< Previous40 COASTMONTHLY.COM | JANuArY 2024 COUNTER CULTURE make them easily accessible during the day. Sugars, cream, sweeteners and flavors — vanilla or caramel — are available so everyone can prepare their morning beverage to their personal liking. “When our family is here visiting, everyone has different requests — coffee, tea, hot chocolate, espresso,” Ginny said. “So, they are all here to choose from.” In the other corner of the kitchen is an area for adult beverages and a special ice machine that creates nugget ice cubes for specialty drinks or slushies. “It’s all about the ice cubes,” she said. “I use some of the liquors in my baking.” Doug enjoys sitting outside on the long outdoor porch in the morning with coffee, watching for the sunrise; the Levacks catch sunsets in the evening. It’s quiet on the West End and different from other places they have lived, they said. “I’ve never said, ‘what if,’” she said. “I think if you don’t try something that you are thinking about, you will never know. Sometimes, it has been overwhelming, but what a journey it has been.” DARK CHOCOLATE ESPRESSO COOKIES 2 cups flour 1 teaspoon baking soda 1 teaspoon salt ½ cup cocoa powder (a blend of Genie’s Products Cocoa) 1-2 heaping tablespoons espresso powder(King Arthur brand) 2 sticks butter, at room temperature ½ cup sugar 1 cup brown sugar 2 large eggs 2 teaspoons vanilla ½ cup mini dark chocolate chips ½ cup semisweet chocolate chips ½ cup milk chocolate chips Preheat oven to 350 F. Mix flour, baking soda, salt, cocoa and espresso powder in a separate bowl and set aside. Cream butter and sugar until fluffy. Add eggs one at a time until com- bined. Add vanilla. reduce speed to low and add flour mixture in two parts until combined. Mix in chocolate chips. use a regular ice cream scoop for large cookies. Bake for 12 minutes. If you want a “java jolt,” use 2 heaping tablespoons of espresso powder. – Recipe courtesy of Ginny Levack (Clockwise from top) Chocolate cookies with royal icing, from top left, dark chocolate espresso cookies and vanilla macarons are just a few of the cookies Ginny Levack bakes; a Caketrick rolling pin is prominently displayed in the kitchen. The rolling pin, which isn’t made anymore, is one of Ginny Levack’s favorite kitchen tools; accent tiles, utensil holders and a rich, navy blue KitchenAid carry through the blue-and-white color scheme in the kitchen.Experience the charm of Sugar & Rye, where every dish is a hand- crafted masterpiece. Nestled in the heart of downtown Galveston, the restaurant blends the vibrant spirit of Palm Springs with a delectable coastal cuisine experience. Step into the historical building and experience the chic and laid-back ambiance infused with the breezy, relaxed vibes of a coastal paradise. Whether it’s a romantic dinner for two, a family celebration or brunch with friends, Sugar & Rye’s atmosphere effortlessly complements the coastal flavors on your plate. Delight in seafood favorites and colorful salads along with sweet and savory brunch specialties that are crafted with love and creativity by the chefs. Tantalize your taste buds with the bar’s signature Sugar Daddy old fashioned or a Honey- Lavender Espresso Martini. Whether you’re dining inside for dinner or having brunch on the dog-friendly patio, you will feel like you’re at a stylish retreat and can enjoy a taste of Palm Springs here in Galveston. 2401 Church St., Galveston 409.539.5318 • sugarandryegalveston.com www.facebook.com/sugarandryegalveston Maryland-style crab cake over roasted corn relish and broccolini ADVERTISEMENT: GOOD EATSTheGrand.com 409.765.1894 2020 Postoffice Street, Galveston Jan 20 | 7:30 PM • Jan 21 | 3 PM Whether you’re a fan of smooth four-part gospel harmonies or upbeat country songs, the distinctive sound of The Oak Ridge Boys is legendary! Jan 22 & Jan 23 | 7:30 PM A singer, composer and actor, Lyle Lovett has broadened the definition of American music. Jan 27 | 8 PM Whitney’s musical legacy is brought to life in this critically acclaimed tribute show described as “mind-blowingly spot on!” Be stunned by the breathtaking vocals of Belinda Davids.44 COASTMONTHLY.COM | JANuArY 2024 DOWN THE HATCH WAKENED AND STIRRED Espresso martinis are causing buzz on the coastal cocktail scene L egend has it British barman Dick Bradsell invented the espresso martini in the 1980s when a patron asked him to concoct a cocktail that would wake him up and get him drunk. Bradsell created a sumptuous mix of vodka, coffee li- queur and espresso. And the rest, as they say, is history. Although the espresso martini has been around for few decades, demand for it appeared to have faded in the early 2000s. But the caffeinated cocktail was causing a buzz in 2021, and by 2022 had become one of the 10 most-ordered drinks in America, according to adult beverage data trackers. “The espresso martini is having a moment,” spirits educa- tor Tiffanie Barriere told Forbes last year. “It’s been having a moment. It’s part of a martini craze, and coffee will never be out of style.” The drink is popular where high-quality espresso and coffee are popular, according to a March 2023 article in online publication InsideHook. “So, for the last decade it’s been pretty consistently pop- ular in Sydney, Melbourne, London and so on,” Tom Baker, founder of Mr Black Spirits, told InsideHook, which focuses on culture, wellness and leisure. “In the U.S., it took a little longer. Prior to 2020, it was really just small pockets of Aussie and British expats in New York that were keeping the espresso martini alive in the U.S. In 2021, that all changed — and about time, too. The U.S. has had an obsession with specialty coffee for the last five years, it was really only a matter of time.” Espresso martinis are popping up at establishments across the upper Texas coast, including at the popular Texas Tails Distillery, 2416 Postoffice St. in Galveston. PHOTOS: AMANDA HOVEYESPRESSO MARTINI 1½ ounce vodka (try a vodka from Galveston’s Texas Tail Distillery) 1 ounce coffee liqueur 1 ounce or 1 shot espresso or cold brew concentrate ½ ounce simple syrup Espresso powder or cocoa powder and coffee beans, for serving In a cocktail shaker full of ice, com- bine vodka, coffee liqueur, espresso and simple syrup. Cover and vigor- ously shake until outside of shaker is very frosty and foam forms, about 15 seconds. Double strain into a coupe glass. Cover half of top of glass with a pa- per towel. Dust the exposed half with espresso or cocoa powder. Garnish plain side with coffee beans. — Recipe courtesy of Delish (Opposite) Lani Wilson, general manager of Texas Tails Distillery in Galveston, mixes an espresso martini. The cocktail is made with espresso vodka, vanilla, simple syrup, chocolate and cream.46 COASTMONTHLY.COM | JANuArY 2024 TASTE OF TEXAS OOEY GOOEY GOODNESS No one should talk trash about this taco-flavored Texas party dip story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS T exas Trash Dip is a tailgating, game-watching, party and potluck staple. It’s a creamy warm bean dip packed with flavor and topped with a lot of cheese. We wondered why would anyone call a taco-flavored dip that exudes so much cheesy goodness trash? But infor- mation about the dip’s name is hard to come by. The recipe can be found in almost every church, Junior League and PTA cookbook. It’s easily made ahead of an event. And you instantly become everyone’s favorite guest when you take this to the party. TEXAS TRASH DIP 1 package (8-ounces) cream cheese, at room temperature 1 cup sour cream, at room temperature 2 (16-ounce) cans refried beans 1 (4.5-ounce) can chopped green chiles, drained 1 package taco seasoning mix 4 cups shredded Mexican cheese mix, divided Tortilla chips for serving Preheat oven to 350 F. Mix cream cheese and sour cream with a hand or stand mixer until smooth. Add re- fried beans, green chiles, taco seasoning and 2 cups of the cheese. Mix well. Spread mixture into a 13-by- 9-inch pan or baking dish lined with foil that has been greased or use a store-bought aluminum pan. Sprinkle with the remaining 2 cups of cheese. Bake until cheese melts, about 25 minutes. Serve with tortilla chips. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.48 COASTMONTHLY.COM | JANuArY 2024 GAME ON A TROPICAL TOUCH Zest up this baked trout dish with pico and mango story, recipe and photo by CAPT. NATE SKINNER A baked fish dish is one of the easiest and mess-free recipes to prepare in the kitchen. And when it comes to sliding a pan of fillets into the oven, it’s hard for me to stray from speckled trout. Fresh fillets are by far the best, but if you’ve got some in the freezer, those definitely will work, too. Redfish or even black drum fillets also will do; I’m just partial to trout. This dish features zesty and tropical flavors, incorporating an Italian dressing marinade and fresh pico de gallo. If you really want to add a tropical touch to it, use pico with diced mango. It might be wintertime, but there’s no reason you can’t pretend you’re in a tropical paradise. A little seasoning combined with the right temperature and time will have you serving fish fillets full of flavor and baked to perfection in no time. Pair this recipe with some cilantro-flavored rice, and perhaps a glass of white wine, and let the light, tasty vibes put you in a peaceful and fulfilled mood to kick off 2024. ZESTY AND TROPICAL BAKED FISH 4-6 speckled trout fillets 14 ounces pico de gallo with diced mango Zesty Italian dressing Salt Pepper On a large baking sheet or pan, spread out the pico de gallo, creating a bed for the fish fillets. Place the fish fillets over the bed of pico de gallo. Sprinkle salt and pepper to taste over each fillet. Drizzle zesty Italian dressing over each fillet until com- pletely covered. Place the pan in a refrigerator for about 20 minutes to allow the fish fillets to marinate. Preheat oven to 350 F. Place the pan in the oven and bake for 25 minutes or until the fish turns white and flakes at the touch. remove the pan from the oven and allow to rest for 3-5 minutes. Serve and enjoy. At Texas A&M University at Galveston, marine biology students research the genetic mechanisms of Turritopsis dohrnii, a biologically immortal jellyfish, right alongside renowned faculty. While human immortality is distant, with this research and the advent of DNA-based technologies, relief for those with genetic disorders could be within a tentacle’s reach. Whether your interests take you above, below or on the water, as the marine & maritime campus of Texas A&M University, we have the resources you need to succeed. Discover your part in driving our blue economy with degrees in science, engineering, transportation, business and liberal arts. Chart the course to your future today. Visit tamug.edu for more. EVEN BETTER THAN Next >