To make Texas Caviar, combine peas and onions in medium bowl. Whisk together oil, chili powder and vinegar; stir into black-eyed pea mixture until well coated. Cover and marinate at room temperature for 2 to 4 hours, stirring occasionally.
Heat charcoal or gas grill to medium-high. Wrap 1 slice of bacon around sides of each filet; secure with wooden pick.
Grill pork filets 13 to 18 minutes, turning every 5 minutes, until internal temperature reaches 150 degrees F. Serve filets with Texas caviar.
In large glass bowl, combine all ingredients except garnish, stirring to mix well.
If liquid does not cover peas in bowl, add a little more dressing.
Marinate, covered, in refrigerator for 24 hours.
Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves.
Garnish with green onion tops.
Place all ingredients in a large bowl and mix well.
Cover and place in refrigerator to marinate for a minimum of 2 hours.
It's best made the day before, but my DH has been know to eat a big bowl full right away.
Put about 2 cups of beans, then oil and lemon juice into a food processor or blender and process until smooth.
Scrape into a large bowl.
Stir in remaining beans, the jalapeno pepper, scallions, garlic, salt and cumin.
Cover and refrigerate at least 2 hours for flavors to blend.
Garnish with scallions and tomatoes just before serving.
Preheat oven to 350\u00b0F.
In a skillet over medium-high heat, saute ground beef, onions and garlic until meat is lightly brown and onions are limp. Drain off fat.
Stir in remaining ingredients except for tortilla chips and cheese.
In a 12-inch Dutch oven or deep oven-proof skillet, place alternate layers of meat mixture, cheese and crumbled chips.
Bake for 35 minutes or until bubbly.
Heat first six ingredients (salt through sugar) until boiling.
Cool liquid and pout over bean mixture and refrigerate for 2 hours.
Drain and serve.
edium heat. Add shallots; cook for 2-3 mins, until soft
ieces in plastic or paper for 5 mins, then peel away
Mix all ingredients together in a large bowl, saving dressing for last. Pour dressing over caviar and let sit for 1 hour. Drain excess dressing and serve. Good with corn chips.
Heat the oil in a large saucepan. Saute the onions for 2-3 mins. Add the cauliflower and pour in the stock. Simmer for about 20 mins then puree the soup. Pour in the cream, bring to a boil, add the nutmeg and season to taste. Serve the soup in 4 bowls, sprinkled with red caviar and garnished with chervil.
1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
5. Transfer the blinis to a platter and serve warm with the caviar, creme fraiche, chives, and smoked salmon and onion (if desired).
eat. Cook rostis in batches for 2 mins, or until golden
Drain peas.
Place in bowl (that can be tightly closed).
Add all other ingredients except Fritos.
Add enough chopped jalapenos for your taste.
Thinly sliced green pepper and pimento could be added.
Refrigerate 2 days before serving.
Shaking or stirring bowl will help flavors.
Use large Fritos for dipping.
Will keep in refrigerator for 2 weeks.
alt.
PREPARE THE SCALLOPS & CAVIAR SAUCE:.
Preheat the oven
Preheat the oven to 400\u00b0F. Line a baking pan with parchment paper. Cut a small slice from the bottom of each potato half so it sits flat. Place on baking pan. Brush with olive oil and season to taste.
Bake for 13-20 mins, until tender and lightly golden. Scoop out 1 tsp flesh from each potato half and discard. Allow to cool.
Whisk creme fraiche and lemon juice in a small bowl. Season to taste. Spoon 1 heaping tsp into each potato. Top with caviar and chives. Serve hot.
nd crawfish on high heat for 4 minutes, then remove with
Boil peas in salted water for about 30 to 40 minutes.
Rinse with cold water.
While they're warm, mix peas in with remaining ingredients.
Refrigerate for at least 24 hours, because the longer it sits, the better it gets.
Serve with crackers; saltines are the best.
Boil black-eyed peas in salted water for 40 minutes.
Rinse with cold water.
While the peas are still warm, mix in all remaining ingredients.
Allow at least 24 hours for the flavors to mix.
The longer this sits, the better it gets.
Serve with old-fashioned saltine crackers.
Whisk together the vinegar, oil garlic and hot sauce.
Then fold in the avocado and the rest of the ingredients.
Season to taste and serve with Tortilla chips as an appetizer or you can serve also as a salad in lettuce lined bowls.
ave updated it for the amount of !cheap! caviar to buy. She