Dinner with a few friends this past weekend.
Appetizers included the usual marinated olives, anchovies I brought back from San Sebastian, pata negra, and I used my new toy for blistered shishitos and...
One of the shishitos got away! First course, unpictured, merguez over Rancho Gordo's Eye of the Goat beans.
Main course:
Roast pork shoulder Basque style (with apples, onions, sidra, stock), saffron infused potatoes and braised endive.
Cheese course - 4 cheeses from Beecher's.
Dessert - Meyer lemon posset with fresh blackberries and raspberries.
