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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

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



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



Thanks for looking



Ross


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