1 three-ounce package black-cherry Jell-O 1 twelve-ounce can Coke 1 to 2 cans Bing cherries, well drained 1/2 cup pecans, chopped Using a large bowl, prepare Jell-O as directed on package, substituting the Coke for 1 1/2 cups water. The Coke will foam up; be prepared! Pour mix into pan
Chop House Burger1/2 pound fresh ground hamburger patty (we use a 77/23 blend) pinch of kosher salt and cracked pepper ciabatta bun 2 slices applewood-smoked bacon 2 slices cheddar cheese 1 1/2 ounces shredded iceberg lettuce 2 slices tomato 3 rings red onion 4 pickle slicesSeason hamburger patty with salt
We hear that it all starts with the patty.
1 1/2 pounds coarse-ground chuck 1 1/2 pounds coarse-ground sirloin 2 teaspoons kosher salt, plus some to taste 2 tablespoons coarse-ground pepper 4 tablespoons brown sugar 6 quality hamburger bunsPreheat grill to medium high and lightly grease the grate. In a mixing bowl, combine chuck, sirloin, salt, pepper, and brown
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 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
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
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
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
Recipe from Chef David Bull’s interactive cookbook, Bull’s Eye on Food.
Recipe from Chef David Bull’s interactive cookbook, Bull’s Eye on Food
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January 20, 2013
Get a taste of what's going on with Texas wines.
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January 20, 2013
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
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January 20, 2013
Pamela Colloff, Barry Blitt, and Andy Anderson
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January 20, 2013
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
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January 20, 2013
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
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 of
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January 20, 2013
Karen Olsson, Kenny Braun, and Edwin “Bud” Shrake.
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January 20, 2013
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
Contributors|
January 20, 2013
Kinky Friedman, Andi Beierman, and Brent Humphreys.
Why cigar haters make ashes of themselves.
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January 20, 2013
Prudence Mackintosh, Mike McGregor and Jan Jarboe Russell.
Contributors|
January 20, 2013
Bruce McCorkindale, Patricia Busa McConnico, Marc Burckhardt
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
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
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 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
Contributors|
January 20, 2013
Pamela Colloff, Abraham Verghese, and O. Rufus Lovet
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 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 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 from Randy Evans, Brennan’s of Houston, Houston1/2 ounce (1 tablespoon) simple syrup 1/2 lime, quartered1 1/2 ounces (3 tablespoons) pomegranate juice, such as POM brand1 1/2 ounces (3 tablespoons) dark rumsugar (for edge of glass)Make syrup by boiling 1 part water and 2 parts sugar for 5 minutes;
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 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 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.
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January 20, 2013
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
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January 20, 2013
The following references were taken from the second edition of Eliot Shapleigh’s “Texas on the Brink.”
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January 20, 2013
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!).
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January 20, 2013
“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,
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January 20, 2013
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
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January 20, 2013
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
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January 20, 2013
Brent Humphreys, Pamela Colloff, and Sarah Bird
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
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
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
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
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
Blueberry Sauce1 1/2 cups port 1/2 cup sugar juice of 1 lime 8 ounces fresh or frozen blueberriesPlace 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, reheat the sauce (but do