Lone Star 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.

KALAMATA CAVIAR

Steps:

• In a food processor, blend kalamata olives, feta cheese, pecans, garlic and olive oil. Adjust amount of olive oil as needed to attain a pesto-like consistency.

BEST EVER COWBOY CAVIAR

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.

LONE STAR CAVIAR

Steps:

• Let the black eyed peas cool for 15 minutes.
• Chop all the vegetables.
• Mix all of the ingredients together and serve.

LOBSTER AND CAVIAR ON TOAST POINTS

Steps:

• Place your lobster in a pot of rapid boiling water (heavily salted) for 10-15 minutes or until tail has a nice pink/reddish color and has curled. Drain, run under cold water and set in refrigerator to cool.
• Place sliced bread on a cookie sheet and toast in the oven for 10-15 minutes or until well toasted. Wrap garlic in aluminum foil with olive oil and place in the oven for 15-20 minutes until the garlic cloves are soft. Set aside to cool.
• In a bowl, combine mayonnaise, roasted garlic cloves and chives. Mix well.
• Remove your lobster tail from the refrigerator. With pairing scissors cut the front and back of the tail lengthwise and remove meat. Set aside.
• Remove the crust from the toast and cut into points (triangles). Dab your herbed and garlic mayonnaise on the toast in the center. Slice your lobster so you have a nice hearty piece on top of the mayonnaise. Place a piece of arugula on top of the lobster and finish with a dab of caviar.

TEACHER'S CAVIAR

Steps:

• In a large bowl, combine the first eight ingredients. , In a small bowl, whisk the lime juice, oil, honey, salt and cayenne. Pour over bean mixture; toss to coat. Serve with baked chips.

CAVIAR PUFF-PASTRY STARS

Steps:

• On a floured surface roll out the puff pastry 1/8 inch thick and with a 3-inch star-shaped cutter cut out 8 pastry stars. Transfer the stars to a lightly greased baking sheet, brush the tops with the egg wash, being careful not to let the wash drip down the sides, and bake the stars in the middle of a preheated 400°F. oven 12 to 15 minutes, or until they are puffed and golden. Transfer the stars to a rack and let them cool completely. With a sharp small knife carefully split the stars in half horizontally to form a total of 16 stars, leaving the bottoms cut sides up and the tops cut sides down. Just before serving, spoon about 1 teaspoon of the sour cream onto each star, divide the caviar among the stars, and sprinkle the hors d'oeuvres with the chives.

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.

POOR MAN'S CAVIAR

Steps:

• Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.

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.

TEXAS CAVIAR (BLACK- EYED PEA DIP)

Steps:

• Chop and cook onion in a little oil or butter till clear.
• Put all the ingredients in a crock pot and cook on low till melted.
• Serve warm with frito scoops.

EASY TEXAS CAVIAR

Steps:

• in a medium bowl, whisk the cider vinegar, sugar and oil together until the sugar is dissolved. Add the remaining ingredients to bowl. Chill. Serve cold with tortilla chips. Enjoy!
• Add the remaining ingredients to bowl and mix well. Chill.
• Serve cold with tortilla chips. Enjoy!

JAIL HOUSE TEXAS CAVIAR

Steps:

• Mix black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion and cilatro together in a large bowl.
• To make dressing, stire rice vinegar, olive oil, sugar and garlic powder todether ina pan. Bring to boil, then rmove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.
• It is better the second day.
• Enjoy with scoopable tortilla chips.

TEXAS CAVIAR

Steps:

• Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
• Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
• Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.