< Previous40 COASTMONTHLY.COM | DeCeMber 2022 DOWN THE HATCH holds from 4 to 10 ounces. Next to that is the highball glass, which usually holds 8 to 12 ounces, and is preferred for drinks with carbonated sodas, juices or multiple liquors. In terms of popularity, the star of the bar-glass world is undoubtedly the mar- tini glass. The popularity of the glass has prompted a myriad of variations in shapes and heights, almost all to the irritation of professional mixologists. “I detest those conical ‘martini’ glasses,” said Pasha Morshedi, an owner of Clear Lake’s Rosewater, a leading destination for classic and innovative cocktails. “I wish I could wipe them off the face of the Earth. They’re awkward. They spill too easily, and in a commercial setting, they’re designed to make you think you’re getting more than you actually are. They suck.” He and other area mixologists were in almost total agreement — classics are better. Just as one must be precise about the number of calling birds after day four, one should also be precise about measuring cocktail ingredients. Thus, the jigger. The name can also refer to a flea, but the bar device was invented to give British sail- ors their daily ration of rum. It got its name from the jiggermast, the shortest mast on the early sailing ships. The most popular are hourglass shaped, usually made of stainless steel. Invented in Chicago in 1893, these handy devices are made with cups of 1½ ounces on the large side and 1 ounce on the other. For some- thing a little more sophisticated, Morshedi suggests getting sets of Koriko, Japa- nese-style jiggers. These also include exact measurements for pouring ¼, ½, ¾ and 2 ounces of liquid. When making more than one cocktail at once, or for those needing to be shaken or vigorously stirred, the home bar needs some type of pitcher and some type of shaker. For pitchers, many bartenders use vintage crystal types passed down from relatives or found in antique shops. Gina Hasty, a famil- iar face serving drinks in the area, said her favorite one belonged to her grandmother and had Bakelite handles. Sadly, it was lost in a recent fire, but she’s on a search to find a similar one. Kelly Railean, owner and master distill- er of Railean Distillers in San Leon, has a similar passion. “At home when entertaining, I use an an- tique crystal pitcher from Japan,” she said. “It was my grandmother’s from my dad. He bought a set for her when he was stationed overseas in the Navy during the Vietnam War.” She inherited the set and now uses it regularly. “I will use that pitcher to make a batch of martinis, caipirinha cocktails and Midori margaritas.” Pitchers aren’t always in the picture for Morshedi, who said a thick, crystal pitcher can alter some cocktails. The glass causes ice to melt faster and dilute the cocktail more. He prefers stirring cocktails in a large metal shaker. His favorite is a vintage penguin cobbler shaker. “It gives me so much joy,” Morshedi said. “I use it almost every day to make myself a margarita or a daiquiri.” Unless a person is a “psychotic cocktail geek,” there’s no reason to avoid using a pitcher that brings one similar joy, he added. When not a creature is stirring during the holidays, bar spoons should be. There’s not a lot technical about bar spoons, including the fact that they don’t even have to be actual spoons. They simply need to be long enough to reach the bottom of the pitcher or shaker and not be made of anything that will chip or break in the ice. Even a chopstick will work in a pinch, Morshedi said. For everything from drinks as simple as a gin and tonic to more complex concoctions that call for lemon twists, every bar needs a knife and a cutting board. The knife need only be sharp. The cutting board can be cute, dazzling or plain. One thing it can’t be, Morshedi emphasizes, is the same board used at a barbecue. Nothing but fruit or herbs should touch the bar board. Right up there with partridges and pear trees, ingredient tools such as squeezers, shavers and zesters might be the items most missing from the average home bar. “Get a hand-held juicer and lemon squeezer,” Hasty said. “Once you’ve used this tool, it’s hard to make cocktails without it. Cocktails are just so much nicer when made with fresh squeezed juice. “Look for one that’s heavy duty with an ergonomic handle.” Similarly, owning a peeler for making cocktail twists will make a world of differ- ence, Hasty said. She suggests getting what’s known as a Y peeler, as opposed to an I, because the Y peeler pulls straight down rather than sideways, making it easier to use and more efficient. COASTMONTHLY.COM | DeCeMber 2022 41 does a much better job at removing tiny bits of herbs, seeds and pulp from cocktails made with muddled ingredients,” Hasty said. Morshedi said: “Julep strainers, the con- cave things with the holes, are totally unnec- essary. They’re pretty, but whatever. A good Hawthorne strainer is all most people need. “A fine mesh or tea strainer isn’t really necessary unless you want to strain out all ice chips from a shaken drink, which you should, and coagulated proteins from a cocktail that has eggs of some sort.” On the subject of ice, a cocktail bar without it is comparable to 11 pipers with no pipes. Yet, in these cocktailian times, ice involves more than frozen water. The shapes and sizes of the ice in a drink is very import- ant to limit diluting a drink while enhancing the chill, and this is what puts it on the list of bar tool essentials. “Use a single giant ice cube to shake your drinks,” Morshedi advised. “It’s great because it really boosts the aeration and texture of the drink.” Railean also is an ice age enthusiast. “At home, I have the LG Craft Ice Refriger- ator,” she said. “It has cubed and crushed ice, and, drum roll please, it makes ice spheres. “At work, I use synthetic molds to make big ice spheres and ice squares to use in classic sipping cocktails like a Manhattan and old fashioned. We use the spheres and big square ice for on-the-rocks sipping.” Hasty also loves to find unusual ice molds, not so much for what the resulting ice shapes do to the drink as what they do for adding to a fun and whimsical experience. At the end of the cocktail essential list are items that provide the satisfaction and relief that the last rousing “and a partridge in a pear tree” brings to the end of the Christmas carol. These are picks, little pointy things that tame the martini olive, hold the onions in a row or bind the brilliant garnish in every glass. From simple toothpick (boring) to jewel-bedazzled silver spear, picks send a message on what kind of cocktail and expe- rience is being presented. They come in all shapes, lengths and ma- terials at very little cost. These are all the tools needed to create endless, perfect cocktails, something a true love should consider giving. Muddling herbs and fruits for cocktails is essential in some drinks, especially mojitos, smashes and mint juleps. The bar calls for a special muddler, one that’s much thinner and often longer than the hand-held spice grinder that is too often substituted from the kitchen. Some bartenders, such as Hasty, prefer the long-handled stainless steel ones because they’re easier to clean and last longer than the wooden ones. Others, such as Railean, prefer the wooden ones for how they work in the muddling. What one giveth in all that muddling, most cocktails then require it be taketh away. While mint, basil, strawberries or raspber- ries add fantastic flavors, few cocktail lovers enjoy spitting out tiny seeds or bits of basil leaf. Thus cometh strainers. “While a classic Hawthorne strainer is fine for making most drinks, a fine mesh strainer Kelly Railean, owner and master distiller of the Railean Distillery in San Leon, pours a Jalapeño Pineapple Margarita using a Hawthorne strainer at the distillery’s Buccaneer Bar. FILe PHOTO: JeNNIFer reYNOLDSAccidents don’t take a holiday knows Urgent and Emergency Care The University of Texas Medical Branch is in-network for most major insurance plans. Call our 24/7 Access Services team at (800) 917-8906 , visit our website at utmbhealth.com/uc-er or scan the QR code to make an appointment. No one gets sick on a schedule. For those times when your primary care provider isn’t available, UTMB Health is here to help. With walk-in access or online scheduling options, our providers can treat a wide range of health issues. Find a UTMB Health location near you. Galveston (409)744-5437 League City (832)505-1234 Texas City (409)986-9686 Webster (832)505-1748 Urgent Care: Galveston Campus (409)772-1191 League City Campus (832)505-3144 Clear Lake Campus (832)632-7654 Pediatric ER, Clear Lake (832)632-7298 Emergency Rooms: Visit one of our convenient urgent care locations for minor health issues or one of our emergency room locations when it is more severe. SCAN TO LEARN MORE44 COASTMONTHLY.COM | DeCeMber 2022 TASTE OF TEXAS EARN YOUR CHOPS Hard cider marinade intensifies this classic pork-and-apple pairing story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS M any cultures converge to give Texans a long menu of rich and flavorful cuisine. Southern, soul, country, Tex-Mex, German, Greek, Cajun, Asian and Eastern European all are well represented. Many recipes have historical connections to the state. Texas also features many young, inventive chefs heading up their own restaurants with fresh visions, many using locally sourced ingredients to create their menus. This dish, which takes the classic pairing of pork and apples and intensifies it by using a hard cider marinade, is the brainchild of Chef Chelsea Fadda, executive chef of Pecan Square Café in Austin. The hard cider comes from Austin Eastciders brewery and is available at many markets on the upper Texas coast. Using locally sourced ingredients — pork chops from your local butcher, radishes from the farmers market, thyme and garlic from your own garden — will create a meal rivaling that of any upscale eatery. PORK CHOPS WITH APPLE AND RADISHES 2 (1-inch thick) bone-in pork chops 16 ounces hard cider, divided (I used Austin Eastciders Original) 2 garlic cloves, smashed 2 sprigs fresh thyme 2 tablespoons kosher salt 1 tablespoon fresh ground black pepper 1 tablespoon dark brown sugar 1 tablespoon unsalted butter 1 Gala or Pink Lady apple, cut into wedges 5 small radishes, cut in half lengthwise Marinate chops for 1 hour in 12 ounces cider, along with the garlic, thyme, salt, pepper and sugar. Heat 12-inch sauté pan or deep skillet over medium-high heat for 2 minutes. Add enough oil to coat the surface. Sear chops on one side until browned, about 3 to 4 minutes. Flip chops over, add apples and radishes. Cook, turning apples and radishes, until everything is nicely browned. Once everything is browned, add the butter along with reserved 4 ounces of hard ci- der. baste the liquid over the pork, apples and radishes, using a wooden spoon until glazed. Arrange on a plate and driz- zle with remaining pan sauce. Finish with a sprinkle of flaked salt. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.MELISSAREKOFF BROKERASSOCIATE melissa@onyxrealtygrouptx.com melissa.onyxrealtygrouptx.com 409-996-9838 ForEducators Holidays HAPPY MAYTHEHOLIDAYSEASONBRING JOY,LOVE,ANDLAUGHTERINTO YOURHOME. WARMWISHES,408 25th Street Open Monday-Saturday, 11 am - 4 pm Spice Rubbed Shrimp with Thai Basil Red Pepper Soba Noodles SPECIAL EVENT VENUE EATcetera offers an elegant space for up to 32 seated guests for private events. This is the perfect island spot for your private dinner, party or event. The restaurant and sidewalk café are totally private and reserved just for your celebration. 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We are proud to offer: •Advanced imaging •Breast Care Center •Cancer Center •Cardiovascular care •Emergency services •Neurology •Orthopedics and sports medicine •Primary care •Urology and urogynecology •Weight loss surgery •Women’s services 45 225 146 146 45 HOUSTON Deer Park Pasadena Nassau Bay Friendswood WEBSTER League City DICKINSON Texas CityTEX-MEX FRESH FISH FILLETS Fresh flounder or speckled trout fillets Salt Pepper Olive oil 1 (14.5-ounce) can diced tomatoes 1 (15.5-ounce) can black beans Mexican blend shredded cheese Preheat oven to 350 F. Place the fish fillets on a baking pan or sheet. Season the fillets with salt and pepper to taste. Drizzle olive oil over the fillets. Spread the olive oil evenly over the surface of each fillet using a butter knife or your fingers. Cover each fillet with diced tomatoes and black beans. Place in oven and bake for 20-25 minutes, or until the fillets are white and flake at the touch. Smother the fillets with a Mexican blend of shredded cheeses, return to the oven and allow the cheese to melt. Serve over a bed of yellow rice and enjoy. 48 COASTMONTHLY.COM | DeCeMber 2022 GAME ON BORDER LINES Tex-Mex meets the coast in this fresh fish dish story, photo and recipe by CAPT. NATE SKINNER T ex-Mex influences and flavors are staples in most Texas kitchens. This dish incorporates some of those on-the-bor- der vibes. If you were fortunate enough to catch some flounder earlier this fall, then I would suggest using the fillets with this recipe. Fresh speckled trout fillets will do the trick, too. The best thing about this combination of Tex-Mex and coastal seafood is you’ve probably got everything you need in your pantry to make it. Some olive oil and salt and pepper is all that’s needed to prep the fish. Then, grab a can of black beans, as well as a can of diced or cubed tomatoes. Top the fish fillets with the canned veggies, and bake them to perfection in the oven. A few minutes before you remove the fillets from the oven, cover them with a Mexican blend of shredded cheeses. Allow the cheese to melt before taking the dish out of the oven. Serve the fillets over a bed of yellow rice, and be prepared to fall in love with this recipe.the strand on TM DEC. 2-4, 2022 - DICKENSONTHESTRAND.ORG GALVESTON’S WORLD FAMOUS VICTORIAN HOLIDAY FESTIVAL 49th ANNUAL EVENT NEW SPECIAL EVENTS AND PROGRAMS!Next >