May 1990 Archives

Features

Driving Me Crazy

Now that my son is behind the wheel, I can’t decide whether it’s better to ride shotgun or steer clear of him completely.

By Prudence Mackintosh

Feature

Wouldn’t You Like To Be a Pepper Too?

A Dublin bottler is the only one in Texas who’s still sweet on traditional Dr. Pepper.

By John Morthland

Border & Immigration

Faces of the Border

To those who live on Mexico’s side of the Rio Grande, posing for portraits is not an occasion for smiles.

By Max Aguilera-Hellweg

Business

Jeff Reynolds, Zillionaire

The mysterious Texan who tried to take over australia’s mighty Bond Corporation last January looked good on paper—but paper was about all he had.

By Tom Curtis

News & Politics

The Way Out

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.

By Jan Jarboe Russell

Terri Hoffman taught that the line between life and death was meaningless. For some, the idea was fatal.

True Crime

Terri Lee Hoffman was a New Age Aunt Bee whose gospel attracted many followers. But some of those believers ended up on a dark, twisted path that led to violent death—and the enrichment of their guru.

By Peter Elkind

Domain Supplement

Recipes

Mango Lassis

64 ounces plain lowfat yogurt 2 cans (28 ounces each) mango pulp 12 cups crushed iceWhip 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

By Texas Monthly

Recipes

Sorrel-and-Watercress Vichyssoise

1 medium yellow onion, diced1 tablespoon each of butter and flour1 can (32 ounces) low-salt chicken stock1 small bunch leeks (green and white parts), washed, trimmed, and sliced2 medium baking potatoes, peeled and diced3/4 tablespoon dried thymeSalt and black pepper, to taste1 medium bunch fresh sorrel1 large bunch fresh watercress1/2

By Texas Monthly

Recipes

Chaplin’s Bloody Marys

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, celery salt, and garlic salt

By Texas Monthly

Recipes

Coconut Sweet

3 cups grated fresh coconut (from about 5-inch-diameter coconut) or unsweetened packaged coconut1 1/2 cups sugar1 cup milk1/4 cup peanut oil25 green cardamoms, peeled and seeds crushed, or 1 1/2 teaspoons ground cardamomMini-sized paper baking cupsIf using fresh coconut, break shell with hammer. Pry meat from shell with knife tip.

By Texas Monthly

Recipes

Cucumber-Peanut Relish

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 cup raw peanuts, oven-roasted and coarsely chopped Salt,

By Texas Monthly

Recipes

Sautéed Spinach and Vegetables

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 cauliflower florets, broken into 1/2

By Texas Monthly

Recipes

Four-Bean-and-Potato Salad

1 cup garbanzo beans1 cup black-eyed peas1 cup chana dal (split yellow peas may be substituted)1 cup mung beans5 medium red new potatoes8 scallions (with some green), finely sliced4 serrano chiles, seeded and minced 2 tablesppons chaat masala seasoning mix6 tablespoons chopped cilantroSalt, to tasteJuice of 2 large lemons or

By Texas Monthly

Recipes

Citrus Stars With Raspberry Purée

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 juice 2 teaspoons baking powder 2

By Texas Monthly

Recipes

Roasted-Eggplant Salad

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 sugar 1/4 cup minced cilantro

By Texas Monthly

Recipes

Tortellini With Tomato Vinaigrette

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 cup cut in julienne 18 ounces fresh tricolored

By Texas Monthly

Recipes

Texas Bellinis

Recipe from executive chef Michael Thomson, of Epicure in the Park, Dallas.

By Texas Monthly

Recipes

Stilton Cheesecake With Walnut Crust

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 egg yolks, at room temperature 1 teaspoon vanilla

By Texas Monthly

Recipes

Raspberry Half-Dips

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’ Raspberry

By Texas Monthly

Food & Drink

Marine Life

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

By Texas Monthly

Food & Drink

Hot Off The Grill

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

By Texas Monthly

Food & Drink

Indian Summer

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

By Texas Monthly

Recipes

Crab Cakes With Ancho Chile Sauce

Crab Cakes2 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 taste 1 1/4 cups chopped cilantro 2

By Texas Monthly

Recipes

Grilled Pompano, Sea Scallops and Crayfish

Grilled Pompano in Beurre Rouge With Sea Scallops and Crayfish3 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 1/2 to 3/4 pound precooked crayfish tail

By Texas Monthly

Recipes

Shrimp Pulao

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, and Indian red chile powder (or cayenne pepper)

By Texas Monthly

Recipes

Grilled New Potatoes and Asparagus

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 garlicIn 4-quart pot of boiling water, blanch potatoes for about 15 minutes, until they can be pierced

By Texas Monthly

Food & Drink

Savoring Summer

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.

By Camille Kraeplin

Miscellany

State Secrets

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.

By Paul Burka

Roar of the Crowd

Talking up Texas’ present and past.

By Texas Monthly