Grilled Portobello/Ribeye with Fire Roasted Tomato bisque, Fire roasted Jalapeño potatoes and grilled asparagus

There are a few components to this dish, but if you make ONLY ONE of them, make sure it's the Roasted Red Pepper Bisque. It's delicious.

First, take 4 red bell peppers and place them on your grill for about 20 minutes, turn them to char on all sides.

When they're done charring, they should look roughly like this:

Now you want to peel the skin off of the peppers and take out the stem/seeds.

Next step is to chop up 2 carrots, 2 celery stalks, 1/2 an onion and 4 garlic cloves. Get out your olive oil, your garam masala, your cumin and your salt and pepper, parsley and chicken/veg stock. Here is your prepped fixings:

COMPONENT 1

Step 1:

Put some olive oil in your pan and brown those onions, then add in your garlic till it is translucent.

Step 2.

Add in your roasted peppers, 1 tbsp cumin, 1tbsp garam masala, handful of chopped parsley and 3 cups of stock:

Your pan/pot should look like this:

Now, take your handy-dandy immersion blender and blend that soup together, adding salt and pepper to taste and about 1/4 cup of heavy whipping cream.

COMPONENT 2:

Take some potatoes and peel them. Then boil them till you can break them apart with a fork. Now, put them in a bowl with some butter and mash them up. -You now have mashed potatoes.

Mashed potatoes? That's boring as hell Steve. Well, okay, let's spruce those badboys up:

Take a jalapeño pepper, take out the seeds and cook it over an open flame. Why? Cuz fyyyuuurrr:

Now take some butter, add in your jalapeño and three asparagus. After about 3 minutes add some parsley, some sour cream and some red-wine vinegar:

Remove from heat, place in a bowl and add some salt and a little bit of heavy cream. Use that immersion blender and go to town. The result should be a very salty, slightly spicy asparagus tasting sauce:

Add this to your potatoes and get out that blender again.

-Damn, that = some damn tasty potatoes. But that's still kind of boring.

Okay, you remember those lentils we made a few weeks back? Well, I had leftovers and I thawed them out. Set your oven to bake at 450 for 20 minutes: I put the lentils at the bottom of a glass baking pan, put those potatoes on top of them, then a layer of cheese. I topped it with two asparagus spears. Why? Because it makes it look pretty:

COMPONENT 3

Remember that grass-fed ribeye steak that you put in a ziplock bag over night with salt, pepper and sesame oil? You know, the one right next to the portobella mushroom cap you put in a bag of salt, pepper and sherry vinegar:

Well, they're both ready for the grill and so is the asparagus:

Now, they're grilled to perfection, you have all of your components and it's time to plate:

1. put down a bed of that lentil/potoato/cheese/asparagus casserole. -super tasty btw

2. place your ribeye (or portobella) on top of that.

3. drizzle your roasted red pepper bisque on the plate

4. Add grilled asparagus

5. garnish with goats cheese and parsley

6. Enjoy!

Overhead shots:

BONUS:

The bisque makes an awesome lunch too. Honestly, this was a delicious, delicious meal, but if you only take one thing from it, make it the bisque. So damn good. I'm sorry you can't eat Bell peppers KB.

Drizzle the asparagus (which had Olive oil on I prior to grilling) with fresh lemon juice, salt and pepper.

Edit: Lemon juice is a good idea for the bisque too.

Edit 2: This immersion blender is a god-send: