Poor Mans Caviar Recipes

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.

POOR MAN'S CAVIAR

Steps:

• Toss all ingredients to combine. Cover with plastic wrap and refrigerate at least 3 hours or overnight to allow flavors to come together.
• Serve cold or at room temperature.

POOR MAN'S CAVIAR

Steps:

• Mix all ingredients together in a bowl.
• Cover and refrigerate overnight.
• Serve with Frito Scoops or tortilla chips.

POOR MAN'S CAVIAR: EGGPLANT SPREAD

Steps:

• Preheat oven to highest setting, at least 500 degrees F.
• Cut 2 or 3 slits into whole eggplant. Place eggplant directly on the oven rack in the middle of the oven and roast the eggplant until it is tender, about 20 minutes. Keep the slits facing up so that the eggplant does not loose liquids as it roasts.
• The roasted eggplant will look like a flat tire when you remove it from the oven. Using a sharp utility knife, carefully peel skin away from eggplant flesh. Add cooked eggplant flesh and juice to food processor and combine with garlic, allspice, salt, and pepper and parsley. Pulse grind the eggplant into a paste, add a drizzle of olive oil. Transfer to a serving dish. The seeds of the eggplant will make the spread resemble caviar eggs, and so the name: poor man's caviar.
• To serve, surround a bowlful of spread with crusty bread rounds.
• Tidbit: Mixed olives and selections of Italian sheep's milk cheeses are suggested accompaniments to this menu to round out your buffet. They require no recipe or preparation and add something to the offering overall. Place them on the buffet near the eggplant caviar and bread.

POOR MAN'S PUDDING

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• For the maple sauce: Bring the maple syrup, cream, brown sugar and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes.
• For the batter: Cream the butter, sugar and vanilla in a bowl with a mixer. In another bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk, and beating until just combined.
• Divide the batter among 8 ramekins. Pour the syrup over the batter. Bake until golden brown and a toothpick inserted into the center of the pudding comes out clean, about 35 minutes.
• Serve warm with vanilla ice cream.

CLASSIC TEXAS CAVIAR

Steps:

• In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.

BAKLAZHANNAIA IKRA(POOR MAN'S CAVIAR)

Steps:

• Preheat the oven to 425 F, Bake the eggplant on a rack in the center of the oven for about an hour, turning it over once or twice until it is soft and its skin is charred (poke a few small holes in it so it won't explode). Meanwhile, cook the onions in 4 Tbs of olive oil over moderate heat for 6-8 minutes until they are soft but not brown. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl. Remove the skin from the baked eggplant with a small sharp knife, then chop the eggplant pulp finely, almost to a puree. Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 Tbs of olive oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet and simmer for an hour. Remove the cover and cook for an additional half hour, stirring from time to time, until all moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 Tbs of lemon juice and taste for seasoning, adding more salt, pepper, and lemon juice to taste. Transfer the "caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of rye or pumpernickel bread or on some sesame seed crackers.

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.

BAKLAZHANNAIA IKRA (POOR MAN'S CAVIAR)

Steps:

• Heat the oven to 425 degrees. Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.
• Meanwhile, in a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
• Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a pure. Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.
• Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste. Transfer the “caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.

POOR MAN'S CAVIAR

Steps:

• Roast eggplant for 1 hour at 350. When cool, pell and chop the flesh. Saute the onions, green pepper, and celery in oil until golden brown. Add the sautéed vegetables to the prepared eggplant and blend in food processor. Add salt, pepper, and garlic. Stir well. Serve with hot-buttered toast.