< PreviousKATHY MCANDREWS409.789.5256DAVID HERRIN409.457.3936STEVE SHEPHEARD817.901.9015MORT VOLLER409.392.0841JACE MONTGOMERY409.789.7021ANGELA SANDERS713.882.9821SHANE MCDERMOTT409.771.6270TERRY RUGGLES409.939.3375KAREE CAMPO713.291.4300DANNY DIAZ409.789.2773DIANA STEGNER409.692.2913CYNTHIA WANDER409.789.7613LYNN WINGET409.795.7230RUTHI STAYTON 409.771.4130PATTI ZAJACK 409.789.3199SUSAN CAHILL409.457.6995J ROY HALLGALVESTON OFFICE MANAGERREALTOR®13450 FM 3005Galveston, Texas 77554www.GaryGreene.com©2016 Better Homes and Gardens Real Estate LLC. Better Homes and Gardens® is a registered trademark of Meredith Corporation licensed to Better Homes and Gardens Real Estate LLC. Equal Opportunity Company. Equal Housing Opportunity. Each Franchise is Independently Owned and Operated. 409.737.5200 | GaryGreene.com13450 FM 3005 | Galveston, Texas 77554We are your LOCAL PROFESSIONAL AGENTSwith the really BIG name that gets you the results you deserve...Better Homes and Gardens Real EstateGARY GREENE! Selling a home in todays’ market requires more strategies. We have 7 proven strategies to get your home SOLD. In 2015, we sold more homes than any other company. We did it for over 4000 Houston/Galveston area sellers and we know we can do it for you. So, buying, selling or vacation rental, please contact us today. EXPECT BETTER.Source: Houston Association of Realtors® Company Ranking Report32 COASTMONTHLY.COM / February 2016Story, recipe and photos by Alicia CahillSweet memoriesMaking doughnuts is less messy and more fun than you thinkGLAZED VANILLA CAKE DOUGHNUTSINGREDIENTSDoughnut:3 cups cake flour (all-purpose flour can be substituted)¾ cup sugar½ teaspoon baking soda1 teaspoon baking powder1½ teaspoons salt¼ teaspoon cinnamonZest of ½ lemon1 large egg½ cup buttermilk4 tablespoons unsalted butter, melted and cooled2 large egg yolks1 teaspoon vanilla extractVegetable oil for fryingGlaze:1½ cups powdered sugar3 tablespoons unsalted butter, melted1 teaspoon vanilla extractPinch of salt2 to 3 tablespoons milkFood coloring gelToppingsDIRECTIONSIn the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder, salt, cinna-mon and lemon zest. Turn the mixer on low, add the egg and continue mixing. add the buttermilk, butter, egg yolks and vanilla. Mix until the dough barely comes together. It will be stiff.Scrape the dough onto a floured surface. using a rolling pin, roll the dough out so it’s ½-inch thick. Transfer the dough to a sheet pan lined with parchment and refrigerate for 1 hour.Heat at least 2 inches of oil in a heavy-bot-tomed pot over medium heat. Monitor the oil with a deep-fry thermometer. The oil needs to reach 350 F. Meanwhile, prepare two baking sheets: one lined with paper towels, the other dusted with flour.The GalleyMy first memory of doughnuts was of Winchell’s, a popu-lar West Coast chain near my childhood home. Behind the counter, trays of dazzling doughnuts sat in neat rows winking at my 6-year-old self. The bright colors, twisted shapes and then-exotic toppings were irresistible. Early on, I developed a regular order: glazed vanilla doughnut covered with sprinkles. Always with sprinkles.Fast forward a few mostly doughnut-less decades, and I found myself craving some nostalgia. There’s something comforting about indulging in a fried dessert. I regret the years I swore off dough-nuts, but am glad to report we are now reunited and in a long-term relationship.This simple recipe will rekindle your own enthusiasm for these fried cakes. At- home doughnut-making is far easier and less messy than most people fear. And it’s free of sideways glanc-es when you’re still wearing your robe and slippers. COASTMONTHLY.COM / February 2016 33remove the dough from the refrigerator and place on a floured surface. Lightly dust the top with flour. Dip a doughnut or biscuit cutter into flour and cut the dough. Place the rounds onto the floured baking sheet.Fry the doughnuts in batches, being care-ful not to crowd the pot. Monitor the oil’s temperature and adjust the heat as needed. Doughnuts will cook quickly, turning golden brown in 1 to 2 minutes. Flip each over to cook both sides. When ready, remove doughnuts and allow them to drain on the paper-towel-lined baking sheet. Dip in glaze and add toppings. eat immediately, or store in an airtight container for up to 2 days.To make glaze: Whisk together powdered sugar, melted butter, vanilla and salt in a shal-low bowl. add 2 tablespoons milk and stir to combine. add additional milk until the desired consistency is reached. Whisk until completely smooth. Tint with food gel or coloring. Dip doughnuts and sprinkle with toppings. 409-763-2800 david@davidbowers.comThe House Company RealtorsDAVID BOWERS REALTOR®SINCE 1976I can help yu make the right mve!34 COASTMONTHLY.COM / February 2016Compiled by Katie WalshIt’s hard to say what residents in these parts turn to more when it’s cold — chili or gum-bo. We are, after all, equal parts Texan and coastal dweller. And both meals are equally emblematic of our culture. A steaming bowl of either comforts us on winter days and fills us at festivals and fairs. Most everyone has a good recipe — there’s no shortage of cook-off teams around here — and will make a pot on a lazy weekend day. But luckily, we have bountiful options when we’re short on time and long on cravings.Gumbo or chili?Coastal Texans have the best of both culinary worlds when it comes to winter comfort foodsPhoto by Stuart VillanuevaExecutive Chef James Lundy ladles roux into a steam kettle while preparing seafood gumbo at Little Daddy’s Gumbo Bar in League City.its expertise in fresh seafood and in part because of a few roux-making secrets the establishment has had the chance to refine since it opened more than a century ago. as one Gaido family member shared on Tanji Patton’s Goodtaste.tv, one of the tricks to a great roux is using clarified butter, which allows it to tolerate more heat. Gaido’s gumbo showcases the effect with a creamy, dark roux, perfectly cooked shrimp and a lot of the dish’s namesake okra.3828 Seawall Blvd., Galveston409.761.5500www.gaidos.comGILHOOLEY’SThis unassuming San Leon oyster bar, named the “ultimate seafood dive bar” by the Travel Channel’s andrew Zimmern, is best known for its wood-roasted Oysters Gilhooley, but you also can find a good selection of other seafood and Cajun dishes, including a bowl of “everybody” mixed seafood, chicken and sausage gumbo. Don’t bring plastic, Gilhool-ey’s is cash only.222 Ninth St., San Leon281.339.3813LITTLE DADDY’S GUMBO BARLittle Daddy’s makes its roux in big batches in the morning, and then cooks your gumbo to order in the restaurant’s unique style of steam kettle cooking. It’s a method that sister restaurant Saltwater Grill in downtown Galveston has been perfecting since 1999, and allows the fresh proteins to be quickly poached in just the right amount of soup before being served. you can order four different heaping bowls of gumbo made in this style, including classic seafood or chicken and sausage, decadent prime rib, or “mumbo,” for a little bit of everything.2107 Postoffice St., Galveston409.744.86261615 W. FM 646, League City281.524.8626www.littledaddysgumbobar.comMILLER’S SEAWALL GRILLat this family-owned waterfront favorite for almost 40 years, Mama Miller’s very own gumbo recipe is still served hot to order, and not just because it’s fresh — here’s one bowl of gumbo that doesn’t skimp on Some Like It HotGumboCLARY’S SEAFOOD RESTAURANTClary Milburn began waiting tables at the famous Gaido’s Seafood restaurant back in the 1960s, until he branched off to open his own spot off the causeway in 1977. Clary’s signature gumbo sprang from the winner of a five-way taste test, when a former cook compared batches made from different rec-ipes. Milburn continued tweaking it through the years, and the result is a rich, spicy dark roux loaded with flavor and big, juicy shrimp and lump crab.8509 Teichman Road, Galveston409.740.0771www.galveston.com/clarysseafoodGAIDO’S SEAFOOD RESTAURANTThis famous historic Galveston favorite makes great gumbo, in part because of COASTMONTHLY.COM / February 2016 35Photo by Stuart VillanuevaSeafood gumbo at Little Daddy’s Gumbo Bar features shrimp, crab and oysters.spice for the general public’s palate. Make sure you taste it before adding hot sauce. along with the typical steamed rice, it also comes with a slab of grilled bread for dunking.1824 Seawall Blvd., Galveston409.763.8777www.millersseawallgrill.comSHRIMP ‘N STUFFWhy mess with a good thing? Shrimp ‘N Stuff offers a roux-based seafood gumbo that’s made from an old recipe handed down for the past 40 years from original owners. “We’ve never deviated from it,” said Jeff antonelli, who a few years back bought Shrimp ‘N Stuff from Jim bennett, who opened the original avenue O location in 1976. antonelli doubled the gumbo plea-sure when he opened the downtown island Shrimp ‘N Stuff in 2014. The gumbo has old Louisiana and Mississippi influences. “It’s great stuff, we make it fresh, every day.”3901 Ave. O, Galveston409.763.2805216 23rd St., Galveston409.974.4609shrimpnstuff.comTHE SEAFOOD DEPOTafter a 15-year hiatus, The Seafood Depot islanders knew and loved returned last year in a new spot. and you don’t want to miss the eatery’s well loved, hearty shrimp gum-bo. Originally opened in 1984, its recipes were handed down by the famous Maceo family to owners Sonny and Mary Martini, and you can still detect a hint of the Italian influence in the bold flavors and warm, sassy characters.1017 61st St., Galveston409.740.2003www.theseafooddepot.netTOPWATER GRILLOver at april Fool Point Marina in San Leon, this secret gem of fresh-off-the-boat seafood is regularly packed with locals, visitors and a few boaters docked in for lunch. you can practically watch the shrimp for your gumbo being hauled in from your seat on the outdoor deck. a mild, dark roux and all the right spic-es make TopWater everyone’s favorite spot for gumbo in this neck of the coast.815 Ave. O, San Leon281.339.1232www.topwatergrill.comChiliKELLEY’S COUNTRY COOKINWhat started as a small country kitchen inside Lang’s Pharmacy in the 1980s has now blossomed into seven locations of Jim Kelley’s Southern comfort family restaurant chain. and Kelley’s Country Cookin knows how to chili. Kelley’s has an entire section of its menu dedicated to chili, including the “Kelley’s Old Style” chili burger or dog, fries and Frito pie. you can even start your day with a ladle of hot, homemade chili over scrambled eggs with home fries and a biscuit, or load up a baked potato with it for lunch.4604 Interstate 45, La Marque409.935.3131www.kelleysrestaurant.comMOSQUITO CAFÉNestled away in a historic 1830s building on the island’s east end, Mosquito Café is well known for its healthy, fresh take on american-fusion eats. In keeping with its title as Zagat’s No. 1 Houston Metropolitan area “eclectic-International” restaurant, Mosquito serves a special recipe turkey chili with a handmade corn cake over house refried black beans and brown rice.628 14th St., Galveston409.763.1010www.mosquitocafe.comOASIS JUICE BAR & MARKETWhen it comes to chili season, veggie lovers don’t have to be left out. In this hip, downtown hangout, the winter favorite is fire-roasted three bean chili, served with or-ganic brown rice, avocado and cilantro for vegans, who don’t eat meat, eggs, dairy or animal byproducts. Vegetarians who do eat dairy can request their chili be topped with white queso. While usually served season-ally, the chili is so popular, it’s becoming a year-round item.409 25th St., Galveston409.762.8446www.oasisjuicebar.comQUEEN’S BAR-B-Qan old hole-in-the-wall barbecue joint a block from Seawall boulevard on avenue S., Queen’s is the continuation of a family 36 COASTMONTHLY.COM / February 2016legacy begun by Clifford earl Putnal as a neighborhood grocery more than 50 years ago, and carried on by the Kerzee family to-day. Queen’s barbecue brisket chili is made with a mix of chopped brisket and coarse ground chili meat. you won’t find it year-round though, so head over on a cold day during the winter months — it’s only served from about October through February.3428 Ave. S, Galveston409.762.3151galveston.com/queensSome Like It HotThe chili at Sonny’s Place is a local favorite.Photos by Kim ChristensenRichard Puccetti, whose family owns Sonny’s Place, dishes up chili at the restaurant.tell patrons a slapsticky joke or squirt prank mustard in their face while they try to decide whether they want their homemade chili straight up, with beans, over fries, on a Co-ney Island hot dog with cheese and onions, or poured over a cheeseburger — all choic-es at the classic old bar and grill established back in 1944. Sonny’s Place also has a cool and wacky “Tex-Mex” version of chili spaghetti, which includes cheese, onions, jalapeños, tomatoes and chips.1206 19th St., Galveston409.763.9602www.galveston.com/sonnysTHE PRESS BOXGot a hankering for chili on game day but can’t pry yourself away from the tube? Go find yourself a screen over at The Press box sports bar and grill on Postoffice Street in Galveston’s downtown. The Press box serves “Longhorn” chili and you can order it in a bowl, with Frito pie, over a Coney Island or on a Chili Cheeseburger. The establishment has plenty of cold beer and a full bar of other adult beverages to wash it all down.2401 Postoffice St. Galveston409.765.5958www.galveston.com/thepressboxEditor Laura Elder contributed to this listing.SONNY’S PLACEDown on 19th Street and avenue L, Law-rence “Junior” Puccetti has been known to Studio NameAddressPhone NumberBusiness HoursMerle Norman Cosmetic Studios have been independently owned and operated since 1931.200 SHADES. 15 FORMULAS. 5 FINISHES. 1 PERFECT YOU!When it comes to choosing the right foundation, we’ve got you totally covered. Come in for a perfect color match. Always a free service at Merle Norman, the foundation experts.MERLENORMAN.COMReceive a FREE take-home sample to try before you buy 2014 Merle Norman Cosmetics, Inc.Merle Norman Cosmetic Studios have been independently owned and operated since 1931.Merle Norman Cosmetics/Spa 3505 Gulf Freeway, Dickinson 281-337-202338 COASTMONTHLY.COM / February 2016Wild LifeStory and recipe by William “Wild Bill” PowellWhen the temperature drops, it’s the perfect time for a steaming bowl of my venison chili with a Southwest twist. Ground, fresh beef brisket mixes with venison for burgers and chili.A great way to serve this recipe is to fill a bread bowl with the chili and top it with grated, smoked Gouda and sharp cheddar.Winter staple with a Southwest twistSteaming bowl of venison chili will keep you warm when temperatures dropPhoto by Stuart VillanuevaWILD BILL’S VENISON CHILIINGREDIENTS2 pounds ground venison1 pound ground, fresh brisket½ pound market fresh chorizo1 cup chopped white onion½ cup chopped bell pepper1/8 cup chopped serrano pep-per, seeded (optional)1 (14.5-ounce) can all natural chicken broth1 (14.5-ounce) can all natural beef broth3 (8-ounce) cans tomato sauce1 (10-ounce) can diced tomato and green chili drained9-10 tablespoons Texa-Peño (mild) or Ghost Dust (hot) chili seasoningCracked black pepper to tasteDIRECTIONSSauté vegetables in 1 table-spoon of olive oil until soft and set aside. brown meat in 2 tablespoons of lard over medi-um-high heat until most of the fat is gone, or drain.raise heat to high and add all ingredients. bring to a boil, then cover, reduce heat to low and simmer 45 minutes, stirring frequently.Serve in a bread bowl with grated, smoked Gouda and sharp cheddar or over rice.You caught it or shot it and now you want to cook it. William “Wild Bill” Powell, owner of Texas Select Seasonings in Santa Fe, shows us how to prepare fish and wild game.KELLY KELLEY | BROKER/CO-OWNER | RE/MAX LEADING EDGESALES CENTER NOW OPEN2402 Mechanic Street | Galveston, Texas 77550281.794.9463 | TheStrandLofts.com12’ - 14’ Exposed Duct CeilingsPremium Stainless Steel Appliance PackageGranite, Marble, Quartz or Slate CountertopsCustom Cabinetry & StoragePine Wood FloorsOriginal 10’ WindowsFitness CenterControlled-Access EntryPet FriendlyIn the Heart of Dining, Shopping, Entertainment and the WaterfrontHIGH STYLE FOR AN ELEVATED LEVEL OF LIVINGHISTORIC MADE MODERNEase into a new life at The Strand Historic Lofts and experience a new kind of Texas Gulf living. 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 AwardNext >