Dinners (Last Night and Tonight)

S

Selvarasu

New member
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
 
On Wed, 30 Mar 2011 19:37:52 -0700, "Bob Terwilliger"
wrote:


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.
 
sf wrote:


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 wrote:


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"
wrote:

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.
 
"sf" wrote in message
news:[email protected]...
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
 
On Thu, 31 Mar 2011 12:03:15 -0400, "jmcquown"
wrote:


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"
wrote:


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/2011/01/23/narsai-david-recipe-romesco-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
wrote:


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 wrote:


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: [email protected]

Bob Terwilliger wrote:


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
 
sf asked:


Because I pretty much winged it.



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:


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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