< PreviousExterior Specialties for Gulf Coast Luxury Living Hurricane Shutters Hurricane Windows Retractable Awnings Motorized Patio Screens Traditional Shutters Handrails VISIT OUR SHOWROOM Thinking About Making Your Next Move? Embark on your real estate journey with a local agent. 1727 Postoffice St East End Historic District 1822 Seaside Dr ∙ 3/4 BD ∙ 2.5 BA Beachtown ∙ $849,000 23107 Buena St ∙ 3 BD ∙ 2 BA Terramar Beach ∙ $475,000 117 Tuna St ∙ 3 BD ∙ 2.5 BA Fish Village ∙ $319,000 2401 Avenue O 1/2 Silk Stocking Historic District 12924 Stewart Rd West End 4109 Fiddler Crab Ln ∙ 3 BD ∙ 3 BA Pirates Beach ∙ $679,000 3209 Ursuline St ∙ 4 BD ∙ 3 BA Midtown ∙ $505,000 3616 Avenue P 1/2 ∙ 2 BD ∙ 1 BA Midtown ∙ $329,000 KRISTI BUEHRING, CLHMS, RSPS REALTOR ® 713.480.3042 kristi.buehring@compass.com kristibuehring.com SOLD SOLDSOLD Compass is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. This is not intended to solicit property already listed. Photos may be virtually staged or digitally enhanced and may not reflect actual property conditions.DOT HEWITT’S STEWED OKRA 2 tablespoons bacon drippings (vegetable oil can be substituted) 1 sweet onion, halved and sliced thin ½ pound young and tender okra pods 1 (14-ounce) can crushed tomatoes, with juice 1 teaspoon kosher salt 1 teaspoon black pepper Red pepper flakes or a few shakes of hot sauce (optional) In a heavy saucepan, warm bacon drippings over medium heat. Add onion slices and sauté until soft, about 5 minutes. Add okra and sauté about 2 minutes until pods begin to sizzle. Add tomatoes and juice, salt, pepper and red pepper flakes, if using. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes or until the pods are tender but intact. Serve hot. 42 COASTMONTHLY.COM | SepTeMBer 2025 TASTE OF TEXAS POD PERSUASION With this recipe, haters will learn to love okra story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS D ot’s Place was a North Austin soul food icon for 24 years until a 2004 electrical fire destroyed the restaurant. Dor- othy “Dot” Hewitt didn’t have fire insurance and suffered a significant financial loss. Hewitt was able to reopen in Pflugerville in 2006. But the restaurant closed with her death in 2010. Hewitt was famous for her many traditional dishes, including stewed okra. Okra tends to be one of those love-it or hate-it ingredients. I have an ex-girlfriend who wouldn’t even touch my gumbo because it had okra in it. I would like to say it’s why we aren’t still together, but the truth is she found Paris more enticing than me. In gumbo, the okra is sliced, so it produces the mucilage — slimy substance — that helps thicken the dish. If slimy okra isn’t for you, give this recipe a try. Hewitt’s method of cooking stewed okra includes whole pods. Make sure you pick pods that are young and tender. My own version of the recipe includes bacon that I fry up to make drippings for this dish. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | SepTeMber 2025 43 4/3.5/2 OFFEREDAT $769,000 KARENFLOWERS-(409)789-7377 DAVEBRIDGWATER-(409)392-5655 JOETRAMONTEREALTY-(409)765-9837 6 Corner-lotstunnerinEvia!Stepsfromthecommunitypool, playground,shops,SugarBeancoffee,andrestaurants—plus acrossfromMoodyGardensGolfCourse.High-endfinishes, porcelainplankfloors,gourmetkitchenwithpotfiller,andafirst- floorprimarywithhardwoodundercarpet,ItalianCarrarasoaking tub,dualvanities,andhugewalk-incloset.Upstairsoffers3large bedrooms,2baths,andanopenoffice/playroom. Enjoya15'x12'screenedporch,largepatiowith MistAwaymosquitosystem,andawraparoundfront porch.Wellmaintainedandmove-inready!GARLIC BUTTER SHRIMP & DOVE BREASTS OVER RICE PILAF 1 pound shrimp, peeled 1 pound dove breasts, deboned Seafood seasoning Salt Pepper Garlic butter sauce Rice pilaf mix Prepare the rice pilaf according to pack- age instructions so it’s finished cooking by the time the dove breasts and shrimp are done. Season the shrimp with your favorite seafood seasoning, and season the dove breasts with salt and pepper. Coat a large skillet with olive oil and sauté the dove breasts and shrimp over medium to high heat for about 2 minutes. Flip the dove breasts and shrimp and add some garlic butter sauce to the skillet. Continue sautéing them until they’re both finished cooking, about 2 minutes. Serve the shrimp and dove breasts over a bed of rice pilaf and enjoy. Note: It’s important not to overcook dove. Dove breasts typically cook for a short time because of their small size and tendency to dry out. 44 COASTMONTHLY.COM | SePTeMber 2025 GAME ON SURF AND SKY, OH MY! Getting the garlic butter sauce right is key to this dove breast dish story, recipe and photo by CAPT. NATE SKINNER I t’s hard to consider cooking wild game in September without including freshly harvested dove breasts. Dove seasons across the state kick off this month, and the tender morsels melt in your mouth when they’re cooked to perfection. For this dish, I also included fresh-caught shrimp from a local seafood market. The shrimp gives it a true surf-and-sky flavor combination that you’ll be craving from here on out. The key to nailing this recipe is incorporating a garlic butter sauce. You can make your own or you can buy some at the store. I have done both, but honestly, the Louisiana Fish Fry brand garlic butter sauce is hard to beat for cooking with, especial- ly if you’re crunched for time. Simply sauté the shrimp and dove breasts in a skillet with some olive oil and garlic butter sauce and serve them over a bed of rice pilaf. The flavor profile is out of this world. COASTMONTHLY.COM | SepTeMber 2025 45 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.46 COASTMONTHLY.COM | SepTeMber 2025 DESSERT ISLAND WHOPPER WONDER Malted milk powder can add toasted and toffee-like flavor to desserts story by PHIL NEWTON | photo by JENNIFER REYNOLDS W illiam Horlick Sr., an English food manufacturer who emigrated to the United States in 1869, is credit- ed with inventing malted milk powder in the 1890s. Horlick, who settled in Racine, Wisconsin, combined malted barley extract with wheat extract and dried whole milk, creating a nutritional supplement that originally was consumed for its health benefits. Popular because of its convenience, nutritional content and unique flavor, it also traveled well. In 1922, Walgreens employee Ivar “Pop” Coulson added ice cream to the malted milk, creating the first malted milk shake. Malt powder is used in popular treats, including the iconic Whoppers Malted Milk Balls Candy. “Malted milk powder may be generally something you would associate with chocolate-covered candy balls, the odd pack of biscuits, or the nostalgic milk-based drink,” according to foodrepublic.com. “But, with a toasted butterscotch and toffee-like flavor, malted milk powder can do wonders for desserts, too.” If you like biscotti or the corner piece of brownies, then this is your dessert. MALTED BROWNIE BISCOTTI 8 tablespoons unsalted butter ¾ cup granulated sugar 2 large eggs 1 tablespoon vanilla extract 1¾ cup plus 2 tablespoons all-purpose flour ¼ cup malted milk powder ¼ cup cocoa powder, sifted 1 teaspoon baking soda 4 ounces semi or bittersweet chocolate, roughly chopped For the topping: 1 egg beaten to brush top of biscotti before baking Swedish pearl sugar (optional) preheat oven to 350 F and line a baking sheet with parchment paper. To make the dough: Using a stand mixer, cream the butter and sugar. Scrape the bottom and sides of the bowl and add the eggs and vanilla and continue beating until combined. Add flour, malted milk powder, cocoa, baking soda and salt. Mix on low speed until combined. To shape the biscotti: Transfer the sticky dough to a generously floured work surface and press into a mass. Divide dough into 2 equal pieces and form each into a log 10 inches long and 2 inches in diameter. Transfer both logs to prepared baking sheet, leaving 3 inches of space between. Flatten logs with your hands to about 2 ½-inch wide and ¾-inch high. brush tops with egg wash and sprinkle with the pearl sugar. Transfer baking sheet to freezer — no need to cover — and chill for an hour. To bake the biscotti: Once chilled, bake for 28-30 minutes, until tops lose their sheen. remove from the oven and let cool for 10 minutes, then carefully trans- fer them to a cutting board. reduce oven to 300 F. Use a serrated knife to cut each log on the diagonal into ¾-inch thick slices. Transfer back to the baking sheet, standing them on edge or flat, your choice. bake until their cut sides feel completely firm and dry, 23-25 minutes. remove from the oven and let them cool on the baking sheet before transferring to a rack to cool completely. – Recipe courtesy of Jesse Szewczyk, author of “Cookies: The New Classics” PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | SepTeMber 2025 47 ToujouseLobbyBar SignatureCraftCocktailsUnderThePalms! LiveMusic:EveryThursday|6-9PM TheRooftopBar Blum&Co. ElevatedDiningForBreakfast,Lunch&Dinner. Unique Menu & Craft Cocktails With A View! “Five Star Foundation lives up to its name... Five stars from start to finish!” FOUNDATION & CONSTRUCTION Foundation & Structural Repair Specialists Historical Homes Beach Front Homes Pier & Beam • All Masonry Repairs Carpentry • Piling Install Find Your Galveston! I’m a real estate broker, dad, surfer, and the co- founder of La Izquierda Surf & Music Festival. Selling real estate in Galveston is my dream job! Our beaches, bays and ocean are treasures to enjoy and we have a vibrant social scene. Let me help you find your Galveston. -Brian Kuhn Brian@TalktoTGRE.com409-354-6456SPECIAL ADVERTISING PAGE 14302 Stewart Rd, Galveston, Texas 77554 409-632-0233 events@watermansgalveston.com Family Owned and Operated Come let our family serve you. We are located in the heart of Jamaica Beach, Texas. Hope to see you soon! Way West Grill and Pizzeria (409) 974-4934 16708 Termini San Luis Pass Rd Suite B Jamaica Beach, TX 77554 Scan for more Waterside on Benson’s Bayou in the heart of Dickinson, just 1.2 miles off Hwy 45 2015 FM 517 Rd. 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