October 1993 Issue

Features

Web

Plantain Chips

4 large green plantains Canola oil Salt to tastePeel plantains under running water (to avoid staining hands) and slice thinly. In large cast-iron skillet, heat 11/2 to 2 inches oil. Fry plantain slices in 2 or 3 batches until browned. Drain on paper towels, place in paper bag, and toss

Mango-Fig Chutney

1/4 teaspoon whole peppercorns 1 teaspoon roughly chopped ginger root 1/2 tablespoon orange zest 1/4 teaspoon cardamom seeds 1 jalapeño, roughly chopped 2 tablespoons unsalted butter 1/2 cup brown sugar Juice of one orange and one lime 1 26-ounce jar mango slices (or 8 ripe mangoes, peeled and sliced) 8

Hickory-Smoked-Chicken Chile Relleno

6 large whole poblano chiles 2 tablespoons vegetable oil 1 2 1/2-pound hickory-smoked chicken 2 celery stalks, finely chopped 1/2 cup finely chopped yellow onion 1/2 cup pecan pieces 1 tablespoon unsalted butter 2 small pears, thinly sliced 1/4 cup Riesling wine Mango-fig chutney (see recipe, below), 2 tablespoons per

Columns

Art

Hoof in Mouth

The biggest brouhaha in Dallas isn’t about taxes, potholes, or garbage collection. It’s about seventy bronze steers.

Long Shot

A new album showcases the smoky vocals and guitar of Long John Hunter—the man who gave West Texas the blues.

Miscellany

State Fare

Autumn along San Antonio’s Paseo del Rio is truly a season of change—especially at the Zuni Grill (511 River Walk), where chef David James’s revamped menu creates a casual and innovative bill of fare with an intentional nod to the Southwest. But don’t expect a run-of-the-mill chile relleno at Zuni.

Reporter

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