How Not to Rob a Bank
Two nice guys with financial troubles thought they found the perfect solution to the bust. Well, it seemed like a good idea at the time.
July 1989 Issue
Features
The Temple of Destiny
In downtown Mexico City are the ruins of the great Aztec pyramid, the site where one empire ended and a new world began.
On the Defensive
Jim Wright’s attorney Steve Susman is living proof that clients may lose, but lawyers don’t.
The Mommy War
Kids in T-shirts bearing political slogans, ideological confrontations in the supermarket, skirmishes at the PTA. Welcome to the battle between moms who work and moms who don’t.
1989: The Best and the Worst Legislators
We just rate them. You voted for them.
Columns
Territorial Imperative
A fresh look at the U.S. war with Mexico shows that the effects of this forgotten conflict are still being felt today.
Media
Bach to Basie
Dallas’ KERA discovered that music that’s good for you doesn’t have to be boring.
Domain Supplement
A Grand Finale
From a small catering business in Amarillo to their present incarnation in Austin, where they’ve feted British royalty (Prince Charles) and Texas common folk, Gourmet Gals are all over the map. This simple cobbler has an appealing, almost puddinglike consistency. “With the trends in Southwestern cuisine, we’ve kind of overlooked
Red and Black Summer Fruits
Preparation Time: 8 minutes1 pint each of fresh strawberries, raspberries, blackberries, and blueberries 2 to 3 tablespoons sugar 1/4 cup Chambord (black raspberry liqueur) Fresh mint sprigs (for garnish)Sprinkle cleaned berries with sugar and liqueur. Chill.From Quick Cuisine: Shellfish Intentions originally featured in Domain, July/August 1989
Goat Cheese and Red Onion Timbales
Preparation Time: 15 minutes Cooking Time: 30 minutes2 tablespoons extra-virgin olive oil 1 large or 2 small red onions, finely chopped 1 clove garlic, mashed 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme 6 ounces Texas goat cheese, crumbled 5 large eggs 1/3 cup part-skim ricotta cheese 1
Salsa Creole Cruda
6 large ripe tomatoes, chopped (peel if skins are tough) 1 cup chopped canned tomatoes, with juice (or increase fresh tomatoes to 8) 4 to 5 fresh serrano chiles, seeded and chopped 1 medium red onion, chopped 2 to 3 fresh jalapeño peppers, seeded and chopped 4 cloves garlic, minced
Great Bowls Of Fire!
Hot like summer, as refreshing as a breaking wave, standard Mexican salsas are taking on new guises. Now they’re as likely to be a topping for grilled fish as a dip for chips.
Salsa Brava
1/2 pound serrano chiles, stems removed4 cloves garlic, peeled1 1/2 bunches cilantro1 to 2 medium-sized tomatillos, quartered1/2 tablespoon salt1 tablespoon white vinegarPut serrano chiles and garlic in blender or food processor with 1/2 tablespoon of water. Pulse lightly until chopped but not liquefied. Set aside. In food processor, blend cilantro,
Roasted-Tomato Salsa
12 ripe plum tomatoes 1 small yellow onion, coarsely chopped 6 cloves garlic 5 serrano chiles Small bunch of cilantro 2 to 4 chipotle chiles, canned Salt and pepper, to taste Lime juice, to tastePlace tomatoes in roasting pan like billiard balls in a rack. Add onion, garlic, and serrano
Pineapple-Green Peppercorn Salsa
1 ripe pineapple, peeled and diced 1 red bell pepper, roasted, peeled, seeded, and diced 1 tablespoon green peppercorns 2 tablespoons brine from peppercorns 1 tablespoon honey 2 teaspoons ginger juice (scrape fresh ginger-root and squeeze out juice) 1 ounce rice-wine vinegar 1/4 teaspoon turmeric 1 tablespoon nam pla (Thai
Cucumber-Tahini Salsa
1/4 cup lemon juice 1/2 cup (or more) orange juice 1 ounce each of yogurt and tahini paste Dash of harissa sauce 1 clove garlic 1 cup olive oil Salt and pepper, to taste 1 cucumber, peeled, seeded, and diced 1 medium red onion, diced 2 tomatoes, peeled, seeded, and
Spicy Avocado Salsa
4 tomatillos, shucked4 fresh jalapeños, stems removed2 ripe avocados4 sprigs cilantro1 small to medium leaf of romaine lettuce1 teaspoon chopped garlic2 teaspoons saltJuice of 1/2 limeIn saucepan, cover tomatillos and jalapeños with water. Bring to boil; reduce heat slightly and cook 4 to 5 minutes (don’t let skins burst). Drain,
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