Posts Tagged ‘glow rockport’

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).

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Grilled Squid with Garlic and Red Chiles

One of my favorite squid memories was in a restaurant on Portobello Road near my old neighborhood in London. It was a tiny Galician restaurant packed with chain smoking Spaniards and cheeky Notting Hillbillies, drinking, eating and ogling the night away.  Our table ordered the “Chipirones en su tinta”, squid cooked in its own ink. The sauce was black, sexy, garlicky and so delicious with red Spanish wine and warm crusty bread. Since then, I always try to order squid when it’s on a menu, and love discovering how other chefs play with this cool cephalopod. My friend LiLing (an excellent cook who hails from Indonesia) came over to Glow last week to play with me in the kitchen.  As we cleaned the squid and chopped the vegetables, we discussed our own “squiddy experiences” and laughed at my unrelenting fascination with its anatomy.  It was my childhood dream to be a marine biologist, and these happy experiences with gorgeous sustainable seafood come pretty close!

This is my favorite way to eat squid. Simple, fresh and just perfect for summer.

Grilled Squid with Red Chiles and Garlic

2T thai fish sauce (squid brand, of course!)
1T water
Juice of 1 lime
½ t sugar
½ t finely sliced red chile, into rings
1 t finely chopped green onion (white part only)
1 lemongrass stalk, finely chopped

10 oz prepared small squid
Juice of 1 lime
Sea salt and pepper
1 garlic clove, finely chopped
Small pinch red chile flakes
2T peanut oil

1 romaine heart sliced into wide strips or iceberg lettuce is fine, too
4 green onions, finely sliced
Thinly sliced cucumbers
Basil or Mint leaves
Cilantro sprigs
8x cherry tomatoes sliced in half
Cracked pepper and half a lime for garnish

Mix dressing ingredients in a bowl and set aside.

Cut along one side of each squid pouch and open it out flat. Score the inner side into a diamond pattern with the tip of a small, sharp knife then cut into 2 inch squares. Separate the tentacles and toss the squid pieces with lime juice, salt and pepper.

Heat the peanut oil in a cast iron pan or wok until very hot, almost smoking. Add the squid and stir for about 1-2 minutes until they are just starting to turn white. At the last second, add the chopped garlic and red chile flakes and stir for 15 more seconds. Don’t let garlic turn brown or it will taste bitter. Transfer to a plate and sprinkle with more salt and pepper. Keep warm.

Toss together the lettuce, green onions, basil, and cilantro in the dressing and spread on a platter or individual plates. Place the squid pieces on top along with any leftover oil, then garnish with the cucumber slices, halved cherry tomatoes and lime. Spoon any remaining dressing over salad and season with cracked pepper.

More pics…

Breaking down squid.

Wondrous squid pens.

Squid-gy ink sac.

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We have video! Several patrons and friends have suggested we document what’s going on at Glow, and over the coming weeks and months we will be filming regularly, so everyone can share in the experience.  Just a taste of what’s happening down here on the Texas coast.

Our first video spotlights one of our local fishermen, John Johnson (no relation) who owns Fulton Beach Marina. John’s family has been involved in the local shrimping and fishing industry for over 60 years.  John grew up helping in the business and inherited the marina  when his father and grandfather passed away in an airplane crash. He is also a world champion surfer who has spent many years riding the waves off the coasts of Mexico, California and Hawaii. It’s hard work hauling in and processing a daily catch and he supplements by supplying bait for the local sportsfishing industry.

When John has a catch he gives me a call and I come running. Fast. The shrimp he got that afternoon in this video was from a dayboat, meaning they go out in the morning and return the same day vs. gulf shrimp boats that stay out for weeks.  They also brought in some bycatch of spanish mackerel and croaker (whiting) which are fish that most fishermen throw away. It’s such a shame as mackerel (king, spanish, etc.) are really tasty fish that have a meaty flavor similar to tuna and hold up well to smoking. As a state that loves their BBQ and smoked meats, I hope Texans will also embrace the mackerel and other lesser known fish.

Please enjoy this peek inside our daily lives at Glow and stay tuned for the next video: Having fun with ike jime’d gulf red snapper!


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Beautiful produce from Four String, a farm on the South Texas coast.

Last week we put on a summer dinner celebrating Four String Farm’s summer crops and their Tres Hermanas (three sisters of beans, squash and corn) planting methods. It was a lovely evening with an eager audience, forks raised in support of local foods and Justin Butts, the farmer/owner of Four String.  Justin and his wife Kayla work very hard to keep their crops/livestock alive in this humidity and heat, and you can really taste the difference in their goods.  Justin also brought in some farm vines and wildflowers to dress our paper-lined tables, and alongside our votives and pillar candles it really lent to the charming summer atmosphere.

As the chef paying tribute to these ingredients, it was my job to create a menu that would honor their summer harvest. We had a variety of vegetables to showcase, including eggplant, beans, butternut squash, corn, and tomatoes. I chose to do classics and let the ingredients speak for themselves: Eggplant Terrine with Texas (Lorberau Farm) Goat Cheese; Braised Pork with Ancho, Butternut Squash and Corn; Roast Local Flounder with Tomato Cucumber Relish. For dessert, I transformed traditionally savory ingredients into sweets with Buttery Rosemary Cookies, Sugar Tomato Jam and Mint Lime Granita. Paired with an effervescent Moscato, it was just the wine to end our balmy summer evening.

Guests happy and satisfied, we reflected on the bounty before us, and how produce from the South Texas coast has its own unique flavor.  Tomatoes down here have to go through a heck of a fight for survival, and I believe the struggle makes its taste that much sweeter and zesty.  As the evening slowly came to a close, spirited discussions and belly laughs filled the tiny boathouse, folks coming together to enjoy each other’s company over coastally grown food, crisp classic wines and a celebration of summer by the sea.

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Pittsburg, Texas peaches

It’s a beautiful day on the South Texas Coast!

What a busy start to summer at Glow…We recently celebrated our First Birthday, made Texas Monthly and welcomed back familiar faces over Memorial Weekend. We have lots of exciting news and events to share, including my first cookbook GLOW: Tastes from a Tiny Boathouse (working title) and an invitation to cook in New York City at the James Beard House! If you haven’t already, please join our mailing list and like us on Facebook, where we also post updates on seasonal menu changes, discoveries of local finds and lovely local seafood.

We look forward to sharing our meals and wines with you this summer!



Sunday, June 17th :: 11AM – 2PM
What better way to show pops you care than with Black Buck and Poached Eggs, Crab and Shrimp Cakes, Banana Rum French Toast and complimentary Bloody Marys at Glow! Reservations recommended.

Wednesday, July 11th :: 630PM
Celebrate summer, glorious vegetables and ancient Tres Hermanas planting methods from Four String Farm. The “Three Sisters” (corn, beans and squash) will be paired with local seafood and summer wines. Four Courses $48, w/wines $68.

Saturday, September 8th :: 630PM
Join winemakers Ed and Susan Auler and distiller Chad Auler at Glow as we kick off autumn with wines from Fall Creek Vineyards and crisp cocktails from Savvy Handcrafted Vodka. Cocktail reception and five course dinner featuring local seafood and ingredients paired with Fall Creek Vineyards’ award-winning wines. $85

525 N. Lamar Blvd., Austin, TX 78703
Thursday, September 27th :: 6:30PM
Join Glow’s chef/owner Karey B. Johnson at Whole Foods in Austin, TX for an evening of food and wine, as we celebrate seasonal seafood, local produce and coastal anecdotes. Will make for a fun night out with friends, old and new!

167 West 12th Street, New York, NY 10011
Tuesday, November 13th 2012
Glow has been invited to cook at the James Beard House in New York City this fall! Stay tuned for more details and preview dinner in Rockport. The James Beard Foundation’s mission is to celebrate, preserve and nurture America’s culinary heritage and future. They selectively invite emerging chefs to share their talents with Foundation members and the public by presenting lunches, brunches, workshops and dinners. Glow’s Karey B. Johnson is honored to be chosen to share our South Texas Coastal ingredients and Glow dishes with the James Beard House.

Karey B. Johnson is a self-taught Texas chef and owner of Glow, a rustic bistro in the quaint fishing town of Rockport, Texas. From a tiny renovated boathouse, we strive to find the best seafood from local fishermen, gently cook it, and share our meals and wine with friends in a relaxed setting. Glow serves dinner seven nights a week.

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