Tuesday, November 9, 2010

Cowboy Caviar

I don't fancy myself as any kind of a cook, so this is a little out of character for me. This Cowboy Caviar recipe has been sitting in the drawer for a few years. In May I pulled it out and started experimenting. It was very popular at BBQs, picnics and pot lucks during the summer (no mayonnaise - it keeps nicely). After making about 10 different versions over the summer - here is what I think worked the best.

KT’s Cowboy Caviar recipe
Marked with * means “it will still be good without this”, but even better WITH

Core ingredients
2- cans of black eyed peas
1- can of black beans
2- cans of shoe peg corn
1- bunch of green onions chopped
1- can diced/chopped tomatoes (seeded)

½ cup apple cider vinegar
½ cup olive oil
1- Tablespoon of Agave Nectar* (light preferred, but the dark works well, just use a little less)
2- Teaspoons cumin
3-5 cloves worth of smashed garlic
2-5 pickled or plain jalapenos seeded and chopped (to taste) – Ortega makes chopped jalapenos in small cans, it’s the perfect amount
Pepper to taste
1-3 teaspoons of freeze dried Cilantro* (Litehouse makes a good one)
Optional: like it hot? Sprinkle just a touch of ground Habanero chili in the dressing – wow!

2- avocados chopped (ripe, firm, cold, add just before serving)*
Johnny’s seasoning salt to taste* (if you can't get this, rant and rave to your local grocer, 'cause you don't know what you are missing!) Especially good sprinkled after the avocados have been added.

- Drain and rinse most core ingredients before using (canned beans, corn etc.)
- Put the core ingredients in a large bowl then pour dressing on, mix and refrigerate for 2-24 hours.
- Drain any excess liquid before serving (proper size colander/strainer, leaving the good stuff)

Any chip or cracker will work, but Fritos scoops have the volume to handle this caviar.
Naturally, any of these ingredients are better if fresh and/or (maybe frozen).

Ø      You can make the dressing the day before and refrigerate.
Ø      Other creative ingredients that work: red onion, pimentos, celery (all chopped)
Ø      Experiment with different bean combinations, as long as they are firm beans.
Ø      I’ve tried it with red wine vinegar; it’s not as good as apple cider vinegar

Wasn't fast enough to run over and capture the Leprechaun - so I just took a picture!


Ms. ~K said...

Yum, We call it Redneck Caviar here in Ga!!!
Hugs and belly rubs to Lady!

NAK and The Residents of The Khottage Now With Khattledog said...

Mom says this one is getting STARRED in the Google Reader -

She says it sounds pawesomely yummy!

Thanks fur sharing!

Bummer on khapturing the wee lad but the rainbow pikh is nice too!

Hi Lady!


Golden Samantha said...

Mmmmmmmnnnnnnnnnnn!!! Thanks for posting -sounds scrumptious!!! Love the rainbow - must be the season for them - we got a couple over here too! Have a good hump day!
Sammie and Avalon

Mogley G. Retriever said...

I hope you get to lick the dishes when they are done cooking. You should get to dip your dog bones in it as well.

Mogley G. Retriever

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