< PreviousOur Sports Medicine team treats a variety of conditions, including: •Concussions •Handandwristinjuries •Kneecartilageinjuries •Kneemeniscusinjuries •Rotatorcuffrepairs •Shoulderdislocation •StrainsandSprains •Traumatickneeinjuries SCAN TO LEARN MORE Comprehensive Sports Medicine for athletes, weekend warriors and everyone in between. knows Sports Medicine The University of Texas Medical Branch is in-network for most major insurance plans. Call our Sports Medicine team at (832) 505-2663 , visit our website at utmbhealth.com/sports-medicine or scan the QR code to find a provider and schedule your next appointment. When an injury slows you down, the UTMB Health Sports Medicine specialists work with you to provide a personalized treatment plan to meet your recovery goals. Whether you need prompt treatment for a concussion, have a strain or sprain, or need joint surgery, our Sports Medicine team is here to help. Our team begins with the most effective and least invasive solution, combining breakthrough clinical care with advanced technology and rehabilitative services to get you back in the game.52 COASTMONTHLY.COM | SepTeMber 2023 DOWN HOME A PERFECT MARRIAGE Sweet corn and fresh Gulf shrimp are stars of this succulent succotash story by SHANNON CALDWELL photos by STUART VILLANUEVA T he sweetest corn and the freshest Gulf shrimp combine in a seasonal succotash that’s the perfect marriage of flavors. Created by Chef Felipe Gonzalez of Gonzalo’s American Bistro, 415 Ninth St. in Galveston, this Blackened Shrimp and Sweet Corn Succotash is creamy and juicy with pops of flavor thanks to roasted hatch peppers, garlic and blackening spices. “In September, the sweet corn is at its height, and this is a delicious way to enjoy it with our fresh shrimp,” Gonzalez said. “I’ve also used the succotash on local red snapper for our fish du jour.” Gonzalez has a few pro tips to ensure the dish is perfection on a plate. When preparing the corn, stand the cob on its end in a medium-sized bowl, shuck the kernels directly into the bowl and then flip the knife edge and scrape the cob. This gets the “corn milk” out of the cob and into the bowl, bringing out maximum sweetness from the corn. To make the roasted peppers easier to peel, put them in a bowl and cover with plastic wrap for 10 minutes. Gonzalez also recommends using the freshest local ingredients and making sure to cut vegetables in equal bite-size pieces. These tips and tricks were honed over an im- pressive career that has seen Gonzalez working as sous chef, chef de cuisine and executive chef at top restaurants in Los Angeles, San Francisco, San Diego and Galveston. “Like many Hispanic kids in L.A., I started working in the restaurant business,” he said. “At 15 years old, I was managing a hamburger joint and it inspired me to go to culinary school. My parents were both tailors and I thought I was rebelling by doing something different. Ironically, I’ve ended up working with my hands just like they did.” Angela and Felipe Gonzalez own Gonzalo’s American Bistro in Galveston. Chef Felipe’s sweet corn succotash with blackened shrimp combines seasonal vegetables and Gulf shrimp. COASTMONTHLY.COM | SepTeMber 2023 5354 COASTMONTHLY.COM | SepTeMber 2023 DOWN HOME Gonzalez opened Gonzalo’s Ameri- can Bistro in June 2022 with his wife, Angela, who has an equally impressive career working in front of house and as a sommelier for top Galveston hotels and restaurants, including The San Luis Resort and Vargas Cut & Catch by Paco. “We have the sweetest love story as we met working together at The San Luis,” Angela said. “After we got married, we had this thing that we would holiday on tropical islands and find these amazing local cafés to eat at. We’d always talk about owning our own café and boom, here we are.” Their vision for Gonzalo’s American Bistro, known as GAB, is a chef-driven neighbor- hood eatery and bar serving Italian- and French-inspired food with the freshest local ingredients made from scratch. “When you work at big places, money is no object, but with your own place, it is a real labor of love,” Felipe said. “You are the cook, the dishwasher and repair person. When we are closed and everyone has gone home, we are still here working, weeding the kitchen garden, fixing things; there’s always something to do.” Angela strives to create a family atmo- sphere at GAB and takes pride in serving workers from nearby University of Texas Medical Branch and Shriners hospitals. “It is special to be able to serve the servers.” After 10 years of marriage, the couple still is passionate about each other and cooking and serving great food. Ange- la raves about her husband’s skill with shrimp and succotash. To really impress someone, serve it with a buttery char- donnay to complement the creaminess or a crisp pinot grigio to cut through the richness. And if you are wondering if Champagne is a good option, Angela has a one-word answer — always! GAB BLACKENED SHRIMP & SWEET CORN SUCCOTASH Serves: 2 2 ears sweet corn, shucked 3 roasted hatch peppers, roasted/peeled/ seeded and diced ½ yellow onion, diced ½ green zucchini, diced 6 asparagus spears, trimmed and blanched 5 cherry tomatoes, halved 5 cilantro sprigs, roughly chopped 1 clove garlic, minced 1 cup heavy cream 2 tablespoons butter Salt and pepper to taste 10-12 shrimp tails (large or 16/20 size, peeled, no heads) 1 tablespoon good quality blackening spice (Seafood Seasoning from Maceo’s Spice & Import in Galveston is a good one.) 2 tablespoons vegetable oil For the shrimp: preheat pan to medium heat. Add oil. Coat shrimp with blackening spice and add to pan. Don’t crowd the pan; lay shrimp flat. Cook for 2 minutes on each side and set shrimp aside. For the succotash: reduce heat to low. In the same pan, add onion, garlic and butter. Stir occasionally until onions become translucent. Add the corn and zucchini and cover. Cook on low for 7-10 minutes until cooked through, but not mushy. Uncover. Add cilantro and cream. Stir gently and frequently (roughly 2 minutes) until the sauce reduces slightly. Add salt and pepper to taste. Fold tomatoes in at the last minute. place 3 asparagus spears on each plate in a triangle formation. Nest the succotash inside the triangle. place shrimp around succotash and garnish with fresh cilantro. Chef Felipe Gonzalez tops his sweet corn succotash with blackened shrimp. Sweet corn is at its height in September and this dish is a great way to enjoy it, Gonzalez said. “When you work at big places, money is no object, but with your own place, it is a real labor of love.” FELIPE GONZALEZTheGrand.com 409.765.1894 2020 Postoffice Street, Galveston Sat, Sept 9, 2023 | 8 PM Experience this high-octane show and you’ll realize why Billboard Magazine calls him the “New Voice of the American Rock ‘n Roll Songbook.” Sat, Oct 7. 2023 | 8 PM From the heart-wrenching emotion of Les Misérables to the toe-tapping harmonies of the Jersey Boys, The Barricade Boys will take you on a musical journey like no other.At Texas A&M University at Galveston, marine biology students research the genetic mechanisms of Turritopsis dohrnii, a biologically immortal jellyfish, right alongside renowned faculty. While human immortality is distant, with this research and the advent of DNA-based technologies, relief for those with genetic disorders could be within a tentacle’s reach. Whether your interests take you above, below or on the water, as the marine & maritime campus of Texas A&M University, we have the resources you need to succeed. Discover your part in driving our blue economy with degrees in science, engineering, transportation, business and liberal arts. Chart the course to your future today. Visit tamug.edu for more. EVEN BETTER THAN 58 COASTMONTHLY.COM | SepTeMber 2023 TASTE OF TEXAS A HONEY DO Island baker shares an Austin-born bread recipe with Texas ingredients story and recipe by PHIL NEWTON | photo by JENNIFER REYNOLDS B ack in the dark ages of modern coffeehouse culture — before Starbucks was the corporate monolith it has become — Austin had Quackenbush across the street from the University of Texas on “The Drag.” And it was the only coffeehouse in town. About the time Starbucks began its expansion beyond Seattle, my partner, Cindy, decided Austin needed an adult-focused, non-alcoholic, non-smoking venue in the city’s downtown area. She envisioned a place with games, puzzles, acoustic music and performance art for the people who didn’t enjoy the bar scene but wanted to go out. Through trial and error, I taught myself how to cook and bake for the shop we had named High Time Tea Bar and Brain Gym. One item we made was all Cindy, who wanted to contribute to the menu. Her Honey Beer Bread was a hit. It worked as a toast, sandwich bread, snack and was perfect for spreads. It was made from locally sourced flour, honey and Shiner Bock, brewed in Shiner, Texas. She stopped making it when we sold the shop and moved to the coast. I made it a few times when I baked for MOD Coffee- house in downtown Galveston and recently came across that recipe we wanted to share. 3 cups flour (½ whole grain, ½ all-purpose) 1 tablespoon baking powder 1 teaspoon salt ¼ cup honey 1 (12-ounce) bottle beer (Shiner Bock is traditional, but feel free to use a local brew.) ¼ cup butter melted preheat oven to 350 F. In a large mixing bowl, stir together the flour, baking pow- der and salt until combined. Slowly pour the beer and honey into the dry ingredients and stir until combined. pour ½ the melted butter into the bottom of a 9-by-5-inch loaf pan and brush the bottom and sides of the pan. Add the batter and spread it out in an even layer. brush remaining butter evenly over the top of the batter. bake 40-50 minutes until a toothpick comes out clean. remove to a cooling rack for at least 20 minutes. HIGH TIME TEA BAR AND BRAIN GYM HONEY BEER BREAD PHIL NEWTON is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.Next >