November 1989 Archives

Features

Can’t Win for Losing

When San Antonio’s Memorial Minutemen took on a crosstown rival, all they had to lose was their chance to go down in history as Texas’ worst high school football team.

By Skip Hollandsworth

Feature

The Mythic Rise of Billy Don Moyers

A small-town boy’s journey from Texas to the cosmos.

By Mimi Swartz

Texas History

Cowboy Songs

Five favorites from the wide-open spaces, in words and pictures.

By Anne Dingus

Domain Supplement

Domain Recipe

Upside-down Pear-and-Cranberry Gingerbread

1/2 cup (1 stick) butter, softened 2 3/4 cups packed brown sugar 3 pears, peeled and sliced 1 cup fresh cranberries (optional) 3 1/4 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 tablespoons and 2 teaspoons cinnamon 1 tablespoon ginger 1 teaspoon nutmeg 4 eggs 1 cup

By Texas Monthly

Domain Recipe

Sausage Scramble

1 pound new potatoes 1 pound spicy Italian sausage, crumbled 1 onion, chopped 14 eggs, beaten Salt and freshly ground pepper, to taste Two tomatoes, sliced 1/2 pound Monterey Jack cheese, gratedBoil potatoes until tender, about 25 minutes; cut into 1-inch chunks. In 9-inch skillet, fry sausage until done; remove

By Texas Monthly

Food & Drink

Rule Britannia

Traditional Holiday Buffet with Southwestern flavors and produce.

By Betsy Williams, Laura Dye and Mitch Owens

Domain Story

Wild Things

Children’s Fantasy Picnic with fare that travels easily.

By Betsy Williams, Laura Dye and Mitch Owens

Domain Story

City Lite

New Year’s revelers will appreciate this stylish repast for two.

By Betsy Williams, Laura Dye and Mitch Owens

Food & Drink

Blue Plate Special

A festive Christmas family breakfast.

By Betsy Williams, Laura Dye and Mitch Owens

Domain Recipe

Pecan Scones

4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup brown sugar 1 cup coarsely ground pecans 1/2 pound butter, chilled and cut into cubes 1 cup sour cream 1 cup milkPreheat oven to 375 degrees. Sift together flour, baking powder, and salt. Add sugar and pecans.

By Texas Monthly

Domain Story

Set to Fete

Choose from a hearty country breakfast, an intimate dinner à deux, a children’s indoor picnic, and a robust British buffet to make your holiday gathering more than just another meal.

By Betsy Williams, Laura Dye and Mitch Owens

Domain Recipe

Chocolat Pot De Crème

A recipe from Set to Fete.

By Texas Monthly

Domain Recipe

Norwegian Salmon Filets

Lemon-Dill Cream1 shallot, chopped Zest of 2 lemons, plus 1/4 cup juice 1 tablespoon bruised black pepper (wrap peppercorns in cloth; hammer briefly) 1 1/2 cups dry white vermouth 1 pint heavy cream Salt, white pepper, and cayenne pepper, to taste 2 tablespoons coarsely chopped fresh dillCombine shallot, zest, black

By Texas Monthly

Domain Recipe

Crab-and-Ham Pasta Saute

Jalapeño-Tarragon Butter1/2 cup (1 stick) unsalted butter 1 fresh red or green jalapeño pepper, finely chopped (remove seeds and devein for milder butter) 1/4 cup fresh tarragon or 1 teaspoon dry, or 1/4 cup fresh marigold mint 1 tablespoon orange zestCombine all ingredients in food processor or blender, or soften

By Texas Monthly

Domain Recipe

Citrus Salad With Minted Caramel Sauce

3/4 cups packed brown sugar 1 cup heavy cream 1/2 teaspoon vanilla 1 teaspoon chopped fresh mint 4 to 5 oranges, sectioned 4 to 5 bananas or 1 pint strawberries (optional), sliced Whole mint leavesIn heavy saucepan, combine sugar and cream. Bring to boil. Reduce heat, and cook until thickened,

By Texas Monthly

Recipes

Jennivine’s Bread Pudding

Make use of leftover bread with this recipe from Jenni Messina, who owned Dallas’s Jennivine’s Restaurant and Culinary Center.

By Texas Monthly

Domain Recipe

Warm English Garden Salad

1/2 cup raspberry vinegar 1 eight-ounce package frozen raspberries 1 tablespoon whole black peppercorns 1 cup dry white wine 2 cups salad oil Salt, to taste 4 ounces Stilton cheese 3/4 cup each crispy bacon bits, julienned jicama, sliced mushrooms, and thinly sliced red onions 1 head curly endive, roughly

By Texas Monthly

Domain Recipe

Beef Tenderloin With Cayenne Sauce

Brown Sauce1 each celery stalk and carrot, diced 1/2 small onion, diced 3 tablespoons diced boiled ham 6 tablespoons clarified butter or cooking oil 4 tablespoons all-purpose flour 4 cups canned beef bouillon, boiling 2 tablespoons tomato paste 3 parsley sprigs 1 bay leaf 1/2 teaspoon thymeCombine celery, carrots, onions,

By Texas Monthly

Domain Recipe

Cornnut Crunch

Makes 4 Cups2 cups Cornnuts 1 cup bagel croutons 3/4 cup dry-roasted peanuts 1/3 cup roasted and salted pumpkin seedsIn large bowl, combine all ingredients. Store in airtight container.From Set to Fete Domain, November/December 1989

By Texas Monthly

Domain Recipe

Beef Blankets

Tomato Sauce2 tablespoons olive oil 1 teaspoon minced garlic 1/4 cup finely chopped onions 2 cups canned tomatoes, chopped (reserve liquid) 4 ounces tomato paste 1/4 cup chopped fresh parsley 1 tablespoon dried oregano 1/2 teaspoon dried basil 1/2 bay leaf Salt and white pepper, to tasteHeat oil in saucepan

By Texas Monthly

Domain Recipe

Colossal Cookie

Nonstick vegetable pan coating 1/2 cup margarine, softened 1 cup brown sugar 2 eggs 1/4 cup honey 1 tablespoon corn syrup 1 3/4 cups flour 1 teaspoon each baking soda and cinnamon 1/2 teaspoon salt 1 cup quick-cooking oats 1/2 cup butterscotch baking chips 1/3 cup raisins 1 cup sifted

By Texas Monthly

Domain Recipe

Mulled Grape Cider

2 six-ounce cans frozen grape juice concentrate, thawed 4 cups water 1 cup pineapple juice 8 whole cloves 2 cinnamon sticks In large saucepan, combine all ingredients. Simmer 10 to 15 minutes. Remove spices. Serve in cups or mugs, and garnish with cinnamon sticks.From Set to Fete Domain,

By Texas Monthly

Domain Recipe

Smoked-Turkey Salad

6 miniature pumpkins (6 to 8 inches in diameter) or acorn squashes 2 tablespoons peanut oil 1 cup coarsely chopped pecans 1 ten-ounce package frozen baby peas 4 cups diced smoked turkey 2 cups diced Canadian bacon or lean ham 1/2 large cucumber, peeled and finely chopped (about 2/3 cup)

By Texas Monthly

Domain Recipe

Dried Fruits in Chardonnay

Preparation Time: 10 Minutes Cooking Time: 40 Minutes Make Ahead: 1 to 48 Hours1/2 bottle of white wine, dry or fruity 1/2 cup sugar 5 whole allspice berries 2 cinnamon sticks 3-inch knob fresh ginger, peeled and cut into 1/4-inch slices 1 1/2 pounds of mixed dried fruits: apples, figs,

By Texas Monthly

Food & Drink

Quick Cuisine: Game Point

Cornish game hen—an easy entrée for busy times.

By Ann Clark

Domain Recipe

Braised Chestnuts

From Quick Cuisine.

By Texas Monthly

Domain Recipe

Winter Greens with Cranberry-Orange Vinaigrette

Preparation Time: 30 Minutes1 stalk Belgian endive, root end trimmed off 1 head curly endive, white stalks only 1 head escarole, white parts only 1 bunch watercress 1 head radicchio 1 head Boston lettuce 2 tablespoons Spanish sherry wine vinegar or other red wine vinegar 1/2 teaspoon kosher salt 1/3

By Texas Monthly

Domain Recipe

Cornish Hens with Stuffing

Preparation Time: 30 Minutes Cooking Time: 35 Minutes Make Ahead: Make Stuffing 1 to 24 Hours Ahead4 large leeks, white only, well washed, chopped 1 each small red, yellow, and white onions, chopped 1 bunch green onions with 4 inches green left on, minced 4 shallots, minced 2 garlic cloves,

By Texas Monthly

Domain Recipe

Sweet Potato and Pecan Creme Brulee

5 egg yolks 3/8 cup plus 5 tablespoons sugar 2 1/2 cups heavy cream 1 vanilla bean or 1/8 teaspoon extract 1/2 cup canned sweet potato 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 1/2 cups raspberries 1/2 cup pecan pieces, roasted 5 pastry shells, prebakedMix yolks and 3/8 cup sugar

By Texas Monthly

Domain Recipe

Champurrado

5 1/4 cups water 1 cinnamon stick 1 cup instant masa 1 1/2 ounces Mexican spiced chocolate (1/2 circular tablet) or semisweet chocolate, or 1 cup fresh puréed fruit, such as apples, pears, cranberries, or strawberries 1 tablespoon sugar 1 cup packed brown sugar 3 or 4 drops vanilla extract

By Texas Monthly

Domain Story

Liquid Assets

From a sophisticated martini to a health-conscious spirulina cocktail, here are six festive drinks to serve when the occasion demands alternatives to eggnog.

By Camille Kraeplin

Domain Recipe

Champagne Noir

1/2 ounce cognac 1/2 ounce framboise 1/2 ounce Chambord 5 ounces brut champagne 3 fresh raspberriesCombine spirits in champagne flute. Float raspberries on top. Serves 1.Featured in “Liquid Assets” Domain, November/December 1989.

By Texas Monthly

Domain Recipe

Hot Apple Pie

From Liquid Assets

By Texas Monthly

Domain Recipe

Spirulina Cocktail

1 banana 10 ounces apple juice 1 teaspoon spirulina powder 2 teaspoons natural bee pollen 2 teaspoons lecithin Crushed ice Mint leafCombine first 6 ingredients in blender, and mix on high till smooth. Serve in tall glass with straw, if desired, and garnish with mint leaf. Serves 1.Featured in

By Texas Monthly

Domain Recipe

Southwestern Pimm’s Cup

1 1/4 ounces Pimm’s No. 1 2 1/2 ounces Ruby Red grapefruit juice NopalitosIn cocktail glass, mix Pimm’s No. 1 and grapefruit juice. Garnish with nopalitos (nopal cactus pieces). Serve on the rocks or with juice well chilled. Serves 1.Featured in “Liquid Assets” Domain, November/December 1989.

By Texas Monthly

Domain Recipe

Vodka Martini, Up

From Liquid Assets

By Texas Monthly

Columns

Behind the Lines

Taking back the neighborhood.

From Sin Street to Fun Street

By Gregory Curtis

Politics & Policy

John the Catalyst

In his new book, James Reston, Jr., tries unsuccessfully to make John Connally larger than life.

By Paul Burka

Education

Body Count

To a small rural school district, the size of a teacher’s family can spell the difference between money in the bank and fiscal disaster.

By Tom Dodge

Classical Music

Sound Investments

Two Texas orchestras bid for international acclaim: the Dallas symphony with a cushy, costly new home and the Houston symphony with a creative new conductor.

By Chester Rosson

Business