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Lots to do on the South Texas Coast this December!

Lots to do on the South Texas Coast this December!

1) Aransas Wildlife Refuge – The best time of year to see the whooping cranes is from mid-October through mid-March where these majestic creatures may be seen feeding in the refuge’s marsh during daylight hours. You can also enjoy seeing the birds from private boat tours offered by private operators.

2) Explore with Trails – From the peaceful waters of the harbor to historical points of interest, Rockport and Fulton have some great walking ideas to enjoy. Be sure to pick up a Pathways Trail map at the Rockport-Fulton Chamber of Commerce.

3) Texas Maritime Museum – With numerous galleries boasting hands-on activities, lectures, workshops, family events and exhibitions as well as a lighthouse look-out tower, there is plenty to see and do.

4) Holiday Events – Christmas Caroling at the Historic Fulton Mansion, a Lighted Boat Parade hosted by the Rockport Yacht Club, a Tropical Christmas Festival and Tour of Historic Homes … so many lovely reasons to come to the coast for the holidays.

5) We had to include our little restaurant in the list and Glow’s calendar is full with a William Chris Vineyards Winemaker Dinner, Children’s Seafood & Cooking School, Holiday Afternoon Tea and our festive New Year’s Celebrations (NY Eve Dinner & NY Day Brunch) are the perfect excuses to visit us on the South Texas Coast!

Enchanting evening with Irma!

Enchanting evening with Irma!

Glow had a full house celebrating Irma Martin Ulisse and her Italian heritage. Lovely rustic wines paired with braised pork belly, slow roast lamb, house-made pasta and lemon pine nut torta. Can’t wait to have them back! (Irma Martin Ulisse, left and Karey Butterworth, chef/owner of Glow).

Boot Scoot Boogie!

glowbootscoot

Dancing on the Glow Deck

Fall has arrived here on the Texas coast. I love this time of year, air smells musky, light is just a bit lower, mosquitoes are (almost) gone. The clouds are low on the horizon and more frequent now. This past summer was our busiest yet and it’s exciting to move forward. We finally expanded our bar and officially christened it “The Fern Room”. It’s tiny but just big enough to hold the extra folks waiting for tables, and not too large that it overwhelms the boathouse space.

We’ve been playing around with new dishes and solidifying old favorites. Training waitstaff on new wines and revamping our cocktail and drinks handbook. Repainted the bathrooms to a smoky blue color that reminds me of the water on a cloudy day. Pumpkin margaritas are back as is our Autumn Afternoon Tea.

Here’s a look at our FALL CALENDAR and it’s going to be a busy season!

  • Wine Wednesdays have kicked off and the Halloween themed one (10/30) will be fun as we conjure up vintages with a spooky past.
  • We are honored to host Irma Ulisse for an Italian Harvest Dinner (10/24) and learn about her family’s history and how she got into the wine importing business in South Texas.
  • Be sure to dust off your boots for our Bourbon, Music + Cigars (11/7) for some live music and dancing on our front porch with bourbon inspired cocktails and canapes (we’ll have wine and other libations available too).
  • For a taste of trivia and lively discussion, join us for another Seafood Demonstration (11/14) evening, where we will talk fish, drink wine and learn something new about our enchanting Gulf coast.
  • Another Wine Wednesday (11/20) focusing on turkey friendly wines will be on offer, especially useful for those needing new ideas to serve during the holidays.
  • And rounding out the calendar will be another winemaker dinner with our good friends from William Chris Vineyards (12/5). We can’t wait to have them back!

Stay tuned for our festive party catering menu (need a platter of crab cakes or a dark chocolate torte?) as well as our festive gift baskets for your friends, colleagues and loved ones this holiday season.

Looking forward to seeing you at GLOW!

Karey x

2013

trop It’s a new year and a busy start as we gear up for the Coastal Flavors event in a few weeks.  The goal of organizing this event is to bring folks down here during one of the most beautiful times of year – late winter. Folks dressed in scarves and fingerless gloves, sipping champagne, slurping oysters, chomping on samphire, listening to Robb Walsh, Jim Naismith, David Sikes talk about all things seafood, live music on the Glow front porch by the bay…it should make for a relaxing and unique coastal event.  If you haven’t already purchased your tickets, go get ’em now and bring your coastal loving friends!

The start of the new year has once again brought change, and we have been tweaking the menu daily. A new dessert last night for our prix fixe menu is based on the classic tropezienne, with rum-soaked brioche filled with lemongrass custard. It was a flavor that reminded me of my youth, perhaps the first time I had a profiterole or some other cream filled pastry in New Orleans with my parents. It got me thinking that I’d like to explore more of these cravings, like my recent quest for a savory but sweet fish soup. In life, art, food, design, I lean towards Asian and French influences. My goal for this year is to bring more of these simple but strong flavors onto the menu at Glow.  Looking forward to sharing new dishes and discoveries with you!

–Karey

COASTALFLAVORSlogoweb
Save the date, all you wonderful coast lovers!

Take a beautiful coastal town, blend in lovely Texas seafood with a sprinkle of culinary gatherings and a dash of live music … and what do you get?   Coastal Flavors!

The Coastal Flavors Food + Drink event will take place on February 1st – 3rd, 2013 in Rockport, Texas. Join us as we celebrate the quality and diversity of foods that flourish on the South Texas Coast. Featuring demonstrations, tastings and exclusive dining offers. You will find an abundance of food and drink, produced by people who are passionate about what they do.

Visit www.coastalflavors.com to get your COASTAL PASS now!

Please pass the butter…

Butter roasted grouper with Puy lentils

Hope everyone had a wonderful Thanksgiving! We are back into the swing at Glow and planning our New Year’s Eve menu plus adding a few new events for December (Champagne Tasting and Coastal Christmas Tea!).

Just posted some pictures from the James Beard dinner taken by Lisa Ozag, the James Beard House photographer. She has such talent, and really captured the happy energy from that evening.

My first cookbook is available for sale at the restaurant…come join us on December 11 where I will be signing books (great stocking stuffer!) and sharing champagne-inspired canapes at the tasting.

Please check out today’s Caller Times for tips on choosing wild-caught seafood plus one of my favorite cold weather grouper recipes.

Cheers from the coast!
KBJ x

There’s more than just turkey on the coast for Thanksgiving!

As we take a few days off to give thanks, let us not forget about using fresh local seafood in our turkey-laden menus. Thanksgiving wouldn’t be complete without stuffing, so why not throw in some delicious oysters for an elegant side dish. Hosting a cocktail party and need something unique that you can do ahead? Pickled Shrimp is perfect and just needs a toothpick for serving (also wonderful in a light lunch salad). Football games and cold weather screams for warming soups, so try my Texas Seafood Chowder… chockfull of fish, cream and a bit of spice.

When that cold leftover turkey is staring at you for days afterward, you’ll be very thankful for seafood indeed!

Mom’s Oyster Stuffing
Serves 6 to 8
2 tablespoons butter, divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
1 teaspoon thyme, chopped
1 teaspoon garlic, finely chopped
1/2 cup fresh parsley, roughly chopped
1/8 teaspoon cayenne pepper
Splash of chardonnay
6 cups bread crumbs from baguette, medium dice
Salt and pepper to taste
2 large eggs, lightly beaten
1 pint shucked fresh oysters, drained and chopped (reserve 1/2 cup oyster liquid)

Preheat oven to 350°F. Butter a large casserole dish, about 9 x 9 or use a large cast iron skillet (makes a nice crust!) and set aside.

Heat 2 tablespoons of the butter in a large saute pan. Sauté onions and celery in the butter for about 3 minutes until tender, then add the garlic, cayenne, parsley and thyme and saute one minute more. Add a splash of chardonnay and cook just until evaporated, about one more minute. Remove from heat and set aside to cool.

Toss the breadcrumbs with sauteed mixture and season with salt and pepper. Add eggs and a bit of the oyster liquid to soften until moist. Fold in the chopped oysters.

Scoop the mixture into the prepared dish or cast iron skillet and dot with remaining butter. Bake for about 45 minutes, until golden brown on top and firm in the middle.

Texas Seafood Chowder
Serves about 6

4 pounds raw assorted cleaned fish and shellfish, (medium shrimp, shucked oysters, crabmeat, chunks of flounder or drum, whole clams, etc).
1/4 pound unsalted butter
1 cup carrots, peeled and chopped
1/2 cup yellow onion, chopped
1 cup celery, chopped
1 cup small red potatoes, chopped
1/2 cup corn kernels, fresh
1/4 cup all-purpose flour
1 quart VESS (see recipe below)
juice of two limes
1 tablespoon sriracha hot sauce
3 tablespoons heavy cream
2 tablespoons minced cilantro
Salt and freshly ground black pepper to taste

Melt the butter in a large pot; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the VESS and lime juice and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for about 5-7 minutes, until the fish is just cooked. Add sriracha, heavy cream, cilantro, salt and pepper to taste, and serve.

VESS or Very Easy Shrimp Stock
Makes about 4 quarts

This is a simple stock that can be used in a variety of seafood dishes. We cheekily call it VESS in the Glow kitchen.  To start, heat 1 tablespoon of vegetable oil in a large pot. Add shrimp shells from 5 lbs peeled shrimp. Cook for a few minutes stirring often until shells turn pinkish red, then add enough water to cover shells (about 4 quarts). Simmer for 7 minutes while pressing down on shells to get all of the flavor out.  Strain through a sieve, pressing down to get liquid, then season with sea salt if needed.  Store in the refrigerator for up to 5 days.

Pickled Shrimp
Serves 6 to 8
1 onion, thinly sliced
1 lemon, thinly sliced
3/4 cup white wine vinegar
1/2 cup vegetable oil
1/4 cup capers with their juices
3/4 teaspoon celery seeds
1 teaspoon fennel seeds
2 dried hot chile peppers
1/2 teaspoon sugar
1/2 teaspoon salt
2 bay leaves
3 cloves garlic, thinly sliced
1 1/2 pounds (41/50 count) peeled and cooked shrimp

In a large bowl, combine all ingredients and toss thoroughly. Place into large glass jars and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled with toothpicks. Keeps for 5 days.

*Thanks to Adventures by the Shore for beachy turkey photo!

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