September 1989 Issue

Little Shop of Hoarders

There’s treasure on Galveston Island; it’s buried in Hendley Market.

The Man Hollywood Trusts

From Top Gun to Batman, Austin’s Warren Skaaren writes the movies everyone wants to see.

The All-New, Improved America’s Team

Three ad agencies take the ball and run (wild) with it.

The Wolf Experiment

In a program that will serve as a model for saving other endangered animals, the red wolf has been rescued from extinction—but will it ever roam free in Texas again?

By Patricia Sharpe

Patricia Sharpe

Patricia Sharpe writes a regular restaurant column, Pat’s Pick, for Texas Monthly.

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How George Foreman Finally Beat Muhammad Ali

It took him a decade to throw the punch that knocked out his toughest opponent—his own obsession with getting another shot at Ali. Now he wants to take on Mike Tyson.

The Best and The Worst of It

What we have in the Texas Lege; “What I Am” on record; what mom is about.

Fire Alarm

Why the Houston fire department needs chauffeurs; a Colorado controversy pits the Basses against Coors; the ecstasy and the agony at Vinson and Elkins.

Whose Texas Rangers are They Anyhow?

Dallas’ grandstanding irks Arlington; writers jockey for position in the Matamoros book derby; A&M’s bluebonnets show their not-so-true colors; San Antonio goes loco over Lico Lico.

Mayan Over Matter

East meets West (and New Southwest and ancient Mexican) at Houston’s oh-so-trendy Palacio Tzintzuntzan.

Behind the Lines

The Baptist guerrilla.

The Way of the Buffalo

Dallas novelist C. W. Smith takes a long, hard look at a subject with a painful history.

New World to Conquer

For years, the Dallas Museum of Art sought prestige by following the mainstream. The new director thinks it’s time to change course.

Spaghetti and Meatballs

Recipe from Rob Mosbacher, Jr.Meatballs3/4 pound ground beef 1/4 pound ground pork 1 cup fine dry Italian bread crumbs 1/2 cup grated Parmesan cheese (optional) 1 sprig parsley 1 garlic clove, minced 1/2 cup milk 2 eggs, beaten Salt and pepper, to taste 3 tablespoons vegetable oilSauce1 onion, chopped 1

Curried Broccoli Soup

2 pounds broccoli 2 medium onions 3 tablespoons butter or margarine 1 3/4 teaspoons curry powder 2 cans regular-strength chicken broth (14 ounces each) Sour cream (optional, for chilled soup)Trim tough stem ends from broccoli. Cut off 1 cup tiny florets from broccoli, steam separately until tender, and set aside

Creole Oysters

1 quart oysters, drained2 cups Italian bread crumbs (Progresso)1 cup grated Parmesan cheese3 tablespoons chopped parsleyJuice of 2 lemons3/4 cup olive oil1 garlic clove, crushed1/2 to 1 tablespoon crushed red pepperSalt, to tastePut oysters in baking dish. Mix remaining ingredients together. Top oysters with mixture. Bake at 350 degrees until

Thin Italian Pizza

DoughMakes 4 Twelve-Inch Pizzas1 package rapid-rise yeast 1 cup warm water 1/8 teaspoon salt 3 cups unbleached white flour 8 tablespoons olive oilDissolve yeast in water. Let proof a few minutes; then add salt. On smooth clean surface, make mound of flour with well in center. Pour yeast mixture into

Pollo Picante

Praline Pecans

Ceviche

3 pounds fresh Pacific whitefish, snapper, or speckled trout 6 limes 3 to 4 tomatoes, chopped 3 to 5 jalapeños, seeded and chopped 1 larger onion, chopped 1/4 to 1/2 bunch cilantro, chopped 1 garlic clove, chopped 2 tablespoons olive oil Salt and black pepper, to tasteCut fish into 1/2-inch

Specialty of the House

Our second annual peek into household recipe files across the state reveals a cornucopia of ethnic treats, including Creole-style oysters and a cheesy seafood staple from the isles of Greece.

Saganaki Tourkolimano

A Grand Finale

Chef Richard Kaplan whips rum and pears into a white-chocolate cloud.

Pear and White Chocolate Mousse

3/4 cup sugarJuice of 1/2 lemon2 pears, peeled, seeded, and quartered2 packages gelatin powder, soaked in 1/2 cup cold water9 ounces white chocolate6 egg yolks3 ounces dark rum1 cup heavy cream4 egg whitesPinch cream of tartarBring sugar, juice, and 1/4 cup water to boil. Add pears; boil until very soft.