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Texas Caviar

Cooking_Monster's picture

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MEAN CHEF - 12:05am Sep 14, 1999 EST

This is a great recipe: TEXAS CAVIAR FROM THE COWGIRL HALL OF FAME RESTAURANT

3 16-oz cans black-eyed peas, drained and rinsed of all juice

1 small jar chopped pimentos, juice included

1 bunch scallions, thinly sliced, green part only

1 tablespoon fresh oregano

1 tablespoon Tabasco sauce

1 tablespoon Worchestershire sauce

1 teaspoon black pepper

1/2 bunch parsley, chopped

3 fresh jalapeño chiles, chopped

1 firm, ripe, chopped tomato

2 cups vinaigrette

1 green bell pepper, finely chopped

3 cloves fresh garlic, pressed or minced

In a large bowl, stir all ingredients very well. Refrigerate for at least 4-6 hours, preferably overnight, in a sealed
or covered container. Remember the longer it sits, the better it gets!

Serve with old-fashioned saltine crackers or with corn tortilla chips.

Rebecca's picture

(post #61912, reply #1 of 9)

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I like this recipe a lot, too. I used black beans instead of black-eyed peas & it was fine. This makes a TON (48 ozs of beans alone).

cam14's picture

(post #61912, reply #2 of 9)

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My family loved this - sure it makes a lot but day by day it just keeps getting better. Mine didn't last too long though.

Tom_WIlliams's picture

(post #61912, reply #3 of 9)

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Love this, love tthis, love this. Make it at home and at work for catering. Try it w/ fired roasted Jalapenos. Hot hot hot.

cam14's picture

(post #61912, reply #4 of 9)

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Would like to add the recipe for the vinaigrette that MC included in his original post: Here it is:

"vinaigrette
Balsamic vinegar, red wine vinegar, 2 tbl mustard, canola oil, salt&pepper"

pamilyn's picture

(post #61912, reply #5 of 9)

Can you give amounts?  Thanks...Pamilyn

The purpose of Art is washing the dust of daily life off our souls

schnitzel's picture

(post #61912, reply #6 of 9)

Vinaigrette:
4 Tbs. balsamic vinegar
4 Tbs. red wine vinegar (or white wine vinegar)
2 Tbs. Dijon mustard
1 1/2 cups canola oil
S&P


~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child

pamilyn's picture

(post #61912, reply #7 of 9)

Thankyou

The purpose of Art is washing the dust of daily life off our souls

schnitzel's picture

(post #61912, reply #8 of 9)

You're welcome.



~Amy      Cooks Talk T&T Recipes

"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."  —Julia Child

jkvogel's picture

(post #61912, reply #9 of 9)

CM,


This is very similar to  a black-eyed pea dip in Paula Dean's book - Paul Dean Celebrates. She uses Rotel tomatoes though - like many good Texas cooks. Also throws in some corn.


 


JK