< Previous20 COASTMONTHLY.COM / December 2015DIY PARTY PINEAPPLEcoastal Texans are all about good manners. When invit-ed to a party, they rarely go empty-handed. While you can’t go wrong with wine, cahill suggests getting a little creative with a tropical twist.reward the holiday hostess with a party pineapple. Grab a bottle of your favorite bubbly, 48 Ferrero rocher truffles, some tissue paper and raffia.cut sheets of yellow tissue paper into 3-inch by 3-inch squares.cut green tissue paper into 12 long leaf shapes. remove the Seaside Soirees brown paper liners from each of the truffles. Using a hot glue gun, glue each truffle in the cen-ter of a yellow tissue square.Glue the tissue-lined truffle to a second square, creating a double layer of tissue. Glue the double-lined truffle to the base of the bottle. continue in that manner, gluing tissue-lined truf-fles around the bottle forming five rows up the bottle.Next, carefully hot glue the leaves above the top row of truffles, checking to ensure they reach the top of the bottle. Tie raffia around the neck of the bottle. • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • Gifts • Jewelry Home Decor • canDlesFIND US ON FACEBOOK!• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 8111 Hwy. 6 • Hitchcock • 409.986.4200“Rocky Mountain HigH” Vest2601 Broadway • Galveston, Texas 77550409-765-5538 • FAX 409-765-6753Dentistry for the whole family.Serving Galveston Since 1919Our office services includeBleaching • Crown and Bridge Extractions • Dentures and Partials Root Canals • Implant ServicesWilliam L. Glenn, III., D.D.S.Dr. Alyssa EdwardsPhoto by Alicia Cahill®GALVESTON OFFICE13655 FM 3005 (Physical) | 4121 Pirates Beach (Mailing) | Galveston, Texas 77554 | 409.737.4000heritagetexas.com TERRAMAR BEACH | 22903 VIDA | $389,000Sue Johnson - 409.682.9050SEA ISLE | 21331 GULF | $399,000Linda Sivy - 409.599.5847ARMANDWILDE | 17 LAURELWOOD DR. | $275,000Brenda Norwood - 832.702.4355BAYSIDE AT WATERMAN’S | 14334 STEWART RD. | $1,350,000Cheryl Lewellen-Price - 409.939.0125PIRATES BEACH | 13808 SAN DOMINGO | $284,900Sallie Waters - 409.599.5333PIRATES BEACH | 13923 PIRATES BEACH BLVD. | $289,000Alison Christensen - 409.539.1794 BAYSIDE AT WATERMAN’S | 14326 STEWART RD. | $1,200,000Holly Wade - 409.996.912622 COASTMONTHLY.COM / December 2015Coastal ChristmasStory by Leslie Watts | Photos by Stuart VillanuevaAlthough Scotch eggs are caught in an identity crisis, their future has never looked sunnier.Savory, crunchy and packed with protein, this tasty tidbit is experiencing a renaissance of pop-ularity in England and the United States. Scotch eggs also are traveling to some diverse foreign shores. In Japan, they have become a trendy New Year’s treat known as “Skorchi eggs,” and in Nigeria, Mr. Bigg’s restaurant and food chain reports them to be a best seller.On the Texas Gulf Coast, there is no better source of Scotch eggs than Galveston’s Dickens on The Strand, where they are a favorite with tourists, locals and the festival’s cast of costumed characters, who, for one weekend each December, turn the Victorian vittlesScotch eggs are a deep-fried December delicacy on the Gulf CoastScotch eggs are a fan favorite during Galveston’s Dickens on The Strand. Anne Boyd, who for more than two decades has portrayed Queen Victoria during the annual Victorian festival, said Scotch eggs were a popular food during the British monarch’s reign. 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Loft living in the heart of historic Galveston features bright open spaces with exposed original brick walls and room after room of impressive finishes and authentic details.GALVESTON HISTORIC LOFTSfrom the low $200,000SProud winner of The Landmark Commission “Rehabilitation Award” & The Historic Preservation Commission’s Sally B Wallace Outstanding Rehabilitation Award24 COASTMONTHLY.COM / December 2015Coastal ChristmasA Scotch egg is covered with a thin layer of ground sausage before being breaded and fried.Scotch eggs dressed with honey, mustard, grapes and pomegranate.island’s historic downtown into a Victori-an-era cityscape.Among their most royal — and loyal — fans is Anne Boyd, who, for more than two decades, has portrayed Queen Victoria during the now world-famous Dickens event. Boyd’s fondness for the tasty tidbits, as well as her dedication to historic accuracy in her role as one of Britain’s most influential mon-archs, inspired her to look into the origin of Scotch eggs and also learn how to prepare and cook them herself.“So many things we enjoy in America today were inherited from the Victorian era,“ Boyd said. “Many of our most treasured holiday traditions, such as Christmas trees, ornaments and greeting cards, were originated by Queen Victoria personally, and although I can’t say if she, herself, enjoyed Scotch eggs, they were certainly a popular food during her reign.”The most common theory on the origin of Scotch eggs is that they were created in Scotland as a portable and filling repast for shepherds who spent long days in distant fields. One food historian goes so far as to declare them a poor man’s lunch.A slightly different story is that they were originated in 1738 by the upscale London food emporium Fortnum & Mason and sold as an alternative to meat pies and other portable foodstuffs that could be eaten “out of hand.” Small parcels of such edibles were commonly carried by long-distance travelers in horse-drawn coaches. Cleverly contrived and delicious, the little snacks next found their way into popularity as a trendy picnic food for the well-to-do.Scotch eggs entered British culinary lit-erature in 1809 when a book titled “A New System of Domestic Cookery,” authored by a Maria Eliza Rundell, gave directions for their preparation and recommended serving them hot with brown gravy. But other stories tell of a much older Scotch egg origin by those who note that an almost identical dish called nargisi kofta, or Narcissus meatballs, was being enjoyed in India during the 1500s.Other theories on the naming and origin of Scotch eggs include a no longer active British convention of labeling as “Scotch” anything containing anchovies. The dish known as Scotch woodcock, for example, is neither of Scots origin, nor does it contain the liquor Scotch or woodcock, but is rather a dish of scrambled eggs on toast, garnished with anchovies.Another explanation is that covering the eggs with sausage was a cosmetic matter, stemming from the export of eggs from Scotland to England. To help preserve the large number of fresh eggs that were making this trip during the 18th and 19th centuries, a process known as “scotching” was used, in which the eggs were first dipped briefly into boiling water and then covered with powdered lime. This purportedly did a good job of keeping the eggs in an edible state, but resulted in a mottling that could best be disguised by blanketing the eggs in sausage and frying them. Dickens on The Strand is Dec. 4-6 in Galveston’s downtown. Learn more about the world-famous Victorian holiday festival at www.galvestonhistory.org.10811 Termini San Luis Pass Road #2120 $144,900802 16th $749,0001515 21st St $495,0002319 Avenue M $575,000214 25th $299,0001818 35th $297,0004806 Woodrow $279,0006 Park Lane $379,0002327 45th $189,5001814 N 1/2 St $285,00016717 Captain Hook Drive $139,0002202 43rd $199,0003 Houses2402 Avenue L $475,0002009 Avenue 0 $249,0002100 Post Office #10 $380,000St Germain Condo2426 Mechanic #2 $450,000Downtown LivingMulti Unit2710 Ave P 1/2 $109,0003824 Ave S 1/2 $179,000Open House 11/28Garage AptDecember11–13, 2015galvestonnaturetourism.org26 COASTMONTHLY.COM / December 2015SCOTCH EGGSINGREDIENTS7 eggs, divided usage2 cups breadcrumbs, divided usage¼ teaspoon black pepper½ teaspoon saltSage and other seasonings, if desired2 tablespoons evaporated milk or light cream1 (16-ounce) package bulk-style sausagePeanut oil for fryingPrepared mustard and/or honeyDIRECTIONSPlace six eggs in saucepan and cover with cold water. bring to a boil, cover and remove from heat. Let sit 20 minutes, drain and refill pan with cold water. Let eggs rest until cool to touch, then peel carefully and set aside.In small bowl, mix ½ cup breadcrumbs, pepper and salt. Other seasonings may be added at this point, if desired.In another small bowl, whisk together the remaining uncooked egg and evaporated milk until well blended. Add to breadcrumb mixture and blend. break sausage up into 2-quart bowl, add breadcrumb and egg mixture and mix by hand until all ingredients are thoroughly combined. Place remaining dry breadcrumbs in a small bowlDivide sausage mixture into six portions. Using hands, mold sausage mixture around each egg, so that egg is completely blan-keted. coat sausage-covered eggs evenly with breadcrumbs. Set eggs aside to rest in a cool place while oil is heating in small, heavy-duty saucepan or deep fryer.Pour oil into a small saucepan or fryer to a depth sufficient to cover one blanketed and breaded egg. Heat oil to 375 F and care-fully lower one egg into pan. It should start sizzling immediately, and heat will reduce to about 350 F.Fry each coated egg individually at 350 F until deep golden brown and sausage is cooked through.remove eggs from hot oil with a wire or slotted spoon and drain. Serve eggs warm or cold with mustard and/or honey. can be accompanied with fruit, cheese, bread and/or biscuits. makes six snack-size servings. 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SOLD! SOLD!28 COASTMONTHLY.COM / December 2015Wild LifeStory and photo by William “Wild Bill” PowellTexas tacosShare the bounty of fall hunting season at holiday gatheringsVENISON RANCHERO TACOSINGREDIENTS2 pounds cooked and shredded venison (or cabrito, raccoon or chicken) 12 to15 chili pequin pods minced or 1 teaspoon crushed red pepper6 to 8 garlic pods crushed and minced3 tablespoons of olive oil2 (15-ounce) cans of tomato sauce1 (15-ounce) can of whole tomato, chopped3 cups canned chicken stock or stock from meat plus can2 to 3 tablespoons Southwest-ern Sizzler seasoning blend3 to 4 whole bay leaves1 teaspoon ground cuminSalt and pepper to tasteDIRECTIONSSauté pequin and garlic in oil, then add all wet ingredients. Stir in dry ingredients and cook on high until sauce starts to reduce. reduce heat to medium and adjust seasoning to taste. cook on medium heat 20 minutes then add meat. reduce heat to low and simmer meat covered for 30 minutes, stirring occasionally as sauce reduces. Add additional stock if needed.Serve on flour tortillas with fresh sliced avocado. Look for my rice and bean recipes online that use the same seasoning blend.I usually rub my game with oil and season with Jalapeño Dust-ed all-purpose seasoning and roast in the oven at 350 F on a bed of chopped onions and garlic with a can of chicken stock until the meat is tender. reserve strained stock to use in this recipe.For more recipes, visit www.texasselectseasonings.com. You caught it or shot it and now you want to cook it. Each month, William “Wild Bill” Powell, owner of Texas Select Season-ings in Santa Fe, shows us how to prepare fish and wild game. Fall hunting season has always been a special time as I share the bountiful harvests with friends, customers and relatives at Thanksgiving, Christmas and New Year’s celebrations.Each year, I make several game entrees to share. But one that’s a crowd favorite is my ranchero tacos with fresh avocado. It’s always welcome as a meal with rice and beans or as a snack on mini-torti-llas with a glass of Texas red wine at an evening gathering.The wild pepper I use — chili pequin — has a special place in my soul as I harvested these on my grandparents’ ranch in Alice, Texas, and have been growing and harvesting them since.Grandma Garcia would make tortillas to go along with the fresh molcajete sauce and smothered meat. This recipe is equal-ly good with other game meat, such as rabbit, wild pig and raccoon, as well as domestic chicken and cabrito.SynergyNext >