October 1988 Issue


Tempest in a Taco

Taco Cabana pioneered patio dining—a winning formula of Tex-Mex food and margaritas in the open air. When competitor Two Pesos introduced its look-alike layout, the lawsuits started to fly.

Around the State


Domain Supplement

A Grand Finale

“Rice pudding is one of my favorite dishes—we used to have it once a week when I was growing up in England,” Bruce Auden says of the inspiration for this autumnal dessert. “But you can never order it in a restaurant.” When Auden, the executive chef at the Fairmount Restaurant

Red Cabbage With Texas Goat Cheese and Chives

Serves 4 Preparation Time: 5 Minutes Cooking Time: 15 Minutes6 strips slab bacon 1 head red cabbage, core removed, finely shredded in food processor, and cut into 3-inch strips 2/3 cup Spanish sherry wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 ounces Texas goat cheese,

Warm Caramel Pears

Serves 4Preparation Time: 5 MinutesCooking Time: About 10 Minutes4 large, firm pears (Bartlett, Anjou, Bosc, or Colorado), peeled, cored, and cut into eighths2 tablespoons unsalted butter, melted4 tablespoons sugar3 tablespoons heavy creamPreheat oven to 450 degrees. Mix all ingredients in bowl. Put mixture in glass or porcelain baking dish. Bake

Split Quail With Juniper Berries and Gin

Serves 4 Preparation Time: 5 Minutes Cooking Time: 20 to 30 Minutes8 small (4-ounce) or 4 large (8-ounce) quail, split down the back and flattened 1/2 cup flour mixed with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon thyme 3 tablespoons unsalted butter 4 shallots, minced 16

Crawfish Etouffee

Anthony Frederick’s Crawfish Etouffée1 stick margarine 1/4 cup flour 1 cup chopped green onion 1 cup chopped yellow onion 2 garlic cloves, minced 1/2 cup chopped green pepper 1/2 cup chopped celery 3 small fresh bay leaves 2 teaspoons finely chopped fresh thyme 5 teaspoons chopped fresh basil 1 stick

Two-Tone Chili

Chris “Whip” Layton’s Two-Tone Chili2 bottles dark beer (Dos Equis) or 2 cans (15 ounces each) chicken stock Juice of 4 limes 6 tablespoons Pickapeppa steak sauce 3 pounds venison stew meat 5 slices bacon 1 large white onion, coarsely chopped 2 garlic cloves, crushed 4 tablespoons chili powder 1

Clay-Pot Orange Duckling

Garry Olah’s Clay-Pot Orange Duckling1 three-to-five-pound duckling Salt Freshly ground black pepper 3 or 4 garlic cloves, crushed 2 or 3 medium oranges, peeled and sliced (reserve rind) 1 tablespoon bottled orange-peel spice 3/4 cup orange juice 1/2 cup soy sauce 2 tablespoons grated fresh ginger 1 teaspoon ground allspice

Smoked and Grilled Shrimp

Robert Tabak’s Smoked and Grilled Shrimp2 pounds large shrimp, shells on 1 tablespoon black pepper 2 teaspoons white pepper 2 teaspoons cayenne pepper, or to taste 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons lemon pepper 2 teaspoons paprika Salt, to taste (optional) 1/2 cup extra-virgin olive oil

Orange Pancakes

The Whistlers’ Orange Pancakes2 eggs 1/4 cup oil 2 cups whole wheat or white flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 to 2 cups orange juice Beat eggs with oil until light. Sift dry ingredients together, and add to eggs. Slowly stir in juice until batter is

Watermelon Pickle

John Leeper’s Watermelon Pickle10 pounds peeled watermelon rind (see below)12 pounds granulated sugar1 quart white vinegar18 to 20 drops oil of cinnamon18 to 20 drops oil of clovesCut all green parts from watermelon rind before weighing (if firm, a little of the green may be left on). Cut into pieces,

Peach Ice Cream

Olive Hershey’s Peach Ice Cream1 quart milk6 egg yolks3/4 to 1 pound powdered sugar, depending on sweetness desired1 dozen medium-sized ripe peaches1 pint cream Make custard by scalding milk in double boiler. Beat yolks and sugar in bowl. Add to milk. Cook in double boiler until custard thickens, stirring constantly.



Texas Monthly Reporter

Corpus Christi learns to grow through adversity; Houston gives Percy Foreman a rousing send-off; Austin ponders the mystery of the misappearing shoes.


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