September 1992 Issue

Features

The Hungriest Coach

Three years after he replaced Tom Landry, Jimmy Johnson is giving Dallas Cowboys fans something to cheer about—and his critics are eating their words.

Web

Green Apple and Tomatillo Relish

1 pound tomatillos, diced 2 cups diced jicama 1 cup diced green apples 5 tablespoons diced red bell pepper 5 tablespoons diced yellow bell pepper 1 jalapeño pepper, seeded and finely chopped 1/2 cup rice wine vinegar Juice of 1 orange Juice of 1 lime 3 cloves garlic, minced 1

Three-Nut-Crusted Pork Tenderloin

1/2 cup finely chopped hazelnuts, toasted 1/2 cup finely chopped pecans, toasted 1/3 cup finely chopped macadamia nuts, toasted 1 cup bread crumbs 1 cup bran flakes cereal (not raw bran) 12 3-ounce mignons pork tenderloin Salt Freshly cracked pepper 1/2 cup flour 3 eggs, lightly beaten 1/3 cup virgin

Reporter

Johnny’s Round Top

Johnny’s Round Top cafe had a colorful history that spanned more than fifty years before the restaurant went out of business in 1989. Built by a franchiser who was partial to rotating roofs that looked like circus tents, the Round Top in Big Spring was one of a modest chain

Miscellany

Copper Plea

AUSTIN POLITICS ARE the nuttiest in the state. It all stems from an obsession with quality of life, and nothing quite brings out the daffiness like a threat to the city’s beloved Barton Springs. Even as a two-year legal battle continues to rage over development upstream on Barton Creek, a

Art

Bull Snake on a Sofa

When James H. Evans moved to Marathon in 1988, he was struck by its abundant wildlife. “Anything unattended will be overrun with animals,” says the photographer. Evans takes up that theme in his “Lucille” series, focusing on a house vacated by the death of an elderly friend of that name.

State Fare

Don’t judge Cuisine Actuelle by its pictures. The glamorous cookbook, written by Victor Gielisse, the chef at Dallas restaurant Actuelle (the Crescent, 500 Crescent Court), might well daunt the quotidian cook. But, in fact, most of its 150 recipes are as easy as pie. Rich, heavy sauces are conspicuous by

Columns

Why Unforgiven?

YOU COULD HEAR A GASP from the audience when Clint Eastwood suddenly appeared on the screen. It was just a preview of his new movie, Unforgiven, but there he was in a long, dark slicker, his face in profile, staring menacingly from beneath a dark hat with a flat rim:

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