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Elway's Charred red pepper soup

Ross in VenturaRoss in Ventura Posts: 6,318
edited May 2012 in EggHead Forum
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Rubbed with olive oil, the water is there because it's to early for Wine
[IMG]http://i196.photobucket.com/albums/aa174/RossMaehl/April 2011 New photos/8636499d.jpg[/IMG]
Roasted the peppers 400* and kept turning them for 8 min.

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Grilled the onions and diced the carrots
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Cooked the onions, diced the carrots, cut up the red peppers and added
garlic and 6 cups of water. The egg was 400* so I closed all the vents
and let simmer 1 hr.
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Blend the soup with a immersion blender

[IMG]http://i196.photobucket.com/albums/aa174/RossMaehl/April 2011 New photos/07ec9f73.jpg[/IMG]
Vidalia onions with bacon and butter salt and pepper

[IMG]http://i196.photobucket.com/albums/aa174/RossMaehl/April 2011 New photos/6f115b05.jpg[/IMG]
On a raised grid @350* until soft 1 hr. plus
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Two nice rib-eye steaks rubbed with Southern Flavor seasoning

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Give or take 5 min. a side internal temp. 135* and a ten min. rest
[IMG]http://i196.photobucket.com/albums/aa174/RossMaehl/April 2011 New photos/e007203c.jpg[/IMG]
Served with mushroom risotto that my wife Jackie made

yyyyyyyyyyyyyyyyyyuuuuuuuuuuuuummmmmmmmmm

Recipe:http://latimesblogs.latimes.com/dailydish/2012/04/culinary-sos-elways-charred-red-pepper-soup.html

http://allrecipes.com/recipe/gourmet-mushroom-risotto/detail.aspx?event8=1&prop24=SR_Title&e11=risoto&e8=Quick Search&event10=1&e7=Recipe Search Results



Thanks for looking



Ross






















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