Back to the roots…

Roasted Pork with romesco & Buckwheat

I know some of my friends will reprimand me greatly for making pork “during the holiest week in the Jewish calendar” but I know I will be forgiven

…eventually.

People here don’t eat much of buckwheat here – it has a very strong flavor, but its bustling with nutrients. Growing up in Ukraine, however, it often accompanied any sort of meat dish starting from meat patties, pork chops or even roasted duck. The romesco sauce is not exactly Eastern European but carrots are my next favorite like I already mentioned in a previous blog post, and often overlooked vegetable, and so is combination of them with pork and buckwheat which was the inspiration for the following:

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Wild Wild Wild

game BBQ

I have these two culinary friends that are bonkers about food, so me and them have persistent chat where we update each other on what/when/where the other had lunch, dinner or anything else concerning food, and god forbid we go about for more than a day without it. So, the idea and thanks for this post is dedicated to them and our mutual friend D’Artagnan ( as in artisanal meat producer ).

Their Game Sausage Sampler are absolutely crazy and now I am crazy for them. Also, worth mentioning that the goal for every post on this blog will be to create a balanced menu, but since this is my 1st post, I will do wine and food pairing to commemorate…