Text 15356, 80 rader
Skriven 2008-10-20 19:39:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Coastal touring
===========================
-=> JIM WELLER wrote to DALE SHIPP <=-

 JW> Or Old Route 66 from beginning to end. In a convertable.

There is still a surprising amount of the original Route 66 remaining. But, you
will also have to run a lot of interstates. Chicago to the pier at Santa
Monica. When you get to Springfield, give me a call and I'll buy dinner and
drinks.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilled Red Bell Pepper & Habanero Soup
 Categories: Soups, Chilies, Poultry
      Yield: 6 servings
 
      4 md Red bell peppers
      2 lb Tomatoes
      1    Sweet onion (1/2 lb);
           - chopped
      2    Garlic cloves, chopped
      6    Fresh habanero chilies, fine
           - chopped, stems & seeds
           - discarded
    1/4 c  + 2 tablespoons extra-virgin
           - olive oil; divided
  1 3/4 c  Chicken broth
 
  Accompaniment: crackers, flatbread, or bread
  
  We love the games this soup plays with our senses: First,
  its fiery color tricks your brain into thinking it is hot,
  but when you take a sip, your tongue realizes the soup is
  cold. Then the spice of the habaneros sweeps in and
  deliciously complicates matters. Don’t be alarmed by the
  number of chiles called for—habaneros’ heat is complex
  and floral and partners perfectly with the sweetness of
  the red bell peppers.
  
  Roast bell peppers on racks of gas burners over high heat
  (or on a broiler pan about 2 inches from broiler), turning
  with tongs, until skins are blackened, 10 to 12 minutes.
  Transfer to a bowl and cover with plastic wrap. Let stand
  20 minutes. Peel, then halve lengthwise, discarding stems
  and seeds.
  
  Cut a shallow X in bottom of each tomato, then blanch tomatoes
  in simmering water 20 seconds and transfer to an ice bath.
  Peel and coarsely chop, reserving juices.
  
  Cook onion, garlic, chiles, 1 tsp salt, and 1/4 tsp pepper
  in 2 Tbsp oil in a 3- to 4-qt heavy saucepan over medium
  heat, stirring occasionally, until softened and pale golden,
  about 8 minutes. Add tomatoes with juices, bell peppers,
  broth, and 1/4 tsp salt and simmer, covered, until peppers
  are tender, about 5 minutes.
  
  Pureé soup in 2 or 3 batches in a blender (use caution when
  blending hot liquids), drizzling remaining 1/4 cup oil into
  first batch with motor running.
  
  Quick-chill soup in a metal bowl set in an ice bath, stirring
  often, 10 to 15 minutes. Season with salt.
  
  Cooks’ note: Soup can be made 3 days ahead and chilled.
  
  Recipe by Ian Knauer
  
  August 2008 | Gourmet
  
  Serves 6
  
  Meal Master Format by Dave Drum - 21 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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