This Month's Recipes

August 08, 2010

Peachcello Liquer Homemade liqueur features fresh summer fruit

Jasper Mirabile Jr. of Jasper’s Restaurant in south Kansas City uses fresh, local summer fruit to prepare this versatile liqueur. He suggests serving it over sliced peaches, vanilla bean gelato and whipped cream: “Delicious!”

Peel, pit and halve four peaches. Peel one lemon with a paring knife to remove the whole peel intact and then cut into four pieces. Discard the flesh or save for another use. Combine peaches with 3 cups vodka, lemon peel, four cloves and 1 cup simple syrup in a covered Mason jar and store in refrigerator for 1 or 2 weeks, shaking occasionally. Strain out all solids. Place liquid back in Mason jar or decorative bottle and refrigerate. Serve chilled.

To make simple syrup, dissolve 2 parts sugar into 1 part boiling water and stir constantly. Once sugar is dissolved completely, remove pan from heat. Allow syrup to cool completely and thicken.

July 19, 2010

Jasper tosses out a light and fresh summer recipe! Caesar Salad

2 Cups white bread Cut into 1/2 inch pieces Oil to baste croutons;
2 cloves garlic 1/4 cup garlic oil
Garlic Oil (puree 2 cloves garlic,
Mix with 1/4 teasp. salt and 3 Tbl Olive oil)

2 medium heads of Romaine (Cos) lettuce
break into leaves
2 eggs boiled exactly 1 minute
Salt
Black Pepper
1/4 Cup Olive oil + 2 Teaspoons
Juice of one lemon
6 drops of Worcestershire Sauce
1/4 Cup Parmesan cheese

Directions;

Dry bread cubes out in the oven basting with the garlic oil Prepare lettuce leaves, wash and place in a bag and chill until ready to serve.
Place croutons in a medium hot skillet and strain garlic oil over the croutons and toss for a minute to heat and place into a small serving bowl.
Place the lettuce leaves in the bowl and sprinkle the olive oil over them and scoop in large motions to coat.
Sprinkle the salt, 8 grinds of pepper, sprinkle on the lemon juice and
6 drops of Worcestershire sauce.
Break in the eggs, toss again and add the cheese.
Toss and top with the croutons.

History: Caesar (Cesare) Cardini was born near Lago Maggiore, Italy, in 1896; he and his brother Alex emigrated to the U.S. after World War I. The Cardini family lived in San Diego but operated a restaurant in Tijuana to circumvent Prohibition.

According to Caesar's daughter Rosa, on July 4th 1924 the salad was created on a busy weekend at Caesar's Restaurant. It is said that Caesar was short of supplies and didn't want to disappoint the customers so he concocted this salad with what was on hand. To add a flair to this he prepared it at the table. This story is not certifiable however but it very well could have happened. The salad soon became a hit and people came to the restaurant just to get the salad. In particular the Hollywood set loved Caesars.

(featured recipe on NBC Action News)

July 26, 2010

Jasper Mirabile's Fried Green Heirloom Tomatoes

3-4 Kurlbaum's Heirloom Tomatoes
1 cup Polenta
1/4 cup flour
salt and pepper to taste
1/4 cup Buttermilk
4 eggs

6 Tabl. Olive Oil

Whisk eggs and milk in a mixing bowl. Season with salt and pepper.
Season polenta with pepper and fresh herbs.
Slice tomatoes 1/4 inch thick and dust with flour. Dip heirloom tomato slices in buttermilk & egg mixture then into polenta. Add olive oil to saute pan and heat on medium high. Place tomato slices in pan in a single layer. Cook until golden brown and turn and brown on other side.
Place on paper towel and let sit 2-3 minutes to strain oil. Serve with your New Orleans Sauce below.

Chilled New Orleans Seafood Sauce

1 cup Mayonnaise
1/4 cup Catsup
Juice of 1 lemon
1 tsp. capers
2 tabl. green onion minced
Tabasco to taste
1 tsp. parsley finely chopped Zattaran's Seafood Spices to taste

Mix all in bowl and chill.

Jasper's Notes: Summertime and Kurlbaum's Heirloom Tomatoes...talk about local. I like to butter a caserole and alternate layers of green tomatoes with slices of fresh mozzarella, Marinara, a few basil leaves and a sprinkle of Pecorino Romano and bake at 400 for 25-30 minutes...DELICIOUS!

Featured on NBC Action News- Food, July 26, 2010 (Watch Video Here!)