Main Challenge Roasted Tomato And Red Chili Soup Food

ROASTED TOMATO SOUP RECIPE

Steps:

• Heat oven to 400 degrees Set the tomatoes and bell peppers onto a lightly oiled baking sheet, skin sides up. Brush lightly with oil.
• Bake for 15-20 minutes, or until the skins char. Remove from the oven then peel away and discard the charred skins. Lightly chop the roasted bell peppers.
• While the tomatoes and peppers are baking, heat 1 tablespoon olive oil in a large pot.
• Add the onion and hot peppers (if usinand cook for 5 minutes to soften them up.
• Add the garlic and cook about 1 minute, or until you can smell that gorgeous garlic.
• Add the roasted tomatoes and bell peppers along with your stock, paprika, salt and chili flakes. Stir.
• Bring to a boil then reduce the heat and simmer for 30 minutes to let the flavors mingle.
• Use a stick blender to blend the soup until smooth. Or, transfer the soup in batches to a food processor or blender. Process until smooth.
• Return the soup to the pot. Stir in the heavy cream and heat slightly through.
• Serve with fresh chopped basil, extra spicy chili flakes, fresh sliced cherry tomatoes and a bit of olive oil swirled over the top.

MAIN CHALLENGE: RED CHILI CITRUS MUSHROOMS WITH GRILLED ZUCCHINI

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onions and mushrooms and saute until golden brown. Season with salt, to taste.
• Meanwhile, in a medium-sized bowl, combine the orange juice, lime juice and chili powder. Add juices to the mushroom mixture along with the chicken stock. Simmer until liquid is reduced by two-thirds. Stir in the honey and keep warm over low heat.
• Heat a grill or grill pan to medium.
• Rub the zucchini slices with the cumin and season with salt. Grill the zucchini, marking both sides, but keeping the slices still firm. Remove to a cutting board. Chop the zucchini into 1-inch pieces and arrange on a large platter. Top with the mushroom mixture and sprinkle with cilantro and goat cheese.

RED CHILI SAUCE FOR RIBS

Steps:

• To make the chile sauce, cover the chiles with 2 cups boiling water. Soak until softened, about 10 minutes.
• Transfer the chiles, their liquid and garlic to a blender. Puree about 1 minute, scraping down the sides with a rubber spatula. Add the vinegar, oregano, molasses, mustard, salt, and pepper. Blend until smooth. (Chile sauce may be refrigerated up to 2 weeks).