CAVIAR SANDWICH
I now prefer the caviar sandwich to all other more classic presentations at the holidays. All that caviar crammed into a sandwich makes me feel giddy and extravagant and very lucky to be alive the second I set eyes on it. Context is everything; what I could reasonably splurge for would feel forlorn if showcased on a proper silver trolley atop a mound of shaved ice with a mother-of-pearl spoon at the ready on its nearby velvet pillow, but here, by contrast, in the context of a lowly sandwich, it feels as decadent as if I were eating caviar straight out of the tin, like a midnight pint of ice cream. Buy the caviar you most prefer from a retailer you trust the most-the most expensive may by no means necessarily be your favorite-- and see if this luscious sandwich doesn't make you feel pretty giddy, too.
Provided by Gabrielle Hamilton
Categories easy, lunch, quick, snack, sandwiches, appetizer, main course
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, mix the crème fraîche, scallions, black pepper and kosher salt. Stir aggressively with a rubber spatula until the ingredients are fully incorporated and the crème fraîche is smooth and spreadable. Set aside.
- Bring a small pot of water to boil over medium-high heat. Carefully lower your eggs into the boiling water using a slotted spoon, taking care not to crack the shells. Cook the eggs for 7 minutes, adjusting heat as needed to maintain a gentle boil. Remove eggs to a bowl of ice water, and cool completely. Gently crack eggs all over, peel and roughly chop. Set aside.
- Toast white bread until light golden brown. Remove from toaster, and butter each slice, as we say, wall to wall.
- Repeat with the scallion crème fraîche so that both halves of each sandwich have an even schmear.
- Spread an even layer of chopped egg on 4 slices (of the total of 8 slices) of toast.
- Evenly dot the caviar on top of the chopped egg.
- Sprinkle chives on top of the caviar.
- Place the remaining 4 slices of crème-fraîche toast on top of the egg-caviar side. Press down very gently, and slice in half on the bias. Serve at once.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams
BEST EVER COWBOY CAVIAR
Every time I make this I get asked for the recipe. I keep it on a file in my computer so I can print and email it easily. To add heat it is also good with jalapenos. Serve with tortilla chips.
Provided by abtomesh
Categories Salad Vegetable Salad Recipes
Time P1DT15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
- Stir pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, for 24 hours. Drain excess dressing before serving.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 37.5 g, Fat 28.3 g, Fiber 5.1 g, Protein 6.2 g, SaturatedFat 3.8 g, Sodium 415 mg, Sugar 15.5 g
CAVIAR WITH BUCKWHEAT CREPES AND SMOKED CREME FRAICHE
Steps:
- Add the milk, all-purpose and buckwheat flours, eggs and a pinch of salt to a high-powered blender and blend until thoroughly mixed.
- Place a medium nonstick pan over medium heat and spray with nonstick spray. Pour about 1/2 cup batter into the preheated pan and swirl to thoroughly coat the pan with the batter, making a crepe. Cook until it has golden brown spots and edges, about 2 minutes. Flip onto a cutting board to let cool. Continue to cook in batches, covering the finished crepes with a towel to keep them from drying out.
- Season the creme fraiche with salt and pepper in a medium bowl and stir to combine. Cover with plastic wrap and use a smoking gun to smoke the creme fraiche for 10 minutes.
- For serving: Fold the crepes into quarters and add to a serving dish. Top with the caviar and smoked creme fraiche.
TEXAS CAVIAR WISCONSIN-STYLE
Texas caviar is great with corn chip scoops or just on its own. Play with the recipe and add more items. You want all your vegetables diced to roughly the same size. This is a family favorite. Enjoy!
Provided by TerryR
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the cider vinegar and sugar in a small saucepan; bring to a boil and cook until the volume is reduced to about 1 cup. Remove from heat and allow to cool completely.
- Mix the shoepeg corn, celery, black-eyed peas, green bell pepper, and avocado together in a bowl. Pour the cooled vinegar mixture over the corn mixture; gently toss to coat.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 20.5 g, Fat 4.3 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 0.6 g, Sodium 281.6 mg, Sugar 4 g
CAVIAR CELEBRATION
Steps:
- Grease well an 8 or 9 inch springform pan. Chop 6 hard-boiled eggs, combine with mayonnaise, and spread over pan. Sprinkle with chopped onion. Blend softened cream cheese with sour cream and spread over onion. Cover and chill 3 hours. Just before serving, top with black or red caviar. Remove sides of springform pan. Garnish with lemon, parsley, capers, as desired. Serve with knife or spreader on side, so people can spread caviar celebration on crackers or toast.
INA'S LEMON CAPELLINI WITH CAVIAR
Ina Garten, owner of the gourmet food store Barefoot Contessa in East Hampton, New York, likes to serve this special appetizer or dinner for a celebration or New Year's Eve. Use the highest-quality fresh malossol caviar you can afford. Osetra is usually the best for the money.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Drizzle some olive oil in a large pot of boiling salted water; add capellini, and cook until al dente. Drain quickly, leaving a little of the water. Quickly toss capellini with melted butter, lemon zest, lemon juice, salt, and pepper.
- Place one serving of pasta on each plate, and top with a large dollop of fresh caviar. Garnish with extra grated lemon zest. Serve immediately.
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