BBQ

• Gimlets with basil-lime sorbet
• Linda’s retro onion dip
• Grill-roasted tenderloin of beef (on sale from Hilltop)
  • fresh-picked corn on the cob
  • grilled mushrooms
  • Carrot salad with Thai flavors
• Homemade strawberry ice cream
  • smoked pistachio brittle

I smoked the (unsalted, unroasted, organic) pistachios for 30 minutes over oak, and seasoned them with a generous pinch of smoked salt. This was probably too much smoke, but the result was good.

In the meantime, I also managed another half gallon of dark veal stock from yesterday’s bones. Still need to turn some of this into espangole and then into demi-glace.