Articles by Texas Monthly

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…

Chocolate Pound Cake

Jan 20, 2013 By Texas Monthly

1/2 cups butter (3/4 pound) 3 cups sugar 2 teaspoons vanilla extract 5 eggs 1 cup cocoa powder (Ghirardelli or other good quality cocoa powder) 2 cups flour 1/2 teaspoon of baking powder 1 teaspoon salt 1 cup buttermilk 3 tablespoons…

Bill and Rita Clements’ Apple Cake

Jan 20, 2013 By Texas Monthly

1 cup cooking oil 2 cups sugar 3 eggs 2 1/2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla 4 cups peeled and chopped Granny Smith apples 1…

American Beauty Cake

Jan 20, 2013 By Texas Monthly

Flourless Chocolate Cake 12 ounces European or other good-quality dark chocolate 2 sticks unsalted butter 6 eggs 1 cup sugar 2 tablespoons dark rum 1 tablespoon vanilla extract Note: You will need 4 four-inch heart-shaped pans or 1 nine-inch round or heart-shaped pan, greased and…

Crispy Veal Sweetbreads With Truffle Oil

Jan 20, 2013 By Texas Monthly

Ris de Veau à L’Huile de Truffe (Crispy Veal Sweetbreads With Truffle Oil) 1 pound veal sweetbreads bouquet garni (composed of some celery leaves, parsley stems, carrot greens, 2 bay leaves, a sprig of thyme, and a couple of whole cloves, in a small cheesecloth bag tied with string)…

The Morkovsky Sisters Kolache Recipe

Jan 20, 2013 By Texas Monthly

Rose Morkovsky Hauger and Ann Morkovsky Adams are Czech sisters who grew up in a large family in San Antonio. Their family farm near Floresville is the focal point of family gatherings and celebrations. They’ve demonstrated their lifetime of kolache expertise in presentations for Texas Folklife Resources around Texas, and…

Texas Cornbread Pudding

Jan 20, 2013 By Texas Monthly

Recipe from Brennan’s, Houston. 1/2 cup diced yellow onion 1 1/2 cups fresh cut corn, approximately 4 ears 1 tablespoon vegetable oil 4 eggs 2 cups whipping cream 6 cups crumbled cornbread (use your favorite recipe) 1 1/2 cups shredded jalapeño jack cheese…

Shortbread Cookies

Jan 20, 2013 By Texas Monthly

Recipe from Chef Will Packwood, 7, Austin 1/3 cup (3 ounces) almond paste 1 1/2 cups (12 ounces) butter 1 1/4 cups (10 ounces) sugar 2 egg yolks 1/8 cup (1 ounce) amaretto 1 teaspoon orange zest 2 cups (8 ounces) cake flour…

Rex Hale’s Shortcake

Jan 20, 2013 By Texas Monthly

3 cups Softasilk cake flour 1 cup sugar 1 1/2 tablespoons baking powder 1 teaspoon salt 3/4 cup shortening (Crisco is fine) 3 lightly beaten eggs 1/2 cup milk 2 tablespoons vanilla 2 cups heavy cream 1/4 cup sugar…

Favorite Cookies

Jan 20, 2013 By Texas Monthly

1 cup unsalted butter, softened 1 cup sugar 1 cup brown sugar 2 eggs, lightly beaten 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan pieces 4 cups flour Using an electric mixer, beat butter with sugar…

Dorothy Bohac’s Kolache Recipe

Jan 20, 2013 By Texas Monthly

This recipe comes from Dorothy Bohac, Ph.D., President of the Travis-Williamson Counties Czech Heritage Society. She says that “the quality of a kolache is in the texture of the dough. The texture is controlled by the ingredients, particularly the amount of flour used. A baked kolache should be soft to…

Cottage Potatoes

Jan 20, 2013 By Texas Monthly

2 pounds unpeeled Idaho potatoes, cut in 3/4-inch cubes 1/2 cup chopped onion 1 tablespoon butter 1 cup chopped bell peppers, green, red, or yellow 1 teaspoon paprika 1 teaspoon seasoned salt (such as Lawry’s) 1/2 teaspoon coarsely ground black pepper Tabasco…

Chocolate-Chunk Pancakes

Jan 20, 2013 By Texas Monthly

2 eggs, separated 21/2 cups milk 4 tablespoons (1/2 stick) butter, melted 2 cups all-purpose flour 4 teaspoons baking powder 4 tablespoons sugar 1 teaspoon salt 1 cup European or other high-quality dark chocolate, cut or broken into chunks a little larger…

Chilaquiles With Queso Fresco

Jan 20, 2013 By Texas Monthly

1 1/2 pounds tomatillos, husks removed 1 serrano chile (about 1/2 ounce), stem removed 3 small garlic cloves (about 1/4 ounce) 2 large stems fresh epazote (leaves only), available in ethnic markets and well-stocked supermarkets 1/4 cup safflower or other light vegetable oil 10…

Chocolate Chile Mole Brownies

Jan 20, 2013 By Texas Monthly

This recipe does not actually contain mole sauce but does have ingredients that are typical of mole, namely chocolate, chiles, sesame seeds, and nuts. Don’t worry: These chewy, almost caramel-like brownies are not hot, just cinnamony and interesting. 1/4 cup sesame seeds, toasted 4 ounces good quality unsweetened chocolate…

Buttermilk Biscuits

Jan 20, 2013 By Texas Monthly

4 1/4 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 teaspoons sugar 1 teaspoon baking soda 12 tablespoons (1 1/2 sticks) unsalted butter, cut in small pieces 2 cups buttermilk Preheat oven to 450 degrees. Mix dry ingredients together. Cut butter…

Blackberry Blue-Corn Muffins

Jan 20, 2013 By Texas Monthly

2 cups flour 1 cup blue (or yellow) cornmeal 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 3/4 teaspoon kosher or sea salt 1 1/2 cups plain yogurt (low-fat is fine, but do not use nonfat) 1/3…

Whiskey-Cured Salmon

Jan 20, 2013 By Texas Monthly

1 1/2 cups kosher salt 2 1/2 cups sugar 1/2 cup cracked black peppercorns 4- to 5-pound salmon, deboned and fileted by butcher 1 bunch fresh rosemary 1 bunch fresh sage 1 cup Irish whiskey Walnut oil, as needed Mix salt, sugar, and…

Warm Lobster Tacos

Jan 20, 2013 By Texas Monthly

Recipe from Dean Fearing, Mansion on Turtle Creek, Dallas. Yellow-Tomato Salsa 1 pound yellow tomatoes or yellow cherry tomatoes, chopped 1 large shallot, minced 1 large clove garlic, minced 2 tablespoons finely minced cilantro 1 tablespoon champagne vinegar or white wine vinegar 2 serrano chiles,…

Walnut-Crusted Striped Bass

Jan 20, 2013 By Texas Monthly

Recipe from The Grape’s chef Jason Gorman. Cranberry-Mango Chutney 1/8 cup minced garlic 1 cup cranberry juice 1/2 cup honey 1 cup fresh cranberries 1 small mango, diced 1/2 cup dried apricots, diced 1 stick cinnamon 1 tablespoon diced fresh ginger Sauté garlic…

Vietnamese Fish Tacos

Jan 20, 2013 By Texas Monthly

Núóc Mam Dipping Sauce 3/4 cup Squid brand fish sauce (núóc mam, available at oriental markets) 1/4 cup rice wine vinegar 2 tablespoons chopped scallions (green onions) Whisk ingredients together and set aside. Vegetable Platter 1 head leaf lettuce 1 bunch fresh mint 8 ounces bean…

Tuna With Wasabi Mayo Ginger Slaw

Jan 20, 2013 By Texas Monthly

Ginger Slaw 2 tablespoons chopped prepared pickled ginger 2 tablespoons juice from pickled ginger 1 tablespoon sugar 1/2 cup rice wine vinegar 1/2 teaspoon sesame oil 1/2 medium head red cabbage, thinly sliced 1/4 head napa or savoy cabbage, thinly sliced 1 carrot,…

Tortilla-Wrapped Fish

Jan 20, 2013 By Texas Monthly

1 cup canola oil 8 corn tortillas 8 3-ounce fresh fish filets (redfish, snapper, or flounder) Salt and pepper to taste 4 tablespoons clarified butter or canola oil 1 1/2 cups chicken stock Juice of 1 1/2 lemons 2 sticks salted butter, cut…

Texas Creole Barbecued Shrimp

Jan 20, 2013 By Texas Monthly

Barbecue Sauce Base 2 1/2 lemons, peeled and quartered 3 tablespoons coarse-ground black pepper 2 tablespoons seafood seasoning 1 cup Worcestershire sauce 1 cup water 6 cloves garlic In saucepan combine all ingredients and reduce liquid by half. Strain liquid through fine-mesh strainer and…

Tempura-Crisped Shrimp Salad

Jan 20, 2013 By Texas Monthly

Oriental Dressing 1/4 cup light vegetable oil 1 tablespoon rice wine vinegar 1 tablespoon soy sauce 1 tablespoon sugar 1/2 teaspoon chopped garlic Mix ingredients together and set aside. Noodles 8 ounces udon noodles or linguine 1 tablespoon light vegetable oil Cook noodles according to…

Swordfish and Chipotle-Mango Sauce

Jan 20, 2013 By Texas Monthly

Grilled Swordfish 1/2 cup extra-virgin olive oil 1 tablespoon soy sauce 1 teaspoon coarse salt 1 teaspoon cracked black pepper 4 cloves garlic, minced 1 tablespoon Caribbean jerk seasoning (sold in jars) 1 shallot, chopped fine 1 tablespoon chopped cilantro 4 5-ounce…

Southwestern Crab Cakes

Jan 20, 2013 By Texas Monthly

From Cooking: I, Piscivore by Gary Cartwright, in the September 1987 issue of Texas Monthly. 1 large egg 2 tablespoons mayonnaise, crème fraîche, or sour cream 2 teaspoons Dijon mustard or the hotter Louisiana Creole mustard Pinch of cayenne pepper 1/2 teaspoon…

Soft-Shell Crabs with Moqueca Sauce

Jan 20, 2013 By Texas Monthly

2 tablespoons dende oil (red palm oil, available at Latin American or African markets) 2 teaspoons minced ginger 3 cloves garlic, minced 1 large onion, diced 1 cup concentrated chicken stock 4 tablespoons lime juice 2 – 3 serranos, minced 2 tablespoons cilantro,…

Snapper Carpaccio

Jan 20, 2013 By Texas Monthly

Snapper Carpaccio With Grapefruit Agra Dolce and Garlic Bruschetta Grapefruit Marinade 2 Ruby Red grapefruit, peeled and sectioned 1/2 cup extra virgin olive oil 2 teaspoons salt 1 Thai chili, minced (you may also use red Serrano chili or chili pequín) Carefully combine all ingredients together…

Shrimp, Lobster, and Crab Cheesecake

Jan 20, 2013 By Texas Monthly

Cheesecake 1/2 pound cooked Maine lobster 1/2 pound lump crabmeat 1/2 pound cooked jumbo shrimp 1 pound mascarpone cheese 2 pounds cream cheese 5 eggs 1 1/4 cups flour 1/2 bunch scallions, diced Kosher salt and white pepper to taste Preheat oven…

Shrimp and Scallop Skewers with Avocado Sauce

Jan 20, 2013 By Texas Monthly

Shrimp and Scallop Skewers 16 jumbo shrimp 16 large sea scallops 4 tablespoons extra virgin olive oil Salt and pepper to taste Devein and butterfly shrimp, leaving head and tail on. Wrap each shrimp around a scallop, 4 pairs to a skewer. Coat with oil, season, and…

Shrimp Pulao

Jan 20, 2013 By Texas Monthly

3 cups long-grain rice (preferably basmati) 1 large onion 1-inch piece gingerroot, peeled 6 garlic cloves 5 tablespoons peanut oil 1 large tomato, finely chopped 1 1/2 teaspoons poppy seeds Scant 1/2 teaspoon turmeric 3/4 teaspoon each of cumin powder, ground coriander,…

Nuevo Guacamole

Jan 20, 2013 By Texas Monthly

The nontraditional step of cooking the onion and chiles gives them a full, roasted flavor that goes beautifully with the mellow avocado. Just don’t stand too close to the pan while cooking the chiles, or the fumes will burn your nose. 2 teaspoons unsalted butter 2 teaspoons vegetable oil…

Sesame-Crusted Scallops

Jan 20, 2013 By Texas Monthly

3 tablespoons fresh grated ginger 8 cloves garlic, peeled and chopped 1/2 cup peanut oil 1/8 cup soy sauce 1/4 cup fresh lime juice 3 tablespoons honey 3 tablespoons sesame seed oil 1 egg 2 pounds fresh sea scallops 6 tablespoons…

Seared Salmon Over Cauliflower Purée

Jan 20, 2013 By Texas Monthly

Catalan, Houston 1 large head of cauliflower, cut into pieces with stems removed 1 clove of garlic 2 cups milk 4 tablespoons olive oil salt and pepper juice from 2 preserved lemons, or use fresh lemons if you cannot find preserved 1 shallot, sliced…

Seared Halibut

Jan 20, 2013 By Texas Monthly

Recipe from Tony’s, Houston. Lentils 1 cup green lentils cheesecloth, 6 inches square 12 parsley stems 1 bay leaf 1 sprig thyme 2 whole cloves salt to taste 4 cups chicken stock Rinse lentils, removing pebbles. Cover with water and simmer 5 minutes.

Scrambled Egg Whites with Smoked Salmon

Jan 20, 2013 By Texas Monthly

Recipe from Sipango, 4513 Travis, Dallas 12 eggs, whites only 2 tablespoons fresh herb mix (basil, oregano, and tarragon,) finely chopped 2 tablespoons light vegetable oil 4 Roma tomatoes, seeded and diced (1-inch squares) 4 ounces smoked salmon, thinly cut into 4 2-ounce slices, for garnish…