How the Pentagon really works, as told by a Texan who tried to make it work a little differently.
The allure of Galveston Bay is not natural beauty but the determination of nature to survive ugliness.
Not your run-of-the-mill pickers and singers, these performers are determined to carve out new territory.
As Nashville pandered to the lowest common denominator, Texans found a new audience hungry for old traditions.
When it’s hot, it’s hot! And country music is hot tonight at your nearest dance hall, beer joint, or record store.
Corpus Christi learns to grow through adversity; Houston gives Percy Foreman a rousing send-off; Austin ponders the mystery of the misappearing shoes.
To Preach or Teach?
John Leeper’s Watermelon Pickle 10 pounds peeled watermelon rind (see below) 12 pounds granulated sugar 1 quart white vinegar 18 to 20 drops oil of cinnamon 18 to 20 drops oil of cloves Cut all green parts from watermelon rind before weighing (if firm, a little of the green may
Robert Tabak’s Smoked and Grilled Shrimp 2 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
Garry Olah’s Clay-Pot Orange Duckling 1 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
Chris “Whip” Layton’s Two-Tone Chili 2 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
Anthony Frederick’s Crawfish Etouffée 1 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
Serves 4 Preparation Time: 5 Minutes Cooking Time: 20 to 30 Minutes 8 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
Serves 4 Preparation Time: 5 Minutes Cooking Time: About 10 Minutes 4 large, firm pears (Bartlett, Anjou, Bosc, or Colorado), peeled, cored, and cut into eighths 2 tablespoons unsalted butter, melted 4 tablespoons sugar 3 tablespoons heavy cream Preheat oven to 450 degrees. Mix all ingredients in bowl. Put mixture
Serves 4 Preparation Time: 5 Minutes Cooking Time: 15 Minutes 6 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