In case you missed our conversation with Todd Moe of North Country Public Radio this morning, here are the links to the podcast and our recipe.
As the Coronavirus situation continues meat is becoming increasingly harder to source and more expensive; these adjustments will force us to look for local sources and alternative cuts. The solution for beef lovers comes in the form of Chuck Eye Tender, a small cut of meat that is as good as any for steaks and small roasts.
A perfectly grilled grass fed chuck eye tender steak with garnitures. Photo by Chef Curtiss Hemm
Click the image below to listen to Chef Curtiss and Todd Moe discuss grass-fed Chuck Eye Tender steaks and a couple of ways to serve them.
For the Grilled Chuck Eye recipe click here.
For the Au Poivre Sauce recipe click here.
For the Maitre d’ Hotel Butter recipe click here.
How To Grill A Grass Fed Steak
If you really want to learn how to cook grass fed beef, watch the video below and learn from Chef Curtiss as he grills a perfect medium rare chuck eye tender steak from Asgaard Farm & Dairy and finished with a Tuscan Herb olive oil from Saratoga Olive Oil Co. and wonderful baby cherry tomatoes from Farmin’ It.
Facebook Live Cooking Lessons
There is little doubt our creativity is getting hindered as the sequestration continues as part of our fight against Covid 19.
Chef Curtiss would like to share his expertise, humor and authentic cooking style with you, your family and friends to help you navigate your pantry.
Please join Chef Curtiss for a live online cooking class on Thursdays @ 5:30 PM on the Carriage House Facebook Page.
Checkout our past, present and future Facebook Live events below.
