EXECUTIVE CHEF ANDREAS SINGER’S PRIME RIB

Serving sizes vary

Select desired size of whole boneless prime rib. Trim only small amounts of fat. You may also cook it on the bone, as the fat helps maintain the juice. Seasoning rub: equal parts garlic, onion coriander, black pepper, cayenne, kosher salt, sea salt and paprika. Mix well and rub generously on the prime rib.

Cook on a low temperature, 225-250 degrees, until the internal temperature of the meat reaches 115-120 degrees. Let the meat rest for a good 30 minutes after cooking to help retain juices during its carving and serving. TANGLEWOOD AT HYATT REGENCY COCONUT POINT RESORT AND SPA 5001 Coconut Road, Bonita Springs; 239-444-1234, coconutpoint.regency.hyatt.com 1 teaspoon minced water chestnuts ½ teaspoon Cholula ¼ teaspoon chopped parsley ¼ teaspoon seasoned salt ¼ teaspoon lemon juice 8 ounces cream cheese Paprika for dusting

Preheat the oven to 350 degrees. Rinse mushrooms and remove stems. Spoon out the gills and the base of stem making deep cups. In a medium bowl combine the rest of the ingredients to make the filling. Fill mushroom caps with rounded teaspoons of the filling, and place them in an ungreased shallow baking dish. Sprinkle tops with paprika.

Bake for 15 minutes. Remove from oven and serve immediately. CHARLEY’S BOATHOUSE GRILL 6241 Estero Blvd., Fort Myers Beach; 239-765-4700, boathousegrill.net