SideDish » Kosher

Stone Crab Season is Here

Nancy Nichols — Wed, 02 Nov 2011 15:35:09 +0000

If you come here often, you know the ubiquitous jonfromtjs. His comments are found on every food blog and social media outlet in Dallas. His real name is Jon Alexis. His real job is marketing his family’s seafood and catering shop TJ’s Seafood Market. I’ve known Jon’s parents, Pete and Caren, since the early 1700s. I’ve witnessed Jon’s profile and knowledge of business mature. Jon’s sends many enthusiastic announcements about the promotions at TJs. This one caught my attention.

Florida Stone Crabs – a trip to Miami without leaving your home. Stone crabs are sweet, mild, and delicious. Dip in TJ’s Creamy Mustard Sauce for an authentic experience. Prices are in flux – right now LARGE claws are 31.99/lb.

Thanks for that, Jon. Oh, and I love the video. It cracks me up.

Hotter Than Hell Margarita Meltdown—Now That’s What I Call Community Spirit

Sarah Reiss — Tue, 23 Aug 2011 17:06:38 +0000

Alma’s execuchef Anastacia Quinones tipped us off to an event that she (rightly) assumed would be right up our alley. On Sept. 4, from 6 to 10 pm, the Bishop Arts District plays host to the Hotter than Hell Margarita Meltdown, a block-party-style competition for bragging rights to the best margarita in Dallas. Restaurants from all over town will be on hand mixing up their finest agave fare. Hacienda on Henderson, Neighborhood Services Tavern, and Alma will be mixing it up in honor of Henderson Ave. Maximo from North Dallas will be on-hand defending their title. Wild Salsa, Iron Cactus, and Ten Sports Grill make up the Downtown Dallas contingent. Bolsa, Smoke, Nova, Mesa, and Veracruz Cafe will show up representing Oak Cliff. Finally, Sfuzzi from Uptown/Las Colinas will shake it up bi-partisan-style.

Here’s how it’s going to go down:

All participants will be required to make 1 specialty margarita at least 50 times. All contestants will be judged by the public. A total of $1000 will be awarded. $500 for 1st place, $300 for 2nd, and $200 for 3rd place to the bartender with the most votes. Join us for $20 per person to taste and vote for your favorite margarita meltdown. You get a wrist band to taste each entry and a chip to vote for your favorite one.

Just be sure to save some money for cab fare. This one sounds like a humdinger.

To learn more, visit the Dallas Margarita Fest website.

Forget the Shorts, The Only Madras I’m Interested in Today is the Pavilion

Sarah Reiss — Tue, 14 Jun 2011 17:03:33 +0000

I’ve had more than my fair share of vegetarian entrees placed in front of me by chefs beaming with anticipation of converting me to a meatless lifestyle. It never took. Not one of the dishes offered that X-factor I need in order to feel satisfied, probably because in addition to being vegetarian, most of them were shunning salt, fats, and oils in an attempt to also create something healthy.

Last night, at Madras Pavilion, I felt like I finally discovered the best of both—a veggie feast spiced to the gills and custom made for my hearty appetite. Not only was the food piping hot, fresh, plentiful, and affordable ($34 for a five-course chef’s feast for two), but it drew a crowd that was 90 percent Indian, always a good sign (apart from the two of us, the only other non-Indian table was a family of observant Jews, most likely there because the restaurant is also Kosher).

Course #1: Mulligatawny soup

Course #2: veggie fritters

Course #3: potato and vegetable dosai (I was already stuffed at this point.)

Course #4: naan and rice with pots of yellow dal, saag with cheese, vegetable curry

Course #5: cheese disc in sweet coconut milk and topped with crushed pistachios

But I fell down on the job, readers. I only took one picture, and it was after we had done serious damage to the fourth course of our five-course, $34 marathon.

jump for the not-at-all helpful picture…

Clockwise from bottom left: cheese, coconut milk, and pistachio dessert; naan; rice; yellow dal, sag with cheese, vegetable curry.

It’s a terrible picture. Please accept my apologies.