< Previous60 COASTMONTHLY.COM | JANuArY 2023 GAME ON ‘RIBEYE OF THE SKY’ When prepared right, sandhill crane breast meat is as good as steak story, recipe and photo by CAPT. NATE SKINNER T hey call it the “ribeye of the sky,” and rightfully so, because the breast meat from a sandhill crane boasts many similarities to a handsome cut of beef. When cooked to perfection, it’s juicy and delicious. And preparing it is about as simple as grilling a steak. If you’re like me, you don’t like your steak overcooked. The same goes for sandhill crane breast steaks. In my opinion, they’re best when they’re cooked medium to medium-rare. If you cook them too long, the meat can be- come tough and chewy, and it also will lose some of its tasty flavor. Cooking sandhill crane breast steaks on a grill over an open flame or a pile of hot coals is the way to go. Season them using your favorite steak or beef seasoning, and then marinate them with some Worcestershire sauce for a few hours. Grill them until they’re medium-rare to medium with a hot pink center, and then slice them into strips. I love sautéed mushrooms and onions with my steak, so I like to top the grilled crane meat with both. Serve with a green vegetable, and then pair the dish with a cabernet or your favorite red wine, and dig in. If you didn’t know any better, you would think you were eating beef. FLAME-KISSED SANDHILL CRANE STEAKS 3 sandhill crane breasts, cut in half and deboned Steak seasoning 1 white onion, sliced Mushrooms, sliced Olive oil Worcestershire sauce Salt Pepper Generously season the crane breast meat with your favorite steak seasoning. Place meat in a resealable bag or container and douse it with Worcestershire sauce. Allow meat to marinate in the refrigerator for a few hours. Place the sliced onion and mushrooms on a large sheet of foil. Season them with salt and pepper and drizzle with olive oil. Fold in the sides to create a foil packet. Start a fire using wood or a pile of coals in a grill or barbecue pit. Place the foil packet over the fire on the grill and allow on- ions and mushrooms to cook for 15 minutes. After the onion and mush- rooms have been cooking for 15 minutes, place the sandhill crane breast steaks on the grill directly over the coals or flame. Grill them for 5 minutes or so, and then flip them and allow them to cook for another 3 minutes or so. Continue to cook until they’re medium-rare to medium. remove the crane meat from the grill and slice it into strips. Then, remove the sliced onion and mushrooms from the grill. Place several strips of crane meat on a plate and top with the sliced onion and mush- rooms. Serve with a green vegetable and red wine. Enjoy. MELISSAREKOFF BROKERASSOCIATE melissa@onyxrealtygrouptx.com melissa.onyxrealtygrouptx.com 409-996-9838 ForEducators NEWYEAR NewHome Getanexpertyoucancounton!62 COASTMONTHLY.COM | JANuArY 2023 DESSERT ISLAND SWEET CELEBRATION Slice into the new year with this Greek tradition story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS V asilopita is a traditional Greek cake enjoyed with family and friends for Saint Basil’s Day, which commemorates the death anniversary of Basil of Caesarea, who is believed to have died Jan. 1. A.D. 379. St. Basil, also called Saint Basil the Great, is a forefather of the Greek Orthodox Church. Also called “New Year’s Day” cake, Vasilopita is one of the most beautiful and inspirational traditions in Greece. The celebration begins on New Year’s Day with the cake being cut by a family’s senior member. When the cake is being prepared, a coin is baked into the ingredients. The recipient of the piece of cake with the coin is considered blessed for the year. This age-old tradition began in the fourth century, when Saint Basil, then a bishop, wanted to distribute money to the poor of his diocese, but wanted to preserve their dignity and not make them feel as though they were receiving charity. He commissioned local women to bake bread and cakes to distribute among his people. Into these he placed gold coins. When the families gathered for the feast, they were pleasantly surprised to find the coins. VASILOPITA 2 cups flour 1 tablespoon baking powder ¼ teaspoon salt 1 stick (½ cup) unsalted butter, softened 1 cup granulated sugar 2 eggs ¾ cup milk 5 ounces plain Greek yogurt Zest of 1 orange or 2 lemons Powdered sugar for dusting Preheat oven to 350 F. Butter and flour a 9-inch Bundt or cake pan. Combine flour, baking powder and salt into a bowl. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until incorporated. Add milk, yogurt and zest and incorporate. Add dry ingredients to wet ingredients, stirring until just combined. Don’t overmix. Pour mixture into the prepared pan. Wrap a large coin in aluminum foil and drop into batter. Bake about 40 minutes or until set. Should be golden brown. Leave the cake to cool on a wire rack for about 15 minutes. Turn out onto a serving plate to cool completely. Dust with powdered sugar and serve. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | JANuArY 2023 63 HAPPY NEWYEAR! Forover25yearsandcounting,wewill keepourpromisetobethebesttitle companyinGalvestonCounty!We offeroursincerewishesforahappy andprosperous2023!Welookforward toanothersuccessfulyearmakingthis thebestplaceinTexastocallhome! EXPERIENCEMATTERS! EXPERIENCEMATTERS! www.SouthLandTitle.net www.SouthLandTitle.net 409.744.0727-6710StewartRd.,Ste200,Galveston,TX77551 409.744.0727-6710StewartRd.,Ste200,Galveston,TX77551 BESTTITLECOMPANY 2022|2021|2020 BESTLAWFIRM 2022|2021|2020 BESTATTORNEY 202264 COASTMONTHLY.COM | JANuArY 2023 DOWN HOME BUENOS BUÑUELOS These Mexican pastries are tasty and bring luck story by SHANNON CALDWELL | photo by JENNIFER REYNOLDS T he new year brings thoughts of the future, hopes for good things to come, and for islander Christine Ruiz Hopkins, the sweet taste of cinna- mon and sugar. Hopkins, who was born on the island, remembers holidays as a time of indulgence. Her mother, Evange- lina, would make buñuelos, which are Mexican pastries covered in cinnamon and sugar. “I have such fond memories of enjoying this special Mexican dessert with my family over the holidays and into the new year,” she said. “Eating them is said to bring good luck, so it makes sense to eat them on New Year’s Eve. I’m so happy that my brother Michael has contin- ued the tradition.” Made from a fried tortilla coated in sugar and cinnamon, buñuelos are a messy, tasty, special-occasion treat that always sparks nostalgia, she said. “My mother was a registered nurse, so she worked during the hol- idays and would alternate working either Christmas or New Year’s, she said. “She was not a big cook, but when she was home, she would make these for us.” Hopkins remembers her mother making the tortillas from scratch, a tradition her oldest brother, Michael, has continued, she said. Her mother’s recipe came from an “Aggie Moms’ Favorite” recipe book from 1979. “Mom was a member as my older brother went there, and then years later I also attended Texas A&M,” Hopkins said. Hopkins said she isn’t much of a cook herself and recently discovered a recipe using store-bought tortillas offering “an easy” way for non-cooks to enjoy the treat. An independent consultant for clean wine company Scout & Cellar, Hopkins has her own marketing and public relations consultancy busi- ness, is a tour guide with Tours by Locals and has authored a book cel- ebrating her love and knowledge of Galveston. Co-authored with Heidi Lutz, the book is called “100 Things To Do in Galveston Before You Die” and offers insights into island life for both locals and tourists. Hopkins has a Bachelor of Arts degree from Texas A&M University specializing in journalism and public relations. She remembers leaving Galveston for College Station and thinking she would never return to the island, she said. A job offer enticed her to return and rekindled her love for her hometown, she said. Now, she can’t imagine living anywhere else, she said. “Galveston has all the advantag- es of a small town, but we aren’t a small town,” she said. “I love to eat out and we are so lucky to have so many local places to choose from that aren’t chains.” Her father recently celebrated his 95th birthday at Mario’s Seawall Italian Restaurant and Hopkins appreciated how owner Johnny Smecca made her dad, Michael, feel so special, she said. BUÑUELOS recipe courtesy of Eva Villarreal and Mrs. J. Mancillas Jr. (Esther), “Aggie Moms’ Favorite” recipe book, 1979 Makes: 1½ to 2 dozen 4 cups sifted all-purpose flour 1 teaspoon baking powder 2 teaspoons salt 2 tablespoons sugar ¼ cup melted butter 2 eggs, beaten About ¾ cup milk Vegetable oil (for frying) Cinnamon and sugar, to taste Sift dry ingredients into bowl. Mix together butter, sugar and eggs. Add milk. Add dry ingredients to this. Dough must be easy to handle without being sticky. Add 1 or 2 more tablespoons of milk if necessary. Turn dough out on a lightly floured board and knead until very smooth. Divide into 18-24 pieces, shape into balls, cover with cloth and let stand for 20 minutes. roll each ball on a lightly floured board to about the size of a large, round thin torti- lla. Let the rounds stand about 5 minutes, then fry in deep, hot oil until light golden brown all over. remove each one to absor- bent paper to drain excess grease. Sprinkle each buñuelo with cinnamon and sugar to taste. Leftovers freeze well but are very fragile. Wrap separately in foil. Crisp them in oven before serving. Easy method: For a shortcut, use store- bought flour tortillas — the smallest and thinnest possible. You also can buy tortillas that haven’t been cooked yet. COASTMONTHLY.COM | JANuArY 2023 65 Christine Ruiz Hopkins has fond memories of her mother, Evangelina, making buñuelos, Mexican pastries covered in cinnamon and sugar, during the holidays.66 COASTMONTHLY.COM | JANuArY 2023 KARENFLOWERS-(409)789-7377 DAVEBRIDGWATER-(409)392-5655 JOETRAMONTEREALTY (409)765-9837 ATERFRONT2 BeautifulMid-CenturyModern,1-story waterfronthomeonprestigiousHarbor View.LargeopenLivingAreawith Fireplace,GourmetKitchenopento BreakfastRoomwithPrepAreaandHigh EndAppliances. 1305HARBORVIEW OFFEREDAT $1,450,000 BEAUTIES Comeseethisluxuryfirst-row, beachfronthomewithstunningviewsin IndianBeach!!Allfurnishingswill convey.ThegourmetKitchenopensto theDiningandFamilyRoomswith Fireplace,built-ins,andfloor-to-ceiling windowsfacingthebeach. 18519EDEVACA OFFEREDAT $2,400,000 COASTMONTHLY.COM | JANuArY 2023 67 Imagine your home, totally organized! 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