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This is what I had for lunch today
We've got a fine dining restaurant near here that Toby and I like to go to for special occasions* called Bonnell's Fine Texas Dining. What's even more awesome is that not only has Jon Bonnell written a cookbook
, but if you want to know one of his recipes, you can go to the website and ask, and they'll email it to you.
I made the Roasted Tomato and Jalapeno Soup yesterday...
Ressuring note: if you cut out ALL the seeds and ribs, the jalapenos will become quite mild (especially if you freeze them first). However, they will be hotter if they've grown in a hot and dry environment, such as Texas this summer, so cutting out all the ribs and seeds may not work -- I did that yesterday, and the soup was still almost hotter than I could bear. Almost. (Keep in mind I'm a wimp about spicy, too.) Green bell peppers can be substituted if you don't want spicy.
We also don't have a grill yet, so I broiled the vegetables and used a mesquite-smoked olive oil to add more smokiness to it.
He also has his own Creole seasoning blend in the cookbook, but we just used one we bought at the store, since we got to the store without a copy of his Creole seasoning recipe. :)
Roasted Tomato & Jalapeno Soup
Serves 4-6
15 ripe roma tomatoes
1 extra large sweet onion (sliced into large rings)
3-4 cloves garlic (chopped)
3-4 fresh jalapenos
2 limes (juice only)
1 1/5 Tbs Extra virgin olive oil
1 1/2 cups water
1/2 teaspoon Creole seasoning blend
1 1/4 teaspoon kosher salt
Slice the jalapenos in half, cut off the stems and remove half of the white veins and
seeds. Grill the tomatoes, jalapenos and onion until well charred on the outsides. In a
large soup pot, lightly simmer the onions, tomatoes, jalapenos and garlic with a touch
of olive oil and 1 1/2 cups of water for 1-2 hours. Puree with a stick blender, strain,
add lime juice and season with salt and pepper.
Optional: Garnish the top with a little lime-flavored sour cream and chopped cilantro
or jalapeno slices.
Chef’s Comments: The heat level in this soup will completely depend on the
jalapenos. Some times of year the jalapenos can be 3-4 times hotter than others. If
you want to tame down the heat level in this soup, remove all of the seeds and white
membranes from the jalapenos before grilling them, or simply use milder peppers.
Oh, I also had Kraft mac & cheese for lunch along with it, because I had leftovers. :D (It's a comfort food - and it HAS to be The Yellow Stuff.)
* Okay, we've celebrated "it's Thursday" and "we need to use up the Groupon" at times.
, but if you want to know one of his recipes, you can go to the website and ask, and they'll email it to you.I made the Roasted Tomato and Jalapeno Soup yesterday...
Ressuring note: if you cut out ALL the seeds and ribs, the jalapenos will become quite mild (especially if you freeze them first). However, they will be hotter if they've grown in a hot and dry environment, such as Texas this summer, so cutting out all the ribs and seeds may not work -- I did that yesterday, and the soup was still almost hotter than I could bear. Almost. (Keep in mind I'm a wimp about spicy, too.) Green bell peppers can be substituted if you don't want spicy.
We also don't have a grill yet, so I broiled the vegetables and used a mesquite-smoked olive oil to add more smokiness to it.
He also has his own Creole seasoning blend in the cookbook, but we just used one we bought at the store, since we got to the store without a copy of his Creole seasoning recipe. :)
Roasted Tomato & Jalapeno Soup
Serves 4-6
15 ripe roma tomatoes
1 extra large sweet onion (sliced into large rings)
3-4 cloves garlic (chopped)
3-4 fresh jalapenos
2 limes (juice only)
1 1/5 Tbs Extra virgin olive oil
1 1/2 cups water
1/2 teaspoon Creole seasoning blend
1 1/4 teaspoon kosher salt
Slice the jalapenos in half, cut off the stems and remove half of the white veins and
seeds. Grill the tomatoes, jalapenos and onion until well charred on the outsides. In a
large soup pot, lightly simmer the onions, tomatoes, jalapenos and garlic with a touch
of olive oil and 1 1/2 cups of water for 1-2 hours. Puree with a stick blender, strain,
add lime juice and season with salt and pepper.
Optional: Garnish the top with a little lime-flavored sour cream and chopped cilantro
or jalapeno slices.
Chef’s Comments: The heat level in this soup will completely depend on the
jalapenos. Some times of year the jalapenos can be 3-4 times hotter than others. If
you want to tame down the heat level in this soup, remove all of the seeds and white
membranes from the jalapenos before grilling them, or simply use milder peppers.
Oh, I also had Kraft mac & cheese for lunch along with it, because I had leftovers. :D (It's a comfort food - and it HAS to be The Yellow Stuff.)
* Okay, we've celebrated "it's Thursday" and "we need to use up the Groupon" at times.