April 1991 Issue

Features

Feature

Looking at Mexico

Visitors may suffer from culture shock upon seeing the artistic riches of “Mexico: Splendors of Thirty Centuries.”

Miscellany

Net Worth

How does NBA superstar David Robinson handle his millions? He passes them to a real mom-and-pop operation—his parents.

State Fare

Opposites attract in this fetching dish from Houston’s Ritz-Carlton Hotel. A dusting of cajun seasoning and split-second blackening forthrightly support the lamb’s delicate flavor, and an opulent creamy sauce emboldened with jalapeños positions this creation by executive sous-chef Kevin Dimond squarely in the Southwest. Dimond’s mix-and-match technique has found a

Columns

Jump Starter

The music of T-Bone Walker, the Texas guitarist who put the boogie into “jump” blues, is now definitely on record.

Reporter

Reporter

Jazz It Up

A jazz-and –blues guide spotlights the Texas venues that have withstood the test of time.

Web

Jalapeno-Blue Cheese Sauce

2 fresh jalapeños 2 ounces cream 2 ounces sour cream 4 ounces mayonnaise 1/4 bunch cilantro 1/4 bunch parsley 4 ounces blue cheese 2 tablespoons fresh lemon juice Salt to taste Pepper to taste Clean and seed jalapeños, then combine all ingredients in blender and mix until smooth. If mixture

Ballroom Lamb Chops

16 lamb chops 2 tablespoons olive oil Cajun Magic (see recipe below) Jalapeño-blue cheese sauce (see recipe below) Preheat oven to 350 degrees. Brush lamb chops with thin coat of olive oil, then dip in Cajun Magic blackening spice mixture, coating them on all sides. In hot cast-iron skillet, sear

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