For dinner the other night, Kevin and I made an amazing soup and sandwich combo. After watching an episode of Triple D, we both wanted to try jalapeno pesto.
In order to feel a certain ownership of recipes, I'm not one for following an origional recipe too closely. Well that, and sometimes I'm not paying attention. For this pepper pesto we used 1 bunch of cilantro, 2 jalapenos, 1 serrano, 2 cloves garlic and an unmeasured amount of pecorino romano (if I were pressed to say, I would guess some where around 1/3 of a cup) the juice of 1/2 a lime, and a good drizzling of olive oil. We stopped adding the oil when the consistency looked right to us.
To accompany our new relish, Kevin marinated and grilled flank steak. Let me just add that it was about 17 degrees out when we were making dinner, and Kevin braved the winter temps to cook on the open fire. That's my man.
We assembled the pesto and meat with some pepper jack cheese, avocado mayo, sweet grilled onions and a bell pepper medly.
The sandwiched was partnered with a spicey roasted red bell pepper and tomato soup. We roasted then sweated and peeled the red bell pepper, threw it in a pot of simmering chicken stock, then added cherry tomatoes that had been drizzled with olive oil, balsamic vinegar, salt, pepper and dried oregano and oven roasted for 12 minutes at 400. I had also oven roasted a few cloves of garlic that were mixed in to the soup. A stick blender was used to liquify the chunks and give the soup a wonderful creamy texture.
The soup and sandwich pairing was excellent. The soup had a robust redbell pepper flavor and slight vinegar finish. The tomatoes were the unseen hero. The sandwich was like a flavor maze. One bite was meaty cheesy wonderfulness, the next a sweet and tangy trio of white onion, red and yellow bell pepper, lurking in the shadows of the suprising not so spicy jalapeno pesto was the creamy avocado goddess.
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