December 1995 Issue


Down and Out

My firsthand experience with the hard times that himbled my hero, former Dallas Cowboys star Golden Richards


Carrillo’s Crossing

In the bloddy billion-dollor business of drug trafficking, Amado Carrillo Fuentes is king. He is the elusive ringleader of a smuggling operation that police on both sides of the border are powerless to stop.


Good Buddy

Forget Buddy Holly? That’ll be the day. Plus: Boone Pickens’ hellish fight, Norma McCorvey’s heavenly conversion.

State Fare

State Fare

In theory and in practice, bread pudding is what you do with leftover bread—it’s poor folks’ food. But not this bread pudding. The dauntingly rich and absolutely delicious dessert is the specialty of pastry chef Melissa Bailey, who with her husband, executive chef Benjamin Bailey, heads up the kitchen




Cinnamon Croissant Bread Pudding

Custard2 cups plus 4 tablespoons heavy cream 2 cups plus 4 tablespoons whole milk 15 eggs 2 cups sugar 2 tablespoons vanilla extract Place ingredients in a mixing bowl and whisk until smooth. Strain and refrigerate until ready to use. Cinnamon Sugar2/3 cup sugar 1 tablespoon cinnamon Combine ingredients in


Cranberry Pudding Tamales with Tequila-Orange Curd

Spicy cranberries, nuts and crumbled gingersnaps in corn-husk packets create plump dessert tamales. Tamales3 3/4 cups cranberries, picked over 1 cup grand pecans 1 3/4 cups sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1 1/2 cups finely ground bread crumbs


Chipotle-Maple Sweet Potatoes

Smoky chipotle chiles give a lift to that old standby, whipped sweet potatoes. 8 to 10 dried chipotle chiles 2 large sweet potatoes, baked and cooled 1 large white potato, baked and cooled 2 teaspoons salt 1 tablespoon pure chile powder (not prepared chili seasoning) 6 tablespoons pure maple syrup


Dried Cherry-Pecan Relish

Dried cherries and toasted pecans enliven the traditional holiday relish. 1/2 cup cranberries, picked over 1 cup dried cherries juice of 1/2 orange 2 tablespoons sugar 2 red bell peppers, roasted, peeled, seeded, and chopped 3 tablespoons fresh cilantro, chopped grated zest of 1/2 lime grated zest of 1/2 orange


Barbecued Roast Goose with Cornbread-Oyster Stuffing

For the main course, baste roast goose with a savory barbecue sauce and stuff it lavishly with cornbread and oysters. 1/2 cup unsalted butter 1 cup chopped yellow onion 2 tablespoons celery, diced 2 tablespoons carrot, diced 2 serrano chiles, seeded and minced 4 cloves garlic, minced 1/4 cup dry


Jicama-Tortilla Salad with Tangerine Dressing

This salad of Jícama, mango, and crisp tortilla strips has a distinctive Mexican accent. 1 small red onion (about 6 ounces), sliced into thin rings 6 tangerines 1 tablespoon plus 1 teaspoon fresh lime juice 3 tablespoons olive oil 1 medium red bell pepper, seeded and cut into thin strips


Pumpkin-White Bean Soup with Pomegranate Crema

This pumpkin-and-white bean soup is drizzled with pomegranate cream and sprinkled with the fruit’s jewellike seeds. Pumpkin-White Bean Soup5 cups chicken stock 3/4 cup white pinto (cannellini) beans, soaked overnight and drained 1 pumpkin (3 to 4 pounds) 1 1/2 teaspoons corn oil 4 ounces bacon, diced 1/2 medium yellow



Doubting Thomas

Leaving the popular sitcom Wings for his own show on the Fox network seemed like a risky move, but it’s paying off for native Texan Thomas Haden Church—so far.

The Good Old Boy

After four decades of writing classic Texas novels, there’s no denying that San Angelo’s Elmer Kelton has earned his Spurs.


We Are the World

An ambitious new exhibit at the Museum of Fine Arts, Houston suggests Texas is becoming less like itself and more like everyplace else.

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