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Texas Monthly

Recipe |
January 20, 2013

Cucumber Mintini

Cucumber Mintini1/4 cucumber 5 fresh mint leaves, plus 1 sprig for garnish 2 lime wedges 2 sugar cubes 2 ounces simple syrup (one part sugar dissolved in one part water) splash of fresh lime juice 1 1/2 ounces Tito’s Handmade Vodka splash of club sodaMuddle cucumber, mint leaves, 1 lime

Recipe |
January 20, 2013

Basil Julep

Recipe Courtesy of Tyler Treharne, 2900 Restaurant, El PasoBeing an avid gardener myself, I like to utilize the fruits of my labor in every culinary experience, and drinks should be no exception. Basil is a nice herb that is easy to grow, and most of all, loves the West Texas

Recipe |
January 20, 2013

Sweet Texas Heat

2 ounces jalapeño-infused Republic Silver Tequila 3 jalapeños (for tequila and garnish) 1/3 kiwi, peeled 6 fresh mint leaves 3/4 ounce ginger syrup (such as the Ginger People) 3/4 ounce fresh lime juice 1 ounce 7UPTo infuse the tequila: Slice 2 large jalapeños and remove seeds. Insert peppers in a

Recipe |
January 20, 2013

2900 Sangria

2900 Sangria Photograph by Adam Voorhes1 navel orange wedge, peeled 1 half-inch slice fresh pineapple 3 fresh strawberries, stemmed and sliced in half 3 red seedless grapes 1 slice Red Delicious apple 1 ounce Paula’s Texas Lemon 1 ounce Paula’s Texas Orange 5 ounces 2005 Zin

Recipe |
January 20, 2013

Alamo Fizz

3/4 ounce homemade rosemary syrup 5 sprigs of fresh rosemary (for syrup and garnish) 2 ounces Treaty Oak Platinum Rum 1/2 ounce fresh lime juice 1/2 ounce fresh lemon juice 1 egg whiteTo make rosemary syrup: Combine one part sugar and one part water in a pot. Bring to a

Feature |
January 20, 2013

Endless Summer Directory

AustinBig Top Candy Shop 1706 S. Congress Ave., 512-462-2220 or myspace.com/bigtopcandyshop.By George 1400 S. Congress Ave., 512-441-8600 or bygeorgeaustin.com.Continental Club 1315 S. Congress Ave., 512-441-2444 or conti nentalclub.com.Feather’s 1700B S. Congress Ave., 512-912-9779 or myspace.com/31622902.Home Slice Pizza 1415 S. Congress Ave., 512-444-7437

Feature |
January 20, 2013

Rain, Rain, Go Away

Is the Texas economy just late to the downturn, or are we insulated from the rest of the country’s woes? To answer this and other pressing pocketbook queries, Texas Monthly sat down with the state comptroller, the chairman of the UT Board of Regents, a legendary community organizer, a distinguished

Feature |
January 20, 2013

Texas Monthly Brainstorm

Build more schools, clone Willie Nelson, get everyone high-speed Internet, raise chickens, hold nonpartisan primaries, curb sprawl, and 76 other serious, inspiring, far-fetched, and provocative ideas about how to make Texas an even better place from some of the brightest bulbs we know.

Contributors |
January 20, 2013

Contributors

Nate Blakeslee “This story was not driven by a bad personal experience. Well, I once had to use a motorized Roto-Rooter at my house, but that had nothing to do with it,” says senior editor Nate Blakeslee about “Everyone’s Poop”, his study of one of the great marvels

Feature |
January 20, 2013

Everybody Must Get Stoned

Politically motivated hit job or serious work of art? That’s the looming question about Oliver Stone’s W., his new movie about the life and presidency of George W. Bush. To answer it—or more accurately, to speculate about the answer—we convened a discussion between two Hollywood pros, an eminent historian, an

Bum Steers |
January 20, 2013

The 2008 Bum Steer Awards

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

The Culture |
January 20, 2013

Mary Anne Reed, Marriage Counselor

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 the

Recipes |
January 20, 2013

Grilled New Potatoes and Asparagus

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 garlicIn 4-quart pot of boiling water, blanch potatoes for about 15 minutes, until they can be pierced

Food & Drink |
January 20, 2013

Homey Breakfast

Gingerbread PancakesAsk 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.Buttermilk BiscuitsRolled,

Recipe |
January 20, 2013

Fresh Fruit With Mint-Yogurt Dressing

Recipe from Bistral, DallasDressing1 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 juiceMix all ingredients together.Fresh Fruit1 cup halved green grapes 1 cup diced cantaloupe 1 cup diced pineapple 1 cup quartered

Recipes |
January 20, 2013

Cannellini Bean Capriata

Recipe from La Rèserve restaurant, Omni Hotel, Houston1/2 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, sliced 2 tablespoons balsamic vinegar Soak beans

Recipes |
January 20, 2013

Greco-Roman Salad

Recipe from La Rèserve restaurant, Omni Hotel, HoustonSalad1/2 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 pine nuts 3 red bell peppers 1/2 cup deli olives

Recipe |
January 20, 2013

Rustic Texas Peach Tarts

Recipe from Randy Evans, Brennan’s of Houston, HoustonPeach Filling3 pounds Texas peaches (about 6 medium peaches), peeled and sliced N-inch thick 4 tablespoons balsamic vinegar 4 tablespoons sugarIn a mixing bowl, combine peaches, vinegar, and sugar. Marinate for half an hour, stirring occasionally, then drain peaches and strain

Recipe |
January 20, 2013

Marinated-Artichoke-and-Feta Salad

Recipe from Timothy Byres, Standard 2706, DallasMarinade for Artichokes and Haricots Verts1 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 freshly ground black pepperCombine all ingredients and

Recipe |
January 20, 2013

Grilled Cilantro-Poblano Quail

Recipe from David Bull, Driskill Grill, Driskill Hotel, Austin1 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 few whole sprigs for

Recipe |
January 20, 2013

Pomegranate Daiquiri

Recipe from Randy Evans, Brennan’s of Houston, Houston1/2 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 1 part water and 2 parts

Recipe |
January 20, 2013

Fresh Melon Salad With Lemongrass Dressing

Recipe from Timothy Byres, Standard 2706, DallasLemongrass Dressing2 stalks lemongrass 1/4 cup lemon juice 1/4 cup sugar 1/2 cup waterIn a saucepan bring all ingredients to a boil with 1/2 cup water. Strain and refrigerate.Melon Salad1 cantaloupe 1 honeydew melon of approximately same size 2 limes, each cut in

Recipe |
January 20, 2013

Grilled Tenderloin Salad

Recipe from Thai Spice, Houston and Austin.Tenderloin Salad1 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 2 medium tomatoes, chopped

Recipe |
January 20, 2013

Boston Lettuce with Grilled Bosc Pears

Recipe from John Maxwell, The Mansion at Judges’ Hill, AustinLemon-Cream Dressing1 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 saltIn a large mixing bowl, stir heavy cream briefly until it froths a bit.

Feature |
January 20, 2013

The Full Nelson

April 30, 1933Born 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.1939Gets his first guitar, a Sears Stella.1942Lands his first paying job, playing with the John Rejcek Bohemian Polka

Feature |
January 20, 2013

Where We Rank

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!).

Contributors |
January 20, 2013

Jorge Ramos

“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,

Contributors |
January 20, 2013

Steve Brodner

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

Contributors |
January 20, 2013

Jeff Lipsky

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

Food & Drink |
January 20, 2013

Honorable Mentions

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. 806-373-7383BRADY Hard Eight Pit Bar-B-Que Meats are cooked cowboy style directly over hot mesquite coals. 325-597-1936DALLAS Baby Back Shak

Food & Drink |
January 20, 2013

Ode to . . .

Ode To BrisketWhen 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 always

Food & Drink |
January 20, 2013

Lexington: Snow’s BBQ

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

Food & Drink |
January 20, 2013

Luling: City Market

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

Recipe |
January 20, 2013

The Trinity River Project

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 Texas liqueur, and crème de violette over

Recipes |
January 20, 2013

Wild Mushroom and Leek Tart

Recipes from Conservatory at Dallas’ Hotel Crescent Court, Dallas.Tart Shells2 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 pieces. Spray filo with Pam

Recipes |
January 20, 2013

Chocolate-Peanut Butter Bread

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 1 1/2 cups semisweet chocolate chips