< PreviousThe GalleyStory, photos and recipe by Alicia CahillThere’s something inher-ently cozy about pie and downright comforting about eggs. When com-bined with our favorite Cajun trans-plant — the crawfish — and a blend of savory cheeses and garden herbs, the dish is quickly elevated from bor-ing brunch basic to spirited Southern spectacular. In the past few decades, quiche’s popularity has waned in the United States, making recipes seem passé. But it’s never gone out of fash-ion in France. Spring is the perfect season to resurrect quiche and revel in the abundance of fresh produce. Can we talk crust? Some home cooks shy away from making their own from scratch, worried they’re courting disaster. Cast aside your fears friends. No bland, pre-made shell or dough can rival the flavor and flaky texture of a homemade crust. Instead of a food processor, a metal pastry blender and some elbow grease will quickly and easily transform fat and flour into a divine dough. Delicious, surprisingly easy to make and an excellent vehicle for any veg-etables left lingering in the refrigera-tor, spring quiches let you serve slices of golden, shining sunlight to your guests. CCajun QuiCheInspired by spring, sunshine and Southern ingredients50 COaSTMOnThLY.COM / APRIL 2015Cajun QuiCheinGReDienTS2½ cups all-purpose flour1½ teaspoons kosher salt1 teaspoon cayenne, divided1 cup solid vegetable shorteningIce water2 tablespoons unsalted butter1/3 cup yellow onion, finely diced¼ cup red bell pepper, finely diced2 teaspoons garlic, minced½ pound crawfish tails, peeled1 cup heavy cream3 eggs, preferably fresh yard eggs¼ teaspoon freshly ground black pepperHot sauce to taste2 tablespoons fresh chives, chopped, plus more for garnish2 tablespoons Parmigiano-Reggiano, grated½ cup sharp white cheddar, grated½ cup sharp cheddar, gratedDiReCTiOnSIn the bowl of a food processor, com-bine the flour, 1 teaspoon of the salt, ¼ teaspoon and shortening. Process the ingredients until the shortening is cut into small pieces the size of peas. Add the water, 1 tablespoon at a time, and pulse until the mixture comes together and forms a dough. Transfer the dough to a large piece of plastic wrap. Flatten into a disk and wrap tightly. Refrigerate for at least 1 hour or overnight.Preheat the oven to 400 F.Take dough from the refrigerator and allow to soften at room temperature for 5 minutes. Meanwhile, prep a work surface by lightly dusting it with flour. Roll the dough into a 12-inch round, about ¼-inch thick. Transfer to a pie pan, and using your fingers press the dough into the bottom and up sides of the pan. Trim away excess dough. Prick the bottom crust all over with a fork. Place a piece of parchment paper over the crust, fill with pie weights and bake for 12 minutes. Remove pan from the oven and allow to cool. Remove weights and paper.Decrease the oven temperature to 375 F.In a medium sauce pan, melt the butter over medium heat. Add the onions, bell pepper, garlic, ¼ teaspoon of salt and ¾ teaspoon cayenne. Saute until the onions are translucent. Add the crawfish tails and saute for an addi-tional 1 to 2 minutes. Remove the pan from the stovetop and allow mixture to cool.In a medium mixing bowl, whisk together the cream, eggs, remaining ¼ teaspoon salt, ¼ teaspoon black pepper, hot sauce, chives and grated Parmesan. Pour the crawfish mixture over the crust, sprinkle with the grated cheeses and top with the cream mixture. Place pan in the oven and bake for 30 minutes, or until the center is set and the top is golden. Remove from the oven and cool slightly. Garnish with fresh chives and serve warm. COaSTMOnThLY.COM / APRIL 2015 51Residential & CommercialMae SpicerOwner409-682-11759185 Jamaica BeachGalveston, Texas 77554maeespicer@aol.comwww.dixieislepropertycare.comDixie IslePest ControlSERVICING YOU IS A PLEASURE409-948-4589My clients say I am their “Favorite Realtor”.Over forty (40) years servicing Galveston CountyWanda AblesRealtor/Brokerwmables@aol.com822 6th Street North, Texas City, TX 77590409-948-4589 Direct409-948-2321 FaxTable SurfingStory by Alicia Cahill Photos by Stuart VillanuevaThe winding drive toward the restaurant only magni-fies the building’s striking presence. The sprawling, Texas-sized special events complex is massive, with twin columns flanking the entrance, a double set of double doors. Make no mistake, Cullen’s American Grille knows how to make a dramatic first impression. Once inside, guests arrive at a fork in the road. To the left, a vibrant bar scene beckons. Casual and inviting, Cullen’s main bar is a place to savor a civilized drink. To the right is a con-temporary circular dining room filled with gleaming tabletops and supple Cullen’s AmeriCAn GrilleDavid Coffman, executive chef at Cullen’s American Grille, shows off the restaurant’s Porcini Crusted New York Strip. The restaurant serves up U.S. Department of Agriculture Prime in-house dry-aged New York strips, porterhouse steaks, filets, prime rib and bone-in ribeyes.Where patrons can enjoy a civilized drink and chef-driven cuisineWhiskeys are prominently displayed on a wall shelf at Cullen’s American Grille on Space Center Boulevard.52 COAsTmOnTHlY.COm / APRIL 2015Table Surfingbooths, where diners enjoy a refined, chef-driven menu of American cui-sine. Each area features distinctive fare to match the cultivated atmo-sphere. The bar’s daily happy hour, ex-tended until 11 p.m. on Thursdays, offers thirsty patrons an alluring menu of handcrafted signature cock-tails and popular appetizers at half price. Guests can relax while sipping Southern favorites such as Cullen’s take on the Texas margarita and mint juleps, while sampling plates of tempura battered fried Gulf shrimp, Korean pulled pork sticky buns or An-gus sliders on brioche buns. Hungrier customers can order burgers, sand-wiches, pizzas or even full entrees. It’s traditional bar food, only better thanks to the chef’s use of prime ingredients.Cullen’s offers an extensive selec-tion of whiskey and is one of only a handful of establishments that (From left) Cullen’s “Study of Beets” salad features roasted, pickled and candied beets. The main dining room. A flaming Cullen’s Mai Tai. The composed dishes available in the main dining room will suit the palate of discriminating patrons. With this menu, Cullen’s successfully carves out a completely separate culinary identity from the bar. U.S. Depart-ment of Agriculture Prime in-house dry-aged New York strip and porter-house steaks are offered alongside succulent filets, prime rib and bone-in ribeyes. Steaks are hand cut by an in-house butcher and accompanied by the customer’s choice of classic sauces. Entrees such as bacon-wrapped pork tenderloin, Gulf red snapper and duck roulade with foie gras benefit from the kitchen’s exacting standards and reliance on high-quality ingredients. A glance at the dessert menu reveals a sophisticated list of satisfying time-honored desserts. Among them, the Tex-Orleans bread pudding is a stand out, with its crunchy, candied nut top-ping and luscious brown sugar banana rum sauce. C Cullen’s AmeriCAn Grille11500 Space Center Blvd., Houston281-991-2000www.cullenshouston.comallows patrons to sample from its curated collection. A trio of 1-ounce tastings begins at $15, and the list is divided into six groupings from which to choose. Aficionados of the clas-sic spirit may feel as though they’ve stumbled upon mecca. COAsTmOnTHlY.COm / APRIL 2015 53ADVERTISEMENTFestival to hit the right note with everyoneWe’re talking to more than just the hepcats, blues buffs and R&B devotees. For those people who can’t help but tap their toes to the music or move their bodies to a beat, the Red Cat Jazz Festival is for you!On May 7-10, the festival, sponsored by the Red Cat Jazz Preservation Society, will have Moody Gardens rocking to the tunes of some of the biggest names in music today in all sorts of genres.Saxophonists such as Ronnie Laws, who started his career decades ago with Earth, Wind & Fire, will take the stage, as well as Mike Phillips, who has toured with musical greats such as Stevie Wonder and Prince.Headliners such as Hiroshima; BWB: Norman Brown, Kirk Whalum and Rick Braun; Peter White; Mindi Abair; TIZER featuring Chieli Minucci and Karen Briggs; Dean James and many more are sure to bring fans to their feet.But the festival will bring more than just performances from musical legends. The weekend also will be packed with arts and craft vendors, including Jus Sausage, Empanada Company and Caribbean Cuisine – 2014 vendors that signed up early on to return; delicious eats from The Red Cat Jazz Café; and many spectacular events!Things kick off at 7 p.m. Thursday with the White Tie Gala, sponsored by The Galveston County Daily News. You can attend the event if you’d like to become a festival sponsor. At 9 a.m. Friday, see some of your favorite Houston-area athletes compete in The Mike Phillips Celebrity Golf Tournament.Then, get ready to unwind at the VIP All White Poolside Party beginning at 7 p.m. Dance to music from Tom Browne and The C.I.T.Y. before the After Party gets going at 10 p.m. featuring music by the SVK Vintage Band and Majic 102’s DJ Dana Jackson.In celebration of all the ladies and Mother’s Day weekend, The Red Cat for Pink Women Empowerment Conference will kick off Saturday’s events starting with a workout from 4-Ever Fit with Yolanda. Afterward, attendees will be privy to pampering from makeup artists and massage therapists in the Wealthy Omnipotent Women’s lounge. The conference will include a welcome by the Galveston Regional Chamber of Commerce President Gina Spagnola, and feature talks from “10 Spiritual Principles of Successful Women” author Victoria Lowe, Dr. Jennie Bennett and former Houston City Council member Jolanda Jones. On Sunday, the festival will recognize some of the greats in music, including Ronnie Laws at the Red Cat Jazz Legends Awards Breakfast at 10 a.m. “Mothers of the Arts” also will be honored for raising such remarkable jazz contributors.Tickets for these incredible festival events and the astounding performances are available for purchase at the festival’s website, redcatjazz.com.The festival wouldn’t be possible without its sponsors that jumped on early: Galveston’s Parks & Recreation Department, the City of Galveston, Gulfgate Dodge, Moody National Bank, Keith Gardner CPA, Pink Law Firm and Lamik. And you can learn more about the festival’s organizer, the Red Cat Jazz Preservation Society, which seeks to shine a spotlight on emerging jazz and R&B artists, by calling 713.226.7870.Moody Gardens Hotel Spa & Convention Center 7 Hope Blvd., Galveston, TX 77554GateS open at noon • Free parkinGTickets available online at www.redcatjazz.comDown the HatchBartender Reese Creppon pours St. Germain Elderflower liqueur to create three variations of his Springtime Sipper at the Tremont House’s Toujouse Bar in Galveston.Story by Mark G Hanna Photos by Stuart VillanuevaSpring on the Gulf Coast is usually two words. The first is always spring. The second is usually break. Up North, robins searching the yard for food foretells the end of winter. Here, it tends to be the arriv-ing swarms of college-age men and women searching for ... Well, leave it at just searching. So sayeth the late Robin Williams, “Spring is nature’s way of saying, ‘Let’s party!’”No one around the Third Coast pays attention to February’s ground-hog to forecast the arrival of spring. “Spring starts when we have Spring Break,” said Allie Murphy, a general manager at Squeeze Ritas & Tequilas, 3204 Seawall Blvd. on the island.The yearly southern migration of youth in late March is just one of the things that makes spring in the south of Texas something entirely unique to the rest of the world.Raise youR glass to spRingBartenders turn to floral, fruity flavors to mark change in seasons56 CoastMontHly.CoM / APRIL 2015 COASTMONTHLY.COM / APRIL 2015 57Karen Flowers (409) 789-7377Susan Falgout (409) 502-0187Joe Tramonte Realty409-765-983772 Island PassageGolf Course Views - Absolutely BEAUTIFUL townhouse in very desirable planned community, EVIA. 3/2.5/2, stunning kitchen with open flow onto Dining and Living Rooms$354,00017 Mariner Pass4/4/3 - 5,022 sqfGREAT NEW PRICE on this custom home in prestigious Evia! Professional landscaping, outdoor lighting with salt water pool. This 4 bedroom has 2 master suites, 4 full baths and 2 half baths, a stunning entry with curved staircase, gourmet kitchen with built in refrigerator and large walk in pantry. Formal dining with custom built mirrored buffet and china cabinet. Each of the 4 bedrooms have in-suite bath. Both masters have double air conditioned walk in closets. 2 full balconies with lake views. $860,00010 Evia Main3/2.5/2 - Beautiful corner Town Cottage in prestigious Evia. Double gallery porches overlooking the green space and Evia lakes.$352,90013 Mariner PassBEAUTIFUL 4/3.5/2 custom home with gorgeous swimming pool in Evia. Lake-view on 1 1/2 lots. Formal living and dining. Beautiful fireplace with built-ins. Open kitchen with granite, S/S appliances, double ovens, gas cooktop, wine cooler and lots of storage.$739,500new price new price new price new price new priceGreat Prices on Island Homes!9 Quintana PlaceLeisurely lakeside living!Brand-new TOTAL remodel in quiet Campeche Cove!!$329,500 new price20 Campeche Estates4/2.5/3, 2,988 sf, This lovely American classic has formal living & dining with 1/2 bath downstairs & all bedrooms upstairs.$374,000 new priceDown the HatchAnd April is the time for good Gulf Coasters to start spring cleaning, which, by the way, has nothing to do with closets, vacuum cleaners or smudged windows.It means dusting off the gins, tequilas and vodkas and moving them up front where the dark stuff has been. It means stocking pantries and coolers with cocktail additives like blood oranges, fresh mint and cucumbers, and mixers like tonics, ginger ales and sparkling wines. “When it starts feeling like spring, requests for the whiskeys and scotch do start slacking off a little bit and you start hearing more people ask-ing for floral and fruity flavors,” said Reese Creppon, the creative bartender in the Tremont House’s Toujouse Bar in Galveston’s down-town. “And rum always makes a comeback.” Mother Nature may use birds, buds and blossoms to herald spring, but Creppon knows the season has arrived by what drinks are leaving their winter homes behind the bar to the waiting customers in front.When spring arrives at the bar, it really is a joyous time.What could scream the first sea-son’s arrival louder than a Pimm’s No. 1 Cup, the gin-based cocktail that heralds in the spring polo season in April; England’s Chelsea Flower Show in May; and June’s Wimbledon Tennis Championship. Traditionally embellished with cucumbers, fresh sprigs of mint and strawberries, it’s unquestionably a drink that shows winter the exit door.While no one would suggest that winter on the Texas Coast has folks giving up their margaritas and moji-tos — or shorts and flip-flops for that matter — they do go through sort of a cocktail rebirth this time of year.“People drink frozen margaritas 58 COASTMONTHLY.COM / APRIL 2015409-935-9156www.NeptunePropertiesTx.comDeb JamailOwner/BrokerDebbie HutchisonCaron MuntzelBillie MooreNina SinibaldiLynda WagnerJeanette BufkinMary TuckerAn Egg-Cellent Choice inReal EstateIt’s Selling Season Choose a REALTOR®Who Stands Out In the Crowd ! COASTMONTHLY.COM / APRIL 2015 59texascityfamilydentistry.comTexas City Office409•938•17001501 N. Amburn Rd Suite 12next to College of the Mainlandleaguecityfamilydentistry.comLeague City Office281•557•77473891 E. League City PkwyIn front of Education Village• Senior Citizens Discount• New Patients Welcome• Most Insurance Accepted• Financing AvailableCutting Edge Technology • Family FriendlyBrent Patterson DDSTexas A&M - B.S.UTHSC at SA - DDSNominated for Texas Dentist of the Year in 2013 and 2014 by the Texas Academy of General DentistryTexas CityFamily DentistryMark Martinsen DDSTexas A&M - B.S.Texas A&M BaylorCollege of Dentistry - DDSLeague CityFamily DentistryNext >