< PreviousOperated by Sotheby’s International Realty, Inc.GALVESTONPorch Street | $1mil4-5/3.5 - ±3,942 sfexquisite waterfront manor | expansive lot | elevatorJROSENFELD@MARTHATURNER.COM | 713.854.1303I WANT TO BE YOUR REALTOR®!JIM ROSENFELDGALVESTONWest De Vaca Lane | $180s±15,764 sf lotbreathtaking beachside custom homesiteGALVESTONCaravelle Court | $180s±10,500 sf lotfantastic bay and lake vistas | double lotGALVESTONIsland Passage | $350s3/2.5 - ±2,077 sfgorgeous golf course vistas | lush backyardGALVESTONIsland Passage | $330s3/2.5 - ±2,072 sfluxurious master suite down | chef’s kitchenGALVESTONIsland Passage | $350s3/2.5 - ±2,124 sfgourmet kitchen | master down | lake vistasGALVESTONCompass Circle | $110s±4,839 sf lotfabulous custom homesite | lovely lake vistasGALVESTONPirates Drive | $820s5-6/3 - ±3,428 sfsweeping ocean vistas | divine furnishings SOLD!CLEAR LAKE SHORESCove Park | $2.9mil3/3.5 - ±4,722 sfstellar Mid-Century modern waterfront estate SOLD!Photo by Jim Olive PhotographyBobbin and Weavin Apparel 409-795-7565Texas Coast Beach House Rental www.texascoastbeachhouserental.com 512-350-7120Seasons Gourmet Food and Grocer 409-789-2885G. Lee Gallery www.gleegallery.net 409-370-7350Brax Easterwood Design www.beaia.com 409-354-8976Latitude Home Services www.latitudehomeservices.com 409-392-8017K&E Klean 4 U www.keklean4u.com 409-750-2342The Kitchen Chick www.thekitchenchick.com 409-497-2999Oasis Juice Bar & Market www.oasisjuicebar.com 409-762-8446 Galveston Island Park Board of Trustees www.galvestonparkboard.org 409-797-5144 The Yoga Haven www.theyogahaven.net 409-770-9995The Emporium at Eibands 409-750-9536The Witchery www.witcheryonline.com 409-515-0669Clay Cup Studios www.claycupstudios.com 409-762-2529Outrageous Boutique 941-587-4538Gulf Coast Renewable Resources www.gulfcoastrenewableresources.com 409-766-0208Speedy’s Printing www.speedysprinting.com 409-763-1666Urban Resort www.urbanresorthome.com 409-433-5410Upholstery Plus Fabrics www.greatupholstery.com 409-502-1940Cottage on14th Street http://www.vrbo/336445 Economy Liquor Galveston www.economyliquorgalveston.com 409-763-6091Affaire D’Art Gifts and Gallery www.affairedart.com 409-539-5357Katie’s Seafood Market www.katiesseafoodmarket.com 409-763-8160Blue Water Grill & Ignoble Pizzeria www.facebook.com/ bluewatergrillgalveston.com 409-974-4934Happy Pretty You www.happyprettyyou.com 409-765-5505Bronco Burrito broncoburrito.com 409-762-9344Dr. Detail www.drdetail-galveston.com 409-740-7500IslandFramed islandframed.com 409-256-0062 ShyKatz Deli & Bakery www.facebook.com/shykatzdeli 409-770-0500 Island Flowers www.facebook.com/pages/ Island-Flowers/ 531995026843534 409-789-3500Gigi’s Pampered Pets www.facebook.com/ GigisPamperedPetsGrooming 409-539-8002Island Brainworks L.L.C. www.islandbrainworks.com 409-599-7268Coronado Palms Coastal Cottage www.flipkey.com/ galveston-cottage-rentals/p613682/Aunt Margie’s Bait Camp 409-526-4155Annette Kinslow akinslow@marykay.com 832-466-1412Moody Gardens Round It Up America® www.moodygardens.com 800-582-4673THANK YOUBusiness Partners:1% To Conserve Galveston Island™ is a program of the Artist Boat, a 501(c)(3) non-profit charitable organization.Look for the 1% logo where you shop, stay, eat or play, and show our partners you appreciate their commitment to Galveston’s natural resources.For more information go to www.toconservegalvestonisland.org52 COASTMONTHLY.COM / April 2016Story and photos by Irene AmietThe sweet, dry smell of hay, wool and animal feed permeates the air at the farm of Jimmy and Kelli McClure on Galveston’s West End.The McClures’ son, Kai, 2, chases a flock of sheep, while their 10-year-old daughter, Zoe, greets a family of Ossabaw Island hogs. The pigs hail from an island of the same name off the Georgia coast. The hogs are used to the feral life, cold winter moisture and coastal winds, and boast a thick layer of fat. This makes their meat extra delicious. The McClures have gradually been adding small livestock and poultry to their farm on Homrighaus Road ever since they moved in five years ago. A lot of research went into choosing livestock and learning to take care of the animals, Jimmy McClure said.The Gulf Coast sheep, a breed of their own, emerged from animals the Spaniards left along the shores of the western Gulf Coast two centuries ago. The sheep have feral roots, and are sturdier than animals that are bred for a purpose, Jimmy McClure said. Two curious lambs approach us. Kelli Mc-Clure named them Luke and Leia, after the “Star Wars” characters. She’s busy running after Kai, who is trying to climb into the chicken coop.“I have given up keeping him in clean clothes,” Kelli McClure said.Kai proceeds to climb onto a John Deere tractor, making motor noises. “Vroom, tchh-hhkkk.”A donkey stands sentinel in the middle of the pasture. She’s the McClures’ guard Pasture to plateWest Enders combine farming and love of food to create clever dishes at Jimmy’s on the Pieranimal and, with kicks and some braying, regularly warns off coyotes that try to find an easy meal in the chicken or duck enclo-sure.Jimmy McClure’s grandfather was an Okla-homa farmer, so the lifestyle is familiar to him. Kelli McClure, like her husband, studied marine biology, and has gained hands-on experience with rearing, feeding and treating small livestock over the past few years.The McClures’ idea is to produce as large a variety of food as possible using all natural supplies. If they have more meat or vege-tables than they can use, it’s taken to the kitchen of Jimmy’s on the Pier, the McClures’ restaurant at the Galveston Fishing Pier, 9001 Seawall Blvd. on the island.Apart from being small-scale farmers, the McClures are food lovers. The restaurant brings these two interests together in recipes that are hearty, healthy and clever. A lot of prepping and cooking goes on in their home kitchen. The best recipes of everyone’s com-bined cooking efforts end up on the menu at Jimmy’s on the Pier.“We tweak recipes for a long time, making sure it all works on the plate,” Jimmy Mc-Clure said. “Our lamb burger was great, but it needed something to smoothen it on the palate, so we added the cucumber sauce,” Jimmy says, as he takes a pickle from his green house, which is snatched by Kai, who nibbles it.The restaurant’s duck and oyster gumbo was the McClure’s twist on the coastal favor-ite, but the base was a family recipe. Kelli offers lighter creations, such as the apple salad with her own roasted walnut balsamic dressing.At Jimmy’s on the Pier, Jimmy McClure jokes with his kitchen staff while a lamb burger is on the grill. I’m glad to learn it was neither Luke nor Leia. The burger is McClure’s lunch today and is a twist on the Table Surfing COASTMONTHLY.COM / April 2016 53original hamburger, topped with chorizo, pepper jack cheese and freshly grilled farm peppers, such as those grown in the McClures’ greenhouse. McClure enjoys his own creation on his restaurant’s deck with a stormy Gulf of Mexico stretching out beyond.The thrill and tension of restaurant entre-preneurship is as work-intensive as farming. Yet the McClures manage to combine both.“From the pasture to the plate” is a life-style that is as rewarding as it is educational for their kids, McClure said. It becomes tough to think of animals as food when they were hand-reared and you bonded with them, Kelli McClure said.“But the concept teaches our kids re-sponsibility,” McClure said. “If you want the animals to feed you, then you take care of them first. And if you leave the chicken coop open, they might end up in a stomach other than yours.” (Clockwise from left) Jimmy McClure enjoys a chorizo burger on the deck of his Galveston restaurant, Jimmy’s on the Pier. Kelli and Jimmy McClure’s daughter, Zoe, visits with the family’s Ossabaw Island pigs. Zoe helps feed the animals on the farm. Kai McClure, 2, pretends to drive the family’s tractor. The McClures’ West End island farm is home to Luke and Leia, two Gulf Coast sheep named after the “Star Wars” characters. A donkey acts as a guard animal against coyotes and other intruders on the McClure farm.“If you want the animals to feed you, then you take care of them first. And if you leave the chicken coop open, they might end up in a stomach other than yours.” – Jimmy McClure54 COASTMONTHLY.COM / April 2016The GalleyStory and photos by Alicia CahillEat biscuits from a tube? Good gravy! That’s unthinkable.To many Southerners, biscuits and gravy is a basic dish, almost too simple to require a recipe. To the uninitiated others, the idea of crafting a biscuit from scratch is down-right frightening. So, the tender rounds that once were a fixture at almost every meal — a soul-satisfying stick-to-your-ribs side that sustained countless cowboys — have all but disappeared, only to be replaced by the variety sold in a cardboard tube.Fortunately, reversing this alarm-ing trend is as easy as preparing a hearty breakfast. No sooner than the buttermilk biscuits have gone in the oven, first to rise and then to bake, the sausage begins to hiss from the skillet’s heat. A few simple spices, flour and milk simmer in the pan to create a creamy sauce.A warm, fluffy biscuit, split down the middle and face up on the plate is blanketed with a rich, sausage gravy. As it should be, accord-ing to Southern conventional wisdom.It’s all gravyCarry on a Southern tradition with this stick-to-your-ribs dishBISCUITSINGREDIENTS3 cups White lily all-purpose flour (see note)1 tablespoon sugar1 tablespoon baking powder½ teaspoon baking soda1 teaspoon salt8 tablespoons (1 stick) unsalted butter, cut into ½-inch pieces and chilled4 tablespoons vegetable short-ening, cut into ½-inch pieces and chilled1¼ cups buttermilkSAUSAGE GRAVYINGREDIENTS¼ cup White lily all-purpose flour1 teaspoon whole fennel seed1½ teaspoons poultry seasoning1½ teaspoons fresh, cracked pepper1 pound pork sausage2 cups whole milkDIRECTIONSTo make the biscuits: preheat oven to 450 F. line a baking sheet with parchment paper or Silpat. in the bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt, butter and shortening and pulse until mixture resembles coarse meal. Transfer mixture to large bowl and stir in buttermilk until thoroughly combined.lightly flour a surface and knead dough until smooth. Form dough into 9-inch circle, about ¾-inch thick. Dip a 3-inch biscuit cutter in flour, cut dough into rounds and transfer to the prepared baking sheet. Gather remaining dough, pat into a circle and cut out remaining biscuits.place pan in the center rack of the oven and bake for 5 min-utes. The biscuits will have be-gun to rise. rotate the pan and reduce the oven temperature to 400 F. Bake another 12 to 15 minutes, or until golden brown. remove biscuits and transfer to wire rack to cool.To make the gravy: Combine flour, fennel, seasoning and pepper in small bowl and whisk to combine. Cook sausage in large skillet over medium heat, breaking up meat until no longer pink.Sprinkle flour mixture over sau-sage and continue cooking. Stir until flour has been absorbed, then slowly add in milk. Stir to combine. Turn down heat and simmer mixture until sauce has thickened.Split biscuits in half on a plate and ladle gravy on top.Note: For tender fluffy biscuits, reach for White Lily all-purpose flour, a trusted staple of South-ern pantries. It really does make a difference. LifetimeGuaranteeNever to Fade!58 LBS. LOCALLY OWNED & OPERATED6402 GULF FREEWAY, SUITE J • LA MARQUE(WALMART/SAMS PARKING LOT)409-986-72832312 PALMER HIGHWAY • TEXAS CITY (OLD GOODWILL BUILDING)409-945-62885301 GULF FREEWAY • LA MARQUE (I45 SOUTH, EXIT 13)409-986-7600VISIT US AT WWW.MATTRESSLANDTEXAS.COMTEXAS CITY STARTING AT$799KING $1499HEAT & MASSAGE LIFT CHAIRSNOW AVAILABLEFREEGift Card $3000000 0000 0000 0000 Good Thru 00/00FULLY ADJUSTABLE BASEHOUSTON’S LARGEST SELECTION and GUARANTEED LOWEST PRICESeveralColors toChoose From!STARTING AT$199NORMALLY $399Poly Chairs56 COASTMONTHLY.COM / April 2016Wild LifeStory by William “Wild Bill” Powell Photo by Stuart VillanuevaApril is a great month for my favorite coastal activity — surf fishing for reds, shark and panfish. This pas-sion started in the early 1980s as I ventured out on trips west of San Luis Pass to my favorite spot on Bryan Beach at the river cut, where we would kayak over to Wolf Island and spend the day fishing.April also is prime time for catching catfish on Lake Livingston. My favorite way to serve this entree is to first blacken the fillets using my Coastal Seafood seasoning, cover with the ranchero sauce then garnish with sliced queen olives and fresh avocado. A Texas wine pairing suggestion is Chisholm Trail Blanc du Bois.Catch them if you canTop redfish or catfish with crawfish ranchero sauceBLACKENED REDFISH WITH CRAWFISH RANCHERO SAUCEINGREDIENTS1 can (14.5 ounces) peeled plum tomatoes, chopped1 medium white onion, chopped1 jalapeño, seeded and chopped1 tablespoon crushed pequin chilies (fresh or dry)2 cans (5 ounces each) of tomato sauce1 can (14 ounces) all natural chicken broth½ fresh lime, juice and pulp5 fresh garlic cloves, chopped1 pound crawfish tail meat½ bunch chopped cilantro2 tablespoons of half and half cream¼ teaspoon cuminYou caught it or shot it and now you want to cook it. Each month, William “Wild Bill” Powell, owner of Texas Select Seasonings in Santa Fe, shows us how to prepare fish and wild game.4 to 5 teaspoons of Texas Select Seasonings Southwestern SizzlerTexas Select Seasonings Coast-al Seafood or Herbal red for filletsCracked black pepper and sea salt to taste1 large avocado (sliced and seasoned) and queen olives sliced for garnish5 to 6 fresh redfish or catfish filletsDIRECTIONSStart by crushing the pequins, three garlic cloves and lime juice in a molcajete or food processor.Add 2 to 3 tablespoons of 50/50 olive oil and butter to a hot, cast iron pot and sauté the crushed mixture, onion, chiles and garlic until soft.Add the chicken stock, tomatoes with juice and cilantro. Allow this mixture to cook at least 15 to 20 minutes on high, then reduce heat to medium and add the tomato sauce, spices and cilantro. Cook another 15 to 20 minutes and reduce heat to low-est setting, stirring occasionally.Continue to simmer, adjust seasoning then add the crawfish tails and cream to simmer an another 5 minutes.Bring an electric or cast iron skillet with olive oil and butter to 300 to 325 F, then blacken the fillets. Cook fillets 2 to 3 minutes per side, longer for extra thick pieces. Cook until fish starts to separate.Garnish the final entree with sliced queen olives and serve with sliced avocado seasoned with Texas Chili pequin Garlic Sea Salt. Serve with a side salad or my easy rice and bean recipe available at coastmonthly.com. COASTMONTHLY.COM / April 2016 57Monday - Saturday 9am to 5:30pm Sunday 10 am to 4 pm 2014 - 45th Street 409.763.4713 www.tomsthumbnursery.com SEASIDE CASUAL 2016 JAVA COLLECTION Deb JamailOwner/Brokerwww.NeptuneTx.comCaron MuntzelNinaSinibaldiBarbieMiller Spectacular Views Bayou Vista on the PointJust Listed3/2 Omega BayNew Bulkhead and Lift3/2/2 CarportYour Water Front Specialist 3109 Neptune Dr. Bayou Vista, Tx. 7756358 COASTMONTHLY.COM / April 2016Down the HatchStory by Mark G HannaThe truth about cowboys of the old West is they had a lot of psychological problems about drinking.Oh, they did it all right. Plenty. But they seem to have had a love-hate relationship with it.Case in point: They mostly all drank whis-key. But did they just call it whiskey?Nope.It went by names like tonsil paint, bust-head, tarantula juice, snake “pizen,” coffin varnish, rot gut, red eye, firewater and even sheep dip.Those aren’t nicknames fondly given to a significant other, as in “How’s my little Snake Pizen this morning?”The most endearing thing it was called was “American wine.”Oh, and what did they call a first drink after a long abstinence? It was affectionate-ly known as “falling off the wagon.” The reference was to water wagons, and meant someone was drinking water rather than the offerings in a nearby saloon.And there were plenty of nearby saloons.From the backside of non-water wagons and behind the flaps of leaky tents, to scrap-py lean-tos and processed-lumber buildings, saloons practically outnumbered every other business and homestead around.In 1836, just after the war for Texas inde-pendence ended, one of the most popular spots in Galveston was a place called the Gem Saloon. It notably warned people land-ing at the port about the very grave depriva-tions they were about to face on the Western frontier by advertising the alcohol within as “Your First and Last Chance.”In just two years, the sign was obso-lete. By 1838, Houston had 47 established Falling off the wagonThe cowboy and his drink have a history as rough and rugged as the Wild WestPhoto by Jennifer ReynoldsChris Colin flames an orange peel over the cocktail Moral Suasion at Cullen’s American Grille & Whisk(e)y Bar, 11500 Space Center Blvd. in Houston. COASTMONTHLY.COM / April 2016 59SpringISHERE!409-316-42828725 Hwy 6, Hitchcock, TX 77563Store Hours: Tues. - Sat. 10am -6pm Closed Sundays & MondaysLocated in the 4-Way Plaza Owners: Carl & Sharon Engewww.TheCrazy-Peacock.comwww.HomesInGalveston.com22108 Zapata Drive2BR/2BA Fabulous CanalHome in Sea Isle$279,00016602 Flounder Way3BR/2BA Canal Front in JamaicaBeach with Bay Views$379,0004830 Jamaica Cove Road3BR/2BA Canal Homein Jamaica Beach with Bay Views$370,00025015 Intrepid Lane3BR/3BA in Playa San Luis withBeach & Bay Views$525,000WendellOdorizziREALTOR®, GRI, RSPS, ABR, SRS409.771.2649wendell@sandnsea.comCarol Miller OdorizziREALTOR®, GRI, SRS713.882.3934carol@sandnsea.com1402 Market Street4BR/2BA Victorian HomeNear the StrandOwner Financing Available$287,000For more listings,visitsandnsea.com16614 Jamaica Cove Road3BR/2BA Canal Home withBay Views in Jamaica Beach$453,000NEW PRICE REDUCTIONNEW PRICE REDUCTIONNEW LISTING...and more!409.935.1126Hours: Mon.-Fri. 9AM-5PM • Sat. 9AM-3PM Closed Sun.14065 Delany Rd. LA Marque, TX 77568Credit Cards Accepted: Visa/MC/DiscoverE-MAIL: serioustackle@yahoo.comLocated in the Gulfway PlazaShopping Mall Exit 13PROUDLY SERVING THE GULF COAST FOR 21 YEARS!IN-HOUSE ROD AND REEL REPAIR • REEL PARTS ROD COMPONENTS • INSHORE TACKLE • CUSTOM RIGGING CUSTOM RODS • OFFSHORE TACKLE • CUSTOM SPLICING INSHORE AND OFFSHORE SPECIALISTSNext >