< Previous80 COASTMONTHLY.COM | JANuArY 2022 TASTE OF TEXAS TRUE GRITS Cheese elevates poor man’s porridge into a casserole worthy of gatherings story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS G rits have been a staple of the Southern diet for centuries. American settlers were introduced to grits by the indigenous population of southeastern North Ameri- ca. The so-called “Grits Belt,” stretching from the Carolinas to Texas, along the southern border, consumes three-fourths of all U.S. grits, according to Wikipedia. Versions of this dish go back to ancient times. Many people confuse grits with polenta, a popular Medi- terranean dish made from cornmeal. But Southern grits are made from hominy, which is corn that’s soaked in an alkali solution to remove the hull, making a smoother and creamier porridge. Grits have gone from a staple of the poor South to the menus of upscale restaurants. Recipes are featured even in the New York Times, mainly owing to the popularity of shrimp and grits. The basic dish of grits is the ground hominy boiled in water, and/or milk, with butter added. Cooks sometimes add sugar or salt and pepper, depending on the dish. This recipe turns cheesy grits into a casserole great for any meal or special event. CHEESY GRITS CASSEROLE 4 cups liquid (milk, water or stock) 1 teaspoon salt 1 ⁄ 4 teaspoon garlic powder 1 ⁄ 2 teaspoon black pepper 1 ⁄ 2 cup butter 1 cup old-fashioned grits Dash of hot sauce 2 large eggs, lightly beaten 2 cups semi-soft cheese (any combination of cheddar, jack, Swiss, fontina, etc. Adding a smoked cheese gives it a little flair.) 1 ⁄ 4 cup Parmesan Preheat oven to 350 F. Place liquid with the salt, black pepper and garlic powder in a heavy saucepan over medium heat. Bring to a boil and add the butter and grits. reduce heat to a simmer and whisk constantly until the grits are done. remove from heat. Stir in eggs, cheeses and hot sauce. Pour mixture into a greased 2-quart casserole dish. Bake for 35-40 minutes until top starts to brown. Cool on a rack for 15 minutes before serving. Add-ins: Pre-cooked bacon or sausage can be stirred in before baking, if desired. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | JANuArY 2022 81 (409) 762-HELP www.UWGalv.org your supportFresh. Healthy. Delicious. Eatcetera is a downtown treasure for diners looking to enjoy a casual atmosphere and tasty fare, while staying healthy. Current owner and chef Lena Pyles took over in 2017. Before moving to Galveston, Lena was an executive chef at 4-star restaurants in Dallas, Atlanta, Las Vegas and Houston. Galveston’s laid-back lifestyle lured the chef into planting roots on the island. Eatcetera features gooey paninis, crisp salads with flavorful toppings, soups and sandwiches to satisfy even the hungriest appetites, and decadent desserts. When weather permits, outdoor dining under Eatcetera’s iconic red umbrellas allows diners to enjoy island breezes. Lena and her business partner, Victoria, also are committed to having a diverse menu that anyone can enjoy. The menu features vegan, gluten-free, egg-free and dairy-free options. 408 25th St., Galveston 409.762.0803 • eatceteratx.com www.facebook.com/eatceteragalveston Fresh Gulf shrimp, pan-fried and pumpkin seed crusted, resting on cucumber noodles topped with orange guajillo sauce. ADVERTISEMENT: GOOD EATS COASTMONTHLY.COM | JANuArY 2022 83 SLEEP ON A TRAIN! SLEEP ON A TRAIN! BONNIE BROOK – RAIL-HOTEL Luxury railcar sleeps 10 Hospitality Suite • Full Bath plus 4 half baths • Kitchen Complimentary Parking, Concierge & Porter Service Additional Sleep Cars Available Information * Rates * Reservations www.GalvestonRRMuseum.org (409) 765-5700 | info@GalvestonRRMuseum.org 2602 Santa Fe Place, Galveston, TX 77550 GALVESTON RAILROAD MUSEUM MoodyBank.com | 409.632.5016 Moody Bank has been part of the fabric of this community since 1907. As a family-owned bank and one of the oldest and strongest independent banks in Texas, the Moody Bank team has a vested interest in seeing families and businesses in Galveston County thrive. So, turn to the local bank that’s been making it happen for Galvestonians for more than 114 years. Turn to Moody Bank. MEMBER FDIC A LEGACY OF LOCAL SUPPORT.1 whole backstrap from a white-tailed deer 16 ounces thick-cut bacon 16 ounces cream cheese ½ yellow onion, diced Diced jalapeños Salt Pepper Honey Slice backstrap in half. Cut a channel down the length and in the center of each half backstrap. Stuff the channel with cream cheese, diced jalapeños and diced onions. Wrap each stuffed half piece of backstrap with strips of bacon, complete- ly covering them. Season with salt and pepper. Grill over a hot bed of coals at medi- um-high heat (350 F) for 20-30 minutes, or until the backstrap halves are cooked medium to medium-rare. (Flip and rotate the backstrap halves while they’re cooking on the grill to ensure the bacon is browned and cooked evenly.) Drizzle honey over the backstrap halves. Remove from the grill. Slice into cutlets and serve. 84 COASTMONTHLY.COM | JANuARY 2022 GAME ON BACON-WRAPPED WONDER Savor the flavor of this flame-kissed backstrap story, recipe and photo by CAPT. NATE SKINNER I f you harvested a deer or two over the past few months, and you’re anything like me, then you’ve likely rationed or saved your backstraps for just the right occasion. I like to make the backstraps from a white-tailed deer, one of my favorite cuts of wild game, last as long as possible to savor the flavor, if you will. If you stuff a piece of wild-game meat with cream cheese, onions and peppers, and then wrap it with bacon, the fin- ished product is almost guaranteed to be a huge hit. So, it’s no surprise when you turn a chunk of backstrap into a cream- cheese stuffed, bacon-wrapped wonder, it’s absolutely delicious. The key is to keep the backstrap whole, rather than slicing it into cutlets or smaller pieces. I prefer to take one whole back- strap, and then cut it in half. Next, simply stuff each half with the goods, wrap it in bacon, top it off with a little seasoning, and it’s ready for the grill. You can bake these, but they just taste better when they’ve been flame-kissed over a hot bed of coals. In my opinion, backstrap provides the most flavor when it’s cooked medium to medium-rare, so try not to overcook it. Drizzle a little honey over it just before you take it off the grill, and get ready for a flavorful experience you’ll want to repeat again and again. BACON-WRAPPED STUFFED BACKSTRAP WITH HONEY GLAZE COASTMONTHLY.COM | JANuArY 2022 85 LEAGUE CITY REGIONAL CHAMBER OF COMMERCE 281.338.7339 100 Perkins Ave. Ste B2 League City, TX LeagueCityChamber.com Scan for more info! Scan for more info! Scan below to check out our Chamber Calendar for additional events!86 COASTMONTHLY.COM | JANuArY 2022 DESSERT ISLAND LAYERS OF LOVE How a ‘happy accident’ led to crêpes and this delicious dessert story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS I n French folklore, there’s a tale of crêpes being born of a “happy accident” when a 13th-century housewife in Brittany accidentally spilled buckwheat porridge onto a flat cooking stone, according to the Institute of Culinary Education. In reality, a version of crêpes has been traced back as far as the year 472, when they were offered by Pope Gelasius I to French Catholic pilgrims visiting Rome for Candlemas on Feb. 2, an event that became known as Le Jour des Crêpes, meaning the Day of the Crêpes, according to the institute. Both Le Jour de Crêpes and Candlemas have since become synonymous occasions in France and Belgium, where the circular shape of crêpes represent either the sun or coins. Crêperies can be found throughout the world and all over the United States, where crêpes are a popular food truck item. CRÊPE CAKE For the batter: 1¾ cups all-purpose flour ½ teaspoon salt ¼ cup unsweetened cocoa 4 large eggs, room temperature 1½ cups milk, room temperature 8 tablespoons unsalted butter, melted For the pastry cream: 2 cups homemade pastry cream ¾ cup chocolate hazelnut spread To make the crêpes: In a medium-sized bowl, whisk together the flour, salt and cocoa. If the cocoa has any lumps, be sure to break them up or sift them out. Whisk in the eggs, milk and butter and continue to whisk until the mixture is smooth. Pour the batter though a strainer into a clean bowl, cover and set aside for 30 minutes. Toward the end of the rest period, preheat your crêpe pan according to the manufac- turer’s direction. Cook a test crêpe or two, and adjust the batter with milk if it it’s too thick to work with. Cook the rest of the crêpes — you’ll need about 18 to 20 for the cake. Cool the crêpes while you prepare the homemade pastry cream. You’ll need about 2 cups of cooled pastry cream. To make the hazelnut pastry cream: Warm the chocolate hazelnut spread until it is soft and pourable. (20 seconds in the microwave). Whisk the warm spread into the pastry cream, and continue to whisk until it’s lump-free. If you don’t have a pastry cream recipe already, there are plenty online. To assemble the cake: Stack 3 crêpes on a serving plate and spread with 2 table- spoons of hazelnut pastry cream. Continue to layer a single crêpe and 2 tablespoons of filling until you’re nearly out of crêpes. For stability, occasionally layer 2 or 3 crêpes instead of a single crêpe. End with a layer of 3 crêpes. Wrap the cake well in plastic wrap, using a little pressure to keep the cake pressed down. Chill for at least 1 hour or overnight. Slice in wedges to serve with fresh berries. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | JANuArY 2022 87 new New Year VisitLeagueCity.com Visit Bay Area Houston Baycations are better Adventures League City88 COASTMONTHLY.COM | JANuArY 2022 SANTA FE 13227 FM 1764 409-925-3800 TEXAS CITY 905 Logan 409-948-1771 FRIENDSWOOD 601 S. Friendswood Dr. #103 281-819-4280 GALVESTON - WEST END 13680 FM 3005 409-737-1488 LEAGUE CITY 2225 Phillips Road, Suite 100 281-332-3521 GALVESTON 222 Kempner 409-763-4641 Now you can look younger with a new kind of cosmetic denture. Dentures should not only fit well and feel comfortable, they should look good too. Using neuromuscular dentistry we can achieve a better bite and the best fit for your dentures. Avoid that “sunken in” look of unnatural looking dentures. With our new cosmetic dentures the results speak for themselves. Before After Dental Cosmetic Center – Bay Area John K. Hackbarth, DDS and Lauren Houliston, DMD General Dentistry 1708 Amburn Rd., Suite A, Texas City, Texas (409) 316-3470 • www.newsmiletoday.com DenturesFaceLift COASTMONTHLY.COM | JANuArY 2022 89 JOE TRAMONTE REALTY (409) 765-9837 KAREN FLOWERS (409) 789-7377 DAVID BRIDGWATER (409) 392-5655 127 ISLAND PASSAGE PENDING 5 CURIOSITY LANE SOLD 208 BARRACUDA AVENUE SOLD 2312 BERNARDO DE GALVEZ PENDING Come home in the new year! have you seen the Painted Ladies on Bernardo de Galvez?Next >