CLASSIC TEXAS CAVIAR
Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.
Provided by USA WEEKEND columnist Pam Anderson
Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes
Yield 40
Number Of Ingredients 13
Steps:
- Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Nutrition Facts : Calories 39.9 calories, Carbohydrate 4 g, Fat 2.2 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 112.4 mg, Sugar 0.4 g
BEST-EVER TEXAS CAVIAR
This is a yummy Texas caviar made with black beans and pinto beans instead of black-eyed peas. Serve with scoop-style tortilla chips as a great party appetizer.
Provided by Cassie Cooper
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 35m
Yield 10
Number Of Ingredients 13
Steps:
- Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
- To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 35.5 g, Fat 12 g, Fiber 6.3 g, Protein 6.3 g, SaturatedFat 1.7 g, Sodium 564.2 mg, Sugar 8.4 g
BEETROOT CAVIAR
Wonderful as part of a ploughmans lunch or during the festive season. Don't use the beetroot that has been pickled in this recipe look for the vacuum packed ones.
Provided by PinkCherryBlossom
Categories Chutneys
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix shallots, fennel, zest, juice and olive oil.
- Cover and chill for 2 hours.
- Just before serving stir the beetrot into the fennel mix.
Nutrition Facts : Calories 85.9, Fat 6.8, SaturatedFat 0.9, Sodium 30.8, Carbohydrate 6.3, Fiber 1.2, Sugar 1.9, Protein 0.9
LOBSTER SALAD WITH RED BEETS PETAL AND CAVIAR VINAIGRETTE
Steps:
- Court bouillon: In a large pot bring water to a boil, and simmer all ingredients, except the vinegar for 10 minutes, then add the vinegar and let simmer for another 5 minutes. Yield: 3 quarts
- Cooking and cleaning the lobster: Bring the court bouillon to boil, and cook the lobsters (9 minutes for 1 1/2 pounds). Remove with a skimmer, and drain. When cold, put the lobster on its back, cut the tail in its center, pry open and remove the tail in 1 piece. Remove the vein. Slice 30 medallions and set aside. Break each claw under the joint and remove the flesh without breaking it. Flesh from the claws should remain whole.
- Preheat oven to 325 degrees Fahrenheit
- Cooking the Beets and the French String Beans: Wrap the beets (skin on) in aluminum foil so that the juice will not run-out. Cook them for 1 hour and 30 minutes. Let them cool down, remove the skin and cut 30 slices of 1/8-inch (5 slices per portion). With a round die cut 1 3/4 inches in diameter cut a nice round circle from each slice. (Keep the parings to make a salad with potatoes, touch of garlic and olive oil).
- Place on the fire a pot of water to boil with a pinch of Hawaiian salt. Clean the string beans and place them in the boiling water and cook them quickly (if they cook too slowly they will turn yellow). They should be cooked in 3 to 4 minutes depending on quality and size. When you bite them they should be soft. Once cooked place them quickly in iced water so they keep their color. Drain and cut them into sections 1 1/2-inchs long, 6 pieces per portion. Set aside.
- Caviar Vinaigrette: Mix the olive oil with balsamic vinegar. Add the 3/4-ounce caviar and the chervil. Mix but do not add salt (there is enough salt in the caviar). Add a touch of pepper.
- On the top of the plate, place a bouquet of salad. At the bottom forming half a circle, place 5 petals of red beets. On the inside place 5 medallions of lobster on top of the petals. A lobster claw goes on top of the bouquet of lettuce, topped with a quenelle of caviar and a sprig of chervil. On the left a bunch of string beans and on the right a tomato rose. Coat the lobster medallions with caviar vinaigrette.
BEET AND POTATO SALAD WITH CAVIAR
Provided by Enid Nemy
Categories salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a small mixing bowl combine the olive oil, vinegar, pepper, salt and caraway seeds. Set aside.
- In a medium bowl combine the chilled diced potatoes, chilled diced beets, onion, celery and parsley. Add the olive oil mixture, and mix gently but thoroughly.
- Divide the salad among six serving plates or bowls. Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar. Serve immediately.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 17 grams, Carbohydrate 14 grams, Fat 29 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 5 grams
BEET CAVIAR
This brilliantly colored starter is an unusual and extremely elegant way of using beets. Serve it with chips, bread, or toast or as an accompaniment to any roast poultry dish. Make this ahead of time if you can; it's best after marinating overnight.
Yield makes 6 or more servings
Number Of Ingredients 6
Steps:
- Place the beets, oil, and lemon juice in a food processor. Pulse until the mixture is finely minced.
- Season with Tabasco, salt, and pepper and serve or cover and refrigerate for up to a day. Garnish with parsley if you like before serving.
- Chop 1/2 cup shelled walnuts, not too fine (you want pieces, not powder). Toast them in a small dry skillet over medium heat, shaking the pan frequently, until they become fragrant. Stir them into the beets just before serving.
- Add to the mix 1 shallot, roughly chopped (do not process); 1/4 teaspoon cayenne or Tabasco sauce, or to taste; and 1/4 cup minced capers.
THE BEST TEXAS CAVIAR RECIPE EVER!!!
This is a sweet & sour version of Texas Caviar...Even my husband who really doesen't like anything with beans devours this recipe!!!! m Just try it you will NOT be dissapointed!!!
Provided by aHomeInMi
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
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- Preheat the oven to 400F with a rack in the center. Puncture the beets with a fork a few times, and roast for an hour, or until the beets are completely tender when you test by cutting into the center with a knife.
- In the meantime, gently heat the cognac in a small saucepan. Place the dates in a glass bowl, and, when just hot, pour the alcohol over the dates. Jostle around a bit, and soak for at least 10 minutes.
- When the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor with the dates, cognac, and garlic. Puree until the texture is to your liking - I left a bit of texture here, but you can go smoother if you prefer.
- Transfer to a serving bowl before adding the lemon juice, walnuts, and salt. Taste, and adjust the seasoning if needed. Serve swirled with the creme fraiche, and finished with chives.
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