So, here I sit in the hotel in French Lick, Indiana for the last time. Checkout is at 1 p.m. Beloved is coming to get me and I’ll join him at the client site for the remainder of the working day, then we are driving to Louisville, Kentucky for the night. Tomorrow, we drive home.
This is my last chance at room service, which I am convinced is the greatest invention in the history of all mankind. If I didn’t think the company bookkeeper would kill me, I’d order one of everything.
Oh, wait – I am the company bookkeeper.
Anyhoo, I can’t go a whole week without boring you all to tears with a new recipe, so here’s this weeks: Texas Caviar. Popularized by Helen Corbitt, the famed 1950s food consultant and cookbook author who directed food service at Neiman Marcus in Dallas, it isn’t really caviar, of course, it’s really more of a salsa. And my, oh my – is it tasty. Even if you’re not a fan of black-eyed peas – silly you! – you’ll like this. It’s absolutely marvelous with good, crisp tortilla chips.
serves me and Beloved if you’re not quick
2 cans black-eyed peas
1 tablespoon olive oil
1 small can of chopped green chiles
dash – or two – of your favorite hot sauce
2 tablespoons minced onion
2 tablespoons minced celery
2 tablespoons apple cider vinegar
1/4 teaspoon salt
freshly ground black pepper, to taste
1/2 cup thinly sliced green onion
1 tablespoon minced fresh cilantro, minced
2 plum tomatoes, diced
Drain peas, rinse with cold water and drain again.
Combine olive oil, chilies, hot sauce, onion, celery, vinegar, salt and pepper, and mix well. Pour over peas and stir gently. Refrigerate for several hours or overnight, if possible.
At serving time, add the green onions, chopped tomatoes and cilantro, and stir gently to mix. Serve with tortilla chips.