Dish obsessions and getting the chicken's finger

 

                    Small plates are my thing right now. They make my serving seem bigger. I never wanted fancy formal wedding china, or special Christmas plates to be hauled out, treated with extra care and stored again until next year. In the ‘80s I thought I’d never want plain white plates again, but now I think they highlight the food’s colors and textures. But I also like colorful Fiesta ware. When I visited a dish-forward estate sale, I got it. Dishes packed shelves, counters, cabinets and were stacked along the floor. Saucers, platters, mugs and cups seem to sneak in and take over. I’m sure most families around here could use a different cup every day for month and still have more to go. Got a favorite dish at home? A least favorite? Share your stories.

                    Chicken or space travel? Spoiler Alert: This is Texas, so there is gravy. Astro Chicken wears a helmet as a mascot for Layne’s Chicken Fingers. This new hot spot on College Street in Beaumont has cups reading “Giving the finger since 1994.” Born & Breaded in Texas means they began in College Station. Any wonder they wear maroon? There’s no question these fried bites alone or tucked between Texas toast are satisfyingly delicious. You’ll gobble them up like I did, with fries and signature sauce, or a range of other sauces or gravy. The Club Sandwich is extremely popular for a reason. I loved hearing their philosophy. You can be laid back like a chicken, as long as you are precise about something as important as flying through space, or making their stand-out chicken fingers. Yeah, I like that. I like those fries, too.

REDUCE – Bento lunch boxes have been an obsession and I’ve found a new fave. Not only is it a BPA free food-grade silicone in a peaceful green, this baby is leak-resistant, great for portion control and a match for the dishwasher, microwave, and freezer. Foodies wanting to do their part to reduce waste usually have to give something up. We’re not even sacrificing style, here. Take it anywhere. It will softly store your bites. Replenish Home Goods has more in the food-keeping and Swedish dishcloth arena. I’m scrubbing up the kitchen with a feather-patterned towel that replaces 17 paper towels, again, with style. Toss them in the dishwasher. Read up on this black, woman-owned business at www.replenishomegoods.com

 

 

                  Darragh Doiron is a Port Arthur area foodie getting in the holiday mood. Share your finds with her 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

Around the world in bites and books

 

Gumbo, cornbread, beans and rice and Esther’s Cajun Cake were some popular flavors at this past Saturday’s Cultural Heritage Showcase, a Quasquicentennial celebration at the Robert A. “Bob” Bowers Civic Center. So many of Port Arthur’s diverse cultures were highlighted with dance, music, art and more. You know I loved the “flavors” part. Hey, everyone else did, too. The Italians included cookies from Rao’s Bakery in their corner. Vietnamese representatives offered colorfully packaged candies in fruit flavors such as lychee. Gail Pellum, who coordinates Juneteenth in our area, served up sweet potato pie bites.

An interesting one came from the Philippines. Cristy Burnham served cassava cake from yucca root and said it was her personal favorite. I loved it, but I was even more attracted to ube (considered a purple yam) that was fashioned into candies and cookies with white chocolate. This food was purple, my favorite color. The group displayed a bowl of the actual yams next to the beautiful cookies. All this purple food ought to go over well with Port Neches-Groves fans. I spoke to several people really enjoying themselves at this Port Arthur “birthday” event.

 

Speaking of global topics, here are some fun books that feature flavors and/or travel:

 

“Cake Mix” – Remy’s new classmates ask “What are you?” Baking a cake with her mom leads to “Learning to love all your ingredients.” This book offers a delicious way of explaining mixed ethnicities to children. Her cake includes flour, eggs and flavorings that make it her own. Her mom explains to Remy about her parents’ backgrounds mixed to create her. Then Mom guides her through a lesson that later the whole class can enjoy. Mikki Hernandez wrote this book created the MixedKids&Co blog.

“The Sun and the Planets” is a supernova kind of cool pop-up book with “wow-grade” tidbits on every page. Patricia Geis is the author. Inside is a 3-D Solar System with Pop-Ups for kids to “investigate like a real scientist with interactive models and mechanisms.” So they’re all paper, but the pull-out star chart is crazy helpful to little scientists. In my school days I’d have wished for a fun book like this for every subject. If the recent eclipse boosted interest at your house, look to these pages for facts that are certainly not “trivia,” such as: Our solar system is a tiny part of the Milky Way, which is just one of two trillion galaxies that make up the universe. Mind blown.

“Brooklyn Bound: A Coloring Book” – You might expect a bagel and deli reference in this adult color book. I found them. Building fronts and street signs guide you through these pleasant pages. Other signs in windows or on buildings are for Peppa’s Jerk Chicken, Fisherman’s Cove, Pete’s Candy, Cold Beer Store, Love Dough Pizzeria. Mikayla Sherfy takes us through Bedstuy, Brooklyn Heights, Vinegar Hill, Coney Island and more. So don’t worry, you can almost feel yourself walking off the calories. Let’s head to NYC!

Darragh Doiron is a Port Arthur area foodie who loves trying new things from everywhere. darraghcastillo@icloud.com

Foodie seasons are upon us, PSL, etc.

 

 

                  Foodies can’t escape PSL. That’s Pumpkin Spice Latte season and it’s here, along with some Christmas décor I’ve spotted at Central Mall. I’ve enjoyed some Starbucks Salted Caramel Mocha from in single servings and enjoyed apple butter in quick oats. I have a shaker of my own chai blend and separate cinnamon and cocoa spices at hand. The secret is you don’t have to tip the scales with a high-calorie bomb of whipped cream and drizzled coffee. You can simply enjoy those flavors in a more natural state.

                             But anyways, here are some seasonal indulgences I’ve come across for living the good life.

                    Not your squirrel’s nuts – Are you a sucker for tins as much as what’s in them? Sugar Plum is at it again with an old-fashioned look to Alcohol Steeped Beer & Bourbon Peanuts. The look is a little bit Art Deco and a little bit Farrell’s Ice Cream Parlour. Inside are bags of premium peanuts in Irish Stout, Jamaican Lager and Kentucky Bourbon. If your holiday is a tailgate, Thanksgiving hostess gift or stocking stuffer, go to town. This lovely line also has cylinder boxes marked “A Little Taste of Happiness.” Their chocolate flair is known to all with these offerings full of white drizzle over milk chocolate pretzels, graham crackers and sandwich cookies. Does the name and flavor stand alone? Sure. Does package art of animals in sweaters add to the holiday spirit? Guilty. Guilty pleasure to share with friends. It's a Forty Fort, Pennsylvania thing. www.sugar-plum.com

Fall for  Apple Butter – Down south we’re more likely to spread fig preserves on biscuits than to schmear on apple butter on cake. I’ve only tried apple butter twice and realize I’ve been missing out. Manischewitz brand that gives us “comfort food for the soul,” has this naturally sweet apple spread in a jar so you can scoop out this thick, brown, spicy goodness onto crackers and cakes. I’m seeing a fall board of this concoction with fruit, ginger snaps, etc. It’s fall in a jar from www.manischewitz.com  

                  Tuscanini Extra Virgin Olive Oil is a “golden” bottle of joy suitable for Passover that like Manischewitz, is part of the Kayco family of Kosher and Beyond foods that is the leading kosher food distributor in America. I’m getting a relaxed feeling from watching the truck at www.kayco.com repeatedly pull into what looks like a sparkling clean facility. And also imagining all the delicious products rolling right back out and headed to stores and family tables. This olive oil has been going on my fall requisite popcorn dinners.

                         Darragh Doiron is a Port Arthur area foodie who loves the flavors that come with every turn of the calendar. darraghcastillo@icloud.com

Going Crackers

I can’t recall the last time I personally purchased crackers, yet I always seem to have them in abundance. People bring them and leave them and I try to ration them into my lunches, so I don't eat too many at once. As a kid I was not keen on saltines but considered Captain’s Wafer’s a fancy treat. Now my sister goes crackers when she visits and hits H-E-B. Their lines came in jalapeno, rosemary, beet and more. Can’t “beet” that. So then I begin to wonder why we say “going crackers” crazy or wacky. Turns out we can thank the Brits for this naval expression referring to firecrackers in one’s head. Or it could mean becoming extremely annoyed or angry, as if someone ate all your crackers.

 

Prime Shrimp makes is easy. Say you’re in the Cajun Capital of Texas (Port Arthur) and you’re dreaming of Louisiana Boil or New Orleans Style BBQ shrimp for supper. You pull out some Prime Shrimp boxes of those varieties and in 10 minutes you could be sopping up the juices from your plate. But plan ahead Cajun food lovers. You’ll want to make a pot of rice, acquire a loaf of French Bread, eye some corn or make a salad to go with your feast. Prime Shrimp is a box of frozen stuff that gets rave reviews online. I agree. Cook in the bag with no thaw and no mess and you get two servings sure to impress. These compact boxes fit in your freezer so you’ll always have something special in the house. The “about us” section at www.primeshrimp.com shows a young fella at work. In 1943 the founder was 16 and dreamed up a shrimp peeling machine for his dad’s packing plant in Houma, Louisiana.

 

     Wild Mackerel - Maybe I wasn't supposed to eat all the olive oil, but it was so good on the fresh cucumbers and cherry tomatoes I brought to augment my can of wild caught fish. Omega-3s make a great lunch date when you are otherwise alone. Insert joke here about eating boring cans of smelly fish. But wait, this was neither boring or smelly in any way. Safe Catch Skinless Boneless Wild Mackerel is from the North Atlantic and joins the line's better-for-you fish products. It's clean protein touted for kids, pregnant women and lunch-box divas like me. This was a delicious quick  noon meal or it could have been inspiration for a more fancy dinner. No rules here, except the Safe Catch high standards you can read about at www.safecatch.com My can was refreshing and my body felt good absorbing the nutrients and olive oil in the tin. It also prompted me to ask why we say Holy Mackerel and it is apparently a reference to Catholics eating fish on Fridays.

 

     Bonus Kitchen Thing - Lock Socket is a charger lock that screws into an outlet so your USB charger cube is always ready for your iphone. If charger-lock.com could make your life easier, you can install this in minutes. Lock Socket

 

Darragh Doiron is a Port Arthur area foodie going crackers in search of fun foodie research. Reach her at darraghcastillo@icloud.com

 

Port Arthur stops make bucket list book

 

Texas pride is miles wide and ‘bout to get wider, thanks to a new book. Some of what Port Arthur is famous for gets into “100 Things to Do in Beaumont, Texas, Before You Die.” There’s a bucket on the cover. If you’ve already bucket listed everything in these pages, you get a gold Lone Star. But maybe you ought to pick up your copy at Museum of the Gulf Coast gift shop, just to be sure. The museum is listed, after all. Get some for your friends and family who aren’t lucky enough to have our zip codes anymore.

 

Lauren Monitz is the local author who must have had fun compiling this list. She’s traveled and written all over the place. Not from here, but she sure took to it like a duck to water at Cattail Marsh.

Here are some of my favorite section titles, where you can read up on some of the best our area has to offer:

 

* Find Your Favorite Local Legend at the Museum of the Gulf Coast

* Learn to Bird (including Sabine Woods)

* Cast a Line and Reel In the Catch of Your Life Fishing (including Sabine Lake, Walter Umphrey State Park and Keith Lake)

* Spend the Night on a Floating Campsite at Sea Rim State Park

* Race on a Sailboat at the Port Arthur Yacht Club - No Experience Necessary

* Follow the Faith Trail (including Our Lady of Guadalupe Catholic Church and Shrine, Queen of Peace and Buu Mon Buddhist Temple and gardens)

* Sip Locally Made Spirits at Clifford Distilling, LLC

* Hit a Bullseye Throwing Axes (Avenue Axe in Port Neches) 

* Shop the Boutiques on Boston Avenue 

* Hold, Feed and Wade with Alligators at Gator Country

* Get Retro at Mike's Old Fashioned Soda Fountain

* Eat the Best Burger of Your Life at Daddio's Burger (Port Arthur has one, too!)

* Indulge in the Oldest Bakery in Southeast Texas at Rao's Bakery (Nederland has one, too!)

* Sip Your Way Around Southeast Texas on a Craft Beer Crawl (including Buckstin Brewing  Company in Nederland and Neches Brewing Co. in Port Neches)

* Take the Car Ferry to Galveston

 

There’s lots more to cover in this book. Stocking stuffer tip: If your family has big stockings, these Reedy Press books are the perfect thing to stuff inside for holiday exploration.

 

Darragh Doiron is a Port Arthur area foodie who knows there’s always something fun, delicious or adventurous going on in Southeast Texas. darraghcastillo@icloud.com

Taco Salad or Frito Pie?

 

As fall is in the air, we start craving. Aromas of funnel cake waft through the air at festivals and corn pudding is sounding good. My sister’s visit back home to Texas got her thinking of Frito Pie. My first was at my grade-school carnival and I was impressed to get that cheese- and onion-topped chili served in a slit-open chip bag. It is a “Texas thing.”

          Taco Salad is just as appealing and even better when enjoyed outside. This one requires a platter so you have room for guacamole, salsa and sour cream.

          What’s your favorite of the two? I’ll bet there are plenty of memories associated with each. But, don’t worry. You don’t actually have to choose just one. Memories may not have calories, but they sure induce cravings.        

When You “Heart” Curry – My sister’s circle eats curry like we do gumbo…. All the time. So she never wants to have it when we’re together.

                  Mike’s Organic Curry Love comes in a packet of Red Thai Curry Sauce with a serving suggestion image of a bowl of sauce with a dollop of rice, mushrooms, fresh herbs and a lime peeking out. I made some for a friend who raved about it. Galangal is the new word I learned from playing with the Massaman Curry Paste version. While ginger is spicy but sweet, this root is peppery and earthy with hints of mustard. Shallots, lemongrass and dried red chili make this small-batch blend from Thailand an armchair travel experience. www.mikesorganicfoods.com

                   Activated You – A neighbor’s child recently walked over with an elderberry plant for me and then bam, I try Activated You Immune Complete. Zink, elderberry and Vitamin C in Peach Berry flavor gets pumped into your mouth for a daily immune support complex. It seems like every season is one to get a little health boost. This is a flavorful little “extra.” If vacations, celebrations and other aspects of “the good life” lead to indulgences and feeling “icky,” I’m still enjoying benefits of Morning Complete, a powder mixing up the best green superfoods blend I’ve ever indulged. Using flavored tea as the liquid is my trick. Essential Skin Food has French Maritime Pine Bark Extract. Advanced Restorative Probiotic capsules offer “30 Unique Strains” and help get one back on track. Remember to use regularly and keep up good habits. Then the occasional Taco Salad or Frito Pie will work with you. Happy fall, y’all. It's coming. I know it is. www.activatedyou.com

                        Darragh Doiron is a Port Arthur area foodie inspired by bold flavors. Share your stories at darraghcastillo@icloud.com