All posts for the month June, 2010

jaspers_cheers From HenHouse.comFriends, readers, family, it’s time for

A Mozzarella Experience

Some of you have heard me talk about Jasper Mirabile’s Experiences: the whole hog Experience with it’s crazy guancile gelato (that’s basically bacon y’all) and the Limoncello Experience with sweet and refreshing limoncello cooked into breads, desserts, risotto, baked chicken, and even some of the best soup I’ve ever had.  Not to mention all the great people I have met that I am proud to call friends.

Many of you have drooled to these same recountings.  Well, fear not, for the time of yet another Jasper Mirabile Experience draws nigh.  It is: the Mozzarella Experience.  (As I type that, in my head I hear the theme from 2001.)

Anyway, overblown exhortations of previous culinary encounters at the hands of Jasper Mirabile aside, I do want everyone to know that the Mozzarella Experience is coming and it’s going to be fantastic.  Here’s what Chef sent me:

Jasper‘s Ristorante Presents

“A Mozzarella Experience

Mama Mia!  Summer has arrived & Jasper is bringing mozzarella to a new level.

Join Jasper Mirabile for another “Experience” at Jasper’s, this time a multi course dinner of mozzarella. Jasper will create new recipes that include his hand pulled, table side mozzarella including small plates of antipasti, local produce, artisan pasta, roasted pork and local honey laced mozzarella, fresh fruit & Cousin Reno’s granita for dessert. Enjoy Jasper’s history of this classical Italian cheese along with his demonstration and cooking skills. Definitely and evening to remember!

“The Mozzarella Experience

Date: June 17, 2010

Time:  7:00 PM

Price:  45.00

Make reservations now…seating is limited and sure to sell out.

Dinner includes a sparkling Asti Spumanti reception and a unique after dinner homemade liqueur.

Tax and gratuity not included.

For reservations, please call Jasper’s @ 816.941.6600

And also, like all of Chef’s Experiences, I am totally psyched and so is Mrs. WellDone.  We make pilgrimages to Jasper’s Restaurant as often as we can just for the tableside mozzarella.  The tableside mozzarella, as the name suggests, is where one of the fine Chefs Jasper wheel this cart over to your table.  There they proceed to convert fresh Wisconsin cheese curds into literally the finest mozzarella I’ve ever had.

Even better, they serve it warm with nice seasonal sides and drizzled with balsamic and olive oil from Chef’s hometown.  It’s amazing and now it’s going to be starter, entrée, and dessert.

I really hope everyone can attend, but like Chef says, sign up NOW!  He does sell these things out and you don’t want to miss it.

Go and enjoy!

KC Masterpiece Rib Rub

This is the standard rib rub used at KC Masterpiece.  While it has satisfied many a hungry rib eater, cooks are welcome to experiment with this mix to suit their personal tastes. 


  • 1 cup brown sugar
  • 1 cup kosher salt
  • 1/4 cup chili powder
  • 1/4 cup paprika
  • Black pepper
  • Cayenne pepper
  • Onion powder
  • Garlic powder
  • Cumin
  • Ancho chili powder

1. Mix the brown sugar, salt, chili powder, and paprika in a bowl.
2. Add as much of the black pepper, cayenne, onion powder, garlic powder, cumin, and ancho chili powder as desired.  McPeake suggests using a 3:1 ratio of black pepper and cayenne.  Other ingredients should be added to taste.
3. Cover both sides of the ribs with the rub mixture.  Cover the meat side of the ribs with twice as much rub as the bone side.

Yield:  About 3 cups of rub

Recipe courtesy of Chef Richard McPeake.