Texas caviar is simply a black eyed pea salad. I ate it for the very first time yesterday and liked it, but y'all know me - I can't leave a recipe alone.
It just needed more...... Here is what I did:
3 cans black eyed peas, rinsed
1 can sweet corn
1 small jicama, diced to be the same size as the peas and corn
1 diced red pepper, 1 diced yellow pepper
4 scallions sliced thinly
1 small purple onion, diced and rinsed under cold water
1 bunch cilantro, chopped
2 poblano peppers that have been roasted, peeled, seeded and diced
Juice of 2 - 3 limes
1/2 cup really good olive oil
1 teaspoon each salt and pepper
Mix all ingredients together and taste for seasoning.
Also, be sure to dice up an avocado and add it as a creamy and cool surprise in this salad. I promise you that no one will be disappointed.
From the heart of my purple kitchen to you,
Enjoy!!!
S.
Showing posts with label cornbread. Show all posts
Showing posts with label cornbread. Show all posts
Sunday, January 1, 2012
Friday, August 5, 2011
365 in 365 - #100 - Cornbread Stuffed Hatch Chiles
One of the best things in the world are Hatch chiles. Each year, the bounty of mild to hot peppers is incredible and I purchase TONS of them to cook and freeze. I buy them fresh and fire roasted and prepare them for use all year long. There is something so sublime about Hatch chiles. Yes, they really are different than "regular" chiles.
These are the chiles that the chile pepper wreaths are made from. We have "ristras" hanging in the kitchen and usually have a pepper wreath on the front door in the cooler weather.
One of my favorite ways to fix them is to stuff them. One very unique way that I prepare them is to fill them with my favorite cornbread recipe and bake them. The cornbread recipe I use is a sweet version and everyone has their favorite. Basically, prepare the chiles in this manner:
First, wash the peppers and then cut the tops off of them and remove the seed pod. Line a jelly roll pan with tin foil and spray it with cooking spray. Then, take strips of tin foil and create a "log" about 2 inches in diameter by scruntching up the tin foil to form the log.
Then, mix up your cornbread recipe and fill the peppers about 2/3 of the way with the batter, being sure to get the batter down into the tip of the pepper.
Place the peppers with the open end up on the tin foil log and bake according to the cornbread recipe.
I think you will be surprised at just how wonderful these are. These also freeze very well if sealed well in saran wrap.
More Hatch chile recipes will be coming your way over the next few weeks.
From my purple kitchen to you!!!
Enjoy,
S.
These are the chiles that the chile pepper wreaths are made from. We have "ristras" hanging in the kitchen and usually have a pepper wreath on the front door in the cooler weather.
One of my favorite ways to fix them is to stuff them. One very unique way that I prepare them is to fill them with my favorite cornbread recipe and bake them. The cornbread recipe I use is a sweet version and everyone has their favorite. Basically, prepare the chiles in this manner:
First, wash the peppers and then cut the tops off of them and remove the seed pod. Line a jelly roll pan with tin foil and spray it with cooking spray. Then, take strips of tin foil and create a "log" about 2 inches in diameter by scruntching up the tin foil to form the log.
Then, mix up your cornbread recipe and fill the peppers about 2/3 of the way with the batter, being sure to get the batter down into the tip of the pepper.
Place the peppers with the open end up on the tin foil log and bake according to the cornbread recipe.
I think you will be surprised at just how wonderful these are. These also freeze very well if sealed well in saran wrap.
More Hatch chile recipes will be coming your way over the next few weeks.
From my purple kitchen to you!!!
Enjoy,
S.
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