Elway's Charred red pepper soup

Ross in Ventura

Rubbed with olive oil, the water is there because it's to early for Wine

Roasted the peppers 400* and kept turning them for 8 min.



Grilled the onions and diced the carrots

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.

Blend the soup with a immersion blender

Vidalia onions with bacon and butter salt and pepper

On a raised grid @350* until soft 1 hr. plus

Two nice rib-eye steaks rubbed with Southern Flavor seasoning



Give or take 5 min. a side internal temp. 135* and a ten min. rest

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

Village Idiot

Looks great, Ross.  Good to see you posting here.

One thing didn't make sense.

"the water is there because it's to early for Wine"

The sun was up, wasn't it?  

#-o

Chubbs

That is why beer was made- morning/day drinking. Good looking meal.

Austin Egghead

Ross thanks for the post.  That has just made my to cook list.

SMITTYtheSMOKER

It would be nice to have you as a next door neighbor...LOL.

 

Another nice lookin' cook Ross!

Ross in Ventura

Looks great, Ross.  Good to see you posting here.

One thing didn't make sense.

"the water is there because it's to early for Wine"

The sun was up, wasn't it?  

#-o

Thanks,To early for me

Ross

Ross in Ventura

That is why beer was made- morning/day drinking. Good looking meal.

Thanks

Ross

Ross in Ventura

Ross thanks for the post.  That has just made my to cook list.

Enjoy

Ross

Ross in Ventura

It would be nice to have you as a next door neighbor...LOL.

 

Another nice lookin' cook Ross!

Thanks Smitty, we'll see you in June

Ross