Cloudy With A Chance Of Meatballs

You know my saying, What Do I know? I just make MEATBALLS for a living! Well, here is the perfect book if you like MEATBALLS.

Set in the very fictional town of Chewandswallow, the residents don't have to shop at grocery stores the way the rest of us do. Instead, all their food was delivered by the weather. Morning would start with a drizzle of hot coffee, followed by eggs, toast and bacon. Life was good in Chewandswallow, until the weather becomes unpredictable and the food that comes from the elements becomes life-threatening. Eventually the townsfolk are forced to leave (on rafts made from giant peanut butter sandwiches) and restart their lives in a city where the only thing that falls from the sky is rain and snow.

First published in 1982, Cloudy has been beloved to generations of young readers and now, according it's coming to the big screen. The animated film is going to be altered quite significantly from the original book, but meatballs, hamburgers and donuts will still rain from the sky and the city will still be blanketed by a pea soup fog at times, so that's good enough for me. I really look forward to seeing it when it comes out in 2010. More than that, I am hungry for a meatball sandwich!

Treasured Recipes! Here are Some of Mine.

The other day I was searching for one of my father's recipes when a slip of paper caught my eye. It was a handwritten recipe for my grandmother's rum cake. Seeing her handwriting instantly made me long for the her signature dessert that she always served on holidays and one that was featured on Jasper's menu.

Two weeks ago, while on vacation in The Bahamas, I was obsessed in finding a rum cake recipe. I purchased some Bacardi Rum Cakes and they were great but just not the same as I remember when I was a child. Am I getting old or what?. Nana would slice her cake in half and layer with Italian pastry cream, simply DELICIOUS. I remember sitting on the edge of the counter when I was four years old, Nana would boil a simple syrup with orange and lemon rinds and finish with rum. That rum would later be ladled on the cake.

It got me thinking about my most treasured recipes. The recipes behind meaningful dishes from important moments or figures in my life. Lets see, there is Scampi alla Livornese, Cappellini d' Angelo alla Nanni, Vitello Valdostano, my mom's cream puffs, our family's Italian sausage recipe etc....and one very special to me, Nana Mirabile's Rum Cake. Although I haven't tasted Nana's Rum Cake in years, the recipe is one that I will always hold close to my heart.

How about you? What are your most treasured recipes? What makes them so special? Drop me an e-mail @ jasperjr@aol.com, I welcome your thoughts & recipes.

Dessert In A Jar? Get Ready For Another Great Idea & Recipe!

The dessert in a jar thing came at me in a few different ways. First was the mention of cakes baked in a jar during my recent vacation.Later I came across some pies baked in jars at Lloyd And Lauren. Little pies, which you construct in jars and freeze to bake later so you have individual freshly baked pies basically on demand. This is genius. I was overcome with the need to make my own immediately.

Then I was reminiscing about the old Jasper's and my Mama's Amaretto Pie....hmmmm.....I was on to something. she used to make this delicious pie for our family and then for Jasper's famous dessert cart that she actually got the recipe from the back label of Eagle Brand Condensed Milk. She added some Amaretto, some cherry pie filling and we had a great dessert to sell at Jasper's.

SO.......my friends at Hen House Market called last week and wanted me to prepare a recipe for Bing Cherries...Ding! Ding! Ding! Here was my chance to make my cheesecake in a jar, please try it, I am sure you will enjoy it...it makes a great presentation. And one last suggestion, BE CREATIVE. This weekend is EVERYTHING BLUEBERRY @ Hen House Market, just imagine a fresh blueberry topping or better than that, how about those fresh local Missouri peaches?

Jasper Mirabile's Cheesecake & Bing Cherries In A Jar

1 (8 oz.) pkg. cream cheese (softened)
1/3 cup. lemon juice
1 14 oz Condensed Milk (Eagle Brand Milk)
1 tsp. vanilla Extract
1 oz. Amaretto Liquer
1 Lb “Kyle Row” , Rainier or Organic Cherries
6-8 Graham Crackers (crushed)

Destem cherries. Slice in 1/2. Beat cream cheese until light and fluffy. Add condensed milk and blend thoroughly. Stir in lemon juice, amaretto and vanilla. Chill in refrigerator.

Preperation: Add graham crackers to the bottom of a 4 individual 6 oz. jelly jars. Add chilled cheesecake mix. Top with fresh bing cherries. Refrigerate. Served chilled.

Summertime....Summertime...The Good Old Summertime in Kansas....

I recently wrote this for the July issue of 435 South Magazine
My column is called "Locavore"

Locavore: Someone who exclusively (or at least primarily) eats foods from their local foodshed or a determined radius from their home (commonly either 100 or 250 miles, depending on location). By eating locally, most locavores hope to create a greater connection between themselves and their food sources

Summertime....Summertime...The Good Old Summertime in Kansas....

My First Lemonade Stand

I still remember the day like it was yesterday, July 5, 1968...My family had moved that summer into our new house in a new neighborhood and it was the day after the Fourth of July. It was early, around 9 AM and I had been bugging my mom since the weekend to have my own lemonade stand.

It was a typical day in the Heartland; the scorching sun would move temperatures up past 100 degrees. Out of school for a month, I was already under my mom’s skin. So....with a little bit of sugar, some ice cold water and some lemons from my dad's restaurant, I was ready. Old fashioned stool in hand, table set up on the street curb and a stack of Dixie cups, my lemonade stand was open. My brother made me a sign that read 'Lemonade 25 cents a glass. Neighbors and friends could enjoy a sip of summertime. I was in business. And there I sat...and sat...and sat.
Hmmm....where was everyone, it was now 11:30 and not one customer. I would pick the slowest week in lemonade stand business to open. Vacation. Most of my neighbors were on vacation. As I stared at the lemonade pitcher, my mind began to wonder. Maybe I should ad cookies to the menu. Hot Dogs? Cotton candy? My only customers so far were my dad as he drove off to work and my three brothers.

Then all of a sudden, a truck full of construction workers slowed down in front of my stand. Yes, I was ready, with a big smile on my face. But they drove right by. OK, no problem. They were building a new house at the top of the hill so...when life gives you lemons....I packed up my pitcher, some ice and the Dixie cups and walked up the hill. I hollered out: Lemonade...fresh squeezed, ice cold lemonade. They all looked up and I could see the sun scorching down their faces. They began to walk over, a few at a time. I ran out of product in just a few minutes and went home to make more lemonade. That night, I sat in my bedroom and counted my quarters. 25 in all. Not a bad first day.

I still remember that day and that summer. It was a good summer, filled with memories, new friends and hot summer days. But most of all, I remember my lemonade stand.
So....It's a hot summer day, breezes just barely moving, and you’re sitting in a rocking swing, on the cool shaded front porch. You are sipping an ice cold glass of lemonade. It can't get any better than that. Not a care in the world. Enjoy the lazy day...make some memories.
No GPS needed for this trip, you have it in your own backyard, right here in Kansas.

RECIPE FOLLOWS on next page:




Jasper Mirabile's Homemade Summertime Lemonade

1 1/2 cups Lemon Juice, freshly squeezed from 8 large lemons
1 cup of sugar, granulated
5 cups cold well water
1 large lemon, cut into thin cartwheel slices
Maraschino cherries

In a large pitcher, combine the freshly squeezed lemon juice, granulated sugar and 2 cups of cold water; stir briskly to dissolve the sugar. Add the remaining ingredients and stir briskly again. Garnish with lemon cartwheel slices and Maraschino cherries.

*To make Honey Flavored Lemonade:
Substitute Good Natured Family Farm's Local Honey for the granulated sugar. Adjust more or less to taste.

Kansas City Barbecque - San Diego Style !!

When I was just 8 years old, I met this REALLY TALL roommate of my brother Leonard's, from The University Of Denver. He is also Leonard and brother Sal's, Sigma Chi fraternity brother. I have always LOOKED UP TO MARTIN, seriously!

His and wife Cindy's restaurant, in San Diego, CA, Kansas City Barbecue was featured in the Tom Cruise, fighter-jock-flick, "Top Gun", starring Cruise and co-starring, Kelly McGillis. The sound track was a huge hit!!

Having their then-new restaurant, picked as a location for a scene in the 1986 film, was just one of the Blairs’ luckier breaks. The other was for 'Kansas City Barbecue' to be one of only four barbecue restaurants, in a seaport city where tourists and locals alike sometimes tire of fish tacos. The Blairs’ roots are back here, however. Cindy, is the niece of former KCK Mayor Joe Steineger, and one of her three siblings, is Kansas Sen. Chris Steineger.

Martin, was born in Kansas City, though he grew up in the San Diego area, returning later for college. He got his MBA at the University of Kansas, in 1976. Cindy graduated with a degree in architecture from KU, in 1975. They met after college, in Topeka, and somehow, Martin convinced Cindy that San Diego’s climate was preferable to our blistering summers and dismal winters.

In SoCal, though, they missed the taste of home. So, in 1983 the couple bought a crummy bar and turned it into the kind of barbecue place they remembered from KC. Whenever friends or family go to San Diego, we send them to see Martin.

Unfortunately, last month, the restaurant caught fire. Martin and Cindy, are already planning for the new "joint".

Martin, was in Kansas City this past weekend and stopped by to see us. HE ASSURED US HE WILL BE OPEN SOON! He said "reports of our death, have been greatly exaggerated."

In early August, Martin is bringing his staff to Kansas City and I plan on being his tour guide,on a 'Kansas City Q Tour' We will stop at Gates & Son's, Jack's Stack, Arthur Bryant's and L.C.'s!! Of course, the last thing they want to see is BBQ, but we will give them a taste and bring them back to Jasper's, for some Shrimp Livornese and pasta! That's a promise!!

And don't forget, when you go to San Diego, stop by and ask for Martin or Cindy, tell them Jasper sent you. I guarantee you, you will enjoy some great BBQ and pick up a Top Gun Souvenir.

GOOD LUCK MARTIN & CINDY!! - BONA FORTUNA!!

Sunday Chocolate !!....mhm mhm...GOOD !!

Two weeks ago, we ate at Jean-Georges Vongerichten's, Dunes, in The Bahamas, and for dessert, (see the above picture)we just had to have Jean George's signature dessert, "The Warm-Soft Chocolate Cake". These cakes were supposedly created when Vongerichten was creating a new dessert recipe and pulled them out of the oven juat a little too early. When he cut into one, instead of the dense crumb he expected, a center of molten chocolate oozed out, and a classic was born!!

I was honored to meet Jean George several years ago, in NYC, and I have been a big fan of his for years now. As I write this blog tonight, I am trying to figure out how to get him on my radio show!

Believe me when I tell you, THIS IS THE AUTHENTIC RECIPE USED BY THE CHEF HIMSELF!!
I have tried this recipe and it works great. It is really easy and one of my personal favorite desserts.

Tomorrow, is my niece Nikki's, 18th Birthday!!, and while traveling with her recently in Las Vegas and The Bahama's, we have found out that she judges most restaurants by their 'molten lava cake'. Hmmm....I better get busy before she critiques my dessert menu, you know those Mirabile girls!!

So....Happy Birthday Nikki!!, this recipe is for you!!

Jean-Georges Vongerichten's "Warm-Soft Chocolate Cake"

1/2 cup unsalted butter, plus more to butter the molds
4 ounces bittersweet chocolate, preferably Valrhona
2 eggs
2 egg yolks
1/4 cup sugar
2 teaspoons flour, plus more for dusting

In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted. While that's heating, beat together the eggs, yolks, and sugar with a whisk or electric beater until light and thick. Beat together the melted chocolate and butter; it should be quite warm. Pour in the egg mixture, then quickly beat in the flour, just until combined. Butter and lightly flour four 4-ounce molds, custard cups, or ramekins. Tap out the excess flour, then butter and flour them again. Divide the batter among the molds. (At this point you can refrigerate the desserts until you are ready to eat, for up to several hours; bring them back to room temperature before baking.) Preheat the oven to 450°F (230°C). Bake the molds on a tray for 6 to 7 minutes; the center will still be quite soft, but the sides will be set. Invert each mold onto a plate and let sit for about 10 seconds. Unmold by lifting up one corner of the mold; the cake will fall out onto the plate. Serve immediately.

Recipe © 1998 Jean-Georges Vongerichten and Mark Bittman. All rights reserved.
© 1999–2008 Leite's Culinaria, Inc. All rights reserved

Live! From Jasper's Kitchen With - Chef Patric Quillec!!

We are LIVE! today with Chef Patric Quillec, from Cassis Restaurant & Ralph Bondon from Berbiglia Fine Wines & Spirits.

Ralph is a partner with his brother Jack at Berbiglia. Ralph graduated from The University of Kansas in 1985 and joined the family business. He travels the world over searching for fine wine and is very involved with the day to day operations of Berbiglia. Ralph also paired some wines with my Berbiglia recipe of the week found by clicking here BERBIGLIA. Ralph helped us with some French Wine & Champagne trivia.

Cassis, is the latest, and by far sexiest, French restaurant, of Executive Chef Patrick Quillec, who also owns Café Provence, in the Prairie Village Shops. Cassis is the more upscale, sophisticated, and passionate, little sister concept. Cleverly located in a little crook on the backside of Town Center, Cassis takes the friendliness of a French bistro and mixes it with true culinary heavy hitters.

Executive Chef Patrick Quillec, takes his classic French techniques, learned at an early age by his mother’s side in the port city of Brest, France, and refines them for today’s palate. In addition to featuring the “classics”, with butter and cream, he updates sauces with lighter broths, flavored oils, and vegetable and fruit essences. The result is unbridled creativity, intensity of flavor, and ultimately, food that tastes of the enthusiasm and love with which it is prepared. Quillec’s culinary creativity has found various outlets throughout the U.S., from Florida (at the famous French connection), to Charlotte, NC, where he opened Chez Daniel with his brother and later, the Artist’s Café, both award winning restaurants), to south Georgia, where he became a favorite of former President Jimmy Carter). That experience has taught him about the richness of American regional fare and the great variety of fresh ingredients available. Working with some of this country’s greatest chefs in some of the finest restaurants, he has earned numerous distinctions, including, “America’s Outstanding Chefs” and “America’s Finest Restaurant” honors from the Chefs in America. He has also passed on his techniques and love of cooking as a culinary professor to young chefs at the New England Culinary Institute, in Burlington, Vermont.

Candy Corn!!

Perfectly picked, Peaches & Cream Local Corn. Simply THE BEST CORN YOU WILL EVER EAT and David Ball will guarantee this. No, this is not an advertisement for Hen House Market, it is something that I truly believe in. Buy Fresh, Buy Local, support your local farmer.

Andy Daniels will be on my radio show next week and his localy grown corn will be available tomorrow morning at your local Hen house. 8 ears for $3.00, a bargain in today's economy.

I have been toying with this recipe and I think I have it down. Use as a side dish or as a main course. Add grilled chicken and you have a meal.

This corn is so sweet, Hen House, calls it Candy Corn!

And now, a little corn(y) history!!

Corn was originally found in Mexico. The word "corn" comes from the Latin term for "nugget". When Christopher Columbus landed in the West Indies, the Indians gave him corn to take home to Spain. From there, corn spread quickly throughout Europe and the rest of the world.

So now, thanks to Chris and the gang, we can all enjoy the many varieties of "corn"!

Local Missouri Corn Risotto
By Jasper Mirabile

5-6 Ears Fresh Hen House Andy's Candy Corn
4-5 cups Chicken Stock
4 tablespoons butter
4 tablespoons green onions
1 cup Arborio Rice
1/2 cup Grated Romano Cheese
Pepper to taste

In a large 4 qt pot, heat chicken broth to boiling point. Add corn and cook 4-5 minutes. Remove ears from water and remove kernels of corn. Set aside and reserve broth. In another pot (the one you will use for risotto), saute the onions in 2 tbs butter with risotto for 2-3 minutes. Add reserved corn kernels. Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring frequently. Add more broth as needed for about 20 minutes, or until rice is cooked "al dente". When rice is done, add the remaining butter & cheese & season with cracked pepper. Serve immediately.

Just Peachy! Georgia vs. Missouri!!!

While traveling through Georgia last week, we stopped at Lane's Southern Peach Orchards right off of the highway and enjoyed my first fresh Georgia peach of the year.

Of course, the tourist that I am, we took the tour of the orchards and packing line. They have a roadside market, a cafe, and one of the best peach slushies I have ever tasted. If I wasn't in such a hurry to get to Florida, I would have "U Picked" a bushel, believe me!

Located about 12 miles north of Perry, Georgia, Lane farms is over 4000 acres of peach and pecan trees. Currently, they grow over 30 varieties of peaches and 10 varieties of pecans. Lane was founded in 1904. I have tasted their peaches before, as they ship to my wholesale produce company, here in Kansas City.

On the way back to Kansas, we stopped in southern Missouri, where Hen House Market is getting their 'Buy Fresh-Buy Local, Missouri Peaches and believe me, they are just as tasty as the Georgia variety. Of course I am partial to Missouri peaches.

I have created a nice dessert at Jasper's to celebrate the Missouri Peach Season.

And just to wrap up the old vacation time and show that ..."he's back"....this morning, I taped some LIVE! From Jasper's Kitchen, TV segments, with Christa Dubil, from NBC 41. Those will be played throughout the month.

Jasper Mirabile's Missouri Peach Napoleon

4 Local Missouri Peaches
1/2 cup butter
1/2 cup sugar
4 oz. Gran Marnier

Remove skin and slice peaches, removing pit. In a large skillet over medium heat, saute peaches in butter with sugar. Flambe with Gran Marnier. Reserve and set aside.

Pastry Cream

5 tablespoons sugar
2 1/2 teaspoons cornstarch
1 cup whole milk, divided
4 large egg yolks
1/2 vanilla bean, split lengthwise
Whisk sugar and cornstarch in medium saucepan to blend. Add 1/4 cup milk; whisk until cornstarch dissolves. Whisk in remaining 3/4 cup milk and egg yolks. Scrape in seeds from vanilla bean; add bean. Whisk over medium heat until mixture is smooth and thick and comes to boil, about 2 minutes. Remove from heat. Strain pastry cream into small bowl; discard solids in strainer. Press plastic wrap directly onto surface of pastry cream; chill until cold, about 4 hours.

Napoleon Pastry
1 17.3-ounce package frozen puff pastry (2 sheets), thawed

Preheat oven to 375°F. Place 1 puff pastry sheet on work surface. Brush 1 edge of sheet with cold water. Place 1 edge of second pastry sheet atop wet edge of first sheet, overlapping by 2 inches, pressing to adhere, and forming 18x10-inch rectangle. Using rolling pin, roll out pastry to 1 large sheet, 19 to 20 inches long and 11 inches wide. Transfer pastry to ungreased 18x12x1-inch baking sheet. Pierce pastry all over with fork. Using sharp knife, trim pastry to fit sheet. Bake until golden, occasionally piercing pastry with fork to deflate slightly, about 25 minutes (pastry will shrink to about 15x10-inch rectangle). Cool completely on sheet.

Carefully transfer pastry to cutting board. Using serrated knife, cut pastry into three 14x3-inch rectangles. Trim any puffed portions of pastry to flatten and even slightly. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)

Place 1 pastry rectangle on long serving platter. Stir pastry cream to loosen. Spread pastry cream over pastry rectangle. Top with peach mixture and top withother half of pastry. Dust with powdered sugar and garnish with mint.

Home....Finally........&.......What A Time We Had!!!!

Well rested? You'd better believe it! No excuses now, I am back to the stoves, writing my cookbook and preparing for TV, radio, and The Great American Seafood Cookoff to be held August 2, in New Orleans, LA.

What a great vacation I had with my family. This year, as we have for the past 20 years, Lisa, Alex, and I, drove to Florida. We packed the SUV and left after my radio show on July 21. We arrived in Nashville 9 hours later and enjoyed our annual dinner at The Stockyard Restaurant. Yes, can you imagine, all the way from Kansas City and we stop for a steak in Nashville, Tennessee. Not just a regular steak house, this place is an institution. We REALLY enjoyed the fried lobster and grilled fillet.

The next morning we awoke at 5:45 and drove straight in to South Palm Beach, Florida, with a quick stop at The Waffle House, for breakfast. Yes, I EAT AT THE WAFFLE HOUSE AND I ENJOY THEIR BREAKFAST!

My family has a condominium, overlooking the beautiful Atlantic Ocean, and what a relaxing time we had. I DID ABSOLUTELY NOTHING, but relax, and swim. A much needed break indeed.

I did visit my friend Jimmy Murano at The Rustic Inn in, Fort Lauderdale, for dinner, and we talked about crabs! He has THE BEST IN AMERICA! We met in Alaska, on "The Deadliest Catch"! Garlic crabs, he has the patent on these, seriously. Lisa said that her oysters were the best she has ever eaten and you should have seen Alex and I eat The Florida Golden Crabs, along with the Dungeness, and Blue Crab. To top it off, the most flavorful and coldest KEY LIME PIE EVER!

We do the same thing every year, yes, we are TRUE CREATURES OF HABIT!! I think as Alex grows up, she is getting bored with all of this, but her and Lisa are real troopers, always following me to that out of the way joint, or tourist trap!

After a few days on the beach, we left for Nassau, The Bahamas, along with, niece Nikki. We stayed at the "Atlantis Resort and really had a great time at their $900 MILLION DOLLAR WATER PARK!! And for the record, I rode the 'Abyss', a 60 ft. vertical slide! While in Nassau, we ate at Jean George's, Dunes, and we had his signature Lava Cake, that he invented. We also ate at The Greycliff, Nobu, (Excellent Rock Shrimp) & Bobby Flay's, Mesa Grill(Great Lobster Tamale). We took a tour of the island, enjoyed some Bacardi Rum, along with Bacardi Rum Cakes. We even took an 'Anna Nicole Smith Tour' while there11 No we were not bored!! On the Fourth Of July, we grilled Nathan's Hot Dogs and watched fireworks!!

Two weeks later, while driving home on Saturday evening, and after awakening in the car to find out we were in Nashville, I hollered out, "LOVELESS CAFE" so..........a 60 mile detour, and there we were, enjoying the same Carrol Faye Ellison's biscuits, featured on The Food Network, Bobby Flay's Throwdown, Martha Stewart, Oprah, and Conan O'Brien. WOW!!! What a dinner!!! Fried chicken, Country Ham and Red Eye Gravy, okra, Macaroni and cheese, etc......Of course, I had to shop at the 'Hams & Jam General Store' and get a cookbook, preserves, and biscuit mix....my stomach now full and content...what an ending to a great vacation!!

And for the record, I ate small portions, stayed on my diet, and lost a few pounds, if you can believe that!!

Now that's one for Ripley's...maybe we'll stop there for our next....D-E-T-O-U-R!!!!

Berbiglia Wine & Spirits Fourth Of July Recipe From Jasper's Kitchen

Espresso Rubbed BBQ Baby Back Ribs

3 Lbs Baby Back Ribs
Tuscan Rub
1/4 cup ground espresso
1/4 cup brown sugar
pinch cayenne pepper
salt and pepper to taste

Preheat the oven to 325 degrees F. Cut rack of ribs in three. Season with salt and pepper. Mix espresso, cayenne pepper and brown sugar and rub on ribs. Stack the ribs on a foil-covered baking sheet. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes. Remove the ribs from the oven and cover them with foil to keep them moist and tender. Place on hot grill 10-15 minutes on indirect heat. Brush with Jasper's Tuscan BBQ Sauce!

Jasper's Tuscan BBQ Sauce
1/2 cup Good Natured Farms Local Honey
1/4 cup balsamic vinegar
1 cup ketchup
1/4 cup molasses
1 1 tbl.Worcestershire sauce
1 Tbl bourbon
1/4 cup brewed espresso
2 tablespoons Extra Virgin Olive Oil
1 tablespoon minced garlic
Pinch red pepper flakes

In a bowl, whisk together the honey, molasses, bourbon, vinegar, ketchup, and espresso and red pepper. Place the olive oil and garlic in a small saute pan. Cook over low heat for about 1 minute. Remove from heat. Add to the honey mixture. Place the honey mixture in a saucepan and bring to a simmer.

Berbiglia Pairing Suggestion: ELM TREE MALBEC

Make sure you stop by one of the many Berbiglia Fine wines & Spirits Stores and pick up your Fourth Of July Holiday weekend libations!

Gone Fishing, Will Return July 7!

Well, sort of! Actually, I am on vacation and will return in two weeks. See you soon!

Live! Fox TV 4 Jasper's Duck Derby Pasta & The 2008 Duck Derby

Quack Quack you say! As the OFFICIAL CHEF of 2008 Duck Derby on Brush Creek next Sunday, I have the chance to prepare one of my favorite dishes. Now before you go and turn me into some animal rights group, read this first.

The RED Development Duck Derby is a fun filled family event providing an opportunity to increase funds and awareness for Children's TLC. Currently, Children's TLC serves over 550 children with developmental disabilities and special healthcare needs in seven area counties, including Wyandotte County. No child is denied services regardless of their ability to pay. Funds raised through the RED Development Duck Derby will help make the difference in the life of a child. For more information about Children's TLC's visit their website at: www.childrenstlc.org

To adopt a duck and join Team Jasper, click here Adpot A Duck. Come on, the ducks are cheap and who knows, you may win

Watch Kansas City Fox 4 at 8 AM on Saturday morning and check out my Duck Derby Pasta Demo! Quack! Quack!

Jasper Mirabile's "Duck Derby" Pasta

2 duck legs
1 medium onion, chopped
1/2 cup celery minced
1/2 cup carrot minced
salt to taste
red pepper flakes to taste
1 sprig fresh rosemary
2 cloves garlic minced
1 1/2 cups dry red wine
1 28 oz. can Italian tomatoes, chopped
1 lb cut pappardelle pasta
Pecorino Romano grated

If using raw duck: Trim visible fat from duck legs and lay them in a heavy skillet, skin down. turn heat to medium and when duck begins to sizzle, turn heat down to low and cover. Cook undisturbed about an hour. Check on occasion to make sure legs aren't burning. The skin should be golden brown. turn and cook until duck is very tender, about 30 minutes. Set aside, when cooled, shred duck meat from bones. Toss excess fat. Add onions to skillet and turn heat to medium-high. cook stirring occasionally, until onion is soft, about 5 minutes. Add carrots & celery and saute 2-3 minutes along with garlic. Reduce pan with wine and raise heat to high; cook until liquid is reduced by about half. Add tomatoes, shredded duck meat, salt, rosemary and red pepper flakes. Cook over medium-high heat, stirring occasionally, until mixture is saucy, about 15-20 minutes. Taste and adjust seasoning. Cook Pappardelle pasta according to package directions. Drain pasta & serve with sauce along with grated cheese.

Friends Of St. Joseph Hospital Honors !!!!

So...I was invited to a cocktail reception tonight at St. Joseph Hospital. Little did I know, the reception was in MY HONOR!!

I couldn't believe it. I left Jasper's at 6:30 and promised my nephew and staff that I would return in 15 minutes. When I arrived, I enjoyed a taste of wine, sampled an appetizer, or two, and chatted with some friends. The new CEO welcomed everyone and began thanking sponsors, etc...and then all of a sudden, I was called up to the stage!!

Before you knew it, they unraveled a white sheet, covering a 4 ft. X 4 ft. plaque and shadowbox, with my picture and mementos from "Healthy Food & Good Wine", an event I helped with last month. Over $130,000.00 was raised and they were thanking me for my participation. I was so very honored, to say the least, and feel there were so many more deserving people, who worked countless hours to make the event happen. I was speechless,a first for me!!

I thanked everone in attendence, and when I was leaving, a friend of my familes', Kerry Reardon, looked up and told me "Your Father would be proud Jasper". I thanked him and as I was driving back to work, I thought to myself, "Wow, Pops would be proud and I am honored"!! What a great feeling!!

Grazie Mille!! Friends Of St. Joseph Medical Center. I look forward to the next "Healthy Food & Good Wine" in 2010!!

California Winemaker - Greg Graziano & Daughter - Visit Jasper's !!

Our friend and winemaker Greg Graziano & his daughter visited Jasper's for dinner this week and I was delighted to prepare a multi course chef tasting for the both of them. Greg was on his yearly visit to Kansas City checking on his accounts and dining at restaurants that feature his wines. Leonard has been featuring Greg's family of wines for many years.

The Graziano Family has been involved in the Mendocino wine industry since 1918 when Vincenzo Graziano immigrated from Italy and planted his first vineyard. During Prohibition and through the Depression, Vicenzo was forced to support his family by selling fruit to home winemakers on the East coast and bootlegging wine wherever he could make a buck. Vincenzo’s son later took over the winemaking duties from him and today, it’s Greg Graziano who carries on the tradition first started by his grandfather.

It’s not often that you run into a third-generation winemaker in the United States. Greg makes world-class wines, and true to his roots, focuses on Italian style wines made under his Monte Volpe and Enotria labels. Greg makes his wines in a traditional style, but due to the perfect conditions of the Mendocino County terroir, his wines tend be a bit richer and fuller compared to many styles from Italy. However, Italy is experiencing a renaissance when it comes to new winemaking techniques so it might be that Greg is just a little ahead of his time.

Greg also makes Zinfandel and Petite Sirah under his Graziano label and other varieties like Pinot Noir, Pinot Meunier and Pinotage under his St. Gregory brand. These wines are not only delicious, but value priced as well, with a tremendous amount of stuffing in every bottle. Magnifico!

Here is a recipe that Greg shared with us for the summer!

Dungeness Crab, Shaved Fennel & Tangerine Salad

1# fresh picked Dungeness crab meat
8 Tangerines
1 small fennel bulb, with leaves if possible
1/2 c. extra virgin olive oil*
1 head Radicchio or 2 heads Belgian endive
Sea salt and fresh ground black pepper to taste

Peel and break tangerines into sections. Cut fennel bulb in half from top to bottom. Lay flat side down on cutting board and slice paper thin from top to bottom. Chop 2 T. fennel leaves coarsely. Reserve 1⁄4 cup olive oil. Fold rest of ingredients gently, except Raddicchio. Lay out leaves on platter; place salad on leaves. Drizzle remaining olive oil over salad and garnish with sprigs of fennel leaves.

'Local Summer Peach Napoleons' Are Ready Along With Jasper's New 'Summer Menu' !!

Summer has arrived at Jasper's and I have created a new menu to celebrate this wonderful time of year. Enjoy my classic dishes such as 'Summer Pasta', along with my own creation, 'Rigaton con Melon'. I also have added an old favorite from Trattoria Marco polo, 'Mozzarella en Carroza', my version of 'Adult Mozzarella Cheese Sandwiches'.

To top the dinner off, enjoy a 'Napoleon' made with my 'Mama's Chantilly Custard' and local peaches. I have been contacted by many local peach growers and there is a bumper crop this year. Leonard and Jasper III have created a special 'Limoncello Menu' that YOU MUST SEE! Jasper III has been busy making 'Limoncello' and we are mixing it with EVERYTHING!

Call early for reservations!! Today, was the debut of the new menu, and I ran out of peaches before the second seating!

"Jasper's Summer Menu 2008"

Antipasta e Insalata

Mozzarella en Carroza
Italian bread & mozzarella cheese sandwiches lightly sautéed.
Crispy on the outside and warm on the inside, DELICIOUS! $9.95

Panzanella Salad
Hand Torn Farm To Market Bread, local tomatoes, cucumbers and
Olives tossed with an XV olive oil and balsamic vinaigrette $8.50

Primi Piatti

Our 'Summer Pasta'
21st Century locally grown tomatoes, XV olive oil, fresh garlic and
Local basil served over penne pasta $16.95

Rigatoni con Melon
My own creation featured in 'Cooks Illustrated Magazine'!
Cut pasta, sauteed cantaloupe & and Prosciutto ham with a light
Romano cream sauce $16.95

Piatti del Giorno

Pork Chop Leonardo
Pounded Berkshire pork chop, lightly breaded & topped with local
Lettuces, lemon & EV olive oil $19.95


Sole Limonata
Our traditional preparation, splashed with a touch of sherry wine & lemon $19.95

Chicken Toscanini
Jasper’s homemade Italian sausage sautéed with Chicken, tomatoes, olives, peas and mushrooms. $19.95

Dolce

Summer Peach Napoleon
Local fresh peaches & Chantilly custard layered in a fresh puff pastry $6.95

"Spaghetti & Toast" !!: A True Love Story !!!!

I usually never talk about friends who eat at Jasper's, without their permission, but this is one story that you will absolutely LOVE!

This past weekend, our very good friend, Mike Rudd, came to visit early, prior to his reservation. He sat in the office, we exchanged stories about his children, grandkids, his wife, and their ANNIVERSARY DINNER that evening, at Jasper's. Mike was good friends with my Pops, and he has been eating at Jasper's since "Back in the day". Now, we have become very close friends indeed! We were honored to host their daughter, Mandi's and son-in-law, Bill's wedding, at Jasper's, a few years back, and every time their son, Paul and daughter-in-law Julie, and grandson Jack, and daughter Mandi and her husband Bill, and new grandbaby, are in KC for a get together, Jasper's is THE PLACE!! I am honored to say the least.

Mike had one simple request: Can you make a plate of "SPAGHETTI ON TOAST" for an appetizer? Hmmmm......I NEVER had this request before, but hey, if that is what Mr. Rudd wants, that is what HE WILL GET!

He told us a story about how when he was younger, and living in England, Gloria's father would always make "Spaghetti On Toast" for the newlyweds!! WOW! How could I say no! Actually, after a little research, this is VERY TRADITIONAL in England. You can even buy "Spaghetti In The Can" at Whole Foods, just like in England, and very similar to Franco American!

So...I reminded Marvin, my chef, and Sam, my manager, about the request and figured this was THE EASIEST REQUEST I EVER HAD. NO PROBLEMO! I mean, you would not believe the requests we sometimes get for "special dishes", but this was a CINCH!

That afternoon, Leonard was reading his e-mail and low and behold, gets a letter from Gloria Rudd, explaining that she and Mike were coming to dinner and she wanted to surprise Mike with a simple request. You guessed it, "Spaghetti on Toast. She explained in the e-mail about Mike and her father, and went on to relate the same story Mike told us.

Well, I could not be at Jasper's for dinner that night, because I had a private function to cook for, but to hear my brother Leonard tell the story, this was TRUE LOVE INDEED!! Neither Mike nor Gloria knew about the other's surprise and neither knew that both had called on us to prepare their "SPECIAL DISH"! You should have seen the look on each others' face, when Leonard told them that BOTH had requested this for each other. THIS WAS TRUE LOVE INDEED!!

I asked Leonard if we should put this dish on our new 'Summer Menu' and I just got that trademark look! Oh well, 'SPAGHETTI AND TOAST", A TRUE LOVE STORY INDEED!!

HAPPY ANNIVERSARY TO MIKE & GLORIA, WE LOVE YOU!!

Buona festa del papà!

Happy Father's Day to all the 'Papa's" out there!

Today, I woke up to the smell of 'Ozark Bacon' & homemade biscuits!! Well, at least I thought I was smelling that. Lisa told me I WAS DREAMING, but sure enough, 30 minutes later, she was frying Burger's Ozark Bacon and rolling out biscuits! Yes, I WAS TRULY SHOCKED, but it is Father's Day! Now, only 363 more days until I get breakfast again!

Today, I am FINALLY RELAXING, while Lisa and Alex prepare my favorites: Fried Chicken, Mashed Potatoes, Corn, Biscuits & Homemade Strawberry Shortcakes.

Of course, I lent her the recipe, it's fairly simple and my newest Hen House recipe. Just substitute strawberries for the peaches!



Old Fashioned Local Peaches & Cream Shortcakes

Shortcakes:
4 cups Bisquick
1/2 cup sugar
1 1/2 cup Local Hen House Milk
2 tablespoons melted butter
1 1/2 teaspoons almond flavoring

6-8 Local Hen House Market Peaches
1 cup sugar Fresh mint leaves
2 cups whipped cream
1 Cup Missouri Pecans (chopped)

To make the shortcakes, mix the Bisquick, sugar, milk, & butter in a medium size bowl. Spoon out 12 shortcakes on baking sheet and bake at 375 for 15 to 20 minutes.

Peel, core, and slice the fresh local peaches. Sprinkle with lemon juice and mix in a bowl with sugar and mint. To serve, split the shortcake in 1/2 and place bottom 1/2 on a plate, layer with peaches and whipped cream topping & top with other 1/2 shortcake. Dust with powdered sugar & pecans and serve.

Jasper's Notes: Nothing says summer like fresh local peaches combined with this easy homemade shortcake recipe, you have a traditional old fashioned dessert on a hot summer night!

Live! From Jasper's Kitchen On TV For Father's Day & With Ollie Gates On Radio, All In A Days Work!!

WOW! What a day! Up at 6 AM, after a night of pizza making, LIVE! on KSHB 41, with Father's Day recipes and then, off to Hen House in North K.C., for my Live! radio show. Now sit back and read on and you will "understand" my radio blooper today.

I was interviewing The King Of Kansas City BBQ, Mr. Ollie Gates, from Gates & Sons BBQ along with Shonda Anderson, from Certified Hereford Beef, and just having a really great time, when, all of a sudden, after a quick commercial break, I refered to Ollie Gates as "THE QUEEN OF BBQ"!! Can you imagine. OH MY GOD, I WAS SO EMBARRASSED!! I was nervous enough interviewing "The Master Himself" but to say that, in front of 200 million listeners (well, at least that is my opinion, maybe more like 55 million)!! I turned so red, and did not know what to say, but Ollie came right back and said "I have been called a lot of things in my 76 years, but that was a first". So...i was ablt to go on about Mr. Gates and his FAMOUS BBQ in Kansas City!!

Gates Bar-B-Q, is a Kansas City original. The family restaurant was established in 1946 and has grown from a single store-front, at 19th & Vine, to a family of five up-to-date restaurants, throughout the Kansas City Metropolitan area; all STRUTTIN' the Gates Bar-B-Q, unique red roof design, and man in full tuxedo top hat!!

Over 60 years+ of excellence, hard work, and family recipes, has perpetuated the growth of Gate's Bar B-Q "Sauce Line" to a family of sauces, all with the distinct flavor found only in Gates Bar-B-Q products.

Ollie W. Gates, is the President of Gates Bar-B-Q – more familiar to Kansas City barbecue aficionados as just "Gates BBQ." Gates BBQ opened as Ol’ Kentucky Bar-BQ, in 1946, at 19th and Vine. It grew into a 'family restaurant" (Gates first "ground up" restaurant) and then, "OG’s Complex": night club, restaurant, lounge, AND Rib Tech Univesity, before settling into its current day format.

Since 1970, Ollie Gates has been the major stockholder and President of the family-run organization. There are now "six" restaurants, in the Greater Kansas City area.

A native Kansas Citian, Gates graduated in 1949, from Kansas City public schools and went on to college, at Maryland State College, at Princess Anne, Maryland, finishing his college education at Lincoln University, Jefferson City, MO. During his college years, he began his restaurant career, during summers and weekend trips home.

Gates’ list of awards is equally impressive – ranging from Citizen of the Year, Executive of the Year, Distinguished Service, Spirit of Kansas City, and the Velam E. Woodson - Outstanding leadership Award, from the NAACP. Ollie has also won the Greater Kansas City Business - Hall of Fame Award and Restaurateur of the Year Award, from the Missouri Restaurant Association.

Ollie Gates Recipe: How to Cook Ribs!!

Place your pork ribs, preferably 2-3lbs, on the counter or block.
Trim all fat and score between each bone.
Marinate, medium strength, using Gates original Seasoning, shaking off excess.
Let stand until it starts to liquify, approximately 15 minutes.
Place ribs front or face side down on a HOT FIRE.
Bar-BQ until golden brown, then turn over.
Bar-BQ backside until golden brown.
Move away from the fire slightly. Continue Bar-BQ process for 45 minutes to an hour, or until tender. There, the PERFECT RIBS - FROM THE MASTER & KING OF BAR B-Q!!

Slow Pizza??...Uhmmmm Good!!

Slow Pizza? Yes, that was the event tonight @ Slow Food KC member's, Margaret & Derito Bonicelli's home. This all started several months ago, when Margaret offered her home for a Slow Food event. They have an "Authentic Neapolitan Brick Pizza Oven" that they built themselves, in their backyard!!

So...you can imagine the time I had tonight with 36 Slow members, making authentic Italian pizza!! I was actually a little tired at the end of the night, but it was WELL WORTH MY TIME!

I brought over 25 ingredients, including, roasted peppers, caramelized onions, Sicilian olives, wild mushrooms, goat cheese, fontina, and San Marzano tomatoes to Buffalo mozzarella to fresh oregano to BBQ chicken!! We started off with some ciabatta bread, topped with EV olive oil & ricotta, Chianti infused salami, Grana Padana cheese, Tuscan Beans, Bruchetta and crostini & olives. Dorito & I started making pizzas after he fired up the wood burning oven.

Three hours later, along with a lot of Prosecco, Pinot Grigio, Chianti & Tiramisu, we toasted the evening with some 'Raspberry Limoncello'!!

What a GREAT EVENING and a nice cool breeze to begin the summer, with so many friends. Salute Margaret & Derito! Your authentic oven, wine cellar, and hospitality, were VERY MUCH APPRECIATED!!

Neapolitan Pizza Dough

1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon extra-virgin olive oil

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. Divide the dough into 4 balls, about 6 ounces each. The balls can be wrapped in plastic and refrigerated for up to 2 days.

I Am Honored, To Say The Least! Only 20 Chefs Nominated In The USA!!!!

I was VERY HONORED today, when the State of Kansas Governor's office called and informed me that Governor Sebelius, nominated me and signed papers, for me to represent the State Of Kansas, for the "Great American Seafood Cookoff", in New Orleans, August 1, 2008. It is hosted by the the "Louisiana Seafood Board" and is one of the nation’s most PRESTIGIOUS culinary events!

Louisiana’s Governor challenged all US Sate Gvernors,to appoint chefs to compete for the HONOR of being named "King or Queen" of "American Seafood"!! The Cook-Off is limited to twenty PREMIER chefs, who have the opportunity to showcase the local cooking styles of their states or, embellish on their own personal signature seafood dishes. The primary criterion is that the seafood be harvested exclusively in U.S. waters.

I will compete against other top-level professional chefs, from across the country preparing sustainable, domestic, seafood dishes, using seafood that best represents Kansas. A panel of our nation’s DISTINGUISHED CHEFS and FOODIES will judge the competition. The winner will be declared “King or Queen" of "American Seafood, 2008”.

The Great American Seafood Cook-Off helps to shine the spotlight on our domestic seafood communities, and showcases the finest seafood, from various regions of the country. PBS TV will be producing a one hour television show, which will be offered to affiliates of Public Broadcasting Station, across the United States, underlining the national attention that this event receives.

Louisiana, is cooking again, and I look forward to Kansas’ participation in the 2008 Great American Seafood Cook-Off! Now, it's time for me to put my thinking cap on, and create a recipe to make our GREAT STATE AND GOVERNOR PROUD!!

Grazie Mille Governor Sebelius!! I appreciate your time and effort. I am honored to say the least! I will do my best to BRING HOME THE GOLD!!

Wisconsin Cheese Tasting @ Jasper's. "Where It Comes From Matters"!!

The great State of Wisconsin, is known for cheese-making excellence, and Wisconsin cheese makers, demonstrate the variety and quality of cheese produced in the state, at major national and international cheese competitions each year. In fact, Wisconsin, consistently wins more awards than any other state, at the Annual American Cheese Society, and Wisconsin Cheese Makers Association competitions.

I can’t even begin to do it justice. Wisconsin, is a dairy state on a scale that’s hard to imagine, for those of us in other states, producing over 2 BILLION POUNDS of cheese each and every year. Wisconsinites cling fiercely to their pride as “AMERICA'S DAIRYLAND” & Wisconsin, has some of THE BEST, artisanal cheese makers in the US.

Today, over 100 local chefs, grocery store representatives, and fellow restaurateurs, came to Jasper's for a 'Wisconsin Cheese Tasting'. Frank Benanti, from Paris Brothers, & Brian Young, from the 'Wisconsin Milk Marketing Board', along with their chefs, set up the event and I was honored that they chose Jasper's. You should have seen all of the cheese that was featured. I was VERY IMPRESSED to say the least!

I particularly liked Crave Brothers - Farmstead Petit Frere, a soft, ripened, cheese, along with the Roth Käse - Buttermilk Blue, a creamy, blue cheese, made from fresh raw milk, and aged over 60 days, their Vintage Van Gogh, a full-cream Gouda with a smooth, golden body, and caramelized flavor and their GranQueso, a Roth Käse original, with a distinctively "sharp" bite, and a lingering sweet finish.

BelGioso Burrata & Mascarpone, and Kerry Henning's Cheddar, also were sampled, along with dried fruits, nuts, berries, sinful "Spanish Tortas", laced with olive oil, and fennel, artisan crackers, just a beautiful display! I prepared some Penne Pasta with a BelGioso American Granna. It really tasted authentic, and we had some very nice compliments on the dish.

I am going to feature "Wisconsin Cheese" this summer, in our bar and on our menu, So, I hope you come by and sample some of this DELICIOUS CHEESE! Wisconsin Cheese is available in supermarkets and specialty stores nationwide. Just look for the “Wisconsin Cheese” logo to make sure you’re getting the best cheese on the market - WISCONSIN CHEESE - "WHERE IT COMES FROM MATTERS"!!

My Friend, Chef Roberto Donna, Is Coming To Kansas City!!

I can't believe it, MY VERY GOOD FRIEND and FAMOUS CHEF, ROBERTO DONNA, is coming to Kansas City, on June 28, for Harvesters' - 12th Annual Chefs' Classic. Some of this country’s most talented chefs, will dazzle you with unexpected new flavors, and ingenious ingredient combinations, while you enjoy the ambiance of the exquisite, American Restaurant in Crown Cente. And, best of all, proceeds from the dinner benefit 'Harvester's, Kansas City's Food Bank'.

Only one problem, I am going to be in Florida. I don't think Roberto is very happy about this, my being gone while he is in Kansas City, so you need to support Harvester's and visit Roberto, while he is in Kansas City. PLEASE!

Roberto and I, travel to Italy often, with "Gruppo Ristoratori Italiani", and he has been a GUEST CHEF at Jasper's, a few times. I met Roberto over 25 years ago, and we have become great friends and talk often, even though he lives in Washington, DC. I was just at his restaurant, in November, and was honored to prepare a first course for a multi-course dinner, he was having that evening, at his restaurant.

Born in the Piedmont region of Italy, Roberto Donna's fervent mission is the promotion of "authentic" Italian cuisine. As a James Beard - Award Winning Chef and Restaurateur, in Washington, DC, Roberto, is committed to introducing others to the 'real flavors' of Italy.

Born and raised in Torino, Italy, Chef Donna, otherwise known as a child, as "Bebo" to his mother, began working in the kitchen at a restaurant, adjacent to his home, before he could even reach the counter. It was clear then, Donna was destined to be a chef. As a first grader, Donna held his first job cleaning produce in a restaurant, and graduated to stuffing cannelloni and ravioli. At age 9, he was tall enough to reach the counter and cook at the stove. By age 13, he began attending professional cooking school. Five years later, he graduated, and, on the recommendation of his cooking instructor and mentor, took a job in the United States.

Donna arrived in Washington, D.C., with almost a "lifetime" of cooking experience and education. In 1984, he opened his flagship restaurant, Galileo, and immediately gained a strong following in the DC Metropolitan area. In the 21 years since, Chef Donna's, Galileo and Laboratorio, have received worldwide recognition and become a destination for those seeking the FINEST in Italian cuisine!!

Chef Donna spends most of his time in his restaurant; however he does make sure to have time to travel back to Italy each year. Visiting other restaurants and chefs, gives him new ideas, which he then shares with his own chefs. "If you want to improve and become better in the cooking world," he says, "you have to travel."

Donna, is an active supporter of many charities, including the DC Central Kitchen, the American Institute of Wine & Food, Share Our Strength and The James Beard Foundation. He served as a spokesperson for Barilla brand pasta, and has frequently appeared on television, including a "Today" show segment, in Torino, during the 2006 Winter Olympics, two appearances on the TV Food Network's "Iron Chef" program, several appearances on Comcast's CN8 program "The Fretz Kitchen," as well as, appearances on PBS programs and local/regional news stations.

Make sure you get a ticket to the event and support Harvesters. Here is a copy of Roberto's famous "Salsa Verde" recipe, one of my favorites!! If you are in Washington, DC, check out his restaurant, Bebo, it is FANTASTIC TO SAY THE LEAST!!

Roberto Donna's "Salsa Verde"

4 Anchovy Filets
1 Slice Torn Bread
2 Tbsp. Red Wine Vinegar
2 Clove Garlic
1 Cup Olive Oil
1 Bunch Fresh Parsley
1 cup Fresh Mint
1 cup Fresh Basil
Red Pepper Flakes to taste
Sea Salt to taste

Place all ingredients in a food processor except olive oil. With the machine on, slowly add olive oil. Blend until smooth.

LIVE! From Jasper's Kitchen On NBC 41 Canteloupe Recipes

There is nothing that compares to a fully matured and ready to fall-from-the-vine, cantaloupe, in freshness and juicy sweetness. Today, I made two of my favorite recipes, one for pasta and one for salad. I really think that I was one of the first chefs to actually make this pasta dish 24 years ago!

Cantelopue, is said to have been originally developed in a papal villa, outside Rome, Catalupo di Sabina - it's 50 km/35 miles from Rome. In Roman times, it was called Mandela; the ruins of the Villa of Horace, the Roman writer. In the Middle Ages, it was called Cantalupo-Bardela. There was a "castle" there, or at least a fortress, which was prettified into a Palazzo, now called Camuccini. Pope Pius IV granted the castle to Marcantonio Cesi, nephew of Cardinal Pierdonato Cesi, in 1565. So, Pope Pius might have been welcome to crash there and try his hand at hoeing the occasional weed. Cantaloupes, were first introduced to North America by Christopher Columbus, on his second voyage to the New World, in 1494.

Here are my suggestions on choosing a great canteloupe: Choose cantaloupes that have a characteristic aromatic smell; a smooth, rounded stem scar; yield slightly to pressure on the blossom end (opposite of the stem scar); and have a yellow background, under raised well-developed netting. Some new varieties retain a green-colored background even when ripe. Melons should be free of cuts, bruises, or other defects. If one side of the melon looks blemished, it's probably the “ground spot,” the point where the melon rested against the ground. The melon flesh inside the ground spot may look different and be less mature than the remainder of the melon, but the whole melon is fine to eat. If the melon is not ripe when purchased, store at room temperature one to two days.

Jasper's "Rigatoni con Melone"

1 lb. Cooked Rigatoni
12 oz. Cream
2 oz. butter
1/2 cup Romano Cheese grated
1 cup Canteloupe
1/4 lb, Prosciutto ham diced
Cracked pepper to taste

Wash melon & halve. Scrape out and discard seeds with a spoon. Cut melon into cubes.
In a large saute pan, melt butter and add Prosciutto and melon. Saute 2-3 minutes. Reduce pan with cream, add Romano, cracked pepper and pasta, toss and serve immediately.


Jasper Mirabile's "Prosciutto, Melone & Rum Salad"

2 cups cantaloupe balls
3 tbsp dark rum
1/2 cup Prosciutto ham, minced
1 garlic cloves, minced
4 tbsps brown sugar
¼ cup lime juice
1 Serrano chilie, stems removed and thinly sliced with seeds
1 tsp grated lemon zest
2 tbsps slivered almonds, toasted


Wash the melon and halve it. Scrape out and discard the seeds and fibre with a spoon, then cut out melon balls. Place melon balls in a large mixing bowl. Add remaining ingredients and toss. Allow to chill in refrigerator 30 minutes. Garnish with fresh mint. ENJOY!!

Happy Birthday Mama!

Happy Birthday to my biggest fan, MY MAMA!!

Not only is she the BEST CREAM PUFF MAKER in the WHOLE WIDE WORLD, she is also MY MOM!! She comes to EVERY COOKING CLASS, listens, or attends, all my RADIO SHOWS, and TAPES EVERY TV APPEARANCE!!

And NO SHE IS NOT 91, like I tell everyone, not even close!

I LOVE YOU MOM, BUON COMPLEANNO!!!!

Maybe I can persuade her to give us her Cream Puff recipe????

LIVE! From Jasper's Kitchen Welcomes Jack Bondon & Berbiglia To Live! From Jasper's Kichen!!

Here it is, my first recipe, created just for Berbiglia Wines & Spirits.

Kansas City's largest wine and spirits retailer. Berbiglia, is dedicated to offering the best variety of wine and spirits, with unmatched customer service in the midwest.

Berbiglia, was started in 1917 by Michael Berbiglia. In the early days, Mike worked in the grocery business with his father, Peter Berbiglia. The day's business began at the City Market, early in the morning, when young Mike, would buy produce at the best possible price, and sell cheap, to meet all competition.

Back then, every huckster in town, would sell apples, three for a dime, and make very little money. Young Mike did not agree with the philosophy of his father and never saw the business grow. Everyday, the same old thing, go to the market early and try to beat your competition. In 1917, Mike, who saw no future in cheap apples or day old bread, left his fathers' grocery business, and went out on his own with a new philosophy and no money. He opened a store only a block away from his fathers' at 108 1/2 Walnut. He was only 13 years old at the time he started his business. He went to the market every bit as early when he started, but for a different reason. He got there early so he could have the pick of the crop, the finest vegetables and the freshest fruit. The apples he sold were five cents a piece, and broccoli was 25 cents a bunch. His prices were high, but the quality was unsurpassed. His father laughed at him until the customers walked past his store.

The word spread, although slowly, that Mike Berbiglia had the best food and his clients became the uppercrust people in Kansas City. The bank loans were easy and the supplies were bought at the best prices, why? Because all of the store owners and bankers were now his customers and friends. When the big parties of K.C. were being held, Berbiglia was sure to get their business. The name was synonymous with quality. After two years, his father closed his store and came to work for little son Mike - Thus, the empire began.

Currently they have 13 stores throughout the Greater Kansas City Metropolitan area.