Showing posts with label hors doeurves. Show all posts
Showing posts with label hors doeurves. Show all posts

Wednesday, September 23, 2009

Texas Caviar




When John was home this summer he loved this black-eyed pea salad.  I made it for Megan and Chris too.  Chris really wanted the recipe.  I guess those five recipes I taught Megan don't really even get her one week worth of dinners.

Texas Caviar 


Two 15 ounce cans black-eyed peas, rinsed and drained
2 medium tomatoes or 4 romas, chopped (about 1 ½ cups)
1 jalapeƱo pepper, seeded and minced
¼ c. diced red onion
3 green onions, chopped, white and green parts
1 c. chopped bell pepper, any color or a combination
¼ c. chopped fresh cilantro
2 cloves of garlic, minced
1 C diced celery
1 C canned or frozen corn (opt)

Dressing:

1/2 C cider vinegar
1/2 C Oil
1 t. salt
1 T sugar
½ t. freshly ground black pepper
1 t. dried oregano
1 t. ground cumin

Combine all of the vegetables in a large bowl.

Whisk dressing ingredients together and pour over salad. Mix well to combine. Cover, refrigerate, and allow to marinate for at least 2 hours. Before serving, taste and add extra vinegar, salt or pepper if necessary.

You can eat this plain, like a salad or with tortilla chips as a dip.

Monday, September 21, 2009

Bruschetta

1 1/2 cups chopped Roma plum tomatoes.. this is about 6 to 8 tomatoes
2 tablespoons diced red onion
1 large clove garlic minced
2 tablespoons chopped fresh basil... 4 to 6 small leaves
2 tablespoons olive-oil
1/2 teaspoon balsamic vinegar
dash ground black pepper

1/2 loaf French baguette
1/4 teaspoon garlic salt

Combine the tomatoes, red onion, garlic and basil in a medium bowl.
Add 1/2 tablespoon oil, vinegar, salt and pepper and mix well.
Cover the bowl and let it sit in the refrigerator for at least 1 hour.

When ready to serve, preheat the broiler and slice the baguette in 1 inch slices.
Combine the remaining 1 1/2 tablespoons of oil and the garlic salt. Brush both sides with the oil mixture. Brown under the broiler 1 to 2 minutes per side, or until brown.

I put the toast on a platter with the brushetta next to it so that each guest could make their own and the toast would not get soggy.

I served this to Joe's homecoming group. It was a huge hit!