Texas Caviar

Our kids make our world bigger.

Case in point… Nick plays lacrosse for the LeMoyne Dolphins. He’s a ‘Close D’ guy. In simple terms, he plays defense. As a result of Nick’s spot on the team, he has opened us up to a lovely group of friends and new experiences that we would not otherwise have. In a very short time – we’ve delighted in some great dinners out, organized and executed some incredible tailgates, shared laughs and told stories, and sampled some delicious homemade goodies…

Enter Texas Caviar.

A couple Saturdays ago we enjoyed an exciting game of lax on a really brisk afternoon in Maryland. Really Brisk. Let’s just say fleece, flannel, and wool, our quiet companions (who are always invited to the party) shimmied right up to the snack table alongside everybody else and stuck around for the duration… as did my outrageously puffy mittens that Dom grabbed as we were racing out the door to make it to the party on time… Yes, they kept my hands toasty. No, they weren’t pretty. Yes, my drink kept slipping. But, beggars can’t be choosers. And when it’s that cold – function wins over fashion every time. You can quote me.

Okay…Texas Caviar…I had never heard of it until this day.

One of our senior moms was setting up her snacks and spirits on the table that sat cozily beneath our newly christened tailgate tent, when I noticed a tall, clear cylindrical bowl holding food that looked a lot like confetti. It was an aesthetically pleasing snack that I needed to know better.

When I asked Cindy for its name, she replied, “I’m not sure of its exact name but I call it Calla Bean Dip; named for my friend who gave me the recipe.” To which freshman mom, Eileen, replied, “That’s Texas Caviar!”

Texas Caviar is a real treat. The combination of vegetables dressed in a sweet-sour-spicy sauce is perfect when served with corn chips, but it’s also delicious on fish and chicken.

Once you combine your black eyed peas, black beans, shoepeg corn, green pepper, and red onion, pour your mixture of sugar, olive oil, apple cider vinegar, and tiger sauce over top. Let it rest in the refrigerator for at least a few hours (though over-nite is best) so the flavors have sufficient time to marry.

I’m giving the Tiger Sauce a little special attention here because according to Cindy, it really is the difference between good Texas Caviar and great Texas Caviar….that and the shoepeg corn. There’s just something so perfect about the kick of the cayenne mixed with a touch of sweet and sour from the Tiger Sauce when combined with the tiny, sweet, mild kernels of the shoepeg corn.

Together, they make for a moderately spicy, slightly sweet, vibrant, distinctive dip.

This recipe, I’m sure, will be just one of the many wonderful things I come away with due to our newly acquired ‘Phin Family! Lucky me!

And lucky you if you try Texas Caviar the next time you’re tailgating, picnicking, or just grilling a piece of meat.

GO PHINS!!

Buon Appetito!

Ciao!

Texas Caviar

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Ciao Chow Bambina
• Category: Appetizer

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Description

This recipe makes a large batch.

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Ingredients

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• 1 can black eyed peas, drained
• 1 can black beans, drained
• 2 cans shoepeg corn
• 1 green pepper, cut in small pieces
• 1/2 red onion, cut in small pieces
• 1/3 c. sugar
• 1/2 c. extra virgin olive oil
• 1/3 c. apple cider vinegar
• 3 Tbsp. Tiger Sauce (hot sauce)

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Instructions

1. Combine black-eyed peas, black beans, shoepeg corn, green pepper and red onion in a large mixing bowl.
2. Mix sugar, olive oil, apple cider vinegar & tiger sauce.
3. Pour sauce over balance of ingredients and stir thoroughly.
4. Let sit over-nite in the refrigerator for best flavor.
5. Serve with corn chips. (It’s also great on fish or chicken.)

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