< Previous70 COASTMONTHLY.COM | ApriL 2023 SMOTHERED STEAK Serves: 2-3 1 pound round steak 1 cup seasoned flour ¼ cup neutral oil (vegetable, canola or similar oil) 1 large yellow onion, sliced (don’t use sweet yellow or red) 1½ cups beef broth 1 cup water 1 tablespoon Worcestershire sauce 1 tablespoon chopped fresh time Seasoned flour: 2½ cups all-purpose flour 2 tablespoons chili powder 1 tablespoon salt 1 tablespoon pepper 1 tablespoon onion powder 1 tablespoon garlic powder preheat oven to 350 F. Cut the steak into serving sizes — 5 to 8 ounces. Using a meat mallet, tenderize each piece. put seasoned flour in a shallow bowl and dredge the pieces, coating both sides and shaking off excess. in a large oven-proof skillet, heat the oil on medium-high. Add the steak pieces and cook, turning once. About 3 minutes a side, until golden. Transfer to a plate. Turn the heat to low and add the onions. Scrape up the brown bits and mix with the onion slices. Cook, stirring occasionally, for about 10 minutes, until the onions are soft. Add broth, water, Worcestershire sauce and thyme. Stir well. return steak to pan, cover the skillet, transfer to the oven and cook 30-40 minutes until meat is tender and gravy has thickened. Serve with choice of starch and a favorite vegetable. TASTE OF TEXAS SMOTHERED WITH LOVE This technique is prized at down-home and soul-food restaurants story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS S mothering is a Cajun, Creole, Southern and soul-food technique of forming a light crust on a tough cut of meat and then braising it in a deeply flavored onion gravy until the meat is tender. A light dusting of seasoned flour accel- erates the browning, forming the crust and supplying the dish with a lovely depth of toasted flavor. Round steak, pork chops and boneless chicken breasts all work well with this method. These are the stars of Texas soul food and down-home restaurants. Serve over a starch such as rice, mashed potatoes, grits and even egg noodles. PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts. COASTMONTHLY.COM | ApriL 2023 71 www.SouthLandTitle.net www.SouthLandTitle.netVENISON SLOPPY JOES 1 pound ground venison 2 ⁄ 3 cup yellow onion, diced 2 cloves garlic, minced 2 tablespoons brown sugar 1 teaspoon chili powder 1 teaspoon cumin ½ teaspoon kosher salt 1½ teaspoon black pepper 1 cup ketchup 1 tablespoon apple cider vinegar ¼ cup water Cooking oil Hamburger buns Heat a large skillet or pan on the stove over medium-high heat. Add some cooking oil to coat bottom of the pan. After the oil begins to simmer, add the ground venison to the pan and brown it. Once the ground venison has been browned, remove it from the pan and set aside. Add more cooking oil to the pan if necessary, and sauté the diced yellow onion until it’s caramelized and soft (3-5 minutes). Then add the minced garlic and cook for an addi- tional minute. Deglaze the pan with water and vinegar. Add in the ketch- up, sugar and all the spices. Reduce the heat to low and simmer the sauce for a few minutes until it thickens. Return the venison to the pan and stir it into the sauce thoroughly. Serve on warm or toasted hamburger buns. 72 COASTMONTHLY.COM | ApRiL 2023 GAME ON SIMPLE AND SATISFYING Ground venison makes a perfect Sloppy Joe sandwich story, recipe and photo by CAPT. NATE SKINNER W hen I was growing up, our family was always on the go during the week. My brother and I constant- ly were involved with sports and other extracurricular activities. Because of this, my mother mastered the art of producing quick and easy meals that satisfied our youthful hunger and fueled our adven- tures. Sloppy Joes were one of the staples I always enjoyed. Years later, a hearty Sloppy Joe sandwich still makes my mouth water. If you haven’t tried making Sloppy Joes with wild game, then you’ve been missing out. According to legend, the name of this iconic American sandwich originated in the 1930s from an Iowa man who enjoyed adding tomato sauce to his loose meat sandwiches. Ground venison makes a perfect Sloppy Joe when it’s prepared in a sweet and tangy sauce that’s dripping with flavor. Add extra toppings like dill pickles, peppers, onions, coleslaw or cheese to give the sandwich additional flavor and style. It might be a little messy, but you won’t mind reaching for some extra napkins after you take your first bite of this simple and satisfying wild-game creation. COASTMONTHLY.COM | ApriL 2023 73 GALVESTON 222 Kempner 409-763-4641 GALVESTON - WEST END 13680 FM 3005 409-737-1488 TEXAS CITY 905 Logan 409-948-1771 SANTA FE 13227 FM 1764 409-925-3800 FRIENDSWOOD 281-819-4280 LEAGUE CITY 281-332-3521 presents www.islandetc.org for ticketsW hen Bub- ba’s Beach Bar, 916 Ave. M in Galveston, wanted to grow its roster of regulars, it hired high-energy, friendly and popular bartender Jaclyn McCabe. Where are you from and what brought you to the island? I am originally from the Mid- land-Odessa area. It got really ex- pensive and I always loved the water and the beach. When the mother of a friend of mine offered me a room, I jumped at the chance to come here. How long have you been bartending? I started bartending around 2005 at the Hilton Garden Inn. I always worked at hotel bars. When I got the offer to come out here, I applied there and Moody Gardens, and was offered in- terviews right away and came as soon as I could. I worked at the Moody Gar- dens bar, but then COVID hit. I started working at Alibi Bar downtown when it opened in June of 2021, until I was brought here in November. What’s your favorite part of bartending? The customers. I love bringing light to others and giving them a happy smile. It’s truly been a blessing. I had a lot of people come to the Alibi for me and they started coming here when I moved. They voted me one of the top five bartenders the last few years and 74 COASTMONTHLY.COM | ApriL 2023 DOWN THE HATCH MEET JACLYN MCCABE She’s a friendly face at Bubba’s Beach Bar story by TRACE HARRIS | photos by STUART VILLANUEVA Each month, Coast Monthly chats with mixers and shakers on the local bar scene. that meant so much to me. What’s the strangest drink request you’ve gotten and what are some unique parts of the bar? The strangest drink would be the Jäger Mary, it’s a Bloody Mary with Jägermeis- ter. It’s actually pretty great. Some of the exciting things here are the people who get pulled over near Jack in the Box and the conversations I overhear. What is the best part of working near the beach? I lived three hours from water back home and I can see it from here. I am so grateful and blessed to be here with great people. I am so thankful for my boss. THE ALIEN ½ ounce strawberry rum ½ ounce Blue Island Pucker 1 ounce Red Bull Shake the rum and pucker and strain into a glass and top it with red Bull. COASTMONTHLY.COM | ApriL 2023 7576 COASTMONTHLY.COM | ApriL 2023 More than 1,800 revelers hailing from across the country gathered Feb. 17 for the party of all Mardi Gras parties, the 26th annual San Luis Salute, hosted by Landry’s CEO Tilman Fertitta and family. Before the Salute, an invitation-only Champagne pre-party was held dockside at pier 21 where guests boarded Fertitta’s $150 million, 77-meter super yacht, The Boardwalk, while mingling and sipping Veuve Clicquot. The main event, themed “The Gilded Masquerade,” at the Galveston island Convention Center at The San Luis resort featured a lineup of non-stop entertainment, including fire dancers, an aerial violinist, stilt walkers, sultry dancers and sword-swallowing showmen. The evening’s festivities also featured a presentation of this year’s honoree, Dr. Gulshan Sharma, senior vice president and chief medical and clinical innovation officer at the University of Texas Medical Branch, and the Knights of Momus court. party-goers also enjoyed a performance from Grammy award-winning artist pitbull. Photos by Gary Fountain, Dave Rossman, Carla Peoples and The Daily News SAN LUIS SALUTE PARTY PICS 12 34 5 67 89 COASTMONTHLY.COM | ApriL 2023 77 PICTURED: 1. King Frivolous CVII Kevin Teichman, Momus Queen Ashton Teichman and Tilman Fertitta with the Momus duchesses. 2. Patrick, Paige and Blake Fertitta. 3. Matt and Sterling Tramonte with Emma Willingham and Lane Ware. 4. Dr. Janet Southerland and Dr. Charles Mouton, interim president at the University of Texas Medical Branch. 5. Jim and Dancie Ware. 6. Jonathan and Carolyn Zendeh Del. 7. Nicholas, Nickie and Johnny Smecca. 8. Blake Fertitta and Dana Wempe. 9. Carter Ware and Ellye Anderson. 10. Howie and Renae Bentley with Maryrine and Leonard Woolsey, publisher of The Daily News and president of Southern Newspapers Inc. 11. Pitbull performs at the San Luis Salute. 12. Caroline Spagnola and Gina Spagnola, president and CEO of the Galveston Regional Chamber of Commerce. 13. Susan Walker, Stephanie Doyle, Andrea Sunseri, LeAnn Stubbs and Carolyn Sunseri. 14. The Daily News Editor Michael A. Smith and Coast Monthly Editor Laura Elder. 15. Jessica and Hal Rochkind. 16. The Daily News’ Michelle Robinson, Maryrine Woolsey and Yvonne Mascorro. 17. Jodie and Jim Bevill. 18. Fred Raschke, Chita Craft, Kim Raschke and Lane Craft. 1011 1213 1415 16 17 1878 COASTMONTHLY.COM | ApriL 2023 The Knights of Momus kicked off the first weekend of Mardi Gras with its president’s Ball on Feb. 10 at The Tremont House Davidson Ballroom in downtown Galveston. Guests enjoyed dinner and dancing to the sounds of the Mambo Jazz Kings. Photos by Carla Peoples MOMUS PRESIDENT’S MARDI GRAS BALL PARTY PICS PICTURED: 1. Doug and Joan McLeod with Deanna and Larry Grissom. 2. Judy Breitenbach, Jerry Feld, Katherine and Lynn Houston. 3. Diane and Fred Burns. 4. Kelly Wainscott and Craig Kovacevich. 5. Jolyn Scheirman, Sally Kline and Mary Lou King. 6. Terry Boudreaux, Joe and Sharon Simmons. 7. Mary Buzbee, Tony Buzbee and Frances Moody Buzbee. 8. Kari and Jeff Gifford. 9. Cara Koza and Hayley Hardcastle. 12 39 8 4 765 COASTMONTHLY.COM | ApriL 2023 79 Scanfor moreinfo : @ Sat.April22nd @ 12pm GA'ScHILDRENSfUND yAGA'ScHILDRENSfUND NDRAISER fUNDRAISER AWFISHBOIL CRAWFISHBOIL BenefittingYagasChildren'sFund•www.ycfgalveston.org s a l l a b o u t I t ' s a l l a b o u t e k i d s ! t h e k i d s ! AtFloatPool & PatioBar AtFloatPool & PatioBarNext >