4 Ingredient Challenge – August | The Daily Dish

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4 Ingredient Challenge – August

1 Comment | Written on August 21, 2011 at 5:00 am , by

This month, I am thrilled to join other grilling enthusiasts in the “On Our Grills:  4 Ingredient Challenge!”  It is what I would describe as a blogger version of Food Network’s Chopped. Four ingredients are selected and each of us comes up with our own grilled recipes to post on the same day each month.  Believe me, some of these wild and wacky ingredient combinations certainly are a challenge!

On-Our-Grills

Larry from “The BBQ Grail” says, “The ‘On Our Grills:  4 Ingredient Challenge’ began in the Fall of 2010 with four BBQ friends who were looking for a way to challenge themselves with ingredients they might not normally cook with.  And if they did cook with the ingredients it was never in the combination with them all.

We like the word Challenge,not because this is a contest,but because we try and challenge each other and ourselves to come up with creative and unique ways to incorporate all the ingredients into one meal.  We don’t have a bunch of rules.  For the most part there’s only two.  The meat (or protein) has to be cooked outdoors using some type of traditional outdoor cooking method.  We don’t really care if it’s a charcoal or gas grill,a smoker,a dutch oven or anything else as long as it’s cooked outdoors using some type of ‘open flame.’”

Learn about the participants!

This month the assigned challenge ingredients are:

Celery

Peaches

Short Ribs

Gluten-Free Pasta

When I first read this list I had no idea what to do with the short ribs!  I the colder months I love to braise them slowly in the oven for hours, but how would I duplicate that experience on the grill?  That’s when my mind turned to one of my favorite places in LA, ChoSun Galbee, a Korean Barbeque Restaurant.

That’s when I decided to use Korean-style short ribs in my challenge dish.  Instead of being cut between the bones, these are cut lengthwise across the bone in long strips.  This thin cut of beef is perfect for the quick table top grilling seen in Korean Barbeque restaurants.

The marinade includes the required celery, peach is incorporated in the glaze and the short ribs are served along side gluten-free pasta with sesame oil and green onion.  This seemingly wacky combination came together in a delicious dish!

Korean Short Ribs with Spicy Peach Sauce and Sesame Noodles

2 pounds Korean-Style beef short ribs (have them sawed across the bone to make 1/4 – inch thick strips about 6 inches long)

Marinade:

2 tablespoons finely chopped celery

1 1/2 tablespoons soy sauce

1 1/2 tablespoons wine, dry sherry, or Chinese rice wine

1 tablespoon finely chopped green onion

2 teaspoons very finely grated fresh ginger (use any juice that accumulates)

1 1/2 teaspoons granulated sugar

1/2 teaspoon salt

Spicy Peach Sauce:

4 ripe peaches, peeled, pitted, and quartered

1/3 cup peach preserves

1/4 cup soy sauce

1 tablespoon chili garlic sauce

1 teaspoon minced fresh ginger

1 teaspoon granulated sugar

1 teaspoon vinegar

1/8 teaspoon salt

Sesame Noodles:

1 pound gluten-free fettuccine or linguine

1 tablespoon sesame oil

1 bunch green onions, thinly sliced diagonally, tops included

1.  Lay ribs flat in a baking dish or place in a ziploc bag.  In a small bowl, whisk together all marinade ingredients and pour over ribs, turning to coat well.  Cover dish with plastic wrap or place ziploc bag in a pan so ribs lay flat.  Marinate ribs at least 4 hours, turning occasionally.
2.  Prepare spicy peach sauce by placing all sauce ingredients in a food processor and blend until combined and slightly chunky.  Transfer to a bowl, cover and refrigerate while meat is marinating.
3.  When ready to serve, prepare grill to have a solid bed of low-glowing coals. While grill is heating, prepare pasta according to package directions; drain and keep warm.  Remove peach sauce from refrigerator.
4.  Lift the ribs from the marinade and drain briefly; discard marinade.  Place the ribs on prepared grill about 3-4 inches above coals.  Grill, turning once, about 3 minutes per side for medium rare.
5.  To serve, toss hot pasta with sesame oil and green onions.  Place individual servings of pasta on plate, and rest ribs next to pasta.  Spoon peach sauce over ribs and serve.

Serves 4.

Check out the other 4-Ingredient Challenge participants!

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 Haight of 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…

Jason Adams of Jason’s BBQ Adventures – ENTRY HERE

Jason’s BBQ Adventures was started in 2007 when Jason fell in love with real BBQ the first time and tried to smoked a pork shoulder and soon after started smoking ribs, brisket, and chicken. After a while he started to experiment with grilling and smoking just about anything and ultimately fell in love with the entire cooking process.

Hanneke Eerden of 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!

Chris North of 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”.

Wilfred Reinke of The Oshawa Ogre – 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.

Marc Van Der Wouw of Grill Adventures-ENTRY HERE

Grilladventures by broadcastmarc is started on march of 2010.I started the BBQ thing when I was 30,before that we eat a lot outside.have fun,but when the kids came in our life We start serious cooking.Most of it is realy healthy I think;-)The grill has a special place in my heart,We love to do things outside..Everything I make is an adventure,and sometimes we use the books.We try to grill as much as we can year round.

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