Dixie Caviar Cups Recipes

TEXAS CAVIAR

Steps:

• In a large bowl, combine the peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over pea mixture; stir gently to coat. Cover and refrigerate for 24 hours. Serve with tortilla chips.

DIXIE CAVIAR

Steps:

• Combine first 9 ingredients in a large zip-top plastic frezzer bag. Seal bag, and chill for 24 hours. Drain.
• Spoon into a serving bowl and top with sour cream. Serve with tortilla chips.

GRILLED SALMON SALAD IN ENDIVE CUPS WITH CAVIAR

Steps:

• In a bowl, combine salmon, mayonnaise, sour cream, capers, gherkins, dill, salt and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with salad.
• To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.

DIXIE CUP BOOTIES--BABY SHOWER FAVORS

Steps:

• Make two slits about an inch and a half apart down the side of the cup.
• This will be the tongue of the shoe.
• Along each side of the tongue, punch holes for the "shoe laces".
• Run ribbon through the holes in the same way you would lace a pair of shoes.
• Tie in a bow and fill with mints, nuts, or whatever you like.
• Note: If you use Dixie cups, to keep the holes from ripping when laces are tied a little clear nail polish can be applied, but let dry before threading the laces.

DIXIE CAVIAR RECIPE

Steps:

• If using frozen peas, cook according to package directions; drain. If using canned peas, rinse and drain. In a large bowl, combine drained peas, hominy, tomatoes, italian dressing, green pepper, onion, green onions, jalapeno peppers, and garlic. Cover and Chill for 1 to 2 days. Drain mixture, reserving liquid. Partially chop in food processor pulsing processor twice. Do not puree. Add back enough of the liquid to make a nice dipping consistency. Top with sour cream and cilantro. Serve cold with Tortilla Chips or Crackers.

DIXIE CAVIAR

Steps:

• 1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 24 hours; drain. 2. Spoon mixture into a serving bowl. Stir in cilantro, and top with sour cream. Serve with tortilla chips. Garnish, if desired.

CAVIAR AND LOBSTER IN BRIOCHE CUPS

Steps:

• Preheat oven to 375 degrees. Use a 3-inch round cookie cutter to cut out one circle of brioche from each slice. Flatten the rounds, and fit them into the cups of a miniature muffin tin. Bake until the bread is lightly browned, about 10 minutes. Let cool slightly, and remove from the tin.
• Steam the lobsters until they turn bright red, about 10 minutes. When cool enough to handle, remove the tail and claw meat, and cut it into 1/2-inch chunks. Set aside. Melt the butter in a nonstick skillet over medium heat. Add the shallot, and cook until softened, about 30 seconds. Add the mushrooms, and cook until they soften, about 5 minutes. Season with salt and pepper.
• Place half a teaspoon of the mushrooms into the bottom of each brioche cup. Top with 2 pieces of lobster, and garnish with 1/4 teaspoon of caviar. Serve immediately.

GEORGIA CAVIAR

Steps:

• Place black-eyed peas in a large saucepan with enough water to cover. Bring to a boil. Reduce heat and simmer 90 minutes, or until black-eyed peas are tender.
• Drain black-eyed peas. Cover with Italian-style salad dressing.
• In a large bowl, mix together jalapeno, onion, pimento peppers, garlic, green bell pepper, and ground black pepper. Toss in black-eyed pea mixture. Chill in the refrigerator 8 hours or overnight before serving.

TEXAS CAVIAR WISCONSIN-STYLE

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.

SCRAMBLED EGGS WITH CAVIAR IN EGGSHELL CUPS

Steps:

• Prepare eggshell cups Bring a large pot of water to a boil. Hold a large egg in one hand, tapered end up. Place an egg topper (a special tool for neatly snipping off the tip of the shell) over the top and squeeze, using a scissor motion. Discard top of egg. Pour egg into a medium bowl. Repeat with remaining eggs. Boil shells for 5 minutes. Using a slotted spoon, transfer to a wire rack. Let dry, cut sides down.
• Prepare eggs Scramble eggs, using the butter and a large skillet. Transfer eggs to a pastry bag fitted with a 1/2-inch plain round tip (wrap bag with a kitchen towel if necessary, as eggs will be very hot). Pipe eggs into shells. Transfer shells to egg cups. Serve with a dollop of crème fraîche or sour cream, if desired. Top with caviar.