< Previous50 COASTMONTHLY.COM | MArCH 2024 DOWN THE HATCH JUNGLE FEVER This tiki-style classic cocktail was inspired by tropical birds K eepers of such history say Jeffery Ong can be credited with inventing the tropically inspired Jungle Bird. Ong came up with the colorful drink when he worked as a beverage manager at the Kuala Lumpur Hilton hotel’s Aviary Bar in the 1970s. He prepared it as a welcome drink for hotel guests. The cocktail was named after some tropical birds in the pool area that could be seen from the bar window, so the libation lore goes. Red-hued and ornately garnished, the drink is composed of Campari, blackstrap rum and fresh pineapple and lime. The rum gives the Jungle Bird a dis- tinctive maple-like flavor that blends with the frothy pineapple juice and fresh lime. “What I love about this drink is its complexity,” wrote Cris Dehlavi for gotrum.com. “Blackstrap rum is so rich and flavorful on its own — then the bitter Campari is a welcome ad- dition to the sweetness of pineapple juice and simple syrup. Finished with a little lime juice, it is in my opinion the perfect cocktail. Sweet, tart, bitter and — of course — boozy.” The tiki-style cocktail is perfect poolside and for garden parties on the upper Texas Coast. JUNGLE BIRD 1½ ounces blackstrap rum 1½ ounces freshly squeezed pineapple juice ¾ ounces Campari ½ ounce freshly squeezed lime juice ½ ounce simple syrup (equal parts sugar and water, shaken until dissolved) Garnish: pineapple wedge and/or pineapple leaf Combine ingredients in a cocktail shaker filled with ice. Shake until well chilled, and strain into a double old-fashioned glass over a large ice cube. Garnish with a pineapple wedge or leaf (or both). – Recipe from Epicurious.com JENNIFE r r EYNOLDS COASTMONTHLY.COM | MArCH 2024 51 Serving Galveston and Harris County • Since 1995 WE PROVIDE: Packing & Unpacking • Loading & Unloading Moving Existing Furniture • Boxes & Packing Supplies Disconnect or Reconnect Appliances Fully Insured Coverage For Your Possessions TXDMV#0006297667 & US DOT#1950366 Courteous, Trained Professional Moving Specialists 281-532-4889 www.clearlakemovers. com Galveston County’s #1 Moving Company Experience a chic and laid-back ambiance infused with the breezy, casual vibes of coastal Palm Springs in a historical building in the heart of downtown Galveston. Keeping with the relaxed, island lifestyle, you can stroll through after a trip to the beach or on a lazy Sunday when you don’t feel like cooking. Delight in seafood favorites and vibrant salads along with sweet and savory brunch specialties that are crafted with love by the chefs. Tantalize your taste buds with signature drinks. Try the new Local’s Lunch menu from Wednesday to Friday if you want to enjoy a quick meal in an atmosphere that lets you escape the office for a short time. If you’re looking to mix up your weekly dinner routine, Sugar & Rye has Prime Rib Night every Monday and other weekly food and drink specials that are sure to please the palette. Whether you’re here for happy hour or enjoying the weather during brunch on the dog-friendly patio, you can relax and enjoy coastal cuisine in a stylish restaurant with friendly staff. ADVERTISING FEATURE52 COASTMONTHLY.COM | MArCH 2024 DOWN HOME SAVORY SIMPLICITY Islander shares a family favorite baked chicken dish story by SHANNON CALDWELL | photos by JENNIFER REYNOLDS W hen Coast Monthly asked islander Melissa Rangel to share a favorite family recipe, she turned to her nearest and dearest for advice. “I asked my husband and children and also my sisters what should I make,” Rangel said. “They all came back and said it had to be my chicken. It only has three ingredients, and it seems so simple, but it is so delicious.” Rangel usually serves the chicken with mac and cheese or mashed potatoes, and a side of vegetables such as peas and carrots. When March weather turns to spring, she likes to serve it with a bright pasta salad with feta, cherry tomatoes and cucumber. “Again, it is a super simple recipe, cooking the pasta is the most time-consuming part,” she said. For the baked chicken, Rangel uses a whole fryer chick- en seasoned inside and out with Knorr Caldo De Tomate seasoning and stuffed with half an onion and one green bell pepper. The trick is to baste the chicken every half hour after the first hour of cooking. It creates a perfect roast chicken with crispy skin and moist, tender meat. “My dad would make it when I was growing up and I loved it so much I asked him to show me how to make it,” she said. “He said, ‘You’re not going to believe how simple it is.’ My girls were picky eaters growing up, but this was something they loved to eat. They love how tasty and tender the chicken is, especially if you drizzle the pan drippings over at the end. I made it so often I had to get the large container of the seasoning.” Rangel’s father was born in the Philippines but came to the United States when he was 18 years old. He loved to cook and was known in his wider family for his excellent skills with both traditional Filipino food and American fare. “It was always fun to go to parties for my Dad’s family be- cause the food would be amazing,” she said. “We would eat delicious things like a whole roast pig. At home, he would make us dishes like egg rolls and fish soup.” Rangel’s mother also was a good cook and was known as an excellent baker, she said. Sharing cooking duties and having a focus on creating delicious family meals is a tradition Rangel has continued with her husband, Carlos. Like her mother, Rangel loves to bake while her husband loves to cook. He is known for his fantastic Italian food and for trying out new recipes. The couple has been married 19 years but first met in middle school when they both attended Galveston’s Central Middle School. They both were born on Galveston Island but left for school and work in Houston. They have owned a vacation rental on the island since 2013 and their frequent trips from Houston to Galveston to manage the rental encouraged them to return when their now teenagers were young children. They wanted their three daughters Olivia, 17, Natalie, 13, and Sophia, 11, to be closer to family and to enjoy a better quality of life away from Houston’s traffic, she said. For the past five years, Rangel has been the property manager for the United States National Bank and Cotton Exchange buildings in downtown Galveston. Developed by Israeli entrepreneur Hadar Goldman, the historic buildings have been converted to luxury rental apartments. “I just love my job because the developers are such great people,” she said. “They are focused on faith and family and make it a priority, just like I do.” (Opposite) Melissa Rangel’s baked chicken is a family favorite. With only a handful of ingredients, it’s also easy to prepare. Find the recipe on Page 54. COASTMONTHLY.COM | MArCH 2024 5354 COASTMONTHLY.COM | MArCH 2024 In Independent Living you can be who you were meant to be.... It’s never too late to discover new hobbies, start an exercise program, and make new life-long friends. Choose The Meridian Independent Living and let us take care of the little things ~ so you can live big! Enjoy our fine dining, coffee bar, on-site library, fitness room and movie theater. Spend some quiet time in our chapel. Participate in scheduled activities. Take a walk on the beach. Your days can be filled with all of this and more! The Beach House Assisted Living & Memory Care gives the residents the support they need while they maintain their dignity and independence. On our Post-Acute Skilled Unit we provide Skilled Nursing and Therapy after a hospital stay where Medicare and Insurance will often cover your stay. We also offer Long-Term Care. At The Meridian, we are not just community... we are Family. Call us today or Book a Tour here! We can’t wait to meet you! www.themeridian-galveston.com Call today 409.763.6437 2228 Seawall Boulevard, Galveston Island, TX 77550 The Meridian is a Senior Living Community MELISSA RANGEL’S BAKED CHICKEN 1 whole fryer chicken ¼ cup Knorr Caldo De Tomate seasoning ½ yellow onion 1 green bell pepper Preheat the oven to 350 F. remove the giblets and rinse the chicken. Place the chicken in a roasting pan or baking dish. Sprinkle Caldo De Tomate inside the chicken. rub the rest of the Caldo De Tomate on the outside of the chicken. Chop the onion and bell pepper and stuff inside the chicken. Bake for about 3 to 3½ hours, basting every 30 minutes after the first hour. DOWN HOME PASTA SALAD 1 box tri-color rotini pasta 1 bottle Olive Garden Italian dressing ¼ cup McCormick Salad Supreme seasoning 1 package cherry tomatoes sliced in halves 1 cucumber peeled and diced ¼ diced red onion ¼ cup sliced green olives 1 container crumbled feta Cook pasta according to box instructions. In a large mixing bowl, add cooked pasta, dressing, veggies, feta and sprinkle with the salad seasoning. Toss until completely coated with the dressing and salad seasoning. Chill in the refrigerator for 1-2 hours before serving. COASTMONTHLY.COM | MArCH 2024 55 scan for more info Bienville Social 323 Tremont Russ Mullins and Richard Kelver Reception Noon-9pm Tsunami Exotic Tequila Emporium 2314 Strand St hyagascafe.com/tsunami/ Antiques on 23rd 513 23rd St. antiqueson23rd.weebly.com Eatcetera 408 25th St. velvetcheftx.com MOD 2126 Postoffice St. modcoffeehouse.com OTHER WALLS K. Mock Design 2215b Postoffice St kmockdesign.com Top Gallant Room 2301 Strand, Third Floor Reception 6pm-9pm Affaire d’ Art Gallery 2227 Postoffice affairedart.com From the HeART Gallery 2201 Postoffice fromtheheart.gallery G.Lee Gallery 2217 Strand, Suite 107-B Reception 1pm-8:30pm gleegallery.net Elizabeth Punches Studio & Gallery 410 23rd St. elizabethpunches.com The Proletariat Gallery & Public House 2221 Market St. #100 Artists: Mel Mo'Black and Sac.Squatch Title: My friend can do it cheaper. proletariatgallery.com GALLERIES & ARTIST STUDIOS Galveston Arts Center 2127 Strand galvestonartscenter.org Nia Cultural Center 2217 The Strand niacultural.org NONPROFIT ARTS SPACES SATURDAY MARCH 2 | 6 9 PM PRESENTED BY GALVESTON 222 Kempner 409-763-4641 GALVESTON - WEST END 13680 FM 3005 409-737-1488 TEXAS CITY 905 Logan 409-948-1771 SANTA FE 13227 FM 1764 409-925-3800 LEAGUE CITY 2225 Phillips Road, Suite 100 281-332-352156 COASTMONTHLY.COM | MArCH 2024 TASTE OF TEXAS TASTY TANGO This recipe puts a Texas twist on a popular Southern staple story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS E very culture has a comfort food, one that’s simple, tasty, filling and nourishes the soul. In the South, there are many such meals that fit the bill and chicken and rice is among them. Each Southern state has a unique take on the delicious pairing of chicken and rice. Chicken bog or chicken pilau, which is pronounced “per-lo,” is a Southern favorite. Chicken pilau is descended from the pilaf of ancient Persia and probably brought to the New World by the French Huguenots in 1690, according to culinary historians. The tango of chicken and rice began when the first chicken was domesticated. This Texas version includes mushrooms and that staple of every Southern kitchen, cream of mushroom soup. CHICKEN AND RICE 3 large boneless chicken breasts ½ teaspoon salt ½ teaspoon pepper ½ teaspoon onion powder ½ teaspoon paprika ½ teaspoon dried thyme 2 tablespoons olive oil 12 ounces fresh mushrooms, sliced 8 tablespoons butter 2 tablespoons minced garlic 1½ cups long-grain rice 1 can cream of mushroom soup 3 cups chicken broth 2 teaspoons minced fresh rosemary (optional) Cut chicken into ¾-inch wide strips, then season with salt, pepper, onion powder, papri- ka and thyme. Heat in a large skillet over medium-high heat just enough olive oil to coat the bottom of the pan. Working in batches, brown chicken on each side and remove from pan, set aside. Do not try to cook the chicken through. Add butter to the skillet and then sauté mushrooms over high heat about 4-6 minutes, until nicely browned. Add garlic and rice and reduce heat to medium, then continue cooking 3-4 minutes or until garlic is fragrant. Add chicken broth and soup, then stir until incorporated. Bring to a boil, stirring the bottom of the pan with a fork to ensure the rice doesn’t stick. Add chicken, reduce heat to low and cover, cooking for 20-25 minutes or until rice is tender. Use a fork and stir the bottom a few times in the first 10 minutes then leave the pan covered the remaining time. Garnish with minced fresh rosemary. Optional: For color, add a ½ cup of frozen peas in the last few minutes of cooking. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | MArCH 2024 57 Imagine your home, totally organized! Custom Closets Garage Cabinets Home Offices Wall Beds Wall Organizers Pantries Laundries Wall Units Hobby Rooms Garage Flooring Media Centers and more... Call for a free in home design consultation and estimate CM Follow us Terms and Conditions: 40% off any order of $1000 or more or 30% off any order of $700 or more on any complete custom unit order of closet, garage, or home office, and any other products. Take an additional 15% off on any complete system order. Not valid with any other offer. Free installation with any complete unit order of $850 or more. With incoming order, at time of purchase only. Expires 3/10/24. Offer not valid in all regions. 40 % Off Plus Free Installation 1 5 % O ffPLUS TAKE AN EXTRA SPECIAL FINANCING FOR 1 2 MONTHS With approved credit. Call or ask your Designer for details. Not available in all areas. 409-904-0787 www.closetsbydesign.com Locally Owned and Operated! 2024 © All Rights Reserved. Closets by Design, Inc.58 COASTMONTHLY.COM | MArCH 2024 GAME ON SATISFYING STEW This hearty meal will stick with you on long days outdoors story, recipe and photo by CAPT. NATE SKINNER W ith the days getting longer, I know I’ll be spending a lot of hours on the water or in the field. I’m going to need to fuel my body with a meal that sticks with me if I’m going to be active for hours on end. And that’s exactly what you’ll get from this recipe. This venison stew will leave you feeling satisfied and warm you up when those late season, linger- ing cool fronts hit, or even when gusty spring winds still have a hint of winter’s bite to them. The key to making a good venison stew is to cook it low and slow, meaning at a low temperature for several hours. I prefer to use a slow cooker or a pressure cooker and allow the dish to cook all day long. It seems like the longer you let it cook, the better it tastes. THE PERFECT VENISON STEW 2 pounds venison stew meat, cut into 1½-inch cubes 1½ pounds yellow baby potatoes 1 pound baby carrots 1 yellow onion, diced Sliced mushrooms Steak seasoning Salt Pepper Beef broth Worcestershire Sauce Olive oil Flour Place cubed venison meat into a large slow cooker. Season the meat with your favorite steak seasoning. Add the vegetables on top of the meat and season with salt and pepper to taste. Add beef broth until it barely covers the meat and veggies. Add a dash of Worcestershire sauce, 2 tablespoons of olive oil and 3 tablespoons of flour to the pot and stir to combine. (You can continue to add flour and stir as necessary to increase the thickness of the roux or gravy of the stew as it cooks.) Cover the slow cooker with a lid and set to low heat. Allow to cook for 6-8 hours. Serve in a bowl with crackers or fresh bread. COASTMONTHLY.COM | MArCH 2024 59 home24bank.com | Member FDIC It’s our standard. Is your banker focused on your goals? 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