Rocco Dispirito Recipes Low Carb Food

CHEF ROCCO DISPIRITO'S BBQ RIBS

Steps:

• Take 1 rack of baby back ribs and trim all visible fat. Then, season with salt and pepper and place on a 2-foot long piece of aluminum foil on a baking sheet.
• In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar.
• Pour sauce over ribs and turn to coat completely. Scatter onions and garlic over the top. Place the foil over the ribs so it's tightly sealed. Place on the grill for 1 hour and 30 minutes. Or, to enjoy all year round, place in the oven at 425°F for 1/2 hour and then lower to 275°F for another hour, until meat is tender.

GUILT FREE TIRAMISU FROM ROCCO DISPIRITO

Steps:

• In bowl of mixer fitted with whip attachment, combine the yogurt, mascarpone, Marsala and Splenda. Whip ingredients on HIGH speed 1-2 minutes, scraping down side of bowl, until smooth.
• Arrange 10 ladyfingers in bottom of 8-inch square glass dish. Brush ladyfingers with half of espresso.
• Spoon half of mascarpone mixture over ladyfingers; spread mixture evenly to cover ladyfingers.
• Top mascarpone layer with remaining 10 ladyfingers and repeat soaking process with remaining espresso. Spread remaining mascarpone mixture over ladyfingers.
• Cover dish lightly with plastic wrap. Refrigerate at least 1 hour or up to 24 hours. With sieve, sprinkle cocoa powder evenly over top just before serving.

OATMEAL RAISIN COOKIES- ROCCO DISPIRITO

Steps:

• In a large bowl, combine agave, vanilla, apple butter, eggs and cinnamon. In a small food processor, grind Cheerios.
• Add Cheerios, millet cereal and raisins to wet mixture.
• Line baking sheets with parchment paper and lightly spray with baking spray. Scoop out 20 cookies and bake at 350 for 10 to 15 minutes.

MAMA'S MARINARA

Steps:

• Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor).
• Add the chili flakes to taste.
• Add all the tomato products.
• Pour the chicken stock into one of the 28-oz cans.
• Fill it the rest of the way with water and add that and the sugar to the pot.
• Stir and bring to a simmer.
• Taste and season with salt and cover.
• Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
• Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.