< Previous90 COASTMONTHLY.COM | OCTOber 2022 THE GALLEY COZY UP TO CURRY Warm spices, pumpkin and shrimp make this a satisfying fall dish story, recipe and photo by ALICIA CAHILL C urries, like flannel, just feel cozy. Cooler evenings and fleeting sunlight combine to remind us that fall, and all of the wonderful traditions that accompany it, is creeping ever closer. Seasoned with warm spices and vibrant lime juice, this balanced, aromatic dish is a satisfying weeknight dinner. So, if you were inclined to think pumpkins are reserved for porches, this recipe will prove you wrong. Deliciously, exquisitely, bowl-lickingly wrong. PUMPKIN SHRIMP CURRY Servings: 6 2 tablespoons vegetable oil 1 cup diced onion 1 jalapeño, seeded and diced 1 tablespoon ginger, minced 1½ tablespoons garlic, minced 1 (14.5-ounce) can whole peeled tomatoes 1 (15-ounce) can pumpkin purée 1 cup chicken broth 1½ cup unsweetened coconut milk 3 teaspoons curry powder ½ tablespoon garam masala ½ teaspoon cayenne pepper ½ teaspoon kosher salt 1 cup sweet potato, diced and roasted 1 pound shrimp, peeled and deveined 1 tablespoon fresh lime juice ¼ cup cilantro, chopped 1 shallot, thinly sliced and separated into individual pieces Vegetable oil Optional: Steamed rice, Sriracha sauce Heat oil in a large saucepan over medium heat. Add onion, jalapeño and ginger and sauté until soft. reduce heat to medium low. Add garlic and cook, stirring constantly, until fragrant, about a minute. Stir in tomatoes and juices, breaking them up with a spoon. Add pumpkin purée and cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add broth, coconut milk, curry powder, garam masala, salt and cayenne pepper; simmer for 20 minutes. Meanwhile, heat oil in a small saucepan, over medium-high. Carefully add shallots to hot oil and cook until light golden brown. Using a slotted spoon, transfer shallots to a paper towel-lined plate to drain. Add sweet potato, shrimp and lime juice to curry. Simmer until shrimp are cooked and sweet potato is warm. Taste and adjust seasoning, if necessary. Serve with steamed rice, if desired. Top with cilantro, fried shallots and Sriracha sauce, as desired. COASTMONTHLY.COM | OCTOber 2022 91 THEFLOWERSGROUPTHEFLOWERSGROUP JOETRAMONTEREALTY JOETRAMONTEREALTY (409)765-9837 (409)765-9837 1919SEALY-NEWLISTING! KARENFLOWERS (409)789-7377 DAVEBRIDGWATER (409)392-5655 OFFEREDAT$545,000 2,846sqft-3-4bedroom/1.5bath Beautifulvictorianhomebuiltin1906,locatedjust blocksfromrestaurants,galleries,cruiseterminals andmore.Turnofthecenturycharmwithdetailed architecture. BRUNCHONTHEPATIO C A F E SAT&SUN10:30-3PM92 COASTMONTHLY.COM | OCTOber 2022 TASTE OF TEXAS AN ANCIENT ART Barbacoa is the original slow-cooker method story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS S imply defined, barbacoa is an ancient method of barbecuing. Although the oldest known usage was by the Aztecs, it was prevalent throughout the Caribbean. All forms conform to some basic techniques: Dig a hole, start a fire in the hole, and when the fire is reduced to hot coals, place whatever you’re cooking on the coals, wrapped in what- ever large fire-resistant leaves were available in the region. Maguey, agave, banana or nopal cactus leaves might have been used. Coals are then placed on top and the hole is covered and sealed to retain the heat. Sometimes, whole animals were cooked this way. It was one of the original slow-cooker methods and it allowed tribes or families to go off fishing, hunting or farming for the day without having to watch the stove. Spices, herbs and chilis were added to the food to enhance flavor as well as preserve the food in the tropical heat. Barbacoa, to many people, is a particular cut of meat. In modern cooking, the cuts can be any part of the animal, with beef cheeks being the closest to what many think of as barbacoa. Slow cookers and Dutch ovens have, for the most part, replaced earth ovens. BARBACOA 3-4 pounds beef cheek meat (Chuck roast, lamb, or goat can be substituted.) Mesquite or taco seasoning for rubbing the meat ( Any all-purpose seasoning can be substituted.) 2-3 nopal cactus leaves, tines burned off and scraped (Agave leaves work as well. Trim the edges and roast until flexible if using them.) 2 white onions, sliced 1 jalapeño 2 Anaheim peppers 2 poblano peppers, blistered and peeled 1 serrano pepper 4 garlic cloves, smashed 1-2 cups beef broth Optional: Tortillas, queso fresco, salsa rub meat with lime juice and generously season both sides. rub in well. Cover and refrigerate for at least 3 hours. remove from the refrigerator about 45 minutes before cooking to allow meat to reach room temperature. burn the tines from the cactus leaves, then scrape with a knife to clean. In a deep, 12-inch Dutch oven or slow cooker, lay the cactus leave on the bottom. Place the meat next, cover with onions, peppers and garlic cloves. Pour in the beef broth. In a slow cooker, cook on high heat for at least 6 hours or on low heat for about 8 to 10 hours, or until the meat is fork tender and easy to shred. Chop up all the ingredi- ents together. If cooking in the ground, dig a hole 2 inch- es wider than the Dutch oven and twice as deep. be sure and cover the Dutch oven with aluminum foil before putting on the lid to keep dirt and charcoal out of the food. Cover the bottom of the hole with at least 3 inches of hot coals. Place the Dutch oven directly on top of them. Place a heavy layer of coals on top of the oven. Cover again with foil and lay dirt around the top and edges to seal the heat in. Cook for 3 to 4 hours. When finished, carefully remove dirt from the top, lift oven from the ground, and sweep coals and any dirt from the lid. remove the final layer of foil and chop up all the ingredients together. Serve on a tortilla topped with queso fresco and salsa. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | OCTOber 2022 93 Monday - Saturday 11:00 am -5:00 pm Open on Sundays 11:00 am - 3:00 pm 2706 Market Street Downtown Galveston www.maceospice.com 409.763.3331 Market & Deli Bulk Spices • Blends • Olive Oil • Tea & Coffee Imported Specialty Foods From Around the World K a r a t C re a ti o n s J e w e l r y FALLING... in love 811 6th Street • Texas City • 409-945-9999 Bonnie Baty • Georgia Barzilay 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 SANTA FE 13227 FM 1764 409-925-3800 94 COASTMONTHLY.COM | OCTOber 2022 GAME ON WILD, TENDER AND CREAMY This venison and fettuccine dish is the kind that sticks with you story, recipe and photo by CAPT. NATE SKINNER D eer season is back this month, so it just seems right to bring whitetail venison into the kitchen. One of my favorite cuts of venison to eat from a white-tailed deer is the tenderloin. Whitetail tenderloins are easy to cook, and as the name implies, they are absolutely tender when prepared correctly. After all, they repre- sent just about the only muscle a deer doesn’t really use. For this dish, the tenderloins add some delicious protein to a classic bowl of fettuccine pasta. White-tailed tenderloins are best when they’re seared to perfection and cooked medium to medium-rare. Overcooking them will make them tough. Simply sear the whole tenderloins in a pan or skillet with some olive oil, then slice them into small, bite-sized chunks. Add them to a pot of fettuccine, along with some sautéed, sliced mushrooms. Finish it off with some cream of mushroom soup, and mix in a little beef broth until you’ve got a creamy pasta dish that’s bursting with flavor. This is the kind of meal that sticks with you, and it’s perfect for starting the fall and winter marathon that is hunting season. WHITETAIL TENDERLOIN FETTUCCINE WITH MUSHROOM SAUCE This recipe feeds about 4-5 adults. But it easily can be adapted to serve two by halving the recipe. 4 whole white-tailed deer tenderloins 16 ounces fettuccine pasta 21 ounces cream of mushroom condensed soup Beef broth Salt Pepper Olive oil Sliced mushrooms Place the fettuccine pasta noo- dles into a large pot of boiling water and allow them to cook until they reach the tenderness and consistency you prefer. Once they’re done, drain the water and place the pasta back into the pot. Sauté the sliced mushrooms in a skillet or pan with a little olive oil. Season the tenderloins with salt and pepper to taste, and sear them in a skillet or pan with a little olive oil. Make sure to only cook them until they’re medium-rare to medium. Slice the seared tenderloins into small, bite-sized chunks. Add them to the pot of cooked pasta. Add the sautéed mushroom slices to the pot of pasta and tenderloin chunks. Mix in cream of mushroom condensed soup in the pot. Stir thoroughly. Add a little beef broth to the pot and stir thoroughly. Continue to add beef broth until you get the creamy consistency you desire. Serve and enjoy. COASTMONTHLY.COM | OCTOber 2022 95 Call the mortgage professionals, Paul Vincent and his TEAM. NO TRICKS... JUST SWEET SERVICE! Treat yourself to a new home loan 1177 W. 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In the mid 1900s, refined white sugar, the symbol of affluence, became much more affordable and available. Sorghum fell out of favor. Sorghum has a distinctive flavor, less saccharine and more complex than corn or sugar cane syrups. Described as smoky, earthy and woody, it’s the perfect complement to a hot biscuit. Not only is it tasty, it’s healthier because it has a lower glycemic index than refined sugar or high fructose corn syrup. It also doesn’t require refrigeration like real maple syrup. It has more complex levels of vitamins and minerals than traditional sweeteners. Sorghum is one of the South’s larger cash crops and is an iconic and crucial part of its heritage. SORGHUM CAKE WITH CINNAMON SAUCE For the cake: 1 ⁄ 2 cup sugar 1 ⁄ 2 cup unsalted butter 1 egg 1 cup sorghum syrup 2 1 ⁄ 2 cups all-purpose flour 1 1 ⁄ 2 teaspoons baking soda 1 ⁄ 2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon ginger 1 ⁄ 2 teaspoon ground clove 1 cup hot water For the cinnamon sauce: 3 ⁄ 4 cup butter 1 cup powdered sugar 1 teaspoon vanilla extract 1 ⁄ 2 teaspoon cinnamon 1 ⁄ 4 teaspoon nutmeg 1 cup water PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. For the cake: Cream together sugar and butter. Add egg and beat well. Mix in sorghum. Add in remaining ingredients and mix well. Pour into a 9-inch-by-9-inch greased pan. bake in preheated 350 F oven until done and a toothpick comes out clean, 45-50 minutes. Cool and serve. For the cinnamon sauce: Melt butter in sauce pan. Add remaining ingredients. bring to a boil. Simmer until thickened, about 1 minute. Cool and pour over individual portions of cake. COASTMONTHLY.COM | OCTOber 2022 97 AMY LARNER 281-795-6674 amy@amylarner.com https://www.har.com/amylarne r Galveston • Terramar Beach 22819 VIDA STREET • $549,111 The true definition of a beach bungalow! The attention to detail can not be missed throughout the home. You immediately will feel the coastal vibe as you enter through the front door. This recently updated home boasts beautiful shiplap walls. The open concept living area allows everyone to gather. The beautifully updated kitchen features a large breakfast bar, storage galore, and authentic nautical touches throughout. Scan here to see more details: FALL INTO A NEW HOME for the New Season Work with Galveston’s trusted local lender with over 20 years of mortgage experience. Matt Hawkes | Branch Manager matt.hawkes@nflp.com | (713) 521-0413 Apply at nflp.com/matthawkes 1009 Broadway St., Galveston, TX 77550 MLO NMLS# 201887 Apply for a mortgage with Matt! K irK H ale Serving Galveston and surrounding areas. Lone Star Pianos “Keeping Texas in Tune!” 512.922.6920 www.lonestarpianos.com market specials! Red Snapper • Grouper Shrimp • Crab Bring this ad in and save 10% off your purchase! expires 10-31-2022 409-763-8160 1902 Wharf Rd • Galveston, TX 77550 www.katiesseafoodmarket.com98 COASTMONTHLY.COM | OCTOber 2022 DOWN HOME MARSHMALLOW MAGIC Islander can build communities and bake the perfect treat story by SHANNON CALDWELL | photos by JENNIFER REYNOLDS S elf-described non-cook Christine Bryant has a perfect treat that’s delicious and impressive, but still easy to make. “My family is going to laugh when they find out I’m being included in a cooking feature as I’m not much of a cook,” Bryant said. “I’m more of a baker, although I do make my own marshmallow with toasted coconut. It’s my go-to when I’m asked to bring a dish and people love it. It’s something I’ve become known for because it’s unusual. Who makes their own marshmallow?” The scrumptious confection comes from a recipe from celebrity chef Ina Garten and can be used to make s’mores or by itself. Bryant has been known to tailor it to holiday tastes. For example, one year she switched out the toasted coconut for a coating made from crushed peppermint candy canes. “I just love Ina Garten, and you can’t go wrong with any of her recipes as they always turn out,” Bryant said. The recipe uses powered gelatin, sugar, corn syrup, salt and vanilla. The trick is to be patient while it mixes to ensure it whips up nice and thick. She swears by her vintage mixer she inherited from her great-aunt. Perhaps it isn’t surprising Bryant wants to share a recipe that brings peo- ple together. She’s a professional community builder who moved to Galves- ton a year ago to be the chief executive officer of Vision Galveston. With more than 20 years’ industry experience, she’s an expert in economic and community development. Before Galveston, she was the vice president of existing industry and regional development for the Corpus Christi Regional Economic Development Corp. “It is such an incredible honor to be at Vision Galveston leading the team charged with making the people’s strategic vision for Galveston a reality,” she said. “We are about two years into a 20-year project, and I just am so impressed with Galveston, I love it here. I’ve found my forever home.” Vision Galveston is a nonprofit organization that began in 2018 when local leaders and residents followed a comprehensive and inclusive strategic planning process to create a long-term vision for a future in which the city is more resilient, equitable and sustainable. The focus is developing more affordable workforce housing, increasing public green spaces, collecting data to inform city leadership decisions and encourag- ing innovation and entrepreneurship. “We have a phrase here at Vision Galveston that we say all the time and it is ‘mobilize optimism,’” she said. “It’s a great way to remind us why we are here. Incidentally, I have a golf cart that I named Mo inspired by the concept of mobilizing optimism.” HOMEMADE TOASTED COCONUT MARSHMALLOWS 7 ounces sweetened shredded coconut 3 packages unflavored gelatin 1½ cups granulated sugar 1 cup light corn syrup ¼ teaspoon kosher salt 1 tablespoon pure vanilla extract Powdered sugar Cold water Place coconut in a large dry sauté pan and cook over low heat for 15 to 20 min- utes, tossing frequently, until lightly brown. Combine gelatin and ½ cup cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the sugar syrup. In a small saucepan, combine granulated sugar, corn syrup, salt and ½ cup cold water. Cook over medium heat until sugar dissolves. raise heat to high and cook until syrup reaches 240 F on a candy thermometer. remove from heat. With the mixer on low speed, slowly pour sugar syrup into dissolved gelatin. Put mixer on high speed and whip until very thick, about 15 minutes. Add vanilla and mix thoroughly. Sprinkle half of the toasted coconut in an 8-inch-by-12-inch pan. Pour marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on remaining toasted coconut. Allow to dry uncovered at room temperature overnight. remove marshmallow from pan and cut into squares. roll sides of each piece in powdered sugar. COASTMONTHLY.COM | OCTOber 2022 99 Christine Bryant uses her homemade marshmallows with toasted coconut for an upscaled s’more. Homemade marshmallows are her go-to recipe.Next >