Boxx Posted March 1, 2014 Author Share Posted March 1, 2014 I did have the opportunity of going to a great New Orleans style place in Dallas (lower Greenville Ave. area) yesterday.... Oh, so good... Started off with some excellent home made hushpuppies, slaw and "cold" beer. Lunch included 2lbs. (1/2 to eaten for dinner) of boiled crawfish (very spicey) and Pasta Monica (This one had a wonderful creamy sauce) I plan to go back again next week. Website.... http://www.dodiesreef.com/our-history/ (Gary, this is the newest, up-to-date site, for this place....) 2 Quote Link to comment Share on other sites More sharing options...
minermark Posted March 1, 2014 Share Posted March 1, 2014 I did have the opportunity of going to a great New Orleans style place in Dallas (lower Greenville Ave. area) yesterday.... Oh, so good... Started off with some excellent home made hushpuppies, slaw and "cold" beer. Lunch included 2lbs. (1/2 to eaten for dinner) of boiled crawfish (very spicey) and Pasta Monica (This one had a wonderful creamy sauce) I plan to go back again next week. Website.... http://www.dodiesreef.com/our-history/ (Gary, this is the newest, up-to-date site, for this place....) Beats my Oreo's and Aquafina big time........ 3 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 1, 2014 Share Posted March 1, 2014 Excellent Boxx, thanks for posting these! The pasta looks great, but I am wondering if that is a butter sauce ? That load going home looks like it would feed a large party of dinner guests (0; Anyway, it is good to see you posting, I have to get my act together and put up some dishes soon... .....Gary Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 Hello fellow foodies..... It has been a very long time since I have posted here, and for the first time, using the iPad for photos and communication here in Fine Food and Music. Tonight, one of my simple, single herb themed pasta sauces.. Photos are of the essentials rather then every step of the cooking process.. Here then, the mostly organic ingredients about to be prepped for this Italian dish... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 This photo shows the sage, full head of garlic and the two red onions all prepped and waiting in French glass bowls... j Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 Onions in the sauté with Himalayan Red Sea salt and Malabar corse ground black pepper and XVOO .... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 Garlic goes in... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 Here, the sage is added... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 Tomatoes added... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 The remainder of the sage added after a bit of a simmer... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 And at the gas range, the pasta goes into the actively boiling water, I choose not to salt it... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 This photo shows the ingredients that will complete the plating sequence (0; Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 (edited) Here, this picture shows that the dishes are plated and ready to go to the table... Added is a fine artisan, Greek olive bread from Whole Foods.. Yes, those are genuine, imported Italian plates.. Edited March 3, 2014 by TIgerman Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 This is the usual photo of the dinner setting...... Dinner is now served (0: Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 A close up of my plate... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 3, 2014 Share Posted March 3, 2014 .....and concluding this little Italian 'tour', the close up of the wine selected to accompany the dish.. Interesting that this is Malbec NOT from Argentina, but South Africa where a Pinotage would be more familiar... Seen here served in a fine, wide vino glass with an interesting red stem seemly filled with this fine red juice (0: Until next time, be inspired, get cooking, and take many photos of your progress including the end results to share with the foodie community here in FF&M ... .......Gary Quote Link to comment Share on other sites More sharing options...
Lemon string Posted March 3, 2014 Share Posted March 3, 2014 Here is the pic for the evening..................as I type, I am enjoying the leftovers from the very same bottle.....[Y] (yes, its Italian) I was hoping you'd pop that..... how was the juice? Quote Link to comment Share on other sites More sharing options...
Tarheel Posted March 3, 2014 Share Posted March 3, 2014 Very nice Gary and great documentation. You do set the bar high for the rest of us! Quote Link to comment Share on other sites More sharing options...
Boxx Posted March 3, 2014 Author Share Posted March 3, 2014 Outstanding set of photo's Gary. Yes, Gary has always set the bar high on this thread. I'ts 7:25 am here and I'm ready to eat some pasta....Thanks for posting.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted March 4, 2014 Share Posted March 4, 2014 Hello Boxx, Lemon, and Tarheel.... Thank you for the nice compliments, it really makes the extra effort to stop and photograph between steps during the cocking procedure well worth it (0; Lemon, the wine you are referring to goes back a ways... But the South African Malbec was very nice with this dish... I have some breakfasts that I should get on here for you to enjoy.... Have to see what will come next..... .......Gary Quote Link to comment Share on other sites More sharing options...
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