Pecans, Yummy Texas Pecans

The Pecan Tree is the State Tree of Texas and for the first time in about 50 years, I find myself without a Pecan tree in picking proximity!  At my last home, in Austin, we had numerous huge Pecans in the back yard, watched a rogue seedling grow to a towering tree in the 13 years we lived there, built a tree house for our now-teen in that same tree, had to cull a dying tree from a ginormous stand of three that must have been there when the house was built in the early 70's...just lots of history with Pecan trees.

Photo Source: Google Images

The nut is tasty and I can recall days from my childhood, up to days just 3 years ago, sitting on a front porch shelling and eating pecans.  We usually kept a bucket of pecans next to the front porch glider and nothing was nicer than swinging and cracking, picking the nut and eating it, on a nice Fall day.  I love pecans!

I stopped in Coastal Mail today (in the little strip of shops out in front of Wal-Mart on Hwy 100) to get, and mail, a Priority envelope and while Mike was kindly preparing a label for me (that's why I stop at Coastal Mail...that friendly personalized service - just love it), I noticed a pile of bags filled with nice looking pecan halves.  I hollered over to Mike "hey, how much are these?"  He replied, $10.  They were marked as a fundraiser benefiting the Port Isabel Merchants Committee.  I grabbed a bag, hefted it to get a feel of how much might be in there...I estimated almost a pound...and took my bag to the counter.  I asked Mike if these were local pecans (I know they aren't TOO local unless someone is hiding the pecan trees) and he said they had to drive up to Edinburg to pick them up, where they were packaged, but they were local to a "general area" here.  They were labeled Texas Premium Sweet Pecans, and that was good enough for me. 

Sorry the label is so poorly pictured - it is gold and highly reflective!

I weighed them up when I got home...14.3 ounces (good guess on the weight, huh?) and I put these to the side.  My hubby came home and eyeballed them as he walked by the counter.  "How are those sweetened?" he asks.  "Not sweetened, just SWEET honey...after all, they ARE Texas Pecans!"...I knew that would garner a big groan from his old Yankee self...and it did :-)  He routinely laments the grandiosity of Texans who think everything is bigger and better in Texas.  <grin>  Now, whenever he digs at me about it, I burst out into a full rendition of Texas Our Texas...and I've noticed the slurs have dissipated a bit. <bigger grin>  He doesn't just dislike the song...he hates it.  Full of grandiosity.  Well, yeah!

Anyway, I like roasted pecans, pecans in caramel, some pecans in candies, not particularly in baked goods...but mostly I just like them raw, the nuts cracked together in my hands, and picked out and eaten raw.  Yum.  This bag will have to do me since I have not seen a single Pecan Tree since moving to the Texas Gulf Coast!

So, locals...if you are looking for some tasty pecans - stop by Coastal Mail (or likely many other Port Isabel Merchants) and pick up a bag of Texas Premium Sweet Pecans!  Shop LOCAL!!!

(Hey, they also have some of those cool Port Isabel tee shirts that turn colorful in the sun - sunshine activated shirts...how cool is that!)

Bon Appetit, Y'all!!!

Red Snapper en Papillote



Photo Source:  Google Images



As October approaches, it is one of the best fishing seasons of the year.  The weather is gorgeous, the Red fish are running, and speckled trout are plentiful.  October is also Red Snapper season.  Yum, yum!  Who could ask for anything more?  One of our favorite seafood dishes is derived from an Emeril Lagasse recipe and adjusted to our tastes.  The teen-ager "created" this particular recipe and I act as his Sous Chef on the evenings we make it.  He does enjoy telling me what to do!  One of our first efforts in 2008 is shown here, with freshly caught trout from the Laguna Madre, although we have tweaked it a bit since that time.  I've made it with jumbo Gulf Shrimp, I've made it with bay trout numerous times, and most recently, it's been Red Snapper.  If you want to impress your guests...this is a sure thing!

Bay Trout en Papillote ala Ian





Red Snapper en Papillote

Ingredients:

• 
  
  Whole Wheat Orzo (available at HEB in Port Isabel)
• 
  
  Chicken Stock                                   
• 
  
  White Fish (Red Snapper, Trout, Tilapia all work well) OR Jumbo Shrimp (just reduce cooking time to 15 minutes for shrimp)
• 
  
  Olive Oil for drizzling
• 
  
  Butter – 2 TBSP for orzo and 1 Tsp per piece of fish
• 
  
  Basil – about 3/4 cup, rolled and thinly chiffonade - do not use dried basil
• 
  
  Fresh Thyme if you have it – sometimes I can’t find it down here and do without
• 
  
  Green Onions – thinly sliced white and green sections – about 2 per serving (or thinly sliced shallots are a great substitute)
• 
  
  1 large clove garlic for 4 servings– extremely finely chopped
• 
  
  Lemon Pepper to taste                                               
• 
  
  Lemon Slices – 3 per piece of fish – thinly sliced – seeds removed
• 
  
  Lemon halves to squeeze over fish
• 
  
  Crisp white wine (like Pinot Grigio or Sauvignon Blanc) - use what you need and drink the rest!
• 
  
  Parchment paper - one 18-20" sheet per serving to form individual packets
• 
  
  Baking sheets with edges  - half sheet pans - cookie sheets.

Prepare orzo in chicken stock instead of water per package directions – slightly undercook.

While orzo is cooking - prep all of the rest of your items so you can put the packets together without stress ;-)

Drain partially-cooked orzo and return to pan, toss with 2 TBSP butter, a pinch of salt, a handful of the chopped green onion, and some of the basil – set aside. 

Prepare packets by folding a large piece of parchment paper in half.  Lay it on the baking sheet so one side is down as a base, and the other side is a “top”.  Place a cup of prepared orzo inside the bottom half – close to the fold and place the fish in the center, on top of the orzo.  Season fish with lemon pepper and salt if desired.  Sprinkle with basil, a tiny sprinkle of garlic, green onions, and a bit of chopped fresh thyme if you have it… and top with lemon slices.  Squeeze lemon juice over it all (to taste).  Put pinched bits of butter all over and drizzle with Olive oil – sprinkle about a half tablespoon of wine over it all.  Fold the top (the cover) of parchment paper down so the sides meet.  Tuck the corners in at the fold, and starting at one of the folded sides, roll the parchment into a packet…working around to the other side, gathering and crimping as you go.  Roll it tightly, to the edge of the orzo.  Repeat for each packet – each cookie sheet will hold 2 packets, maybe 3.  If you can't get it to hold together - you can secure it by threading a toothpick to the end where the roll ends.  I've only had one packet leak...they hold together better than you imagine.

Photo Source:  Google Images

Bake at 350 degrees for 20 minutes or so depending on size and thickness of fish.   Place each packet directly on individual serving plates and open at the table.  With a sharp knife, carefully slice a steam vent in the center of the packet.  Cut the rest of the way across once steam is released and tear open the packet.  Eat directly from the packet on top of a dinner plate.

You can do the same process without the parchment packets by using a large chef’s skillet on the stovetop – put down a bed of partially cooked orzo, place the fish pieces on top, proceed as directed above, put the lid on the pan and cook on a medium low temperature until fish is done.  Will need a very large “fish spatula” to lift the servings onto serving plates, gathering up the orzo under the fish, and spoon the rest of the orzo onto the plate next to the fish servings.

We generally serve with a simple steamed vegetable, like broccoli, and a crusty loaf of hot bread.  Woo wee, them are some good eats!!!

Bon appetit y'all!

SPI Seafood and Music Festival

What are you doing next week-end?  October 1st and 2nd?  Yep, that's the date!

The South Padre Island Seafood and Music Festival is where you'll find me! 

I'm looking forward to hearing Vallejo on Friday evening as well as The Toadies and more!

Saturday will bring lots of sun screen and a hat, a free seafood basket if you are one of the first 5000 to be in line to get one, coastal and Texas art vendors, lots of festival food, and an all-day line up of excellent Texas music, including Kevin Fowler, that cutie Wes Hayden, The Trishas (they remind me of music I might hear at the Kerrville Folk Festival - really nice sound), and the very nice voice of Phoenix Hart.  There's more...check out the full line up on the festival's Facebook page or the website above.

Although you can hear him on a regular basis at PadreRitaVille, I look forward to cheering for South Padre local favorite,  J Micheal Laferty, who, I hear, will be playing Saturday afternoon from 1:30 -2:30 .  Can't wait!

If you can't make it down - well, you probably didn't try hard enough....but, if that IS the sad case... you can always spend some time surfing the best live web cams spread out over the island to see what a beautiful day you are missing!  They have some cool controls so you can control the cameras for short periods.

If you are still standing come Sunday morning, it wouldn't hurt to stop by for some fabulous fresh local products before heading home.  The South Padre Island Farmer's Market is held from 11:00 a.m. to 1:00 p.m. every Sunday, just north of the Convention Center Stage where you partied the previous day.  It has some of the best produce you'll find anywhere...so make a point to head that way before heading home!

As you are planning your trip - be sure to check out the archives here so you can be sure to pick a great restaurant for your dining pleasure.  And remember, what happens on the Island, stays on the island!

All Photos on this page are from my personal collection!

Quik Stop

Photo Source: Quik Stop Facebook Page

People ask me where I buy my shrimp when I have them over for dinner, or when they are in town and want to take some home.  I have two answers.  I'll write more on the other answer another day...but my number one answer is Quik Stop in Port Isabel.  I used to buy at the B&A shop when I was here on vacation - even used their mail order once.  Then, one day, after I'd moved down here, I went in for shrimp and they were sold out.  The woman said "just go across the street to Quik Stop...we own that too".  So, I did and that was the beginning of a happy relationship (good thing because they closed the B&A shop - I'm guessing they bought the business???).  Anyhooo...I buy my Red Snapper filets there when they have it.  I buy my Gulf Shrimp there - and they always seem to have it.  I've bought flounder filets there...when they have it.  You never know what's going to be in the case until you get there.  They have their own fleet of boats and many "secret sources" for the "occasional" offerings you'll find in the case.  All I know is I've never had anything but the best seafood from Quik Stop.  It smells fresh when I unpack it, like the ocean...the way seafood should taste.  They never mind packaging it in ice for me, to maintain the absolute freshest flavor.  And, the people are friendly :-)  Always a plus!

I also buy my son's fishing shirts there.  He likes the Guy Harvey tee shirts and they have a huge selection of shirts, hats, fishin' wall art...and usually they have something on sale.  My oldest son buys all of his live bait there - and the teen buys his frozen bait there.  It's one stop shopping!  I also bought my fishing license there (not that I use it...but when I go with the teen, I like to cast a few lines myself - gotta keep legal).  I have to question the name, though...Quik Stop?  I think not.  Basically, it's hard to get the boys out of the store once we arrive.  They always want to browse the tackle, look at every kind of bait they have, look at all of their clever plaques on the wall, and look at the tee shirts.  Me, I'm there for some of the best local seafood every time!

When my oldest and his girlfriend were here this summer, I fixed a big Red Snapper dinner...and a big old "toss it on the table" shrimp boil another night.  They swear they liked those meals the best of all on their vacation (kiss, kiss... flattery will get you everywhere!).  I figure I fed the 5 of us a superb Red Snapper with Orzo entree, veggies, bread, and dessert for under $65 with wine!  I know the five of us couldn't have gone ANYWHERE for that price! 

It's a great solution if you are having guests and don't want to break the bank...or, if you just want to have some great, fresh tasting seafood at home.

I also enjoy their humorous signage which changes from time to time...I now see they have some great fishing "sayings" on their Facebook page.  Overall - a great family-operated place, at 501 Highway 100 in Port Isabel.  Ask for your bumper sticker next time you are there.  I need to send one to my son in Austin - I know he'd love it!



SPI FLIP FLOP FOODIE RATING:

4 – Lip smackin’ - good quality – flip flops will definitely be walking in their door again!

Star Fruit

Photo Source: Google Images

The final piece of fruit in my "tropical fruit trilogy" from Sunday's farmer's market excursion....ta da...Star Fruit.  The most familiar of the bunch, and sadly, my least favorite.  I've eaten Star Fruit before...but for some reason I couldn't remember the flavor - it was always in a salad or on a display.  It simply didn't stand out.  I was eager to give it a try and a bit disappointed in the results.

I'm a real fan of tart fruit generally, and the Star Fruit I ate today was slightly tart.  I don't know if it was the various textures I didn't like; the distinctive mouth feel of the slightly leathery skin, the juicy flesh, the soft but gristly feeling internal spines... or specifically what.  All I know is it just didn't "sing" to my taste buds.  In fact, I could likely go the rest of my life, never eat another Star Fruit, and be A-OK with that.  <shrug>  I didn't hate it - I just didn't love it.

That's too bad because Star Fruit seems like another one of those "pretty foods that are good for you".  One web site I found, Natural Living Cuisine, had a lot of good information about the fruit, as well as the same About.com article I read on Thai fruits which referenced the Dragon Fruit.  I followed the instructions for trimming and de-seeding and cutting my fruit and I had it for dessert with my dinner tonight.  As a matter of fact, it left a little after taste in my mouth - and not in a good way.  Sad...it's a pretty fruit.

It's a fruit I would, however, use again on a fruit display or as an accent in a salad...it would likely stand up to a buffet fruit salad - unlike bananas and pears.... and since I've tried it in salads before and it didn't stick out as distasteful- it will continue to be a consideration when I want an unusual, and nutritious, addition to a fruit salad!

So there we have it - three fairly unusual tropical fruits.  I intend to try some more unusual tropical fruits when I next visit the South Padre Island Farmer's Market.  I saw some things at the Rivers End Nursery and Farm stand that I didn't have any clue as to their identity.... I'm sure I'll be writing about one of those oddities in the near future.  For now, however, there ends the tropical fruit trilogy...I'm about ready for dinner out.  Hmmmm....where to go, where to go???

The Sugar Apple

Photo Source: Google Images

If you read my post about yesterday's visit to the Farmer's Market, you know I bought a couple of fruits I'd not tried before.  I was shocked to find my Sugar Apple, which was hard yesterday, was soft today and obviously ready to eat.  I tried to cut it, but frankly it was easier to pull it apart with my fingers.  The outside is kind of leathery feeling and did not slice easily.  It was, as described by the farmers, easiest to scoop out the insides and suck the seeds.  There is no obvious way to get to the fruit otherwise.  I used my fingers and plucked the seeds out one by one and then gently scraped the inside with a spoon.  That garnered less than a teaspoon of pulp (the scraping).  I took a couple of cell phone photos (I left my camera in the car and don't want to fight the mosquitoes to go get it right now).  You can see that there are a lot of black seeds with a thin coating of fruit.  The first bite tasted sweet, yet had an underlying starchy taste.  The texture is almost gelatinous.  I ate about 1/4 of the content and then went to Google the fruit to see what I could find out about it. 

I found this link from what looks to be a Purdue web site which gave a great amount of background on the fruit.  If you find one - and try it - don't swallow the seeds.  They are apparently toxic.  It's a lot of work for just a little bit of fruit.  However, it tasted sweeter and sweeter as I continued popping those seeds in and sucking off the pulp.  I am unsure whether or not I'll buy one again...but I'd LOVE to see this fruit as the Iron Chef America secret ingredient :-)

SandCastle Days Coming Soon!

Sandcastle Days are coming soon to South Padre Island - beautiful sand sculptures, many family activities, a variety of vendors of food, jewelry, art, t-shirts....so much more!!!  Make your reservations now and come on down to the tip of Texas.

Here's a youtube slide show from last year's events.  You don't want to miss it!  October 20-24, 2010

PadreRitaVille

I had the opportunity to try out South Padre Island's newest dining establishment this week, on their first day of business!  J. Micheal and Cathy Laferty have just opened the delightful PadreRitaVille at 4001 Padre Blvd.  I'll visit again after they are fully "in swing" but I wanted to put the word out about this new place to grab a bite on the island.  You can follow them on Facebook too!

The ambiance is Texas tropical (of course) with a parrot-head nod... nice variety of lighting ranging from colored drop lights to multi-colored string lights and an eclectic mix of candles and table-top tiki lights.  It is a cool and restful retreat from the glaring sun in the middle of a hot day.  Palapa umbrellas top the roomy tables and it just has a good vibe.  Cathy is highly visible as she checks to make sure everyone is enjoying their visit and that the food is good; the wait staff is extremely attentive as well.

Our table tried out appetizers primarily.  Starting with an order of the bottomless mild fresh salsa and freshly made tortilla chips we had a hard time deciding what we wanted (and so, of course, we ordered more than we could eat). We sampled good, crispy fried calamari, a Mexican Shrimp Cocktail with generous amounts of shrimp and fresh avocado (thank you - finally fresh avocado), and a GINORMOUS and delicious pile of supreme chicken nachos.  We all commented that the refried beans on the nachos were unusually enticing (I mean, who notices the beans usually?).  Four people munching steadily could not make a dent in the nachos!  The margaritas were deemed "two thumbs up" by my son and his friends, and I enjoyed a good glass of iced tea in a beautiful Mexican-style heavy glass with blue rim...and a curvy straw for comfortable sipping.  The dishes and glassware were of the quality I would use in my home...another plus!  I sampled a nibble of another person's all-you-can-eat fried fish and shrimp.  It was good and crisp and the tartar sauce was just right as well.  Word of mouth is that they will try to do everything "fresh" - avoidance of frozen products and Sysco main dishes; not the usual restaurant fare to be found on the island.  Hooray!

The prices were very reasonable and the atmosphere friendly and coastal...I'll definitely be back to sample the dinner menu as well.  I didn't get a chance to see their patio nor snap a photo of their sign...because I was in such a food and bonhomie-induced soporific haze...all I could think was "nap"...so I just forgot!  I'll be back, though, you can count on that!
(photo source sandyfeet's photos)

SPI FLIP FLOP FOODIE RATING:
4 – Lip smackin’ - good quality – flip flops will definitely be parked under their table again!

South Padre Island Farmer's Market

BASED ON TRIPS FROM FEBRUARY 2010 TO JULY 2010          As I drove up to the North shore area, where the local farmer’s market is held, I couldn’t stop the grin from spreading across my face. I was so happy to be back at a local farmer’s market! I parked on the side of the road, tried not to sink into too much sand, hopped out, grabbed my Central Market canvas tote, re-secured my hat – because, of course, the wind was briskly blowing – and just stopped to listen. I heard live music, I heard people laughing, I heard a gull or two, I heard the sound of flags snapping in the wind. Then, I sniffed the air – the salty sea air. The sun was shining and a complete feeling of Zen came over me. There is nothing like a farmer’s market!

The first trip to the SPI Farmer’s Market was, well, crowded. The Winter Texans were here and it was a new venture…it was a little chaotic. The produce was abundant (lots of greens and lettuce blends, broccoli, cauliflower) but sold rapidly. This trip was a little more laid back – April had arrived – the veggies were different. It was less crowded, more of the feel I’ve come to associate with off-season South Padre Island.

At one of the following visits I got celery, the first of the cucumbers, fresh-squeezed grapefruit juice, tender little carrots, young green beans, some herbs, speckled eggs, and other delectable vegetables. On other trips I’ve gotten melons, pineapples, greens, onions, broccoli, salads from Zeste and baked goods. This week I hear there is corn, sweet potatoes, melons, an abundance of squashes, and other end-of-summer yummies. My favorite vendor is Acacia Farms – they never fail to have beautiful product. But, really, all of the selections are wonderful for such a small market.

The SPI Farmer’s Market just makes me feel good. I stood in the sun for a moment, listening to guitar music, browsing the offerings at the Paragraphs Book Store kiosk and was so happy to be living here in this beautiful area... with a soul-deep need fulfilled; to be able to access locally-grown produce in a friendly small-town environment – just heavenly. The market is currently held on Sunday each week, from 11:00 a.m. to 1:00 p.m. just north of the Convention Center at The Shores. You’ll see the white tents and the cars parked along the road. See you there!

SPI FLIP FLOP FOODIE RATING:

5 – OMG – that was an outstanding EVENT! I can’t wait to go back!