Stock and Grill
First weekend back in Boston. Naturally, my perishable cooking components are exhausted -- I've been pretty much on the road for five weeks. So, up early and collected five or six pounds of veal bones for stock.
My pot isn't really big enough for this -- I could get by with fewer bones. But I'm hoping that more bones will prove to be better. If this is wrong and not just wasting $2.50, please let me know.
Tonight is the (very late) first grillage of the season. On the menu:
- Margaritas (which I make with lots of fresh lime, not Rose's, and no sugar)
- grilled flatbread with fresh rosemary and sesame (thanks, Cook's)
- a dozen roasted shallots
- big rib-eye steaks, rubbed with coffee, peppercorns, and ancho peppers
- garlic potatoes on rosemary skewers
- a port wine sauce for the steak (thanks, Tony Bourdain's Les Halles Cookbook)
- fresh strawberries on Meryl's home-made orange spice shortbread, with whipped cream