EX­EC­U­TIVE CHEF ANDREAS SINGER’S PRIME RIB

RSWLiving - - CULINARY -

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

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