NOT-U-KNOW-WHO'S TIPPAH COUNTY CAVIAR
and NEITHER is the recipe that claims to be when googled up! But MY version of Tippah County Caviar is a lot closer... and better because IT IS! I had no idea I'd LOVE TCC when I went to THAT café when it opened... so naturally I wanted the recipe and gooled it! WOW... so misinforming that I'd easily believe it was purposely planted online! Made one small batch as was ONE TIME & realized I'd been bamboozled! So I fixed THE PROBLEM because THIS IS GOOD & SO GOOD FOR YOU! This makes a "small batch" about 4-5 cups.
Provided by grantg
Categories Onions
Time 55m
Yield 4-5 cups, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cover with water & bring Purple Hull Peas to a boil for 3 minutes in a medium saucepan, reduce to simmer for 20 minutes, and then drain and place in cold water bath.
- Meanwhile, prep and chop all the fresh vegetables placing them in a 2-quart pitcher or mixing bowl. Add the jarred diced pimientos (drained) if using them.
- Drain the chilled peas & add to the chopped vegetables. Gently fold to mix.
- Combine the oil, vinegars, and wine in a measuring pitcher. Add the garlic powder, salt, and ground black pepper. Add the hot sauce and whisk until combined. Pour over vegetables and fold gently to combine and blend. Better if allowed to chill 4 hours in refrigerator, stirring occasionally to blend with liquid dressing. Keeps well but will disappear quickly.
- Note: Preparation Time does not include chilling time & the dish can be eaten immediately but is better when allowed to marinate. Serve well-drained of marinade -- this also reduces the actual fat & calories per serving. Most people leave any excess marinade in the bottom of empty dish.
Nutrition Facts : Calories 259.6, Fat 7.6, SaturatedFat 0.7, Sodium 55.4, Carbohydrate 35.5, Fiber 6.4, Sugar 4.2, Protein 13.7
MISSISSIPPI TIPPAH COUNTY CAVIAR FOR A CROWD
Not-U-Know-Who's caviar for a crowd... the scale of the recipe found using Black-Eyed Peas if you google looking for an "eatery & café" recipe. There may be a café somewhere using B-E Peas for this "caviar" of the south, but not at the famous chain now come to my home town! This is surprisingly YUMMY and disgustingly healthful... and will be gone if taken to a large gathering covered dish. It is ALMOST addictive to nearly everyone who tries it. For all I know, folks in Mississippi might make this using Black-Eyed peas from a can... if so & this is desirable, use the googled recipe.
Provided by grantg
Categories Onions
Time 2h
Yield 4-5 quarts, 30 serving(s)
Number Of Ingredients 16
Steps:
- In a large soup pot or dutch oven, bring the purple hull peas to a boil for 3 minutes, reduce to a simmer for 20 minutes, then drain & cover with cold water & ice to chill to stop cooking.
- Prep and dice all the fresh vegetables & place them in a large mixing bowl. Add the drained pimientos. Drain the chilled purple hull peas & add to the bowl. Fold gently to mix all the vegetables into a colorful blend.
- In a separate bowl or quart pitcher combine the oil, vinegars, red wine, seasonings, and hot sauce for the dressing. Whisk together until well blended and salt is dissolved.
- Pour over the dressing over the vegetables and fold gently until blended and coated. Best served chilled for 4 hours, occasionally folding the vegetables in the dressing to marinate them uniformly.
- Keeps well so can be made a day ahead & gets better the longer it marinates. Serve chilled or at room temp -- delicious either way. Probably will disappear quickly -- almost addictive once tried.
- Note: Prep time does not include chilling time.
- If desired, tri-color pepper mix can be all yellow or orange since red and green will still be in mix for a colorful presentation.
Nutrition Facts : Calories 278.9, Fat 8.1, SaturatedFat 0.7, Sodium 77, Carbohydrate 37.7, Fiber 6.8, Sugar 4.8, Protein 14.5
MISSISSIPPI CAVIAR
Black-eyed peas, black beans, corn, tomatoes, onions and peppers in a zesty dressing. A cool salsa in the hot summer!
Provided by mailbelle
Categories Sauces
Time 2h15m
Yield 8 cups
Number Of Ingredients 14
Steps:
- Combine first 11 ingredients (peas through Italian seasoning) in a large bowl. Stir well.
- Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours.
- Serve with tortilla chips. Makes about 8 cups.
Nutrition Facts : Calories 282.3, Fat 14.7, SaturatedFat 2.1, Sodium 344.4, Carbohydrate 32.1, Fiber 7.4, Sugar 3.7, Protein 8.3
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