Now this was a challenge!! I hate celery.The short ribs,love them, the peach are yummy too,the pasta ok....but what kind of combination...really don't know.The first time I "made" the challenge with an salad of peach and celery but wasn't satisfying me.Grilled the ribs too long with the wrong mop sauce...So I had to go back to the butcher for new ribs.
Plans changes everyday. Finally came up with this!! Actually, it amazed me what a nice exploding flavor the celery has.
I made a nice celery-peach pesto,I'm telling ya..It was absolutely fabulous.
Here's how I made it.
Use a few leaves and stumps of the celery,1cup pine nuts,1Tbs pistachio nuts,2Tbsp Grana Padano cheese,olive oil and salt & pepper to taste.(for the salt I used "the man with the pan" Jamaica flavor)
Put the whole bunch of ingredients in the food processor and add the olive oil until you have a nice mixture and set aside.
The ribs were marinated with the "butt rub" from Bad Byron's.Finaly we have an supplier in the Netherlands for those rubs,thanks to Hugo from True2BBQ
For the mop sauce we had a nice basic sauce from 1cup apple cider,1cup brown sugar,1cup ketchup,1tsp onion powder and a tsp tabasco.
I placed the ribs 2,5 hour on 120ºC indirect and smoked it with Jack Daniels wood chips.The last 30 minutes I mopped the ribs a few times.
After 2,5 hours take the ribs of the heat and let it rest.
In the meantime make a pasta (gluten free) as described on the package.
Mix a Tbsp of the celery peach pesto with the pasta and serve with the ribs and a nice glass rose.
Please make sure you take a look at the other participants of this "challenge"
Hanneke "The Dutchess Cooks" ENTRY HERE
After years of cooking, grilling, baking and reading other people’s blogs, I thought “why not start my own blog??” And I did, in 2010, but already after a short period of time, a blog wasn’t enough, and I started my own website. It’s not my goal to publish or come up with fancy and difficult recipes: just good and delicious food with an international twist! Straight from my plate to yours!
Wilfred Reinke ENTRY HERE
Wilfred is somewhat of a newcomer to the BBQ scene having only done standard grilling for most of his 50 years, He found and became passionate about Low & Slow about 2 years ago. and that passion also morphed into a second hobby which is writing. Oshawa Ogre’s Views News & BBQ’s has been a project that has taken on a life of it’s own and blessed him with many many new friends in the BBQ community on Twitter, facebook and through the blog.
Follow me on twitter @OshawaOgre , friend me on facebook and “like” my blog facebook page
Chris from Nibble me this ENTRY HERE
The Nibble Me This website was created to share Chris’ misadventures in live fire cooking. ”I have no culinary training….I’m just entertaining myself with fire and food”.
Larry from the BBQGrail ENTRY HERE
The BBQ Grail website was created in 2007, initially to document the author’s quest to find the perfect backyard BBQ experience. Since that time The BBQ Grail has become one of the more popular BBQ blogs on the internet and is listed on Alltop.com as one of the top BBQ blogs.
Paul Height from No excuses bbq ENTRY HERE
The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…
Kristina from "The Daily Dish" ENTRY HERE
Kristina has been writing "The Daily Dish" for www.BetterRecipes.com for the past two years. The blog covers a wide variety of recipes, but firing up the grill truly lights up her passion for food! She was named "America's Next Pork Personality" by Guy Fieri for one of her grilled pork dishes, won the outdoor grilling division of the National Beef Cook-Off, and her winning grilled lamb-burger took her all the way to the land Down Under with Meat and Livestock Australia. The "4-Ingredient Challenge" is a fun and exciting way to get creative on the grill!
Here are other links you might need:
Jason from "JasonsBBQAdventures" ENTRY HERE
Wild Turkeys, Catfish n Okra
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