Texas Monthly

Jan 20, 2013 — By Texas Monthly

It was a year of angry Aggies, Baptist bravado, confused Cheney, death row drollery, enemas in evidence, fetid feet, ghetto gobbledygook, helicopter hunts, insurance idiocy, jerk judges, kin kidnappers, lawbreaking Longhorns, meshuggener misfires, NASA nimrods, Oswald online, pooped-on presidents, quick quarrels, requested roaches, scrotum-scarring Sooners, taped teenagers, unhinged urinators, visible Virgins, weaselly Whole Foods, X-rated x-classmates, yuletide yikes, and zeroed-out zebras.

Jan 20, 2013 — By Texas Monthly

Reed received her Ph.D. in marriage and family therapy from Texas Woman’s University and has been practicing in Dallas for nearly 25 years. She counsels as many as 25 couples per week. I can’t save a marriage. Only the couple can do that. My job is to help people create…

Jan 20, 2013 — By Texas Monthly

Recipe from chef Jack Chaplin, Chaplin’s, Dallas. 16 small red new potatoes 2 pounds fresh asparagus spears 1/4 cup olive oil 12 tablespoons butter, softened 1 teaspoon each of chopped fresh rosemary, parsley, and garlic In 4-quart pot of boiling water, blanch potatoes for about 15…

Jan 20, 2013 — By Texas Monthly

Gingerbread Pancakes Ask the folks queued up at the Magnolia Cafe what their favorite breakfast dish is, and nine times out of ten the answer will be gingerbread pancakes. You can put syrup on these fat, fluffy beauties, but they’re great just by themselves. Recipe from Magnolia Cafe, Austin.

Jan 20, 2013 — By Texas Monthly

Recipe from Bistral, Dallas Dressing 1 cup plain yogurt (low-fat if desired) 1/2 cup sour cream (low-fat if desired) 2 to 4 tablespoons sugar 1 tablespoon chopped fresh mint 1 tablespoon lemon juice Mix all ingredients together. Fresh Fruit 1 cup halved green grapes 1…

Jan 20, 2013 — By Texas Monthly

Pamela Colloff, Abraham Verghese, and O. Rufus Lovet

Jan 20, 2013 — By Texas Monthly

Recipe from La Rèserve restaurant, Omni Hotel, Houston 1/2 cup cannellini (white kidney beans) 1/2 large onion, minced 1/2 cup extra virgin olive oil 1 clove elephant garlic Kosher salt and freshly ground pepper 1/2 head radicchio, cut in sixths 1/2 loaf country bread,…

Jan 20, 2013 — By Texas Monthly

Recipe from La Rèserve restaurant, Omni Hotel, Houston Salad 1/2 ounce white vinegar 1/2 lemon 1 head fennel 6 baby artichokes 1/2 pound cipolline (pearl onions optional) 1 pound small red potatoes 1/2 cup extra virgin olive oil Kosher salt 1/4 cup…

Jan 20, 2013 — By Texas Monthly

Recipe from Randy Evans, Brennan’s of Houston, Houston Peach Filling 3 pounds Texas peaches (about 6 medium peaches), peeled and sliced N-inch thick 4 tablespoons balsamic vinegar 4 tablespoons sugar In a mixing bowl, combine peaches, vinegar, and sugar. Marinate for half an hour, stirring occasionally,…

Jan 20, 2013 — By Texas Monthly

Recipe from Timothy Byres, Standard 2706, Dallas Marinade for Artichokes and Haricots Verts 1 1/2 tablespoons chopped garlic 1 tablespoon lemon juice 2 tablespoons chopped fresh herbs (chervil, parsley, basil, and tarragon, or your choice) 3/4 cup extra-virgin olive oil pinch kosher salt pinch…

Jan 20, 2013 — By Texas Monthly

Recipe from David Bull, Driskill Grill, Driskill Hotel, Austin 1 jalapeño, roasted and with stem, skin, and seeds removed 1 poblano, roasted and with stem, skin, and seeds removed 1 pound (4 sticks) butter, cut into small cubes, softened 1/2 bunch cilantro, leaves only (reserve a…

Jan 20, 2013 — By Texas Monthly

Recipe from Randy Evans, Brennan’s of Houston, Houston 1/2 ounce (1 tablespoon) simple syrup 1/2 lime, quartered 1 1/2 ounces (3 tablespoons) pomegranate juice, such as POM brand 1 1/2 ounces (3 tablespoons) dark rum sugar (for edge of glass) Make syrup by boiling…

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…

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…

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…

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…

Jan 20, 2013 — By Texas Monthly

The following references were taken from the second edition of Eliot Shapleigh’s “Texas on the Brink.”

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!).

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,…

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…

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…

Jan 20, 2013 — By Texas Monthly

Brent Humphreys, Pamela Colloff, and Sarah Bird

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.

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…

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…

Jan 20, 2013 — By Texas Monthly

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…

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…

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…

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…

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…

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…

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…

Jan 20, 2013 — By Texas Monthly

Blueberry Sauce 1 1/2 cups port 1/2 cup sugar juice of 1 lime 8 ounces fresh or frozen blueberries Place port, sugar, and lime juice in a saucepan and bring to a boil. Continue to boil for 8 minutes. Stir in blueberries and, if using frozen ones,…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

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…

Jan 20, 2013 — By Texas Monthly

Skip Hollandsworth on big hair, Gary Cartwright on the Balinese Room, Patricia Sharpe on Fritos, and Pamela Colloff on the bandits of the century.

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…

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…