April 1994

Features

Sadder but Wiser

Apr 1, 1994 By Paul Burka

What’s eating Ann Richards? As her reelection campaign finally gets in high gear, the governor seems to be fighting a case of the mopes.

Columns

Growing Young

Apr 1, 1994 By Terry Todd

Want to turn back the clock? A clinic in Mexico peddles a wonder hormone—just don’t expect to hear about its downside.

Web

Edible Flowers

Apr 1, 1994 By Texas Monthly

1/2 cup fresh soft goat cheese 24 edible flowers (preferably trumpet-shaped) Whip goat cheese in blender until smooth; pipe or spoon into flowers. To serve, arrange slices of stuffed lamb on plate atop tomatillo sauce. Decorate lamb with remaining pepper strips and garnish plate with flowers. Serves 6.

Tomatillo-Mint Sauce

Apr 1, 1994 By Texas Monthly

1 pound fresh tomatillos, quartered 1 jalapeño, seeded and chopped 2 tablespoons finely chopped fresh garlic 3 tablespoons clarified butter 1 cup sherry 1/4 cup soy sauce 1/4 cup brown sugar 1/2 cup chopped destemmed fresh mint 1 teaspoon ground black pepper…

Stuffed Lamb Tenderloin

Jan 20, 2013 By Texas Monthly

Lamb Tenderloin 6 half-pound lamb tenderloins 1/2 cup olive oil 2 teaspoons minced fresh thyme 9 cloves garlic, finely chopped Salt and pepper to taste 1 pound ground veal 12 ounces oyster mushrooms, finely chopped 1 medium onion, finely chopped 2 cups…

Miscellany

State Fare

Jan 20, 2013 By Patricia Sharpe

“Mixing so many flavors, you wouldn’t think the dish would turn out,” says Ethel Fisher, the executive chef and co-owner of Houston’s Post Oak Grill. But it does, and more is more in this unlikely pairing of lamb and not-so-subtle tomatillo sauce. Fisher spent twenty years traveling throughout Europe…

Reporter