< PreviousFrom the EditorThe most memorable meals I’ve ever had were made by men. My mother, who would be neither apologetic nor slighted by my saying this, wasn’t an inspired cook. She had her moments — roast was her specialty — but it was my father who ap-proached the stove or the barbecue pit with the enthusiasm of an artist facing a blank canvas. Born and reared in South Texas, he brought to our table huevos rancheros, cornmeal crusted redfish and what he called “real chili” — no beans or tomatoes. Most of his specialties had Texas origins. But, occasionally, he’d surprise us with a wilted lettuce salad, heavy on the bacon, or a Spanish omelet, which he’d grown fond of during an Airforce stint in Seville. Luckily, I married a man who can cook. Early in our courtship, the first meal he made for me was sirloin over fettuccine Alfredo, accompanied by a chilled vodka. Maybe it was the company, maybe it was the vodka, but I haven’t forgotten the meal.The idea that men who cook are a nov-elty is cliché. We had little trouble finding them in these parts. And studies reveal that more men than ever are cooking, not just on special occasions. Luckily, for us, they share their best recipes in these pages.In this issue, you’ll also find our new feature, Nice Rides, which highlights classic and new cars we love around the Upper Texas Coast. And you’ll find all our familiar features on beautiful homes and interesting people.Laura ELdErCoast Monthly EditorWho says mEn can’t cook?spEciaL thanksCoast Monthly extends our sincerest thanks to Bob and Gina Spagnola, who opened their beautiful island home and backyard kitchen overlooking Lake Como for our cover shoot. Gina Spagnola, president of the Galveston Regional Chamber of Commerce, was the consummate hostess. 10 coastmonthLy.com / JUNE 2015CstrctIcContuction, Inc.Custom Beach HomesNew Construction • Remodeling Decks & Patios • Siding & WindowsBackyard ProjectsJohn Weldon (409) 737-2731 jweldon3@sbcglobal.net“Customize Your Home” 1% To ConserveGalveston Island™a program of theArtist Boat, a 501(c)(3)non-profit charitableorganization.Photo by Jim Olive PhotographyLook for the 1%logo where youshop, stay, eator play, and showour partners youappreciate theircommitment toGalveston’snatural resources.1% To Conserve Galveston Island™409-770-0219www.toconservegalvestonisland.orgWelcomes:Brax EasterwoodDesignwww.beaia.com409-354-89762728 Avenue Q, Suite 2,Galveston, TX 77550TEXAS PROPERTIES SUE JOHNSON, GRI409.682.9050 • sue@heritagetexas.com • SueJohnsonGalveston.comHonored 4 Times by theHouston Business JournalHonored by H Magazine2013 & 2014Heritage Texas PropertiesTop ProducerReal Trends 2014 Top 250 Real Estate Professional for Closed TransactionsCurrently ranked among the Top 3 Producers on Galveston Island for Dollar Volume & Number of Closed Transactions!NEW LISTING!ISLA DELA SOL3916 BRIDGE HARBOR | $569,900409.737.4000 | 13655 FM 3005, Suite B (Physical) | 4121 Pirates Beach (Mailing) | Galveston, Texas 77554 | heritagetexas.comISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900ISLA DELA SOL3916 BRIDGE HARBOR | $569,900Pirates Beach - $675,0004022 Mutiny CourtBeachside Village - $1,175,00011610 BeachsidePirates Beach - $299,00013921 Pirates Beach Blvd.Pirates Beach - $319,0004106 Pirates Alley CourtIsla del Sol - $549,9003916 Bridge Harbor DriveCasa del Mar - $ 105,0006102 Seawall #102In Town - $429,0005901 Avenue TIsla del Sol - $335,0004217 Isla del Sol DriveGalveston Outlots - $210,0001823 27th StreetIsla Del Sol - $459,90022409 Bay VistaPirates Beach - $325,00013663 MutinySea Isle - $185,00021806 LampasasReDuCeDSea Isle - $294,50022012 San Luis PassNeW LISTING!18318 e. Devaca Indian Beach - $675,000“I have LOTS of lots for sale in all price ranges & all subdivisions.”Seascape Condo - $134,90010811 San Luis Pass #2218Sea Isle - $299,00022018 San Luis Pass RoadFeedbackWe asked on Facebook: If you could grab only one thing from your house during a hurricane evacuation, what would it be? A majority of people said pets. One man said his wife. We were thinking along the lines of inani-mate objects. Here’s the culled-down list. Letters my mother wrote to me on special occasions while I was growing up. The last one she gave to me was on the night I was married. She passed away soon after that; almost 30 years ago. – Esther Davis McKennaMy husband, Rob, said he would take his dad’s dog tags. His father was a Marine who fought during World War II. (Iwo Jima, Saipan and Roi-Namur.) – Karen Barbier My guns.– John W. Mitchiner... My guitar and an assort-ment of tools. – Dale WilliamsMy guitar and a cigarette lighter — music and fire and you can survive. Hooked together, it’s one thing.– Cash McCallToothbrush, the rest is in God’s hands. I lost my job my car and most of my furniture in Ike. Life goes on!– Jim NonusRosary.– Theresa BlackMy flip-flops.– Donald CatchingInsurance file. – Jayson LevyMy Steuben dolphin.– Phil NewtonWhat I was sure to take when we evacuated for Ike was our wedding album. – Elisabeth PelhamA box with letters my dad wrote my mom.– Laura McNamara MakrisPortrait of my three chil-dren that hangs over our fireplace. – Andrea Pieri Sunseri Security box that has all important papers, money and, of course, a pistol with ammo stored inside.– Robert Taylor Taylor 814. – Eric FroeschnerAfter my family? As many bottles of wine as possible! – Kimberly K. Thom12 COASTMONTHLY.COM / JUNE 2015Michael J. Gaido, IIIRealtor® Associate ABR, GRI, RSPS, SFR, SRES, SRS409.457.4900MichaelGaido@SandNSea.comMichaelGaido.comCarolyn T. GaidoReal Estate ConsultantCLHMS, CRS, RSPS, SRS713.851.3377CarolynGaido@SandNSea.comCarolynGaido.comGaido - A Trusted Name on Galveston Island! sandnsea.comKimberly GaidoRealtor® Associate, SRS713.498.2020KimberlyGaido@SandNSea.comWe’re Sold on Service!12823 John Reynolds Circle Great 3/2 beachside house 4102 Maison Rouge Court 4/4.5 outstanding 2nd block beach house in Pirates Beach12620 John Reynolds Road Nice 2/1 beachside house with Gulf views14013 Grambo BoulevardSpectacular 3/3.5 house with golf course views & a pool4102 King Rail Circle This 4/4 house boasts many custom features12509 East Ventura Drive4/2.5 beachside property with fantastic Gulf views14230 Grambo BoulevardIncredible 3/2.5 house with unbelievable views of Lake Como and Galveston Bay16710 Jamaica Beach Road4/3 better than beachfront 6502 Stewart Rd. Galveston, Texas 77551 T: 409.744.7000 ChunkyFunkyMonkey.com Exceptional Window Fashions & Design Custom Shutters, Blinds, Draperies & Fine Flooring Quality Upholstery Exclusive Wallpaper & Fabrics Turn-Key Prices on Stanley Furniture Skilled Design Services Home Renovation & RemodelsHunter Douglas Priority Dealer Any lingering notions that men don’t know their way around the kitchen or that cooking is women’s work are quickly going the way of electric fondue pots and Jell-O salads.Men, according to a slew of polls and re-search, like to cook. And they’re pretty good at it, too.As more female chefs break into profes-sional kitchens long ruled by men, men are preparing more meals at home. Allrecipes.com in 2010 surveyed thou-sands of online users about their eating habits and preferences. What they found was that 82 percent of men enjoy preparing meals, as opposed to 75 percent of women. And two years later, a survey conducted by online marketing company Conversion Hub and website Asia Food Recipe, found that 58 percent of women said their husbands were better in the kitchen. Some of the men we feature in Coast Monthly agree. Lucky for us, the cooking men of our June issue each shared a signature recipe.– Laura ElderMan, can they cookCoastal men prove they can stand the heat in the kitchenFeaturesRetired island builder Bob Berry has lived in places around the world, including Spain and Italy, where he picked up a culinary trick or two. First meal that you made? Apple pie. I think I was 11 years old and I was baby-sitting my sisters. They wanted to make cookies. We got out a big cookbook, saw a picture of an apple pie and just fol-lowed the recipe. It came out so good, my parents accused us of lying when we said we baked it. They thought the neighbors brought it over. Favorite kitchen gadget? Butcher knife. What is your go-to romantic meal? Seafood pasta — anything Italian. I lived in Italy for a long time. What’s your must-have ingredient? Salt. What do you think is the biggest kitchen crime? I think the biggest crime in America is no one is in the kitchen. BoB BerryPhoto By JeNNIFer reyNoLDSSeaFooD aND ChorIzo PaeLLaINGreDIeNtS3 (5-ounce) packages of Mahatma Saffron Yellow Rice1 large onion chopped5 garlic cloves chopped3 tablespoons of olive oil3 ounces Hunt’s Tomato Sauce2 cans Campbell Chicken Broth3 cups water2-3 cups Spanish chorizo (not Mexican) or favorite smoked link sausage3 cups of 2-inch cut boneless chicken, preferably thighs1 pound medium raw, peeled shrimp1 pound black lip mussels1.5 cups fresh 2-inch cut green beans1.5 cups frozen large green peas1 cup roasted red bell pepper (fresh or in jar to garnish)2 lemons sliced to garnishOptional: Add calamari rings or little neck clamsDIreCtIoNSIn a paella pan or large, fluted edge skillet, add olive oil and pan fry sausage until brown. Transfer sausage out of pan and add chicken. Fry until brown. Transfer chicken out of pan with sausage. In remaining oil, sauté onion and garlic and add dry yellow rice to pan, stir for two minutes then add tomato sauce. Mix wa-ter and chicken broth together and slowly add liquid a cup at a time to rice, reducing the liquid then adding the next cup. Al-ways keep enough liquid on the rice to keep it from drying, much like cooking risotto. This will take about 10 to 12 minutes. Add sausage, chicken and green beans to rice and con-tinue to cook another 5 minutes. Then stir in green peas. Begin to add seafood. Fold peeled shrimp into rice and stick mus-sels tail end down into the rice. Once seafood is in, you can no longer stir the rice. Lower heat and slowly cook until mussels open. Seafood will add liquid. If rice seems too wet, you can finish the dish off by placing pan in a 400 F oven for 5 to 10 minutes but if you let the dish rest for 10 minutes before serving, the rice should absorb liquid on its own. Garnish with roasted peppers and lemon wedges.16 CoaStMoNthLy.CoM / JUNE 2015FeaturesAs an officer with the Galveston Police Department, Lewis Jackson II has a job that can be stressful. To unwind, he heads to the kitchen of his League City home.First meal that you made? Eggs over easy when I was 10.Favorite kitchen gadget? Chef’s knives.What is your go-to romantic meal? Snapper Pontchartrain. What’s your must-have ingredient? Garlic and lots of it — powder and fresh.What do you think is the biggest kitchen crime? Not having all of your cookware organized.LeWis Jackson iiPhotos by stUaRt ViLLanUeVaGRiLLed Red snaPPeR With aLexandeR saUceinGRedientsRed Snapper2 (6- to 8-ounce) fillets of red snapper½ cup olive oilJuice from one small lemon½ teaspoon kosher salt½ teaspoon fresh ground black pepperAlexander Sauce6 tablespoons unsalted butter, divided½ cup chopped yellow onion1½ tablespoons flour¼ cup dry white wine½ cup clam juice2 cups whipping cream½ teaspoon salt¼ teaspoon white pepper1 cup uncooked shrimp (shelled and deveined)5 ounces white lumped crabmeat1 dash of cayenne pepper (optional) diRectionsFor the red snapper:Preheat grill to medium high heat. Mix olive oil, lemon juice, salt and pepper together in a large bowl. Place snapper fillets in lemon/oil mixture and make sure that the fillets are completely coated in the mixture. Allow fish to marinate for 15 minutes only.Place fish on the preheated grill (if fish has skin on, place skin side down first) for 4 minutes. Turn and cook for an additional 4 minutes. Note: Cook fish just until opaque and fish is flaky. The total cook time should be 8 to 9 minutes per inch of thickness.For the sauce:Melt 3 tablespoons of the but-ter in a large saucepan. Add the onion and cook until soft (5 minutes). Stir in flour and cook about 2 minutes, stirring constantly. Slowly pour in clam juice and whipping cream. Sea-son with salt, white pepper and cayenne pepper. Cook, stirring for 3 minutes.In a separate saucepan, melt the remaining 3 tablespoons of butter, add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute. Pour the dry white wine, cooking in with the shrimp and crabmeat. Cook for 1 minute. Stir shrimp and crabmeat into the cream mixture. 18 coastMonthLy.coM / JUNE 2015AngelA SAnderS713.882.9821KAthy McAndrewS409.789.5256ShAne McderMott409.771.6270dee richMond409.370.4572terry ruggleS409.939.3375rAMonA BoeKer281.687.8125tereSe Butler409.771.0222KAree cAMpo713.291.4300dAvid herrin409.457.3936diAnA Stegner409.692.2913SAMMy tAMBorello713.829.1798cynthiA wAnder409.789.7613lynn winget409.795.7230J roy hallgAlveSton office MAnAger409.737.5200teAM dAnny And denniS409.789.2773ruthi StAyton 409.771.4130pAtti ZAJAcK 409.789.3199SuSAn cAhill409.457.6995 Galveston... We Cater to Home OwnershipTaking the time to do it better.Buying or selling, let us cook up a special deal for you this month!409-737.520013450 fM 3005, gAlveSton, tx 77554 | www.gArygreene.coMJAce MontgoMery409.789.7021Next >