Monday, February 21, 2011

Big Old Texas... caviar

Last year I hosted a Texas BBQ for some Twitter fans of the awesome show Friday Night Lights. On this day, a bunch of us discovered we ♥ Texas caviar. I made it again recently and a few of you asked that I share the recipe.

I've pretty much stuck to the recipe found on Chow with a few alterations. The Homesick Texan has another version with Tabasco in the dressing which sounds delish too. You must give her potato salad a go too. It was so yummy.

Back to the Texas caviar...


For the dressing:
1/4 cup red wine vinegar
1 medium garlic clove, finely chopped
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 tablespoons canola oil

The dressing is pretty easy and I've stuck to it as all the ingredient are easy to come by here in Australia.

For the actual salad:
2 medium cobs white corn, shucked. I don't know what white corn is. I just bought standard corn from the market and threw it in the oven with husk still on. Supermarkets sometimes sell them with part of the husk removed. I recommend wrapping in foil before cooking. I've also cooked this on the BBQ.
1 (425g) can black-eyed peas, drained and rinsed.I haven't found these canned but you can find them dried at both Tully's and South Melbourne Market (other places I'm sure). I use about a 1-1 1/2 cups of dried black eyed peas and let them soak over night. I also cooked them in boiling water until tender then drained and cooled.
2 Pickled JalapeƱos, stems removed and finely chopped (sometimes I leave out if none available)
1 medium Roma tomato, seeded and cut into small dice. I use a bit extra cos I like tomato. Plus I leave the seeds too (Texans must be getting peeved at my improvisations :P)
3/4 cup red bell pepper, seeded, white pith removed, and cut into small dice
1/2 cup white onion, small dice (I've been using Spanish onion as I prefer it)
2 tablespoons finely chopped fresh cilantro/coriander

For the dressing:
The recipe instructions state to: "Combine vinegar, garlic, salt, cumin, and pepper in a large nonreactive bowl. While whisking constantly, slowly add oil in a thin stream until completely incorporated; set aside." While I have made this several times, this is the first time I've actually noticed this. Hehehe recipe schmecipe. Just mix it.

For the salad:
Heat the oven to 230°C and arrange a rack in the middle. Roast corn until knife tender and golden brown in spots, about 25 minutes (remember you can cook this on BBQ too). Remove to a cutting board until cool enough to handle, about 2 minutes, then slice kernels off the cobs; set aside.
Add black-eyed peas, jalapeƱos, tomato, bell pepper, onion, and reserved corn to the bowl with the dressing and stir until well coated. I get my hands in here and mix it the salad and make sure everything is well coated. Cover and refrigerate for at least 4 hours or overnight. 

When I made this recently, I served it with a marinated butterfly chook which we BBQ'd. This is a great little salad for summer BBQ's - colourful, delicious and easy to make. 

Thanks to Chow for sharing their delights and hopefully not caring if I butcher it slightly.  


Thursday, February 10, 2011

How am I doing?

 Last month I set out some goals for the year so I thought I'd share an update:
  • Who knew the exercise goal would be the one I'd stick to the most? I do love taking my Peggy out for a spin especially along the bay. I've consistently stuck to 2-3 rides per week and have racked up 134.99km in January. w00t! w00t!
  • Not so good with Meatless Mondays. I've done it once. Managed to squeeze one in on January 31. I'm not limiting this to Monday to make it easier. My downfall is rushing off to get sushi for a late lunch and forgetting about it. Might need a post-it note at work.
  • Haven't signed up for any tap, hula hoop or circus classes yet but I'm in talks with the lovely Star about being my circus accomplice. Hoop classes are currently booked out so I have been giving them a bit of a whirl at home. I must, I must, I must decrease my gut ..that's how it goes, right? :P
  • Currently reading Barrie Cassidy's The Party Thieves. Nearly done.
  • While I haven't signed up to any cooking classes yet I have mastered my seared tuna and soba noodles dish. This is Highly recommended for a hot day! I also made some Donna Hay yummies - chicken and lemongrass skewers and a ginger beef noodle with chilli broth. Sooo damn good.
  • Now my biggest disappointment so far was not making it a whole month without a parking fine. It was Friday 28, I had a meeting at 10 that started at 11. Then another impromptu meeting followed and BAMM! I got done again. Big fat *facepalm* *sigh* *cry* *weep* 
In summary: 1 parking fine, 2 noodle dishes, 134.99 km and a book half read.

Wish me luck for this month.

GB xx