State Fare

From chef Michael McClure, Guadalupe River Ranch.

by Patricia Sharpe

March 1997

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Chef Michael McClure celebrates the Hill Country—its cooking, its vegetation, even its architecture—in this imaginative combination from the Guadalupe River Ranch resort (FM 474, eight miles north of Boerne).

To pay homage to barbecue, McClure lightly smokes a well-herbed and -peppered pork tenderloin. To honor the state’s beloved spiky plant, he splashes his barbecue sauce with prickly pear purée. Grilled asparagus bundles provide a nonindigenous touch of green, but McClure’s masterpiece is a “stone wall” of naturally multicolored potatoes bound by a creamy custard—an edible version of the rocky fences that ramble the grounds of this beguiling Central Texas retreat.

Try this recipe for Smoked Pork Loin from chef Michael McClure, Guadalupe River Ranch.

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