Galati Yacht Sales
Texas Outlaw Challenge
Quantum Sails
Sea Lake Yachts
South Texas Yacht Service
Texas Sportfishing Yacht Sales
Marina Del Sol
Seabrook Marina
Tookie's Seafood
The Fishing Boat Club

Galati Yacht Sales: A Name You Can Trust

galati houston Galati Yacht Sales: A Name You Can Trust

Galati Yacht Sales Texas Manager Jay Dee Jackson continues a family-owned tradition of excellence

annamaria Galati Yacht Sales: A Name You Can Trust

Galati’s first location at Anna Maria opened in 1970.

Galati Yacht Sales, a once storm ravaged Florida marina, is now a No. 1 dealership with locations in the USA, Mexico and Costa Rica. The company’s humble beginnings start with Jay Dee Jackson’s grandfather, Michael Galati Sr. in 1970.  He moved his family of seven from New York down to Anna Maria Island, Florida.

“He felt drawn to Anna Maria, as this is the name of my grandmother. He saw this as a sign and decided to purchase a marina there that had just been devastated by a storm,” said Jay Dee. “From there, he and his wife, Anna Maria, and their five children worked to rebuild the marina and grew the company to what is now Galati Yacht Sales.”

Galati now has ten locations in three countries and carries some of the world’s finest yachts, including Maritimo, Viking, Prestige, Princess and Cruisers Yachts. They offer new, pre-owned and brokerage yacht sales with the ability to accept trade-ins on new or pre-owned purchases. Their Texas location is just off 45 south on Offatt’s Bayou in Galveston.

Join the Family

Galati Yacht Sales differentiates itself from the competition with a business philosophy that this family-owned company has lived by since inception. The third generation now leads the company and the principle remains the same; a passion and love for the industry in everything they do.

Their mission statement “Consistently Exceeding The Expectations Of Our Customers,” means clients are treated like family. Michael Galati Sr. was known to say that “Our customers are always there for us, so in turn, we will always be there for our customers. We must stick together as a family, work hard and earn our customers business.”

This work ethic has not gone unnoticed. Galati has been recognized in the boating industry in more ways than one. They recently earned No.1 dealer in Boating Industry’s Top 100 Dealers Award. They have won multiple times since 2007 and have now been entered into the Boating Industry Hall of Fame.

Every Step of the Way

Galati is there for its customers and can assist for every step of a yacht purchase — an exciting process than can be a little stressful for some. Years of experience and in-house financing makes for a one-stop yacht shop. Whether you are a new boater, or an old salt, Team Galati strives to make your experience one to remember and enjoy for years.

The relationship with the Galati family does not end after your new vessel is purchased, that is just the beginning. They are always available to customers for anything they need along their boating journey. From hosting boating trips to our endless service technician support, they are happy to put in the work to help you have a more enjoyable experience on the water. For whatever your needs may be, Galati is a name you can trust.

A Team Like No Other

“Apart from our family, we have been extremely fortunate to build an incredible team over the years. Our Galveston location staff members and brokers are there to support our customers in every aspect and have led us to only build upon the values that we laid our foundation on,” said Jay Dee Jackson.

Jay Dee is the manager of the Galati Yacht Sales Texas location. “My wife, Alyssa and I moved to the area recently from Sarasota, Florida and I am a graduate of The University of Mississippi with a degree in Business Management,” said Jackson.

Larry Smith joined Team Galati 13 years ago and boasts 46 years of experience in the marine industry. “It is a pleasure being associated with a company that puts customer service at the top of their priorities!” said Smith.

David Hunt is a native of Seabrook and continues his life-long love of the water and a passion for boats. He is a third generation member of Lakewood Yacht Club and a past president of the Gulf Coast Yacht Brokers Association. “I pride myself on my honesty, attention to detail, and desire to always act in my client’s best interest. Our marketing can make sure that your yacht is exposed to buyers throughout the world,” said Hunt.

Cory Webster is a native Texan and has spent the past 17 years developing his expertise in the boating business. Over the years, Cory has been fortunate to represent some of the best boating and yachting brands. “Working side by side with the best of the best in manufacturing, dealers and salespeople in this industry gets me excited. Seeing their values, passion and innovation keeps our business going strong!” said Webster.

Jordan Butler was born and raised in Galveston. The son of a well-respected captain, he was exposed to both the sportfishing and boating scenes at an early age. “Boating and fishing has always been a huge part of my life. I will always have a lifelong passion for going offshore and being on the water,” said Butler.

Randy Bright is a native Texan and has held every position in the competitive marlin fishing world as an owner, captain, angler and cockpit/wire man. “I stay very involved with many of my clients through the Houston Big Game Fishing Club events and several Gulf Coast and international fishing tournaments. I enjoy the friendships that I develop before and after the sale and spend time fishing, boating and traveling with clients particularly to the Bahamas and Costa Rica,” said Bright.

Galati is a certified dealer for Viking Yacht Sales.

Start Your Adventure Now

The boating season is just around the corner. Get in touch with Galati and they’ll get you on course to owning the boat or yacht of your dreams. Visit them in person at 7819 Broadway St., Suite #100 Galveston, Texas 77554. Call them at (409) 741-8716 or view inventory online at galatiyachts.com. Find them on Instagram, Facebook and Twitter @galatiyachtsales

EuroSport Marine

euro zar EuroSport Marine

ZAR Formenti 85SL

Your Yachting Lifestyle Company in Texas

EuroSport Marine is all about supporting the yachting lifestyle.  They import ZAR Formenti Rigid Inflatable Boats (RIB’s) from Italy.

The ZAR Mini line is a rugged aluminum boat that is lightweight and practical.  Coach boats, fishing boats, lightweight tenders, and other uses make this a cost-effective solution for many.  This boat is like the ‘standard’ RIB most people think about where the tubes are wrapped around the hull.  There are many center console options and can be easily customized to fit a broad range of uses.

The ZAR ZF is the ZAR Formenti high end tender line that ranges in size from 10 ft to 15 ft in one-foot increments.  The ZF series has all the features of the ZAR Sport Boat line, in a more compact package.  It allows a yacht owner to dial in exactly the size of boat to fit a particular swim platform or davit.

The ZAR Formenti Sport Boat line is the top of the line RIB made anywhere.  Along with the ZF line, the sport boats are all hand made in a small village in Italy outside Milan.  These stunning boats are unlike any other RIB on the market, and are a must see.

See all these boats in EuroSport’s showroom located at 804 Anders Lane in Kemah.  Give them a call at 1-832-308-0190 anytime or stop by and visit them.

Crawfish for the Win!

Tis the season for mudbugs! Crawfish are plentiful and besides heading out to your favorite fresh fish market for the little crawlers or restaurant for a well seasoned boil by the pound, you can enjoy recipes with your leftovers or buy bags of frozen pre-cooked crawfish meat. It’s all good.

You can sometimes find more healthful versions of the following recipes. However, full disclosure here, these all include calorie happy ingredients, and the taste is worth the splurge.

crawfishsolo Crawfish for the Win!

Jalapeño Crawfish Dip

  • 1/2 stick butter
  • 2 cups of mixed and chopped onion, celery and green bell pepper
  • 1/4 to 1/3 jalapeño, finely chopped
  • 3 cloves garlic, minced
  • 2 cups of boiled crawfish tails
  • 1 8 ounce package of cream cheese
  • 1/2 Tablespoon Tony Chachere’s Creole seasoning
  • salt and pepper to taste.

Heat butter on medium heat in a medium pan. Add chopped veggies, jalapeño and cook until onions are translucent. Add minced garlic and continue to stir.

Add crawfish tails and stir, until warm. Add cream cheese to the mixture and stir until melted. Add salt, pepper and Creole seasoning. May be served hot or cold on small baguette slices or bagel chips.

crawfish pasta recipe Crawfish for the Win!

Debbie’s Crawfish Fettuccine

  • 1/2 stick of butter
  • 10 cloves of garlic, minced
  • 2 cups of sliced mushrooms
  • 1 lb. cooked Louisiana crawfish tails
  • 1 squeezed lemon
  • 2 teaspoons Tony Chachere’s Creole seasoning
  • 2 Tablespoons flour
  • 1/2 pint heavy cream
  • Cooked pasta for 4 servings.

Saute: butter, garlic and mushrooms.

Add: crawfish, lemon, seasoning, and flour.

Add cream last and cook till done.  Serve over fettuccine or farfalle.

Pair with white wines such as Riesling or Albariño.

Debbie’s Crawfish Balls

  • 1 lb crawfish tails, chopped fine
  • 1/2 teaspoon fresh cayenne pepper
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onions
  • 1/4 cup chopped bell peppers
  • 2 teaspoons salt
  • 2 teaspoons red pepper flakes
  • 1 egg, beaten
  • 1/2 cup bread crumbs

In bowl mix crawfish, pepper, parsley, onions, bell peppers, salt and red pepper.

Add: egg and bread crumbs and mix.

Form into balls (hint, coat hands with oil to make rolling easier).

Place on lightly greased cookie sheet.

Bake at 375 degrees for 12-15 min.

Makes 50 crawfish balls!

Keels & Wheels Concours d’Elegance Announces 2018 Featured Marques

kwphoto Keels & Wheels Concours d’Elegance Announces 2018 Featured Marques

The 23rd Annual  Keels & Wheels Concours d’Elegance, benefiting Today’s Harbor for Children, formerly known as Boys & Girls Harbor, has announced the Featured Marques for the event slated for Saturday and Sunday, May 5-6, 2018.

The Concours, presented by title sponsors Bay Area Regional Medical Center and the City of Seabrook, will feature the automobile Marques of Ferrari, Pierce-Arrow, and Super Cars. The event will also be honoring Vintage Wooden and Classic Glass boats. Owners of classic cars and antique wooden boats are encouraged to register for the judged competition. Judging takes place on Saturday, May 5. The classic boating side of the event is sanctioned by the Antique and Classic Boat Society, an international organization established to standardize the judging procedure.  An incredible array of  classic wooden boats and vintage fiberglass boats, both large and small, will be on display.

The weekend-long, nationally acclaimed classic car and vintage wooden boat show takes place each spring at the Lakewood Yacht Club in beautiful Seabrook, TX and attracts more than 15,000 attendees. The car and boat exhibitors come from every part of the United States, contributing to the more than $1.7 million that the Concours has raised to date for local charities.

Sixty car and 20 boat judges evaluate nearly 40 classes for cars and 20 classes for boats. In addition, Keels & Wheels welcomes celebrity and VIP judges to participate in honoring select vehicles and boats.

Invitations and entry forms for the 2018 Keels & Wheels event are available online. Because only 200 automobiles and 100 boats will be selected, it is important for submissions to be made as early as possible. Potential exhibitors are asked to submit one photo of the car or boat, along with year, make, model, owner information and a brief history of the entry. Keels & Wheels does not typically consider any automobiles newer than 1972 for entry in the event.

For more information about submitting your classic automobile or antique boat, or to download an entry form, please visit www.keels-wheels.com or follow us on Facebook.

About Keels & Wheels Concours d’Elegance:

Keels & Wheels Concours d’Elegance is a weekend-long, nationally acclaimed classic car and vintage wooden boat show that takes place each spring at the Lakewood Yacht Club in beautiful Seabrook, Texas. Keels & Wheels welcomes approximately 200 cars and 100 boats, and has raised more than $1.7 million for local charities, while drawing thousands of participants and spectators from all over the U.S. and Europe.

Proceeds from the 2018 event will again benefit Today’s Harbor for Children, whose mission is to provide a home and safe environment for abandoned and abused children and healthy, comprehensive care for children and families in crisis. For more information please visit www.keels-wheels.com or follow us on Facebook.

Bay Oil Company Keeps Galveston Bay Moving

bayoil Bay Oil Company Keeps Galveston Bay Moving

Bay Oil Company, a fourth generation, family-owned business, has been serving fuels and lubricants to Houston and the surrounding areas since 1921.  We proudly introduce our new Marine Division, providing non-ethanol fuel to vessels and fleets of all types throughout the greater Galveston Bay system and Houston Ship Channel.

United States Coast Guard approved for over-the-water transfers, we can deliver fuel to you, service dockside fueling, or you can bring your trailered boat to our on-site bulk facility.  On-demand service, 24/7 live dispatch, and customizable delivery schedules set us apart.  Bay Oil Company’s Marine Division is committed to providing the highest quality fuels and services to our clients—keeping you fueled up and on time!

In the Galveston Bay system, we are currently providing fuel to the following client types:  tug boats and barges, racing and pleasure boats, fishing guides, cruise lines, shipping companies, emergency and repair services, fishing fleets and luxury yachts.  Our family lives right here in the Bay Area and we all own boats and love the water.  It was only natural to expand our Bay Oil Company to provide products and services to our friends in the marine industry.

For more information or to set up a delivery:

Call:  833-BAY-FUEL

www.bayoilmarine.com

Tall Ships Are Coming!® Tall Ships® Galveston Sets Sail For New Maritime Festival April 5-8, 2018

tall ships 1024x674 Tall Ships Are Coming!® Tall Ships® Galveston Sets Sail For New Maritime Festival April 5 8, 2018

For the first time, a fleet of tall ships will sail and race their way along the Gulf Coast to participate in the TALL SHIPS CHALLENGE® Gulf Coast 2018 series of races and public maritime festivals. Kicking off this new event, Galveston Island will play host to the first stop of the 2018 challenge from April 5-8, 2018. Produced by Galveston Historical Foundation, in partnership with Tall Ships America, this family-friendly event will showcase Galveston’s rich maritime history through unique programming and the visiting tall ships. Tickets, ship information, and special event details are available at www.tallshipsgalveston.com.

“We are pleased to welcome some of the most beautiful tall ships in the world to our port for the Tall Ship Challenge in 2018,” explains Dwayne Jones, Galveston Historical Foundation’s Chief Executive Officer. “This first-time event for the Gulf Coast will bring the world of sailing historic vessels to Galveston Island. It’s a rare opportunity to step aboard a historic tall ship and learn about our maritime history.”

While in port, the ships will be open to the public for viewing, and many will feature dockside exhibits and lively interactions with crew. Each ship has its own educational program and mission, providing the public with a wide array of ways to participate and sail. In addition to touring the ships, visitors will also have the opportunity to embark on the ships for exhibition sails during the festival. Between each of the ports, the ships will race to the next event.

TALL SHIPS® GALVESTON will welcome visiting ships with an exciting Parade of Sail down Seawall Boulevard on the afternoon of Thursday, April 5. Friday, Saturday, and Sunday, the festival will be open from 10 a.m. to 9 p.m. daily for ship tours (onboard tours available from 10 a.m. to 5 p.m.), live music, vendors, and more. Festival tickets are $10 admission or $20 admission + onboard tours for adults, $5 or $10 for youth ages 7-12 and free for children 6 and under. Tickets are discounted 10% through April 1, 2018.

PARTICIPATING FESTIVAL SHIPS

ELISSA (1877) – Galveston Historical Foundation brought ELISSA, an 1877 square-rigged iron barque, from a scrap yard in Piraeus Harbor, Greece to Galveston to begin restoration work in 1978. By 1982, GHF staff and volunteers completed restoration and transformed this rare, historic vessel into a floating museum that would actively sail. Today, ELISSA is one of only three ships of her kind in the world to still actively sail and welcomes over 40,000 visitors annually. She also serves as the Official Tall Ship of Texas, a National Historic Landmark and a symbol of the Gulf Coast’s historic beginnings as a sea port and active waterfront.

LYNX (2001) – In 1997 Woodson K. Woods embarked on a journey to build a privateer inspired by the original historic tall ship from the War of 1812 – The Privateer Lynx. His goal was to create a living history museum to educate children and adults alike about American history through active sail training aboard a real wooden sailing ship. What went into Lynx was not just wood, rope, brass and canvas, it was something that goes far beyond history, ambition, inspiration, determination, and commitment. On July 28, 2001, in Rockport, Maine, Woods’ vision was realized. Past and present converged as Lynx was launched in a gala event ordaining a magnificent future on the high seas. The creation of Lynx embraces eternal truths: passion, sacrifice, perseverance, honor, and courage. Please note LYNX will be operating as a sail away vessel and not available for general tours.

OLIVER HAZARD PERRY (2015) – SSV OLIVER HAZARD PERRY is the largest civilian Sailing School Vessel in the United States and the first ocean-going full-rigged ship to be built in the U.S. in over 100 years. The ship is named for US Navy Commodore Oliver Hazard Perry. Perry led the first US naval victory over the British in the Battle of Lake Erie; War of 1812. Based out of Fort Adams, Newport Rhode Island, the ship features educational programs focused on growth with leadership development opportunities for students of all ages. Programming includes team building in the form of practical sail training as well as customizable leadership workshops. OLIVER HAZARD PERRY is 200 ft. in length with 7 miles of rope, 160 belaying pins, and 20 sails.

OOSTERSCHELDE (1918) – The three-masted topsail schooner OOSTERSCHELDE was built in 1918 as a sail-powered freighter. The vessel plied the European waters and was regularly seen off the coast of Morocco and on the Mediterranean Sea. In 1930 heavier and modern diesel engines were placed, and the rigging was reduced. From 1939 the vessel sailed under foreign flags and underwent a drastic conversion in 1950 into a modern coaster. In 1988, the OOSTERSCHELDE was brought back to the Netherlands. The Rotterdam Sailing Ship Foundation took charge of the fundraising necessary for the financing of the restoration of the vessel to its authentic condition. The OOSTERSCHELDE is now the only remaining representative of a large fleet op topsail schooners that used to sail under the Dutch flag at the beginning of the previous century. She is registered as a monument by the Dutch Ministry of Culture.

PICTON CASTLE (1928) – The PICTON CASTLE is registered in the Cook Islands, in the South Pacific, and is owned and operated by the Windward Isles Sailing Ship Company, Ltd. The ship’s mission is deep-ocean sail training and long-distance education. Her North American homeport is Lunenburg, Nova Scotia. The ship is a completely refitted barque that observes the rigorous standards of Germanischer Lloyds for steel-hulled Cape Horners. She is 179 feet overall, with a riveted steel hull, clear oiled-pine decks, steel masts, wooden and steel yards, and carries 12,450 square feet of canvas sail. The PICTON CASTLE is a true working tall ship. Sail trainees participate fully in the ship’s operation: handling sails, scrubbing the deck, taking a turn at the wheel, raising anchor, hauling on lines, helping in the galley, going aloft, and keeping lookout.

WHEN AND IF (1939) – When General George S. Patton commissioned one of America’s greatest designers to conceive him a boat to be built by F.F Pendleton of Wiscasset, Maine in 1939, he had the ultimate ambition in mind: When the war is over, and If I live through it, Bea and I are going to sail her around the world.” WHEN AND IF was a new idea: a yacht which would maintain all her classic beauty and hold her own in recreational racing while being sturdy, comfortable, safe and luxurious enough to take a family on the voyage of a lifetime. Early in 2012 Doug Hazlitt, well known in yachting circles, purchased the WHEN AND IF with plans to return the vessel to its original and Bristol condition. Following an extensive two year restoration, she is back in all her glory and ready for you to come and sail her away! Please note WHEN AND IF will be operating as a sail away vessel and not available for general tours.

SAIL AWAY EXCURSIONS

Ready to feel the wind in your face on open water? Guests to the 2018 TALL SHIPS® GALVESTON will be able to do more than just walk across the decks of visiting ships! A select group of participating ships will be available as sail away vessels. The Privateer LYNX and WHEN AND IF will both offer special sail tours through Galveston Bay throughout each day of the festival. Pricing and times for Parade of Sail, Daysail, and Twilight Tours are available online.

SPECIAL EVENTS & PACKAGES

In addition to the festival, special events will be featured daily, giving guests unique opportunities to tour and interact with the visiting ships.

SALUTE TO SUNSET PARTY – Toast the ending of the day and beginning of the evening with tickets to our special Salute to Sunset party. Ticket holders will enjoy access to tour one of the participating tall ships after daytime tours conclude, complimentary craft beer, light hor d’oeuvres, and an unmatched setting at the Texas Seaport Museum. Tickets are $50 per person, do not include festival admission, are only good for the day of purchase and are available online.

CAPTAIN’S TABLE PLANKOWNER’S DINNER – Your presence is requested for an evening of drinks, food and more at our exclusive Captain’s Table night. Enjoy dining with the captains of our festival Tall Ships, live music, an exciting live auction featuring original works of art from regional artists, private access onboard one of our visiting Tall Ships, open bar and much more. Tickets are $250 per person and available online. Proceeds from this event go directly towards Galveston Historical Foundation’s 1877 Tall Ship ELISSA, the official Tall Ship of Texas. ELISSA will be sailing from Galveston to Pensacola and New Orleans as part of the 2018 TALL SHIPS CHALLENGE® as the Texas Gulf coast’s ambassador. Attire is nautical chic, and your reservations also include a Saturday pass for admission to the festival and onboard the ships during the day.

VIP FESTIVAL PACKAGES – The TALL SHIPS® GALVESTON VIP package is your best way to make sure you don’t miss any of the weekend’s incredible opportunities. Located on the festival grounds and steps away from the pier and our visiting ships, this package includes everything you need to make your weekend unforgettable! This package includes accommodations at the Harbor House Hotel & Marina at Pier 21 (two-night minimum required), daily festival admission and onboard tour tickets, two tickets to the Salute to Sunset party and complimentary parking. VIP tickets start at $800 for two and are available online.

ABOUT TALL SHIPS CHALLENGE®

Tall Ships America’s TALL SHIPS CHALLENGE® is an annual series of Tall Ships® races and maritime port festivals that rotates on a three-year cycle between the Atlantic Coast, Great Lakes, Pacific Coast, and Gulf Coast. These events celebrate our rich maritime heritage and traditions, and inform the general public about the transformative power of Adventure and Education Under Sail®.

Coordinated by Tall Ships America in collaboration with local organizers, the TALL SHIPS CHALLENGE® fleet will be hosted at festivals in four ports of call: Galveston, Texas (April 5-8), Pensacola, Florida (April 12-15), New Orleans, Louisiana (April 19-22), and St. Petersburg, Florida (April 26-29).

“The member vessels of Tall Ships America help young people develop confidence, competency, and courage through the authentic challenges and adventures of seafaring,” said Tall Ships America Executive Director Bert Rogers. “The TALL SHIPS CHALLENGE® series is a celebration of our maritime heritage.”

“Students and trainees will sail the ships the same way they were sailed in great Age of Sail” added Rogers. “These races follow long-distance courses on the open ocean; the ships sail without using engines, all to promote goodwill through friendly competition.”

For more information about Tall Ships America or to learn how to sign aboard a tall ship, visit www.tallshipsamerica.org or contact Lori Aguiar at lori@tallshipsamerica.org or 401-846- 1775.

ABOUT TALL SHIPS AMERICA

Tall Ships America is the hub for tall ships activity, expertise, and information in North America, and is commended by the United States Congress as the national sail training organization representing the United States. Founded in 1973, Tall Ships America is a 501c3 non-profit membership organization dedicated to enriching youth education through character building and leadership programs aboard tall ships. The mission of Tall Ships America is to encourage character building through sail training, promote sail training to the North American public and support education under sail.

Tall Ships America supports the people, ships and programs of sail training through professional development grants, sail training scholarships, conferences, education, publications, regulatory and licensing information, public events and advocacy.

ABOUT GALVESTON HISTORICAL FOUNDATION

Galveston Historical Foundation (GHF) was formed as the Galveston Historical Society in 1871 and merged with a new organization formed in 1954 as a non-profit entity devoted to historic preservation and history in Galveston County. Over the last sixty years, GHF has expanded its mission to encompass community redevelopment, historic preservation advocacy, maritime preservation, coastal resiliency and stewardship of historic properties. GHF embraces a broader vision of history and architecture that encompasses advancements in environmental and natural sciences and their intersection with historic buildings and coastal life, and conceives of history as an engaging story of individual lives and experiences on Galveston Island from the 19th century to the present day.

For more information, please contact Will Wright, Director of Communications and Special Events at 409-765- 3404 or will.wright@galvestonhistory.org.

Texas Outlaw Challenge

June 11 – 20, 2018

Clear Lake & Galveston Bay

1015101 547382705303252 170671288 o 300x227 Texas Outlaw Challenge

Warming Drinks and Food Bowls

By Betha Merit

Houston, we had snow! And what a year it was. We started with hosting the Super Bowl, went on to survive Hurricane Harvey, won the World Series and then had snow that delighted hearts with our winter wonderland morning after. Bottom line for this column is that we got to enjoy some cold weather. And now we need some warming up.

There are a great variety of hot drinks to be enjoyed, and a touch of hooch make them especially fun to be shared with friends or when entertaining. One of my favorites is heating up eggnog and sprinkling with nutmeg then adding a shot of whiskey or rum. Many hot drink recipes can be made without the alcohol if you have minors in the crowd.

My friends know me for cooking healthy, simple one pot dinners, a lot. They are easy, filling, feel warm in the hands while eating, and have been dubbed as, “pure sustenance.” The basic recipe is to brown a pound of ground meat (chicken, turkey, beef, bison, lamb, etc.), add spices and herbs to the browning with a dollop of olive oil. Then cut up and toss any veggies from the fridge into the pot, or add bags of frozen veggies from the freezer. Additional items might be quinoa, wild rice, potatoes or sweet potatoes. These last additions may be pre-cooked or added raw to the browned meat and veggies; you just adjust the water amount for what you add. If pre-cooked, you may add the veggies and any of the extras with a few tablespoons of water and cover with a lid.

bison bowl Warming Drinks and Food Bowls

One-Pot Bison Bowl

  • 1 pound ground bison
  • 1 to 2 Tablespoons olive oil
  • 1/2 cup diced onion (frozen or fresh)
  • 1 Tablespoon dried minced garlic
  • 1 teaspoon ground cumin
  • 1-2 Tablespoons of your favorite dried green herb (thyme, dillweed, basil, etc.)
  • 1/4 teaspoon cayenne pepper
  • 2 Tablespoons tomato paste (optional)
  • 3 small Mexican gray squash, chopped (any green squash will work)
  • 1 – 1 1/2 cups cooked wild rice blend
  • 2-4 Tablespoons water or any broth
  • 1/2 bag of frozen kale
  • salt and pepper to taste.

In a large skillet sized pan, drizzle olive oil as pan heats. Brown bison, onion and garlic on medium to high heat until crumbly. Add herbs and spices and optional tomato paste. When blended, lower to medium heat and move the meat to the edges of the pan to form a circle with an open middle, add the squash and frozen kale to the pan, pouring the liquid over the top and covering with a lid. After about 20 minutes of good simmering, add the cooked rice and stir everything together. Cook another few minutes, adding liquid if needed. Salt and pepper to taste.

tequila hot chocolate Warming Drinks and Food Bowls

 

Tequila Hot Chocolate

  • 1 ounce tequila
  • 6 ounces hot chocolate (your choice on how you make it)
  • 1-3 Tablespoons whipped cream
  • dash of chili powder for garnish.

Add tequila and hot chocolate to a glass. Garnish with a hearty dollop of whipped cream and a dash of chili powder.

Warm-You-Up Hot Toddy

  • Boiling Water
  • about 5 whole cloves per drink
  • 1 lemon wheel
  • 2 teaspoons brown sugar
  • 3-4 Tablespoons fresh lemon juice
  • 2 ounces scotch (or any whiskey)

Fill a mug with boiling water and let stand to heat up. Meanwhile stick the cloves in the lemon wheel. Now empty the mug and fill just over half way with fresh boiling water. Add the brown sugar, stirring to dissolve. Add the lemon wheel and stir. Now add the lemon juice and scotch and stir once more. May remove the lemon wheel and attach to side of mug.

Gift Guide for Surfers

Surfers Gift Guide Gift Guide for Surfers

Rob Sawyer (@singlefinsociety) in Galveston. Photo by Adam Valadez (@adamisraelvaladez)

CAPTAIN FIN 272x300 Gift Guide for Surfers

CAPTAIN FIN Slasher El Bull 6.5 – The Slasher is a must have. This fin works best in 2+1 longboards providing smooth rail-to-rail surfing and tight turns. www.captainfin.com

TRUEAMES Greenough 4-A Volan – Chuck Ames and the crew at TrueAmes make some of the best fins in the world, by hand, in California. The 10” Greenough 4-A Volan is an all around great fin for any singlefin longboard. www.trueames.com

BIRDWELL BEACH BRITCHES 311 Medium Length Boardshorts – Handmade in the USA with a lifetime guarantee. These iconic boardshorts are made with SurfNyl fabric for strength, comfort, and durability. They also feature triple lace closure with nickel plated grommets and the signature Birdwell wax pocket. www.birdwell.com

BEECH BRAND Serape Beach Towel – Beech Brand towels were created and designed for surfers. These towels have a revolutionary antimicrobial technology to help prevent the growth on a wide array of odor and stain causing bacteria, fungi, mold, mildew, algae, and is environmentally friendly. www.beechbrand.com

BRIXTON Bells Straw Hat – This wide brimmed straw hat from Brixton is key for long beach days. This hat will provide full coverage protection for the face, neck and ears. It is also lightweight. www.swell.com

PICKLE WAX REMOVER – The Pickle Wax Remover® is a unique tool used to remove the surf wax from any surfboard. It is not only green in color it is “green” for the environment. The Pickle contains 100% recycled ingredients and does not contain or use any harsh chemicals. The Pickle is reusable and can clean board after board after board. www.picklewaxremover.com

SMITH OPTICS Lowdown ChromaPop – Smith Optics’ signature sunglasses with ChromaPop color enhancing technology make beach days easier on the eyes. These lenses are impact-resistant and offer 100% UV protection. www.smithoptics.com

AQUATECH AxisGO iPhone Water Housing – AxisGO™ is the ultimate Smartphone Imaging System. Designed to protect your iPhone from the harshest weather conditions, while offering the freedom to safely capture those special moments underwater. Capture beautiful images and stunning video with ease, then share instantly with full touchscreen sensitivity. www.aquatech.net

 

CANVAS SURFBOARDS Purchase Longboard – The Purchase is the perfect classic noserider. Its deep dish concave in the upper third portion of the board makes for long nose rides through critical sections. It does it all. www.canvassurfboards.com

The Galley: Thanksgiving Sides

Individual Traditions

By Betha Merit

Beyond the turkey and dressing, everybody has their favorite Thanksgiving side dishes. There are green bean casseroles, candied yams (or the mashed with marshmallows on top version), and jello salads of every kind. These recipes, which include potatoes, gravy, cranberry sauce and relishes are part of a passing down of tradition, and make us feel like we are part of something that came before us.

In addition to the standards, my family has a few sides introduced in the 60’s that were non-traditional. They have stood the test of time and pop up on our tables to this day. You might be interested in starting the tradition of adding a tradition and introducing something new. I now add cheddar cheese to that bean green, mushroom soup, french fried onion favorite; never going back. Scientists say that our olfactory sense is the most primitive and memory provoking, and perhaps that’s why Thanksgiving has always been a favorite holiday. There is nothing like the smell of roasted turkey and dressing and all the et cetera’s to warm your November heart.

artichoke pie recipe 300x300 The Galley: Thanksgiving Sides

 

Aunt Janice’s Artichoke Pie

  • 1 pre-made pie crust, uncooked
  • 2 eggs
  • 1/4 cup shredded parmesan
  • 2 cups shredded mozzarella
  • 1 package frozen artichoke hearts (or several drained cans), cut in bite sized pieces
  • 1 clove garlic, minced (or similar amount in dried or powder version)
  • 1 teaspoon Herbs de Provence or your favorite green spice
  • 1 Tablespoon olive oil
  • Salt & pepper

Saute’ defrosted artichoke heart pieces in garlic and olive oil. Season with herbs, salt and pepper. Cool slightly. Mix beaten eggs with cheeses and artichoke hearts in a bowl. Add mixture to pie crust. Bake at 350 for about 1 hour.

plate 300x300 The Galley: Thanksgiving Sides

Grandma Vera’s Zucchini, Basil, Cheese Casserole

  • 3 medium sized zucchinis shredded or chopped
  • 1/2 chopped small onion
  • 1 clove garlic minced, or comparable in dried or powdered garlic
  • 2 Tablespoons butter
  • 2 eggs
  • 1 Tablespoons each; dried basil and dried parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 to 1 1/2 cups shredded colby jack

Saute’ zucchini, onion, garlic and butter in large pan until tender. Set aside and mix the remaining ingredients in a large bowl. Add the zucchini blend and mix together. Pour into a greased 10” by 10” baking dish. Bake uncovered about 35 minutes or longer, until knife inserted in center comes out clean.

Aunt Ethel’s Yoghurt Jello Salad

  • 1 small package any flavor jello (raspberry, peach, lime, orange…)
  • 1 cup fruit in the bottom yoghurt (mix or match jello flavor)

Choose a glass serving bowl that will hold two cups, and dissolve jello in 1 cup boiling water until clear of granules. Cool 10 minutes. Whisk in the yoghurt until lumps are gone or nearly gone. Chill until set. Garnish with fruit or whipped cream if desired.

Oyster Appetizers, Recipes and Wine Pairings

By Betha Merit

Appetizers are multifold fun. They get the party started by whetting your appetite and teasing your tastebuds. And they can also be served as a meal in tandem with another small plate of food or two. Another idea is to plan a small gathering and have everyone bring their favorite hors d’oeuvres with a paired wine. For the following oyster recipes we suggest pairing with bubbles, from Champagne to sparkling rosé. And any crisp white wine such as Chablis or Sancerre will also pair nicely. Enjoy.

baked oyster recipe Oyster Appetizers, Recipes and Wine Pairings

Crispy Oven-Baked Oysters

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne
  • 2 eggs
  • 1 cup dry bread crumbs
  • 2/3 cup grated Romano cheese
  • 2 Tablespoons dried parsley
  • 1/2 teaspoon garlic salt
  • 1 pint shucked oysters

Use three shallow bowls. In the first bowl combine flour, salt, pepper and cayenne. In another bowl whisk eggs. In the third bowl combine bread crumbs, cheese, parsley and garlic salt.

Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in greased 15 x 10 x 1 inch baking pan; drizzle with oil.

Bake at 400 degrees for 15 minutes until golden brown. Serve with jalapeño ranch dressing for dipping.

bacon oyster recipe Oyster Appetizers, Recipes and Wine Pairings

Savory Bacon Wrapped Oysters

  • 12 ounces bacon strips cut in half
  • 1 pint shucked oysters
  • 2 Tablespoons brown sugar (or white)
  • 1/3 cup tamari or soy sauce
  • 2-3 cloves minced garlic
  • 1/4 teaspoon dry mustard

Cook bacon in skillet style pan on medium-high heat until shrunken, but not crisp. Lay on paper towels to drain. Preheat oven to 300 degrees F.

In a shallow baking dish, whisk together the brown sugar, soy sauce, garlic and dry mustard. Wrap each oyster with bacon and secure with a toothpick. Place in the baking dish with sauce and bake for 15 minutes or longer. Oysters are done when the sauce bubbles and the bacon is crispy around the edges.

 

Wine Pairings

Chablis

The Chablis region is the northernmost wine district of the Burgundy region in France. The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay. These wines often have a flinty or steely note.

Sancerre Blanc

Sancerre is located in the eastern part of the Loire valley, southeast of Orléans in France. Sancerre blanc is usually bone dry and highly aromatic with intense flavors of peaches and gooseberries.

 

Tony Chachere’s Easy Gumbo

  • 1 bell pepper, chopped
  • 1 large onion, chopped
  • 3 ribs celery, chopped
  • 1/4 teaspoon minced garlic
  • 10 cups cool water
  • 1 cup Tony Chachere’s Instant Roux Mix
  • 1 lb. shrimp and 1 lb. crab meat
  • Tony Chachere Original Creole Seasoning

In a stockpot coated in pan spray, sauté vegetables until soft. In the same pot, add Tony’s Roux, 2 cups of water, 1 cup Tony Chachere’s Instant Roux Mix

Bring to a boil. After mixture begins to thicken, reduce heat to low and stir for 3 minutes. Add remaining water. For seafood gumbo, bring roux mixture to a boil, then reduce heat and simmer for 15 minutes. Add shrimp and crab meat and return to a simmer for 15 minutes.

Add remaining water. Season gumbo to taste with Tony Chachere’s Original Creole Seasoning. Ladle gumbo over steamed rice and garnish with chopped green onions and Tony Chachere’s Gumbo Filé.

 

Opelousas Oyster Loaf

  • 1 Loaf French Bread, unsliced
  • Margarine
  • 1 Dozen select large oysters
  • 1 Egg
  • Ketchup
  • Tony Chachere’s Original Creole Seasoning
  • 1/2 Cup light cream
  • 1 Cup bread crumbs
  • 1 Cup oil
  • Dill pickles (sliced)
  • Lemon (wedges)

Cut off top of the French Bread lengthwise and reserve. Scoop out insides and toast the loaf. Butter inside generously and keep warm. Dry oysters on absorbent paper.

In a bowl, beat egg with Tony Chachere’s Original Creole Seasoning, slowly adding cream. Place oysters in egg mixture, then in bread crumbs, thoroughly covering all sides. Fry in shallow oil until brown and drain on absorbent paper.

Fill the hollow of French Bread with the fried oysters. Garnish with sliced dill pickles, lemon wedges and dabs of ketchup. Replace top, heat in oven and serve. Yields 4 servings.

Women’s Swimwear & Fishing Apparel

girls on beach2 Womens Swimwear & Fishing Apparel

By Kelly Groce

Whether you are paddling out to some waves, setting hooks on fish, or just chilling at the beach, these swimsuits and fishing wear will keep you covered.

BIKINIS

Untitled 1 Womens Swimwear & Fishing Apparel
(from left to right)

REEL SKIPPER – The Coral Scale bikini from Reel Skipper is perfect for women who fish since it has active moisture wicking and is made with Lycra material. The criss cross back top provides comfort and support. This bikini comes in a coral scale print to satisfy your inner mermaid and is also reversible. www.reelskipper.com

JOLYN – The Vent top from Jolyn features a keyhole front to let water through during swimming as well as tie straps for a perfect fit and great hold. The Europe bottom has a drawstring around the waist to give you superior hold. Both come in a variety of colors. www.jolynclothing.com

RIPCURL – The Classic Surf bralette bikini top from Rip Curl is a microfiber top with cross back detail and adjustable ties for maximum hold and comfort. The Classic Surf top and bottom are both perfect for mixing and matching. Available in more colors. www.ripcurl.com

 

FISHING APPAREL

(from left to right)

CAMO GIRL BRAND – It’s always a “Saltwater Kinda Day” when you’re wearing these soft and cool coastal colored leggings. They are high performance UPF+ 50 highly breathable leggings to keep you cool in the hottest of days on the coast. Featured above is the Mint Green Scales legging and the Salty Day leggings. www.camogirlbrand.com

REEL SKIPPER – Protecting your face and neck from the sun is a lot easier with this Tarpon print shadie from Reel Skipper. This multifunctional accessory can be worn 6 different ways and most importantly has UPF +50 solar protection.

Reel Skipper’s Coral Scale leggings made with performance fabric offers superior sun protection and performance qualities. Featuring up to UPF +50 solar protection, these leggings are lightweight, comfortable, and a fashionable way to keep the sun off of your skin. www.reelskipper.com

www.reelskipper.com

 

PELAGIC – The OCEANFLEX Halter by Pelagic was designed with activity in mind, so whether you enjoy fishing, paddle boarding, or runs on the beach, this performance halter will fit your active lifestyle needs. Featuring a racerback design, built-in bra, and an ergonomic-fitting elastic band, the OCEANFLEX Active Halter offers a comfortable, yet supportive fit with performance fabrics that moves with your body during whatever activity you throw at it. www.pelagicgear.com

 

 

 

REEL SPORTSWEAR – The Mermaid Series™ Performance Long Sleeve from Reel Sportswear features UPF +50 solar protection. Lightweight, comfortable, and the best way to keep the sun’s rays from penetrating through to your skin. Fish on mermaids! www.reelsportswear.com

 

 

 

 

The Redfish leggings from Camo Girl Brand.

 

Ron Hoover RV & Marine: Where Experience Counts

rhrvm Ron Hoover RV & Marine: Where Experience Counts

rhgalvestonteam Ron Hoover RV & Marine: Where Experience Counts

Ron Hoover RV & Marine’s GM John Genardo, GSM Shane Gest and Crystal Horton.

Ron Hoover RV & Marine has parlayed its experience in boat sales to become one of the premier RV and boat dealers in the country.

Their superb reputation is based on 29 years of selling quality boats/RVs and providing excellent customer service. They boast 8 locations and 4 convenient dealers in the Greater Houston area including locations in Galveston, Katy and Willis.  They also have an RV store in La Marque.

Ron Hoover RV & Marine is proud to celebrate a banner sales year for its Cape Horn and Stamas offshore boats. Their sales executives forecast higher sales in the bay boat markets in the near future.  The Crevalle, Blue Wave, Epic, Majek, Hurricane and Carolina Skiff brands are good performers for Ron Hoover RV & Marine. As well as Sweetwater and Aqua Patio pontoons. Their engine offerings include Suzuki, Evinrude, Mercury and Yamaha. They also sell quality used boats checked by their trained technicians during the boat trade process.

There has been several new technological breakthroughs for outboard motors in the last few years. Manufacturers are releasing new higher horsepower engines like the Suzuki 350 H Outboard — the first high output engine with counter rotating propellers. According to Ron Hoover RV & Marine General Manager John Genardo, the best breakthrough is the joystick controls.

“The joystick steering technology has changed the Marine Industry and has taken a great deal of difficulty out of docking larger boats.  We now have the ability to add joystick capability to our outboard boats.”

The sales staff has almost 50 years of experience and 80 years in the fishing boat industry.  General Sales Manager Shane Gest has 10 years of financial experience and Service Department Manager Don Broussard has almost 20 years of experience. Their techs have more than 40 years of experience.

Cape horn 27xs. Photo: Douglas Barnes Photography

Ron Hoover RV & Marine believes in having the best talent to run and operate its dealerships because boating is a people business. Local General Manager John Genardo operates the Galveston Dealership. He is originally from Chicago and has been in the Marine Industry since 2004 – beginning his career at Ron Hoover RV & Marine.  He has a true passion for boating and being on the water and loves to spend time with his family fishing, boating, swimming or just cruising around the lake and bay.

General Sales Manager Shane Gest was born and raised just outside of Cleveland, OH. “Having always been around water and boats, I was naturally drawn to the industry,” said Shane. “I started in the marine industry in 2007 and moved to Texas in 2012 working for a dealership as the business manager. In 2017, I started with Ron Hoover RV & Marine as the General Sales Manager.”

When Shane is not working he is passionate about the water and spends as much time with family and friends as he can on a boat. Fishing, tubing or cruising to see fireworks on a Friday night in the summer. If he is not out on the water, you can find Shane playing golf or enjoying a football game.

Ron Hoover RV & Marine is the only fishing boat and service company on Galveston Island.  It provides parts, service and the unique ability to conduct water demos for boaters. Ron Hoover RV & Marine is your one-stop-shop and even offers in-house financing, insurance and extended warranties.

Their new management team believes in people and the local community.  Ron Hoover RV & Marine is proud to support Bayou Vista Fishing Tournaments, Ball High School Athletics Department, Bayou Vista BBQ Cook-off Fundraisers and so much more!

So, if you are looking for that new or quality inspected used boat, contact Ron Hoover RV & Marine General Manager John Genardo, who will be happy to assist you with all your boating needs.

Contact him at jgenardo@ronhoover.com – 409-935-7191 – 8126 Broadway, Galveston, Texas 77554. Visit Ron Hoover RV & Marine online at www.ronhoovergalveston.com

The Galley: Light Suppers for Hot Weather

By Betha Merit

The temperatures are warm in the Gulf Coast. In fact it can feel oppressively hot in July. What better dinner options than heavily garlic-seasoned meat, chilled and sliced over a bed of your favorite greens, then lavishly spread with a homemade chutney to complement the meat?

Of course fresh gulf catch abounds, and we certainly take advantage of that. Reality dictates that we won’t eat seafood every night of the week, so these hearty proteins and surprisingly seasoned toppings are welcome options.

apple pork The Galley: Light Suppers for Hot Weather

Apple Cranberry Ginger Chutney over Garlicky Pork Tenderloin & Greens

PORK PREP:

  • 1 1/2 pound pork tenderloin
  • 1 Tablespoon dried garlic granules
  • salt and pepper to cover.

Generously coat tenderloin with spices, bake in 375 degrees preheated oven for about 45 minutes or inside temp registers 155 degrees with meat thermometer. Chill or bring to room temperature.

CHUTNEY PREP:

  • 1 tablespoon butter
  • 3 large apples, cubed and peeled
  • 1/4 cup dried cranberries
  • 3 Tablespoons brown sugar
  • 3 Tablespoons cider vinegar
  • 2 Tablespoons minced fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground allspice

red The Galley: Light Suppers for Hot WeatherMelt butter in saucepan, add apples and stir a few minutes until slightly golden. Add remaining ingredients and cook an additional 5 or more minutes.

GREENS PREP:

Layer 1 1/2 cups greens (per person) on individual plates, slice pork tenderloin in medallions over top and add generous amount of chutney over pork.

Serve with red wine, either Pinot Noir or a Cotes du Rhone.

Mango Mint Jalapeño Chutney over Sliced Chicken & Fresh Greens

CHICKEN PREP:

  • 3 chicken breasts
  • 2 Tablespoons butter
  • 1/4 cup white wine
  • 1 – 2 Tablespoons dried garlic granules
  • salt and pepper.

Melt butter in skillet/pan on stove, sprinkle both sides of chicken breasts with garlic, salt and pepper. Pan sear until golden, then add white wine and simmer 20 to 30 minutes until chicken is done. Take off heat and chill with pan liquid.

CHUTNEY PREP:

  • 1 (3/4-pound) mango, chopped
  • 1 teaspoon ground cumin, toasted in small pan on the stove
  • 1/2 cup chopped red onion
  • 2-3 teaspoons minced fresh jalapeño
  • 3 tablespoons fresh lime juice
  • 3 tablespoons chopped mint leaves
  • 3 tablespoons chopped fresh cilantro (or 2 Tablespoons dried)
  • Mix all these ingredients to make fresh chutney.

FRESH GREENS PREP:

Layer about 1 1/2 cups (per person) fresh salad greens on each plate, slice chicken breast over center of greens and spoon a generous amount of chutney atop chicken.

Serve with Sauvignon Blanc or an off-dry Riesling white wine.

The Galley: Red Snapper Two Ways

By Betha Merit

Red Snapper is in season and colorful, fresh recipes abound. A fun suggestion for foodies is to research several similar recipes and then add your own twist. In the South, that might be a dash of cayenne or tiny bit of minced jalapeño. Using juice from limes or clementines instead of the standard lemon is another change-up. Creative substitution is a great option with limited galley ingredients while on the water. Who knows, you might invent the seafood equivalent of the genius BLT or PBJ sandwich. Speaking of which, the world is always ready for another take on ceviche…

limecilantro snapper recipe The Galley: Red Snapper Two Ways

Lime Zest Cilantro Snapper

  • 6 (6 to 8-oz) red snapper fillets (with or without skin)
  • 6 Tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 cup finely chopped fresh cilantro
  • 1 1/2 Tablespoons minced garlic
  • Finely grated lime zest from two limes
  • Juice from the two limes
  • Dash or two of cayenne pepper

Brush both sides of fish with 3 Tablespoons oil and sprinkle with salt and pepper. Toss together cilantro, garlic, zest half reserved lime juice, and cayenne in a small bowl.

Pan sear snapper at medium high heat about 4 minutes on each side. Transfer fish, skin side up to a platter. Sprinkle with cilantro mixture and drizzle with remaining 3 Tablespoons oil. If desired, add remaining fresh lime juice.

Side Dish Option: roasted fingerling potatoes cooked with rosemary, butter/olive oil, and garlic.

baked fish recipe The Galley: Red Snapper Two Ways

My Mom’s Baked Fish Recipe

Serves 4 (cut ingredients in half to serve 2)

  • 4 (8-ounce) red snapper fillets, about 1/2-inch thick
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 fresh onion cut in rings
  • 2 bell peppers, cut in rings
  • 1/2 cup (1 stick) butter
  • 2 Tablespoons dried parsley flakes
  • 1 Tablespoon Worcestershire sauce
  • 1 cup freshly grated Parmesan
  • 2-4 cups cooked rice. (white, brown, jasmine, wild…)
  • Preheat oven to 350 degrees F.

Season the fish with salt and pepper. Spread the onions and peppers in a 13 x 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce and parsley and cover with foil.

Bake for 30 minutes then baste fish with pan juices. Sprinkle the fish with Parmesan; if desired, place under the broiler for about 2 minutes or until the cheese browns. Spoon the vegetables and pan juices over the fish.

Serve with steamed rice.

Celebrating Four Years of Coastal Life Coverage

gulf coast mariner 4 year Celebrating Four Years of Coastal Life Coverage

By Charles Milby

Thanks for the memories.

Four years ago we started a boating magazine for Galveston Bay. My background was racing sailboats. I had done it all my life and I still enjoy doing it today. So, that’s what we did. We covered regattas, cruising out to Red Fish, and of course junior sailing.

Early on our readers informed us that they also like to fish along with sailing. We got the message. Now we cover both; offshore fishing and bay fishing along with the yachting scene. It’s been a great four years and we’re looking forward to the next four.

Thank you to all of our advertisers, writers, photographers, contributors and readers. We can’t do what we do without you. Now make sure your boat is in good working order and stay safe. Hope to see you on the bay.

Meet the Surfboard Shaper – David Cunningham

david in blue room Meet the Surfboard Shaper   David CunninghamDavid Cunningham of Horizon Board Company

Interview by Kelly Groce

Photography by Adam Valadez

David Cunningham is a Texas based surfboard shaper for Horizon Board Company and a flyfishing rod designer for Marshfly USA. We dropped in on David at his shaping shack in Surfside and had the pleasure of talking with him about his shaping style, philosphy and the future of Texas surfing. Enjoy.

The age old question: how did you get into surfboard shaping?

I got into board building because I wanted good quality boards and did not want to have to pay retail prices for them. Same goes for the rod building, I have always had a dilemma with purchasing things that I can learn to build myself.

Are you more influenced from surf style of the past or present?

I am most influenced from the surf style of the past. Specifically the transitional period from the late 60’s through the mid 70’s. I always admired the styles of guys like Larry Bertleman, Billy Hamilton, Gerry Lopez, and Rory Russel.

What’s your shaping philosophy?

My philosophy when it comes to shaping is following my routine/method. Never deviate. This allows me to achieve consistency. At the core, I believe that shaper is constantly evolving, and with every board I shape I am learning more/ keeping my mind open to new ideas and concepts.

horizon surfing Meet the Surfboard Shaper   David Cunningham

What are your most popular models?

Mid-lengths, I am working on new concepts for boards from 7-8 ft. Fish boards will always be a big part of what I do and of course classic long board shapes.

What is unique about the boards you shape?

I think what makes my boards unique is a good blend of past and present. I have a tendency to lean towards more classic/retro outlines, with contemporary rail profiles and bottom contours.

How is your shaping influenced by Texas?

Building boards for Texas is a challenge. I think a lot of Texas surfers fall victim to West Coast marketing strategies. I think it is important for a surfer to be honest about their ability, and the conditions they are required to perform in.  With that as a guideline, locally, I  am a fan of wider outlines, slight increases in volume, and fin configurations that work in slower wave conditions.

What do you want/see for the future of Texas surfboard shaping and surfing?

As far as the future of surfing in Texas goes, I hope that surfers continue to be open minded about the boards they are using. Currently, it’s really common to see a variety of boards in the water. This is good because it leads to progression. Twenty years ago a rider might not have been able to link to a board that was good for him because it wasn’t the cool thing or current trend. I hope this open mindedness continues. I think this is going to lead to new innovations and raise the bar of Texas surfing. As far as shaping goes, I really hope to see the younger generation get involved and I hope that the older shapers look for someone to mentor. That’s how I learned, and without the younger guys getting involved hand shaping boards could become a lost art.

Not only do you make surfboards, but you also make your own fly fishing rods. Tell us more about that.

I have been building rods for over 20 years, I started off with conventional rods, and as I grew as an angler I became interested in flyfishing. With that I started to design fly rods for Marshfly USA. It’s been a great project between myself, Rob Schumske, and James Jackson. We have had Marshfly up and running for three years and it has been a great blend of high performance fly rods, apparel and accessories . Our main focus has been inshore saltwater rods, but we have also been engaged with some trout fisheries located in Georgia, Colorado, and the Texas Hill Country.

When you aren’t shaping, where can we find you?

When I am not shaping you can find me hunting, fishing, and surfing with my family. Texas has been a great place for me to stay balanced, I love the outdoors and there are  plenty of activities to keep me occupied here on the coast.

If you are interested in getting a custom surfboard or fly rod made, feel free contact David Cunningham at:

979-201-9046

coastaldesigns@yahoo.com

www.marshflyusa.com

The Galley – Appetizers and Wine Pairings

By Betha Merit

Sometimes it is helpful to have a few light food offerings up your sleeve. What better meal than a trio of appetizers with pairings of wine? Well, maybe steak and lobster with a chewy cabernet is preferable, but that is for another day.

The following food bites are high in protein, so a lovely baguette with herbed butter is a welcome accompaniment. Note the wine pairing suggestion for each. You may prepare some of the foods ahead, and just assemble in the galley, as you like. For each recipe you can find several variations on the internet, just tweak to your desired combinations.

antipasti recipe The Galley   Appetizers and Wine Pairings

ANTIPASTI BITES

Pair with sparkling wines like Prosecco or Cava. Serves 8

  • 24 slices salami (Genoa) about 4” diameter
  • 1 cup marinated artichoke hearts, drained and chopped fine
  • 1/3 cup roasted red peppers, drained and chopped fine
  • 2 Tablespoons pitted and chopped Kalamata olives
  • 4 ounces chopped fresh mozzarella
  •  1/3 cup chopped basil, save some for garnishing

Place one salami slice in each regular sized muffin cup, so it comes up the sides. Bake at 400 degrees for about 7 to 10 minutes or until salami is crisp. Let cool at room temperature. Next, in a large bowl stir together artichoke hearts, roasted peppers, Kalamata olives, most of basil, and the mozzarella cheese. Pepper to taste. If this mixture is made ahead, flavors meld excellently. Place the salami cups on a platter, and fill with the artichoke mixture. Garnish with remaining chopped basil.

meat ball recipe The Galley   Appetizers and Wine Pairings

HONEY GARLIC MEATBALLS

Pair with a Pinot Noir. Serves 6-8.

  • 1/4 cup brown sugar
  • 1/3 cup honey
  • 1/2 cup ketchup
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 28-ounce bag cooked frozen meatballs
  • pinch of cayenne pepper
  • 1/2 teaspoon fresh cracked black pepper

Mix together brown sugar, honey, ketchup, soy sauce, peppers, and garlic. Place frozen meatballs in a 3 to 4 quart crockpot/slow cooker, and pour sauce over meatballs. Stir so all are coated evenly. Cook on LOW for four hours, stirring occasionally. Serve with toothpicks, appetizer forks. Also great served over rice or noodles.

HAM CHEESE APPLE WRAPS

Pair with Sauvignon Blanc or unoaked Chardonnay. Serves 4

  • 1/4 cup plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 large Granny Smith or Gala apple. Cut into 12 slices, brushing slices with lemon or orange juice to deter browning.
  • 4 ounces Cheddar cheese (or Swiss cheese etc.), sliced into 1/4” thick triangles
  • 4 ounces thinly sliced deli ham, cut in slices to cover half the apple

In a small bowl, stir together yogurt and mustard until smooth; set dip aside. On one apple slice, center a piece of cheese; wrap tightly around middle with a strip of ham. Repeat with remaining apples, cheese, and ham. Serve with dip on the side.

Surf Trip: K59, El Salvador

gblumenshine Surf Trip: K59, El Salvador

Garrett Blumenshine surfing a nearby spot, Sunzal. Photo Adam Valadez

friday waves Surf Trip: K59, El Salvador

Photo Kelly Groce

By Kelly Groce

The moment you arrive at K59 Surf Resort in El Salvador, you are in paradise. The smiling faces of the staff welcome you to their colorful, lush compound equipped with a pool, a 2-story palapa with hammocks, and a secluded right hand point break just steps away. Need I say more?

K59 is a 3 hour plane ride from Houston and about a 45 minute drive from the capital of El Salvador, which is San Salvador. Once you arrive at K59, you have no reason to leave. You have a perfect right hand point break all to yourself with a minimal crowd. The staff and other surfers from around the world will be the only happy faces you see in the water. El Salvador is situated straight south on the Pacific, which is great for picking up southern swells. The surf season in El Salvador is almost year round and no wetsuit is needed. The best months are from March to October. November through February, the waves are smaller but very clean. If you want to check out other waves nearby there are plenty such as Sunzal, Punta Roca, Mizata, etc.

Photo Adam Valadez @adamisraelvaladez

When you aren’t surfing, there’s plenty of other activities. The area is so beautiful, the best thing to do is to enjoy the views, take a dip in the pool, and enjoy a siesta in one of the hammocks while listening to the sound of the waves. You can also fish or explore the beach on low tide. One of the staff members can take you on a tour of nearby waterfalls, volcanos, or Mayan ruins. There is a masseuse at the resort, that gives a deep massage under a palapa, which is nice after surfing nonstop for days.

When you stay at K59 Surf Resort, 3 meals a day are included in your stay. Their menu offers delicious local cuisine, fresh seafood, fruit, and vegetables. They have ice cold El Salvador cervezas available, Pilsener and Suprema, for $2.00 which they put on your tab that you pay at the end of your stay.

The manager, Geovanny, and his staff go above and beyond to take care of you and make sure you are having nothing less than a great trip. Not only do they become your friends, they are very talented at surfing. It is amazing to watch.
When you stay at K59 Surf Resort, the only thing you have to think about is surfing. With staff that takes care of all your needs, food and drinks on site, comfortable bedrooms with A/C, and perfect waves out front – this place is a surfer’s dream.

To book your trip or read more about K59 Surf Resort, visit their website and check out their social media pages. Buenas olas!

Connect with K59 Surf Resort:

Website: www.k59surfresort.com

Facebook: www.facebook.com/k59surfresort

Instagram: @k59surfresort

Chris Bryars putting his twin fin to work. Photo Kelly Groce

Photo Garrett Blumenshine

K59 Surf Resort is a surfer’s paradise. Photo Kelly Groce

A local fisherman brings in fresh fish for ceviche. Photo Kelly Groce

 

Healthy New Year Recipes

By Betha Merit

few years back, I realized that new year’s resolutions were effective for me when adding something to my life, rather than taking away. So, instead of a plan to cut out cheeseburgers and chicken fried steak and doughnuts, let’s add veggies! And, let’s narrow it down to a group of veggies called brassica vegetables.

Brassica veggies are commonly referred to as cruciferous, so that puts us on the right trail. Broccoli, radishes, kale, cauliflower, brussels sprouts and many of the wonderful but unidentified veggies in your Chinese take-out are on this list. They are known for their disease-fighting substances and are low in calories, fat, and sodium. A good source of fiber, they contain a variety of essential vitamins and minerals, and there’s more.

They also contain phytochemicals, which occur naturally in plants and have a variety of health benefits for our bodies. One of the best-known benefits in brassica is their apparent cancer-fighting properties. These vegetables contain sulfur-rich compounds knowns as glucosinolates, which explains their characteristic bitter taste and pungent smell. Studies have shown that consumption of brassicas could reduce the risk for multiple types of cancer. Boiling these vegetables can reduce the compounds that give this healthy effect, but steaming, microwaving, and stir frying don’t appear to do so.

An internet search for brassica or cruciferous vegetables will delight you with colorful images and recipes to encourage you in your add-brassica-veggies new year’s resolution. The following list is a good start:

Brassica Vegetables

  • Arugula
  • Bok choy
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Cauliflower
  • Chinese cabbage
  • Collard greens
  • Daikon radish
  • Horseradish
  • Kale
  • Kohlrabi
  • Land cress
  • Mustard greens
  • Radish
  • Rutabaga
  • Shepherd’s purse
  • Turnip
  • Watercress
veggie stir fry Healthy New Year Recipes

Spicy Brassica Veggie Coconut Stir-fry

  • 2 TBSP coconut oil
  • 2 eggs, beaten (or substitute one chicken breast, cubed)
  • 2 cloves garlic, pressed or minced
  • 3/4 cup chopped green onions
  • 1 cup small slices or pieces of broccoli and cauliflower (or brassica vegetables of your choice)
  • 1 medium bunch kale, ribs removed and leaves shredded
  • 1/4 Tsp salt
  • 3/4 cup large, unsweetened coconut flakes
  • 2 cups cooked and chilled brown rice
  • 1 TBSP soy sauce
  • 2 TBSP Sriracha
  • 1 lime, halved and fresh cilantro, for garnish

Directions

Heat a large non-stick frying pan over medium-high heat. Add 1 teaspoon oil. Pour in the eggs and cook until lightly scrambled (or cook chicken pieces for about 3-5 minutes until no longer pink). Transfer the eggs (or chicken) to a large empty bowl.

Add 1 tablespoon oil to the pan and cook the garlic, green onions and brassica vegetables until tender, stirring frequently. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, for about 2 minutes. Transfer the contents of the pan to your bowl of eggs (or chicken).

Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.

Pour the contents of the bowl back into the pan. Add the soy sauce, sriracha and juice of 1/2 lime. Stir to combine.

Slice the remaining 1/2 lime into wedges, then divide the stir-fry into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves. Offer red pepper flakes and extra sriracha.

Parmesan Cauliflower Healthy New Year Recipes

Roasted Parmesan Cauliflower

  • 1 small head of fresh cauliflower (or any brassica veggie of your choice)
  • 2 -3 TBSP olive oil
  • 1-2 cloves of garlic, minced
  • salt and pepper to taste
  • 1/2 cup fresh grated parmesan cheese
  • fresh baby arugula for garnish

Directions

Preheat oven to 450 degrees F. Cut the cauliflower into 1/4 inch thick slices, then cut those slices into smaller bites. Combine olive oil, garlic, salt and pepper in a large bowl. Toss cauliflower slices in the olive oil mixture to coat. Spread cauliflower in a single layer on a baking sheet.

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately with baby arugula surrounding the plate.