Chef Tony Maws talks meat on the grill!!

Tony Maws of Craigie on Main tells all:

How to grill for a party the easy way

     Tony Maws, chef-owner of Craigie on Main, knows his way around a grill. "I grill 365," he says. Memorial Day's coming up, and Chef Maws is thinking parties.
His choice for a large group is a trussed sirloin roast, preferably Archer Farms from Savenor's Market.
   "Why do I want to flip eight steaks when a large piece of meat is easier and the natural
convection of the grill will keep it juicy," he says. His advice is to season the roast, about 4 to 5 pounds for a party of 8, a day ahead with kosher salt and pepper and maybe some herbs.
    Chef Maws makes grilling extra fun by tossing the ball with his 5-year-old son as the roast cooks. He builds a fire on one side of the grill, and then puts the meat on the other side. Maws covers the grill, and uses the vents to control the heat and air, so that the grill creates its own convection oven. Then he turns the meat every 8 to 10 minutes or so.
    To create a whole meal on the grill, Maws says he wraps baby potatoes in foil and buries them in the coals, and roasts baby Vidalia onions and asparagus right on the grill. If the beef is Archer, "I love it rare," he says, about the grass-fed beef raised in Chesterfield, Me.

    Here's Tony's recipe for Grilled Sirloin Roast. Stay tuned for news about his next venture, a casual spot across from Savenor's on Kirkland St., Cambridge, set to open in August.

Photo by Michael Piazza

Savenor's butcher gives meat tips

Looking for the perfect sirloin roast to grill for a party? Dave, the lead butcher at Savenor's in Cambridge, advises to ask one of the butchers if you don't see one in the case. "You're looking for good marbling," he says.
The butcher will trim the roast of any extra fat on top, leaving the fat cap on the bottom. This will add flavor as it melts into the fire. The roast can be cut into the size wanted by the customer. And finally, the butcher will tie it with butcher's twine. That's so the meat will cook uniformly all the way through, says Dave.

Here Dave trims a 15-pound sirloin that he will cut into a 4 1/2 pound roast and 8 steaks. All of it is good eating, Dave says.

dave trims

Burger Magic by Savenor's Chef Mark

Grilling a juicy hamburger conjures up all the wonderful images of the outdoor season. Long, lazy afternoons in the backyard. The scent of meat on the grill. The anticipation of biting into that plump burger, with all the fixings you like. Praise for the chef from the eager audience.
   Getting the best ingredients is key to the best burgers. Savenor's has the field covered. Prime USDA beef, ground by our butchers to ensure freshness and just the mix you want, makes a burger to be proud of. Other meats, such as lean ground Buffalo, are also available, and can be ground to order.
     Now Savenor's has added to burger fabulousness with Kobe beef. When available, there's Kobe from Vermont or from Australia. Kobe has a high fat content, which means high flavor. But the plus is that the intramuscular fat is high in Omega 3, also found in salmon and nuts. Because of the fat content, Savenor's Chef Mark and the butchers suggest Kobe burgers be cooked slowly over medium heat. It's a little longer to wait, but well worth it!!
     Here are Chef Mark's recipes for a superb Triple Prime Burger and a Green Chili-Buffalo Cheeseburger.

Think green for Spring!!

The grilling season isn't only about the meat. You'll want to use all the season's first green vegetables for your grilling parties. Fava beans, those funny-looking pods with tender morsels of green inside, are the first vegetables Italians look for in the spring. High in Vitamins B6 and K and other valuable nutrients, they're a little trouble to peel, but, hey, that's bragging rights. Here's a recipe for an unusual, delectable salad that combines them with crisp radishes and English peas.
And it's asparagus season!! The first deliveries of Hadley Grass, the iconic asparagus from Hadley, Mass., sold out in a day. In fact, produce manager Mike said the Cambridge store recently sold 48 pounds of asparagus from Hadley and the Atlantic Coast on one Saturday. Asparagus, high in fiber, Vitamins A, C and K and antioxidants, is a super easy side dish or appetizer. Here's a simple Russian Dressing to use for dipping or dribbling over the spring bounty: Combine 1 cup of mayonnaise with 1 1/2 TBL chopped onion, 1 TBL mustard, 1TBL capers, and sea salt to taste. If you're feeling adventurous, add an ounce of caviar!!

Brownies to die for!

Brownies - aren't they everywhere? Well, not these brownies. Boston Brownies are a revelation: These are 100 percent organic, moist, indulgent, and just plain delicious. The husband-and-wife team who dreamed them up use chocolate from Ghana, Peru, Ecuador, and Madagascar; all other ingredients are local. These brownies are carefully sourced, down to the names of the farmers who grow the cacao beans.
The recipe, developed over years of serving brownies to rave reviews, has a past. Did you know that the first brownie was created in Boston, and appeared in the Boston Cooking School Cookbook in 1896? Boston Brownie Company wanted to honor that history, while adding cutting-edge flavors. There's the Original with deep, chocolate flavor; the Cacoa Nib with crunch bits of cocoa baked into the rich brownie. A Peanut-Butter Brownie. Even a Pancetta Brownie - Italian bacon-infused brownie - need we say more? Savenor's sells these brownies in a handy to-go plastic sleeve. Pick up one for a snack, or grab more for your next dinner party.