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.
go through the whole recipe here, but you can use
his recipe and have updated it for the amount of !cheap! caviar
Combine all ingredients.
Refridgerate an hour or so to let the flavors meld.
Serve with tortilla chips. The recipe makes a LOT so have a good-sized container on hand to keep it in (or 1/2 the recipe), but if you bring it to a party to serve in a chip and dip tray it will go fast so it's good to have plenty on hand to replenish -- .
Mix first 4 ingredients then add chopped onion & green pepper.
Refrigerate.
Meanwhile bring to a boil (stirring constantly) vinegar, oil & sugar.
pour hot mixture over beans.
refrigerate at lwast 2 hours (overnight is better).
drain before serving.
serve with Tostitos Scoops.
Mix all ingredients and let sit at least four hours in the fridge. The longer it sits the better. Serve with chips.
Drain black-eyed peas and put in bowl and add all vegetables. Mix in Italian dressing, wine vinegar and spices to taste.
Make this recipe several days in advance of serving.
It is like us old folks; it gets better and better with age.
Feel free to add or delete ingredients to your liking.
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.
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.
alt.
PREPARE THE SCALLOPS & CAVIAR SAUCE:.
Preheat the oven
Dice the hard boiled eggs. Stir in the mayonnaise and onions. Season mixture. In a greased springform pan, layer the egg mixture.
Beat the cream cheese and sour cream until smooth. Stir in the fresh parsley. Season mixture. Layer on top of egg mixture and smooth surface.
Chill for several hours or overnight.
Drain each color of caviar on separate paper towels.
Create a shape or design, using the different colors of caviar. Chill.
Be careful unmolding the springform pan.
Serve with toast points or crackers.
n top and fill with caviar to make a nice design
and beans (I prefer the Texas beans and fresh pablano pepper
Mix together eggs, onion, mayonnaise and pepper.
Mound onto a festive plate.
Spread each caviar across each half of the mound.
Arrange toast around the mound.
Serve using a plastic or porcelain spreader.
Caviar and metals don't mix.
Lightly toast the bread. Spread with the cream cheese.
Fill with the papaya, smoked salmon, parsley, caviar and dill. Cut diagonally to serve.
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.
ith 1/2 tsp salmon caviar and some watercress and serve
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).
br>To make the eggplant caviar, first preheat the oven to
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.