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11-10-2008, 06:15 PM
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#1
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BBQ Central College


Join Date: Apr 2008
Location: Iowa, Italy - in my heart and my blood!
Posts: 407
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Poblano Soup
Made Sopa de Poblano this evening for dinner. Real good - I think I'll add some of that leftover hog!
http://slowfoodrebellion.blogspot.com
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11-10-2008, 06:26 PM
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#2
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
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Hey Monty..couldnt quite figger out how to navigate to the recipe but did see some purty pics. Looks like quite a site. Nice to know your a Pastor so I bees sure and don't cuss around ya any  Thanks.
bigwheel
(former Lutheran with a scarred up liver to prove it. Now aint claiming the scars come from them exclusively of course
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11-10-2008, 06:28 PM
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#3
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Moderator
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Location: West Seneca NY
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Looks good care to post the recipe
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11-10-2008, 06:43 PM
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#4
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BBQ Central College


Join Date: Apr 2008
Location: Iowa, Italy - in my heart and my blood!
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Quote:
Originally Posted by wittdog
Looks good care to post the recipe
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6 poblano chiles
2 T butter
1 onion, chopped
1 clove garlic, minced
5 C Chicken stock
1/2 C heavy cream
saute the onions with the butter; add the garlic; add the chiles (grilled, peeled, seeded, chopped); add stock - bring to boil then simmer 10 mins.
puree in food processor or blender
add cream
you can also add 1 T of lime juice and salt/pepper if you wish. Heat but do not boil once cream is added
__________________
Horizon 24" offset
WSM
CharBroil Commercial Gas
Brinkmann Pitmaster
If there's a new way...I'll be the first in line...but it better work this time!
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11-10-2008, 07:23 PM
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#5
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
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Well that looks real good. Got it saved. Thanks for posting it. Already trying to think of some good tweaks  That's horrible aint it?
bigwheel
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11-10-2008, 07:35 PM
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#6
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Wizard of Que


Join Date: Nov 2007
Location: Louisiana
Posts: 1,559
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That works for me!!! Nice!
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11-10-2008, 08:36 PM
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#7
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Join Date: Jun 2007
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Sounds almost like crema de poblano soupa. I didn't know that chile pepper magazine is still around. I used to love to read it and grow various type of peppers. Now I grow wild chile pequins with the help of the Texas state bird.
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11-11-2008, 10:08 AM
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#8
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Wizard of Que


Join Date: Nov 2007
Location: Winnfield LA
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Sounds pretty good.
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11-11-2008, 10:43 AM
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#9
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Join Date: Dec 2006
Location: Baton Rouge La
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Looks real good
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11-11-2008, 10:49 AM
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#10
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BBQ Central College


Join Date: Apr 2008
Location: Iowa, Italy - in my heart and my blood!
Posts: 407
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Quote:
Originally Posted by surfinsapo
Sounds almost like crema de poblano soupa. I didn't know that chile pepper magazine is still around. I used to love to read it and grow various type of peppers. Now I grow wild chile pequins with the help of the Texas state bird.
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I think that's exactly what this soup is. Chile Pepper is a great magazine - I buy mine at Borders.
__________________
Horizon 24" offset
WSM
CharBroil Commercial Gas
Brinkmann Pitmaster
If there's a new way...I'll be the first in line...but it better work this time!
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11-11-2008, 11:37 AM
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#11
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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dang, that is on the to do list, thanks!
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