Clear Cut Cooking

Clear Cut Cooking-Asparagus With Lemon And Pine Nuts. - Amazing videos are here

Asparagus with Lemon and Pine Nuts

o 1 bundle of Asparagus
o 2 Tbsp. Lemon juice
o 1 Tbsp. Olive Oil
o Pinch of Salt and Pepper
o ¼ cup Pine Nuts
o 1 Tbsp. fresh Parsley, chopped

Wisk together lemon juice, olive oil, pine nuts, salt and pepper. Break off tough ends of the Asparagus. Cover a baking sheet with foil. Place asparagus on the baking sheet and top with the lemon mixture. Bake at 375 F for about 10 min. You still want the asparagus to be crisp. Top with freshly chopped parsley.

Clear Cut Cooking-Grilled Ribeye With Anise Mushrooms - The best bloopers are here

Grilled Striploin with Anise Mushrooms

o 1.5 inch Striploin or Ribeye steak
o Coarse salt
o Pepper
o Olive oil

Brush the steak on both sides with olive oil. Sprinkle with generous amounts of salt and pepper. Grill on High heat on the BBQ for 3 minutes a side. Remove from the heat and let meat rest under a foil tent on a plate.

Anise Mushrooms

o 2 cups sliced mushrooms (cremini or white button)
o ½ tsp anise seeds
o 3 Tbsp dry Sherry
o 2 Tbsp Whipping Cream
o 1 Tbsp - Fresh chopped Parsley

Slice the mushrooms. Add the mushrooms, anise seeds and sherry to a frying pan and sauté over medium heat for about 3 minutes or until the mushrooms are cooked through. Add the whipping cream and let cook for another 2 minutes. Season with salt and pepper, garnish with fresh parsley. Serve on top of steak.