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Italian BBQ in honor of National BBQ Month

Posted: 3:27 PM, May 24, 2018
Updated: 2018-05-24 16:27:30-04

Chef Jasper Mirabile of Jasper’s is spicing up an old-school favorites and adding some flavor to your holiday weekend. We go back in time when Jasper's first opened on 75th & Wornall, with some "old school" favorites including a chilled antipasto, garlic toast, and even Nana's Rum Cake.  

 

CHEF JASPER’S POTATO SALAD

Serves 4 -6

INGREDIENTS

  • 2 pounds of red potatoes
  • 1 cup cherry tomatoes, quartered
  • 1 large shallot, diced
  • 1⁄2 cup fresh parsley, finely chopped
  • 2 cups arugula
  • 1⁄4 cup red wine vinegar
  • 1 1⁄2 tbsp Dijon mustard
  • 1/4 cup mayonnaise
  • 1⁄4 cup olive oil
  • Salt and pepper to taste

METHOD

Wash and scrub the red potatoes. Dice them. In a large pot filled halfway with water on the stove, add the potatoes. Cover and heat on high for about 10 minutes. The water will start to boil. After 10 minutes, remove from the heat and drain. Let the potatoes cool.

While the potatoes are cooking, cut the cherry tomatoes, shallot, and parsley. Wash the arugula. In a small bowl, combine the red wine vinegar, mayonnaise mustard, oil, salt, and pepper. Use a whisk to mix the dressing. In a large bowl, add the dressing to the potatoes and toss. Add the tomatoes, shallot, parsley, and arugula to the potatoes. Toss. Serve at room temperature or chilled.

CHEF JASPER’S ITALIAN BBQ SAUCE

INGREDIENTS

  • 1/2 cup local honey
  • 1/4 cup balsamic vinegar
  • 1 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 1 T. Worcestershire
  • 1 tablespoon bourbon
  • 1/4 cup brewed Roasterie espresso
  • 1/4 teaspoon Roasterie espresso powder
  • 2 tablespoon XV olive oil
  • 1 T minced garlic
  • Pinch red pepper flakes

METHOD

In a bowl, whisk together the honey, brown sugar, 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. Set aside and serve with BBQ.

CHEF JASPER’S TUSCAN BBQ RIBS

INGREDIENTS

  • 1 Slab Pork Back Ribs
  • Wet BBQ Rub
  • 1/4 cup Ground Espresso
  • 1/4 cup Brown Sugar
  • Pinch Cayenne Pepper
  • Salt and Pepper To Taste
  • 1/2 cup Local Honey
  • 1/4 cup Balsamic Vinegar

METHOD

Preheat oven to 325° F.

Mix espresso, cayenne pepper, brown sugar, honey and balsamic 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 with foil to keep them moist and tender. Place on hot grill 10-15 minutes on indirect heat. Brush with Jasper‘s BBQ Sauce.

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