midafternoon snack.
• Chicken and tuna salad:  Add a pinch of turmeric and chopped apple or sliced grapes to classic chicken or tuna salad.

            Golden Spiced Supper

• Chicken: Stir turmeric into your favorite chicken marinade for an easy weeknight meal. Or, try  Honey Mustard Turmeric Chicken, which uses honey, Dijon mustard, turmeric and thyme.
• Soup: Stir turmeric into a tablespoon of low-fat plain or Greek-style yogurt and swirl into warm soups like lentil, tomato or split pea.
• Orange Sides: Turmeric pairs well with orange foods like sweet potatoes, butternut and acorn squash, pumpkin and carrots. Try dusting on sweet potato wedges with sea salt and black pepper before roasting.
• Sauces: Add a sprinkle or two of turmeric to your favorite jarred marinara or spaghetti sauce. 

For more turmeric tips and recipes, visit McCormick.com.

            Hummus Made Easy

            Bush’s Best  has different flavored packets labeled Hummus Made Easy. Let’s first pretend blending beans and seasonings isn’t already an easy, healthy crowd pleaser. But go ahead and try what I did. The Roasted Red Pepper, designed to blend in with a can of Bush’s Garbanzo Beans, was welcomed at the Port Arthur News holiday covered dish. Unless an empty dish says otherwise.

            Another secret, I used white beans, because that’s what I had. Then I garnished the bowl with olive oil and a dusting of herbs. The mix made it super easy and I enjoyed that packaging offered suggestions and that I found plenty of room to play around with my own designs.

                  darraghcastillo@icloud.com