One okra, fried and pickled

Starvin’ Marvin’s

While I enjoyed the chipotle maple quail at Starvin’ Marvin’s, I was glad I wasn’t dining with anyone I needed to impress. Just my husband. Quail is tiny, and it was nearly impossible to get some meat off those tiny thighs with a knife and fork. It was a messy job, but I got it done.

My curious side dish selection was fried whole pickled okra. The batter was delicate and the salty, pickled taste was still prominent. Maybe this is a “thing,” but it was my first time to try it. The place was doing a booming business on a Friday night featuring the Moe Haynes Band, which includes Barry Piggot and his pop, still playing after all these years. Most everybody else on the patio was enjoying fragrant trays of crawfish.

Boldly distilled

Cucumber and watermelon are summer flavors that just got a new kick from Pucker Vodka. Watermelon Wow Vodka is the latest release from these innovators and it comes in a glass cylinder adorned with a lipstick print and melon slices, proclaiming its made with “vodka boldly distilled four times.”

It may put you in the mind of a candy store or your favorite childhood cough syrup, but this grown-up flavor is meant to be mixed into cocktail creations, like one that follows with cucumber juice. I’ve got my Pucker on some berries I harvested on my noon walk and I’ll be mixing a tablespoon into my yogurt for evening dessert parfaits. Those with adventuresome palates will get inspired. Here are some ideas from Pucker:

Sultry Spring Bloom

Ingredients:

1 3⁄4 parts Pucker® Watermelon Wow Vodka

2 parts Cucumber Juice

Splash Fresh Lime Juice

3⁄4 part Simple Syrup

Watermelon Candy Slice

Method: Combine all ingredients in a shaker with ice. Shake and strain into a chilled highball glass. Garnish with a Watermelon candy slice.

Brazen Watermelon Blush

Ingredients:

1 1⁄2 parts Pucker Watermelon Wow Vodka

2 parts Kiwi and Strawberries, Pureed

Bunch of Mint

Kiwi Slice

Strawberry Slice

Red Sugar Rim (optional)

Method: Combine all ingredients in a shaker, shake and strain over crushed ice into a highball glass. Stir/swizzle and top with a mint bunch, kiwi slice and strawberry slice. Optional garnish: a red sugar rim.

Friazzante

What we call a sparkling wine, the Italians call “frizzante,” according to makers of the new “IL” collection from Mionetto Prosecco. These bubbles offset a wine’s sweetness and I’m all about this new word and new line. It tickles and tastes so light.

One of the coolest things about popping the “cork” on these is that the lid is actually a bottle cap, like what comes on your favorite soda pop. The bottles are elegant and I’m trying to learn the new word for whatever this shape is called. The Lambrusco red, defined as “truly fun” pairs with Indian food, sweet Moscato goes with the spicy flavor of Port Arthur’s Vietnamese foods and Prosecco’s robust style keeps up with our Tex-Mex selections. So you can see, these would make hostess gifts for spring patio parties, but go ahead and Google where these grapes are grown, the Veneto and Emilia regions of Italy. You’ll get an extra “vacation” just looking at that beauty.

Now for one more idea. I love these bottles so much I want to use them to make those glass garden totems I’ve spied on Pinterest. “IL” delivers a lot.

Frinkles on your nanners

Yonanas is the machine that turns your frozen bananas into cool, healthy desserts. Now they’ve come out with Frinkles, 100 percent fruit sprinkles to enjoy with your dessert maker. Berry Blast , Tropical Fruit and Cranberry Pomegranate are some of the flavors in re-sealable packages. I think kids will like them best.

ddoiron@panews.com

Urban Gardening gets everyone growing

Give boring planters the boot. I mean, plant your herbs or flowers in a boot. That’s an idea from a book appealing to city dwellers with big plans and tiny spaces.

Vertical gardening means saving space and water with vines growing up, but “Urban Gardening for Dummies” reminds us it can mean growing down, too. Consider an apartment dweller who can drape sweet potato vines over a balcony.

Clever tips for rooftop and community gardens fill this book designed for beginners. Here are a few ideas:

* Think of the Rule of Three for your balcony garden and select a tall, spiky plant; one that flowers; and another that sprawls or crawls.

* Lettuce, cherry tomatoes, carrots, beats and herbs do well in container gardens.

* Sun-loving perennial flowers include bee balm, aster, coneflower and daylily.

Tea ritual

Hibiscus, matte, chocolate and orange herbal teas have been part of my evening ritual since the day my Trudeau tea maker arrived. I’m up to two pots a night and the warm brew has helped my disposition and kept the scale numbers in a good range. A stainless steel filter keeps the leaves out of a little see-through canister you can keep on the coffee table to re-fill you cup. Tea service has been around for centuries, but a look at this cylinder gives a modern glint on hydration. To have is to brew.

The title character in “The Mentalist” doesn’t go long without his tea and I’m keeping up with him from my couch.

Put a lid on it

CapaBungas creators  Walt Averill and Maire Murphy met and married through their wine industry careers and their like minds created a clever way to reseal Rua, their wine line. The seals became the deal, with colorful and funny messages to suit the mood for a princess, girl’s night in and “me time.” Sure the holiday “naughty and nice” set or Valentine heart messages of “be wine” and “drink me” are designed to bring  a smile, but the sturdy lids that won’t  let your fine wines leak in the fridge are designed for reusable efficiency. CapaBungas also promotes another virtue I’m fond of: savoring. With such a seal in you house, you can save some wine for later. My pick: the Wine Safe model that looks like a combination lock, over a bottle of merlot.

This wise couple noted the silicone bung seals for oak barrels and designed the wine bottle seal for consumer use. One more virtue to discuss: recycling. If you turn your beautiful wine bottles into vessels for vinegars, oils, vanilla, etc., a decorative Capabunga will offer even more personality.

ddoiron@panews.com

Falafel spices up the gathering

I got a falafel lesson from a wonderful family with ties to Egypt. They prepare it yearly for a Good Friday viewing of “The Passion of the Christ.” For all these years I’d thought falafel was grain, but mixture is prepared from seasoned, ground fava beans, scooped into a little press and plopped into oil. The piping hot little guys got tucked into thin pita pockets spread with tahini paste. Accents included carrots and guacamole and blue corn chips and salsa. All this amazing flavor and hospitality preceded this family’s annual ritual of inviting young people over to view this emotional movie. The gathering put people in the mood for observing the Easter weekend.

Chips and yolks

Someone gave me the rest of her bag of potato chips so she wouldn’t eat them all. I kept them in the pantry while I considered how to re-invent them. I crushed them into dust and fried an egg on top and bottom. It was a low-budget potato “panko” that came out gourmet.

Too salty? What about diabetics?

I recently asked readers to share their thoughts on dining out and receiving food that’s too salty. Just a few got back to me with their agreement, but Mark Hanlon of Trinity Hearing and Balance Center asked me another question:

“Where can diabetics go to eat out?”

Got me. Readers, what have you experienced from our local fare? E-mail me at the address below with “Diabetic” in the subject line if you have some tips.

Meanwhile, here’s a recipe I found with that topic in mind. If you had plenty of Easter eggs, try this no-egg option from

“Healthy & Hearty Diabetic Cooking.” It’s the cookbook of the Canadian Diabetes Association, copyrighted in 1993. I got it off my Mom’s shelf.

No-Egg Salad

1 can, about 15 ounces, chick peas, rinsed and drained

¼ cup cider vinegar dressing

¼ cup chopped celery

¼ teaspoon curry powder or  more to taste

1/8 teaspoon garlic powder

Combine all of the ingredients in a food processor and process, pulsing on and off, until coarsely chopped (or mash by hand). Do not overprocess; a coarse mixture is more like a real egg salad.

Cider Vinegar Dressing

1 cup cider vinegar

3 eggs

¼ cup all-purpose flour

1 tablespoon dry mustard

1 teaspoon salt (optional)

¼ teaspoon freshly ground black pepper

2 tablespoons margarine

Artificial sweetener equivalent to ½ cup sugar (optional)

In a heavy saucepan, whisk together the vinegar, eggs, flour, salt, pepper and 2 cups water. Cook over medium heat, stirring constantly, until smooth and thickened, about 6 minutes.

Remove from heat, stir in the margarine and artificial sweetener. Whisk until smooth. Pour into clean jars. Cover and refrigerate up to 3 months.

ddoiron@panews.com

Taste of Gumbo packs the house

Taste of Gumbo packs the house

 It was kind of like hearing "Elvis is in the building."

I kept hearing Esther Benoit was at Taste of Gumbo long before I found her and got my hug. In Port Arthur, her name is associated with gumbo now so is her son, Kurt's. They chatted at his Benoit's Cajun Cuisine booth.

DeQueen Elementary’s gumbo full of big chunks of chicken kept me coming back to their Taste of Gumbo booth. The Medical Center of Southeast Texas always has a popular pot and again people were talking it up. The Robert A. “Bob” Bowers Civic Center was full of friends for Saturday’s Rotary Club of Port Arthur Taste of Gumbo, Etc. My family was among happy diners. We are glad we stuck around to the end, when they announced the city of Port Arthur booth had crawfish boudain. Soooo good.. As Mark Porterie, King Gumbo, said, “Everybody’s happy.” We also appreciated Sweet Pea the D.J. for a crowd-pleasing mix of tunes.

Fair time

The Y.M.B.L.’s South Texas State Fair is in full swing at Ford Park in Beaumont, through Easter. I sampled some sausage there, and my other food tale is about the animals. I fed carrots to alpaca and other furry creatures I haven’t seen in every petting zoo. At first I wanted the goats to nibble, so I wouldn’t have to touch them too much. But it was so fun I let the others “slime” me with their thick tongues. I didn’t even have a kid with me for all this excitement.

Egg purse?

Egg-Tainer is designed to transport whole or deviled eggs, and I’ve made it my new salad purse. I love Snapware and this new Snap ‘N Stack two-level tote keeps your eggs from arriving in a a mess. The BPA-free stackable design with two removable egg holders  can go right to the table for serving. It’s dishwasher, microwave and freezer safe and even offers a lifetime warranty.

The first box, with a handle, can carry your greens and the bottom can hold a container of dressing, croutons and other toppings. I can think of a dozen ways to use Egg-Tainer, even if you don’t have a dozen eggs.

ddoiron@panews.com

Seasonal flavors come all at once

Yogurt and fish are what I craved after watching a program on life in Biblical times.

What I had was shrimp someone gave me that should be eaten soon. I made that with preserved lemons and served it over jasmine rice while burning candles in the shamrock-covered holders my mother-in-law got on her journey to Ireland. I put them out each St. Patrick’s Day. I’m already thinking ahead to the Italian food put out on St. Joseph altars and looking forward to the bread and olive oil meal I celebrate while watching “Jesus Christ Superstar” in the Easter season.

I’m thankful for all these meals and hope that everyone can enjoy such bounty.

Let’s cook

Texas Women, infants, and Children encourage eating the rainbow of healthy, colorful foods in a beautiful cookbook that should make anyone want to get in the kitchen. “Let’s Cook with Fruits & Vegetables shows ways everyone in the family will enjoy eating the right way. Melon boats with frozen yogurt are one attractive example.

Mango-tomato salsa and spicy pea dip with lime juice and garlic are two other appetizer selections. Here’s a quickie dip that sounds tempting:

Tofu Dip

1 14-ounce package silken tofu, rinsed and drained

1 packet ranch dressing seasoning mix

In a blender, combine tofu and seasoning mix. Puree until smooth. Refrigerate overnight to allow flavors to blend.

Too salty?

Okay, is it just me? Does anyone else seem to gain about 5 pounds after one restaurant meal? I rarely cook with salt or add any at the table, so I’m nearly always affected by a weekend treat. My husband and I each woke up in the middle of the night to down water after a fried seafood dinner.

I tasted gumbo out recently that stung my tongue with saltiness. I’d love to hear from readers if you have stories on this. Contact me at the address below and put SALTY in the subject line:

ddoiron@panews.com

Ready for Taste of Gumbo?

 

Ready for Taste of Gumbo, Etc.?

Who isn’t?

This is one event Port Arthur folks support spoons at the ready. The Rotary Club of Port Arthur is rounding up restaurants and other groups for the 26^th annual Taste of Gumbo. Dr. Mark Porterie is King Gumbo and he says he loves to eat it, but doesn’t make it. He did serve time at his mother’s side stirring the roux until it was just the right brown, he said.

Steve Megas of The Schooner said the Nederland restaurant team loves dishing out gumbo to their regulars, who always show up at Taste. They also love that the $8 ticket helps Rotary give to good causes, he said.

Serving  will be from 11 a.m. to 2 p.m. Saturday, March 23, at the Robert A. “Bob” Bowers Civic Center in Port Arthur.

Remember, the Etc., part means that groups who aren’t necessarily famous for their gumbo will be serving up some other treats. I guess that’s for those who don’t care for gumbo, but I just don’t know any of those people. Get your tickets at the door. Children 5 and younger will be admitted at no charge.

Floyd’s, Holiday Inn Park Central, Chick-fil-A and Medical Center of Southeast Texas will be among participants, Porterie said.

It’s easy being Super Green

Some people aren’t hiding their healthy habits or trying to make good-for-you food taste like something else, but sometimes a sweet boost can sure dress up something simple like . . . grass. Wheat grass, for instance. Amazing Grass has put out Green Superfood whole energy bars that have earned their oats, barley, etc. I like the sweet and savory almond, though chocolate chip coconut is no slouch. They’re not unlike a green, figgy type candy you know you like. If you want your bars to read cold processed, soy free and vegan on the label, you’ll feel real good about the tasty boost Amazing Grass is offering.

United Way gets barbecue bonus

The Golden Triangle Chef’s Association is gearing up for the 2013 Bar BQ Cookoff to benefit United Way of Mid & South Jefferson County. It will be May 3-4 at Port Neches Park. To cook or eat, contact gtchefs@gmail.com or call (409)363-9529 or (409) 988-3355.

ddoiron@panews.com

Copy your favorite snacks froms scratch

It’s part art, part science and part temptation. Casey Barber shows home cooks how to make versions that look and taste like your favorite snacks from Mint Milanos, and Mallomars to Goldfish Crackers. There are pages of this stuff and the photos look just like the professional versions. This book is fascinating and you get to know Barber and get some fun facts about your snack attack picks. 

I’m not gonna like, some of the processes are long, but if you’re working on a family fave, it sounds like fun. Even if you don’t make the actual product as designed, you still get “secrets” like how they make Dorito’s go all “cool ranch.”

Barber got me in her sweets and candies section when she writes that sometimes “bowl of popcorn = dinner. I love when that happens.

Sunny side blue

Go gourmet with two ingredients. I made a quick and memorable meal by frying an egg and melting blue cheese on top. Okay, you can cook with olive oil and add red pepper if you want to get really complicated.

Pass the Clongs

Okay germ freaks, get ready for Dreamfarm, an Australian design company that has a colorful way of solving problems.

There’s a bend in their kitchen utensils that keeps the bowl of your spoon, or silicone Supoon off the counter. The tongs become Clongs, and feature a click button to close them up. Models in yellow, pink, red, purple, etc., color up your kitchen.

New items feature a mini Supoon with a flat bottom that becomes a spatula to get every last scrape from your jar and the Chopula Steel chopping sit-up spatula. You other utensils will welcome the company.

ddoiron@panews.com