Asparagus Stuffed Sparerib Rolls With Grilled Peach Relish
From twill10 8 years ago
- 1hr. and a half to make
- Serves 4 to 6
a show stopping dish “Today” asked five chefs for some great summer recipes you can grill, and some you can chill. In part one of this special series, David Burke, executive chef of the Smith and Wollensky group restaurants, offers some creative ideas for outdoor cooking. Read more He demonstrates his recipes on “Today.” Sample some of his secrets below. See less
Ingredients
- Summer foods you can grill and chill shopping list
- Source:MSNBC shopping list
- From: New York’s Smith and Wollensky’s executive chef, David Burke, shares some of his secrets shopping list
- ASPARAGUS STUFFED SPARERIB ROLLS WITH GRILLED PEACH RELISH shopping list
- SPARERIBS: shopping list
- 1 to 2 1/2 pound slab of “St. Louis” cut spareribs shopping list
- 15 medium sized asparagus-peeled and blanched shopping list
- 1 cup Smith and Wollensky BBQ sauce shopping list
- 1 to 2 cups Grilled Peach relish (see recipe attached) shopping list
- 1/2 cup lightly salted peanuts(chopped) shopping list
- 1 cup soy sauce shopping list
- 2 heads of garlic shopping list
- 2 lemons shopping list
- 2 gallons water shopping list
- salt and pepper to taste shopping list
- cumin seed shopping list
- RELISH: shopping list
- 2 Tbsp olive oil shopping list
- Juice of lemon shopping list
- 1 Tbsp basil shopping list
- 2 Peaches shopping list
- 1/4 red onion shopping list
- 2 tsp chopped chives shopping list
- salt and pepper shopping list
- http://www.recipelink.com/msgbrd/board_14/2007/FEB/26212.html shopping list
How to make it
- Ribs:
- Boil the spareribs in a large pot of water(1 gallon) with soy sauce, salt, pepper , BBQ sauce, lemons, and garlic ,slowly,approximately 2 hours until the bone will slide freely from the socket.
- Afterwards, remove ribs from liquid and let cool slightly. Slowly push the bones out of the sockets and replace with a blanched asparagus spear.( It is easiest to put the tip first)
- To Grill:
- Season the ribs with salt and pepper and bbq oil. Place on the grill. Heat through and baste with BBQ sauce.
- Relish:
- Mix all ingredients and reserve
- Place 2 ribs on a toasted hot dog bun or corn tortilla and top with peach relish and toasted chopped peanuts. And cumin seed.
- Serve with potato chips and cole slaw.
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