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updated: 9/3/2014 6:41 AM

Round 1, Challenge 2: Pure Leaf Peach Sweet Tea, pork ribs, apricots and radishes

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  • Video: Joan Huenecke's tea challenge

  • Video: Pam Larson's rib challenge

  • Joan Huenecke of Palatine created barbecue sauce from peach tea and apricot spread. A peach tea vinaigrette dresses her radish salad. She serves it with corn dusted with parmesan cheese.

       Joan Huenecke of Palatine created barbecue sauce from peach tea and apricot spread. A peach tea vinaigrette dresses her radish salad. She serves it with corn dusted with parmesan cheese.
    Patrick Kunzer | Staff Photographer

  • Pam Larson of Mundelein turned apricots and peach tea into a chutney for ribs and added radishes to a slaw to accompany the meat.

       Pam Larson of Mundelein turned apricots and peach tea into a chutney for ribs and added radishes to a slaw to accompany the meat.
    Steve Lundy | Staff Photographer

  • Joan Huenecke of Palatine

      Joan Huenecke of Palatine

  • Pam Larson of Mundelein

      Pam Larson of Mundelein

 

Bring your appetite and be ready to eat this delightful dinner. The dinner includes pork ribs, slow cooked to perfection in the oven and finished on the grill. The ribs receive a coating of a sweet barbecue sauce that incorporates sweet tea and apricots to enhance the flavor. The Warm Harvest Salad with Peach Flavored Sweet Tea Vinaigrette is made of roasted radishes and onions served over sautéed radish leaves and kale. The radish dish is drizzled with Peach Flavored Sweet Tea Vinaigrette to counter the bitterness of the greens. Finally, parmesan corn on the cob rounds out the plate.

I picked up my ingredients on Thursday and I thought for a few days of what would be different and yet taste good. I wanted to have my ribs to have more of a sweet chunky sauce versus a traditional barbecue, so I worked on that first.

I would have to say that the radishes were a little difficult to work with, but then I came up with the slaw.

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