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!

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.

Oyster Appetizers, Recipes and Wine Pairings

By Betha Merit

Appetizers are multifold fun. They get the party started by whetting your appetite and teasing your tastebuds. And they can also be served as a meal in tandem with another small plate of food or two. Another idea is to plan a small gathering and have everyone bring their favorite hors d’oeuvres with a paired wine. For the following oyster recipes we suggest pairing with bubbles, from Champagne to sparkling rosé. And any crisp white wine such as Chablis or Sancerre will also pair nicely. Enjoy.

baked oyster recipe Oyster Appetizers, Recipes and Wine Pairings

Crispy Oven-Baked Oysters

  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne
  • 2 eggs
  • 1 cup dry bread crumbs
  • 2/3 cup grated Romano cheese
  • 2 Tablespoons dried parsley
  • 1/2 teaspoon garlic salt
  • 1 pint shucked oysters

Use three shallow bowls. In the first bowl combine flour, salt, pepper and cayenne. In another bowl whisk eggs. In the third bowl combine bread crumbs, cheese, parsley and garlic salt.

Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in greased 15 x 10 x 1 inch baking pan; drizzle with oil.

Bake at 400 degrees for 15 minutes until golden brown. Serve with jalapeño ranch dressing for dipping.

bacon oyster recipe Oyster Appetizers, Recipes and Wine Pairings

Savory Bacon Wrapped Oysters

  • 12 ounces bacon strips cut in half
  • 1 pint shucked oysters
  • 2 Tablespoons brown sugar (or white)
  • 1/3 cup tamari or soy sauce
  • 2-3 cloves minced garlic
  • 1/4 teaspoon dry mustard

Cook bacon in skillet style pan on medium-high heat until shrunken, but not crisp. Lay on paper towels to drain. Preheat oven to 300 degrees F.

In a shallow baking dish, whisk together the brown sugar, soy sauce, garlic and dry mustard. Wrap each oyster with bacon and secure with a toothpick. Place in the baking dish with sauce and bake for 15 minutes or longer. Oysters are done when the sauce bubbles and the bacon is crispy around the edges.

 

Wine Pairings

Chablis

The Chablis region is the northernmost wine district of the Burgundy region in France. The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay. These wines often have a flinty or steely note.

Sancerre Blanc

Sancerre is located in the eastern part of the Loire valley, southeast of Orléans in France. Sancerre blanc is usually bone dry and highly aromatic with intense flavors of peaches and gooseberries.

 

Tony Chachere’s Easy Gumbo

  • 1 bell pepper, chopped
  • 1 large onion, chopped
  • 3 ribs celery, chopped
  • 1/4 teaspoon minced garlic
  • 10 cups cool water
  • 1 cup Tony Chachere’s Instant Roux Mix
  • 1 lb. shrimp and 1 lb. crab meat
  • Tony Chachere Original Creole Seasoning

In a stockpot coated in pan spray, sauté vegetables until soft. In the same pot, add Tony’s Roux, 2 cups of water, 1 cup Tony Chachere’s Instant Roux Mix

Bring to a boil. After mixture begins to thicken, reduce heat to low and stir for 3 minutes. Add remaining water. For seafood gumbo, bring roux mixture to a boil, then reduce heat and simmer for 15 minutes. Add shrimp and crab meat and return to a simmer for 15 minutes.

Add remaining water. Season gumbo to taste with Tony Chachere’s Original Creole Seasoning. Ladle gumbo over steamed rice and garnish with chopped green onions and Tony Chachere’s Gumbo Filé.

 

Opelousas Oyster Loaf

  • 1 Loaf French Bread, unsliced
  • Margarine
  • 1 Dozen select large oysters
  • 1 Egg
  • Ketchup
  • Tony Chachere’s Original Creole Seasoning
  • 1/2 Cup light cream
  • 1 Cup bread crumbs
  • 1 Cup oil
  • Dill pickles (sliced)
  • Lemon (wedges)

Cut off top of the French Bread lengthwise and reserve. Scoop out insides and toast the loaf. Butter inside generously and keep warm. Dry oysters on absorbent paper.

In a bowl, beat egg with Tony Chachere’s Original Creole Seasoning, slowly adding cream. Place oysters in egg mixture, then in bread crumbs, thoroughly covering all sides. Fry in shallow oil until brown and drain on absorbent paper.

Fill the hollow of French Bread with the fried oysters. Garnish with sliced dill pickles, lemon wedges and dabs of ketchup. Replace top, heat in oven and serve. Yields 4 servings.

Women’s Swimwear & Fishing Apparel

girls on beach2 Womens Swimwear & Fishing Apparel

By Kelly Groce

Whether you are paddling out to some waves, setting hooks on fish, or just chilling at the beach, these swimsuits and fishing wear will keep you covered.

BIKINIS

Untitled 1 Womens Swimwear & Fishing Apparel
(from left to right)

REEL SKIPPER – The Coral Scale bikini from Reel Skipper is perfect for women who fish since it has active moisture wicking and is made with Lycra material. The criss cross back top provides comfort and support. This bikini comes in a coral scale print to satisfy your inner mermaid and is also reversible. www.reelskipper.com

JOLYN – The Vent top from Jolyn features a keyhole front to let water through during swimming as well as tie straps for a perfect fit and great hold. The Europe bottom has a drawstring around the waist to give you superior hold. Both come in a variety of colors. www.jolynclothing.com

RIPCURL – The Classic Surf bralette bikini top from Rip Curl is a microfiber top with cross back detail and adjustable ties for maximum hold and comfort. The Classic Surf top and bottom are both perfect for mixing and matching. Available in more colors. www.ripcurl.com

 

FISHING APPAREL

(from left to right)

CAMO GIRL BRAND – It’s always a “Saltwater Kinda Day” when you’re wearing these soft and cool coastal colored leggings. They are high performance UPF+ 50 highly breathable leggings to keep you cool in the hottest of days on the coast. Featured above is the Mint Green Scales legging and the Salty Day leggings. www.camogirlbrand.com

REEL SKIPPER – Protecting your face and neck from the sun is a lot easier with this Tarpon print shadie from Reel Skipper. This multifunctional accessory can be worn 6 different ways and most importantly has UPF +50 solar protection.

Reel Skipper’s Coral Scale leggings made with performance fabric offers superior sun protection and performance qualities. Featuring up to UPF +50 solar protection, these leggings are lightweight, comfortable, and a fashionable way to keep the sun off of your skin. www.reelskipper.com

www.reelskipper.com

 

PELAGIC – The OCEANFLEX Halter by Pelagic was designed with activity in mind, so whether you enjoy fishing, paddle boarding, or runs on the beach, this performance halter will fit your active lifestyle needs. Featuring a racerback design, built-in bra, and an ergonomic-fitting elastic band, the OCEANFLEX Active Halter offers a comfortable, yet supportive fit with performance fabrics that moves with your body during whatever activity you throw at it. www.pelagicgear.com

 

 

 

REEL SPORTSWEAR – The Mermaid Series™ Performance Long Sleeve from Reel Sportswear features UPF +50 solar protection. Lightweight, comfortable, and the best way to keep the sun’s rays from penetrating through to your skin. Fish on mermaids! www.reelsportswear.com

 

 

 

 

The Redfish leggings from Camo Girl Brand.

 

Ron Hoover RV & Marine: Where Experience Counts

rhrvm Ron Hoover RV & Marine: Where Experience Counts

rhgalvestonteam Ron Hoover RV & Marine: Where Experience Counts

Ron Hoover RV & Marine’s GM John Genardo, GSM Shane Gest and Crystal Horton.

Ron Hoover RV & Marine has parlayed its experience in boat sales to become one of the premier RV and boat dealers in the country.

Their superb reputation is based on 29 years of selling quality boats/RVs and providing excellent customer service. They boast 8 locations and 4 convenient dealers in the Greater Houston area including locations in Galveston, Katy and Willis.  They also have an RV store in La Marque.

Ron Hoover RV & Marine is proud to celebrate a banner sales year for its Cape Horn and Stamas offshore boats. Their sales executives forecast higher sales in the bay boat markets in the near future.  The Crevalle, Blue Wave, Epic, Majek, Hurricane and Carolina Skiff brands are good performers for Ron Hoover RV & Marine. As well as Sweetwater and Aqua Patio pontoons. Their engine offerings include Suzuki, Evinrude, Mercury and Yamaha. They also sell quality used boats checked by their trained technicians during the boat trade process.

There has been several new technological breakthroughs for outboard motors in the last few years. Manufacturers are releasing new higher horsepower engines like the Suzuki 350 H Outboard — the first high output engine with counter rotating propellers. According to Ron Hoover RV & Marine General Manager John Genardo, the best breakthrough is the joystick controls.

“The joystick steering technology has changed the Marine Industry and has taken a great deal of difficulty out of docking larger boats.  We now have the ability to add joystick capability to our outboard boats.”

The sales staff has almost 50 years of experience and 80 years in the fishing boat industry.  General Sales Manager Shane Gest has 10 years of financial experience and Service Department Manager Don Broussard has almost 20 years of experience. Their techs have more than 40 years of experience.

Cape horn 27xs. Photo: Douglas Barnes Photography

Ron Hoover RV & Marine believes in having the best talent to run and operate its dealerships because boating is a people business. Local General Manager John Genardo operates the Galveston Dealership. He is originally from Chicago and has been in the Marine Industry since 2004 – beginning his career at Ron Hoover RV & Marine.  He has a true passion for boating and being on the water and loves to spend time with his family fishing, boating, swimming or just cruising around the lake and bay.

General Sales Manager Shane Gest was born and raised just outside of Cleveland, OH. “Having always been around water and boats, I was naturally drawn to the industry,” said Shane. “I started in the marine industry in 2007 and moved to Texas in 2012 working for a dealership as the business manager. In 2017, I started with Ron Hoover RV & Marine as the General Sales Manager.”

When Shane is not working he is passionate about the water and spends as much time with family and friends as he can on a boat. Fishing, tubing or cruising to see fireworks on a Friday night in the summer. If he is not out on the water, you can find Shane playing golf or enjoying a football game.

Ron Hoover RV & Marine is the only fishing boat and service company on Galveston Island.  It provides parts, service and the unique ability to conduct water demos for boaters. Ron Hoover RV & Marine is your one-stop-shop and even offers in-house financing, insurance and extended warranties.

Their new management team believes in people and the local community.  Ron Hoover RV & Marine is proud to support Bayou Vista Fishing Tournaments, Ball High School Athletics Department, Bayou Vista BBQ Cook-off Fundraisers and so much more!

So, if you are looking for that new or quality inspected used boat, contact Ron Hoover RV & Marine General Manager John Genardo, who will be happy to assist you with all your boating needs.

Contact him at jgenardo@ronhoover.com – 409-935-7191 – 8126 Broadway, Galveston, Texas 77554. Visit Ron Hoover RV & Marine online at www.ronhoovergalveston.com

The Galley: Light Suppers for Hot Weather

By Betha Merit

The temperatures are warm in the Gulf Coast. In fact it can feel oppressively hot in July. What better dinner options than heavily garlic-seasoned meat, chilled and sliced over a bed of your favorite greens, then lavishly spread with a homemade chutney to complement the meat?

Of course fresh gulf catch abounds, and we certainly take advantage of that. Reality dictates that we won’t eat seafood every night of the week, so these hearty proteins and surprisingly seasoned toppings are welcome options.

apple pork The Galley: Light Suppers for Hot Weather

Apple Cranberry Ginger Chutney over Garlicky Pork Tenderloin & Greens

PORK PREP:

  • 1 1/2 pound pork tenderloin
  • 1 Tablespoon dried garlic granules
  • salt and pepper to cover.

Generously coat tenderloin with spices, bake in 375 degrees preheated oven for about 45 minutes or inside temp registers 155 degrees with meat thermometer. Chill or bring to room temperature.

CHUTNEY PREP:

  • 1 tablespoon butter
  • 3 large apples, cubed and peeled
  • 1/4 cup dried cranberries
  • 3 Tablespoons brown sugar
  • 3 Tablespoons cider vinegar
  • 2 Tablespoons minced fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground allspice

red The Galley: Light Suppers for Hot WeatherMelt butter in saucepan, add apples and stir a few minutes until slightly golden. Add remaining ingredients and cook an additional 5 or more minutes.

GREENS PREP:

Layer 1 1/2 cups greens (per person) on individual plates, slice pork tenderloin in medallions over top and add generous amount of chutney over pork.

Serve with red wine, either Pinot Noir or a Cotes du Rhone.

Mango Mint Jalapeño Chutney over Sliced Chicken & Fresh Greens

CHICKEN PREP:

  • 3 chicken breasts
  • 2 Tablespoons butter
  • 1/4 cup white wine
  • 1 – 2 Tablespoons dried garlic granules
  • salt and pepper.

Melt butter in skillet/pan on stove, sprinkle both sides of chicken breasts with garlic, salt and pepper. Pan sear until golden, then add white wine and simmer 20 to 30 minutes until chicken is done. Take off heat and chill with pan liquid.

CHUTNEY PREP:

  • 1 (3/4-pound) mango, chopped
  • 1 teaspoon ground cumin, toasted in small pan on the stove
  • 1/2 cup chopped red onion
  • 2-3 teaspoons minced fresh jalapeño
  • 3 tablespoons fresh lime juice
  • 3 tablespoons chopped mint leaves
  • 3 tablespoons chopped fresh cilantro (or 2 Tablespoons dried)
  • Mix all these ingredients to make fresh chutney.

FRESH GREENS PREP:

Layer about 1 1/2 cups (per person) fresh salad greens on each plate, slice chicken breast over center of greens and spoon a generous amount of chutney atop chicken.

Serve with Sauvignon Blanc or an off-dry Riesling white wine.

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:

979-201-9046

coastaldesigns@yahoo.com

www.marshflyusa.com

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

ANTIPASTI BITES

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

HONEY GARLIC MEATBALLS

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.

HAM CHEESE APPLE WRAPS

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:

Website: www.k59surfresort.com

Facebook: www.facebook.com/k59surfresort

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

A 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

Directions

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

Directions

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

EAST CAPE CAIMEN

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.

SPECIFICATIONS

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

407.658.7933 | www.eastcapeskiffs.com

HELL’S BAY PROFESSIONAL

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.

SPECIFICATIONS

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

321.383.8223 | www.hellsbayboatworks.com

SABINE SKIFFS VERSATILE

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.

SPECIFICATIONS

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

281-380-7304 | sales@ultralightboatworks.com | www.sabineskiffs.com

SHALLOW SPORT 15 CLASSIC

SPECIFICATIONS

  • 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

POWER

956-233-9489 | www.shallowsportboats.com

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 www.coastguardfoundation.org.

 

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 www.coastguardfoundation.org.

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.

Gulf Coast Mariner Magazine