Grandma Cowboy Caviar Recipes

UPTOWN COWBOY CAVIAR

Steps:

• Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.
• Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

COWBOY LASAGNA

Steps:

• In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes.
• Preheat the oven to 350 degrees F.
• Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain.
• In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.
• Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3-inch squares and serve.

COWBOY CAVIAR

Steps:

• Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

TEXAS CAVIAR

Steps:

• Preheat a grill to high. Brush the corn with olive oil and grill, turning occasionally, until lightly charred, 8 to 10 minutes. Cut the kernels off the cob.
• Whisk the vinegar, honey, cayenne, garlic powder and olive oil in a large bowl. Add the corn, beans, red onion, tomato, bell pepper, celery, jalapeño, garlic, parsley and oregano; toss until evenly coated. Season with salt and pepper. Cover with plastic wrap and refrigerate until slightly chilled. Serve with tortilla chips or on its own.

KANSAS CAVIAR

Steps:

• In saucepan, combine vinegar, oil, water, sugar, salt and pepper. Bring to a boil to dissolve sugar. Cool to room temperature Stir in cumin and red pepper flakes. Combine remaining ingredients in a bowl, pour dressing over and mix well. Cover and referigerate overnight. Serve with tortilla chips.

COWBOY CAVIAR

Steps:

• Blend dressing ingredients in blender. Pour dressing over the rest of the ingredients and toss gently right before serving. Serve with tortilla chips.

COWBOY CAVIAR

Steps:

• In a medium-size bowl, mix together the vinegar, oil, hot sauce, garlic and pepper. Cut the avocado into 1/2 inch cubes and add to the previous mixture, mixing gently. Drain and rinse the peas and corn. Add these to the previous mixture, along with the cilantro, green onions and tomatoes. Mix gently, adding the salt to taste. Serve with tortilla chips or "scoops" corn chips. Another great recipe from the Junior League of Salt Lake cookbook, "Always In Season". Give this one a try this summer

GRANDMA' COWBOY CAVIAR

Steps:

• Mince garlic. Whisk garlic, red wine vinegar, oil, hot sauce and black pepper in a medium bowl until mixed.
• Peel and chop avocado into 1/2 inch cubes. Add avocado to the vinaigrette and mix gently.
• Chop tomatoes coursely. Drain and rinse black-eyed peas and corn.
• Add tomatoes, black eyed peas, corn, green onions and chopped cilabtro to the vinaigrette and mix well. Stir in salt.
• Serve immediately or chill mixture covered overnight.
• Serve with tortilla chips or spoon over nachos or taco salad.