The Yacht Sales Company
Galati Yacht Sales
Quantum Sails
South Texas Yacht Service
Sea Lake Yachts
Blackburn Marine
Marina Del Sol
Seabrook Marina
Laguna Harbor
Sundance Grill

The Galley: Red Snapper Two Ways

By Betha Merit

Red Snapper is in season and colorful, fresh recipes abound. A fun suggestion for foodies is to research several similar recipes and then add your own twist. In the South, that might be a dash of cayenne or tiny bit of minced jalapeño. Using juice from limes or clementines instead of the standard lemon is another change-up. Creative substitution is a great option with limited galley ingredients while on the water. Who knows, you might invent the seafood equivalent of the genius BLT or PBJ sandwich. Speaking of which, the world is always ready for another take on ceviche…

limecilantro snapper recipe The Galley: Red Snapper Two Ways

Lime Zest Cilantro Snapper

  • 6 (6 to 8-oz) red snapper fillets (with or without skin)
  • 6 Tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 cup finely chopped fresh cilantro
  • 1 1/2 Tablespoons minced garlic
  • Finely grated lime zest from two limes
  • Juice from the two limes
  • Dash or two of cayenne pepper

Brush both sides of fish with 3 Tablespoons oil and sprinkle with salt and pepper. Toss together cilantro, garlic, zest half reserved lime juice, and cayenne in a small bowl.

Pan sear snapper at medium high heat about 4 minutes on each side. Transfer fish, skin side up to a platter. Sprinkle with cilantro mixture and drizzle with remaining 3 Tablespoons oil. If desired, add remaining fresh lime juice.

Side Dish Option: roasted fingerling potatoes cooked with rosemary, butter/olive oil, and garlic.

baked fish recipe The Galley: Red Snapper Two Ways

My Mom’s Baked Fish Recipe

Serves 4 (cut ingredients in half to serve 2)

  • 4 (8-ounce) red snapper fillets, about 1/2-inch thick
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 fresh onion cut in rings
  • 2 bell peppers, cut in rings
  • 1/2 cup (1 stick) butter
  • 2 Tablespoons dried parsley flakes
  • 1 Tablespoon Worcestershire sauce
  • 1 cup freshly grated Parmesan
  • 2-4 cups cooked rice. (white, brown, jasmine, wild…)
  • Preheat oven to 350 degrees F.

Season the fish with salt and pepper. Spread the onions and peppers in a 13 x 9-inch glass baking dish and place the fish on top. Dot the fish with butter. Sprinkle with a little Worcestershire sauce and parsley and cover with foil.

Bake for 30 minutes then baste fish with pan juices. Sprinkle the fish with Parmesan; if desired, place under the broiler for about 2 minutes or until the cheese browns. Spoon the vegetables and pan juices over the fish.

Serve with steamed rice.

Celebrating Four Years of Coastal Life Coverage

gulf coast mariner 4 year Celebrating Four Years of Coastal Life Coverage

By Charles Milby

Thanks for the memories.

Four years ago we started a boating magazine for Galveston Bay. My background was racing sailboats. I had done it all my life and I still enjoy doing it today. So, that’s what we did. We covered regattas, cruising out to Red Fish, and of course junior sailing.

Early on our readers informed us that they also like to fish along with sailing. We got the message. Now we cover both; offshore fishing and bay fishing along with the yachting scene. It’s been a great four years and we’re looking forward to the next four.

Thank you to all of our advertisers, writers, photographers, contributors and readers. We can’t do what we do without you. Now make sure your boat is in good working order and stay safe. Hope to see you on the bay.

Meet the Surfboard Shaper – David Cunningham

david in blue room Meet the Surfboard Shaper   David CunninghamDavid Cunningham of Horizon Board Company

Interview by Kelly Groce

Photography by Adam Valadez

David Cunningham is a Texas based surfboard shaper for Horizon Board Company and a flyfishing rod designer for Marshfly USA. We dropped in on David at his shaping shack in Surfside and had the pleasure of talking with him about his shaping style, philosphy and the future of Texas surfing. Enjoy.

The age old question: how did you get into surfboard shaping?

I got into board building because I wanted good quality boards and did not want to have to pay retail prices for them. Same goes for the rod building, I have always had a dilemma with purchasing things that I can learn to build myself.

Are you more influenced from surf style of the past or present?

I am most influenced from the surf style of the past. Specifically the transitional period from the late 60’s through the mid 70’s. I always admired the styles of guys like Larry Bertleman, Billy Hamilton, Gerry Lopez, and Rory Russel.

What’s your shaping philosophy?

My philosophy when it comes to shaping is following my routine/method. Never deviate. This allows me to achieve consistency. At the core, I believe that shaper is constantly evolving, and with every board I shape I am learning more/ keeping my mind open to new ideas and concepts.

horizon surfing Meet the Surfboard Shaper   David Cunningham

What are your most popular models?

Mid-lengths, I am working on new concepts for boards from 7-8 ft. Fish boards will always be a big part of what I do and of course classic long board shapes.

What is unique about the boards you shape?

I think what makes my boards unique is a good blend of past and present. I have a tendency to lean towards more classic/retro outlines, with contemporary rail profiles and bottom contours.

How is your shaping influenced by Texas?

Building boards for Texas is a challenge. I think a lot of Texas surfers fall victim to West Coast marketing strategies. I think it is important for a surfer to be honest about their ability, and the conditions they are required to perform in.  With that as a guideline, locally, I  am a fan of wider outlines, slight increases in volume, and fin configurations that work in slower wave conditions.

What do you want/see for the future of Texas surfboard shaping and surfing?

As far as the future of surfing in Texas goes, I hope that surfers continue to be open minded about the boards they are using. Currently, it’s really common to see a variety of boards in the water. This is good because it leads to progression. Twenty years ago a rider might not have been able to link to a board that was good for him because it wasn’t the cool thing or current trend. I hope this open mindedness continues. I think this is going to lead to new innovations and raise the bar of Texas surfing. As far as shaping goes, I really hope to see the younger generation get involved and I hope that the older shapers look for someone to mentor. That’s how I learned, and without the younger guys getting involved hand shaping boards could become a lost art.

Not only do you make surfboards, but you also make your own fly fishing rods. Tell us more about that.

I have been building rods for over 20 years, I started off with conventional rods, and as I grew as an angler I became interested in flyfishing. With that I started to design fly rods for Marshfly USA. It’s been a great project between myself, Rob Schumske, and James Jackson. We have had Marshfly up and running for three years and it has been a great blend of high performance fly rods, apparel and accessories . Our main focus has been inshore saltwater rods, but we have also been engaged with some trout fisheries located in Georgia, Colorado, and the Texas Hill Country.

When you aren’t shaping, where can we find you?

When I am not shaping you can find me hunting, fishing, and surfing with my family. Texas has been a great place for me to stay balanced, I love the outdoors and there are  plenty of activities to keep me occupied here on the coast.

If you are interested in getting a custom surfboard or fly rod made, feel free contact David Cunningham at:


The Galley – Appetizers and Wine Pairings

By Betha Merit

Sometimes it is helpful to have a few light food offerings up your sleeve. What better meal than a trio of appetizers with pairings of wine? Well, maybe steak and lobster with a chewy cabernet is preferable, but that is for another day.

The following food bites are high in protein, so a lovely baguette with herbed butter is a welcome accompaniment. Note the wine pairing suggestion for each. You may prepare some of the foods ahead, and just assemble in the galley, as you like. For each recipe you can find several variations on the internet, just tweak to your desired combinations.

antipasti recipe The Galley   Appetizers and Wine Pairings


Pair with sparkling wines like Prosecco or Cava. Serves 8

  • 24 slices salami (Genoa) about 4” diameter
  • 1 cup marinated artichoke hearts, drained and chopped fine
  • 1/3 cup roasted red peppers, drained and chopped fine
  • 2 Tablespoons pitted and chopped Kalamata olives
  • 4 ounces chopped fresh mozzarella
  •  1/3 cup chopped basil, save some for garnishing

Place one salami slice in each regular sized muffin cup, so it comes up the sides. Bake at 400 degrees for about 7 to 10 minutes or until salami is crisp. Let cool at room temperature. Next, in a large bowl stir together artichoke hearts, roasted peppers, Kalamata olives, most of basil, and the mozzarella cheese. Pepper to taste. If this mixture is made ahead, flavors meld excellently. Place the salami cups on a platter, and fill with the artichoke mixture. Garnish with remaining chopped basil.

meat ball recipe The Galley   Appetizers and Wine Pairings


Pair with a Pinot Noir. Serves 6-8.

  • 1/4 cup brown sugar
  • 1/3 cup honey
  • 1/2 cup ketchup
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 28-ounce bag cooked frozen meatballs
  • pinch of cayenne pepper
  • 1/2 teaspoon fresh cracked black pepper

Mix together brown sugar, honey, ketchup, soy sauce, peppers, and garlic. Place frozen meatballs in a 3 to 4 quart crockpot/slow cooker, and pour sauce over meatballs. Stir so all are coated evenly. Cook on LOW for four hours, stirring occasionally. Serve with toothpicks, appetizer forks. Also great served over rice or noodles.


Pair with Sauvignon Blanc or unoaked Chardonnay. Serves 4

  • 1/4 cup plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 large Granny Smith or Gala apple. Cut into 12 slices, brushing slices with lemon or orange juice to deter browning.
  • 4 ounces Cheddar cheese (or Swiss cheese etc.), sliced into 1/4” thick triangles
  • 4 ounces thinly sliced deli ham, cut in slices to cover half the apple

In a small bowl, stir together yogurt and mustard until smooth; set dip aside. On one apple slice, center a piece of cheese; wrap tightly around middle with a strip of ham. Repeat with remaining apples, cheese, and ham. Serve with dip on the side.

Surf Trip: K59, El Salvador

gblumenshine Surf Trip: K59, El Salvador

Garrett Blumenshine surfing a nearby spot, Sunzal. Photo Adam Valadez

friday waves Surf Trip: K59, El Salvador

Photo Kelly Groce

By Kelly Groce

The moment you arrive at K59 Surf Resort in El Salvador, you are in paradise. The smiling faces of the staff welcome you to their colorful, lush compound equipped with a pool, a 2-story palapa with hammocks, and a secluded right hand point break just steps away. Need I say more?

K59 is a 3 hour plane ride from Houston and about a 45 minute drive from the capital of El Salvador, which is San Salvador. Once you arrive at K59, you have no reason to leave. You have a perfect right hand point break all to yourself with a minimal crowd. The staff and other surfers from around the world will be the only happy faces you see in the water. El Salvador is situated straight south on the Pacific, which is great for picking up southern swells. The surf season in El Salvador is almost year round and no wetsuit is needed. The best months are from March to October. November through February, the waves are smaller but very clean. If you want to check out other waves nearby there are plenty such as Sunzal, Punta Roca, Mizata, etc.

Photo Adam Valadez @adamisraelvaladez

When you aren’t surfing, there’s plenty of other activities. The area is so beautiful, the best thing to do is to enjoy the views, take a dip in the pool, and enjoy a siesta in one of the hammocks while listening to the sound of the waves. You can also fish or explore the beach on low tide. One of the staff members can take you on a tour of nearby waterfalls, volcanos, or Mayan ruins. There is a masseuse at the resort, that gives a deep massage under a palapa, which is nice after surfing nonstop for days.

When you stay at K59 Surf Resort, 3 meals a day are included in your stay. Their menu offers delicious local cuisine, fresh seafood, fruit, and vegetables. They have ice cold El Salvador cervezas available, Pilsener and Suprema, for $2.00 which they put on your tab that you pay at the end of your stay.

The manager, Geovanny, and his staff go above and beyond to take care of you and make sure you are having nothing less than a great trip. Not only do they become your friends, they are very talented at surfing. It is amazing to watch.
When you stay at K59 Surf Resort, the only thing you have to think about is surfing. With staff that takes care of all your needs, food and drinks on site, comfortable bedrooms with A/C, and perfect waves out front – this place is a surfer’s dream.

To book your trip or read more about K59 Surf Resort, visit their website and check out their social media pages. Buenas olas!

Connect with K59 Surf Resort:



Instagram: @k59surfresort

Chris Bryars putting his twin fin to work. Photo Kelly Groce

Photo Garrett Blumenshine

K59 Surf Resort is a surfer’s paradise. Photo Kelly Groce

A local fisherman brings in fresh fish for ceviche. Photo Kelly Groce


Healthy New Year Recipes

By Betha Merit

few years back, I realized that new year’s resolutions were effective for me when adding something to my life, rather than taking away. So, instead of a plan to cut out cheeseburgers and chicken fried steak and doughnuts, let’s add veggies! And, let’s narrow it down to a group of veggies called brassica vegetables.

Brassica veggies are commonly referred to as cruciferous, so that puts us on the right trail. Broccoli, radishes, kale, cauliflower, brussels sprouts and many of the wonderful but unidentified veggies in your Chinese take-out are on this list. They are known for their disease-fighting substances and are low in calories, fat, and sodium. A good source of fiber, they contain a variety of essential vitamins and minerals, and there’s more.

They also contain phytochemicals, which occur naturally in plants and have a variety of health benefits for our bodies. One of the best-known benefits in brassica is their apparent cancer-fighting properties. These vegetables contain sulfur-rich compounds knowns as glucosinolates, which explains their characteristic bitter taste and pungent smell. Studies have shown that consumption of brassicas could reduce the risk for multiple types of cancer. Boiling these vegetables can reduce the compounds that give this healthy effect, but steaming, microwaving, and stir frying don’t appear to do so.

An internet search for brassica or cruciferous vegetables will delight you with colorful images and recipes to encourage you in your add-brassica-veggies new year’s resolution. The following list is a good start:

Brassica Vegetables

  • Arugula
  • Bok choy
  • Broccoli
  • Brussels sprouts
  • Cabbage
  • Cauliflower
  • Chinese cabbage
  • Collard greens
  • Daikon radish
  • Horseradish
  • Kale
  • Kohlrabi
  • Land cress
  • Mustard greens
  • Radish
  • Rutabaga
  • Shepherd’s purse
  • Turnip
  • Watercress
veggie stir fry Healthy New Year Recipes

Spicy Brassica Veggie Coconut Stir-fry

  • 2 TBSP coconut oil
  • 2 eggs, beaten (or substitute one chicken breast, cubed)
  • 2 cloves garlic, pressed or minced
  • 3/4 cup chopped green onions
  • 1 cup small slices or pieces of broccoli and cauliflower (or brassica vegetables of your choice)
  • 1 medium bunch kale, ribs removed and leaves shredded
  • 1/4 Tsp salt
  • 3/4 cup large, unsweetened coconut flakes
  • 2 cups cooked and chilled brown rice
  • 1 TBSP soy sauce
  • 2 TBSP Sriracha
  • 1 lime, halved and fresh cilantro, for garnish


Heat a large non-stick frying pan over medium-high heat. Add 1 teaspoon oil. Pour in the eggs and cook until lightly scrambled (or cook chicken pieces for about 3-5 minutes until no longer pink). Transfer the eggs (or chicken) to a large empty bowl.

Add 1 tablespoon oil to the pan and cook the garlic, green onions and brassica vegetables until tender, stirring frequently. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, for about 2 minutes. Transfer the contents of the pan to your bowl of eggs (or chicken).

Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are golden. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.

Pour the contents of the bowl back into the pan. Add the soy sauce, sriracha and juice of 1/2 lime. Stir to combine.

Slice the remaining 1/2 lime into wedges, then divide the stir-fry into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves. Offer red pepper flakes and extra sriracha.

Parmesan Cauliflower Healthy New Year Recipes

Roasted Parmesan Cauliflower

  • 1 small head of fresh cauliflower (or any brassica veggie of your choice)
  • 2 -3 TBSP olive oil
  • 1-2 cloves of garlic, minced
  • salt and pepper to taste
  • 1/2 cup fresh grated parmesan cheese
  • fresh baby arugula for garnish


Preheat oven to 450 degrees F. Cut the cauliflower into 1/4 inch thick slices, then cut those slices into smaller bites. Combine olive oil, garlic, salt and pepper in a large bowl. Toss cauliflower slices in the olive oil mixture to coat. Spread cauliflower in a single layer on a baking sheet.

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately with baby arugula surrounding the plate.

Going Skinny

Four small skiffs for fishing Texas marshes and backwaters

east cape caimen2 Going Skinny

east cape caimen Going Skinny


A little skiff with attitude. This boat is the perfect blend of beauty and function.  It can comfortably cross open bays and pole after tailing reds. It is one of the  most versatile boats in East Cape’s lineup. The Caimen is synonymous with simplicity.


  • Length: 17’ 10”
  • Beam: 61.5”
  • Draft: 4”- 7” (Fully Rigged w/Two Anglers & Gear )
  • Recommended HP: 25-70

407.658.7933 |


The Hell’s Bay Professional is a very versatile boat for fishing a wide variety of conditions. This skiff is the perfect blend of shallow water draft, dry comfortable ride and stability. The length to width ratio of the Professional allows for easy poling, responsive turning, and has the ability to handle a variety of water conditions. If stalking the shallow flats or fishing the backcountry is what you are after, then the Professional should be your skiff of choice.


  • Length: 17’ 8”
  • Beam: 70”
  • Weight: 550 lbs
  • Draft: 4.5” (with engine/fuel)
  • Recommended HP: 60 – 90

321.383.8223 |


When Brian S. Little designed his first aluminum poling skiff he had one main design feature he wanted to accomplish; NO hull slap. Hull slap is created by waves hitting the boat at a less than desirable angle. The Versatile is designed and built to counteract the waves that cause fish spooking hull slap.

The Versatile is also designed to pole straight and allows the guide to spin the boat easily when needed. This shallow draft skiff, with a zero dead rise hull, offers a deck layout with storage for six 9’ 6” fly rods and walk-around gunnels you can actually walk around.


  • Length: 17’ 6”
  • Beam: 78”
  • Recommended HP: 30 – 50

281-380-7304 | |



  • Length: 15’
  • Beam: 86”
  • Dry Weight 650 lbs
  • Draft (rest): 6”
  • Draft (on plane): 3”
  • Fuel Capacity: 20 Gal.
  • Recommended HP: 90
  • Max Capacity: 3


956-233-9489 |

Be sure to also check out skiffs and shallow draft boats from:

Coast Guard Foundation Appoints New President

url Coast Guard Foundation Appoints New PresidentRegional Director of Philanthropy Susan P. Ludwig Selected to Lead Organization

The Coast Guard Foundation, a non-profit organization committed to the education and welfare of all Coast Guard members and their families, announced today that Regional Director of Philanthropy Susan Ludwig will replace Anne B. Brengle as president. Ludwig will assume her new position in January following Anne’s retirement this December.

With ten years of non-profit fundraising and administration work, coupled with two decades of experience working in corporate sales and product management, Ludwig is well positioned to lead the organization, its board and staff through a nationwide effort to increase awareness for the Coast Guard and the Foundation and strengthen support for programs that benefit Coast Guard members and their families. Ludwig joined the Coast Guard Foundation staff in 2013 as the primary fundraiser and relationship manager for Coast Guard Foundation programs and investors in the Northeast region of the United States.

“Having traveled throughout New York, New England and many of the Coast Guard communities across our nation over the last three years, I have been inspired by the deep devotion and commitment to honor, respect and duty of the Coast Guard members and families that I’ve met,” said Ludwig. “As a civilian-based organization, we have a great opportunity to make a difference for the members of the Coast Guard and I look forward to leading the Coast Guard Foundation to new heights.”

“We welcome Susan to her new role as president. She is a successful leader with a strong record of strategic, operational and commercial accomplishments. We look forward to working with her as we continue to provide meaningful support and recognition initiatives to benefit the people of the United States Coast Guard and their families, as they carry out their mission of service to our country,” said Will Jenkins, Coast Guard Foundation board chairman.

To learn more about the Coast Guard Foundation or to help support its work, please visit


About The Coast Guard Foundation
For more than 45 years, the Coast Guard Foundation has been committed to inspiring leadership, education and a proud legacy of service to our nation by supporting the men and women of the United States Coast Guard. The Foundation provides college scholarships to enlisted members, their spouses and their children, scholarships and support for families of Coast Guard members lost in the line of duty, and support for morale programs, including funding recreation, exercise and family-oriented facilities. The Coast Guard Foundation is headquartered in Stonington, Connecticut, where it maintains a staff of 13, with regional offices in the New York City area and St. Petersburg, Florida. To learn more about the Coast Guard Foundation or to help support its work, please visit

Dave Canterbury’s Wild Guide

bushcraft Dave Canterburys Wild Guide

The Bushcraft Field Guide to Trapping, Gathering, and Cooking in the Wild is an invaluable resource for the seasoned outdoorsman and weekend warrior alike.

By Brandon Rowan

Many of us, especially in the hunting and fishing crowd, fancy ourselves champions of the wild. But how well would you really fare without the camper, the endless gear and a cooler food of full?

Dave Canterbury, an army veteran and survival instructor, has penned an excellent guide on all things outdoor. The first chapter begins with the basics; deciding what to bring, what to wear and the necessary tools and items for your excursion. This is a key discussion for those new to the game or the trekker who carries it all on his or her back.

Food is an important part of existing in the wild and Canterbury does not slouch on this subject. He lists which foods are best to bring, and those that require minimal processing or refrigeration. The guide is also liberally peppered with recipes for camp favorites, like chicken and dumplings, trail mix, corn fry bread and raspberry cobbler.

After the first few chapters, the techniques and subjects covered focus more on survival and self reliance. Fire, that basic and most essential element, is covered in extreme detail, with various methods of achieving it explained. Canterbury does an good job of providing several techniques for the same end goal. For example, the guide has multiple solutions for clean water filters, accompanied by helpful illustrations.

The book is actually full of handy illustrations. These include visuals for camp tools and utensils, deadfall and ground traps, bird traps, snares, nets and other traps for fish, turtles and frogs. Even the subject of which gun to use, if you are that lucky in the wild, is covered.

Catching dinner is one thing but preparing and preserving it presents another challenge. No worries there, as Canterbury provides this information for most game and fish you might encounter. In fact, he even includes exotic recipes for game, like squirrel and potatoes, dutch oven raccoon roast and opossum cracklings. There is even a chapter on cooking with your vehicle’s engine in case of emergency.

One of the best parts of the book is the color picture section of edible wild plants and their toxic look-alikes. Many plants and herbs found outdoors can alleviate common ailments like headaches, cuts, bites and stomach distress. Canterbury reveals which of these herbs can ease distress.

The Bushcraft Field Guide to Trapping Gathering and Cooking in the Wild is a must-own for the outdoorsman and makes a great gift for the wild one in your life. In Canterbury’s words, “This book will be useful to anyone who recreates outdoors whether it be for a day hike, a trail hike, a weekend camp, or a longer-term hunting trek.”

Keep this one in your camp pack or better yet, memorize it by heart.

Dave Canterbury is a New York Times Bestseller and the co-owner and supervising instructor at the Pathfinder School in southeast Ohio. He is an army veteran and currently a self-employed hunting guide and survival instructor. His book can be purchased here.

Simple Galley Recipes Using Canned Goods

By Betha Merit

Sometimes simple is best. Due to time constraints, lack of fresh ingredients, or a desire to finish that compelling novel, you find yourself hungry and inspired to whip up an easy meal. Pat yourself on the back that your galley is stocked with canned goods, and that you have a few recipes up your sleeve that require minimal time to prep. The following recipes are enhanced with just a few fresh ingredients.

pasta recipe Simple Galley Recipes Using Canned Goods

Lemony Caper Tuna Pasta

  • 1 large can tuna, drained
  • 1 teaspoon dried minced garlic
  • grated zest of 1 medium lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon salt, or to taste
  • freshly ground black pepper
  • 3 tablespoons capers, drained
  • 1/4 cup fresh parsley, chopped (or 2 Tablespoons dried)
  • freshly grated Parmesan cheese
  • 8 oz. dried pasta of your choice

In a pasta serving bowl, break tuna into bite-size pieces. Add garlic, lemon zest, lemon juice, olive oil, salt, pepper, and capers and stir gently to combine. Set aside to warm to room temperature.

Cook pasta in large pot of boiling salted water until al dente. Drain pasta well and immediately add to sauce in bowl. Sprinkle with parsley and toss. Serve at once with Parmesan cheese and pass the pepper mill.

chicken rice recipe Simple Galley Recipes Using Canned Goods

One Pan Chicken Rice & Veggies

  • 2 cups cooked rice (microwave rice is easy option)
  • 2 Tablespoons olive oil
  • 1 cup frozen vegetables, leftover veggies, or drained canned vegetables
  • 1 large can chicken, drained
  • 2 Tablespoons soy sauce
  • 2 Tablespoons water
  • Spices: 1 Tablespoon thyme, 1 teaspoon dried minced garlic, 1/2 teaspoon pepper

In skillet pan, sauté veggies in olive oil and spices until crisp tender. Add soy sauce and water. Stir in rice until blended. Stir in chicken; heat through. Let stand about 2 minutes.

Christmas Boat Parade to kick off Yule season on Dec. 10

clbp16 Christmas Boat Parade to kick off Yule season on Dec. 10

55th Annual League City Christmas Boat Lane Parade on Clear Lake presented by the City of Kemah

For the last 55 years the official beginning of the holiday season for the Bay Area has been the annual Christmas Boat Lane Parade on Clear Lake.  This year the parade sets sail at 6 p.m. on Dec. 10 from South Shore Harbour Marina in League City and the Nassau Bay Lagoon.

This parade was started by five gentlemen who decided to decorate their boats and parade around Clear Lake. It was cold, foggy and rainy as they pulled out of the marina to begin, and they had a hard time seeing in front of them.  The people at Jimmie Walker’s Restaurant (now Landry’s), had heard about the parade, so they kept looking for the boats through the fogged up windows. Finally they appeared.  Five decorated boats bravely paraded in the wind and rain down the channel and when the captains saw the people in Jimmie Walker’s loving it, Capt. Jack Campbell announced that this is our inaugural Christmas boat parade — and it’s been a tradition ever since.

The parade has grown tremendously, attracting thousands of people to witness the brilliant display of boat lights that can be seen by viewers on land, and by the hundreds of boats anchored throughout the lake.  The restaurants along the shores and at the Kemah Boardwalk do a booming business while homeowners and apartment dwellers on the lake plan annual parties.

Some of the boaters have participated for over 25 years and their decorations become more creative and elaborate each year. Plans begin well in advance and are kept secret right up to parade night. Floating entries of all sizes include rowboats, sailboats and power boats. The boats have music, passengers in costume and all types of moving parts.

Outstanding past entries include an airplane with a turning propeller, a hot air balloon, a brigade of toy soldiers, a moving train, a space shuttle “blasting” through the channel, a 40 foot tall Christmas tree with lights synchronized to Christmas music and a 42 foot flying dove with wings that moved up and down.

Following the tragedy of 9/11, a boater built the New York skyline out of lights with a fireman on one of the World Trade Center buildings. It was touching and heart wrenching to say the least. Just imagine 100 boats with thousands of lights reflecting off the water, the boat crews wishing onlookers a joyful holiday; it’s an unforgettable experience that captures the true meaning of the Christmas spirit.

The Texas Navy’s Sam Houston Squadron out of Lakewood Yacht Club with honorary Parade Marshall Admiral R.B. “Bob” Taylor and 2017 Parade Marshall Kemah’s very own Miss Texas USA Nancy Gonzalez will lead the parade and reach the Kemah Boardwalk around 7 p.m.  The boaters will follow past the spectators at the South Shore Harbour Marina, the Nassau Bay Lagoon and down the channel to Seabrook and the Kemah Boardwalk.

Visitors are encouraged to spend the weekend in our sponsoring city’s hotels League City, Kemah and Nassau Bay.  Go to for information.

The following morning local businesses sponsor individual prizes at the Awards Brunch inside South Shore Harbour Resort.  The grand finale of the morning is the presentation of the Mayor’s awards and the top five trophies presented in honor of the parade’s founders.

The Clear Lake Area Chamber parade committee produces the event every year.  For information and entry forms go to or call 281-488-7676.

Fresh Food Recipes For Energy and Hydration

By Betha Merit

When it’s hot outside, cool food options sound very appealing to everyone; especially the chef. Many fruits are in season, fresh and local, and creative ideas abound. From watermelon pizzas to main dish chicken and fruit salads, the colorful presentations are a visual delight. The ingredients in the following recipes can be prepared ahead, measured and stored in baggies until meal prep time.

Another heat inspired practice is to stay well hydrated. Water is much more fun when you add sliced fruit, veggies, and/or herbs. You can use bottled water, tap water or sparkling water, depending on your preference. Ice is optional. Here are some favorites:

  • lemon slices with fresh basil leaves
  • strawberry slices with fresh mint leaves
  • cucumber slices with squeeze of lime juice
  • grapes (red, green, etc., sliced)
  • orange slices
  • grapefruit slices
  • raspberries

Try adding a sprinkle of dried herbs/spices, whole fresh herbs, or even muddle the fresh herbs to make their flavor more pungent. Blend the waters fresh before use or make ahead in jars or pitchers to enhance the flavors.

curried chicken recipe Fresh Food Recipes For Energy and Hydration

Curried Chicken and Fruit Salad

  • 3 cups cooked, diced chicken or 2 large cans chicken breast
  • 1/2 cup chopped celery
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup sliced water chestnuts
  • 1/2 lb. seedless red grapes, sliced
  • 8 oz. can pineapple tidbits, drained
  • 3/4 cup mayonnaise
  • 1 tsp. curry powder
  • 2 tsp. lemon juice
  • 2 tsp. soy sauce

Combine first 6 ingredients in a bowl. Combine mayonnaise and next 3 ingredients; spoon over chicken mixture and toss gently. Cover and chill at least 4 hours. Serve salad over spring greens or sliced cantaloupe wedges.

savory watermelon pizza Fresh Food Recipes For Energy and Hydration

Savory Watermelon Pizza with Arugula

  • One 1/2-inch-thick slice seedless watermelon, rind intact
  • 1/4 cup arugula
  • 1/4 cup crumbled feta
  • 1/4 cup walnuts, chopped
  • 2 tablespoons honey
  • 1 tablespoon walnut oil

Sprinkle the arugula, feta, and walnuts evenly over the watermelon slice.  Drizzle with the honey and then the walnut oil. Slice into pizza wedges for serving.


Fruity Watermelon Pizza

  • One 1/2 inch-thick slice seedless watermelon, rind intact in a full circle
  • 3 tablespoons honey
  • 1/2 nectarine in small slices
  • 2 sliced kiwis
  • 1/2 cup sliced red seedless grapes

Drizzle the honey over watermelon, then layer the rest of fruit pieces in order. Slice into pizza wedges for serving.

The Galley: Beer Pairings With Seafood

By Betha Merit

Forget the Sauvignon Blanc and Pinot Grigio for your seafood culinary accompaniments. Or, better yet, you assess your guests and enjoy the new age of beer. With the rise of craft beers, imports, and old standards, there are brewski choices that will make any chef proud.

The rule of thumb for seafood is for less hoppy styles. A Belgian Saison or light German lager or blonde ales pair well with a simpler recipe for fish or shellfish. By adding heavier sauces or pasta, you can go for heartier versions of German lagers or wheat beer. Then again, the old adage of “drink what you like” can still apply. Only you know what is your entertainment goal. To please your guests, is the likely choice. Ahhhh, freedom of expression.

floundergreensauce The Galley: Beer Pairings With Seafood

Flounder With Green Sauce

  • 4 fresh flounder fillets
  • salt & pepper to taste
    For sauce combine:
  • 1/2 container of Alouette herb and garlic spreadable cheese
  • 3/4 cup mayonnaise
  • 1/4 cup fresh chopped parsley
  • 1/4 cup chopped green onions
  • 4 TBSP fresh meyer lemon juice
  • Dash of Worcestershire sauce
  • 1 peeled, de-seeded cucumber, grated

Pat four flounder fish filets with salt and pepper. Saute in butter or olive oil until flakey. Serve sauce on fish. A great accompaniment is potatoes, see next recipe.

Dirty Potatoes

  • 4 medium white potatoes
  • 1/2 stick butter
  • 1/4 to 1/2 cup chopped green onions
  • salt and fresh ground pepper to taste

Cut up un-peeled washed potatoes into cubes and boil in water until done but not too soft. Drain water. While still warm cut up butter into potatoes, add onions and salt and pepper.

pasta st pauli The Galley: Beer Pairings With Seafood

Shrimp & Broccoli Tortiglioni Pasta

  • 8 oz. tortiglioni or rotini pasta boiled in 6 cups of water, cooked al dente
  • 3 cups frozen broccoli, thawed
  • 2 TBSP olive oil
  • 1 pound peeled and deveined large gulf shrimp
  • 2 teaspoons meyer lemon peel zest
  • 3 TBSP unsalted butter
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper

Heat a large skillet or pan over high heat, adding oil to swirl and coat. Add shrimp to pan, saute two minutes. Stir in lemon peel, cook another minute. Add drained pasta, broccoli, butter, and lemon juice to pan. Saute another minute until broccoli is to your liking, stirring occasionally. (Hint, you can pre-cook broccoli if desired). Gently stir all ingredients and sprinkle with black pepper.

Frothing Over Spring Surf

connorXeckX4 Frothing Over Spring Surf

Connor Eck, Galveston. Photo by Adam Valadez.

Stay salty with these boards and accessories perfect for surfing Texas this spring.

29 palmtrop Frothing Over Spring Surf



MRS PALMERS – Tropical Warm Wax. This ultra sticky warm water wax provides the best grip.







ZINKA – Nosecoat. Zinka is 25% Zinc Oxide, visible on your skin, reflects sunlight, blocks out UVA & UVB rays and is water resistant. Comes in a variety of colors.







CAPTAIN FIN – Joel Tudor 9.5. Designed by legendary longboarder, Joel Tudor, for long nose rides and quick turns.





(from  left to right)

RIVIERA – 10’6” Original. This paddleboard is perfect for first timers. It has a slightly pulled in nose and pinched rails for better maneuverability in the surf.

STRIVE – The Cruzer. This timeless design will keep you on the nose or trimming down the line. Available in 9’3”, 9’6” and 10”.

RUSTY – The Dwart. Easy paddling, a fast ride, effortless glide, and lip blasting vertical capabilities, all packed into one board. Available in a variety of sizes.




What’s In Your Bag? Custom Art Work by Jenifer Sundrla

JeniferXcopy Whats In Your Bag? Custom Art Work by Jenifer Sundrla

Jenifer Sundrla, local Bay Area Houston artist.

jensun logo Whats In Your Bag? Custom Art Work by Jenifer SundrlaJenifer Sundrla, a local Bay Area Houston artist, specializes in paintings and also enjoys creating murals, portraits and illustrations.  She mostly draws her inspiration from the sea. Her custom art work and murals have been featured in television episodes of Extreme Home Makeover and she has illustrated two children’s books.

Her beautiful, nautical art work is now available at Eagles Nest Gallery in Kemah. Jenifer’s creative works are the perfect wall accessory for home and yacht! For more information about Jenifer Sundrla’s art go to



Angel Wing






Brown Pelican










Sea Turtles

The Galley: Great Cocktail Recipes

By Betha Merit

Entertaining friends and family often includes sharing a special drink, or making a toast. My friend, Tony, always has a new holiday drink to try with seasonal ingredients such as pumpkin for Thanksgiving, or watermelon for a 4th of July barbecue. He inspires.

So, I invited several friends and family to my house to concoct libations and tweak basic recipes, until they passed muster. Now they are “just right” for a cruise. Notable, most glassware is available in plastic versions for serving while in motion.

dark and stormy The Galley: Great Cocktail Recipes

Dark & Stormy

  • 4 ounces ginger beer
  • 2 ounces dark rum
  • Dash of bitters
  • Lime slices for garnish

In a glass of ice, add rum, a dash of bitters, and fill with ginger beer. Garnish with lime wedge. For non-alcoholic version, serve plain ginger beer with a fresh lime squeeze.


lemonade The Galley: Great Cocktail Recipes

High Seas Lemonade 

  • 2 ounces vodka, chilled
  • 5 ounces lemonade, chilled
  • 3-5 slices cucumber
  • Meyer lemon wedges for garnish

Shake first three ingredients, pour into a tall glass and add lemon wedge. For non-alcoholic version, serve plain lemonade with cucumber wedges.


Espresso Martini

  • 1 ounce vanilla vodka
  • 2 ounces coffee flavored liqueur
  • 1 ounce half and half
  • 1 cup crushed ice
  • Sugar and powdered espresso for rim

Combine sugar and powdered espresso on a plate, dip rim of glass in half and half, then sugar/espresso mixture and twirl until glass is garnished. Mix all other ingredients in a shaker; shake until chilled. Pour into glass.

Guide to Clear Lake Marinas


clearlakemarinas1 Guide to Clear Lake Marinas

1. Bal Harbour Marina (Private)

Max Length: 45
Total/Transient Slips: 133/Call
Approach/Dockside Depth: 5/4
Fuel: No
Pumpout: No
Repairs: No

2. South Shore Harbour Marina

Max Length: 120
Total/Transient Slips: 855/Call
Approach/Dockside Depth: 8/10
Fuel: Diesel/Gas
Pumpout: Yes
Repairs: No

3. Clear Lake Marine Center

Max Length: 45
Total/Transient Slips: 161/Call
Approach/Dockside Depth: 6.5/6.5
Fuel: No
Pumpout: No
Repairs: Hull / Engine

4. Marina del Sol

Max Length: 55
Total/Transient Slips: 331/10
Approach/Dockside Depth: 8/5
Fuel: No
Pumpout: Yes
Repairs: No

5. Waterford Harbor Marina

Max Length: 70
Total/Transient Slips: 643/Call
Approach/Dockside Depth: 7/7
Fuel: No
Pumpout: Yes
Repairs: No

clearlakemarinas2 Guide to Clear Lake Marinas

6. Watergate Yachting Center

Max Length: 120
Total/Transient Slips: 1200/10
Approach/Dockside Depth: 9/9
Fuel: No
Pumpout: No
Repairs: Hull / Engine / Prop

7. Legend Point Marina

Max Length: 50
Total/Transient Slips: 254/Call
Approach/Dockside Depth: 7/6
Fuel: No
Pumpout: Yes
Repairs: No

8. Lakewood Yacht Club (Private)

Max Length: 100
Total/Transient Slips: 300/Call
Approach/Dockside Depth: 10/8
Fuel: Diesel/Gas
Pumpout: Yes
Repairs: No

9. Blue Dolphin Yachting Center

Max Length: 75
Total/Transient Slips: 237/Call
Approach/Dockside Depth: 8/8
Fuel: No
Pumpout: No
Repairs: No

10. Seabrook Marina/Shipyard and Fuel Dock

Max Length: 125
Total/Transient Slips: 750/20
Approach/Dockside Depth: 10/9
Fuel: Diesel/Gas
Pumpout: Yes
Repairs: Hull / Engine / Prop

11. Portofino Harbour Marina

Max Length: 55
Total/Transient Slips: 212/5
Approach/Dockside Depth: 7/7
Fuel: No
Pumpout: Yes
Repairs: No

12. Kemah Boardwalk Marina

Max Length: 100
Total/Transient Slips: 414/50
Approach/Dockside Depth: 10/10
Fuel: No
Pumpout: No
Repairs: No

The Galley: Easy Boating Recipes For Winter Cruising

By Betha Merit

It’s the New Year and winter here in the South. That means we can still go out on the water, although temperatures might dictate wearing jackets, hats and gloves. What it also means, is that our galley menu ideas bounce from salads and grilled fish to the cold weather desire for comfort food.

The following are easy boating recipes. With ample use of potatoes, corn, and bacon, your guests and family will leave the table greatly satisfied in tummy and soul.

bakedpotatosoup The Galley: Easy Boating Recipes For Winter Cruising

Easy Baked Potato Soup


  • 1/4 cup butter
  • 1/2 cup chopped onion (frozen or fresh)
  • 1 TBSP freeze dried minced garlic, or one clove minced
  • 1/4 cup all purpose flour
  • 2 cubes chicken bouillon
  • 3 cups water
  • 1 (24-oz.) package frozen steam & mash cubed potatoes
  • 2 cups half and half
  • 2 teaspoons pepper
  • Toppings: cooked, crumbled bacon, shredded cheddar cheese, sliced chives or green onions


Melt butter in a large soup pan or Dutch oven over medium heat; add onion, garlic and stir often for 5 to 10 minutes until golden. Sprinkle flour over this mixture until coated. Stir in bouillon and water. Bring to a boil on medium heat while stirring often. Reduce heat to a simmer for ten minutes, stirring occasionally.

During this process, you can microwave the potatoes according to package, but do not add butter or milk. When cooked, stir the potatoes, half and half, and pepper into the onion mixture. Cook on medium, stirring occasionally until thickened. Garnish with bacon, cheese and chives.

tamalepie The Galley: Easy Boating Recipes For Winter Cruising

Tamale Pie


  • 1 onion, chopped
  • 1 pound ground beef
  • 1 can cream style corn
  • 1 can whole kernel corn, drained
  • 1 can kidney beans, drained
  • 1 small can tomato sauce
  • 1 large can tamales
  • 1 can black olives, drained
  • 1 TBSP chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Optional Toppings: shredded cheese, sour cream, jalapeños


Brown onion and beef together. Drain excess fat. Stir chili powder, salt, and garlic powder into meat mixture. Open can of tamales, drain excess liquid, remove papers, then chop in bite size pieces. Combine all ingredients in a large baking dish.  Cover with foil, bake at 350 degrees for 1 hour. Serve with desired toppings.


New England Clam Chowder


  • 6 cups bottled clam juice
  • 2 10 oz. cans baby clams
  • 1 TBSP unsalted butter
  • 8 oz. bacon, cut into 1/2-inch pieces
  • 2 celery stalks, minced
  • 1 large onion, minced
  • 1 garlic clove, minced
  • 2 1/2 pounds Yukon Gold potatoes, peeled,
  • cut into 1/2-inch pieces
  • 1 TBSP chopped fresh thyme
  • 1 bay leaf
  • 2 TBSP cornstarch
  • 2 cups heavy cream
  • Kosher salt, freshly ground pepper
  • Chopped fresh chives


Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, about 10 minutes. Add 6 cups bottled clam juice, potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Whisk cornstarch and 2 tablespoons water in a small bowl. Stir into chowder base; return to a boil to thicken.

Remove base from heat. Discard bay leaf. Stir in two 10-ounce cans baby clams and cream. Season to taste with salt and pepper. Divide chowder among bowls. Garnish with chives.

Cold Weather Surf Gear

gabeprusmack Cold Weather Surf Gear

Photographer: Adam Valadez. Surfer: Gabe Prusmack

Don’t let chilly mornings win. This cold weather surf gear will keep you warm while you keep doing what you love. These items make great Christmas gifts too.



OXNeillXWetsuit Cold Weather Surf Gear

O’Neill Men’s Reactor 3/2 Full Wetsuit



Rip Curl Women’s Dawn Patrol 3/2 Full Wetsuit




Quiksilver Cypher 2mm Hood with Dickie




Quiksilver Neo Goo 4mm 5 Finger Gloves




Rip Curl Rubber Soul Plus Split Toe Booties



The Galley: Holiday Dinner Ideas

galleymeat The Galley: Holiday Dinner Ideas

Baked meat with basil and garlic

By Betha Merit

Lucky us, to live in a climate where we can go cruising during the holiday months. And lucky us, that we have simplified packaging and ingredients so we can aim at a close re-creation of a traditional holiday dinner. It will take a tad of resourcefulness with a smack of creativity. Just break down the six areas that are must haves. These include main dish meat, side dish starches, your family’s traditional veggies/relishes, bread, dessert, and a holiday drink option.

Let’s start with the holiday drink, of course. In addition to your soda, wine, coffee/tea staples, for the holidays we associate aromatic scents and spices with the season. The drink choice will allow you to incorporate a lovely waft of cinnamon, nutmeg, and/or cloves to set the olfactory tone. The easiest way to accomplish this is with individual packets for hot apple cider and hot chocolate with your additional spices. Just add water. For making these drinks adult beverages, add a splash of brandy, rum, bourbon, etc. A big side note here, is that you can put all your spices for drinks and the entire meal, into pre-measured baggies before you board if space/storage is an issue.

The main dish. Turkey? Chicken? Ham? Whole turkeys are probably too large for most galley kitchens. But a turkey breast or boneless roast, either pre-cooked or fresh/frozen is a great option. If you simply must have a platter with a whole bird on it, a large roasted chicken is a beautiful option if your guests are few. Gravy comes in packets, jars, and if you have any drippings, you can add that.

Potatoes, Yams, and Stuffing? It is always possible to use Great Aunt Ethel’s recipes by making them ahead and freezing them to bring on your vessel, or even preparing them on board. For an easy way, you can buy stovetop style stuffing and bring your own celery, mushrooms, or water chestnuts in baggies, ready to add. A great compromise to dried mashed potato flakes is to use a few boiled real potatoes in the mix. Canned yams is also an option. These are very personal choices, so do not create WWIII over these emotionally charged dishes.

Traditional veggies and relishes are up to you. What can you fit? Relish cans and jars are heavy. What is a must have? Cranberry relish in some form is standard, and if the cream cheese stuffed celery is required, make the effort to get that done. Green beans are the easiest side, whether canned, frozen, or fresh. Creamed spinach can be made on the cooktop. You know your family/guests, so your insight is the deciding factor. The same with bread/rolls. Do what makes sense for you. And don’t forget the butter!

The dessert tradition is often pies. Two other ideas are pumpkin bars and gingerbread.  Both smell delicious, can be made prior to the meal in most galley ovens, and are associated with the holidays. Lastly, have holiday music playing on your sound system. From Frank Sinatra to Amy Grant to a children’s choir, make the mood music according to your traditions. And, bon appétit.

pumpkinsquares The Galley: Holiday Dinner Ideas

Pumpkin Squares


  • 1/2 of a 15-ounce can of pumpkin
  • 2/3 cup of sugar
  • 1/2 cup cooking oil
  • 2 eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 1 TBSP pumpkin pie spice or cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • Canned cream cheese frosting (topping only)


Preheat oven to 350 degrees F. Grease and flour an 8” or 9” square pan. In a bowl, mix pumpkin, sugar, oil, and eggs. Mix remaining ingredients separately, then add to pumpkin mixture and stir until batter is smooth. Pour batter into prepared pan and smooth top until level. Bake for 30 minutes. When cool, cut into squares and top with a dollop of canned cream cheese frosting.


Creamed Spinach


  • 2 ten ounce bags of frozen spinach, thawed
  • 1 TBSP of dried minced onion
  • 1 TBSP olive oil
  • 1/2 cup garlic and herb spreadable cheese, (Alouette brand is excellent)
  • 2 TBSP shredded parmesan cheese


Heat olive oil at medium heat in large pan on stove. Stir in minced onion for one minute. Add thawed spinach and cook for one to two minutes. Add garlic and herb cheese and mix together. Use salt and pepper to taste. When warmed through, sprinkle parmesan cheese over the top.