James Beard Foundation Award-winner Tony Maws, chef/owner of Craigie on Main, in Cambridge, Mass., didn't go to cooking school. Instead he has worked in 17 restaurant kitchens, performing every job along the way. His cooking joins his lifelong enthusiasm for food with refinement learned at top restaurants in the U.S. and France.
Here are his recipes for rye flour pasta and grilled loup de mer kama.
Rye Flour Pasta
3 1/4 cup rye flour
3 1/4 cup "00" flour
1 2/3 cup water
1 cup egg yolk
2 teaspoons caraway seeds
Preparing the Pasta:
Toast and grind caraway seed. Mix flours and caraway seed in pasta machine, and slowly add egg yolks. once incorporated, start to add water slowly. You may not need to add all water. Mix for 10 minutes, and rest for 10 minutes. Extrude.
Grilled Loup de Mer Kama
4 loup de mer kama (collarbone)
1/2 tsp New Mexican Chile Flake
1/2 tsp fennel seed
1/2 tsp coriander seed
1/4 tsp cumin seeds
2 cloves garlic, crushed and chopped
1 tblsp chopped parsley
1 tblsp chopped cilantro
1/4 cup extra virgin olive oil
1 tsp fresh lemon and/or lime juice
Preparing the Grilled Loup de Mer Kama:
Toast and rough grind the spices.
Mix with the remaining ingredients except the lemon and lime juice and marinate the kamas for 1 hour or overnight.
Season liberally with coarse sea salt and fresh cracked black pepper.
Cook over medium low heat, skin side down, on the grill until the skin is well charred and crispy.
Flip over and continue cooking until the collar is cooked all the way through.
Season with remaining lemon juice and serve.