Tag: mushrooms

Sausage Alfredo with Rainbow Pasta

On By Isobar ExpeditionsIn RecipesLeave a comment

We were in Boulder over the weekend and found a little store with authentic European curiosities.  While we were in the Italian section, we found a rainbow pasta that we decided that we just had to buy.  When we got home, we decided that we would do an Alfredo sauce with some sweet Italian sausage that we picked up from the local butcher.  Not only was it a pretty plate, but it was definitely yummy as well!

Organic Rainbow Pasta

Ingredients

  • 1 tbsp. Extra Virgin Olive Oil
  • 1/2 lb Sweet Italian Sausage
  • 3 tbsp Unsalted Butter
  • 2 Cloves Garlic – minced
  • 4 oz Crimini Mushrooms
  • 2 cups Cream (Half and Half)
  • 1/2 cup Parmesan Cheese – finely grated
  • 1 package Rainbow Pasta
  • Dash of Nutmeg
  • Salt and Pepper to taste
Rainbow Pasta
Sweet Italian Sausage

Instructions

Remove the sausage from the casing, if necessary, and crumble.  Add the olive oil to a sauté pan and heat to medium-high heat.  Add the sausage and cook until no longer pink, then remove from the pan and set aside.  Add the butter and the mushrooms.  After the mushrooms become a little soft, add the garlic.  Once the mushrooms are completely cooked, add the cream, salt and pepper, and nutmeg.  Cook the pasta according to package directions.  Once the sauce has thickened, add the cheese and stir until fully melted.  Drain the pasta and put the sauce over the pasta to serve.

Alfredo Sauce with Mushrooms and Sweet Italian Sausage
Sausage Alfredo with Rainbow Pasta
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Grilled Rib Eye Steak with Roasted Vegetables

On By Isobar ExpeditionsIn RecipesLeave a comment
Grilled Rib Eye Steak with Oven Roasted Vegetables

One of our favorite steak restaurants, Cowboy Star, has a butcher shop on site where they sell the same aged meats that they serve in the dining room.  We had been to the farmer’s market in the morning and had gathered up a nice variety of vegetables, so we decided to pick up a nice, thick rib eye steak and bring it home to grill.  We grilled the steak to a perfect medium rare, added some brandied mushrooms, roasted the fresh vegetables and paired it with a wonderful Pinot Noir wine.  See the recipes and cooking instructions below.

Cowboy Star Butcher Shop

Grilled Rib Eye Steak

Ingredients

  • Prime Rib Eye Steak – 1 1/2 inches thick
  • 1 tbsp Chopped Fresh Rosemary
  • 1 tsp Fresh Thyme
  • 1 tbsp Extra Virgin Olive Oil
  • 1 Garlic Clove, minced
  • Salt and Pepper to taste

Instructions

Combine the olive oil, rosemary, thyme, and garlic in a small bowl and then rub both sides of the steak with the seasoned oil.  Salt and pepper both sides of the steak and let it rest at room temperature for about 20 to 30 minutes while it marinates.  Place the steak over direct heat on a grill that has been heated to medium-high heat.  Cook for seven to eight minutes per side for medium rare.

Marinated Rib Eye Steak

Sautéed  Brandy Mushrooms

Ingredients

  • 8 to 10 Button Mushrooms, sliced
  • 4 tbsp Unsalted Butter
  • 1/4 cup Brandy

Instructions

In a sauté pan or small frying pan, heat the pan to a medium-high heat with the butter and brandy until the liquid begins to sizzle.  Add the mushrooms and sauté until golden brown and nicely caramelized.

Brandied Mushrooms

Oven Roasted Vegetables

Ingredients

  • 2 Medium Zucchinis
  • 4 Medium Carrots
  • 1 tbsp Fresh Lemon Zest
  • Juice from 1/2 Lemon
  • 1 1/2 tsp Fresh Thyme
  • 1 1/2 tsp Fresh Rosemary, finely chopped
  • 1 1/2 tsp Fresh Pineapple Sage, chopped (optional)
  • 2 tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste

Instructions

Cut the vegetables into 4 inch strips of equal thickness and place into a large plastic bag.  Add the olive oil, lemon juice, lemon zest, rosemary, thyme, pineapple sage, and salt and pepper to the bag.  Seal the bag and shake vigorously until the vegetables are thoroughly coated.  Heat an oven to 450 degrees and bake the vegetables for 20 to 30 minutes or until caramelized.

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