 |
|
We have the perfect recipe for July 4
Savenor's butchers tell their secrets!!
|
|
Savenor's Baby Back Ribs with Barbeque RubALL READY TO GRILL FOR THE 4th
Our Savenor's butchers have a few tricks up their sleeves, and they can help you make your July 4th feasts relaxing, easy, and memorable. Above, Dave, Pete, Darius, and Rob show off some of Savenor's rubs -- Prime Beef Rub, Rosemary-Garlic Rub, Citrus-Herb Rub, and the very popular Barbeque Rub.
These are great for those who like to DIY. But if time is of the essence and you would like experts to guarantee just the right spicing for your pork ribs or other meats, pick up already seasoned or marinaded meats in the refrigerator case.
And because this is Savenor's, you can always ask one of the butchers in the Cambridge or Beacon Hill store to season your meats just the way you want them. That's the Savenor's way!!!
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Finally!! A grass-fed all-beef hotdog
|
Savenor's has just received Archer Farms grass-fed all-beef hotdogs. If you -- or the kids -- love hotdogs but you like to eat local and grassfed meat, this is the answer.
These are made from beef from Archer Farms in Chesterville, Maine. Farmers Ray and Linda Buck raise Angus beef using the highest standards and humane practices. You can read here about their farm.
So you can indulge in a hotdog for the 4th -- and feel proud. Maybe you'll go back for seconds!!!
|
|
|
|
|
A classic for the 4th: Best-ever Deviled Eggs
|
|
Deviled Eggs are a Mad Men-era cocktail dish that's making a big comeback. And why not? Easy to make, easy to eat, and pretty to look at, deviled eggs are all over restaurant menus. For a July 4th spread or a cocktail party over the long weekend, you couldn't do better than the classic James Beard recipe for Deviled Eggs.
Just use the best of ingredients such as local Clark Farms eggs from pasture-raised hens. Clark Farms in Carlisle has more than 100 chickens eating grass and bugs, which leads to bright orange yolks and high Omega-3. Add to these gorgeous yolks Atkins and Potts Toasted Garlic Mayonnaise and a few dashes of Savenor's own Sweet Spanish Paprika or Smoked Spanish Paprika, and you have divine Deviled Eggs.
James Beard's Deviled Eggs
6 Clark Farms eggs, hard boiled, and cooled
1/3 to 1/2 cup Atkins and Potts Toasted Garlic Mayonnaise
1 teaspoon Maille Mustard
1/2 teaspoon Savenor's Sweet Spanish Paprika or Smoked Spanish Paprika
Dash of Tabasco
1 teaspoon lemon juice
Sea Salt and Black Pepper to taste
1/4 cup parsley, finely chopped
Shell the eggs, cut in half, remove the yolks to a medium bowl. Mash the yolks with a fork. In a small bowl, combine 1/3 cup mayonnaise, mustard, lemon juice, Tabasco, and spices. Add to the mashed yolks and stir to combine until creamy, adding more mayonnaise if mixture is dry. Fill the reserved egg white halves with the yolk mixture and sprinkle with the chopped parsley and a sprinkle of paprika.
|
|
JULY 4 HOURS
Don't worry if you need important ingredients for the holiday. Savenor's Markets in Cambridge and on Beacon Hill, Boston, will be open from 10 a.m. to 7 p.m. on July 4. And regular hours Friday and the weekend.
|
|
|
|
|
|
|
|
Copyright ©Savenor's Market 2013. All Rights Reserved.
|
|
|
|
