June wine dinner at Carino's

Based on last month's disaster I should not have gone this month. However the food seemed to be pretty full proof so I took a chance

Antipasto Platter An assortment of grilled eggplant and zucchini, roasted Roma tomatoes, shaved prosciutto ham and Kalamata olives drizzled with extra virgin olive oil and served family style Paired with Nobilo Sauvignon Blanc. While the eggplant could have use a tad more oil and some salt the rest of it was great especially the tomatoes.
Roasted Tilapia "In A Bag" Steam-baked parchment style with oven-dried tomatoes, fresh vegetables, basil pesto and roasted rosemary potatoes Paired with Clos du Bois Chardonnay

Opened up it revealed perfect cooked fish on a bed of potatoes and asparagus topped with tomatoes, herbs and lemon slices. Made a nice presentation.

Pasta Amatriciana Crispy applewood smoked bacon, caramelized onion, San Marzano tomatoes with spaghetti pasta and grated Pecorino Romano cheese Paired with Blackstone Merlot

As you can see I found this dish quite tasty despite the al dente pasta. I am a barbarian and like my pasta cooked through. The sauce however could make shoe leather tasty.

Lemon Tiramisu A summer twist on our classic handmade dessert - citrus infused mascarpone mousse layered with soaked ladyfinger cookies Paired with Hogue Late Harvest Riesling
And it was. A sprite taste to finish off the meal. All the wine pairings were good.

I generally go to these dinners alone as my eating group does not particularly like wine dinners. At the last three I attended I was approached by someone asking me to join them. While I generally eat alone and do not mind it, the conviviality of the wine dinner seems to embolden people. I have never rejected( I am not yet that much of a curmudgeon) the approach and have always had a lovely time. This group being mostly younger had superior phones so they got someone to take our picture and then it got sent to my e-mail. I have always had trouble with names so they will have to forgive me if I do not name them except the birthday girl Monica (on the right hand side of the picture).

Floyds

ABOUT AND BEYOND

Floyd’s Cajun Seafood & Texas Steakhouse
2290 1-10 South
Beaumont TX
409-842-0686
www.floydsseafood.com

Seven days a week 1100 AM to 10: 00 PM $2 to $24

I go to Internet sites that feature food from Houston to New Orleans. One day I noticed an establishment that started around Houston had an outpost in Beaumont. I scoped out the website and it looked interesting. I gathered some of my eating group and we had lunch there on a Saturday. It is situated in the old Don’s Seafood building. The interior seems shopworn but clean.

The breadbasket that hit the table as we sat down proved to be garlic bread made with a decent French bread. Crab Boulletes and Crab Stuffed Grilled Mushrooms appetizers were ordered for the table. The boulletes proved to a rice base product formed, coated and fried. They contained more than 50% crab and quite tasty. The mushrooms were huge and had been dewatered as not to water down the filling. That filling contained at least 75% crab and the grilling add a nice smoky flavor. Lemon butter accompanied it.

I ordered Seafood Gumbo. A very dark roux added its flavor to a superior seafood broth with a fair amount of crab and shrimp. This and the rice on the side made this a slam-dunk for me.

My baking friend went with a Shrimp Creole. It contained lots of large shrimp in a tomato sauce with onions and green peppers. My taste proved to have a bitter undertone. A little sugar could cure that. My food board friend opted for Chicken and Sausage Jambalaya. What came out could have feed at least three people with leftovers. What seemed at first to be a red i.e. tomato jambalaya prove to be coloration from the sausage which besides being smoky contained lots of paprika (Mexican influence?). My taste had a good spicy flavor profile with a well-cooked rice base and tasty chicken. My engineer friend went with Grilled Snapper. It looked perfect and was perfectly seasoned but slight overcooked which destroyed the texture. The mushrooms were so good that my sister had them for her meal.

I went with Seafood Courtbouillon. Not like the tomato based one of Southwest LA, this one was roux based with no tomato. I got a huge amount of sautéed large shrimp and crawfish along with fried catfish pieces in a dark stew like liquid with onions and bell pepper. It tasted wonderful and I liked it a lot because of the dark roux. When done properly the roux lend a roasty toasty nutty flavor to a dish.

We tried their Bread Pudding. We were put aback when it hit the table. The sauce covering it was pink like Pepto-Bismol. Once someone got the courage to taste it, it proved ok. One diner suggested a strawberry base. The bread pudding itself had peaches in it. All in all not a terrible dish as first appeared.

This is an excellent place to stop if in route on I-10 for a little different take on Cajun cuisine. We never got to chance to taste the Texas side.

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Victoria’s Taqueria

OUT AND ABOUT

Victoria’s Taqueria
1004 Broad Street
Lake Charles, LA
337-436-5124

Monday to Saturday 6:00 AM to 4:00 PM $1.50 to $15

To a former gas station turned donut shop now comes a take away only Mexican taco venue. What is nice is they can utilize a couple of additional features if they choose to. There is a large room in front of the counter where tables and chairs could be placed so people could sit down to eat what they have gotten at the counter. It has the requisite restrooms. They also have a drive thru window that could be limited to call in and pick up orders. That would certainly make me a happy fellow.

For breakfast they have the usual suspects (egg, bacon, sausage, etc) on either corn or flour tortillas. I went for Chicharron, pork skin braised in their atomic green salsa. I love the texture and flavor so I will take the heat for this dish. The other one I went with was Nopalitos. This is Nopale cactus pedals dethorned and skinned. They cut them into strips and braise with red bell pepper and spices. They taste to me like a cross between asparagus and green beans, definitely a return item.

Lunch proteins can come in Gorditas, plate lunch with rice and beans or the taco options. Offal guy that I am I tried the Tripitas (beef intestine). This proved the mildest and beefiest thing I ate here and I loved it. For those less inclined try the Barabcoa. Nice shredded beef with a lovely flavor and back note of smoke. You will love it as I did. The two above were on corn tortillas. Gorditas are a thicker corn tortilla that is split and stuffed. You can almost eat it like a sandwich. I got Pastor (pork) and Picadillo (ground beef and potato) this way. I disliked the Pastor normally a favorite. It was gummy and odd tasting. I could only think that it had been over marinated with the pineapple juice that is part of its preparation. After the addition of salt to the Picadillo it proved alright. I prefer mine with olives and raisins.

On Tuesday and Wednesday they offer Pork Tamales. They possess an unusual white corn masa which I liked a lot. What I did not care for was the filling was a single piece of rather chewy pork in the spicy green salsa. I just could not take the heat while trying to chew the meat. Perhaps if the meat had been a large chop I would like it better. On Saturday they do Menudo. For the second time in my life hominy was not included, must be a regional thing. This one possesses honey comb tripe in a medium spicy broth with limes, chopped onions and cilantro to accompany it. It proved quite tasty.

I wish these people all the luck. I will return for Menudo and to see if the tamales change up. They also offer Horchata and Jamaica along with the regular American lineup.


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Leona

I had to kill a little time before coming home because the lady who cleans my house sometimes run behind. I have noticed recently that Phil and Leona's was now just Leona's. I had to check it out. It has the same menu and the same people seem to be manning the counter and such. I got the lunch plate. Below is smothered turkey wings, potato salad and greens. Looking at those huge wing parts you may think as I did "no way they can be cooked all the way through". Not only were they cooked all the way through they were fall of the bone tender without being dry. Plastic fork tender with wonder flavor. The gravy could have use a boost. The greens were cooked with ox tail tips and the green color in the potato salad seemed to be parsley. All was good

The corn bread was sturdy (more corn meal than flour) but had an underlying sweetness I love. Went well with greens

Probably from a mix yet it added the right note of sweetness to complete the meal

Cochon coming to Lafayette

Chef Donald Link To Open Second Location of Cochon in Cajun Country
Award winning chef returns to his roots

New Orleans, Louisiana – Donald Link, chef and owner of the wildly popular Cochon Restaurant, Cochon Butcher and his flagship restaurant Herbsaint in New Orleans, has announced his plans to open a second location of Cochon Restaurant in Lafayette, Louisiana. Joined by Cochon partner Stephen Stryjewski, Link literally returns to his Cajun roots while paying homage to the rich heritage and culture of his Louisiana. Chef Link grew up in Louisiana’s Cajun Country cooking beside his grandparents in their home.

The new Cochon location, being built across from The Village of River Ranch, is situated south of the Vermillion River in the heart of southern Louisiana. Construction of the restaurant will begin in the fall, with an official opening next year. “Chef Stephen and I did extensive research to find the most natural market for our style and plan,” states Link, “but we always came back to Louisiana. It just made sense to bring it all back home.”

The property, surrounded by trees and overlooking the river, will feature a 2000 square foot deck, a bar with eating capacity up to 50, and a dining room larger than the original Cochon in the Warehouse District. Link and Stryjewski will keep the menu filled with authentic Cajun and Southern style foods they have been lauded for, while adding some new dishes that will surprise and delight local clientele. “I am very proud of the food we are crafting at Cochon and I look forward to sharing it with the people who made me who I am today,” comments Link.

Link’s flagship restaurant Herbsaint earned him a James Beard award in 2007 for Best Chef South. Gourmet Magazine has listed Herbsaint as one of the top 50 restaurants in America, and this year Herbsaint was inducted into the Nations Restaurant News Hall of Fame. Cochon was nominated in 2007 for Best New Restaurant in America by the James Beard Foundation; and was also listed in The New York Times as "one of the top 3 restaurants that count." The James Beard Foundation honored Link’s first cookbook-- Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana (Clarkson Potter) with their top award for Best American Cookbook. Released in 2009, Real Cajun is a collection of family recipes that Link has honed and perfected while honoring the authenticity of the Cajun people.

From Liz Goliwas Bodet

I may be city born and bred but I have country blood flowing through my veins. Sometimes simple is the best. Now that tomatoes are in season, slices of salt and peppered tomato on white bread spread with Miracle Whip with a chaser of milk is what my thoughts turn to. Simply delicious. I have enhanced it just a bit by using a Cherokee tomato (heirloom variety available at our farmers market) and buttermilk. Out of this world. By the way there are two vendors selling heirlooms at the Charleston Farmers Market.

Quisno's

Had a coupon for a free lunch if chips and drink bought. They cost $3.09 and this is what I got. Chicken noodle soup and a beef, cheese, and bacon bullet. Not very appetizing looking and the taste follow through. Not likely to return. If they ever decide to deliver I may reconsider. The ribeye with au jus at the next table looked ok