Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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
image

image
Rubbed with olive oil, the water is there because it's to early for Wine
image
Roasted the peppers 400* and kept turning them for 8 min.
image

image
Grilled the onions and diced the carrots
image
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.
image
Blend the soup with a immersion blender
image
Vidalia onions with bacon and butter salt and pepper
image
On a raised grid @350* until soft 1 hr. plus
image
Two nice rib-eye steaks rubbed with Southern Flavor seasoning
image

image
Give or take 5 min. a side internal temp. 135* and a ten min. rest
image
Served with mushroom risotto that my wife Jackie made

yyyyyyyyyyyyyyyyyyuuuuuuuuuuuuummmmmmmmmm



Recipes :http://latimesblogs.latimes.com/dail...pper-soup.html



http://allrecipes.com/recipe/gourmet...arch%20Results



Thanks for looking



Ross


Comments

Sign In or Register to comment.