Lulus Lower Alabama Caviar Recipes

L.A. (LOWER ALABAMA) CAVIAR

Steps:

• Combine all dressing ingredients in a jar; cover tightly, and shake vigourously to dissolve sugar. Set aside. (sometimes I do this, sometimes I'm lazy)
• In a large bowl combine peas, bell peppers, onions, and tomatoes. Pour dressing over top and toss well.
• Refrigerate for at least 2hr before serving.
• Serve with chips (I recommend Tostito's scoops), saltines, or I've even seen people eat this with a spoon.
• NOTE: You don't have to use all the different bell peppers. This is just for color appeal. Also, you don't have to use cherry tomatoes. You can use grape tomatoes or if you're feeling really lazy, just dice a regular tomato. There's really no wrong way to make this.

LULU'S HIBISCUS SALAD

Steps:

• In a pot of boiling water, cook the hibiscus flowers for 20 minutes. Strain and set aside. For the dressing, in a bowl, whisk together the olive oil, vinegar, mustard and garlic. Thin with a little water if necessary. Season with salt and pepper. Set aside. In a bowl, mix the tomatoes, cilantro leaves, lettuces and onions with the drained hibiscus flowers. Add some dressing and mix again. Season with salt and pepper.

LULU'S LOWER ALABAMA CAVIAR

Steps:

• Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper.
• Marinate for 12 to 24 hours before serving.
• Serve with crackers or tortilla chips.

LEMON CAPELLINI WITH CAVIAR

Steps:

• Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the 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 grated lemon zest. Serve immediately.

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.

INA'S LEMON CAPELLINI WITH CAVIAR

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.