Here's a recipe that was a big hit recently. I got it from a colleague who brought some to work on New Years Day (some of us had to work that day) so that we could have our black-eyed peas for New Year's. I ike it and asked her for the recipe. She wrote out the ingredients on a card with very little instruction (it is a simple recipe, after all). I was going to a gathering and wanted to take a snack for the group. It was on a Friday right in the middle of Lent, and I was wondering what I could prepare that would be simple and vegetarian. That's when I remembered the recipe that I had tucked away in January. I made it for the first time for that gathering. I received many compliments, and the plate was completely empty by the end of the night. I'm including the recipe as delivered with how I executed it in parentheses.
Texas
Caviar
Ingredients:
- Black-eyed peas
(I used two 15.8 oz. cans of
“Bush’s Best” Blackeye Peas)
- Jalepenos - diced (I used two fresh jalapeno peppers, seeds removed)
- Yellow Pepper - diced (I used one medium sized)
- Red onion - diced (I used about 3/4 of a medium sized red onion)
- Shoe peg corn (the
corn I found was Green Giant "Steam Crisp" - I used one 11
oz. can)
- Cilantro - chopped (I only used a little bit out of personal preference)
Marinate in Zesty Italian dressing overnight in
refrigerator (I used an
entire 8 oz bottle of Kraft Zesty
Italian)
Serve
as a dip with chips
In preparing this, I
placed all of the diced ingreditents – jalepenos, yellow pepper, and red onion –
into a food processor for to make quick work of it.
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