Thread: Dinners (Last Night and Tonight)

On Wed, 30 Mar 2011 19:37:52 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

> Lin's and my favorite local restaurant (http://www.hawksrestaurant.com/)
> offers a halibut with asparagus and romesco sauce on a regular basis.

I still haven't been to a restaurant where romesco sauce is on the
menu. One of these days, I'll find it.

--

Today's mighty oak is just yesterday's nut that held its ground.

In article <[email protected]>,
sf <[email protected]> wrote:

> On Wed, 30 Mar 2011 19:37:52 -0700, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
> > Lin's and my favorite local restaurant (http://www.hawksrestaurant.com/)
> > offers a halibut with asparagus and romesco sauce on a regular basis.
>
> I still haven't been to a restaurant where romesco sauce is on the
> menu. One of these days, I'll find it.

Let your fingers do the walking. I got 31,000 hits from Google on:

romesco sauce San Francisco restaurant

--
Dan Abel
Petaluma, California USA
[email protected]

sf wrote:

> I still haven't been to a restaurant where romesco sauce is on the
> menu. One of these days, I'll find it.

It's pretty easy to make, and is (I say in all modesty) delicious.

Bob

sf <[email protected]> wrote:

>I still haven't been to a restaurant where romesco sauce is on the
>menu. One of these days, I'll find it.

Some restaurants do not have it as a menu item, but it is brought
to your table in a small crock along with bread and olive oil.

Steve

On Wed, 30 Mar 2011 22:30:16 -0700, Dan Abel <[email protected]> wrote:

> In article <[email protected]>,
> sf <[email protected]> wrote:
>
> > On Wed, 30 Mar 2011 19:37:52 -0700, "Bob Terwilliger"
> > <virtualgoth@die_spammer.biz> wrote:
> >
> > > Lin's and my favorite local restaurant (http://www.hawksrestaurant.com/)
> > > offers a halibut with asparagus and romesco sauce on a regular basis.
> >
> > I still haven't been to a restaurant where romesco sauce is on the
> > menu. One of these days, I'll find it.
>
> Let your fingers do the walking. I got 31,000 hits from Google on:
>
> romesco sauce San Francisco restaurant

Give me names.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Wed, 30 Mar 2011 22:42:24 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

> sf wrote:
>
> > I still haven't been to a restaurant where romesco sauce is on the
> > menu. One of these days, I'll find it.
>
> It's pretty easy to make, and is (I say in all modesty) delicious.
>
It looks complicated to me. I'm more of a five ingredient cook.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Thu, 31 Mar 2011 06:30:45 +0000 (UTC), [email protected]
(Steve Pope) wrote:

> sf <[email protected]> wrote:
>
> >I still haven't been to a restaurant where romesco sauce is on the
> >menu. One of these days, I'll find it.
>
> Some restaurants do not have it as a menu item, but it is brought
> to your table in a small crock along with bread and olive oil.
>
I've never been to a restaurant that does it.

--

Today's mighty oak is just yesterday's nut that held its ground.

sf wrote:

>> > I still haven't been to a restaurant where romesco sauce is on the
>> > menu. One of these days, I'll find it.
>>
>> It's pretty easy to make, and is (I say in all modesty) delicious.
>>
> It looks complicated to me. I'm more of a five ingredient cook.


1. red bell peppers
2. olive oil
3. garlic
4. tomatoes
5. almonds

That's it...oh, I forgot to list salt. DAMMIT!

Bob

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:

>sf wrote:
>
>>> > I still haven't been to a restaurant where romesco sauce is on the
>>> > menu. One of these days, I'll find it.
>>>
>>> It's pretty easy to make, and is (I say in all modesty) delicious.
>>>
>> It looks complicated to me. I'm more of a five ingredient cook.
>
>
>1. red bell peppers
>2. olive oil
>3. garlic
>4. tomatoes
>5. almonds
>
>That's it...oh, I forgot to list salt. DAMMIT!

I don't remember ever hearing the term, so I went a-googling. This
recipe adds some toasted bread, hazelnuts, and vinegar-- but it still
looks pretty simple.
http://spanishfood.about.com/od/side...mescosauce.htm

I think I'll whip up a batch. A little shrimp and some veggies--
and I get a *healthy* new taste treat for a change.<g>

Jim

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Wed, 30 Mar 2011 22:30:16 -0700, Dan Abel <[email protected]> wrote:
>
>> > I still haven't been to a restaurant where romesco sauce is on the
>> > menu. One of these days, I'll find it.
>>
>> Let your fingers do the walking. I got 31,000 hits from Google on:
>>
>> romesco sauce San Francisco restaurant
>
> Give me names.
>
I googled

Bocadillos
710 Montgomery Street (At Washington Street)
San Francisco, CA 94111
415-982-2622

B44
44 Beldon Place, San Francisco, CA 94104
415-986-6287

Zarzuela
2000 Hyde Street
San Francisco, CA 94109
415-346-0800

Apparently there are a lot of restaurants in San Francisco that serve this
sauce.

Jill

In article <m738p6t5nnrp1[email protected]>,
sf <[email protected]> wrote:

> On Wed, 30 Mar 2011 19:37:52 -0700, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
> > Lin's and my favorite local restaurant (http://www.hawksrestaurant.com/)
> > offers a halibut with asparagus and romesco sauce on a regular basis.
>
> I still haven't been to a restaurant where romesco sauce is on the
> menu. One of these days, I'll find it.

It was a regular at the harborside restaurants where we used to live.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

On Thu, 31 Mar 2011 12:03:15 -0400, "jmcquown" <[email protected]>
wrote:

>
> "sf" <[email protected]> wrote in message
> news:[email protected]..
> > On Wed, 30 Mar 2011 22:30:16 -0700, Dan Abel <[email protected]> wrote:
> >
> >> > I still haven't been to a restaurant where romesco sauce is on the
> >> > menu. One of these days, I'll find it.
> >>
> >> Let your fingers do the walking. I got 31,000 hits from Google on:
> >>
> >> romesco sauce San Francisco restaurant
> >
> > Give me names.
> >
> I googled
>
> Bocadillos
> 710 Montgomery Street (At Washington Street)
> San Francisco, CA 94111
> 415-982-2622
>
> B44
> 44 Beldon Place, San Francisco, CA 94104
> 415-986-6287
>
> Zarzuela
> 2000 Hyde Street
> San Francisco, CA 94109
> 415-346-0800
>
> Apparently there are a lot of restaurants in San Francisco that serve this
> sauce.
>

If you really looked... there are maybe four. I've never heard of
those restaurants, they're in odd places with bad parking, we rarely
eat tapas and I wouldn't go on a pilgrimage just for romesco sauce
anyway. "One of these days I'll find it" means *if* I happen to be in
a restaurant with romesco sauce on the menu, I might order it. There
are too many restaurants here and too many other reasons to eat out.
Romesco sauce isn't even in the top 100 reasons.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Thu, 31 Mar 2011 01:05:58 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

> sf wrote:
>
> >> > I still haven't been to a restaurant where romesco sauce is on the
> >> > menu. One of these days, I'll find it.
> >>
> >> It's pretty easy to make, and is (I say in all modesty) delicious.
> >>
> > It looks complicated to me. I'm more of a five ingredient cook.
>
>
> 1. red bell peppers
> 2. olive oil
> 3. garlic
> 4. tomatoes
> 5. almonds
>
> That's it...oh, I forgot to list salt. DAMMIT!
>

Why didn't you include the recipe with your OP? I don't know what I
found in the past that made me think it was more complicated. Did you
pour the romesco sauce over every one of the items listed or just one
or two of them?

Here's a recipe I may try at home. I like Narsi.

Narsai David Recipe: Romesco Sauce
http://sanfrancisco.cbslocal.com/201...omesco-sauce/#
January 23, 2011 8:00 AM

Yields: 3 cups

2-3 large cloves garlic
1/3 cup sliced, blanched almonds
1 med tomato, peeled and seeded
1 red bell pepper, roasted, peeled and seeded
1/2 tsp hot red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
1/3 cup red wine vinegar (preferably balsamic)
1 cup olive oil

Place all ingredients in a blender except the oil. Process until
blended smooth. Add oil in a steady stream with motor on low speed
until a smooth, creamy texture. Set aside to mature for an hour, or
overnight in refrigerator.



--

Today's mighty oak is just yesterday's nut that held its ground.

On Thu, 31 Mar 2011 07:06:00 -0400, Jim Elbrecht <[email protected]>
wrote:

> I don't remember ever hearing the term, so I went a-googling. This
> recipe adds some toasted bread, hazelnuts, and vinegar-- but it still
> looks pretty simple.
> http://spanishfood.about.com/od/side...mescosauce.htm
>
> I think I'll whip up a batch. A little shrimp and some veggies--
> and I get a *healthy* new taste treat for a change.<g>

Today, I finally understand why I haven't run across romesco sauce.
It's because we don't go to Spanish restaurants (not very many around
and none are worth the prices they charge) or eat tapas (big money,
small plates). All this time, I thought it was an Italian dish and
somehow I'd missed it. Nope. I want to try a veracruz sauce on fish
someday too.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Thu, 31 Mar 2011 11:14:34 -0700, sf <[email protected]> wrote:

>On Thu, 31 Mar 2011 07:06:00 -0400, Jim Elbrecht <[email protected]>
>wrote:
>
>> I don't remember ever hearing the term, so I went a-googling. This
>> recipe adds some toasted bread, hazelnuts, and vinegar-- but it still
>> looks pretty simple.
>> http://spanishfood.about.com/od/side...mescosauce.htm
>>
>> I think I'll whip up a batch. A little shrimp and some veggies--
>> and I get a *healthy* new taste treat for a change.<g>
>
>Today, I finally understand why I haven't run across romesco sauce.
>It's because we don't go to Spanish restaurants (not very many around
>and none are worth the prices they charge) or eat tapas (big money,
>small plates). All this time, I thought it was an Italian dish and
>somehow I'd missed it. Nope. I want to try a veracruz sauce on fish
>someday too.

No way do I want all that crap defiling my lovely fresh fish....
nothing tops seafood better than butter and lemon... folks who require
that disgusting foul sludge intering their seafood is because it's
either they don't like fish or it's previously frozen/fishy fish. A
good piece of fresh fish is expensive, why would any normal brained
person want to EF it all up by smothering it in something what ain't
fit for slopping hogs... those who creep out fish with that
concocktion are the same TIADers who bury their fish under cheese.

Re: 4d93e8fe$0$19035$c3e8da3$[email protected] m

Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:

> Lin's and my favorite local restaurant
> (http://www.hawksrestaurant.com/) offers a halibut with asparagus and
> romesco sauce on a regular basis. Last week, Lin ate at a seafood
> restaurant in Las Vegas and was a bit let down by the menu choices,
> declaring that she'd kill for that halibut dish. Well, time went by,
> and we had salmon for dinner on Monday, so we didn't really feel like
> seafood again on Tuesday. But we *did* have a couple nice strip
> steaks, and strip steaks go with romesco just fine. (Truth be told, I
> think steak goes with romesco better than the halibut does.)
> So we had romesco sauce with:
> - cast-iron-cooked strip steaks
> - blanched fat asparagus
> - zucchini pan-cooked with spring onion and olive oil
> - baby carrots with cinnamon, cayenne, and salt
> (I cooked that dinner.)
>
>
> Tonight was romesco reprise; we had the romesco with:
> - vertically-roasted chicken with beer and rosemary
> - pan-steamed asparagus
> - pan-cooked assorted root vegetables (potatoes, parsnips, shallots,
> and carrots)
>
> We also had a tossed salad with a white balsamic and sumac
> vinaigrette. (Lin cooked that dinner.)
>
>
> Bob

Sounds good!

Did you make your own romesco sauce? I'm curious whether you used pine nuts
or hazelnuts with the almonds. I've never made it but want to give it a try,
but I'm not particularly fond of hazelnuts and I see some recipes offer the
option of using pine nuts.

MartyB

Re: [email protected]

sf <[email protected]> wrote:

> On Thu, 31 Mar 2011 01:05:58 -0700, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
>> sf wrote:
>>
>>>>> I still haven't been to a restaurant where romesco sauce is on the
>>>>> menu. One of these days, I'll find it.
>>>>
>>>> It's pretty easy to make, and is (I say in all modesty) delicious.
>>>>
>>> It looks complicated to me. I'm more of a five ingredient cook.
>>
>>
>> 1. red bell peppers
>> 2. olive oil
>> 3. garlic
>> 4. tomatoes
>> 5. almonds
>>
>> That's it...oh, I forgot to list salt. DAMMIT!
>>
>
> Why didn't you include the recipe with your OP? I don't know what I
> found in the past that made me think it was more complicated. Did you
> pour the romesco sauce over every one of the items listed or just one
> or two of them?
>
> Here's a recipe I may try at home. I like Narsi.
>
> Narsai David Recipe: Romesco Sauce
> http://sanfrancisco.cbslocal.com/201...omesco-sauce/#
> January 23, 2011 8:00 AM
>
> Yields: 3 cups
>
> 2-3 large cloves garlic
> 1/3 cup sliced, blanched almonds
> 1 med tomato, peeled and seeded
> 1 red bell pepper, roasted, peeled and seeded
> 1/2 tsp hot red pepper flakes
> 1/2 tsp salt
> 1/2 tsp black pepper
> 1/3 cup red wine vinegar (preferably balsamic)
> 1 cup olive oil
>
> Place all ingredients in a blender except the oil. Process until
> blended smooth. Add oil in a steady stream with motor on low speed
> until a smooth, creamy texture. Set aside to mature for an hour, or
> overnight in refrigerator.

Hmmm. I thought the tomatoes and garlic were supposed to be roasted and the
nuts toasted. This looks easier anyway.

sf asked:

> Why didn't you include the recipe with your OP?

Because I pretty much winged it.


> Did you pour the romesco sauce over every one of the items listed or just
> one or two of them?

Each of the items was tried by itself (and in the case of the steak, with
the blue cheese) first. I put a little pool of romesco on the plate and
tried each of the items with the romesco also.

Bob

Marty wrote:

>> Narsai David Recipe: Romesco Sauce
>> http://sanfrancisco.cbslocal.com/201...omesco-sauce/#
>> January 23, 2011 8:00 AM
>>
>> Yields: 3 cups
>>
>> 2-3 large cloves garlic
>> 1/3 cup sliced, blanched almonds
>> 1 med tomato, peeled and seeded
>> 1 red bell pepper, roasted, peeled and seeded
>> 1/2 tsp hot red pepper flakes
>> 1/2 tsp salt
>> 1/2 tsp black pepper
>> 1/3 cup red wine vinegar (preferably balsamic)
>> 1 cup olive oil
>>
>> Place all ingredients in a blender except the oil. Process until
>> blended smooth. Add oil in a steady stream with motor on low speed
>> until a smooth, creamy texture. Set aside to mature for an hour, or
>> overnight in refrigerator.
>
> Hmmm. I thought the tomatoes and garlic were supposed to be roasted and
> the nuts toasted. This looks easier anyway.

I cook the nuts, garlic, and tomatoes in the olive oil, adding them at
staggered intervals because the tomatoes need less cooking than the garlic,
which needs less cooking than the almonds.

Bob