it's okay to play with your food

Friday, March 27, 2009

Texas Caviar

I send out an email every week or two to members of the kitchenplay group on Facebook. This week's email brought me back to a recipe I made last year before leaving for Texas, when I threw my "Texas, Hold Me!" theme party. It's called Texas Caviar and it hails from the Cowgirl Hall of Fame Restaurant in New York. It's more like a chunky salsa, with black eyed-peas, pimentos, tabasco and jalepenos, all the ingredients you'd expect a cowgirl to love.

Texas Caviar

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 canned or fresh jalapeƱo 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.

Photo credit: Cowgirl lineup,

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