Jasper's Boulevard Pale Ale Lobster Mac & Cheese

Jasper Mirabile Jr. is chef and owner of Jasper’s Ristorante, one of Kansas City’s best Italian restaurants. Recently, he served The First Lady of the United States, Michelle Obama, when she visited Kansas City. She tasted this special dish and loved it. In fact, Mrs. Obama took some to go as she headed back to Air Force One! One of her aides told Jasper that this was the first time The First Lady has EVER asked for food to go from an event. Yes, it’s just that good.

Jasper’s Restorante holds a special place in my heart too, because this was where my husband took me for our first date! (I was still in high school and he wanted to impress me on how sophisticated he was.) We had Caesar Salad prepared at table side and lobster tails. Impress me he did and 41 years later we still celebrate our anniversaries at Jasper’s.

With permission, here is Jasper’s wonderful recipe.

1 lb. penne rigate or shell pasta

1 lb. lobster meat, chopped

2 Tbsp. butter, divided

1/2 cup pale ale beer

1 cup cheddar cheese, shredded

1 cup Havarti cheese, shredded

1/2 cup Parmesan/Gouda cheese, shredded

1 1/2 cup milk

3/4 cup heavy cream

1/4 cup green onion, chopped

Salt to taste

1/4 tsp. red pepper flakes

Pinch nutmeg

1/2 cup breadcrumbs

Boil pasta in salted water, following package directions. Drain and set aside.

Preheat oven to 350 degrees. Lightly butter a 2-quart baking dish with remaining 1 tablespoon of butter.

In heavy skillet, melt 2 tablespoons butter over medium heat. Add lobster and saute until cooked through. Add beer and continue cooking additional 2-3 minutes.

In mixing bowl, combine all cheeses. In separate bowl, whisk together milk and cream. Add milk and cream mixture to pasta. Add cheese mixture, green onions, salt, red pepper flakes and nutmeg and fold gently to thoroughly combine.

Place pasta mixture in prepared baking dish and cover with breadcrumbs, adding more cream if desired.  Bake uncovered for 25-35 minutes or until golden brown. Remove from oven and let rest for 10 minutes before serving.

Serves 4

Pineapple Mango Salsa

Serve this tropical salsa over grilled fish, chicken or pork for a fresh new taste.

2 cups fresh pineapple, finely diced

1 cup fresh mango, finely diced

1/2 cup sweet onion, diced (like Maui or Vidalia)

1 garlic clove, minced

1 fresh hot chili, seeded and minced (like Jalapeno or Thai chili)

2 Tbsp. mint leaves, shredded

1/4 tsp. salt or to taste

In medium bowl, combine all ingredients and let stand at room temperature. Serve over grilled tuna, salmon, chicken, or pork chops. Also good served with baked tortilla or pita chips.

Makes 3 cups

Grilled Tuna

A healthy grilled tuna that is perked up with Strawberry Salsa.

1/4 cup fresh basil leaves, firmly packed

2/3 cup olive oil

2 Tbsp. balsamic vinegar

1 Tbsp. soy sauce

1/2 tsp. freshly ground black pepper

1/4 tsp. sugar

1/4 tsp. salt

2 Tbsp. hot water

4 (6 oz.) tuna steaks

Strawberry Salsa

4 sprigs fresh basil

Place the basil leaves, olive oil, vinegar, soy sauce, pepper, sugar, salt and 2 tablespoons hot water in blender or food processor and puree.

Arrange the tuna steaks in baking dish in single layer. Pour marinade over fish. Cover and marinate for 3-4 hours in refrigerator, turning every hour.

Prepare coals for grilling. Drain tuna steaks and grill over medium-hot coals until charred on outside but still pink in center, about 3 minutes per side. Do not overcook. Remove from heat and place steaks on warm platter.

Spoon Strawberry Salsa over tuna and garnish with sprigs of basil. Serve immediately.

Yields 4 servings

Grilled Lime Shrimp Tacos with Mango Salsa

2 Tbsp. freshly squeezed lime juice

2 garlic cloves, crushed

1 tsp. hot chili oil

½ tsp. salt

¼ tsp. pepper

4 flour tortillas

1 avacado, diced

Mango-Mint Salsa (recipe follows)

In medium mixing bowl, combine lime juice, garlic, chili oil, salt and pepper. Cover with plastic wrap and refrigerate for 45 minutes.

Combine all ingredients in large bowl and toss well.

Makes 3 ½ cups

Barbecue Shrimp

1 stick butter

2 lbs. shrimp, cleaned, deveined

1/3 tsp. Worcestershire sauce

1 tsp. salt

1 tsp. pepper

1/2 tsp. celery salt

1 tsp. thyme

1 tsp. cayenne pepper

1 tsp. olive oil

2 tsp. dried rosemary, crushed

2 tsp. garlic puree

In oven proof skillet, melt butter over medium-low heat. Turn off heat and add shrimp, stirring to coat with butter. Add all remaining ingredients and let shrimp rest uncovered on stove for 20 minutes.

Preheat oven to 350 degrees. Place skillet in oven and bake 20-25 minutes or until shrimp are pink.

Serves 4-6

Shrimp Creole

This recipe is said to be from Joe’s Stone Crab restaurant. Easy to prepare and very delicious, Shrimp Creole is great anytime of the year.

1/4 cup bacon, chopped

1/2 cup celery, diced

1/2 cup onion, diced

1 (28 oz.) can diced tomatoes

6 oz. chili sauce

2 oz. tomato paste

1/2 tsp. thyme

1 tsp. Maggi seasoning

2 cloves garlic, diced

salt and pepper to taste

2 lbs. shrimp, peeled, deveined and cooked

Fry bacon in large 6 quart pot until crisp. Remove bacon and reserve. Add celery and onion to bacon drippings and saute until tender, about 7 minutes. Add all remaining ingredients, including bacon, and bring to simmer. Cook 30 minutes and serve over cooked rice. Garnish with scallions, if desired.

Pistachio Encrusted Salmon

2 (1/2 lb. each) salmon filets

Coarse salt and ground pepper

2 cups freshly squeezed orange juice

2 cups shelled NutNation Smoked Pistachioz (brand name spelled with “z”) 

Zest of 1 orange, plus more for garnish

1/4 cup olive oil

Nonstick cooking spray

Season salmon with salt and pepper. Place salmon in large baking dish and cover with 1 cup orange juice. Cover dish with plastic wrap and marinate in refrigerator for 1-2 hours.

 Preheat oven to 425 degrees. Finely chop Pistachioz and zest in food processor. With blade running, drizzle in oil and remaining 1 cup of juice until a paste forms; set aside.

Lightly coat a rimmed baking sheet with cooking spray. Place salmon on sheet, discarding excess marinade. Top wit pistachio mixture, pressing lightly to adhere.

Bake until salmon is cooked through and Pistachioz are golden, about 20-25 minutes. Garnish with additional zest, if desired. Serve immediately.

Trader Vic's Crab Rangoon

1/2 lb. fresh crabmeat, picked over for shells

1/2 lb. cream cheese, room temperature

1/2 tsp. A-1 sauce

1/4 tsp. garlic powder

2 1/2 to 3 dozen won ton wrappers

1 egg yolk, well beaten

Oil for deep frying

Chinese mustard and/or red sauce 

In medium bowl, combine crabmeat and cream cheese. Stir in A-1 sauce and garlic powder and blend to a paste.

Place 1 heaping teaspoon in the middle of each won ton. Moisten edges with egg yolk mixture. Gather four corners of won ton together at top and pinch together gently to seal.

Heat oil in deep fryer to 375 degrees. Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels. Serve hot with Chinese mustard and/or red sauce.

Grilled Shrimp with Blackberry BBQ Sauce

24 large shrimp, tails on

12 strips bacon

1 cup Blackberry BBQ Sauce (recipe follows)

Soak bamboo skewers in water for 30 minutes. Cut each strip of bacon in half and wrap around each piece of shrimp. Thread skewers through shrimp and bacon, 6 shrimp to each skewer.

Prepare hot coals. Baste shrimp with Blackberry BBQ Sauce and place them over the hot coals.  Baste frequently with sauce. Grill until bacon is crisp and shrimp is pink and fully cooked.

Blackberry BBQ Sauce

1 Tbsp. Major Grey’s Chutney

1/2 Tbsp. sugar

1 Tbsp. rice wine vinegar

1/2 Tbsp. lemon juice, freshly squeezed

1/4 tsp. chili powder

1/2 tsp. chili sauce

1/4 cup red onion, minced

1/2 lb. frozen blackberries

2 Tbsp. purchased BBQ sauce

Puree frozen blackberries in food processor until smooth. Strain through fine sieve to remove seeds. Set aside.

In separate bowl, combine all remaining ingredients and stir until well blended. Add blackberries and blend thoroughly.

(Note: Frozen blackberries work better than fresh in this recipe.)

Margarita Shrimp Cocktail

Shrimp:

1 1/2 lbs. medium shrimp, deveined with shells (26-30 count)

4 cups water

2 tsp. salt

1 1/2 cups dry white wine

2 Tbsp.  lime juice

5 black peppercorns

1/4 cup fresh cilantro, chopped

Peel shrimp, leaving tails intact; reserve shells.

In 4-quart pot, combine shrimp shells, 4 cups water and 2 tsp. salt to boiling over high heat. Add wine, 2 tablespoons lime juice, peppercorns and cilantro. Reduce heat to medium. Cover and cook 30 minutes.

Strain stock into large bowl and discard shells, peppercorns and cilantro. Return stock to pot and heat to boiling over high heat. Add shrimp and immediately remove pan from heat. Cover and let stand 8-10 minutes until shrimp are pink and firm.

Meanwhile, fill large bowl half full with ice and water. When shrimp are done, remove and plunge into ice bath to chill. You can freeze the shrimp stock for later use.

Sauce:

1/2 cup orange juice

1/2 cup ketchup

1/4 cup fresh cilantro, chopped

1 ripe avocado, peeled, pitted and cubed

1/4 cup lemon juice

2 Tbsp. tequila

2 Tbsp. vegetable oil

1/2 tsp. salt

1/8 tsp. freshly ground pepper

2-3 drops hot pepper sauce

In medium nonreactive bowl, mix all sauce ingredients. Stir in cold shrimp to coat.

Cover and refrigerate at least 30 minutes, but no longer than 3 hours, before serving. To serve, line Margarita glasses with Bibb lettuce and fill with shrimp. Garnish with lime wedges or cilantro sprigs, if desired.