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Texas Monthly

Recipes |
January 20, 2013

Watermelon Pickle

John Leeper’s Watermelon Pickle10 pounds peeled watermelon rind (see below) 12 pounds granulated sugar 1 quart white vinegar 18 to 20 drops oil of cinnamon 18 to 20 drops oil of clovesCut all green parts from watermelon rind before weighing (if firm, a little of the green may be left

Recipes |
January 20, 2013

Peach Ice Cream

Olive Hershey’s Peach Ice Cream1 quart milk 6 egg yolks 3/4 to 1 pound powdered sugar, depending on sweetness desired 1 dozen medium-sized ripe peaches 1 pint cream Make custard by scalding milk in double boiler. Beat yolks and sugar in bowl. Add to milk. Cook in double boiler until

Recipes |
January 20, 2013

White Satin Raspberry Tart

Recipe from Suzanne Makin, Petaluma Bakery, Dallas.Crust3/4 cup vegetable shortening 1 cup sugar 2 eggs 1/2 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 tablespoon baking powderPreheat oven to 375 degrees. In large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; beat well.

Recipes |
January 20, 2013

Watercress-and-Dill Gazpacho

1 1/2 cups peeled, seeded cucumbers, diced into 1/4-inch cubes 1 cup 1/4-inch diced celery 1/2 cup 1/4-inch diced white onions 1 cup 1/4-inch diced carrots 1 1/2 cup 1/4-inch diced Roma tomatoes 1/2 cup 1/4-inch diced leeks 1/2 cup watercress, chopped 1/4 cup fresh dill, chopped 1 1/2 teaspoons

Recipes |
January 20, 2013

Shrimp-and-Goat-Cheese Quesadillas

4 ounces goat cheese, crumbled 4 ounces Monterey Jack cheese, grated 4 ounces sour cream 1/4 teaspoon cayenne pepper 1/4 teaspoon salt, or to taste 1/4 teaspoon each of fresh or dried basil, oregano, and thyme Juice of 2 lemons 2 to 3 tablespoons butter 24 shelled, deveined shrimp, tails

Recipes |
January 20, 2013

Boneless Smoked Quail

Boneless Smoked Quail6 boned quail, about 3 ounces each 2 teaspoons Lawry’s seasoning salt 2 teaspoons Ac’cent seasoning 1 teaspoon paprika 1/4 teaspoon cracked black pepper 3/4 teaspoon Old Bay seasoningMix spices together, adding water (about 7 to 8 teaspoons) until an almost thin consistency is reached. Be careful not

Recipes |
January 20, 2013

Spring Lamb Loin Medallions

Recipe from chef Jeff Blank, Hudson’s on the Bend.1 12-ounce lamb loin filet 2 pounds lamb bones 2 medium onions 1 stalk celery 3 carrots 5 bay leaves 2 sprigs rosemary 1/2 cup whole mint and 2 teaspoons chopped mint 2 tablespoons whole black peppercorns 1/2 cup brown sugar 3

Recipes |
January 20, 2013

Whiskey Sauce

1 cup sugar 1 cup heavy cream 1 cinnamon stick of dash of ground cinnamon 1 tablespoon unsalted butter 1/2 teaspoon cornstarch 1/4 cup water 1 tablespoon bourbonPreheat oven to 350 degrees. In large bowl, cream sugar and butter. Mix in eggs, cream, cinnamon, vanilla, and raisins. Pour mixture into

Recipe |
January 20, 2013

Pecan Pie

1 uncooked deep dish 9-inch pie shell 1 1/2 cups pecans, pieces or whole 1/4 cup melted butter 4 eggs 1 cup granulated sugar pinch of salt 1 tablespoon flour 1 teaspoon vanilla 8 ounces light corn syrupPreheat oven to 350 degrees. Be sure there are no holes in the

Bum Steers |
January 1, 2013

The 2013 Bum Steer Awards

How ignoble was 2012? It was a year in which our idols fell from their pedestals only to land on our leaders, who had already toppled from their own heights. The shame spiral began on January 3, when Rick Perry lost his first election ever, the Iowa caucuses in the

Sports |
August 31, 2011

20 Reasons to Love College Football

How Gary Patterson turned TCU into a powerhouse—one shouting fit at a time. Why Mack Brown’s vaunted Longhorns faltered—and how he plans to bring them back. What it’s like to build a team from scratch—in San Antonio. Plus: game-day delicacies, mascots who kill, throwback jerseys, the greatest coaches ever, and

The Culture |
October 31, 2010

Mike Wheat, Game Warden

Wheat was born in Pasadena and grew up near Cuero. After graduating from college and the Texas Game Warden Training Center, he was stationed in Tyler County for five years before transferring to Ochiltree and Hansford counties in 1996. He lives in Perryton.I credit my dad with my love for

April 30, 2010

San Marcos River

Watch out for sunken logs and fallen trees, which rest in the river like sleeping monsters in tangle of smaller deadwood.

The Culture |
April 30, 2009

Juan Muñoz, Sheriff’s Deputy

Muñoz is a native of El Paso who has been with the sheriff’s department for eight years.In the sheriff’s department you start out working in the jail, and then you take a test to come out on patrol. I’ve been a patrol officer since 2004. Back in January of last

Web Exclusive |
March 1, 2009

Crime Scene

Read classic Skip Hollandsworth on serial killers, bank robbers, drug dealers, gangs, and more.

BBQ Joint Reviews |
May 21, 2008

Stanley’s Famous Pit Bar-B-Q

The Brother-in-Law, a sandwiched smorgasbord of chopped beef, butterflied hot links, and cheese, has a powerful (and well-deserved) reputation in East Texas, but order the old-fashioned hand-pulled-pork sandwich, filled with juicy shreds of perfectly smoked pork shoulder. Nick Pencis, the owner and pitmaster, follows a fifty-year-old smoking method—meats housed for

BBQ Joint Reviews |
May 21, 2008

Tom and Bingo’s Hickory Pit Bar-B-Que

For more than fifty years, this boxy luncheonette has turned out sliced- and chopped-beef sandwiches as good as you’ll ever eat, plus smoked-ham sandwiches and smoked burgers. That’s all, but that’s enough. The brisket, cooked for sixteen to eighteen hours in a well-worn brick pit, is lean and succulent, with

BBQ Joint Reviews |
May 21, 2008

City Market (Luling)

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

BBQ Joint Reviews |
May 21, 2008

Cowpoke’s

The brisket fell into delectable shards while remaining moist, even after sixteen hours in the smoker. We missed the ribs, but the porcine portion of the barbecue family was well represented by two kinds of sausage, plain and spicy. Darn-good sides rounded out the offerings. The thick, sweet, tomato-tart sauce

Eat My Words |
April 7, 2008

The End of Civilization as We Know It

Oh heck. I missed April Fool’s. Actually, this is for real. Don’t gag, but there is a recipe for Spam fajitas on the Internet. Yes, people, you cut Spam into strips and saute it with (get this) bell peppers and Chi-Chi’s salsa (another unforgettable product of the Hormel company)

Eat My Words |
March 26, 2008

Must . . Have . . . Chocolate

I ran into the Fat Turkey Chocolate people at a little farmers market behind Casis Village in Austin last Saturday and they said they had some new combos, including a truffle with a dark chocolate shell and dark chocolate ganache as the filling, blended with, get ready, sweet potato

Eat My Words |
March 24, 2008

Eat Tyson’s Lunch . . . Er, Dinner

Here’s a proudly biased and partisan assessment of the “Iron Chef America” showdown last night between Austin’s Tyson Cole and iron chef Morimoto: Our boy wuz robbed! The loss by the executive chef of Uchi Japanese fusion restaurant to Morimoto was roundly booed by

Eat My Words |
March 18, 2008

Wine & ‘Cue?

The April issue of Food & Wine has a feature on Hill Country barbecue and wine. Ok–so they really focused more on the wine. And they were surprisingly positive about it. By and large, I think they gave proper credit to those vineyards that are making great

Eat My Words |
March 3, 2008

The Kids Are All Right

Yesterday, I saw the future of Texas chefdom. I was blown away. The occasion was the final cook-off for the $15,000 Stephan Pyles Culinary Scholarship, which is named for the famous Dallas chef and awarded through the auspices of the Wine and Food Foundation of Texas. The finalists, three

Eat My Words |
February 11, 2008

Best Fries in Austin. Period. End of Story.

This is from someone who never eats French fries (you might as well glue them to your hips). But today at lunch at Louie’s 106 in Austin (106 E. 6th, 512-476-2010), my steely resolve crumbled. These frites de les frites (is that a term?) were about

Music |
February 1, 2008

Charlie Jones

He didn’t invent the outdoor music festival—perhaps you’ve heard of Woodstock?—but he’s as responsible as anyone for its resurgence as a twenty-first- century form, and he’s just now getting started. As one of three principals at Capital Sports and Entertainment, the College Station native and onetime club booker was the

Eat My Words |
January 28, 2008

Steaks, Seafood, & Whiskey–Back to Basics

Attention, Fort Worth: The old Pedro’s Trailer Park location at 2731 White Settlement Road is getting an extreme makeover. Chefs/restaurateurs Grady Spears (Dutch’s, Fort Worth) and Lou Lambert (Lamberts Downtown Barbecue, Austin, pictured) have thrown in together and will open a modern Texas steakhouse there in a couple

Eat My Words |
January 25, 2008

Texas, Our Texas, All Hail the Mighty Plate

I used to think that only native Texans could love Texas the way it should be loved, but Scott Cohen has proved me wrong. The San Antonio chef recently published a cookbook, The Texas Hill Country: A Taste of Provence, which brims over with his enthusiasm for all things

Eat My Words |
January 22, 2008

The Grove–Groovy

The Grove–the futuristic-looking new downtown Houston restaurant from chefs Robert Del Grande of Cafe Annie and Ryan Pera formerly of 17–is definitely all it’s cracked up to be. Approaching the low-slung entry, you worry you’ve arrived at the rear. Then you go inside, and the whole thing opens up

Eat My Words |
January 20, 2008

Tacodeli Never Disappoints

Austinites may not know about Tacodeli, but people who visit the Austin Farmer’s Market regularly know of the little taco stand that brings breakfast tacos and lunch tacos. Austin360 named it best breakfast taco winner of 2007.My boyfriend is fond of the chicken frontero fondido and he’s not the only

Eat My Words |
January 16, 2008

Bacon and Eggs with a Side of Nice

Nothing says welcome home to Texas like friendly folks, and no place could’ve welcomed me back to Austin on a recent weekend visit like Counter Café. It wears well the casual-cool thing that has always made me love this city (no fancy pants Domain/2nd Street District thing here). The food

Eat My Words |
January 13, 2008

Mood Control

I was in such a bad mood after fighting the parking behind Dutch’s, in Fort Worth, on the first day of the city’s annual whoopdedoo rodeo that I was ready to bite somebody’s head off. “Why are you morons doubled-parked in your gigantic pickup trucks,” I shouted to myself