grilled beef

Finally, it’s high grilling season as the summer bounty trickles in to markets after our prolonged wet and chilly spring.  I was in the Mid-Coast yesterday for a day trip and my first stop was Beth’s Farm Market where early strawberries were on magnificent display as well as the farm’s just-dug crop of new potatoes—the red variety, small, velvety and sweet. We probably won’t see those two crops in Portland until July 4th weekend.

Beth’s market in Warren with early strawberries and new potatoes are plentiful now

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There was no dilemma in this omnivore’s delight: Roast beef is the ultimate joy, a universal fondness for red meat!

Back when my blog The Golden Dish appeared on Mainetoday.com I ran a series on beef, which delved into the return of the classic butcher shop, where to buy the best beef, and which, according to area butchers, was the best cut of beef to buy for roasting.  Readers are still clicking on those articles in amazing numbers.

So I’ve decided to follow my own advice and to offer here the roast that I favored the most. It wasn’t one of the more traditional cuts like tenderloin, prime rib or various cuts of round, rump or strip.  Instead it’s a cut that I devised when I asked the butcher at Bisson’s in Topsham to carve a roast out of a top sirloin.

Grill the meat to get great outer char

Grill the meat to get great outer char

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