by Waldy Malouf
with Melissa Clark
(Broadway Books, May 2003)
Hardcover, 304 pages
What inspired you to write
I first was writing for the 8-part chef column in the
New York Times about 4 years ago. Putting together recipes
for the column, I realized a lot of the recipes we use
at The Beacon would have worked well. Melissa and I developed
a good relationship and as we worked on the column we
said that someday this would all make a good book. I like
the fact that it's grilling and roasting in one, and the
recipes are home friendly.
you have a favorite recipe in the book?
You know, each recipe is like a child of mine - I can't
pick a favorite! However, if I'm forced to choose I have
to say the Rib Steak with Citrus Rub, because it's very
easy, pretty unusual and delicious. You won't get this
dish at a restaurant - it's unique.
| High Heat
Waldy Malouf with Melissa Clark
chef loves Waldy. Every home cook should love Waldy, too. His
flavor combinations water the mouths of his customers at his
Beacon restaurants. His techniques widen the eyes of his peers.
High Heat’s recipes are intricate but certainly
not impossible, and easily adaptable for any season. Just giving
the grilling-themed recipes a read made our senses tingle with
the thought of smoky seafood, juicy steaks, spice rubs and thick
Roasted Clams with Garlic, Lemon and Red Pepper
From High Heat by Waldy Malouf with Melissa
Clark (Broadway Books 2003)
Adapted by StarChefs
Yield: 4 Servings
- 1 ½ cups fresh bread crumbs or unflavored bread
- ½ large red bell pepper, seeds and ribs removed,
- 1 teaspoon freshly ground black pepper
- Coarse sea salt, to taste
- 1 lemon, halved lengthwise and thinly sliced
- 1/3 cup olive oil
- 24 live small cherrystone clams, scrubbed well in cold
- Chopped fresh mint to garnish (optional)
Preheat the oven to 500 degrees Fahrenheit.
Combine the breadcrumbs, red pepper, garlic,
salt and pepper in a bowl. Squeeze the lemon slices over the
mix, then add them as well. Drizzle the olive oil into the
mix and combine well.
Lay the clams on a baking sheet in a single
layer, with lips facing up. Sprinkle the bread crumb mixture
over and around them. Roast until the clams open, about 10
to 12 minutes. Serve hot, garnished with mint.