Barbecue Italian Style

On Monday's The Early Show, Napa Valley Chef Michael Chiarello of Tra Vigne restaurant creates a barbecue with an Italian twist. "Tuscan Barbecue" incorporates the sweet and sour flavors common in Italian cuisine and according to chef Chiarellol the flavors are similar to American southern cooking.

The following are his recipes:

Baby Back Ribs with Tuscan BBQ Sauce
Serves 6

Ingredients
3 racks of baby back ribs
Gray salt and freshly ground black pepper

For the Sauce: yield 2-1/2 cups
1-cup honey
1/4-cup soy sauce
1/2-cup balsamic vinegar
1-cup ketchup
1/4-cup espresso
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic

Method:

1. Preheat the oven to 325°F.
2. Cut each rack of ribs in half. Season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes.
3. Remove the ribs from the oven and cover them with foil to keep them moist and tender.

1. In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso.
2. Place the olive oil and garlic in a small sauté pan. Cook over low heat for about 1 minute, or until it turns a golden brown. Remove from heat. Add to the honey mixture.
3. Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors.

1. Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer.
   
2. 
   Place the ribs on an outdoor grill or in a 425°F oven. Turn and baste the ribs as they cook. Remove when the ribs are glazed and tender, about 15 minutes.

Radicchio Slaw
Serves 6-8

Ingredients:
2-3 medium heads radicchio
1 large head Napa cabbage
2 teaspoons fennel seeds
3 tablespoons honey
3 tablespoons champagne vinegar
1/2 cup extra virgin olive oil
Gray salt and freshly ground black pepper
1 bunch watercress, trimmed of large stems

Method:
Cut the radicchio heads in half, through the core. Remove the core and slice into long strips about 1/8” thick. You will have about 4 cups. Do the same with the cabbage. Put both in a bowl of ice water, soak for 20 minutes, and drain. Add more fresh water and soak for an additional 20 minutes (this removes bitterness). Drain, dry, and set aside.

For the dressing:

1. Place the fennel seeds in a small sauté pan over low heat. Toast, tossing occasionally, about 2-3 minutes, or until lightly browned. Crush the toasted seeds in a mortar and pestle, or seal in plastic bag and roll with rolling pin.
   
2. 
   In a saucepan, place the honey, champagne vinegar, and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season with salt and pepper.
   
3. 
   Place the radicchio, Napa cabbage, and watercress into a bowl. Add dressing while warm and toss well. Serve immediately.

"Damn Hot” Sauce Polenta Bread
Yield: one 9”x 15” baking dish

Ingredients:
2 C All Purpose Flour
1 1/2 C Polenta (fine grind)
1/4 C Granulated Sugar
2 T Baking Powder
2 tsp. Baking Soda
1 1/2 t Gray Salt, dried and ground fine
1 C Asiago Cheese, grated
1/3 C Scallion Greens, sliced fine
4 ea. XL Eggs, whisked
1 1/2 C Buttermilk
1/2 C Hot Sauce (small dice the green peppers in the sauce and add back)
1/2 C. Salted Butter, melted

Method:

1. Preheat oven to 350° F Butter the baking dishes with the whole butter. In a bowl mix together the next eight (dry) ingredients and transfer to the 5 1/2 qt. bowl of a mixer. In another bowl whisk together to incorporate the remaining four (wet) ingredients.
2. With the mixing paddle on a medium speed add the wet to the dry in a steady stream along all of the ingredients to incorporate. Do not over mix but continue until a batter-like consistency results. Remove the mixing bowl and with a rubber spatula fold in any dry ingredient from the bottom that remains.
3. Divide the batter into each of the baking dishes. Bake for about 35 minutes or until the bread is golden brown and gives slightly firm resistance when touched at the center. Cool on racks, then remove from the baking dishes.

© NapaStyle Inc., November 2000
By M. Chiarello, D. Shalleck
Harvest party 2K,

Damn Hot Peppers
Yield : 4 servings

Ingredients:
2 Tbsp. extra virgin olive oil
1 pounds green peppers, halved, seeded and cut into wedges or pieces that are 1" wide
2 ea. jalapenos, cut into 1/8" slices
1 cup fresh tomato puree (peeled, seeded and pureed tomatoes)
2 teaspoons NapaStyle Gray Salt, more if necessary

Method:

1. Heat the oil in a very large pot. When the oil is hot add the green peppers, jalapenos and Gray Salt. Cook over medium-high heat for about 20 minutes or until the peppers have softened and are partially tender. There will still be some liquid left in the pot.
2. Add the tomatoes, lower the heat and continue to cook for about 30 minutes to reduce the tomato juice slightly and the peppers are tender. Add additional salt if needed.
3. Place in canning jars and can according to the instructions.

© NapaStyle, Inc., June 2000
By M. Chiarello, S. Heller
Pantry book