< Previous70 COASTMONTHLY.COM | MArCH 2023 COUNTER CULTURE and over-the-stove pot filler. When Eric does cook at home, he likes to prepare tacos with smoked pork or New Mexican-style food, which is hotter, spicier and more colorful than Tex-Mex, he said. If he has time, he likes braised meats and short ribs, or a rich pozole, a brothy soup made with pork, hominy and red chiles. He still uses the techniques for sauces and stocks he learned in school, because those methods are proven, he said. (From top) Eric Nelson slices onions as he prepares a dinner of carnitas tacos for friends; The Nelsons redesigned the downstairs of their home when they bought it in 2018. They created a comfortable dining room in the front of the house. COASTMONTHLY.COM | MArCH 2023 71 BESTTITLECOMPANY 2022|2021|2020 BESTLAWFIRM 2022|2021|2020 BESTATTORNEY 2022 EXPERIENCEMATTERS! EXPERIENCEMATTERS! www.SouthLandTitle.net www.SouthLandTitle.net 409.744.0727-6710StewartRd.,Ste200,Galveston,TX77551 409.744.0727-6710StewartRd.,Ste200,Galveston,TX77551 Even though at home he doesn’t prepare fancy dishes, he uses those culinary skills every day, he said. Creative cooking doesn’t stop with the parents. Eighteen-year-old Chloe is the family baker, 13-year-old Olivia likes to prepare coffee drinks and waffles, and 21-year-old Cameron, a U.S. Marine who no longer lives at home, is the jerky and venison expert. “This kitchen is where it is hap- pening and because it is open, and everyone wants to congregate in the kitchen to watch and talk, we can be part of it,” he said. Eric Nelson shares his recipe for avocado salsa. It’s great for all tacos or mixed into rice or grilled vegetables, he said. AVOCADO SALSA 5 serrano peppers 4 tomatillos 3 large avocados 5 garlic cloves ½ yellow onion 1 bunch cilantro 3 limes juiced Sea salt to taste Lightly blanch the serrano peppers and tomatillos until tender. Add all ingredients into a blender and blend until smooth.72 COASTMONTHLY.COM | MArCH 2023 When Luis Santiago is craving a special and comforting meal, he makes mofongo, a decadent dish featuring fried plantains, garlic, bacon and pork rinds. COASTMONTHLY.COM | MArCH 2023 73 DOWN HOME ‘A CULTURAL THING’ Islander continues tradition of cooking and gathering around good food story by SHANNON CALDWELL | photos by JENNIFER REYNOLDS W hen islander Luis Santiago wants to taste the flavors of his home- town, he grabs a mortar and pestle and makes mofongo. This decadent comfort food combines fried plantains, garlic, bacon and pork rinds for a sweet and salty side dish that easily could be the main event. “It is not an everyday meal because it has bacon, pork rinds and the starch of the plantains, but it is so comfort- ing and special,” said Santiago, who is from Ponce, Puerto Rico. “It takes me right back home when I make it and reminds me of family and special occasions.” Puerto Rican families share traditional food like mofongo as an expression of love, San- tiago said. Parents, grandpar- ents and children often work together to make a meal of many dishes and then share them family-style. He has fond memories of making mofongo and other delicacies, such as rice balls, with his grandmother, he said. “Gathering to eat together is a cultural thing,” he said. “We love to eat. We love cooking and we love to feed people. It is so joyful to see other people enjoying a meal you have created for them.” Mofongo usually is served with a bowl of chicken stock for dipping or with a meat or seafood stew. Shrimp is a favorite for Santiago. He loves Galveston’s Gulf Coast shrimp because it reminds him of the fresh seafood he grew up eating in coastal Puerto Rico. Santiago, who has a degree in chemical engineering, had a very successful career in the petrochemical industry, including many years working in Houston. With his hus- band, Mitch Bage, he’s known to many Galvestonians as the owner and managing director of Maison de Campagne an island-based interior design, staging and real estate firm. The company began as a side venture for both of them and is now a full-time oper- ation. Galveston began as a vaca- tion destination for the pair. “We love the community and diversity of Galveston and when we lived in Clear Lake, we would come down for weekends and holidays,” he said. They moved to the island full-time in 2019 and since have put down roots, buying an 1899 historic house that once was the home of the late Lyda Ann Thomas, a former Galveston mayor. “Moving to Galveston was the best decision we ever made and we feel so grateful to be the stewards of this beautiful home,” he said. Travel, good coffee and being a good “dog dad” are his other passions. He loves cooking for others and introducing them to traditional Puerto Rican food, he said. And here’s Santiago’s final word on why mofongo is so special: “It is the first thing I ever made for Mitch.” Find recipes for Luis Santiago’s Mofongo and Camarones al Ajillo (Shrimp in Garlic Sauce) on Page 74. “Gathering to eat together is a cultural thing. We love to eat. We love cooking and we love to feed people. It is so joyful to see other people enjoying a meal you have created for them.” LUIS SANTIAGO74 COASTMONTHLY.COM | MArCH 2023 LUIS SANTIAGO’S MOFONGO Serves: 3-4 3-4 green plantains 1 whole onion (color of your choice) 4-5 garlic cloves 5-6 bacon slices, cut into small pieces 1 packet (1.41-ounce) Goya brand sazón with culanto and achiote Pork rinds (to taste) Vegetable oil for frying 1 cup chicken stock or 1 stick of melted butter (optional) Salt (to taste) or adobo seasoning (to taste) Peel the plantains and slice them into 1-inch-thick slices. Put them in salted water to preserve their color. You also can sea- son the water with adobo instead of salt. Soak for at least 30 minutes. While the plantains are soaking, cook the bacon, onion and garlic with sazón and set aside. In a deep cast-iron skillet or deep fryer, heat the vegetable oil at 350 F. Fry the plantains for about 4-6 minutes or until they’re golden brown and crunchy on the outside. While the cooked plantains are hot, mash them with the bacon and onion mixture. You can use a traditional Mexican mortar and pestle or do it in a bowl with a fork or potato masher. Mash to combine but don’t overdo it because you want some of the crispy texture. Don’t be shy about using the bacon fat in the mixture. Mix in the pork rinds and salt or adobo seasoning to taste. If it feels dry, add some chicken stock or melted butter to the mix. If you use the bacon fat, this isn’t necessary. To serve: Fill a cup-sized mold with the mixture and serve hot with a bowl of hot chicken stock on the side. You can also serve with a side dish of meat or seafood. It’s great with shrimp. LUIS SANTIAGO’S CAMARONES AL AJILLO (SHRIMP IN GARLIC SAUCE) DOWN HOME 1 pound raw shrimp, peeled and deveined ½ onion 1 green bell pepper 2-3 tablespoons minced garlic ½ cup white wine or chicken stock, whichever you prefer ½ stick butter Salt and pepper (to taste) 1 tablespoon olive oil In a sauté pan, melt the olive oil and butter. Add the onion, pepper and garlic and cook until softened. Add the shrimp and seasonings to taste as well as the white wine or stock. Cook for a few minutes until everything is combined. Keep in mind shrimp cooks fast. Don’t over- cook or they’ll be tough and chewy. Serve the shrimp alongside the mofongo or you can even pour the mixture over the mofongo to add another layer of flavor. Luis Santiago uses a traditional Puerto Rican Pilón, a wooden mortar and pestle, to make his mofongo. COASTMONTHLY.COM | MArCH 2023 75 YOU WANT YOUR INBOX THE NEWS DELIVERED TO scan the QR code with your smartphone or visit galvnews.com/ newsletters76 COASTMONTHLY.COM | MArCH 2023 TASTE OF TEXAS AN OLD FLAME How a Frenchman helped shape a Texas town and its cuisine story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS I n 1842, Henri Castro, a French banker, entered into a contract with the Republic of Texas government to settle a colony of immigrants from the French province of Alsace, according to historians. It was a win-win for both parties. The fledgling Republic was in great debt and Europe was in a period of political and economic turmoil. There was no shortage of potential immigrants, but there were very few with the means and know-how to oversee a mass migration. Castro was one of those few. He successfully founded the westernmost settlement in Texas. He brought 485 families and 457 single men, in all, to Texas, spending hundreds of thousands of dollars. The town of Castroville remains a monument to his wisdom and generosity. Today, it’s known as the “The Little Alsace” of Texas. Its architecture and cuisine are dead giveaways to its French/German roots. Castroville is known for tarte flambée, which is Alsatian flatbread topped with cheese, thinly sliced raw onions and bacon. CASTROVILLE ALSATIAN PIZZA (TARTE FLAMBÉE) 6 slices bacon, diced 1 tablespoon butter 1 medium onion, thinly sliced 4 ounces ( 1 ⁄ 2 cup) crème fraîche 1 ⁄ 4 teaspoon each salt and pepper 1 ⁄ 8 teaspoon nutmeg 1 (12.7-ounce) pre-baked pizza crust Preheat oven to 450 F. Cook bacon until crisp. Clean skillet and melt butter. Add onion, sauté until browned. remove from heat. Place baking sheet into oven for 5 minutes to preheat. Combine crème fraîche, salt, pepper and nutmeg. Spread over pizza crust, top with bacon and onion. Place pizza on preheated bak- ing sheet and bake 10 minutes until edges are golden and crispy and top is bubbling. remove from oven, cut into squares and serve. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | MArCH 2023 77 at Mainland City Centre March 23 2023 3 pm- 7 pm FREE ADMISSION DOOR PRIZES FREE FOOD SAMPLES SHOP LOCAL BUSINESS OVER 60 EXHIBITORS www.TCLMchamber.com PRESENTING SPONSOR: AMOCO FEDERAL CREDIT UNION TEXAS CITY-LA MARQUE CHAMBER OF COMMERCE Including delicious dining, self care, home maintenance, family entertainment, automotive care, finance and more. Scan QR Code for more info about the Business Showcase K irK H ale Serving Galveston and surrounding areas. Lone Star Pianos “Keeping Texas in Tune!” 512.922.6920 www.lonestarpianos.com 78 COASTMONTHLY.COM | MArCH 2023 THE GALLEY WISH YOU WERE HERE This satisfying salad reminds us warmer days are ahead story, recipe and photo by ALICIA CAHILL R ainy. Gray. Cold. Repeat. This winter left us wondering whether sunny blue skies would ever return. Seasonal shivers left us longing, if not for the full-blown sizzle of summer, at least the warmth of a pleasant spring day. Plump shrimp and crisp veggies tossed in a bright and zesty vinaigrette is a satisfying salad that’s both a quick and captivating meal. Sure, serving this salad on a balmy day would be perfect, but surprising your dinner guests with this meal during a polar tempest would remind them of all the wonderful reasons we love life on the coast. Because the days we say to our friends, “wish you were here,” far outnumber those we don’t. SUMMERY SHRIMP SALAD Serves: 4 For the vinaigrette: 1 cup loosely packed flat leaf parsley 1 cup loosely packed mint leaves 1 teaspoon dried oregano 1 teaspoon red pepper flakes 2 garlic cloves 1 ⁄ 3 cup white wine vinegar 1 ⁄ 3 cup extra-virgin olive oil 1 teaspoon kosher salt 1 ⁄ 2 teaspoon freshly ground black pepper 2 teaspoons honey For the salad: 8 cups romaine lettuce, chopped 1 ⁄ 2 English cucumber, seeded and thinly sliced 2 carrots, shaved into ribbons 1 1 ⁄ 2 cups grape tomatoes, halved 1 ⁄ 2 cup pitted Greek olives 3 ⁄ 4 cup feta cheese, crumbled 2 small avocados, sliced For the shrimp: 2 pounds shrimp, peeled and deveined, tails on 2 tablespoons extra-virgin olive oil 1 ⁄ 2 teaspoon kosher salt 1 ⁄ 2 teaspoon freshly ground black pepper Preheat oven to 400 F. Line a sheet pan with parch- ment paper and arrange shrimp on the pan in a single layer. Drizzle with olive oil and sprinkle with salt and pep- per. roast for 8 to 10 minutes, just until pink, firm and cooked through. Set aside to cool. Meanwhile, place all ingre- dients for the vinaigrette into a food processor or Vitamix blender. Process until smooth and bright green. Set aside. Combine all of the salad ingredients, except the feta, in a large bowl and toss. Store in the refrigerator until ready to serve. When ready to serve, pour three quarters of the vinai- grette over the salad and toss well to evenly coat. Transfer the dressed salad to a serving platter and top with the cooled shrimp and feta cheese. Driz- zle the remaining vinaigrette over the salad and serve. 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