26 June, 2015

Texas Caviar | JL Celebration Cookbook

For this Texas Caviar recipe, I substituted light agave nectar in the Marinade for the granulated sugar used in the original Junior League recipe. I use overstrike  (like this) below to denote changes I made to the original ingredient quantities or substitutions.



Texas Caviar (adapted)


Texas Caviar ingredients
Makes about 3-quarts / 2.8-liters
About forty (2.4-oz) appetizer servings
Marinade
3/4 cup (6-oz US) apple cider vinegar Rosemary-Thyme-Jalapeño Red Wine Vinegar
1 Tbsp water fresh lime juice
+ 1/4 tsp lime zest
If needed, + 1 Tbsp white wine vinegar (7% acidity) to increase tartness
1/2 cup (4-oz US) vegetable oil extra virgin olive oil
1 cup sugar (1 Tbsp + 1 tsp) Wholesome Sweeteners Organic Blue Agave, Light 
1 tsp kosher salt
1/2 tsp freshly-ground Lemon Pepper

Dip
1 (15-oz / 425g) can pinto beans
1 (15-oz / 425g) can garbanzo beans
1 (15-oz / 425g) can black beans
1 (15-oz / 425g) can (12- to 16-oz) bag frozen black-eyed peas, defrosted and drained well
2 (11-oz) cans shoepeg corn, 2 (15.25-oz/432g) cans golden sweet whole kernel corn
2 (4-oz) cans diced green chiles, drained 1/2 to 1 seeded and finely chopped fresh jalapeño pepper, reserving some seeds for increasing heat intensity, as desired 
1 (2-oz) jar finely chopped pimiento, drained
1 cup finely chopped green orange or red bell pepper, about one medium 
1 cup finely chopped celery organic celery, about five stalks
1 small 1 cup finely chopped sweet red onion, about half of one large

Garnish
Red cabbage leaves, cleaned and core removed, to line serving dish
Green onion tops and/or 
Small-diced fresh avocado for the top center of the dish and
Lemon juice for dipping the avocado to prevent it from browning

For serving
Tortilla chips or scoop chips


Texas Caviar Directions
Prepare the Marinade
In a saucepan, combine all of the Marinade ingredients and bring to a boil, stirring occasionally.

Remove from heat and set aside to cool to room temperature.


Combine Dip and refrigerate for twenty-four hours
Drain and rinse each can of beans and corn under cold water. In a large colander, drain all well.

In a large bowl, combine all of the Dip ingredients.


Texas Caviar legumes combined (except for Black-Eyed Peas I forgot)


Texas Caviar aromatics


Texas Caviar before adding the Marinade


Pour over the cooled Marinade and toss well to coat.

Cover and chill for twenty-four (24) hours for the flavors to mingle with one another. For tips about marinading in a ziploc plastic bag, see Notes below.


Drain, garnish and serve
If desired, use a slotted spoon to transfer the Texas Caviar to a glass bowl or shallow dish lined with red cabbage leaves. Refrigerate the reserved Marinade. 

If you choose to garnish further, add the chopped scallion tops and/or diced fresh avocado at the last minute before serving with tortilla chips.


Refrigerate unused portions
Add back any reserved Marinade to the Texas Caviar before covering and refrigerating unused portions. 



Adapted Texas Caviar without draining Marinade before serving


Adapts the Association of Junior Leagues International, Inc., The Junior League Celebration Cookbook: A Treasury of the 400 Most Requested Recipes from Junior League Cookbooks (New York: G. P. Putnam's Sons, 2000), 36. Previously, the recipe appeared in Junior League of Wheeling, Inc.Treat Yourself to the Best Cookbook (Wheeling: Junior League of Wheeling, Inc., 1989). [Page unknown.]     Back to Top



Texas Caviar Notes
Any pools of Marinade in green and white bowl photos result from an incident where I forgot to buy black-eyed peas which would have added about another 1.5- to 2-cups of solids. 

In the Marinade, I use less of the agave nectar light to substitute for one cup of granulated sugar than the 2/3 cup (10.5+ Tbsp) suggested on the company's website. I like the balance of flavors in the modified Marinade. 

If you use more agave nectar, be sure to reduce other liquids in the recipe as suggested via the company's web site.




I have substituted one (15-oz / 425g) can of organic cannellini beans for the garbanzo beans; I prefer the garbanzo in this recipe.

Next time I will use frozen black-eyed peas (defrosted). 

For canned chilies. I will occasionally use one (4-oz / 113g) can Ortega Hot Fire Roasted Diced Green Chile Peppersdrained and chopped into smaller pieces, instead of my preferred fresh jalapeño pepper. For us, one (4-oz) can of the hot chile peppers is plenty.

Without the black-eyed peas, here's a photo of just the other legumes and shoepeg corn for purposes of considering the color impact of substitutions.


Texas Caviar legumes 
(Even after making a special trip, I forgot to buy Black-Eyed Peas!)


For example, I made a batch of this recipe using red kidney beans because I thought I would like the additional color; however, I will not do that again because, in my opinion, the kidney bean looked out of place in this dish. I think the kidney beans are too large and do not contribute any significant flavor improvement.

I chose an orange bell pepper because I was omitting the pimento and the orange bell peppers were on sale. Since the fresh jalapeño pepper and celery are both finely diced, however, I think green, red, or orange bell pepper add nice color to this recipe.


Texas Caviar marinating before serving


After combining all of the ingredients I spoon them into a resealable heavy-duty plastic bag to make it easier to redistribute the Marinade. Just turn the bag over several times during the twenty-four (24) hour rest time in the refrigerator.     Back to Top


Resealable bag of Texas Caviar inside two grocery bags


Then, I place the resealable bag inside two plastic grocery bags and lay the bundle flat inside a (9- x 13-inch) baking pan because this arrangement provides additional protection from possible spills or punctures, and facilitates lifting.     Back to Top
   
  

Adapts the Association of Junior Leagues International, Inc., The Junior League Celebration Cookbook: A Treasury of the 400 Most Requested Recipes from Junior League Cookbooks (New York: G. P. Putnam's Sons, 2000), 37. Previously, the recipe appeared in Junior League of Wheeling, Inc.Treat Yourself to the Best Cookbook (Wheeling: Junior League of Wheeling, Inc., 1989), 36.  Back to Top




Index
black beans
garbanzo beans
pinto beans
Salads

Page Last Modified 13 May 2016

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