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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Elway's Charred red pepper soup

Ross in VenturaRoss in Ventura Posts: 6,220
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
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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

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Vidalia onions with bacon and butter salt and pepper

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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
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Served with mushroom risotto that my wife Jackie made


Recipe: Search&event10=1&e7=Recipe Search Results

Thanks for looking


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