Texas Caviar

Texas CaviarSo, 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.

Texas Caviar

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.

Printable version (requires Adobe Reader)

12 thoughts on “Texas Caviar”

  1. I’ve never had room service, though between my misspent youth and improper middle age I have been in a hotel room with more than one millionaire and heir to millionaire. I guess I just never knew the right kind of rich guy; I am barely allowed to touch the mini bar peanuts.

    As for the Texas caviar, I have never been a lover of black eyed peas but this looks like solving the annual dilemma of how to eat enough of them on New Year’s Day. I’m thinking that if you throw in some chillis, cilantro, onions and olive oil, and toss them down with tortilla chips, I am going to have no problem with their get rich quick solutions.

    If you don’t know what I am talking about, no doubt Jan will explain. She’s a southern gal who knows all about money peas.
    .-= Duchess´s last blog ..This mess is so deep and so wide and so tall =-.

  2. *walks in with her head down* Are we still friends?? I’ve been a bad bloggy friend but I’ve caught up with you now even though I’m only commenting here. I think I have the bloggy blues. I haven’t even replied to the comments on my last two posts and I’m so far behind reading, it’s ridiculous. Your trip to Hocking Hills looks fun but I sure sympathize with you on the dirty accommodations. Been there and done that but isn’t it nice when you get it all cleaned and you KNOW it’s clean now??

    School starts here in less than 2 weeks so maybe I’ll getmy head out of my arse and get a normal life again. LOL That statement even made ME laugh out loud.

    I may not be here all the time but I still love ya as much as ever. MUAH!
    .-= Midlife Slices´s last blog ..As You Know……or maybe not. =-.

  3. I adore room service too. Especially breakfast. Nothing like sitting in your PJ’s on a hotel room balcony, sipping coffee, eating a breakfast you did not have to make, and on dishes and silver you will not have to wash.
    .-= Pseudo´s last blog ..Signs =-.

Comments are closed.