Prudence Mackintosh, Mike McGregor and Jan Jarboe Russell.
Bruce McCorkindale, Patricia Busa McConnico, Marc Burckhardt
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
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,
Pamela Colloff, Abraham Verghese, and O. Rufus Lovet
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;
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!).
Brent Humphreys, Pamela Colloff, and Sarah Bird
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
Recipe from Ruth Carter, soups-and-specials cook at Austin’s Eastside Cafe.Dewberry-Orange4 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 (reserve a few for garnish) with water in a
Recipe from Lisa Biggerstaff, pastry chef, Dacapo’s on the Parkway, Houston.Mousse9 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 coffeeMelt chocolate in a double boiler. Melt butter in a pan. Set both aside and
Recipe from Pastry chef Doug Wilson, Mesteña’s, San Antonio.Sorbet1 cup water 1 1/2 cups sugar 8 Braeburn apples, peeled and coredBoil water and sugar for 5 minutes to make a simple syrup. Make fresh apple juice by puréeing apples thoroughly in a food processor and pushing through a fine strainer.
Recipe from chef-owner Lynette Hawkins Mandola, La Mora, Houston.Balsamic Vinaigrette2 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 sugar 4 tablespoons olive oil
Pistachio and Eggnog Milk Sauce1/2 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, splitRoast pistachios at 350 degrees for 10 minutes, chop, and cool. Whisk egg yolks and sugar in
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 cup chopped pecansPreheat over to 350 degrees. Combine oil and
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 powdered sugarFor Strawberry Shortcake: 2 1/2 pints strawberries 2
Recipe from The Grape’s chef Jason Gorman.Cranberry-Mango Chutney1/8 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 gingerSauté garlic in a saucepan until golden brown. Add remaining ingredients and
Núóc Mam Dipping Sauce3/4 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 Platter1 head leaf lettuce 1 bunch fresh mint 8 ounces bean sprouts 8 thin spears fresh pineapple, cut lengthwise
Ginger Slaw2 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, peeled and thinly julienned 1 red bell pepper,
From Cooking: “I, Piscivore” by Gary Cartwright, in the September 1987 issue of Texas Monthly.1 large egg2 tablespoons mayonnaise, crème fraîche, or sour cream2 teaspoons Dijon mustard or the hotter Louisiana Creole mustardPinch of cayenne pepper1/2 teaspoon freshly ground white pepperPinch of salt1/4 teaspoon Worcestershire sauce1 pound
Cheesecake1/2 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 tastePreheat oven to 250 degrees.Cut cream cheese into smallish chunks. Allow both
Recipe from restaurant owner Benjy Levit, Benjy’s, Houston.Coffee Maple Syrup1 cup maple syrup 1/4 cup whole coffee beans, any typePlace syrup and coffee beans in a small nonreactive saucepan and simmer over low heat for a few minutes, then let steep for a couple of hours. Remove beans. (May be
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, and Indian red chile powder (or cayenne pepper)
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 3 serrano
Radicchio Walnut Salad9 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar (preferably from Modena) 2/3 cup sugar 1 cup walnut halves 2 heads radicchio, coarsely chopped or torn 3 ounces Gorgonzola, finely crumbled salt and pepper to tasteWhisk oil and vinegar until thick and season with salt and pepper. Set
Recipe from chef and owner Louise Lamensdorf, Bistro Louise, Fort Worth.Grilled Salmon4 teaspoons coarse sea salt 2 tablespoons sugar 2 tablespoons black pepper 1 cup fresh mint, chopped 4 six-ounce salmon filetsMix first 4 ingredients, rub on salmon, and marinate 2 to 24 hours. Grill (or sauté) filets for 3
Recipe from Z’Tejas Grill, Austin.Black Bean—Mango Relish1/2 cup cooked black beans, rinsed (may use canned) 1 ripe mango, diced 1/2 red bell pepper, diced 2 tablespoons chopped cilantro 1 teaspoon chopped fresh ginger 2 tablespoons chopped red onion 1 teaspoon chopped fresh jalapeño Juice of 1 limeCombine ingredients and chill.Saffron
Scallops20 large (U-10) 4 tablespoons olive oil 1 lime, sliced 8 sprigs cilantroRinse scallops in cold water and remove small muscle attached to side. Place in medium bowl with olive oil, lime, and cilantro. Marinate in refrigerator for 2 hours. Just before serving, cook on a very hot grill until
Grilled Pompano in Beurre Rouge With Sea Scallops and Crayfish3 shallots, chopped fine 1/2 pound softened butter plus 3 tablespoons butter 1/2 cup each of red and white wine Juice of 1 lemon 1/2 cup heavy cream Salt and white pepper, to taste 1/2 to 3/4 pound precooked crayfish tail
1/4 cup pure olive oil 2 teaspoons finely chopped garlic 2 teaspoons balsamic vinegar juice of one lemon 8 strips lemon peel, about 11/2 inches long and 1/2 inch wide 1 teaspoon Dijon mustard salt and pepper to taste 12 shrimp, 10 to 15 per pound size, peeled and deveined
Crab Cakes2 cups diced Roma tomatoes 1/4 cup each of minced shallots and garlic 1 cup diced onion 2 tablespoons thinly sliced serrano chiles 2 tablespoons each of sugar and lime juice 1/4 pound fresh scallops, muscle removed Salt and white pepper, to taste 1 1/4 cups chopped cilantro 2
Ceviche Veracruzana With Salmon, Capers, and Green Olives1 pound salmon filet, cut into 1/2- to 3/4-inch cubes 1 cup fresh lemon juice salt to taste 3 tablespoons olive oil 1 medium onion, thinly sliced 2 garlic cloves, minced 7 Roma tomatoes (about 1 1/2 pounds), peeled and cored 15 green
Smoked-Salmon Omelet Servings 4 people Print Share Ingredients 1x2x3x12 large eggssalt and pepper to taste4
Recipe from Chef Lance Young, The Roaring Fork, Dallas.Spring Chicken1/2 cup lemon juice 1/8 cup honey 2 tablespoons fresh thyme 2 tablespoons fresh chives 1/4 cup olive oil 1 tablespoon garlic, minced 1 teaspoon salt 11/2 teaspoons freshly ground black pepper 2 whole chickens (21/2 to 3 pounds each) salt
Fans of Greater Tuna and A Tuna Christmas no longer need to wonder how Aunt Pearl, Bertha Bumiller, waitress Inita Goodwin, Petey Fisk, and the other residents of Tuna, Texas, keep their figures. Aunt Pearl’s Cookbook: A Man’s Cooking (Pearl Productions, $14.95), a new book by Tuna co-creator Joe Sears,
Recipe from chef and restaurateur Robert Del Grande at Houston’s Taco Milagro.
1/2 pound ground chicken 2 green onions, minced 1/2 teaspoon minced ginger root 1 teaspoon minced garlic 1 tablespoon sesame oil 1 tablespoon soy sauce 1 tablespoon cornstarch 40 wonton wrappers 1 tablespoon minced shallot 2 tablespoon clarified butter 3 tablespoon flour 1 1/2 cups chicken stock 1/2 cup heavy
Chopped pecans, toasted with a coating of ancho chile, impart a nutty accent to the already wonderful combination of pork and guacamole. This recipe is even better with “twice-cooked pork,” so remember it when you have leftover pork chops or roast.1/4 cup olive oil 11/2 pounds boneless pork loin, thinly
“When people ask what we served in my family’s cafe, I say ‘tacos, enchiladas, and tamales.’ When they ask what I serve today, I say ‘tacos, enchiladas, and tamales.’ ”
Asado de Venado Enchilado (Grilled Venison Smeared With Chile Paste)Oaxaqueños have been eating venison since pre-Hispanic times. Although it is less available there now, it’s still used in moles and stews. I learned how to make this tasty dish from Carmen of the Restaurante Carmelita, located outside Tuxtepec. After marinating
Preparation Time: 10 minutes Cooking Time: 15 minutes1 tablespoon extra-virgin olive oil 1 pound unpeeled small new potatoes, cut into eighths 3 large cloves garlic, mashed 1 cup water 1/2 lemon 6 to 8 ounces fresh spinach (or chopped Swiss chard), washed and steamed Kosher salt and freshly ground black
Recipe from Hudson’s on the Bend.
3/4 cup dried cranberries 2 cups white wine (such as Chardonnay) 2 shallots, roughly chopped 1/2 teaspoon roughly chopped garlic 1 1/8-inch slices ginger root 2 to 4 mesquite-smoked jalapeños, seeded, available from Stonewall Chili Pepper Company (800-232-2995) or in specialty stores; or canned chipotle chiles, rinsed and seeded 2
Sweetbreads are a rarity at most restaurants, but executive chef Raymond Tatum has made the rich organ meat his signature dish at Austin’s talked-about 612 West (612 W. Sixth). “People tell me that I make the best sweetbreads,” Tatum says. “And personally I really like them. It’s only human instinct
From Ann Clark, director of La Bonne Cuisine School in Austin.
From Ann Clark, director of La Bonne Cuisine School in Austin.
From Ann Clark, director of La Bonne Cuisine School in Austin.
Recipe from Chef Clark McDaniel, Angeluna’s, Fort Worth.Black Vinegar–Soy Dipping Sauce1⁄2 cup black vinegar (available at Asian markets) 1⁄2 cup soy sauce or tamari 1⁄4 cup sugar 1 tablespoon sesame oilPlace first 3 ingredients in a saucepan over high heat and bring to a boil, stirring occasionally. Remove from heat