< Previous70 COASTMONTHLY.COM | AuguST 2025 thru 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.meridiangalveston.com Call today 409.763.6437 2228 Seawall Boulevard, Galveston Island, TX 77550 The Meridian is a Senior Living Community COASTMONTHLY.COM | AuguST 2025 71 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 SPECIAL FINANCING FOR 18 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. 40 % O ff Plus Free Installation Terms and Conditions: 40% off any order of $1000 or more, 30% off any order of $700- $1000 on any complete unit of custom Closet, Garage or Home Office, and any other products. Not valid with any other offer. Free installation with any unit order of $850 or more. With incoming order, at time of purchase only. Not valid at all franchise locations. Offer expires in 30 days.72 COASTMONTHLY.COM | AuguST 2025 TASTE OF TEXAS KALE YES A Lubbock chef reinvents a Japanese seaweed salad using Texas ingredients story by PHIL NEWTON | photo by JENNIFER REYNOLDS T exas has, for the past couple of decades, become an epicenter for modern cuisine, with its large cities all ranking among the best in the world for quality and variety of restaurants. Because of Texas’ bright economy and popularity as a place to live, world-renowned chefs have brought their talents here. Texas native Finn Walter is one such chef who joined The Nicolett, a fine-dining eatery that opened in downtown Lubbock in 2020. At the restaurant, whose name pays homage to the famed Nicolett Hotel, circa 1889, Walter provides diners with a menu that focuses on reinterpretation of multicultural dishes using locally sourced ingredients. The Desert Salad is a reinvention of a Japanese seaweed salad using Texas ingredients and pairs with a variety of dishes from charcuterie, soup or grilled steak. THE NICOLETT’S DESERT SALAD Serves: 4 For the tamari vinaigrette: 7½ tablespoons distilled white vinegar 6 tablespoons extra virgin olive oil 4½ tablespoons grapeseed oil 4½ tablespoons white tamari ¼ tablespoon kosher salt For the salad: 2 bunches dinosaur kale ¼ cup pine nuts, divided ¼ cup sesame seeds, divid- ed ¼ cup tamari vinaigrette Kosher salt to taste Combine all vinaigrette ingre- dients in a Mason jar; shake to mix thoroughly. Makes about 1½ cups vinaigrette. The unused portion can be re- frigerated in a sealed Mason jar for future use. Rinse the kale and remove large stems. group the kale in batches and shred into thin ribbons, the thinner the better, using a knife. In a medium bowl, combine the shredded kale with half of the pine nuts and half the sesa- me seeds. Massage a liberal amount of the vinaigrette into the kale by hand to thoroughly coat and soften the greens. This can be done in advance and the greens stored in the refrigerator. Just before serving, add a drizzle of vinaigrette and a pinch of kosher salt to taste. Portion the kale mixture evenly into 4 bowls and top with the remaining pine nuts and sesame seeds. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | AuguST 2025 73 Availablenowatyourlocal 201445thStreetOpenDaily74 COASTMONTHLY.COM | AuguST 2025 GAME ON BURGER WITHOUT THE BUN This venison meal features lean meat and packs lots of flavor story, recipe and photo by CAPT. NATE SKINNER I f you’re a fan of bacon cheeseburgers, then you’re going to absolutely love this recipe. It’s jam-packed with all of the fla- vors that you’d expect in a hearty burger, without the bun. I used lean ground meat from an axis deer, because in my opinion, there isn’t a better tasting form of ground venison meat on the planet. But any lean, ground venison meat will do, whether it’s from a white-tailed deer or some sort of exotic deer. Mixing most of the ingredients into the meat is the key to accomplishing the flavorful end result. And incorporating a tasty barbecue sauce also is a must. Diced up bacon, an egg and some breadcrumbs will act as the glue that holds the meat together — lean venison typically won’t stick to itself on its own. Some minced garlic and diced onion help round out the flavor profile. And, of course, a generous amount of cheddar cheese is in the mix as well to create that cheesy center of goodness that you’ll get in every single bite. BARBECUE BACON CHEDDAR VENISON LOAF 2 pounds ground venison meat 8 ounces bacon, chopped 1 cup breadcrumbs 1 egg 2 tablespoons minced garlic ½ cup onion, diced Barbecue sauce Hamburger or steak seasoning Shredded cheddar cheese In a large bowl, add all ingredients except cheese and mix until well combined. You can add more barbecue sauce or breadcrumbs as needed to reach a consistency that will allow you to shape the meat into a loaf. Place meat mixture on a large baking sheet or pan. Flatten it out into a large rectangular shape. Spread a generous helping of shredded cheddar cheese, longways, across the center of the rectangle. Fold the sides and ends over the layer of cheese, completely covering it, to form a loaf. Top with a generous amount of barbecue sauce. Bake at 350 F until the inter- nal temperature reaches 160 F, about 45-60 minutes. Allow it to rest for about 5 minutes. Slice and serve. COASTMONTHLY.COM | AuguST 2025 75 Compassionate Guidance in Your Time of Need. E. R. Johnson Family Mortuary has been serving Galveston County and surrounding areas with empathy and reverence for several decades. Our roots are deeply ingrained in the community by standing side by side with families as they take their first steps towards healing. During this time, you will seek guidance from someone who understands the needs of families in celebrating the life of their loved one with dignity. Making sure that we take all precautions in maintaining a safe environment to ensure the physical and emotional well-being of everyone. E. R. Johnson Family Mortuary has always been at the forefront of making sure the families we serve receive our utmost attention and care. We look forward to being your source for compassionate care and exemplary service. We stand ready to help you honor your loved one by keeping the tradition of offering “Quality, Distinctive and Professional Service”. 3828 Ave O | Galveston, TX 77550 409.762.8470 E. R. Johnson Family Mortuary Favorites Buy it now! Easy Cooking, Texas Gulf Style COASTMONTHLY.COM/ COOKBOOK76 COASTMONTHLY.COM | AuguST 2025 DESSERT ISLAND PEAK DEMAND This popular Polish cake is named for snow-capped mountains story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS K arpatka, or Polish mountain cake, consists of buttercream vanilla filling made from either aerated butter with eggs beaten and steamed sugar or aerated butter and pastry cream. In professional settings, the base usually is short pastry — characterized by its crumbly, biscuit-like texture — and topped with choux pastry, which is very light and made with egg, typically used for eclairs and profiteroles. Most home recipes have two layers of choux pastry with the cream in between. Culinary historians hypothesize that Karpatka most likely originated in Poland during the 1950s and 1960s with its popularity soaring in the 1970s and 1980s. The cake’s name comes from the characteristic, uneven peaks of the choux pastry layers, dusted with powdered sugar, that resemble the snow-capped Carpathian Mountains, historians say. The official name Karpatka was first documented in 1972 by a group of philology students. Traditionally a large slice is served with coffee or tea. KARPATKA (POLISH MOUNTAIN CAKE) For the cream: 2 large eggs ¾ cup sugar ¼ cup cornstarch 1½ teaspoons vanilla 2 cups milk 9 tablespoons butter, room temperature For the choux pastry: ½ cup water ½ cup milk 6 tablespoons unsalted butter 1 cup flour 1 teaspoon sugar ½ teaspoon salt 4 eggs For the cream: Mix eggs, sug- ar, cornstarch and vanilla to- gether in a bowl until smooth. Whisk in milk. Pour mixture into a sauce pan. Warm over medium heat until thickened, whisking constantly. Place cream in a bowl and cover with plastic wrap pressed on the surface to prevent a skin from forming. Refrigerate. For the choux pastry: In a saucepan, place water, milk and butter. Bring to a boil. Add sugar and salt. Remove from heat, stir in flour until smooth. Move the dough to a mixing bowl and beat in the 4 eggs, one at a time, fully incorpo- rating each before adding the next. Prepare two, 9-inch springform pans by greasing the bottom and sides and placing parch- ment paper in the bottom. Divide the dough in half and spread evenly into each pan. Alternatively, if you only have one pan, fill it with half and save half to bake separately using the same pan. Bake for 15 minutes at 400 F and then lower the tempera- ture to 350 F and bake for 15 minutes more or until golden brown. Finish making the cream: Blend 9 tablespoons softened butter with chilled cream until fluffy like whipped cream. Take your springform pan and line the sides with parchment paper. Place first pastry in the pan, spread the cream on top and then place second pastry on top. Chill until firm, several hours. Remove springform and parchment and sprinkle with powdered sugar. Slice and serve with coffee or tea. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | AuguST 2025 77 GALVESTON CHILDREN’SMUSEUM Assummerwindsdownandroutinesreturn,it’stheperfect timetoscheduleyournextfieldtrip,birthdayparty,orgroup outing.TheGalvestonChildren’sMuseumoffersengaging, educationalexperienceswithexcitingnewpartyadd-ons andhands-onactivitiesdesignedtosparkcuriosityand creativity. Whetheryou'reaparentplanningacelebrationoran educatororganizingafunandenrichingdayout—GCMis readytowelcomeyou! Reserveyourdatetoday—spotsfillupfast! Wh ere le a rnin g leap s o ff t h e pa ge! CHECK USOUT! 2618BroadwaySt.Galveston,TX 409-572-2544 galvestoncm.org Th e mo st p lay fu l pa rt y on t he i sl and 2%OFFDISCOUNT EDUCATORS DESERVEA BREAK! Getaheadwithour exclusive2%off discountonany loan–justforALL schoolemployees! ExcludesmortgagesandVISAcards.Subjecttolendingcriteria. www.coastalcommunityfcu.org/loans Call:409-765-6067 1 - 3 0 A U G APPLYTODAYANDINVESTINYOURFUTURE! Find Your Galveston! Historic Details Updated Kitchen78 COASTMONTHLY.COM | AuguST 2025 THE SIBONEY 1½ ounces Jamaican rum ½ ounce pineapple-flavored Jamaican rum 1 ounce pineapple juice ¾ ounce lime juice ½ ounce passionfruit nectar Turbinado sugar to taste Pour all the ingredients into a cocktail shaker filled with ice. Strain into a coupe glass. Garnish with lime slice and orchid flower. COASTMONTHLY.COM | AuguST 2025 79 DOWN THE HATCH TROPICAL AND TRENDY This vibrant and vintage cocktail is a tiki classic story by SHANNON CALDWELL | photos by STUART VILLANUEVA V ogue magazine declared butter yellow this season’s “it color” and the soft hue is ev- erywhere from fashion and homewares to summer cocktails. At Coco’s on the Canal in Clear Lake Shores, you can be perfectly on trend by drinking The Siboney. The fresh, fruity rum cocktail is a tiki bar classic that first appeared in the 1974 book “Trader Vic’s Rum Cookery and Drinkery.” Victor J. Bergeron Jr., known as “Trader Vic,” was a restau- rateur and entrepreneur who launched the international chain of Trader Vic’s restau- rants. An author and artist, he helped to popularize tiki bars in America and is one of two people who claimed to have invented the Mai Tai. Coco’s on the Canal’s ver- sion of The Siboney is made with pineapple flavored-Jamai- can rum, pineapple juice, lime juice and passion fruit nectar, General Manager Courtney Roberts said. Made in a cocktail shaker filled with ice, The Siboney is poured into a coupe glass, and Roberts garnishes it with a slice of dehydrated lemon and a fresh orchid. “It is a well-balanced cocktail, very fresh and tropical with- out being too sweet,” Roberts said. “People who try it just love it and then it becomes a favorite for them.” Roberts, who lives in League City, is a big fan of Jamaican rum because of its complex flavor profile. “We bartenders often describe it as funky,” she said. “Ja- maican rum is woody and aromatic, there’s an aroma that’s almost like overripe fruit, and you can also have caramel and molasses notes thanks to the sugar.” Rum was first distilled in Jamaica in the 1400s when the Spanish brought sugar cane to the island. The use of sugar cane, molasses or sugar combined with the tropical environ- ment gives Jamaican rum its distinctive flavors. Traditionally, it was distilled in copper pots and then aged in oak barrels. At Coco’s on the Canal, there are more than 41 different rums from which to choose. The bar has more than 400 bot- tles of liquor but this changes often because it adds new and unusual ones to the lineup. Roberts, who has been a professional bartender for 12 years, joined Coco’s on the Canal two years ago. Originally from Florida’s Cocoa Beach, she moved to the Clear Lake area in 2017. “I came for a boy but since learned my lesson and up- graded to a man,” she said. She moved to League City with her husband. Bartending originally was a way for Roberts to pay for college but she soon was fascinated by how sugars, acids and alcohols could be combined to make a balanced beverage. Committed to her craft, she loves to study both new and historic cocktail recipe books. Coco’s on the Canal has a simple façade that hides a fun and busy interior with floor- to-ceiling shelves packed with tropical-themed tchotchkes. “I remember one of our patrons, when she first came in here, her eyes were all over the place just taking everything in,” Roberts said. “She said it was like your grandmother had a cool, secret tiki bar in her basement.” Regulars love the high-quality cocktails, the patio that’s right on the canal and the good vibes, she said. “Tiki bars never go out of style because we have laid-back vacation vibes,” Roberts said. “It’s an escape from the real world.” (Above) Coco’s on the Canal General Manager Courtney Roberts mixes a Siboney cocktail at the tiki bar in Clear Lake Shores. (Opposite) The cocktail is a blend of dark pineapple rum and fruit juices.Next >