February 1994 Issue

Features

Web

Jicama Salad

1 medium jicama, peeled and julienne cut Juice of one large lime Salt and pepper to tasteToss jicama with lime juice and salt and pepper. Chill until ready to serve.

Texas Creole Barbecued Shrimp

Barbecue Sauce Base 2 1/2 lemons, peeled and quartered 3 tablespoons coarse-ground black pepper 2 tablespoons seafood seasoning 1 cup Worcestershire sauce 1 cup water 6 cloves garlicIn saucepan combine all ingredients and reduce liquid by half. Strain liquid through fine-mesh strainer and reserve.Shrimp 1/3 cup julienne red bell pepper

Texas Cornbread Pudding

Recipe from Brennan’s, Houston.1/2 cup diced yellow onion 1 1/2 cups fresh cut corn, approximately 4 ears 1 tablespoon vegetable oil 4 eggs 2 cups whipping cream 6 cups crumbled cornbread (use your favorite recipe) 1 1/2 cups shredded jalapeño jack cheese Salt and pepper to taste 1 jalapeño, slicedPreheat

Columns

Axes to Grind

When Stevie Ray Vaughan died, Texas lost its premier guitarist. Can any of these ambitious young players fill his boots?

Law

The Deadly DA

Without regrets, Harris County district attorney Johnny Holmes puts more criminals on death row than any U.S. lawman.

Miscellany

State Fare

Some like it hot; Texans like it hotter. That’s why Carl Walker, the chef at Brennan’s in Houston (3300 Smith), branded his barbecued shrimp with black pepper and poblano chiles. Double-daring the Southwest palate, he paired the shrimp with his spicy version of a down-home favorite. “I wanted to make

Reporter

Reporter

Iron Man

The quietest member of the governor’s fitness panel throws his weight around—at last.

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