The Fall of Country, the Rise of Country
As Nashville pandered to the lowest common denominator, Texans found a new audience hungry for old traditions.
October 1988 Issue
Features
One Brick Shy of a Load
Not your run-of-the-mill pickers and singers, these performers are determined to carve out new territory.
Worked to Death
The allure of Galveston Bay is not natural beauty but the determination of nature to survive ugliness.
The Good, The Bad, and The Country
In the small world of country’s New Traditionalism, George Strait and Steve Earle still manage to be worlds apart.
Feature
Good-bye, Kenny Rogers, Hello, Wagoneers
When it’s hot, it’s hot! And country music is hot tonight at your nearest dance hall, beer joint, or record store.
Tempest in a Taco
Taco Cabana pioneered patio dining—a winning formula of Tex-Mex food and margaritas in the open air. When competitor Two Pesos introduced its look-alike layout, the lawsuits started to fly.
Texas Primer: Football Hand Signals
From “Hook ‘em, Horns” to “Peck ‘em, Owls,” the Southwest Conference is football’s most hospitable habitat for hand jive.
Around the State
It’s the Way We’ve Always Done It, Sir
How the Pentagon really works, as told by a Texan who tried to make it work a little differently.
Columns
The Old West, the New South
In Anything for Billy, Larry McMurtry trounces the Western myth; Frederick Barthelme, in Two Against One, casts a cold eye on a self-desdtructing marriage.
Nights of Wine and Roses
Thanks to adventurous chef Michel Bernard Platz, the flowers at Dallas’ L’Entrecôte are as likely to be on the menu as in a vase.
Medicine and Miracles
After learning that he had cancer, the author began a search for a cure that took him far beyond medical expertise.
Domain Supplement
A Grand Finale
“Rice pudding is one of my favorite dishes—we used to have it once a week when I was growing up in England,” Bruce Auden says of the inspiration for this autumnal dessert. “But you can never order it in a restaurant.” When Auden, the executive chef at the Fairmount Restaurant
Red Cabbage With Texas Goat Cheese and Chives
Serves 4 Preparation Time: 5 Minutes Cooking Time: 15 Minutes6 strips slab bacon 1 head red cabbage, core removed, finely shredded in food processor, and cut into 3-inch strips 2/3 cup Spanish sherry wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 ounces Texas goat cheese,
Quick Cuisine: After the Hunt
A bird in the pan is worth two in the bush, especially when it’s quail.
Warm Caramel Pears
Serves 4Preparation Time: 5 MinutesCooking Time: About 10 Minutes4 large, firm pears (Bartlett, Anjou, Bosc, or Colorado), peeled, cored, and cut into eighths2 tablespoons unsalted butter, melted4 tablespoons sugar3 tablespoons heavy creamPreheat oven to 450 degrees. Mix all ingredients in bowl. Put mixture in glass or porcelain baking dish. Bake
Split Quail With Juniper Berries and Gin
Serves 4 Preparation Time: 5 Minutes Cooking Time: 20 to 30 Minutes8 small (4-ounce) or 4 large (8-ounce) quail, split down the back and flattened 1/2 cup flour mixed with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon thyme 3 tablespoons unsalted butter 4 shallots, minced 16
Crawfish Etouffee
Anthony Frederick’s Crawfish Etouffée1 stick margarine 1/4 cup flour 1 cup chopped green onion 1 cup chopped yellow onion 2 garlic cloves, minced 1/2 cup chopped green pepper 1/2 cup chopped celery 3 small fresh bay leaves 2 teaspoons finely chopped fresh thyme 5 teaspoons chopped fresh basil 1 stick
Specialty of the House
Culinary secrets revealed: You know that famous dish that your best friend always fixes? Well, we raided the kitchen and found the recipe.
Two-Tone Chili
Chris “Whip” Layton’s Two-Tone Chili2 bottles dark beer (Dos Equis) or 2 cans (15 ounces each) chicken stock Juice of 4 limes 6 tablespoons Pickapeppa steak sauce 3 pounds venison stew meat 5 slices bacon 1 large white onion, coarsely chopped 2 garlic cloves, crushed 4 tablespoons chili powder 1
Clay-Pot Orange Duckling
Garry Olah’s Clay-Pot Orange Duckling1 three-to-five-pound duckling Salt Freshly ground black pepper 3 or 4 garlic cloves, crushed 2 or 3 medium oranges, peeled and sliced (reserve rind) 1 tablespoon bottled orange-peel spice 3/4 cup orange juice 1/2 cup soy sauce 2 tablespoons grated fresh ginger 1 teaspoon ground allspice
Smoked and Grilled Shrimp
Robert Tabak’s Smoked and Grilled Shrimp2 pounds large shrimp, shells on 1 tablespoon black pepper 2 teaspoons white pepper 2 teaspoons cayenne pepper, or to taste 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons lemon pepper 2 teaspoons paprika Salt, to taste (optional) 1/2 cup extra-virgin olive oil
Orange Pancakes
The Whistlers’ Orange Pancakes2 eggs 1/4 cup oil 2 cups whole wheat or white flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 to 2 cups orange juice Beat eggs with oil until light. Sift dry ingredients together, and add to eggs. Slowly stir in juice until batter is
Watermelon Pickle
John Leeper’s Watermelon Pickle10 pounds peeled watermelon rind (see below)12 pounds granulated sugar1 quart white vinegar18 to 20 drops oil of cinnamon18 to 20 drops oil of clovesCut all green parts from watermelon rind before weighing (if firm, a little of the green may be left on). Cut into pieces,
Peach Ice Cream
Olive Hershey’s Peach Ice Cream1 quart milk6 egg yolks3/4 to 1 pound powdered sugar, depending on sweetness desired1 dozen medium-sized ripe peaches1 pint cream Make custard by scalding milk in double boiler. Beat yolks and sugar in bowl. Add to milk. Cook in double boiler until custard thickens, stirring constantly.
Reporter
Reporter
Texas Monthly Reporter
Corpus Christi learns to grow through adversity; Houston gives Percy Foreman a rousing send-off; Austin ponders the mystery of the misappearing shoes.
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