Galati Yacht Sales
Quantum Sails
Haynie Custom Bay Boats
Sea Lake Yachts
South Texas Yacht Service
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Marina Del Sol
Seabrook Marina
Tookie's Seafood

Fishing Cabo San Lucas

Blue marlin, wahoo and scenic Pacific views from one of the world’s hottest sportfishing destinations.

Photography by Brandon and Meagan Rowan

pueblo bonito beach Fishing Cabo San Lucas

The Pacific thunders against the beach outside of the Pueblo Bontio Pacifica Golf & Spa Resort

mr cabo Fishing Cabo San Lucas

EL ARCO: Meagan in front of “Land’s End” – Cabo’s famous rock arch formation.

The sun rises over Cabo San Lucas as the sportfishing boats make their way offshore.

We were greeted with calm seas on our outing.

This marlin hit a naked caballito (Bigeye Scad) on the shotgun line and absolutely lit up with color next to the boat. Capt. Ramone and First Mate Julio of RedRum Sportfishing were absolute pros and put us on the fish.

 

My first blue marlin breaks the surface. Caught with RedRum Sportfishing on the ‘ReelRum’

A pair of remoras are revealed on the underside of this marlin.

 

This wahoo hit a skirted plunger on the port rigger line. We had unbelievable ceviche and grilled wahoo that night.

The Tarpon Inn – Port Aransas, Texas

38434508 2037057679639960 7928543258009927680 n 292x300 The Tarpon Inn   Port Aransas, Texas

A portion of the 7,000 scales hung up on the walls in the lobby of The Tarpon Inn. Photo: Kelly Groce

Tarpon, Texas

Port Aransas, Texas was once upon a time called Tarpon, Texas because of the large numbers of Tarpon being caught in its surrounding waters. In the early 1900’s, the word about the abundance of Tarpon in the area began to spread and fisherman from all over the country began making their way south to see for themselves.

United States President, Franklin D. Roosevelt was one of these fisherman. Prior to WWII in 1937, FDR came to Port Aransas on a mission to catch a big Texas tarpon. FDR and his son Elliott fished with the famous fishing guide, Barney Farley. Barney Farley was a guide and a brother to Fred Farley who designed Farley Boats. FDR caught a 4’, 80 lb. tarpon that day (pictured right) and apparently had a blast while doing so.

If you caught a tarpon back then, the tradition was to sign and date one of its scales. These scales were then hung on the wall inside of the Tarpon Inn. FDR continued with this custom and added his scale to the wall.

FDR Fish The Tarpon Inn   Port Aransas, Texas

President Roosevelt catching a tarpon on a Farley boat off the coast of Port Aransas in 1937 with famous fishing guide, Barney Farley. Photo: Doc McGregor

The Tarpon Inn was built in 1886 with surplus lumber from the Civil War barracks. The building became a hotel after it was first housed by men working on the south jetty in Port Aransas. It’s been a popular place for fisherman and visitors to stay ever since.

The Texas Historic Landmark, The Tarpon Inn, established in 1886. Photo: Wikipedia

The walls in the lobby of the Tarpon Inn are covered in over 7,000 tarpon scales (a portion pictured above). Each scale has the signature and hometown of the angler, along with the date, size and weight of their catch. It is truly remarkable to see this sort of history on the walls. There are scales from all over the country, even the world. The oldest scale dates back to the 1890’s. The most famous scale in the collection is the one signed by Franklin D. Roosevelt himself.

The Tarpon Inn is a beautiful and historic place to stay if you plan on visiting Port Aransas. You can walk to nearby restaurants and bars, and watch large tankers and fishing boats go by from your rocking chair on the long, sea breezy porch. The beach and jetty is also just a short drive away. The rooms are very comfortable, but do not have televisions or telephones that way you can truly relax on island time.

 

The Tarpon Inn
200 E. Cotter Ave.
Port Aransas, TX 78373
www.TheTarponInn.com or 361.749.5555

 

 

Olympia Grill opens its League City location this fall

kriticosbros Olympia Grill opens its League City location this fall

The Kriticos brothers, known for superb Greek and seafood in Galveston, will open Olympia Grill’s League City location at the end of September.

Island veterans bring award winning seafood to the mainland

By Xander Thomas

Doctors are now writing some patients prescriptions to eat at Olympia Grill.

Yes, according to Larry and Tikie Kriticos, they have seen this happen. “We’ve actually had doctors take a prescription pad and write ‘you need to eat at Olympia,’” Larry said. They say that because of the restaurant’s focus on healthy cooking.

“We try to, beside make them happy, cook a healthy dish for them,” Tikie said. “Our restaurants are low salt, we only use two oils, olive oil and canola, and there’s no trans fats in our cooking.”

They have always paid attention to health when it comes to their food. They don’t use preservatives in their fish and shrimp, and they only buy wild-caught.  How fresh exactly is the seafood, you ask? “When he came in the door, he was looking around,” Larry likes to tell customers about the fish.

The Kriticos brothers have been working in restaurants all of their lives, beginning when they were very young and helping out in their families’ eateries.  Larry says their father and uncle have always had nice restaurants in Galveston, and that’s “what we grew up in.” But they don’t completely follow their example.

Tikie says that at very young ages, he remembers unwrapping gifts Christmas morning, eating breakfast, and his father having him get ready to go to work.  So to give their employees time to be with their families, he says, since they worked so many holidays, they close Thanksgiving and Christmas.

The first Olympia Grill was opened in 2004 on the Seawall, and about five years later was followed by the location on Pier 21.  Now, finally, in 2018 we are getting a location on the Mainland, but the Kriticos brothers say this hasn’t been an easy task.

greek salad Olympia Grill opens its League City location this fall

Gyro Salad

Tikie says that the “official” opening of the newest location has already come and gone multiple times, but that they are now looking forward to the end of September.

The important question is…  What will be the incentive to get people into that door?  Tikie says the happy hour specials will do just that.

“During happy hour only, it’s not on our menu, but Greek nachos,” Tikie said enticingly “with corn chips and gyro meat and tzatziki sauce and cheeses.”

What makes the food appealing is the pair of restaurants’ multitude of awards.  For two years in a row, in 2014 and 2015, Olympia won Restaurant of the Year.  In 2013, it was honored for the highest quality seafood in the U.S., out of 35,000 restaurants.

If you miss happy hour, don’t worry, there are plenty of items on the regular menu the brothers feel confident will not disappoint.

“Baked stuffed shrimp with a butter wine sauce,” Tikie says is one of their top best selling items, “being Greek, our hummus is the No. 1 app.”

He also says the flaming cheese is “exciting” because it “comes to your table on fire.”

Although born on the Island, their family is straight from Greece.  They speak Greek, they cook Greek, and they were more than happy to settle the age-old question.  It’s pronounced Yeer-oh, but Tikie says if you’re American you can say Jy-roh.

Olympia Grill’s newest restaurant is located at 2535 I-45 South in League City. For more information, email OlympiaLC@olympiagrill.com or visit OlympiaGrill.com

The Galley: Texas Slam of Shellfish

By Betha Merit

On the backside of summer, we aren’t quite ready for comfort food with its payload of creams, cheeses and calories. So, what are we going to do with our haul of Texas shellfish? Make a one-pot spicy broth meal with all of it. Served with crusty bread and herbed butter, of course.

And are you still thirsty from the high heat? Let’s get creative with rum. Colorful drinks are a great, celebratory aperitif. For sure you can offer a simple rum punch of fruit juices and regular Bacardi. And for fun, try a layered drink with raspberry rum for a nod to the “red, white and blue.”

slam shellfish The Galley: Texas Slam of Shellfish

Oysters, Crab & Shrimp in a Spicy Broth

  • 1/4 cup olive oil
  • 5 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp crushed red pepper
  • 1 cup dry white wine
  • 1 (28 oz.) can diced tomatoes
  • 1 lb. cooked crab meat
  • 1 lb. shrimp peeled/deveined
  • 1/2 lb. shucked oysters
  • 1/2 cup fresh basil leaves

Heat the oil in a large pot over medium heat. Add garlic, bay leaf, and crushed red pepper. Sauté about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Cook for 10 to 20 minutes. Stir in all the shellfish and basil, cooking for about 2-3 minutes. Serve immediately in bowls, with warm crusty bread and herbed butter.

herbed butter The Galley: Texas Slam of Shellfish

Herbed Butter for Bread

Soften 1 stick of butter at room temperature. Stir in 1/2 teaspoon of dried basil, thyme, or tarragon. Also, add 1/4 teaspoon of dried garlic powder. Tastes better if made ahead of time for flavors to deepen.

Rum Punch

For the minimalist! Fill glass with crushed ice. Add 2 ounces orange juice, 2 ounces pineapple juice and 2 ounces rum (plain, flavored, or spiced). Stir. Repeat as frequently as you dare.


Bacardi Bomb Pop

Fill glass with ice. Pour a splash of grenadine over ice. Add 1-2 shots of Bacardi Raspberry slowly over ice, then 2 shots lemonade, then 2 shots Blue Curacao. Slow pouring keeps the layers separate, which mimics your old time 3 layer popsicle. It’s tricky.

Zodiac Open 5.5 RIB

5.5 Zodiac Open 5.5 RIB

A true Swiss Army knife,the Zodiac Open 5.5 RIB is perfect for a wide range of recreational activities. Photo: Romain Sandt

Zodiac-Nautic Introduces the New Open 5.5 RIB

Z Marine North America (Zodiac Nautic), a subsidiary of world-leading inflatable and Rigid Inflatable Boat (RIB) manufacturer Z Nautic Group (Zodiac), has announced the launch of the new Zodiac OPEN 5.5 in the Americas. The versatile, 17’7” RIB made its debut at an exclusive, day-long media event in greater Charleston, S.C., home to the facility where Zodiac RIBS are assembled in America.

An adventurer-style Rigid-Hull Inflatable Boat (RIB) with sleek lines, the new OPEN 5.5 offers a perfectly ergonomic cockpit and an exceptional reinforced deep-V hull, with control and stability even in rough conditions.

“The Open 5.5 fully expresses Zodiac’s DNA. Its versatility makes it a unique concept, matched nowhere else on the market, in line with its new slogan: ‘Keep Exploring’,” said Dominique Heber-Suffrin, CEO of the Zodiac Nautic Group.

“With its highly stable hull and tube, the OPEN 5.5 offers comfort and extra-large cargo storage. Its versatility and performance make this RIB well-suited for a variety of activities, including fishing, diving, water-skiing and cruising,” said Zodiac Nautic North America President Gary Durnan. “This is a real Swiss-Army knife of a boat.’

For more information, please visit www.zodiac-nautic.com

About Zodiac

For 120 years, Zodiac has been making every moment on the water an unforgettable adventure. With extensive production, distribution and customer service operations worldwide, Zodiac is the world’s largest and oldest manufacturer of RIBs, inflatable boats, life rafts and safety equipment. With over 1 million boats sold, Zodiac is positioned and ready to help you Keep Exploring!

Marina Bar & Grill at GYB

sunset Marina Bar & Grill at GYB

Enjoy a great view of the water from Marina Bar & Grill located at the Galveston Yacht Basin.

By Xander Thomas

new haven for fishermen and boaters has come to Galveston Island. Marina Bar and Grill opened just over a year ago on the Galveston yacht basin, and is an ideal spot to relax for anyone out on the water for the day or for folks looking for a bite or a beer in a calm, friendly atmosphere. Owner, Paul Murdoch, says they do see the sailors and anglers often.

“They love it here” said Paul Murdoch, “they can come in from fishing and they don’t have to leave the basin to get something to eat and have a beer”

MarinaBar3 Marina Bar & Grill at GYB

Enjoy an ice cold beer after a hot day out on the water. Photo by Xander Thomas.

Opened in mid-2017 by husband and wife duo, Michele and Paul Murdoch, Marina Bar and Grill is a small, outdoor place where people can look out on the water, have a few drinks and watch the yachts or listen to the birds.

The menu is comprised of mostly hearty foods, like burgers, fish n’ chips, po-boys, chili and pastas, and includes some appetizers for less hungry guests, too, but most of these are heavy snacks as well. For those up a little earlier in the day, there is a breakfast menu also made up mostly of foods meant to stick with you through a busy morning.

He did inspire them to bring in an authentic version of fish n’ chips from Scotland. Although he says it is spicier than what you will find across the pond.

Paul says that there wasn’t really a reason why they chose the yacht basin specifically; or even Galveston; except that it’s where they live. He says the location was chosen just because the property was up for lease when they were ready to open their restaurant. Of course, the beautiful view of the water didn’t hurt their decision.

“We just fell in love with it” he said, “and the chance came to open up this place, we just took the chance.”

Interestingly, Paul was not even much of a cook himself to begin with, but Michele says he turned out to be a great chef! He just thought it was an interesting idea to open a restaurant. Michele, however, came up with some of the recipes that they used for the menu, like the fried brussels sprouts and the crab and jalapeno hushpuppies.

It isn’t to say that Paul has no credit in the menu; he did inspire them to bring in an authentic version of fish n’ chips from Scotland. Although he says it is spicier than what you will find across the pond.

“The only people not turned on by it are people from the UK” he said with a laugh, “it’s too spicy for them!”

He did it this way because, as he says, Texans love their spicy foods, nothing bland for us here!

So what is it on the menu that Paul recommends?

“Everything’s really good” he said with confidence. “There isn’t anything that doesn’t sell”

But if he must give a recommendation, he says that you can’t go wrong with the fish n’ chips, or for the smaller appetites, go for the hushpuppies or gator bites.

Aside from good food, he also promises a quick meal if you don’t have the time to wait.

“Not everybody wants to come and sit and take an hour for lunch” he said, “it’s not fast food, but it’s quick food.”

Along with a great meal with a nice view, though, a major draw of this spot is the calm and quiet. Since they are not on the “tourist trap travel” as he calls it, the patrons here enjoy a break from the hustle and bustle that can be other parts of the island.

“Just try it out, I guarantee you, you’ll like it” he said, “You’ll come back.”

Marina Bar & Grill is located at 715 N. Holiday Dr., Galveston TX, 77550.

The Galley: Summertime Herbs & Grilling

By Betha Merit

Summer is in full swing! Time for grilling and refreshing drinks by the pool. Fresh herbs abound, perhaps in your own garden. Each of these recipes employs a different savory choice for a palate awakening experience. It’s a great way to discuss the nuances of herbal flavors, and discover which are the favorites.

Many offshore fresh catch options are available, including red snapper, mahi-mahi, tuna and cobia. And of course veggies are offered everywhere, from the supermarket to the farmer’s market. Enjoy these recipes one at a time or all together, if your tastebuds dare.

strawberry basil vodka soda The Galley: Summertime Herbs & Grilling

Strawberry Basil Infused Vodka Soda

  • 3 strawberries sliced
  • 3 basil leaves plus more for garnish
  • 1 ounce wild strawberry vodka
  • 6-8 ounces club soda
  • Ice

Place strawberry slices and basil in bottom of glass. Add vodka and muddle well with a wooden spoon. Let sit for a few minutes. Fill glass 1/2 full of ice, then fill with club soda. Splash with more wild strawberry vodka. Stir and enjoy.

tuna steak The Galley: Summertime Herbs & Grilling

Garlic & Thyme Tuna Steaks

  • 4 tuna steaks (6 oz. each)
  • 2 TBSP fresh lemon juice
  • 1 TBSP olive oil
  • 2 garlic cloves, minced
  • 2 1/2 tsp minced fresh thyme
  • salt & pepper

In a resealable 1 gallon plastic bag, add lemon juice, oil, garlic and thyme and mix. Add the tuna and seal bag, turning over to coat. Refrigerate up to 30 minutes, turning occasionally.

Remove tuna from bag, and sprinkle with salt and pepper. Drain and discard the bag. Grill tuna, covered, over medium-hot heat or broil 4 in from the heat for 3-4 minutes on each side for medium-rare or slightly pink center.

Grilled Asparagus

  • 1 pound asparagus, stalks trimmed
  • 3 TBSP butter, cut into small pieces
  • 1 TBSP chopped parsley
  • salt, pepper, garlic powder to taste
  • lemon wedges

Preheat grill to medium high heat or an oven to 425 degree F. Divide the asparagus evenly among squares. Sprinkle with chopped parsley, salt, pepper, and garlic powder to desired amount. Divide butter pieces among each square. Fold the foil into sealed packets. Grill for 15 minutes, flipping once. Or bake in oven for 12-15 minutes.

Carefully open the foil packets and stir to make sure the butter and seasonings are evenly coated. Squeeze with lemon wedges if desired.

Creamy Cucumber Dill Weed Salad

  • 2 large cucumbers, halved and sliced
  • 1/4 to 1/3 cup sliced red onion
  • 1/4 cup greek yoghurt, plain
  • 1/4 cup white vinegar
  • 1 Tablespoon dill weed
  • salt & pepper to taste
  • 1 clove garlic, minced
  • 1 teaspoon honey or sugar

Mix all ingredients in a large bowl. Let salad chill in refrigerator for 30 minutes.

Texas Boaters Education Class

15894631 683956928452037 8901466855224964972 n 300x300 Texas Boaters Education ClassSea Star Base Galveston, in partnership with Texas Parks and Wildlife, will offer Texas Boaters Education classes on Saturday, May 12, 8 am – 5pm, 7509 Broadway, 5 th floor, for ages 13 years and older. Must be registered to attend.

The Texas Boaters Education class is required by Texas education law for all those born after August 31, 1993, who wishes to operate personal watercraft, including sailing vessels, of more than 14 feet, and any motor vessel with more than 15 horsepower. Approved by the Texas Parks and Wildlife Department, the course includes a final exam after which certifications are awarded to passing students. In partnership with the Texas Parks and Wildlife Department, the hands on class will focus on nautical terminology, safety equipment, rules of the road, legal and moral responsibilities and other important marine topics. Class instructor is Captain Margaret Candler, who is certified by Texas Parks and Wildlife.

The Texas Boaters Education class will cover nautical terminology, safety equipment, rules of the road, legal and moral responsibilities and more. In addition, students will board the 111 foot training vessel, BaySmart Express, where crew will combine traditional classroom instruction with modern technology and hands-on activities during a three hour cruise through Galveston Bay.

Students should dress comfortably and bring a sack lunch. A fun and unique on the water class, space is limited and registration is required. Participants will be eligible to receive their Texas Boaters Education certificate upon successfully completing the class.

Sea Star Base Galveston is a high adventure marine and maritime destination offering aquatic aducation programs that instill lifetime leadership, teamwork skills, and independence in body, mind and spirit.

Texas Boaters Education Class is $20 per person and students may register online at www.ssbgalveston.org. For information contact Captain Margaret Candler at (409) 572-2560 x 1006 or mcandler@ssbgalveston.org.

Art by Bill Edwards and Beafish Designs

Redfish on boat 1024x680 Art by Bill Edwards and Beafish Designs

Interview with Jan Edwards

Tell us about yourself and Bill’s passion for photography, fishing and nature.

Bill and I met in 1981 when I interviewed for a position in General Electric’s renowned inhouse advertising agency. They told me there was an opening in the Louisville office and that I would be meeting with the creative director, Bill Edwards. (It should have been a red flag to me about his punctuality that I waited THREE HOURS for him at the airport, but that’s another story!) What struck me during my visit to their office were his hands: they were thick and masculine but moved in an artistic way I’d never seen before. I just remember noticing the pen in his hand as he sketched something out and wondered if I was completely in over my head in the creativity department. Cotton tees 300x214 Art by Bill Edwards and Beafish Designs

After we married in 1986, he became the creative director for McCann Erickson’s office in Dallas. While his business strengths were in branding and corporate identity, his personal creative expression increasingly developed through his photography. He had a long contract with Getty Images, shooting anything that might lend itself to use in advertising — and since he took off for the coast for offshore fishing every chance he could, the ocean became his subject more often than not.

How did Bill get the idea to convert his photography into his beautiful PhotoArt?

We moved to Houston in 2001 and Bill began to spend more time down in Galveston and Port Aransas. He was frustrated with corporate America having gone through a cycle of layoffs and was looking for a way to combine his passions. He was experimenting with his camera and Photoshop, and seemingly “stumbled” onto something extraordinary. The first one he completed was a tuna – he spun his computer around and said to me, “Well, what do you think about this?” We both knew he’d “hooked into a big one.”

He created a few pieces and placed them in galleries along the Gulf Coast. After Hurricane Ike demolished the Strand, he joked that he was famous because he had art “all up and down the coast.”

But he persevered, and the then owner of Galveston Outfitters suggested Bill start putting his art on apparel. He began with his signature “Double Dot Redfish” and it took off. The colors are so vibrant and complicated, it’s actually very difficult for silkscreeners to get it right, but Bill was always on press guaranteeing that they did.

Also, the logo itself is one of his best. The B-E- A stands for Bill Edwards Art, but it became his battle cry and mantra after he was diagnosed with stage four metastatic cancer in 2009. His courage and attitude were inspirational, and led him to pen the statement for what Beafish means: “It’s about the wide open sea and the great outdoors – and the ability to use our God-given talents to make a difference in the lives of others. So when life sends you downstream, swim upstream and make a splash!”

He fought so hard, but in his passing, we believe his story and art are even more inspirational and important.

Shortly after he died, Gulf Coast Conservation Association contacted me about putting his crab art on a serving tray for their auctions. I’d never even seen it before, but then I found an external hard drive with lots of art I’d never seen. Our daughters and I decided we’d do what we could to make sure his art can live on.

Last year we expanded into dri-fits, and the response has been fantastic. It seems to be where the market is going, and customers value the fabric quality and SPF factor.

What can we expect to see in the future from Beafish Designs?

More apparel, for sure – different colors and new designs. But we’d also like to use the art on home décor and beach accessories.

Where can people purchase Beafish Deisgns apparel and prints?

In Houston, they are currently exclusively in Berings, but we’re actively looking for more retailers in the Bay Area, particularly in Kemah or Galveston. Our apparel is also carried in Rockport‘s Tackletown and Port Aransas’ Fish Tales, although the latter has not yet re-opened after Harvey. We also plan on participating in the Galveston Shrimp Festival again. Limited pieces of art and apparel are available online at www.beafishdesigns.com.

2018 Texas Outlaw Challenge

outlaw challenge 2018 Texas Outlaw Challenge

Countdown to the “Biggest Performance Boating Event in Texas” has begun!

One of the most respected and popular speedboating events in North America, the Texas Outlaw Challenge will kick off its 11th Annual event June 20- 24. The 2018 event is again upping the ante with more excitement and public events. The event of the season features million-dollar performance powerboats and offers the opportunity not only to see, but to hear the roar of thunderous horsepower, and feel the chills and adrenaline pumping through your veins as you experience performance power boating at its best.

IOGP 2018 Texas Outlaw ChallengeThis significant Texas performance boating event has the support of seven local Texas cities and city councils, including Seabrook, Nassau Bay, Kemah, El Lago, Pasadena, Clear Lake Shores, League City and Galveston, and is a U.S. Coast Guard Permit approved event.

The Texas Outlaw Challenge supports the local community and businesses with a substantial economic impact that is estimated well over $1 million each year. A more significant impact to the economy is anticipated in 2018 with the added attractions of Formula One racing and expanded public events – a fantastic boost to the local economy.

The Texas Outlaw Challenge responsibly supports several local charities, donating over $100,000 since 2008 including $50,000 donated to Harvey Relief through generous event participant and sponsor donations. These proceeds help the following local charities: Shriners Children’s Hospital, The Bridge Women’s Shelter, Boys & Girls Harbor, Clear Creek Environmental Foundation, Kemah Lions Club, Seabrook Rotary, Seabrook Marine Group, Galveston-Houston Families Exploring Down Syndrome, and various Veterans groups.

The five-day high performance packed event features over 250 performance boat teams totaling over 500,000 Horsepower that will be powering into the area from coast to coast including international participation from Canada,Europe, and Dubai, to name just a few.

Huski Chocolate Superboat debut.

There will be two BIG additions to the Texas Outlaw Challenge this year.

First, the selection of our Clear Lake community to host the season opening event of the International Outboard Gran Prix Formula One boat racing circuit. Second, the unveiling of a new Superboat Unlimited race team from our hometown. Superboat Unlimited features the largest and fastest boats on the international circuit.

The team unveiling will be featured on the evening of Thursday, June 21 at the Stampede Street Party that is open to the public in the Kemah lighthouse district.

Except for race participants, the entire lake will be declared a no-wake zone during scheduled 9 a.m. to 2 p.m. race activity on Friday and Sunday. We’re expecting a massive increase in water spectating and on-shore viewing.  Spectacular viewing locations will be available by ticket purchase.

Saturday will feature the Gunslinger Power Run and Boat Parade.

In between it all, check out the High Horsepower Car Show featuring exotic cars, vintage muscle, extreme race cars and participation in the Steel Horse Stampede Charity Bike Rally, both held on Saturday.   

Sunday, the highly anticipated Formula 1 Finals in Clear Lake will be on display with great spectator ticket viewing areas at Water’s Edge, Villa Capri and Endeavour Marina. Pre-purchase tickets online at www.TexasOutlawChallenge.com.

Don’t miss this fantastic 5-day Texas Outlaw Challenge horsepower weekend!

SCHEDULE OF EVENTS

Wednesday, June 20

Welcome Outlaws – You’re in Texas NOW! – Sam’s Boat.

Thursday, June 21

6 pm – 11 pm: Stampede Street Party & Offshore Performance Display in Kemah. The highly anticipated, unveiling of the New Super Unlimited local racing team. Million Dollar Boat displays featuring cars, trucks, and boats. Walk the streets of Kemah, enjoy great Rock the Dock Entertainment at the Boardwalk.

Friday, June 22

9 am – 1 pm: Formula One – Pre-Qualifying Races and Radar Run Shootout. ESPN 2 will be featuring coverage of the Formula One Races on Friday and Sunday.

9 pm: Kemah’s Fireworks Display. Continue the evening with live bands, bars, saloons and local shops.

10 pm Miss Outlaw Bikini Contest at Cabo

Saturday, June 23

Gunslinger Poker Run

Register your performance boat and join the Outlaws on the water.

Sunday, June 24

IOGP Formula 1 FINALS

Tickets for spectator events/viewing will be available online. Pricing from $10 and up depending on the venue.

For more information, updates, registration and to buy spectator tickets online visit us at texasoutlawchallenge.com

The Galley: Savory nuts, wine and brie

Sometimes you want to entertain light. You’ve had a big mid-day meal and the party continues. That’s when you plan a fun wine tasting and include nuts, cheese and apples for substance.

Plain nuts are fabulous on their own, but savory nuts add a bit of spice, salt and aromatic zest. They also show a little TLC for your guests. The following recipes pair well with Brie. The creamy butteriness balances the spice. Wines that pair well will be more sweet, without tannins. Examples are Riesling, pinot noir, rosé, or bubbles! A jar of rosemary-herbed Spanish Marcona almonds are an easy third nut option.

baked brie The Galley: Savory nuts, wine and brie

Baked Brie

Preheat oven to 350 degrees F. Place 1/4 wheel brie on a cookie sheet covered in parchment paper. Optionally, you may drizzle with  honey. Bake 5 to 7 minutes, or until cheese starts to ooze but not melt.

spicy pecan recipe The Galley: Savory nuts, wine and brie

Hot & Spicy Pecans

  • 2 Tablespoons butter, melted
  • 1 Tablespoon Worcestershire sauce
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 cups pecan halves
  • 1 Tablespoon chili powder
  • Preheat oven to 300 degrees F.

In a medium bowl, mix butter (melted), Worcestershire sauce, red pepper, salt and garlic powder. Stir in pecans and gently toss with chili powder until coated. Spread pecans on a baking sheet and cook 30 minutes in oven. Stir every 10 minutes.

Curried Cashews

  • 1/4 cup butter
  • 1 1/4 cups roasted cashews, salted
  • 2 Tablespoons curry powder
  • salt to taste

Melt butter in a sauté pan. Add nuts. Cook slowly over medium heat until cashews are browned. Move to a plate covered with a paper towel to dry. Sprinkle with the curry powder.

Alex Leva of Blue Wave Boats

Blue wave alex Alex Leva of Blue Wave Boats

Alex Leva, left, and Tim Long with a mixed bag of fish.

Blue Wave Boats is excited to announce that long-time industry professional, Alex Leva has joined the company as manufacturer representative and director of fishing.

In his new role with the brand, Leva will be responsible for manufacturer and dealer relations in Florida and the entire East Coast.  Steven Parks, Blue Wave president commented, “We are thrilled to bring Alex on board.  Not only is he well respected for his work with other leading boat brands, he’s got a great eye for design, growth and marketing opportunities.  His experience will be invaluable as we continue to grow the brand.”

Leva is a 33-year veteran in the boating industry, having most recently served as president of HydraSports Custom Boats. Under his leadership HydraSports Custom brought the world’s largest center console, the 53 Suenos, to market.

A little-known fact is in 1999 Leva visited the Blue Wave facility in Oklahoma with his friend and fishing buddy, Tim Long, to explore positions as reps.  While Leva decided to stay with HydraSports, Long joined Parks Manufacturing and became a minor partner in 2017.  Leva remained close to his friend Tim as well as the Parks family, who developed the Blue Wave and Silver Wave brands of boats.   

Leva states, “What attracted me to the Blue Wave brand in the first place is what brings me back today; the versatility, performance and pricing of the boats is without comparison in the industry.”  Leva is especially drawn to the 2800 Pure Hybrid and the 2400 Pure Bay for their inshore, skinny water capabilities and their ability to run 40 miles offshore into the Gulf.  Leva goes on to say, “These hulls are magic.  I totally understand why the Blue Wave brand is the go-to boat for the top guides in Texas and Louisiana.  It’s going to be a lot of fun bringing these boats to Florida and the East Coast.”   

About Blue Wave Boats

Blue Wave was founded in 1992 and is headquartered in Seminole, OK. Blue Wave builds bay boats from 20’ to 28.’  In 2017 Blue Wave announced the 2800 Pure Hybrid, the world’s largest bay boat.  This model immediately gained the boating industry’s attention, even earning a Best Boat title from Florida Sportsman Magazine.

For more information, visit www.bluewaveboats.com

EuroSport Marine

euro zar EuroSport Marine

ZAR Formenti 85SL

Your Yachting Lifestyle Company in Texas

EuroSport Marine is all about supporting the yachting lifestyle.  They import ZAR Formenti Rigid Inflatable Boats (RIB’s) from Italy.

The ZAR Mini line is a rugged aluminum boat that is lightweight and practical.  Coach boats, fishing boats, lightweight tenders, and other uses make this a cost-effective solution for many.  This boat is like the ‘standard’ RIB most people think about where the tubes are wrapped around the hull.  There are many center console options and can be easily customized to fit a broad range of uses.

The ZAR ZF is the ZAR Formenti high end tender line that ranges in size from 10 ft to 15 ft in one-foot increments.  The ZF series has all the features of the ZAR Sport Boat line, in a more compact package.  It allows a yacht owner to dial in exactly the size of boat to fit a particular swim platform or davit.

The ZAR Formenti Sport Boat line is the top of the line RIB made anywhere.  Along with the ZF line, the sport boats are all hand made in a small village in Italy outside Milan.  These stunning boats are unlike any other RIB on the market, and are a must see.

See all these boats in EuroSport’s showroom located at 804 Anders Lane in Kemah.  Give them a call at 1-832-308-0190 anytime or stop by and visit them.

Crawfish for the Win!

Tis the season for mudbugs! Crawfish are plentiful and besides heading out to your favorite fresh fish market for the little crawlers or restaurant for a well seasoned boil by the pound, you can enjoy recipes with your leftovers or buy bags of frozen pre-cooked crawfish meat. It’s all good.

You can sometimes find more healthful versions of the following recipes. However, full disclosure here, these all include calorie happy ingredients, and the taste is worth the splurge.

crawfishsolo Crawfish for the Win!

Jalapeño Crawfish Dip

  • 1/2 stick butter
  • 2 cups of mixed and chopped onion, celery and green bell pepper
  • 1/4 to 1/3 jalapeño, finely chopped
  • 3 cloves garlic, minced
  • 2 cups of boiled crawfish tails
  • 1 8 ounce package of cream cheese
  • 1/2 Tablespoon Tony Chachere’s Creole seasoning
  • salt and pepper to taste.

Heat butter on medium heat in a medium pan. Add chopped veggies, jalapeño and cook until onions are translucent. Add minced garlic and continue to stir.

Add crawfish tails and stir, until warm. Add cream cheese to the mixture and stir until melted. Add salt, pepper and Creole seasoning. May be served hot or cold on small baguette slices or bagel chips.

crawfish pasta recipe Crawfish for the Win!

Debbie’s Crawfish Fettuccine

  • 1/2 stick of butter
  • 10 cloves of garlic, minced
  • 2 cups of sliced mushrooms
  • 1 lb. cooked Louisiana crawfish tails
  • 1 squeezed lemon
  • 2 teaspoons Tony Chachere’s Creole seasoning
  • 2 Tablespoons flour
  • 1/2 pint heavy cream
  • Cooked pasta for 4 servings.

Saute: butter, garlic and mushrooms.

Add: crawfish, lemon, seasoning, and flour.

Add cream last and cook till done.  Serve over fettuccine or farfalle.

Pair with white wines such as Riesling or Albariño.

Debbie’s Crawfish Balls

  • 1 lb crawfish tails, chopped fine
  • 1/2 teaspoon fresh cayenne pepper
  • 1/4 cup chopped parsley
  • 1/4 cup chopped green onions
  • 1/4 cup chopped bell peppers
  • 2 teaspoons salt
  • 2 teaspoons red pepper flakes
  • 1 egg, beaten
  • 1/2 cup bread crumbs

In bowl mix crawfish, pepper, parsley, onions, bell peppers, salt and red pepper.

Add: egg and bread crumbs and mix.

Form into balls (hint, coat hands with oil to make rolling easier).

Place on lightly greased cookie sheet.

Bake at 375 degrees for 12-15 min.

Makes 50 crawfish balls!

Keels & Wheels Concours d’Elegance Announces 2018 Featured Marques

kwphoto Keels & Wheels Concours d’Elegance Announces 2018 Featured Marques

The 23rd Annual  Keels & Wheels Concours d’Elegance, benefiting Today’s Harbor for Children, formerly known as Boys & Girls Harbor, has announced the Featured Marques for the event slated for Saturday and Sunday, May 5-6, 2018.

The Concours, presented by title sponsors Bay Area Regional Medical Center and the City of Seabrook, will feature the automobile Marques of Ferrari, Pierce-Arrow, and Super Cars. The event will also be honoring Vintage Wooden and Classic Glass boats. Owners of classic cars and antique wooden boats are encouraged to register for the judged competition. Judging takes place on Saturday, May 5. The classic boating side of the event is sanctioned by the Antique and Classic Boat Society, an international organization established to standardize the judging procedure.  An incredible array of  classic wooden boats and vintage fiberglass boats, both large and small, will be on display.

The weekend-long, nationally acclaimed classic car and vintage wooden boat show takes place each spring at the Lakewood Yacht Club in beautiful Seabrook, TX and attracts more than 15,000 attendees. The car and boat exhibitors come from every part of the United States, contributing to the more than $1.7 million that the Concours has raised to date for local charities.

Sixty car and 20 boat judges evaluate nearly 40 classes for cars and 20 classes for boats. In addition, Keels & Wheels welcomes celebrity and VIP judges to participate in honoring select vehicles and boats.

Invitations and entry forms for the 2018 Keels & Wheels event are available online. Because only 200 automobiles and 100 boats will be selected, it is important for submissions to be made as early as possible. Potential exhibitors are asked to submit one photo of the car or boat, along with year, make, model, owner information and a brief history of the entry. Keels & Wheels does not typically consider any automobiles newer than 1972 for entry in the event.

For more information about submitting your classic automobile or antique boat, or to download an entry form, please visit www.keels-wheels.com or follow us on Facebook.

About Keels & Wheels Concours d’Elegance:

Keels & Wheels Concours d’Elegance is a weekend-long, nationally acclaimed classic car and vintage wooden boat show that takes place each spring at the Lakewood Yacht Club in beautiful Seabrook, Texas. Keels & Wheels welcomes approximately 200 cars and 100 boats, and has raised more than $1.7 million for local charities, while drawing thousands of participants and spectators from all over the U.S. and Europe.

Proceeds from the 2018 event will again benefit Today’s Harbor for Children, whose mission is to provide a home and safe environment for abandoned and abused children and healthy, comprehensive care for children and families in crisis. For more information please visit www.keels-wheels.com or follow us on Facebook.

Bay Oil Company Keeps Galveston Bay Moving

bayoil Bay Oil Company Keeps Galveston Bay Moving

Bay Oil Company, a fourth generation, family-owned business, has been serving fuels and lubricants to Houston and the surrounding areas since 1921.  We proudly introduce our new Marine Division, providing non-ethanol fuel to vessels and fleets of all types throughout the greater Galveston Bay system and Houston Ship Channel.

United States Coast Guard approved for over-the-water transfers, we can deliver fuel to you, service dockside fueling, or you can bring your trailered boat to our on-site bulk facility.  On-demand service, 24/7 live dispatch, and customizable delivery schedules set us apart.  Bay Oil Company’s Marine Division is committed to providing the highest quality fuels and services to our clients—keeping you fueled up and on time!

In the Galveston Bay system, we are currently providing fuel to the following client types:  tug boats and barges, racing and pleasure boats, fishing guides, cruise lines, shipping companies, emergency and repair services, fishing fleets and luxury yachts.  Our family lives right here in the Bay Area and we all own boats and love the water.  It was only natural to expand our Bay Oil Company to provide products and services to our friends in the marine industry.

For more information or to set up a delivery:

Call:  833-BAY-FUEL

www.bayoilmarine.com

Texas Outlaw Challenge

June 11 – 20, 2018

Clear Lake & Galveston Bay

1015101 547382705303252 170671288 o 300x227 Texas Outlaw Challenge

Warming Drinks and Food Bowls

By Betha Merit

Houston, we had snow! And what a year it was. We started with hosting the Super Bowl, went on to survive Hurricane Harvey, won the World Series and then had snow that delighted hearts with our winter wonderland morning after. Bottom line for this column is that we got to enjoy some cold weather. And now we need some warming up.

There are a great variety of hot drinks to be enjoyed, and a touch of hooch make them especially fun to be shared with friends or when entertaining. One of my favorites is heating up eggnog and sprinkling with nutmeg then adding a shot of whiskey or rum. Many hot drink recipes can be made without the alcohol if you have minors in the crowd.

My friends know me for cooking healthy, simple one pot dinners, a lot. They are easy, filling, feel warm in the hands while eating, and have been dubbed as, “pure sustenance.” The basic recipe is to brown a pound of ground meat (chicken, turkey, beef, bison, lamb, etc.), add spices and herbs to the browning with a dollop of olive oil. Then cut up and toss any veggies from the fridge into the pot, or add bags of frozen veggies from the freezer. Additional items might be quinoa, wild rice, potatoes or sweet potatoes. These last additions may be pre-cooked or added raw to the browned meat and veggies; you just adjust the water amount for what you add. If pre-cooked, you may add the veggies and any of the extras with a few tablespoons of water and cover with a lid.

bison bowl Warming Drinks and Food Bowls

One-Pot Bison Bowl

  • 1 pound ground bison
  • 1 to 2 Tablespoons olive oil
  • 1/2 cup diced onion (frozen or fresh)
  • 1 Tablespoon dried minced garlic
  • 1 teaspoon ground cumin
  • 1-2 Tablespoons of your favorite dried green herb (thyme, dillweed, basil, etc.)
  • 1/4 teaspoon cayenne pepper
  • 2 Tablespoons tomato paste (optional)
  • 3 small Mexican gray squash, chopped (any green squash will work)
  • 1 – 1 1/2 cups cooked wild rice blend
  • 2-4 Tablespoons water or any broth
  • 1/2 bag of frozen kale
  • salt and pepper to taste.

In a large skillet sized pan, drizzle olive oil as pan heats. Brown bison, onion and garlic on medium to high heat until crumbly. Add herbs and spices and optional tomato paste. When blended, lower to medium heat and move the meat to the edges of the pan to form a circle with an open middle, add the squash and frozen kale to the pan, pouring the liquid over the top and covering with a lid. After about 20 minutes of good simmering, add the cooked rice and stir everything together. Cook another few minutes, adding liquid if needed. Salt and pepper to taste.

tequila hot chocolate Warming Drinks and Food Bowls

 

Tequila Hot Chocolate

  • 1 ounce tequila
  • 6 ounces hot chocolate (your choice on how you make it)
  • 1-3 Tablespoons whipped cream
  • dash of chili powder for garnish.

Add tequila and hot chocolate to a glass. Garnish with a hearty dollop of whipped cream and a dash of chili powder.

Warm-You-Up Hot Toddy

  • Boiling Water
  • about 5 whole cloves per drink
  • 1 lemon wheel
  • 2 teaspoons brown sugar
  • 3-4 Tablespoons fresh lemon juice
  • 2 ounces scotch (or any whiskey)

Fill a mug with boiling water and let stand to heat up. Meanwhile stick the cloves in the lemon wheel. Now empty the mug and fill just over half way with fresh boiling water. Add the brown sugar, stirring to dissolve. Add the lemon wheel and stir. Now add the lemon juice and scotch and stir once more. May remove the lemon wheel and attach to side of mug.

Gift Guide for Surfers

Surfers Gift Guide Gift Guide for Surfers

Rob Sawyer (@singlefinsociety) in Galveston. Photo by Adam Valadez (@adamisraelvaladez)

CAPTAIN FIN 272x300 Gift Guide for Surfers

CAPTAIN FIN Slasher El Bull 6.5 – The Slasher is a must have. This fin works best in 2+1 longboards providing smooth rail-to-rail surfing and tight turns. www.captainfin.com

TRUEAMES Greenough 4-A Volan – Chuck Ames and the crew at TrueAmes make some of the best fins in the world, by hand, in California. The 10” Greenough 4-A Volan is an all around great fin for any singlefin longboard. www.trueames.com

BIRDWELL BEACH BRITCHES 311 Medium Length Boardshorts – Handmade in the USA with a lifetime guarantee. These iconic boardshorts are made with SurfNyl fabric for strength, comfort, and durability. They also feature triple lace closure with nickel plated grommets and the signature Birdwell wax pocket. www.birdwell.com

BEECH BRAND Serape Beach Towel – Beech Brand towels were created and designed for surfers. These towels have a revolutionary antimicrobial technology to help prevent the growth on a wide array of odor and stain causing bacteria, fungi, mold, mildew, algae, and is environmentally friendly. www.beechbrand.com

BRIXTON Bells Straw Hat – This wide brimmed straw hat from Brixton is key for long beach days. This hat will provide full coverage protection for the face, neck and ears. It is also lightweight. www.swell.com

PICKLE WAX REMOVER – The Pickle Wax Remover® is a unique tool used to remove the surf wax from any surfboard. It is not only green in color it is “green” for the environment. The Pickle contains 100% recycled ingredients and does not contain or use any harsh chemicals. The Pickle is reusable and can clean board after board after board. www.picklewaxremover.com

SMITH OPTICS Lowdown ChromaPop – Smith Optics’ signature sunglasses with ChromaPop color enhancing technology make beach days easier on the eyes. These lenses are impact-resistant and offer 100% UV protection. www.smithoptics.com

AQUATECH AxisGO iPhone Water Housing – AxisGO™ is the ultimate Smartphone Imaging System. Designed to protect your iPhone from the harshest weather conditions, while offering the freedom to safely capture those special moments underwater. Capture beautiful images and stunning video with ease, then share instantly with full touchscreen sensitivity. www.aquatech.net

 

CANVAS SURFBOARDS Purchase Longboard – The Purchase is the perfect classic noserider. Its deep dish concave in the upper third portion of the board makes for long nose rides through critical sections. It does it all. www.canvassurfboards.com

The Galley: Thanksgiving Sides

Individual Traditions

By Betha Merit

Beyond the turkey and dressing, everybody has their favorite Thanksgiving side dishes. There are green bean casseroles, candied yams (or the mashed with marshmallows on top version), and jello salads of every kind. These recipes, which include potatoes, gravy, cranberry sauce and relishes are part of a passing down of tradition, and make us feel like we are part of something that came before us.

In addition to the standards, my family has a few sides introduced in the 60’s that were non-traditional. They have stood the test of time and pop up on our tables to this day. You might be interested in starting the tradition of adding a tradition and introducing something new. I now add cheddar cheese to that bean green, mushroom soup, french fried onion favorite; never going back. Scientists say that our olfactory sense is the most primitive and memory provoking, and perhaps that’s why Thanksgiving has always been a favorite holiday. There is nothing like the smell of roasted turkey and dressing and all the et cetera’s to warm your November heart.

artichoke pie recipe 300x300 The Galley: Thanksgiving Sides

 

Aunt Janice’s Artichoke Pie

  • 1 pre-made pie crust, uncooked
  • 2 eggs
  • 1/4 cup shredded parmesan
  • 2 cups shredded mozzarella
  • 1 package frozen artichoke hearts (or several drained cans), cut in bite sized pieces
  • 1 clove garlic, minced (or similar amount in dried or powder version)
  • 1 teaspoon Herbs de Provence or your favorite green spice
  • 1 Tablespoon olive oil
  • Salt & pepper

Saute’ defrosted artichoke heart pieces in garlic and olive oil. Season with herbs, salt and pepper. Cool slightly. Mix beaten eggs with cheeses and artichoke hearts in a bowl. Add mixture to pie crust. Bake at 350 for about 1 hour.

plate 300x300 The Galley: Thanksgiving Sides

Grandma Vera’s Zucchini, Basil, Cheese Casserole

  • 3 medium sized zucchinis shredded or chopped
  • 1/2 chopped small onion
  • 1 clove garlic minced, or comparable in dried or powdered garlic
  • 2 Tablespoons butter
  • 2 eggs
  • 1 Tablespoons each; dried basil and dried parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 to 1 1/2 cups shredded colby jack

Saute’ zucchini, onion, garlic and butter in large pan until tender. Set aside and mix the remaining ingredients in a large bowl. Add the zucchini blend and mix together. Pour into a greased 10” by 10” baking dish. Bake uncovered about 35 minutes or longer, until knife inserted in center comes out clean.

Aunt Ethel’s Yoghurt Jello Salad

  • 1 small package any flavor jello (raspberry, peach, lime, orange…)
  • 1 cup fruit in the bottom yoghurt (mix or match jello flavor)

Choose a glass serving bowl that will hold two cups, and dissolve jello in 1 cup boiling water until clear of granules. Cool 10 minutes. Whisk in the yoghurt until lumps are gone or nearly gone. Chill until set. Garnish with fruit or whipped cream if desired.