< Previous80 COASTMONTHLY.COM | AuguST 2019TASTE OF TEXASHASHING IT OUTA simple Texas dish that always satisfiesstory and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDSWhen someone says “hash,” your mind conjures up a picture of corned beef from a deli or a can. Hormel claims to have introduced hash to the United States in the 1950s. But hash has been a part of the American diet since at least the 19th century, as evidenced by the existence of “hash houses” named for the dish.Although corned beef hash — from scratch or the canned variety — has long been popular in Texas, the term “Texas Hash” refers to a ground beef and rice dish popular in the eastern part of the state, while “Cowboy Hash” is a pork and potato variant popular in West Texas. We’ll let you hash out your favorite by providing a recipe for each.TEXAS HASH2 tablespoons extra virgin olive oil1 cup diced yellow onion1 cup diced green pepper1 stalk celery, diced1 tablespoon minced garlic1 pound lean ground beef1⁄2 teaspoon dry mustard2 teaspoons chili powder2 teaspoons kosher salt1⁄4 teaspoon black pepper1⁄2 cup uncooked rice2 tablespoons tomato paste1 (14.5-ounce) can diced tomatoes with juice1 teaspoon Worcestershire sauce1 cup waterHEAT oil in a heavy-lidded skillet over medium heat.SAUTÉ vegetables, meat and spices until meat is no longer pink.ADD rice and cook tor 2 minutes to absorb liquids. Add tomato paste and cook for 1 minute. Add tomatoes with juice, Worcestershire sauce and water. Bring to a simmer, cover and simmer for 20 minutes, uncover and fluff for serv-ing. If still wet, cook for a few minutes uncovered.COWBOY HASH 4 slices bacon, chopped 1 cup diced ham 4 ounces Mexican chorizo 3 medium red potatoes, diced 1⁄2 yellow onion, diced 1 garlic clove, minced 1 roasted poblano pepper chopped (You can substitute with jalapeño, serrano or green bell, depending on the level of heat you prefer.) 1⁄4-1⁄3 cup oil for frying 1 tablespoon butter 2-4 eggs, optionalgreen onions chopped for garnishIN a medium skillet over medium heat, begin browning the bacon. When the bacon begins to brown, add the ham and brown, stir in the poblano and cook 2 minutes, occasionally stirring. Set aside.IN a large skillet, add the chorizo and cook over medium high heat. As the meat begins to brown, stir in the onion and garlic, cook until meat is brown and the onion is tender. Add the chorizo mixture to the bacon mixture and heat oil into the now empty skillet. Add potatoes and fry until golden and tender. Drain excess oil, if any. Add the meat mixture to the potatoes and clean the medium skillet.MELT the butter in the medium skillet over medium heat and cook eggs as desired. Place eggs on the hash, top with green onions and serve. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.Texas HashCowboy HashADVERTISING FEATURETempt your taste buds at these area restaurantsMARAIS Marais (pronounced Mah-Ray) is a 1940s New Orleans glam-designed facility along Dickinson Bayou in the center of Dickinson (I-45 Exit 19). The restaurant features prime steaks, fresh seafood, Cajun-influenced cuisine, fine wines and spirits and more. There is something for everyone’s taste and budget. Other highlights include three different bars, three levels on the bayou with swings at Benson’s Bar, Bevolo gas lamps, crystal chandeliers everywhere, local art and elegance. And don’t miss live music at The Plank, Marais’ pirate-themed sports bar, Friday and Saturday nights and Sunday Live Jazz Brunch. Laissez les bons temps rouler! (Let the good times roll!)2015 FM 517 E., Dickinson • 281-534-1986 • www.maraistx.comOPUS OCEAN GRILLEDine in style at Opus Ocean Grille. Located inside Watergate Yachting Center in Clear Lake Shores, Opus Ocean Grille is the perfect go-to spot for dinner, brunch or just drinks with a waterfront view. Opus’ menu features a variety of traditional seafood dishes with a modern twist. The dishes are created from scratch on a daily basis and use the freshest ingredients. Some traditional seafood cuisine on the menu includes Rockefeller Oysters, Lobster Thermidor and Red Snapper Mornay. Some non-seafood dishes include Honey-Lime Chicken with Pineapple Salsa, Filet Mignon and Spinach Salad. A seasonal, fan-favorite appetizer is the Deep-Water, Royal Red Shrimp. While the restaurant features white tablecloths and full-service dining, the atmosphere is warm and welcoming for casual diners as well. Grab a chair at the bar, sit out on the back patio and enjoy your oysters and martini by the fire pit, or dine inside and view the waterfront from the glassed-in walls. 1510 Marina Bay Drive, Building 124, Clear Lake Shores 281.334.0006 • www.opusoceangrille.com82 COASTMONTHLY.COM | AuguST 2019GAME ONHOG WILDWhen prepared with care, feral swine makes for a tasty mealstory, recipe and photo by CAPT. NATE SKINNERFeral hogs provide hunters with an opportunity to continue to pursue wild game when most hunting seasons for other species are closed.Although it gets a bad rap from some folks, the meat from wild swine will taste as good as any store-bought pork when it’s properly taken care of and prepared correctly.Slowly cooked in a juicy, scrumptious sauce, a hunk of wild pig can be effortlessly transformed into a mouth-watering, tender pile of pork. When placed between two halves of a Hawaiian sweet roll, it makes the perfect pulled pork slider. The combination of the succulent meat and sweet bread is enough to bring anyone back for seconds, not to mention, creating this dish is as easy as turning on a crock pot.PULLED PORK SLIDERS3-6 pounds wild hog shoulder meat18 ounces honey chipotle barbecue sauce1⁄2 cup of diced onionPork rub seasoningHawaiian sweet rollsPLACE a 3- to 6-pound chunk of wild hog shoulder meat into a bowl and soak in cold water in a refrigerator for 12-24 hours. After soaking, drain the water and rinse the meat.GENEROUSLY season all surfaces of the meat with preferred pork rub, and make sure to rub the seasoning into the meat.PLACE the seasoned meat into a crock pot. Smother the wild pork with honey chipotle barbecue sauce and 1⁄2 cup of diced onion. Cook on low for 10-12 hours.PULL meat apart using two forks. Add more barbecue sauce as desired and serve between two halves of a Hawaiian sweet roll. COASTMONTHLY.COM | AuguST 2019 83We’re Sold on Service!3101 Avenue P Fabulous renovated 3BR/3BA homeon a corner lot.12919 GranadaBay views from the deck of this amazing 4-5BR/4BA in popular Spanish Grant.23927 Termini San Luis Pass Road Unobstructed beachfront Gulf views from this 4BR/4BA house.Michael J. Gaido, IIIREALTOR® ABR, GRI, RSPS, SFR, SRES, SRS409.457.4900MichaelGaido@SandNSea.comMichaelGaido.comCarolyn T. 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Wallace Green Revival/Preservation AwardDavid Bowers Realtor®409-763-2800SINCE 1976NO ORDINARY HOMESENJOY LIVING IN DOWNTOWN HISTORIC ARCHITECTURE ON GALLERY ROW: POSTOFFICE STREET!2115 Postoffice, “Kress Condos”, $395,0002207 Postoffice #206 “Eibands” $339,000Beautiful 12 foot tin ceilings and the skylight that once lit the second floor of the Kress department store are interesting features of this unit. Large unit with the large bedroom, bath and kitchen towards the back leaving a wonderful large area with large windows overlooking the vibrant Gallery Row on Postoffice Street. Garage included!Come see this exciting 2nd floor unit in Eibands Luxury Condominiums overlooking 22nd Street. Taller ceilings with larger windows plus recessed lighting in each room, larger closets, more finished cabinetry and unique built-in curio cabinet in living room are distinguishing features of this unit. 2 bedrooms and both bathrooms are tiled & with granite countertops. Beautiful wood floors throughout. Full chef kitchen with ample pantry. Large utility room. Parking included! COASTMONTHLY.COM | AuguST 2019 851009 BROADWAYGALVESTON, TX 775501217 37th StreetGalveston 2 Bedrooms, 1.5 Baths1,232 Square FeetCirca 1916 CottageCentrally locatedGreat Deal at $198,000THINKING OF BUYING OR SELLING? CONTACT ME! Ryan Moody, B.O.I.Broker Associate / Co-Owner, ABR®, AHWDAccredited Buyer Representative(409) 599-1818Ryan@RyanMoody.netwww.RyanMoody.netFeatured Home22321 KennedySea Isle – Beach Side • Offered at $549,9003 Bedrooms, 2 Baths, 1,313 Square Feed, Nicely Updated,Pristine Gulf Views, Extra Lot Available3931 Fort Bend DriveSea Isle - Galveston3/4 Bedrooms, 2 Baths1,844 Square Feet, Two LotsLush LandscapingAn Entertainer’s ParadiseOffered at $369,00086 COASTMONTHLY.COM | AuguST 2019DESSERT ISLANDA SWEET MYSTERYWho can take credit for inventing Key lime pie?story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDSWant to spark a lively debate in South Florida? Broach the subject of Key lime pie. Pastry or cookie crust? Meringue or whip cream topping? And don’t even get started on the whole origin thing — it takes the discussion to a whole different level.Could the beloved dessert have been created by a cook known as “Aunt Sally” who worked for Key West’s first millionaire? Or what about Borden Dairy Co. and its marketing of sweet-ened condensed milk with the company’s Magic Lemon Pie? There’s a theory that Borden’s pie recipe made its way down to South Florida, where enterprising bakers replaced the lemons with the sweet-tart limes of Key West. Or, perhaps it was the sponge harvesters who were out in boats for days at a time, making snacks from stale Cuban bread, evaporated milk, turtle eggs and lime juice, who can take the credit.This recipe replaces sweetened condensed milk with white chocolate morsels. Word of warning: The mesh bags sold in stores are likely to contain common Persian limes picked too early. True Key limes, when ripe, are pale yellow and about the size of golf balls.WHITE CHOCOLATE KEY LIME PIE 1 cup whipping cream 1 (11-ounce) package of white chocolate morsels 1 tablespoon sour cream 1 teaspoon grated lime zest 1⁄3 cup fresh Key lime juice (You can substitute with regular limes, but there will be a slight color and taste difference.)11⁄4 cups (4 ounces) cookie crumbs (Options can include graham cracker, chocolate wafers or ginger snaps.) 5 tablespoons unsalted butter, melted 3 tablespoons granulated sugarFOR THE CRUSTPlace an oven rack in the middle of the oven and preheat to 350 F.In a bowl, combine the cookie crumbs, melted butter and sugar. Stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan.Bake until the crust is firm, about 5 minutes. For a firmer, crunchi-er crust, bake for another 5 minutes. Makes one 9-inch crust.FOR THE FILLINGCombine whipping cream and white chocolate morsels in a me-dium saucepan over low heat. Cook 5 minutes or until morsels melt, stirring constantly. Remove from heat. Add sour cream, lime juice and rind. Stir well. Pour into prepared crust. Cover and chill at least 8 hours.garnish with whip cream, lime slices and raspberries. You also can make a meringue for a more traditional topping. PHIL NEWTON is a Galveston baker/cook. He’s the owner/ operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | AuguST 2019 87409-737-2020 www.galvestonislandre.comContact Gay Fundling for additional information 409-761-0585 • gay@galvestonre.com1500 ft of Bay frontage offering building sites estimated at 5 acres. Great fishing, boating and water sports off Jumbile Peninsula 17130 San Luis Pass Road $385,000.00Waterfront Land on the West End of the island and the opportunity to own a piece of Paradise!Beachfront development opportunity. 7.110 acres between The Dunes and Sand Hill Shores TR 47 Lots 1&2 FM 3005 $2,800,000.00Bayfront prime location for development. 20.230 acres perfect for private family estate 24024 San Luis Pass Road $224,000.00CAFE2314 Strand St. Galveston, TXwww.yagascafe.comHealthy, Fresh & Clean!88 COASTMONTHLY.COM | AuguST 2019HOMEPORT‘WE BOUGHT THE VIEW’Islanders knock down walls to create the house of their dreamsstory by BARBARA CANETTI photos by KELSEY WALLINGFrom a corner of their deck, Darryl and Nancy Greenfield watch the sun slowly slipping out of sight as the silvery moon emerges in the opposite end of the sky. Their 3,000-square-foot house, on the edge of Lake Como in the Pirates Cove neighborhood on Galveston’s West End, has almost as much outdoor space than inside.“We bought the view,” said Darryl Green-field, who noted the house needed extensive repairs when they purchased it in December 2013. “We looked for five years for this kind of view. We came up here and looked out the window toward the bay. That’s why we bought the house. Just unbelievable views.”The Greenfields had a house in the area for several years and kept an eye on this one, which didn’t get much use, they said. The raised cypress wood house, built in 1983, had six bedrooms when the previous owners lived there. The Greenfields contacted the Houston owners, offered to buy the house in its existing condition and then turned it into the dream house they always wanted. They changed it to a four-bedroom house by com-bining two upstairs bedrooms into one master suite and transforming another main floor room into a living/TV room. A lower-floor bedroom and bath remained unchanged.Nancy Greenfield wanted a more open feeling in the kitchen and sitting area and wanted to take advantage of the wall of windows and unobstructed views of the bay and Galveston Island State Park, she said. COASTMONTHLY.COM | AuguST 2019 89Darryl and Nancy Greenfield stand on their deck above the dock at their bayside house in Pirates Cove in Galveston.Next >