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Thread: Dinners (Last Night and Tonight)

  1. #1
    Bob Terwilliger Guest

    Default Dinners (Last Night and Tonight)

    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




  2. #2
    sf Guest

    Default Re: 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.

  3. #3
    Dan Abel Guest

    Default Re: Dinners (Last Night and Tonight)

    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]

  4. #4
    Bob Terwilliger Guest

    Default Re: Dinners (Last Night and Tonight)

    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




  5. #5
    Steve Pope Guest

    Default Re: Dinners (Last Night and Tonight)

    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

  6. #6
    sf Guest

    Default Re: Dinners (Last Night and Tonight)

    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.

  7. #7
    sf Guest

    Default Re: Dinners (Last Night and Tonight)

    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.

  8. #8
    sf Guest

    Default Re: Dinners (Last Night and Tonight)

    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.

  9. #9
    Bob Terwilliger Guest

    Default Re: Dinners (Last Night and Tonight)

    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




  10. #10
    Jim Elbrecht Guest

    Default Re: Dinners (Last Night and Tonight)

    "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

  11. #11
    jmcquown Guest

    Default Re: Dinners (Last Night and Tonight)


    "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


  12. #12
    Ranee at Arabian Knits Guest

    Default Re: Dinners (Last Night and Tonight)

    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.


    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/

  13. #13
    sf Guest

    Default Re: Dinners (Last Night and Tonight)

    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.

  14. #14
    sf Guest

    Default Re: Dinners (Last Night and Tonight)

    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.

  15. #15
    sf Guest

    Default Re: Dinners (Last Night and Tonight)

    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.

  16. #16
    Brooklyn1 Guest

    Default Re: Dinners (Last Night and Tonight)

    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.

  17. #17
    Nunya Bidnits Guest

    Default Re: Dinners (Last Night and Tonight)

    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



  18. #18
    Nunya Bidnits Guest

    Default Re: Dinners (Last Night and Tonight)

    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.



  19. #19
    Bob Terwilliger Guest

    Default Re: Dinners (Last Night and Tonight)

    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



  20. #20
    Bob Terwilliger Guest

    Default Re: Dinners (Last Night and Tonight)

    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



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