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Food And Nutrition

Texas Caviar Black-Eyed Pea Dip With Jalapeño Peppers

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Black-eyed peas are responsible for why this dish is referred to as Texas caviar (aka cowboy caviar) a humorous comparison due to their resemblance to caviar. This tasty Tex-Mex appetizer (or snack) for black-eyed peas dip is flavored with lots of chopped cilantro, avocado, garlic, tomatoes, and peppers. It’s not smooth like hummus or an old-fashioned French onion dip but slightly more chunky, like a bean salsa. You could even pass it off as a cold salad if you wanted to; in fact, it’s often interchangeably referred to as a salad or a dip.

If you’ve never tried them before, black-eyed peas have a nutty and earthy taste and the texture is dense and firm, yet a bit soft. Make this dip a day in advance and refrigerate overnight for the best flavor. Bring it to your next potluck or outdoor cookout, where you can serve it with tortilla chips or toasted pita bread.

Ingredients

  • 3 (15-ounce) cans black-eyed peas with chopped jalapeño peppers, drained
  • 1 purple onion, chopped
  • 3 tomatoes, chopped
  • 3 cloves garlic, chopped
  • 2 avocados, chopped
  • 2 jalapeño peppers, chopped
  • 1 green bell pepper, chopped
  • 1/2 bunch cilantro, chopped
  • Zesty Italian salad dressing, as needed
  • Saltto taste
  • Freshly ground black pepperto taste

Method

  1. Gather the ingredients.

  2. Combine the black-eyed peas, chopped vegetables, and cilantro with the Italian dressing until you get a good consistency for dipping.

  3. Add salt and pepper and refrigerate overnight.

  4. Serve with tortilla chips or toasted pita bread.

  5. Enjoy!

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Food And Nutrition

Sherry trifle

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Ingredients

  • 1 packet trifle sponge fingers, broken into 5cm/2in pieces
  • 150g/5oz amaretti biscuits or ratafias
  • 150ml/5fl oz sweet sherry
  • 1 tbsp cognac
  • 4 tbsp blackberry or raspberry jam
  • 450g/1 lb fresh blackberries
  • 450g/1 lb fresh raspberries
  • 85g/3oz toasted flaked almonds
  • 600ml/1 pint ready-made custard

For the syllabub topping

  • 125ml/4fl oz sherry
  • 2 tbsp brandy
  • 1 lemon, juice only
  • 55g/2oz caster sugar
  • 425ml/15fl oz double cream
  • freshly grated nutmeg

To garnish

  • 2 oranges, grated zest only
  • 85g/3oz flaked almonds

Method

  1. Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.

  2. Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard.

  3. To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don’t over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refigerate, preferably overnight.

  4. Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.

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Food And Nutrition

Dorset apple cake

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Ingredients

  • 150g/5½oz unsalted butter, softened, plus extra for greasing
  • 75g/2½oz caster sugar
  • 75g/2½oz soft light brown sugar
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • ¼ tsp fine salt, plus a pinch
  • 1 tbsp vanilla extract
  • 3 free-range eggs
  • 175g/6oz plain flour
  • 35g/1¼oz wholemeal flour (or wholemeal spelt flour)
  • 2 tsp baking powder
  • 2 medium bramley apples, cored, peeled and cut into 1cm pieces
  • 1 tbsp cornflour
  • 15g/½oz demerara sugar

Method

  1. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in cake tin with baking paper.

  2. Beat the butter, caster sugar, light brown sugar, nutmeg, cinnamon, salt and vanilla extract together in a stand mixer with paddle attachment, until light and fluffy. Add the eggs one at a time, beating well after each addition.

  3. Mix the flours, baking powder and a pinch of salt together in a separate bowl, then gradually mix into the butter, sugar and egg mixture with a spatula or wooden spoon, stirring well to make sure there are no pockets of flour. Mix the apple pieces together with the cornflour until well coated, then combine with the cake mixture.

  4. Tip the cake mixture into the prepared tin and sprinkle with the demerara sugar. Bake for 45 minutes, or until a skewer inserted into the middle comes out clean.

  5. Remove from the oven and allow to cool completely in the tin before serving with a cup of tea or a drizzle of cream.

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Food And Nutrition

Chocolate Halloween cobweb cake

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Ingredients

  • 250g/9oz unsalted butter, softened, plus extra for greasing
  • 250g/9oz caster sugar
  • 4 free-range eggs, lightly beaten
  • 1 tsp vanilla extract
  • ½ tsp black gel food colour (optional)
  • 50g/2oz cocoa powder
  • 200g/7oz self-raising flour
  • 200g/7oz dark chocolate (at least 70% cocoa solids), chopped into small pieces
  • 200ml/7fl oz double cream
  • 10 white marshmallows
  • edible candy eyes
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