May 1990


The Way Out

Apr 30, 1990 By Jan Jarboe Russell

A modest Catholic boys’ school in El Paso could teach public schools a lesson or two about how to provide a solid education on a limited budget and send 98 percent of their students off to college.

Domain Supplement

Roasted-Eggplant Salad

Apr 30, 1990 By Texas Monthly

1 to 1 1/2 cups olive oil 2 cups each of diced red bell pepper, diced green bell pepper, and diced white onion 6 cups diced eggplant 1 cup canned diced tomato in juice 2 tablespoons capers 1/4 cup each of red wine vinegar and…

Tortellini With Tomato Vinaigrette

Apr 30, 1990 By Texas Monthly

1 cup sun-dried tomatoes 3 tablespoons Dijon mustard 1/2 cup red wine vinegar 1 tablespoon sugar 1/4 cup chopped garlic 1/2 tablespoon salt 1 tablespoon freshly ground black pepper 1/2 cup olive oil 1/2 cup coarsely chopped fresh basil, plus 1 1/4…

Texas Bellinis

Apr 30, 1990 By Texas Monthly

Makes 8 drinks 2 cups fresh chopped Parker County peaches 1 cup peach nectar 1 cup peach schnapps 2 cups crushed ice Champagne Fresh fruit To make base, combine peaches, nectar, and schnapps in blender, and mix until well blended but still pulpy. To serve,…

Stilton Cheesecake With Walnut Crust

Apr 30, 1990 By Texas Monthly

9 tablespoons unsalted butter 1 1/2 cups coarsely chopped walnut pieces 1/2 cup graham cracker crumbs 4 tablespoons plus 1 cup sugar 1 teaspoon cinnamon 32 ounces cream cheese, softened 2 tablespoons flour 3 whole eggs, at room temperature 2…

Raspberry Half-Dips

Apr 30, 1990 By Texas Monthly

Houston pastry chef and bakery owner Marilyn Descours suggests making her easy sandwich cookies for parent-child assembly-line fun: Dab your favorite seedless raspberry jam between wafers, and dip the sandwiches halfway in 6 to 8 ounces of melted semisweet chocolate. Chill on waxed paper until the chocolate sets. Marilyn Descours’…

Mango Lassis

Apr 30, 1990 By Texas Monthly

64 ounces plain lowfat yogurt 2 cans (28 ounces each) mango pulp 12 cups crushed ice Whip half of ingredients at a time in blender until frothy. Pour into glasses. Serves 10 To 12. From Savoring Summer, featured in Domain, May 1990…

Sorrel-and-Watercress Vichyssoise

Apr 30, 1990 By Texas Monthly

1 medium yellow onion, diced 1 tablespoon each of butter and flour 1 can (32 ounces) low-salt chicken stock 1 small bunch leeks (green and white parts), washed, trimmed, and sliced 2 medium baking potatoes, peeled and diced 3/4 tablespoon dried thyme Salt and…

Chaplin’s Bloody Marys

Apr 30, 1990 By Texas Monthly

2 quarts tomato juice (Sacramento) 4 tablespoons Worcestershire sauce (Lea and Perrins) 6 tablespoons chopped horseradish, or to taste 2 tablespoons each of chopped fresh garlic, lemon juice, lime juice, and dried dill 2 teaspoons ground black pepper 1 teaspoon each of ground white pepper,…

Coconut Sweet

Apr 30, 1990 By Texas Monthly

3 cups grated fresh coconut (from about 5-inch-diameter coconut) or unsweetened packaged coconut 1 1/2 cups sugar 1 cup milk 1/4 cup peanut oil 25 green cardamoms, peeled and seeds crushed, or 1 1/2 teaspoons ground cardamom Mini-sized paper baking cups If using fresh coconut,…

Cucumber-Peanut Relish

Apr 30, 1990 By Texas Monthly

4 large cucumbers 6 tablespoons chopped cilantro 3 tablespoons chopped fresh mint leaves 3 teaspoons sugar Juice of 2 lemons or limes 1 1/2 tablespoons peanut oil 1 teaspoon mustard seeds 3 or 4 serrano chiles (optional), seeded and slivered 1/2…

Sautéed Spinach and Vegetables

Apr 30, 1990 By Texas Monthly

4 tablespoons peanut oil 4 to 6 garlic cloves, minced 3 serrano chiles, minced 1 teaspoon cumin seed 2 small Japanese eggplants or 1 small purple eggplant; 2 medium red new potatoes; and 2 carrots – all cut into 1/2 -inch cubes 1 1/2 cups…

Four-Bean-and-Potato Salad

Apr 30, 1990 By Texas Monthly

1 cup garbanzo beans 1 cup black-eyed peas 1 cup chana dal (split yellow peas may be substituted) 1 cup mung beans 5 medium red new potatoes 8 scallions (with some green), finely sliced 4 serrano chiles, seeded and minced 2 tablesppons…

Citrus Stars With Raspberry Purée

Apr 30, 1990 By Texas Monthly

2 cups sifted flour plus 4 tablespoons flour 1 cup confectioners’ sugar, plus extra for dusting Zest of 3 lemons, 3 limes, and 2 oranges 1/2 pound butter, chilled 4 large eggs 3 cups granulated sugar 4 tablespoons each of lemon, lime, and orange…

Marine Life

Jan 20, 2013 By Texas Monthly

With the advent of a second Epicure on the Park this spring, Dallasites have gotten a taste of the elegant fare that has made this Fort Worth restaurant and catering company so popular. Executive chef Michael Thomson’s repertoire of take-out food adapts easily to a stunning supper that can be…

Hot Off The Grill

Jan 20, 2013 By Texas Monthly

Favorite neighborhood bistros have long been noted for delicious unpretentious fare that at once tempts diners and puts them at ease. Following that formula, chef Jack Chaplin has attracted loyal patrons to Chaplin’s, his year-old Dallas restaurant. He suggests a summertime aperitif guaranteed to awaken taste-buds and appetites—a batch of…

Indian Summer

Jan 20, 2013 By Texas Monthly

Indian-born cooking instructor Suneeta Vaswani has won Houstonians’ hearts with her authentic native cuisine. Her buffet for twelve can be made ahead and served at room temperature. Shrimp pulao and a spicy spinach sauté contrast nicely with a crunchy four-bean-and-potato salad and a cool cucumber-peanut relish. Mango lassis are sure…

Crab Cakes With Ancho Chile Sauce

Jan 20, 2013 By Texas Monthly

Crab Cakes 2 cups diced Roma tomatoes 1/4 cup each of minced shallots and garlic 1 cup diced onion 2 tablespoons thinly sliced serrano chiles 2 tablespoons each of sugar and lime juice 1/4 pound fresh scallops, muscle removed Salt and white pepper, to…

Grilled Pompano, Sea Scallops and Crayfish

Jan 20, 2013 By Texas Monthly

Grilled Pompano in Beurre Rouge With Sea Scallops and Crayfish 3 shallots, chopped fine 1/2 pound softened butter plus 3 tablespoons butter 1/2 cup each of red and white wine Juice of 1 lemon 1/2 cup heavy cream Salt and white pepper, to taste…

Shrimp Pulao

Jan 20, 2013 By Texas Monthly

3 cups long-grain rice (preferably basmati) 1 large onion 1-inch piece gingerroot, peeled 6 garlic cloves 5 tablespoons peanut oil 1 large tomato, finely chopped 1 1/2 teaspoons poppy seeds Scant 1/2 teaspoon turmeric 3/4 teaspoon each of cumin powder, ground coriander,…

Grilled New Potatoes and Asparagus

Jan 20, 2013 By Texas Monthly

Recipe from chef Jack Chaplin, Chaplin’s, Dallas. 16 small red new potatoes 2 pounds fresh asparagus spears 1/4 cup olive oil 12 tablespoons butter, softened 1 teaspoon each of chopped fresh rosemary, parsley, and garlic In 4-quart pot of boiling water, blanch potatoes for about 15…

Savoring Summer

Jan 20, 2013 By camillekraeplin

If you can’t stand the heat, take a sip of a cool mango lassi and select refreshing recipes-such as chilled sorrel-and-watercress vichyssoise or gingery shrimp pulao-from these three menus.


A Bridge Too Far?

Apr 30, 1990 By josephharmes

Laredo initially hated Monterrey’s plan for a new border crossing but had second thoughts when it realized that there was money to be made.


State Secrets

Apr 30, 1990 By Paul Burka

Just when one education lawsuit is over, along comes another; how Ross Perot became an issue in the lieutenant governor’s race; why Coke-Stevenson, that is-is hard to swallow.


Highway Robbery?

Apr 30, 1990 By kevinswisher

A warning to those who barrel through the wide-open spaces at full throttle: Untold danger lurks in that tiny town you missed on the last blink.