It s clams and herbs and grated parmesan cheese - what s not to love about this recipe? Chef Curtiss Hemm says it s one of his favorites as an appetizer, or served with a summer salad. And he has a tip for opening the clams using gentle heat in the.
Chef Curtiss Hemm thinks of cauliflower as the "chicken breast" of the vegetable world, a sort of blank canvas upon which to add rich flavors. Since it takes aggressive heat well, he finds it s a good candidate for summer grilling.
Compound butter, or Beurre Maitre d Hotel, sounds kind of fancy, but it s not. It s flavored butter, and Chef Curtiss Hemm says it s incredibly easy to make and lasts for months in the fridge. You’re probably most familiar with the concept.
Every month, Chef Curtiss brings listeners a new seasonal recipe. He owns the Carriage House Cooking School in Peru, NY, and is the executive chef at The View Restaurant at the Mirror Lake Inn Resort and Spa in Lake Placid.
If you re craving takeout-style cashew chicken, Chef Curtiss Hemm has a recipe that is a simple chicken dinner that takes about 20 minutes.and you won t need a wok.