Articles by Texas Monthly

Fresh Melon Salad With Lemongrass Dressing

Jan 20, 2013 By Texas Monthly

Recipe from Timothy Byres, Standard 2706, Dallas Lemongrass Dressing 2 stalks lemongrass 1/4 cup lemon juice 1/4 cup sugar 1/2 cup water In a saucepan bring all ingredients to a boil with 1/2 cup water. Strain and refrigerate. Melon Salad 1 cantaloupe 1 honeydew melon…

Grilled Tenderloin Salad

Jan 20, 2013 By Texas Monthly

Recipe from Thai Spice, Houston and Austin. Tenderloin Salad 1 1/4 to 2 pounds whole beef tenderloin (amount depends on whether using as an appetizer or entrée) 1 large cucumber, peeled and sliced 1/8- to 1/4-inch thick 1/2 medium red onion, peeled and sliced 1/8- to 1/4-inch thick…

Boston Lettuce with Grilled Bosc Pears

Jan 20, 2013 By Texas Monthly

Recipe from John Maxwell, The Mansion at Judges’ Hill, Austin Lemon-Cream Dressing 1 cup heavy cream 6 tablespoons crème fraîche or 3 tablespoons sour cream 1/2 tablespoon fresh lemon juice zest of 1 lemon, minced 1/8 teaspoon salt In a large mixing bowl, stir heavy…

The Full Nelson

Jan 20, 2013 By Texas Monthly

April 30, 1933 Born in Abbott. His mother leaves six months later; his father leaves a few years after that. Willie and his older sister, Bobbie, are raised by their grandparents, Daddy and Mama. 1939 Gets his first guitar, a Sears Stella. 1942 Lands his first paying job, playing with…

Where We Rank

Jan 20, 2013 By Texas Monthly

How Texas compares with the other 49 states in everything from the percentage of low-income children with health insurance (we’re dead last) to the number of executions (we’re first!).

Jorge Ramos

Jan 20, 2013 By Texas Monthly

“I didn’t want this tragedy to get lost among all the daily news stories,” says Univision anchorman Jorge Ramos, referring to the ill-fated attempt to smuggle at least 74 illegal immigrants into Texas two years ago. So, to bring attention to the incident as well as to larger immigration issues,…

Steve Brodner

Jan 20, 2013 By Texas Monthly

Although illustrator Steve Brodner did some preliminary research before leaving New York for the colonias of South Texas, he was thoroughly unprepared for what he encountered. “The books I had read were about ten years old, and they focused on the horrific living conditions in the colonias,” he says. “But…

Jeff Lipsky

Jan 20, 2013 By Texas Monthly

If anyone knows about following a dream it’s Jeff Lipsky, who photographed American Idol queen Kelly Clarkson for this month’s cover. “I was a fly-fishing guide and snowboarder in Colorado for eleven years,” he says. “And then one day I decided to move to L.A. and become a photographer. I…

Honorable Mentions

Jan 20, 2013 By Texas Monthly

Nineteen joints we couldn’t countenance not noting at all. AMARILLO Beans N Things A cozy country cafe plunked down on a busy city street. 806-373-7383 BRADY Hard Eight Pit Bar-B-Que Meats are cooked cowboy style directly over hot mesquite coals.

Ode to . . .

Jan 20, 2013 By Texas Monthly

Ode To Brisket When you’re a food writer, people are always asking about the best meal you’ve ever eaten. I know they’re expecting tales of an unforgettable lunch at Michel Bras or a poetic kaiseki meal in Kyoto or a beluga extravaganza on the banks of the Volga, but what…

Lexington: Snow’s BBQ

Jan 20, 2013 By Texas Monthly

The best barbecue in Texas is currently being served at Snow’s BBQ, in Lexington, a small restaurant open only on Saturdays and only from eight in the morning until whenever the meat runs out, usually around noon. Snow’s is remarkable not only for the quality of its meat but…

Luling: City Market

Jan 20, 2013 By Texas Monthly

You’ve come for wholeness, for satisfaction deep within your soul. Your searching has brought you here, to the company of fellow pilgrims in the snaking line. Slowly, you advance across the tile floor, past the knotty-pine walls, and up to the inner sanctum: a glass-enclosed chamber where a host of…

The Trinity River Project

Jan 20, 2013 By Texas Monthly

1 1/2 ounces Cadenhead’s Old Raj Dry Gin 1/2 ounce Paula’s Texas Lemon 1/4 ounce Pagès Parfait Amour Crème de Violette liberal splash of Fever-Tree Bitter Lemon Luxardo maraschino cherries (garnish) lemon peel, long and twisted (garnish) edible orchid (garnish, optional) Combine gin, Paula’s…

Wild Mushroom and Leek Tart

Jan 20, 2013 By Texas Monthly

Recipes from Conservatory at Dallas’ Hotel Crescent Court, Dallas. Tart Shells 2 frozen filo sheets (18 by 14 inches) Pam or other vegetable oil spray 4 tart pans (4 inches in diameter) Preheat oven to 350 degrees. Cut each sheet of filo into six 6- by 7-inch…

Chocolate-Peanut Butter Bread

Jan 20, 2013 By Texas Monthly

1 1/2 teaspoons active dry yeast 1 3/4 cups warm water 1/2 cup active sourdough starter (see recipe, below) 5 scant cups unbleached all-purpose flour or bread flour 1/2 cup powdered milk 2 teaspoons sea salt or plain salt 2 tablespoons unsweetened cocoa powder…

1015 Stuffed Onion

Jan 20, 2013 By Texas Monthly

4 1015 onions (any large onion may be substituted) 2 cups chicken stock 4 cups bread crumbs 1 cup coarse cracker meal 1 cup flour 2 teaspoons salt 2 teaspoons cracked black pepper 1/2 tablespoon cayenne 4 eggs 1/2 cup buttermilk…

Tamale-Stuffed Game Hen

Jan 20, 2013 By Texas Monthly

Marinade 4 game hens 1 tablespoon achiote seeds 2 cups oil 46 ounces tomato juice 3 bay leaves 1 tablespoon granulated garlic 1 tablespoon oregano leaves 1 teaspoon each of dark chile powder, ground cumin, and salt 2 ounces lime juice…

Four-Cheese Pizza

Jan 20, 2013 By Texas Monthly

Basic Dough 1/4 cup warm water (about 105 degrees) 2 tablespoons honey 1 package dry yeast 2 cups high-gluten flour 1 teaspoon kosher salt 1 tablespoon olive oil 3/4 cup water In a cup stir together warm water and honey, and mix in dry…

Baked Herbed Goat Cheese

Jan 20, 2013 By Texas Monthly

12 shallots, uniform size 6 tablespoons olive oil kosher salt and cracked black pepper to taste Preheat oven to 350 degrees. Peel shallots, leaving on the top end and barely trimming the root end. Lightly sauté in olive oil in an ovenproof skillet over medium-high heat for 2…

Gingerbread Christmas Trees

Jan 20, 2013 By Texas Monthly

Fruit Compote 1/2 cup sugar 1 cup red wine 2 cinnamon sticks 1 teaspoon orange zest 2 pints fresh or frozen berries of your choice Combine sugar, wine, cinnamon, and orange zest, bring to a boil, and pour over berries. Refrigerate overnight. Royal Icing 2 egg…

Antojitos

Jan 20, 2013 By Texas Monthly

Chile Salt 7 teaspoons ground cayenne 7 teaspoons ground red chile powder 3 teaspoons granulated garlic 2 tablespoons salt Mix all ingredients together. Roasted Corn on the Cob 6 ears of corn in their husks 3 tablespoons melted butter 1 1/2 teaspoons chile salt (recipe…

Summer Soups

Jan 20, 2013 By Texas Monthly

Recipe from Ruth Carter, soups-and-specials cook at Austin’s Eastside Cafe. Dewberry-Orange 4 cups dewberries or blackberries, rinsed 2 cups water 1/2 cup sugar 4 ounces cream cheese 2 tablespoons fresh lemon juice 4 cups fresh orange juice mint leaves for garnish (optional) Combine berries…

Chocolate Mousse Iceberg

Jan 20, 2013 By Texas Monthly

Recipe from Lisa Biggerstaff, pastry chef, Dacapo’s on the Parkway, Houston. Mousse 9 ounces semisweet chocolate 1 ounces butter, melted 1 pint whipping cream 3 medium eggs 1 1⁄2 teaspoons dark rum 1 tablespoon espresso or strong coffee Melt chocolate in a double boiler. Melt…

Braeburn Apple Sorbet With Walnut-Apple Flautas

Jan 20, 2013 By Texas Monthly

Recipe from Pastry chef Doug Wilson, Mesteña’s, San Antonio. Sorbet 1 cup water 1 1/2 cups sugar 8 Braeburn apples, peeled and cored Boil water and sugar for 5 minutes to make a simple syrup. Make fresh apple juice by puréeing apples thoroughly in a food processor and…

Fresh Beet, Radicchio, and Goat Cheese Salad

Jan 20, 2013 By Texas Monthly

Recipe from chef-owner Lynette Hawkins Mandola, La Mora, Houston. Balsamic Vinaigrette 2 tablespoons pancetta (2 or 3 ounces), sliced 1/8-inch thick and then cut into 1/4-inch squares (you may substitute prosciutto) 1 tablespoon plus 2 teaspoons red-wine vinegar 1 tablespoon plus 2 teaspoons balsamic vinegar 1/2 teaspoon…

Shrimp and Herbed Goat Cheese Crostini

Jan 20, 2013 By Texas Monthly

Recipe from Sambuca, 2618 Elm, Dallas. 18 jumbo shrimp 8 ounces fresh goat cheese 1 tablespoon each fresh basil and thyme, finely chopped 1 teaspoon fresh tarragon, finely chopped Dash of lemon juice Salt to taste 1 baguette French bread Virgin olive oil…

Three-Lettuce Salad

Jan 20, 2013 By Texas Monthly

1 head arugula (1/3 pound) 2 heads Belgian endive 1 head radicchio 12 thin slices Parma ham Toss lettuces with vinaigrette (see recipe, below). To serve, place 2 slices ham on each plate and top with salad. Sun-Dried-Cherry Vinaigrette 2 tablespoons lemon juice 1/2 teaspoon champagne…

Lemon-Garlic Chicken With Tomato-Basil Sauce

Jan 20, 2013 By Texas Monthly

Recipes from Eureka!, 4011 Villanova, Dallas 4 whole chicken breasts Juice of 1 lemon 1 1/2 tablespoons lemon zest 1/2 cup low-sodium soy sauce 2 teaspoons brown sugar 1 tablespoon minced garlic 3 tablespoons chopped parsley 1/2 teaspoon salt 1/8 teaspoon pepper…

Meringue Clouds

Jan 20, 2013 By Texas Monthly

Recipe from Eureka!, 4011 Villanova, Dallas 2 egg whites Pinch of salt 3/4 cup sugar 1/2 teaspoon vanilla 1 1/2 pints fresh mixed strawberries and raspberries Sugar to taste Hazelnut or almond flavoring Preheat oven to 250 degrees. Whip egg whites and salt until…

Grilled Corn Salad

Jan 20, 2013 By Texas Monthly

Recipe from Eureka!, 4011 Villanova, Dallas 8 ears of corn, shucked 2 red bell peppers Juice of 1 lime Juice of 1 1/2 oranges 1/3 cup finely chopped cilantro 1/2 cup thinly sliced green onions 1/2 teaspoon black pepper 1/2 teaspoon salt…

Chile Relleno En Nogada

Jan 20, 2013 By Texas Monthly

Walnut Sauce 1/4 cup walnut pieces 1/2 cup boiling water (or enough to cover) 1/4 cup milk 1 1/2 cups crème fraîche or crema mexicana 1/4 cup cream sherry 2 tablespoons sugar 1/4 teaspoon salt 3 ounces queso fresco or mild feta cheese…

Seared Diver Scallops

Jan 20, 2013 By Texas Monthly

. . . With Wild Mushrooms and Rutabaga Purée. Recipe from Oloroso, San Antonio. 6 slices prosciutto, sliced as thin as possible 8 ounces wild mushrooms, such as chanterelles, hedgehogs, or trumpets 4 to 5 baby purple kohlrabi, stems and leaves removed 1 medium rutabaga 2…

Seared Sea Scallops

Jan 20, 2013 By Texas Monthly

. . . With Spinach-Speck Salad, Brown Butter, and Pine Nut Crema. Recipe from Bolla, Dallas 1/4 cup brown butter 12 sea scallops 2 cups spinach salad 1 cup red-wine vinaigrette (warm) 1 cup pine nut crema Seared Sea Scallops 1 tablespoon olive oil 1…

Key Lime Pie

Jan 20, 2013 By Texas Monthly

6 egg yolks 5/8 cup sugar 5 ounces Key lime juice Zest of two limes 32 ounces Rich’s Whip Topping (see below) 1 1/2 packets graham crackers, crushed 3 tablespoons crushed toasted walnuts 1 tablespoon toasted sesame seeds 3 tablespoons sugar…

Black-Bottom Pecan Pie

Jan 20, 2013 By Texas Monthly

Piecrust 1 1/2 cups flour 1/4 teaspoon salt 1/2 cup vegetable shortening 3 to 4 tablespoons cold water In mixing bowl, combine flour and salt. Mix in shortening with fingertips until mixture resembles coarse cornmeal. Sprinkle water over mixture one tablespoon at a time, stirring with fork.

Thanks A Million 1999: More than $10 million

Jan 20, 2013 By Texas Monthly

AUDREY JONES BECK Houston, $80 million Forty-seven Impressionist and Post-Impressionist paintings valued at an estimated $80 MILLION to the MUSEUM OF FINE ARTS, HOUSTON. The paintings, which include works by Cézanne, Monet, and Renoir, have been on display at the museum since 1974 along with 23 others previously donated by…

Joy of Mex: El Paso

Jan 20, 2013 By Texas Monthly

CAFE CENTRAL 109 N. Oregon at 1 Texas Court, 915-545-2233. This chic upscale spot is more a continental than a Mexican restaurant, but the Mexican dishes it does have are original and excellent, including wonderfully crisp bacon-wrapped prawns in a chipotle marinade, lovely puntas de filete (sliced tenderloin)…

Thai Corn Cakes

Jan 20, 2013 By Texas Monthly

3 cups fresh or frozen corn kernels 3 tablespoons chopped cilantro 2 tablespoons peeled and chopped garlic 1 jalapeño, seeded and chopped 2 tablespoons seeded, chopped red bell pepper 3 eggs, beaten 1 tablespoon cornstarch 1 teaspoon salt 3/4 teaspoon coarsely ground…

Hot Chocolate Cake

Jan 20, 2013 By Texas Monthly

Pistachio and Eggnog Milk Sauce 1/2 cup shelled pistachios 4 medium egg yolks 1/2 cup sugar (less if using eggnog, to taste) 1/2 quart whipping cream or eggnog 1 quart milk 1 vanilla bean, split Roast pistachios at 350 degrees for 10 minutes, chop, and…

Governor’s Mansion Lemon Yogurt Cake

Jan 20, 2013 By Texas Monthly

Cake 1 cup unsalted butter, softened 2 cups granulated sugar 6 eggs, separated 2 teaspoons lemon zest 1 teaspoon lemon extract 3 cups cake flour 1 teaspoon baking soda 1 teaspoon salt 1 cup plain yogurt, whole or lowfat Preheat oven to…

Chocolate-Almond Sweetheart Cake

Jan 20, 2013 By Texas Monthly

Recipe from the Houstonian Hotel, Club & Spa, Houston. Pan Preparation 1 nine-inch heart-shaped cake pan parchment paper 1 teaspoon unsalted butter, softened 1 1/2 tablespoons high-quality cocoa powder Coat sides and bottom of pan with softened butter. Then place a parchment liner on bottom of pan…

Bouche de Noelle

Jan 20, 2013 By Texas Monthly

Cake 1 1/3 cups flour 1/8 teaspoon salt 1 1/2 teaspoons baking powder 1/2 pound butter 1 cup sugar 3 eggs 1/2 cup milk Preheat oven to 375 degrees. Line bottom of 16- by 11-inch jelly roll pan with parchment paper. Butter paper and…