Roasted Red Pepper, Garlic & Onion Soup - Rprovines

Stem and coarsely chop 4 large red bell peppers. Peel and coarsely chop 1 head garlic. Yup, the whole thing. Peel and coarsely chop 2 medium onions.

Toss the veggies in 2 Tablespoons olive oil and move to roasting vessel. I usually use an old roasting pan. Set oven to 400F and roast and stir occasionally until veggies are tender and edges are browned. About this time I'll add a little salt and pepper. Or, if I have them, I'll cut up 1 jalapeno and roast with the veggies. I like a little kick in mine. You can always add a little of your favorite hot sauce.

Put into dutch oven or soup pot with 1/2 qt. chicken stock. Use the other 1/2 qt. stock to deglaze the roasting vessel and pour together into soup pot. Add 4 medium tomatoes or 1 qt. of canned tomatoes.

Heat to boil and allow to simmer for a bit to finish off the veggies.

Now be careful with this. I've had to clean the kitchen ceiling at least twice before while making this. Put the soup, a bit at a time into a blender. Its hot so when you start that up its gonna want to expand. Rapidly. Carefully blend all the soup. Run through a strainer. I like to use a colander with fairly large opening cause I like the sediment in the soup.
If you're a garlic/pepper head like me this is great stuff.

1/2 cup butter
1/2 cup flour
1/3 cup finely chopped onions
1 bay leaf
5 cups chicken stock, hot
2 teaspoons butter
1/2 pound fresh Crimini or Morel mushrooms (2/3 of which are chopped finely and 1/3 is left chunky but cut)
1/2 cup whipping cream
1 egg yolk
2 pinches of salt
Pinch of nutmeg

Melt 1/2 cup butter in a one-quart, heavy-bottomed saucepan (preferably enameled or stainless steel), add onions and cook slowly until onions are transparent. Add flour, stir over low heat for three (3) minutes. Add chicken broth and seasoning. Whip until all lumps are dissolved. Bring to a boil, then simmer slowly for twenty (20) minutes. Strain.

H eat a large skillet adding two (2) teaspoons of butter and the mushrooms. Cook over medium heat until mushrooms are fully cooked and have released their water (reducing slightly works too). Add to soup and simmer ten (10) minutes more.

Just before serving, heat soup to boiling. In a separate large bowl, mix yolk with cream. Start adding hot soup, whipping steadily with a wire whisk. When half of soup is added, pour it all back into the remaining soup in the saucepan. Do Not Boil (it can curdle).

6 Tbsp butter
1/4 lb mushrooms, minced, salt
1 Tbsp minced shallots
2 Tbsp flour
1 cup dry white wine (I prefer red)
1 cup beef or venison gravy (I use canned beef broth)
1 Tbsp tomato paste
1 pinch each of: celery seed, chervil, chive, tarragon, fennel, parsley, basil, rosemary, thyme, bay leaf, salt
1/4 tsp freshly ground pepper

Melt 2 Tbsp butter, saute mushrooms 5 min., season w/salt, add shallots, saute another 5 min. Remove from heat and reserve
Add 2 Tbsp butter to pan. Add flour and cook over med. heat until golden
Gradually add wine, gravy, tomato paste. Bring to a boil, stirring constantly. Lower heat and cook 10 min.
Just prior to serving add reserved mushrooms and shallots and herbs & spices. Heat through (do not boil). Swirl in remiaing butter. Season to taste with salt & pepper.

1 peck of hot bannana peppers
3 lbs light brown sugar
2 tblsp salt
1 qt mustard
1 qt white vinegar

thicken 1 cup melted butter w/ 1 cup flour OR 1 pint cold water w/ 1 cup flour
Cook at boil for 15 minutes, add thickener and cook for 10 minutes more. Pour into canning jars and seal as they cool.
Makes about 6 quarts, GREAT on brats, burgers, or pretzel rods for the brave. The redder the peppers, the hotter the mustard.

Been a while since I've made any other sauce than this for ribs. I like to jack it up just a bit by adding a favorite pepper or two to it. A habanero or a jalapeno. Make it as follows and it still has some 'bite' to it. Thick and sticky, it'll stay on the meat. I like to liberally apply it and then show the meat to the grill for a moment to bake it on.

1 c. strong black coffee
1 c. Worcestershire sauce
1 c. catsup
1/2 c. cider vinegar
1/2 c. brown sugar
3 tbsp. chili powder
2 tsp. salt
2 c. chopped onions
1/4 c. minced hot chili peppers
6 cloves garlic, minced

Combine all ingredients in a saucepan and simmer 25 minutes. Strain or puree in a blender or food processor. Refrigerate between uses. Makes 5 cups.

1 cup ketchup
1/2 cup water
3 cloves garlic, minced
1 small onion, diced
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. paprika
1 Tbsp. brown sugar
1 Tbsp. Worchestershire sauce
1/3 cup lemon juice, fresh squeezed
1/2 stick butter

Mix all ingedients and simmer about 1 hour.
Enjoy!

4 medium tomatoes 1/2 C chopped onion
1/2 C chopped celery
1/4 C finely chopped green bell pepper
1/4 C olive oil
2 to 3 Tablespoon red wine vinegar
1 teaspoon mustard seed
1 teaspoon crushed coriander seed
1 teaspoon salt
dash of black pepper

I always add 1 finely chopped jalepeno. Sometimes sans seeds, othertimes with seeds. Dip tomatoes in boiling water then plunge in cold water to facilitate peeling. Chop 'em up, throw it all together. Bag of good chips. . .

tomatoes (vine ripe)
cilantro
jalapeno to taste
onions (the hot kind, not maui or vidalia)
lime juice
pepper
salt to taste

Chop up. Add the cilantro (I usually shred mine, but I have enough to make you SEE it, like 1 tbs per 'mater) If you have the grill going, sear them first, that's yummy. Do the same to the peppers.

Add jalapenos, considering the heat your guests can take

Dice and add one medium onion per two beeg 'maters.

Slosh around and add pepper and lime to taste. This goes GREAT in mashed up avocado with some sour cream. We call this guacamole. 2 parts avocado, 1/2 part sour creme.

Add 1/2 part salsa to that. Heaven on a tortilla chip. More lime might be required for the Corona to wash it down.