April 1988 Issue

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.

What Does H.E.B. Stand For, Anyway?

As the president of Texas’ largest private grocery chain, Charles Butt learned that in order to be nice to his customers he had to be tough on his competitors. And vice versa.

By Jan Jarboe Russell

Wonder Plane

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

By Michael Ennis

Columns

Politics & Policy

Behind the Lines

Conover Hunt and the Sixth Floor Museum.

By Gregory Curtis

Eat Crow

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

By William Adler

Lifestyle

Best Enemies

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

By Jim Atkinson

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.

By Dagoberto Gilb

Domain Supplement

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

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

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

Food & Drink

Home Is Where The Hearty Is

The resourceful chefs at Hudson’s on the Bend don’t always follow the nouvelle script: their robust improvisations, both ethnic and elegant, result in more rewarding meals.

By Susan Chadwick

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

Food & Drink

Quick Cuisine: Springtime Simplicity

Lighter fare for a springtime menu.

By Ann Clark

A Grande Finale

Raspberries meet white chocolate.

White Satin Raspberry Tart

Recipe from Suzanne Makin, Petaluma Bakery, Dallas.Crust3/4 cup vegetable shortening1 cup sugar2 eggs 1/2 teaspoon vanilla extract2 1/2 cups all-purpose flour1 tablespoon baking powderPreheat oven to 375 degrees. In large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; beat well. In separate bowl, combine flour

Rhubarb-Berry Sorbet

From Ann Clark, director of La Bonne Cuisine School in Austin.

Veal Chops with Mushroom-Tarragon Cream

From Ann Clark, director of La Bonne Cuisine School in Austin.

Warm Asparagus-and-Pasta Salad

From Ann Clark, director of La Bonne Cuisine School in Austin.

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.

By Alison Cook

Miscellany

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.

Roar of the Crowd

Celebrating the extraordinariness of ordinary lives.