5NEWS GRILL: Sweetheart Rib-Eyes & Linguine
Linguine with Lemon, Garlic and Thyme Mushrooms
Served with Sweetheart Rib-Eyes and Herb Butter Hearts
8 ounces or 4 cups finely sliced button mushrooms or cremini
1/3 cup extra-virgin olive oil
1 TBSP. kosher salt
1 clove garlic, minced
1 lemon, zested and juiced
4 sprigs fresh thyme leaves or 1 tsp. dried thyme
1 pound linguine
1 bunch fresh parsley, leaves chopped to equal 1/2 cup
2 to 3 TBSP. Parmesan cheese, freshly grated
Fresh ground black pepper
Wipe mushrooms clean using a damp paper towel. Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice, zest and thyme leaves.
Cook the pasta according to the package directions and drain loosely retaining some of the water. Quickly put the pasta in to the bowl with mushroom mixture.
Toss everything together well, and then add the parsley, cheese and pepper before tossing again.
Serves 4 to 6.
1/2 cup butter, softened
1/4 tsp. dried tarragon leaves
1 tsp. dried parsley flakes
1/8 tsp. dried thyme leaves
Mix ingredients together in a small bowl and beat until fluffy. Place on a piece of plastic wrap or waxed paper and roll into a log. Refrigerate or freeze until ready to use. Slice into pats and cut into shapes using small cookie cutters.
Chairman Reserve Meats
Grill rib eyes to desired doneness or heat oven to 400 degrees. Place an iron skillet that has been coated with cooking spray in oven and preheat skillet until hot. Place rib eyes in skillet and sear on top of stove on both sides of steak. Return to 400 degree oven and bake until desired doneness is reached.