April 1988 Issue

Features

Feature

Miles and Miles of Texas

The assignment was the chance of a lifetime to see the whole state once and for all. At times pure pleasure and at times a feat of will, it was always and foremost a writer’s dream come true.

Feature

Once Upon A River

Thirty-four years after his Pulitzer prize-winning Great River, historian Horgan publishes a moody sketchbook of his journey along the Rio Grande.

Feature

Food Feud

For years Jamail’s was the queen of Houston grocery stores. Now the Jamail family is at odds, and two rival chains are getting ready for a major food fight.

Feature

Wonder Plane

Up in the sky, it’s a plan, it’s a helicopter—no it’s a tiltrotor, the Texas hybrid that will soon revolutionize air travel.

Reporter

Reporter

Texas Monthly Reporter

Downtown San Antonio get a makeover; two for T-shirts; a spine-tingling story of a racehorse; the real winners at the Miss U.S.A. pageant; the Brownies go to marketing.

Columns

Lifestyle

Best Enemies

Dallas lawyers Arlen Bynum and John Collins are personal friends and profession foes. They get a kick out of both roles.

Eat Crow

Megadeveloper Trammel Crow bought farmland in Louisiana, but can his company’s big-city savvy make it pay?

Television

Juarez and Peace

When the network canceled the Hispanic cop show Juarez before anyone had a chance to see it, all of El Paso was up in arms. Peace, El Paso, peace.

Miscellany

State Secrets

State Secrets

You’ll never gas what the Sierra Club is up to now; impossible but true; the Austin American-Statesman descends to a new low; Jesse Jones may have a solution for Texas’ economic problems.

Domain Supplement

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

Boneless Smoked Quail

Boneless Smoked Quail 6 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 seasoning Mix spices together, adding water (about 7 to 8 teaspoons) until an almost thin consistency is reached. Be

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

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

White Satin Raspberry Tart

Recipe from Suzanne Makin, Petaluma Bakery, Dallas. Crust 3/4 cup vegetable shortening 1 cup sugar 2 eggs 1/2 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 tablespoon baking powder Preheat oven to 375 degrees. In large bowl, cream shortening and sugar until light and fluffy. Add eggs and

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