For the past 16 years, Galveston cook Bob Lewis has kicked off the holiday season by sending Thanksgiving letters and recipes to his friends and colleagues. He mentions the many signs of recovery in this year’s letter.
GALVESTON — Some of the best cooks can make the mistake of thinking Thanksgiving is all about creating the perfect meal.
When the pressure’s on to serve up a moist but crisp-skinned turkey, and to remember who wants pecans on the sweet potato casserole and who will eat it only if it’s blanketed in marshmallows, sometimes gratitude gets left off the menu.
That doesn’t happen to accomplished Galveston cook Bob Lewis. For the past 16 years, Lewis has kicked off his Thanksgiving holiday by sending a letter to friends, colleagues and clients that shares both some of the high points of the year and several recipes from Lewis’s ever-growing recipe files.
“I collect recipes, and I enjoy sharing them,” Lewis said. “The Thanksgiving letters have gone full circle, because now I’ve had people on my Thanksgiving-letter list who have sent me recipes they think I might like to try or include.”
Lewis began his tradition of sending recipes and thanks shortly after becoming a Realtor affiliated with The House Company. The early letters were brief, featuring several recipes accompanied by Lewis’ thanks. His letter in 1994 included two recipes, both for traditional Thanksgiving dishes, on a page with Thanksgiving observations.
Within a few years, Lewis’ annual description of the things he was thankful for began filling its own page, followed by a separate page of recipes. The expanded list of things Lewis appreciated reminds its readers of many of the area’s assets, ranging from the offerings at The Grand 1894 Opera House to the winning seasons of the Houston Astros and Houston Texans.
Not only did the Thanksgiving letters expand in size, they have increased their reach. Lewis now sends his letter to about 600 people.
Lewis, a native of Mississippi, moved to the island in the early 1970s. He has been heavily involved in community activities, serving as president of the Galveston Island Animal Shelter and Adoption Center and of the local chapter of the American Cancer Society. He is also an active committee member of The Grand 1894 Opera House and Trinity Episcopal Church, and the good works of these organizations make their way into Lewis’ Thanksgiving letters, where he commends them for their contributions to the quality of life.
His appreciation for their endeavors extends beyond the letters; Lewis has brought his cooking skills to the table for several of them.
“When Galveston Historical Foundation had a series of dinners to raise funds for restoring the Darragh House, I cooked a dinner,” he said. “I haven’t done a dinner for the opera house’s Grand Gatherings yet, but I hope to.”
He also was a featured cook in the Galveston Chamber of Commerce’s “Men Who Cook” events.
One recurring topic of Lewis’ gratitude through the years has been the weather. Mild hurricane seasons were always a prime subject of the Thanksgiving letters, and while his 2008 letter, written two months post-Ike, couldn’t find much in the hurricane season to be thankful for, Lewis was able to give thanks for the recovery process.
That theme continues in the 2009 letter, as he mentions many signs of recovery and even finds a silver lining or two.
“Somehow, the Gulf seems clearer, and it seems as though we have more days of beautiful blue water this year,” he said.
This year’s Thanksgiving letter also includes several new recipes. For The Daily News’ readers, Bob Lewis is passing along three of the favorites from previous Thanksgiving letters.
Cook sausage, onions and celery in a skillet over medium heat until sausage is browned and onion and celery are tender, then drain.
Place mixture in a large bowl and add remaining ingredients, stirring well.
Spoon dressing into a greased 13-by-9-by-2-inch baking dish.
Bake at 350 degrees for 30 minutes or until thoroughly heated.
Makes eight to 10 servings.
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Herbed Roquefort Biscuits
1 (3-ounce) package Roquefort cheese, crumbled 2 tablespoons minced green onion tops 1 teaspoon dried whole basil 1/2 teaspoon dried whole thyme 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda1/4 cup plus 2 tablespoons cold, unsalted butter, cut in pieces 3/4 cup buttermilk
Preheat oven to 450 degrees.
Combine first four ingredients in a small bowl and set aside.
Combine flour, baking powder, salt and baking soda in a medium bowl.
Cut in cheese mixture and butter with a pastry blender until mixture resembles coarse meal. Stir in buttermilk.
Turn dough out onto a floured surface and knead lightly seven to eight times.
Roll dough to 1/2-inch thickness. Cut with a 2 1/2 inch biscuit cutter.
Place biscuits on a lightly greased baking sheet.
Bake at 450 degrees for 13 to 15 minutes.
Makes 14 biscuits.
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Spicy Shrimp With Walnuts
3 pounds large shrimp 1 cup walnut halves 1/2 cup soy sauce 1/2 cup vegetable oil 1/2 cup dry sherry 2 tablespoons dark sesame oil 1 1/2 tablespoons sugar 8 small dried chile peppers 2 tablespoons minced garlic 2-3 tablespoons fresh ginger, minced 1 1/2 bunches green onions Peanut or other cooking oil
Peel and devein shrimp under cold water. Set aside in a colander to drain.
Toast walnuts in a 250-degree oven for 15 minutes (watch carefully to prevent burning). Set walnuts aside.
Combine remaining ingredients, except for the green onions and peanut oil, in a large bowl.
Add the shrimp and combine well to coat.
Let marinate for 1-2 hours, refrigerated.
Slice onions, including green tops, on the diagonal into 1 1/2-inch pieces, and set aside.
Heat a small amount of peanut oil — just enough to coat the pan — in a large wok or skillet over medium heat. If necessary, use two skillets to prevent overcrowding.
With a slotted spoon, add shrimp to pan, reserving marinade. Stir fry for 2-3 minutes, until shrimp curl and turn pink.
Transfer to a warm serving platter.
Pour the marinade and walnuts into any pan juices that might have accumulated.
Turn heat to medium-high. Cook, stirring constantly, until liquid is reduced to a syrup.
Add shrimp and green onions back to pan. back to pan. Stir well to coat with sauce. Serve immediately with rice.
