JetSurf
Haynie Custom Bay Boats
Sea Lake Yachts
Marina Del Sol
Seabrook Marina
Little Yacht Sales
Blackburn

La Izquierda Surf & Music Festival

ozi 1024x1024 La Izquierda Surf & Music Festival

32598559 1893748454248919 8019309188423352320 o 1024x683 La Izquierda Surf & Music FestivalBy Robert Kuhn

Who are you? The longer time passes between what we think and what we feel, the more opportunity there is for silence.

Almost one year ago, our community of like-minded(ish) weirdos all got together at the 91st Street fishing pier to celebrate La Izquierda, a cosmically aligned festival of surf and music. The vibes were through the roof. Anyone there that day will tell you something special went down on May 12, 2018. Whether it was the music, the surf, the yoga, or the beer, people all say it was magic. There were even waves.

We raised over $6,000 for Surfrider Foundation, Galveston Chapter, whose mission is the protection and enjoyment of oceans, waves, and beaches through a powerful activist network. They run plastic bag cleanups and campaigns, send people to Washington to be real, and meet up on a regular basis for solidarity. I think we can all get on board with that.

We brought loud and clear original music of all kinds to the hearts of the thousands of hand clapping attendees. We sent the grand prize long boarder to Costa Rica with his chica for an all-inclusive surf getaway. Jimmy’s on the Pier was slammed from morning to night with their best day ever, and dozens of up and coming craft breweries introduced themselves to the palettes of the drinkers who judged the friendly and democratic beer completion. Go GIB!

It was a huge success by everyone’s standards, so we are doing it again on the same second weekend of May.
Mark your calendars for May 11, 2019. La Izquierda Dos.
It’s right before Mother’s Day, so la Izquierda su madre.

We’re bringing some new all-star bands to the lineup like Los Skarnales, as well as several original crew from last year who rocked the seas and heavens.

All of the trophies last year were pieces created by Galveston area artists, and this year we’ve been given more space to allow the donors to show and sell their work. In fact, Jimmy gave us the whole pier so we’re open to just about anything. What do you want La Izquierda to be for you? What do you create? What do you share? It’s gathering momentum and we’d like more of you to be a part of it. We’ve even got a legit website, LaIzquierdafest.com. Communicate your ideas with us. Please let us know what you think, and come to Jimmie’s On the Pier on May 11th. I will be there.

JetSurfing Comes to Clear Lake

jet surf houston open JetSurfing Comes to Clear Lake

Think personal watercraft crossed with a wakeboard, a skate board, add a hint of dirt-slinging, engine-buzzing motorbike, and then multiply it.

jdav 199x300 JetSurfing Comes to Clear Lake

Jordan Davlin is bringing the exciting new water sport JetSurfing to Texas.

The man behind one of America’s newest water sports in the US is the dynamic Jordan Davlin, a native from Clear Lake City, Texas. He is an army veteran who served our country overseas, including Iraq. Afterwards he attended the University of Texas at San Antonio to study Business Management with small business concentration. Davlin is an entrepreneur at heart and has realized his dream with JetSurf Houston. He owned and managed 3 promotional and marketing companies in San Antonio before coming back home to Clear Lake in 2016 to support his family’s business. Davlin discovered JetSurf a year later and got involved after investigating the prospect of a unique and exciting new water sport product. He researched the Czech company MSR engines who designed and built the two stroke engine and state of the art technology driven by precision jet propulsion. JetSurf motorized surfboards sales and events are increasing all over the world, especially in Europe and Asia. It is just beginning to increase in demand and grow rapidly in America. These awesome motorized surfboards are quickly becoming one of the world’s most popular and fun water sports products.

Davlin represents JetSurf in the Greater Houston Area, which includes Seabrook, Lake Conroe, Galveston Island, and also South Texas, including South Padre Island. Moreover, Houston is the third largest boating, yachting, and sailing community in the country. Jet surfing is a versatile sport for all types, whether you enjoy a leisure ride, a day of exploring the water, big wave surfing, jumps and tricks, or progressing in the sport of competing in motosurf races. JetSurf Houston Academy allows easy access for anyone to rent a JetSurf board and enjoy the adventurous waterfront lifestyle. Many yachtsmen, sailors and boaters use a JetSurf in lieu of a dingy or raft. It is also a great boat accessory because of its mobility and portability. It travels well and is easily transported by car, boat, or airplane. A JetSurf board weighs less than 40 pounds, is under 6 feet in length, and travels at speeds up to 40 miles per hour.

JetSurfing is an absolute blast!

JetSurf Houston opens their doors on April 11 with a ribbon cutting ceremony and the festivities continue throughout the weekend. Their exciting, energy packed Grand Opening and race will be held on April 11-14 at Endeavor Marina storefront location. JetSurf Houston will be hosting the first motosurf race in Texas on April 13-14. Enjoy a day of electrifying, fun-filled water sport festivities, good food, cold drinks, and live entertainment. Demonstrations, practice races, qualifications, and heats begin sharply at 10am.

The certified trainers at JetSurf Houston Academy enjoy teaching people about the newest water sport, which is rapidly growing globally. The Academy offers JetSurf boards on a lesson basis. You will receive personal instruction as well as helpful tips and coaching from highly skilled and trained personnel. JetSurf boards can become easy to ride with proper training from JetSurf instructors, so whether you are a novice water sport enthusiast, just simply enjoy a leisurely ride, or want to learn how to race, you will love the experience of riding a JetSurf board. JetSurf motorized surfboards are the newest technology in water sports that have the most vibrant, eye-catching style.

JetSurfing and leisure boating go hand-in-hand.

You can easily purchase a JetSurf board at the JetSurf Houston showroom located at Endeavor Marina on Clear Lake. Bay Area Houston and Gulf Coast Mariner are proud sponsors of JetSurf Houston. For more information call 281-JET-SURF(538-7873), email Jordan Davlin at info@jetsurfhouston.com, follow JetSurf Houston on Facebook and Instagram, or visit Jetsurfhouston.com. JetSurf Houston Academy is located at Endeavour Marina at 3101 E. Nasa Pkwy, Suite H, Seabrook TX 77586, as well as Waterpoint Marina in Lake Conroe, and Offatts Bayou in Galveston.

SEE VIDEO HERE!

Coastal Artist Jake Jones

jjtarpon Coastal Artist Jake Jones

Artist Jake Jones takes old, discarded fish mounts and transforms them into vibrant pieces of art. www.freshfishgallery.com

Naples artist Jake Jones transforms old surfboards and fish mounts into oceanic works of art

Where are you from and where do you reside now?

I was born in California and grew up on the East Coast of Maryland. I currently reside down in sunny Naples, Florida. I do most of my work outside and it sure is nice in January and February to be able to create art in my driveway

What inspires your style of artwork?

My artwork comes from a life-long love of the ocean and the amazing creatures that inhabit it. Most of my work is done on ‘found items’ and I get a lot of satisfaction bringing something that was broken or discarded back to life.

jjonesturtle Coastal Artist Jake Jones
We love that you use reclaimed surfboards, old fish mounts and driftwood for your pieces. Can you tell us more about your process?

  I’ve always been an artist but my recent direction kind of goes back to the day that I found an old Sailfish mount on Craigslist for $50. It was just too cool to pass up. I knew I wanted to do something creative with it, but I wasn’t quite sure what. I ended up painting it lime green with a purple sail, hand brushed Polynesian style graphics on it and then put it back on craigslist under furniture. Someone bought it right away so I thought I might be on to something.  I also came across an old surfboard that was damaged so I removed most of the fiberglass outer shell to be able to carve into the foam underneath. I really enjoy the process of carving a surfboard and they are the creative pieces that I am most proud of.

Besides art, what else are you passionate about?

Well I have two daughters in college that I am very proud of and besides my passion for art, I enjoy working out and seeking new adventures with my girlfriend Tammy.

If you had to pick, where is your favorite place one of your pieces is currently hanging up on the wall?

I sold a few pieces to a local brewery and they featured my art on this very cool wall that was made from old whiskey barrels. I really loved the combination of textures and colors when my art was hung there. I always ask my clients to please send me a photo of my work in their home so that I can see it. I get a lot of enjoyment seeing how my work is displayed in people’s homes.

Where is your favorite place to travel and why?

For the most part I enjoy being close to the ocean but I have to say that in recent years I really enjoy the mountains and the people of Georgia. I did some hiking there along the Appalachian Trail the last two summers and I just really love that area.

How can our readers purchase and enjoy your art?

My website is FreshFishGallery.com and my Facebook page is www.facebook.com/freshfishstudios.

I really enjoy posting progress photos of the projects I have going and of course if you see something you like or want something commissioned please feel free to contact me! My email is artbyjake@gmail.com.

Are there any upcoming events or news you’d like to share with us?

I’m very excited about a gallery opportunity that is in the works, but besides that I just wanted to thank you for the opportunity to be interviewed!

Flippers Coastal Seafood

flippers seafood Flippers Coastal Seafood

Good Food Made With Love!

By Xander Thomas

Great atmosphere, great music, great food.  A great dining experience is when you can go into a restaurant and feel warm and welcome as if you are just part of the family.

“We try to make sure that we make you feel like you’re coming to Grandma’s house,” Delana ‘Mama D’ Gilland, General Manager of Flippers Coastal Seafood said.

Flippers focuses on Cajun and comfort food, as well as providing high quality service that will keep you coming back to try everything on the menu.  Of course, they do offer more than seafood for those who don’t eat from the ocean.

“It’s not just seafood that we have.  We have chicken tenders and the freshest salads you’ll ever want to taste,” Mama D said.

Owner Gernisha Compton is the oldest of seven, and has been cooking since she was very young.  She comes from a Louisiana background, and all of her food is made with love. According to Mama D, this is the secret to good food.

Flippers is a place that offers something for the whole family and doesn’t want anyone to be excluded.  They make sure everyone can find something good here, and make you want to keep coming back.

“We don’t want to single out anyone,” Mama D said, “people sometimes don’t bring their kids to places to eat, because they have smaller kids, so we engage in that.”

Although offering other options, the seafood might be the shining star of the menu.  Proteins are offered with the option to come fried, grilled or blackened, and according to Mama D, you can’t go wrong with any of it. But what is it that she would recommend?

“I say my favorite is the shrimp etouffee platter” Mama D said, “You get the etouffee, you get a side of another protein which is the catfish, the oysters, whatever.”

She says that the biggest sellers on the menu include crawfish (in season, of course), the Choose Two Platter which, offers your choice of two meats and two side, and the new appetizer, the crawfish fries.  It isn’t just the main dishes on the menu that will keep you wanting more, though.  The side items include perfectly golden-brown fried okra, crispy on the outside, soft on the inside hushpuppies, and possibly some of the best dirty rice on this side of town.

Flippers opened a year ago on Sept. 24 and they are already getting people hooked.

“We’re to the point where we can put their order in, all they have to say is ‘the usual’,” she said.

flippers rum cake Flippers Coastal Seafood

Flippers Coastal Seafood serves amazing desserts, including this massive rum cake!

And don’t forget about dessert! They have a huge rum cake, a decadent toffee pie and creamy banana pudding, all made in store, just to name a few.

Flippers Coastal Seafood is located at 628 FM 517 in Dickinson, between I-45 and 646, in the same strip as TJ Reeds.

“Come see us.  You’ll get to justify everything I say,” Mama D concluded.

Fresh Seafood Lettuce Wrap Recipes

By Betha Merit King

As sea life perks up from the winter water cool down, March is a good month for black drum, speckled trout, redfish and more. With fresh ingredients, you can make magical combinations that are healthy and interesting.

Gulf coast shrimp is arguably the most flavorful in the world, and many people’s favorite shellfish. Below are two colorful recipes which will intrigue your palate and delight your family or guests.

shrimp lettuce wrap Fresh Seafood Lettuce Wrap Recipes

Fresh Chili-Lime Gulf Shrimp Romaine Wraps

  • 1 pound medium shrimp, peeled and deveined
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • Juice of 1 lime
  • 2 Tablespoons freshly chopped cilantro.
  • 2 cloves garlic, minced
  • 3 teaspoons extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • Romaine lettuce, for serving
  • 1 avocado, thinly sliced
  • 1/4 cup sour cream or Greek yoghurt

DIRECTIONS

In a large bowl, stir together shrimp, cumin, lime juice, cilantro, garlic, and 2 tablespoons oil and season with salt and pepper. Toss until combined, then let marinate in the fridge 10 minutes.

In a large skillet over medium heat, heat remaining tablespoon oil. Add shrimp and marinade, cook until pink, 2 minutes per side.

Assemble wraps: Add shrimp and avocado to lettuce, drizzle with sour cream/Greek yoghurt.

Pairs well with your favorite beer,  or sauvignon blanc.

fish lettuce wrap Fresh Seafood Lettuce Wrap Recipes

Fresh Fish Lettuce Wraps with Mango Salsa

MANGO SALSA

  • 1 ripe mango, diced into small pieces
  • 2 Tablespoons of red onion, minced
  • 2 mini red bell peppers, chopped small
  • 1 Tablespoon jalapeño pepper, minced
  • 1-2 Tablespoons fresh cilantro, chopped
  • juice of one lemon.

Mix all ingredients in a medium bowl, gently. Salsa is best made ahead, and chilled for an hour or so for flavors to meld together.

FISH INGREDIENTS

  • 12-16 ounces fresh catch filets of your choice (salmon works well too)
  • juice of one lemon
  • 1 Tablespoon olive oil or butter if sautéing
  • salt and pepper to taste.

DIRECTIONS

Grill on medium-high heat for 8-10 minutes or until fish flakes easily. If sautéing, cook for similar time, turning once half way through. Let fish cool for a few minutes before assembling, tearing fish into bite size pieces.

EXTRAS

  • 1/2-1 avocado chopped
  • 1 to 2 heads Butter or Romain lettuce leaves, rinsed, drained, and dried.

ASSEMBLING

Place desired amount of fish onto a lettuce leaf, top with salsa, avocado, and more cilantro as garnish, if desired.

Pairs well with a vinho verde or pinot grigio.

Coastal Artist Anastasia Musick

musick tarpon Coastal Artist Anastasia Musick

Anastasia Musick with her tarpon painting “Eyes on the Prize.”

Interview by Kelly Groce

Tell us a little about yourself. Where are you from and when did you start painting?

Originally I am from Kazakhstan but I have lived all over Europe and Asia (11 countries to be exact) before I was even 17!  Shortly after I came along, my family endured many hardships from the changing times, causing us to constantly move.

Like many young kids, I was fond of drawing, painting and anything artistic, but I tended to dedicate all of my time to this interest over anything else.  Certainly it was a good focus, as no matter where we lived or what the language, I had to start learning that particular year(s), I had consistency and stability in my artwork. I think was more beneficial to me than anything.

When I was around 11 years old, I was starting to paint and draw animals and floral art at a very rapid rate.  My mother would place the finished works in shops wherever we were living at the time.  By the time I was 15, I was being contacted for commissioned pieces of a very wide array of subjects, including freshwater fish, birds, and a lot of floral works.

How did you get into painting wildlife?

I have from the very beginning painted a host of subjects without boundary, but I would say that the time period I started focusing mostly on marine and wildlife was 2-3 years ago. My first saltwater piece was around that time as well.

musick swordfish Coastal Artist Anastasia Musick

“Dancing in the Moonlight”

Aside from art, what else are you passionate about?

Well to be completely honest, I don’t really have much time to do much else!  I paint 8-12 hours a day, 7 days a week, and when I am caught up I try to go fishing or enjoy my time on the water.  I take what I do incredibly seriously and try to give every ounce of energy I have to becoming better. After all, I have a lot of folks who have invested in me by owning originals.  I would be doing them a disservice if I did not increase their piece’s value over time.

I do love to fish but unless it’s a subject I am completely new to, it really does not make the artworks any better to continually see the same species—at least for me it doesn’t, but what does improve the paintings is pure repetition. This is the only requirement needed to have the knowledge or capability to paint or draw anything with success.

“Nine Lives”

What is your favorite fish to catch?

Redfish and Mahi.

Favorite location to fish or travel?

When time allows, I like to take either my paddle boat or kayak to a tiny little area in Charlotte Harbor that always is harboring at least a few hungry reds!  Within the last two years my vacationing has been sort of limited, but I have really enjoyed the various beaches I’ve visited in Texas and of course the boardwalk in San Antonio was a fun time.

Favorite fishing moment?

The very first redfish I caught had a little over 13 spots and I think that’s when I fell in love with fishing and wanted to dedicate that as my predominate focus.

“Ambush Queens”

How can our readers purchase and enjoy your art?

I have hundreds of pieces that I do reproductions of in small numbers, apparel and a host of other things available.  Easiest way to contact me is either to go to Facebook and search me out: Anastasia Musick. Also feel free to contact me on my business page: Musick Art Corporation. You can also find my website at www.AnastasiaMusick.com

Are there any foundations or organizations you are involved with that you would like to tell our readers about?

I work with CCA Texas, Florida and several kidney research foundations.  In 2019 I was selected to be the Texas CCA STAR Platinum Print Artist and would like to continue working with them and others.

“The Prospectors Bill”

Healthy One Pot Meal Recipes

By Betha Merit King

After the holidays it’s nice to have some lower calorie meals to help us get back in shape and shave off some pounds. Luckily for me, I have a birthday in December, too. Knowing my happy exploration into one pot meals, I was gifted with the latest and greatest kitchen helper: an Instant Pot.

The Instant Pot cooks meals in less time by utilizing pressure cooker technology. Doing research, it is obvious there is a long future of fabulous discoveries to be made. For this article, we’ll touch on two pasta dishes, that are vegetarian. For meat lovers, you can serve baked fish or chicken breasts or lean pork tenderloin, cooked separately.  There are a thousand more recipes that include meat, desserts, sauces, dips, and side dishes. The possibilities appear endless.

one pot Healthy One Pot Meal Recipes

Veggie Walnut Pesto Pasta

  • 4 cups water
  • 8 ounces whole-wheat rotini pasta
  • 1/2 cup lentils
  • 1 8-10 ounce jar of prepared Walnut Pesto
  • 1/2 cup baby arugula chopped
  • 1 Tablespoon extra-virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, chopped
  • 1 14-ounce can artichoke hearts, drained and rinsed
  • 1/4 or more grated Parmesan cheese
  • Freshly ground black pepper.

Pour 4 cups water into Instant Pot, add the pasta and lentils, stir well to submerge for even cooking. Secure the lid and move the steam release valve to  Sealing. Select Pressure Cook to cook at high pressure for 4 minutes. Let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any residual pressure.

When the floating valve drops, remove the lid and press Cancel to stop the cooking cycle. Use oven mitts to remove the pot and drain the pasta and lentils in a fine-mesh sieve. Rinse with cold water. Dry the pot and clean anything off the sides and bottom, and return it to the Instant Pot.

Press Sauté and add olive oil to pot. Once the oil is hot, add tomatoes, zucchini, and artichoke hearts. Stir until softened (5 min.). Add the drained pasta and lentils chopped arugula and pesto sauce, tossing well to coat. Stir in Parmesan and pepper to taste.

pasta recipe Healthy One Pot Meal Recipes

Cauliflower Mac & Cheese

  • 1 pound whole-wheat or regular macaroni
  • 4 cups water
  • 2 Tablespoons soy sauce
  • 1-2 Tablespoons spicy brown mustard
  • 1 1/2 teaspoons salt
  • 1 pound fresh or frozen cauliflower florets
  • 4-8 ounces extra-sharp Cheddar Cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • parsley and pepper for garnish.

Pour pasta into the Instant Pot and add 4 cups water, soy sauce, mustard and salt. Stir well to combine, then add cauliflower on top without stirring so the cauliflower layers completely cover the pasta. Secure the lid and move the steam release valve to Sealing. Select Pressure Cook to cook on high pressure for 3 minutes.

When cooking cycle is complete, let the pressure naturally release 10 minutes, then move the steam release valve to Venting to release residual pressure.

When floating valve drops, remove the lid and stir the pasta well, breaking up any pasta that has stuck together or to bottom (which is normal). Use your spoon to mash any intact cauliflower florets against the side of pot to help them dissolve into the pasta sauce. They will be hidden as part of the sauce.

Add the Cheddar and Parmesan and stir well. Adjust seasonings as needed.

Judy Olsen’s Boat Décor LLC Covers All Your Boat’s Needs

before after Judy Olsen’s Boat Décor LLC Covers All Your Boat’s Needs

Before and after

By Xander Thomas

The Clear Lake Area is one of the largest boating centers in the U.S.  With the number of crafts that take to our waters most of the year, given our lengthy warm season, someone must tackle the task of helping maintain these boats. Judy Olsen’s Boat Décor LLC is exactly the kind of place that can help these captains-at-their-own-leisure with all things canvas and upholstery for their boats.

“This line of work is definitely challenging but it is very rewarding to see the final product and that my customer is happy.” Olsen said, “We take pride in our work and provide excellent customer service.”

Judy has been in business for eight years, but she has been working with her mother as a seamstress since she was 15, and using a sewing machine since she was five-years-old.  She has experience with all different sorts of items and even used to make wedding dresses.

“I could not make any money making the dresses, I had maybe two orders” she said, “They were both very happy, but you cannot compete with China.”

Olsen’s current location opened in the summer of 2018.  She moved to this specific building because before her, it was another canvas shop and was already set up in a good way for her business. That made it easier to open shop right away, as there were already cutting tables and other items set up usefully for sewing. But getting her business set up in the exact spot that she wanted proved to be no easy task.

“As soon as I found out that they moved, I immediately called to get this spot, and was told that it had already been leased,” she said.

Business continued and Olsen secured a different location. Days later, she got a call that the deal on her preferred location had fallen through! Luckily enough, she was let out of her lease without a fee, and was able to move into the space that was already partially set up for her work.

She starting selling out of what used to be called “Sundowner Canvas” and that has helped her business.

“Sometimes people call the owners of Sundowner, and they say go to Judy, she does good work, she will take care of you,” Olsen said.

Before attaining a place to open business, Judy worked out of her own house, but that was not ideal.

“There was stuff everywhere. I only really had the master bedroom and kitchen for myself.”

She had a four-bedroom home at the time.  She was even having to cut materials out on the driveway.

Olsen does mostly work for boats, but she will make custom canvas pieces and even re-upholster regular furniture, if that is what the customer wants. She makes her own custom pattern for every item she does.

Boat Décor LLC crafts screens, furniture upholstery, custom covers for any part of the boat imaginable and bedding, such as sheets, pillows and even high-quality mattresses. They use top of the line marine products such as sunbrella, stamoid, strataglass, tenara thread, dot stainless steel snaps, and more.

A full list of the services Judy Olsen offers can be found at www.BoatDecorLLC.com. Call 281-928-8548 to chat about your boat or visit her at 900 Anders Lane Suite 11 in Kemah.

Fishmas Gift Guide

redfish earrings Fishmas Gift Guide

Gone Coastal Jewelry

Gone Coastal Jewelry features the highest quality nautical and coastal jewelry along with exceptional customer service. No matter which design you choose, their necklaces, bracelets, earrings, charms, pendants, rings and more fully embody the excitement, beauty and peacefulness of coastal life. GoneCoastalJewelry.com

columbia megavent2 Fishmas Gift Guide

Columbia Men’s Megavent™ II PFG Shoe

It dries quickly, drains water easily, and laces up fast. The latest Megavent™ hybrid shoe is made for the professional angler who needs an outsole that grips when wet, an upper that resists stains, and an overall design that performs when the excitement hits. Gulf Coast Mariner put these shoes to the test all summer in Cabo San Lucas and during the Texas Billfish Classic. They are extremely grippy boat shoes that don’t sacrifice comfort or durability. Columbia.com

Studio Abachar Pinup Girl Stickers

Impressive vintage-styled stickers from world-famous marine artist Amadeo Bachar. These 8” Clear vinyl stickers are printed with white ink behind Amadeo’s fish illustration to preserve opacity and unmatched level of detail. Each is coated with heavy UV to stand up to the elements— rain, wind and sun without fading. Also available in prints. Visit studio-abachar.myshopify.com

Cold Steel Bird & Trout Knife

The Bird & Trout knife is a much loved, lightweight tool that is enjoyed by hunters, fisherman and outdoorsmen the world over. Its lightweight one-piece construction and its versatile, ultra-skeletonized sheath make it effortless to carry and a joy to wear all day long. Made of Japanese AUS 8A Stainless Steel. Overall length 6 5/16” Blade length is 2 1/4” ColdSteel.com

Avid Angler Jewelry

Avid Angler Jewelry provides unique, realistic jewelry that has been designed and hand-crafted by fellow fishing and hunting enthusiasts. Be it sterling silver or 14k gold, these pendants, charms, pins, earrings, bracelets, tie-tacs and rings can be created to customize your collection. These inshore or offshore pieces express a love of nature and the outdoors and make a perfect gift. @AvidAnglerJewelryDesigns

YETI Rambler Half Gallon Jug

With rugged construction, FatLid™ insulation and a stainless steel handle, the Rambler® Half Gallon Jug is built to take on the wild. Whenever and wherever you need it, count on an ice-cold (or piping hot) sip from your Rambler to come to the rescue. Available in 2 DuraCoat™ colors and stainless steel. Yeti.com

Avet Patriot Series Reels

Give the gift of American Pride! All of your favorite Avet reels are now available in red, white and blue. The 6061 T-6 marine grade aluminum frame proudly displays our flag and features an anodized finish for superior corrosion resistance. Avet reels feature precision machined stainless steel gears and components and are proudly made right here in the good ole’ U. S. of A. AvetReels.net

The Galley: Warming Foods

By Betha Merit

Hot food may refer to temperature, like a warm bowl of chicken soup or an aromatic cup of hot chocolate. What’s more fun is to combine that hot with spicy heat, for a warmth from your mouth to your toes experience. Chili style is a very personal taste and creative specialty. No beans, yes beans, and 1, 2, 3, 4, 5 alarm options. Personally, I’ve never met a chili I didn’t like. Nostalgia makes me remember chilly fall nights and my mom’s chili (with beans) served with saltines.

Jalapeño cheese cornbread and Mexican Caesar salad keep the heat going. Add a Margarita as the perfect cooling beverage pairing. Whether concocted with your favorite tequila with hand squeezed lime juice and agave syrup over ice, or using pre-mixed Margarita in a bottle, ready to pour over crushed ice. It’s all good.

chili recipe The Galley: Warming Foods

Becky’s Chili Beans

  • 1 Tablespoon olive oil
  • 2 small onions, finely chopped
  • 1 chopped bell pepper (optional)
  • 4 cloves garlic, finely chopped
  • 5 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • 1 teaspoon cayenne (or to taste)
  • salt/pepper to taste
  • 2 pounds ground beef
  • 1 (24 oz.) can crushed tomatoes
  • 1 (24 oz.) can diced tomatoes with juice
  • 1 (8 oz.) can tomato sauce
  • 1 (15 oz.) can drained, rinsed kidney beans
  • 1 (15 oz.) can drained, rinsed pinto beans

In a large pot heat olive oil over medium heat, adding onions, optional bell pepper and garlic. Sauté about 5 minutes. Add chili powder, cumin, cayenne, salt and pepper, stirring for 2 more minutes. Add the beef, brown and stir to break up meat into crumbles. Add all tomatoes and sauce, and beans. Bring to a boil, reduce to low heat, and cook for 1 1/2 hours, stirring occasionally.

mex caesar salad The Galley: Warming Foods

Mexican Caesar Salad

SALAD

  • 1 head romaine lettuce, torn into bite sized pieces
  • 1/2 cup cooked corn kernels
  • 1/2 cup black beans (canned), rinsed and drained
  • 1/2 avocado, peeled and cubed
  • 1/8 teaspoon dried chili flakes (optional)
  • 2 handful tortilla chips, crumbled
  • 1/2 cup grated cotija cheese
  • lime wedges, to serve

DRESSING

  • 1/2 cup Caesar dressing
  • juice of one small lime
  • 2 teaspoons cilantro, finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle chili powder

Combine all ingredients for dressing into a shaker bottle or jar. Shake well and set aside. In a large bowl combine romaine and remaining ingredients, reserving limes and crushed tortilla chips for serving. Dressing may be tossed into the salad or set out for self serving along with the tortilla chips.

Easy Jalapeño Cornbread

  • 1 (8 1/2 ounce) box Jiffy cornbread mix
  • 1 egg
  • 1/4 cup melted butter
  • 1/3 cup milk
  • 3 Tablespoons jar or can jalapeños, diced and drained well
  • 1/2 to 1 cup cheddar cheese, shredded

Combine cornbread mix, egg and butter in a mixing bowl.

Stir in remaining ingredients and mix well.

Place mixture in greased muffin tin or 8” by 8” greased pan.

Bake at 375 degrees for 15-20 minutes of until cornbread is golden brown.

Fishing Cabo San Lucas

Blue marlin, wahoo and scenic Pacific views from one of the world’s hottest sportfishing destinations.

Photography by Brandon and Meagan Rowan

pueblo bonito beach Fishing Cabo San Lucas

The Pacific thunders against the beach outside of the Pueblo Bontio Pacifica Golf & Spa Resort

mr cabo Fishing Cabo San Lucas

EL ARCO: Meagan in front of “Land’s End” – Cabo’s famous rock arch formation.

The sun rises over Cabo San Lucas as the sportfishing boats make their way offshore.

We were greeted with calm seas on our outing.

This marlin hit a naked caballito (Bigeye Scad) on the shotgun line and absolutely lit up with color next to the boat. Capt. Ramone and First Mate Julio of RedRum Sportfishing were absolute pros and put us on the fish.

 

My first blue marlin breaks the surface. Caught with RedRum Sportfishing on the ‘ReelRum’

A pair of remoras are revealed on the underside of this marlin.

 

This wahoo hit a skirted plunger on the port rigger line. We had unbelievable ceviche and grilled wahoo that night.

The Tarpon Inn – Port Aransas, Texas

38434508 2037057679639960 7928543258009927680 n 292x300 The Tarpon Inn   Port Aransas, Texas

A portion of the 7,000 scales hung up on the walls in the lobby of The Tarpon Inn. Photo: Kelly Groce

Tarpon, Texas

Port Aransas, Texas was once upon a time called Tarpon, Texas because of the large numbers of Tarpon being caught in its surrounding waters. In the early 1900’s, the word about the abundance of Tarpon in the area began to spread and fisherman from all over the country began making their way south to see for themselves.

United States President, Franklin D. Roosevelt was one of these fisherman. Prior to WWII in 1937, FDR came to Port Aransas on a mission to catch a big Texas tarpon. FDR and his son Elliott fished with the famous fishing guide, Barney Farley. Barney Farley was a guide and a brother to Fred Farley who designed Farley Boats. FDR caught a 4’, 80 lb. tarpon that day (pictured right) and apparently had a blast while doing so.

If you caught a tarpon back then, the tradition was to sign and date one of its scales. These scales were then hung on the wall inside of the Tarpon Inn. FDR continued with this custom and added his scale to the wall.

FDR Fish The Tarpon Inn   Port Aransas, Texas

President Roosevelt catching a tarpon on a Farley boat off the coast of Port Aransas in 1937 with famous fishing guide, Barney Farley. Photo: Doc McGregor

The Tarpon Inn was built in 1886 with surplus lumber from the Civil War barracks. The building became a hotel after it was first housed by men working on the south jetty in Port Aransas. It’s been a popular place for fisherman and visitors to stay ever since.

The Texas Historic Landmark, The Tarpon Inn, established in 1886. Photo: Wikipedia

The walls in the lobby of the Tarpon Inn are covered in over 7,000 tarpon scales (a portion pictured above). Each scale has the signature and hometown of the angler, along with the date, size and weight of their catch. It is truly remarkable to see this sort of history on the walls. There are scales from all over the country, even the world. The oldest scale dates back to the 1890’s. The most famous scale in the collection is the one signed by Franklin D. Roosevelt himself.

The Tarpon Inn is a beautiful and historic place to stay if you plan on visiting Port Aransas. You can walk to nearby restaurants and bars, and watch large tankers and fishing boats go by from your rocking chair on the long, sea breezy porch. The beach and jetty is also just a short drive away. The rooms are very comfortable, but do not have televisions or telephones that way you can truly relax on island time.

 

The Tarpon Inn
200 E. Cotter Ave.
Port Aransas, TX 78373
www.TheTarponInn.com or 361.749.5555

 

 

Olympia Grill opens its League City location this fall

kriticosbros Olympia Grill opens its League City location this fall

The Kriticos brothers, known for superb Greek and seafood in Galveston, will open Olympia Grill’s League City location at the end of September.

Island veterans bring award winning seafood to the mainland

By Xander Thomas

Doctors are now writing some patients prescriptions to eat at Olympia Grill.

Yes, according to Larry and Tikie Kriticos, they have seen this happen. “We’ve actually had doctors take a prescription pad and write ‘you need to eat at Olympia,’” Larry said. They say that because of the restaurant’s focus on healthy cooking.

“We try to, beside make them happy, cook a healthy dish for them,” Tikie said. “Our restaurants are low salt, we only use two oils, olive oil and canola, and there’s no trans fats in our cooking.”

They have always paid attention to health when it comes to their food. They don’t use preservatives in their fish and shrimp, and they only buy wild-caught.  How fresh exactly is the seafood, you ask? “When he came in the door, he was looking around,” Larry likes to tell customers about the fish.

The Kriticos brothers have been working in restaurants all of their lives, beginning when they were very young and helping out in their families’ eateries.  Larry says their father and uncle have always had nice restaurants in Galveston, and that’s “what we grew up in.” But they don’t completely follow their example.

Tikie says that at very young ages, he remembers unwrapping gifts Christmas morning, eating breakfast, and his father having him get ready to go to work.  So to give their employees time to be with their families, he says, since they worked so many holidays, they close Thanksgiving and Christmas.

The first Olympia Grill was opened in 2004 on the Seawall, and about five years later was followed by the location on Pier 21.  Now, finally, in 2018 we are getting a location on the Mainland, but the Kriticos brothers say this hasn’t been an easy task.

greek salad Olympia Grill opens its League City location this fall

Gyro Salad

Tikie says that the “official” opening of the newest location has already come and gone multiple times, but that they are now looking forward to the end of September.

The important question is…  What will be the incentive to get people into that door?  Tikie says the happy hour specials will do just that.

“During happy hour only, it’s not on our menu, but Greek nachos,” Tikie said enticingly “with corn chips and gyro meat and tzatziki sauce and cheeses.”

What makes the food appealing is the pair of restaurants’ multitude of awards.  For two years in a row, in 2014 and 2015, Olympia won Restaurant of the Year.  In 2013, it was honored for the highest quality seafood in the U.S., out of 35,000 restaurants.

If you miss happy hour, don’t worry, there are plenty of items on the regular menu the brothers feel confident will not disappoint.

“Baked stuffed shrimp with a butter wine sauce,” Tikie says is one of their top best selling items, “being Greek, our hummus is the No. 1 app.”

He also says the flaming cheese is “exciting” because it “comes to your table on fire.”

Although born on the Island, their family is straight from Greece.  They speak Greek, they cook Greek, and they were more than happy to settle the age-old question.  It’s pronounced Yeer-oh, but Tikie says if you’re American you can say Jy-roh.

Olympia Grill’s newest restaurant is located at 2535 I-45 South in League City. For more information, email OlympiaLC@olympiagrill.com or visit OlympiaGrill.com

The Galley: Texas Slam of Shellfish

By Betha Merit

On the backside of summer, we aren’t quite ready for comfort food with its payload of creams, cheeses and calories. So, what are we going to do with our haul of Texas shellfish? Make a one-pot spicy broth meal with all of it. Served with crusty bread and herbed butter, of course.

And are you still thirsty from the high heat? Let’s get creative with rum. Colorful drinks are a great, celebratory aperitif. For sure you can offer a simple rum punch of fruit juices and regular Bacardi. And for fun, try a layered drink with raspberry rum for a nod to the “red, white and blue.”

slam shellfish The Galley: Texas Slam of Shellfish

Oysters, Crab & Shrimp in a Spicy Broth

  • 1/4 cup olive oil
  • 5 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp crushed red pepper
  • 1 cup dry white wine
  • 1 (28 oz.) can diced tomatoes
  • 1 lb. cooked crab meat
  • 1 lb. shrimp peeled/deveined
  • 1/2 lb. shucked oysters
  • 1/2 cup fresh basil leaves

Heat the oil in a large pot over medium heat. Add garlic, bay leaf, and crushed red pepper. Sauté about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Cook for 10 to 20 minutes. Stir in all the shellfish and basil, cooking for about 2-3 minutes. Serve immediately in bowls, with warm crusty bread and herbed butter.

herbed butter The Galley: Texas Slam of Shellfish

Herbed Butter for Bread

Soften 1 stick of butter at room temperature. Stir in 1/2 teaspoon of dried basil, thyme, or tarragon. Also, add 1/4 teaspoon of dried garlic powder. Tastes better if made ahead of time for flavors to deepen.

Rum Punch

For the minimalist! Fill glass with crushed ice. Add 2 ounces orange juice, 2 ounces pineapple juice and 2 ounces rum (plain, flavored, or spiced). Stir. Repeat as frequently as you dare.


Bacardi Bomb Pop

Fill glass with ice. Pour a splash of grenadine over ice. Add 1-2 shots of Bacardi Raspberry slowly over ice, then 2 shots lemonade, then 2 shots Blue Curacao. Slow pouring keeps the layers separate, which mimics your old time 3 layer popsicle. It’s tricky.

Zodiac Open 5.5 RIB

5.5 Zodiac Open 5.5 RIB

A true Swiss Army knife,the Zodiac Open 5.5 RIB is perfect for a wide range of recreational activities. Photo: Romain Sandt

Zodiac-Nautic Introduces the New Open 5.5 RIB

Z Marine North America (Zodiac Nautic), a subsidiary of world-leading inflatable and Rigid Inflatable Boat (RIB) manufacturer Z Nautic Group (Zodiac), has announced the launch of the new Zodiac OPEN 5.5 in the Americas. The versatile, 17’7” RIB made its debut at an exclusive, day-long media event in greater Charleston, S.C., home to the facility where Zodiac RIBS are assembled in America.

An adventurer-style Rigid-Hull Inflatable Boat (RIB) with sleek lines, the new OPEN 5.5 offers a perfectly ergonomic cockpit and an exceptional reinforced deep-V hull, with control and stability even in rough conditions.

“The Open 5.5 fully expresses Zodiac’s DNA. Its versatility makes it a unique concept, matched nowhere else on the market, in line with its new slogan: ‘Keep Exploring’,” said Dominique Heber-Suffrin, CEO of the Zodiac Nautic Group.

“With its highly stable hull and tube, the OPEN 5.5 offers comfort and extra-large cargo storage. Its versatility and performance make this RIB well-suited for a variety of activities, including fishing, diving, water-skiing and cruising,” said Zodiac Nautic North America President Gary Durnan. “This is a real Swiss-Army knife of a boat.’

For more information, please visit www.zodiac-nautic.com

About Zodiac

For 120 years, Zodiac has been making every moment on the water an unforgettable adventure. With extensive production, distribution and customer service operations worldwide, Zodiac is the world’s largest and oldest manufacturer of RIBs, inflatable boats, life rafts and safety equipment. With over 1 million boats sold, Zodiac is positioned and ready to help you Keep Exploring!

Marina Bar & Grill at GYB

sunset Marina Bar & Grill at GYB

Enjoy a great view of the water from Marina Bar & Grill located at the Galveston Yacht Basin.

By Xander Thomas

new haven for fishermen and boaters has come to Galveston Island. Marina Bar and Grill opened just over a year ago on the Galveston yacht basin, and is an ideal spot to relax for anyone out on the water for the day or for folks looking for a bite or a beer in a calm, friendly atmosphere. Owner, Paul Murdoch, says they do see the sailors and anglers often.

“They love it here” said Paul Murdoch, “they can come in from fishing and they don’t have to leave the basin to get something to eat and have a beer”

MarinaBar3 Marina Bar & Grill at GYB

Enjoy an ice cold beer after a hot day out on the water. Photo by Xander Thomas.

Opened in mid-2017 by husband and wife duo, Michele and Paul Murdoch, Marina Bar and Grill is a small, outdoor place where people can look out on the water, have a few drinks and watch the yachts or listen to the birds.

The menu is comprised of mostly hearty foods, like burgers, fish n’ chips, po-boys, chili and pastas, and includes some appetizers for less hungry guests, too, but most of these are heavy snacks as well. For those up a little earlier in the day, there is a breakfast menu also made up mostly of foods meant to stick with you through a busy morning.

He did inspire them to bring in an authentic version of fish n’ chips from Scotland. Although he says it is spicier than what you will find across the pond.

Paul says that there wasn’t really a reason why they chose the yacht basin specifically; or even Galveston; except that it’s where they live. He says the location was chosen just because the property was up for lease when they were ready to open their restaurant. Of course, the beautiful view of the water didn’t hurt their decision.

“We just fell in love with it” he said, “and the chance came to open up this place, we just took the chance.”

Interestingly, Paul was not even much of a cook himself to begin with, but Michele says he turned out to be a great chef! He just thought it was an interesting idea to open a restaurant. Michele, however, came up with some of the recipes that they used for the menu, like the fried brussels sprouts and the crab and jalapeno hushpuppies.

It isn’t to say that Paul has no credit in the menu; he did inspire them to bring in an authentic version of fish n’ chips from Scotland. Although he says it is spicier than what you will find across the pond.

“The only people not turned on by it are people from the UK” he said with a laugh, “it’s too spicy for them!”

He did it this way because, as he says, Texans love their spicy foods, nothing bland for us here!

So what is it on the menu that Paul recommends?

“Everything’s really good” he said with confidence. “There isn’t anything that doesn’t sell”

But if he must give a recommendation, he says that you can’t go wrong with the fish n’ chips, or for the smaller appetites, go for the hushpuppies or gator bites.

Aside from good food, he also promises a quick meal if you don’t have the time to wait.

“Not everybody wants to come and sit and take an hour for lunch” he said, “it’s not fast food, but it’s quick food.”

Along with a great meal with a nice view, though, a major draw of this spot is the calm and quiet. Since they are not on the “tourist trap travel” as he calls it, the patrons here enjoy a break from the hustle and bustle that can be other parts of the island.

“Just try it out, I guarantee you, you’ll like it” he said, “You’ll come back.”

Marina Bar & Grill is located at 715 N. Holiday Dr., Galveston TX, 77550.

The Galley: Summertime Herbs & Grilling

By Betha Merit

Summer is in full swing! Time for grilling and refreshing drinks by the pool. Fresh herbs abound, perhaps in your own garden. Each of these recipes employs a different savory choice for a palate awakening experience. It’s a great way to discuss the nuances of herbal flavors, and discover which are the favorites.

Many offshore fresh catch options are available, including red snapper, mahi-mahi, tuna and cobia. And of course veggies are offered everywhere, from the supermarket to the farmer’s market. Enjoy these recipes one at a time or all together, if your tastebuds dare.

strawberry basil vodka soda The Galley: Summertime Herbs & Grilling

Strawberry Basil Infused Vodka Soda

  • 3 strawberries sliced
  • 3 basil leaves plus more for garnish
  • 1 ounce wild strawberry vodka
  • 6-8 ounces club soda
  • Ice

Place strawberry slices and basil in bottom of glass. Add vodka and muddle well with a wooden spoon. Let sit for a few minutes. Fill glass 1/2 full of ice, then fill with club soda. Splash with more wild strawberry vodka. Stir and enjoy.

tuna steak The Galley: Summertime Herbs & Grilling

Garlic & Thyme Tuna Steaks

  • 4 tuna steaks (6 oz. each)
  • 2 TBSP fresh lemon juice
  • 1 TBSP olive oil
  • 2 garlic cloves, minced
  • 2 1/2 tsp minced fresh thyme
  • salt & pepper

In a resealable 1 gallon plastic bag, add lemon juice, oil, garlic and thyme and mix. Add the tuna and seal bag, turning over to coat. Refrigerate up to 30 minutes, turning occasionally.

Remove tuna from bag, and sprinkle with salt and pepper. Drain and discard the bag. Grill tuna, covered, over medium-hot heat or broil 4 in from the heat for 3-4 minutes on each side for medium-rare or slightly pink center.

Grilled Asparagus

  • 1 pound asparagus, stalks trimmed
  • 3 TBSP butter, cut into small pieces
  • 1 TBSP chopped parsley
  • salt, pepper, garlic powder to taste
  • lemon wedges

Preheat grill to medium high heat or an oven to 425 degree F. Divide the asparagus evenly among squares. Sprinkle with chopped parsley, salt, pepper, and garlic powder to desired amount. Divide butter pieces among each square. Fold the foil into sealed packets. Grill for 15 minutes, flipping once. Or bake in oven for 12-15 minutes.

Carefully open the foil packets and stir to make sure the butter and seasonings are evenly coated. Squeeze with lemon wedges if desired.

Creamy Cucumber Dill Weed Salad

  • 2 large cucumbers, halved and sliced
  • 1/4 to 1/3 cup sliced red onion
  • 1/4 cup greek yoghurt, plain
  • 1/4 cup white vinegar
  • 1 Tablespoon dill weed
  • salt & pepper to taste
  • 1 clove garlic, minced
  • 1 teaspoon honey or sugar

Mix all ingredients in a large bowl. Let salad chill in refrigerator for 30 minutes.

Art by Bill Edwards and Beafish Designs

Redfish on boat 1024x680 Art by Bill Edwards and Beafish Designs

Interview with Jan Edwards

Tell us about yourself and Bill’s passion for photography, fishing and nature.

Bill and I met in 1981 when I interviewed for a position in General Electric’s renowned inhouse advertising agency. They told me there was an opening in the Louisville office and that I would be meeting with the creative director, Bill Edwards. (It should have been a red flag to me about his punctuality that I waited THREE HOURS for him at the airport, but that’s another story!) What struck me during my visit to their office were his hands: they were thick and masculine but moved in an artistic way I’d never seen before. I just remember noticing the pen in his hand as he sketched something out and wondered if I was completely in over my head in the creativity department. Cotton tees 300x214 Art by Bill Edwards and Beafish Designs

After we married in 1986, he became the creative director for McCann Erickson’s office in Dallas. While his business strengths were in branding and corporate identity, his personal creative expression increasingly developed through his photography. He had a long contract with Getty Images, shooting anything that might lend itself to use in advertising — and since he took off for the coast for offshore fishing every chance he could, the ocean became his subject more often than not.

How did Bill get the idea to convert his photography into his beautiful PhotoArt?

We moved to Houston in 2001 and Bill began to spend more time down in Galveston and Port Aransas. He was frustrated with corporate America having gone through a cycle of layoffs and was looking for a way to combine his passions. He was experimenting with his camera and Photoshop, and seemingly “stumbled” onto something extraordinary. The first one he completed was a tuna – he spun his computer around and said to me, “Well, what do you think about this?” We both knew he’d “hooked into a big one.”

He created a few pieces and placed them in galleries along the Gulf Coast. After Hurricane Ike demolished the Strand, he joked that he was famous because he had art “all up and down the coast.”

But he persevered, and the then owner of Galveston Outfitters suggested Bill start putting his art on apparel. He began with his signature “Double Dot Redfish” and it took off. The colors are so vibrant and complicated, it’s actually very difficult for silkscreeners to get it right, but Bill was always on press guaranteeing that they did.

Also, the logo itself is one of his best. The B-E- A stands for Bill Edwards Art, but it became his battle cry and mantra after he was diagnosed with stage four metastatic cancer in 2009. His courage and attitude were inspirational, and led him to pen the statement for what Beafish means: “It’s about the wide open sea and the great outdoors – and the ability to use our God-given talents to make a difference in the lives of others. So when life sends you downstream, swim upstream and make a splash!”

He fought so hard, but in his passing, we believe his story and art are even more inspirational and important.

Shortly after he died, Gulf Coast Conservation Association contacted me about putting his crab art on a serving tray for their auctions. I’d never even seen it before, but then I found an external hard drive with lots of art I’d never seen. Our daughters and I decided we’d do what we could to make sure his art can live on.

Last year we expanded into dri-fits, and the response has been fantastic. It seems to be where the market is going, and customers value the fabric quality and SPF factor.

What can we expect to see in the future from Beafish Designs?

More apparel, for sure – different colors and new designs. But we’d also like to use the art on home décor and beach accessories.

Where can people purchase Beafish Deisgns apparel and prints?

In Houston, they are currently exclusively in Berings, but we’re actively looking for more retailers in the Bay Area, particularly in Kemah or Galveston. Our apparel is also carried in Rockport‘s Tackletown and Port Aransas’ Fish Tales, although the latter has not yet re-opened after Harvey. We also plan on participating in the Galveston Shrimp Festival again. Limited pieces of art and apparel are available online at www.beafishdesigns.com.

The Galley: Savory nuts, wine and brie

Sometimes you want to entertain light. You’ve had a big mid-day meal and the party continues. That’s when you plan a fun wine tasting and include nuts, cheese and apples for substance.

Plain nuts are fabulous on their own, but savory nuts add a bit of spice, salt and aromatic zest. They also show a little TLC for your guests. The following recipes pair well with Brie. The creamy butteriness balances the spice. Wines that pair well will be more sweet, without tannins. Examples are Riesling, pinot noir, rosé, or bubbles! A jar of rosemary-herbed Spanish Marcona almonds are an easy third nut option.

baked brie The Galley: Savory nuts, wine and brie

Baked Brie

Preheat oven to 350 degrees F. Place 1/4 wheel brie on a cookie sheet covered in parchment paper. Optionally, you may drizzle with  honey. Bake 5 to 7 minutes, or until cheese starts to ooze but not melt.

spicy pecan recipe The Galley: Savory nuts, wine and brie

Hot & Spicy Pecans

  • 2 Tablespoons butter, melted
  • 1 Tablespoon Worcestershire sauce
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 cups pecan halves
  • 1 Tablespoon chili powder
  • Preheat oven to 300 degrees F.

In a medium bowl, mix butter (melted), Worcestershire sauce, red pepper, salt and garlic powder. Stir in pecans and gently toss with chili powder until coated. Spread pecans on a baking sheet and cook 30 minutes in oven. Stir every 10 minutes.

Curried Cashews

  • 1/4 cup butter
  • 1 1/4 cups roasted cashews, salted
  • 2 Tablespoons curry powder
  • salt to taste

Melt butter in a sauté pan. Add nuts. Cook slowly over medium heat until cashews are browned. Move to a plate covered with a paper towel to dry. Sprinkle with the curry powder.

Alex Leva of Blue Wave Boats

Blue wave alex Alex Leva of Blue Wave Boats

Alex Leva, left, and Tim Long with a mixed bag of fish.

Blue Wave Boats is excited to announce that long-time industry professional, Alex Leva has joined the company as manufacturer representative and director of fishing.

In his new role with the brand, Leva will be responsible for manufacturer and dealer relations in Florida and the entire East Coast.  Steven Parks, Blue Wave president commented, “We are thrilled to bring Alex on board.  Not only is he well respected for his work with other leading boat brands, he’s got a great eye for design, growth and marketing opportunities.  His experience will be invaluable as we continue to grow the brand.”

Leva is a 33-year veteran in the boating industry, having most recently served as president of HydraSports Custom Boats. Under his leadership HydraSports Custom brought the world’s largest center console, the 53 Suenos, to market.

A little-known fact is in 1999 Leva visited the Blue Wave facility in Oklahoma with his friend and fishing buddy, Tim Long, to explore positions as reps.  While Leva decided to stay with HydraSports, Long joined Parks Manufacturing and became a minor partner in 2017.  Leva remained close to his friend Tim as well as the Parks family, who developed the Blue Wave and Silver Wave brands of boats.   

Leva states, “What attracted me to the Blue Wave brand in the first place is what brings me back today; the versatility, performance and pricing of the boats is without comparison in the industry.”  Leva is especially drawn to the 2800 Pure Hybrid and the 2400 Pure Bay for their inshore, skinny water capabilities and their ability to run 40 miles offshore into the Gulf.  Leva goes on to say, “These hulls are magic.  I totally understand why the Blue Wave brand is the go-to boat for the top guides in Texas and Louisiana.  It’s going to be a lot of fun bringing these boats to Florida and the East Coast.”   

About Blue Wave Boats

Blue Wave was founded in 1992 and is headquartered in Seminole, OK. Blue Wave builds bay boats from 20’ to 28.’  In 2017 Blue Wave announced the 2800 Pure Hybrid, the world’s largest bay boat.  This model immediately gained the boating industry’s attention, even earning a Best Boat title from Florida Sportsman Magazine.

For more information, visit www.bluewaveboats.com