Monday, December 28, 2009

Red, White, and Green - Christmas Eve Dinner

Our Christmas Eve dinner this year was accidentally very festive. Poblano pepper soup and pepper-jack Marv'n'Joes. We had this meal at my sister's house a few months back and Nate really liked it, which is saying quite a bit. The soup is creamy and a little spicy and very delicious. A basic Marv'n'Joe is toast with tomato and cheese. To go with Poblano soup I do the sandwich grilled-cheese style (except open-face) spread a generous amount of pesto on the bread, top with tomato and cheese and grill until melted. The trick is getting the cheese melted without burning the bottom of the bread. Sometimes I use the toaster oven (set on broil) to assist in the melting of the cheese. Nate doesn't like tomato, so he had a boring grilled cheese sandwich, which is also good with the soup.

Poblano Pepper Soup (serves 2)

2-3 poblano peppers
1 c. chicken broth
1 tsp. garlic salt
1 tsp. chili powder
1 c. milk
1 1/2 Tbs. butter
1/2 Tbs. flour
1 small red potato or 1/2 med. baked potato

Preheat oven to broil. Chop and boil potato until soft. Put poblanos on a cookie sheet and place in oven. allow to blacken and blister on all sides, turning to keep the roasting even.When cool enough to handle, peel the skin off under running water.  Remove the seeds and stems.

(peeled poblanos)

In a blender, combine poblanos, drained potatoes, chicken broth, chili powder, garlic salt, and pepper until smooth or slightly lumpy. In a small saucepan, melt butter. Stir in flour, and when combined add milk. Stir until blended. Add the chili pepper mixture and cook, stirring occasionally until heated.

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