September 1992



Green Apple and Tomatillo Relish

Aug 31, 1992 By Texas Monthly

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…

Three-Nut-Crusted Pork Tenderloin

Jan 20, 2013 By Texas Monthly

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…


Johnny’s Round Top

Aug 31, 1992 By Helen Thompson

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…


Copper Plea

Aug 31, 1992 By Paul Burka

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…

Bull Snake on a Sofa

Aug 31, 1992 By Texas Monthly

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.

Easy Rider

Aug 31, 1992 By Texas Monthly

THE “WHITE HOT MAMA”COVER [TM, July 1992] is the best yet. We will also vote for Ann Richards. KATHLEEN JONES Paris WE HAD OUT-OF-STATE GUESTS in our home when the July issue arrived with the “White Hot Mama” featured on the cover. What a laugh they had…

State Fare

Jan 20, 2013 By Patricia Sharpe

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…


Why Unforgiven?

Aug 31, 1992 By Gregory Curtis

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:…