Connect with us

Food And Nutrition

Texas Caviar Black-Eyed Pea Dip With Jalapeño Peppers

Published

3 months ago

on

FacebookTwitter

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
  • Salt, to taste
  • Freshly ground black pepper, to 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!

READ ALSO  Kati rolls
Related Topics:
Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Food And Nutrition

Sherry trifle

Published

3 months ago

on

June 16, 2023

By

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.

READ ALSO  Grilled Boneless Turkey Breast
Continue Reading

Food And Nutrition

Dorset apple cake

Published

3 months ago

on

June 16, 2023

By

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.

READ ALSO  Beef and ale stew with dumplings
Continue Reading

Food And Nutrition

Chocolate Halloween cobweb cake

Published

3 months ago

on

June 16, 2023

By

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

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. To make the cake, grease and line a 20x30cm/8x12in rectangular cake tin with baking paper.

  3. Beat together the butter and sugar with a hand-held mixer until pale and fluffy. Add the eggs, a little at a time, beating well between each addition. Add the vanilla extract and the black gel food colouring, if using, with the last of the egg.

  4. Sift together the cocoa powder and flour into a bowl. Fold the flour into the butter mixture until fully combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon.

  5. Bake for 30 minutes, or until springy to the touch (a skewer inserted into the centre of the cake should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.

  6. To make the chocolate ganache icing, put the cream into a saucepan and bring just to the boil. Pour into a heatproof bowl. Add the chopped chocolate, a little at a time, and stir until completely melted and the ganache is smooth and glossy. Leave to cool for a few minutes until it feels just warm to the touch.

  7. Place the cake (on the cooling rack) onto a large sheet of newspaper or baking paper. Pour half the ganache onto the centre of the cake and spread out evenly to coat the top and sides, adding more as needed, to make a nice even coat. Allow to cool and set.

  8. Meanwhile, lightly butter a non-stick saucepan, add the marshmallows and melt over a low heat, stirring frequently (or place in a lightly buttered heatproof bowl and microwave in 10 second bursts until melted, stiring often). The marshmallows don’t need to melt completely before you remove them from the heat – they will continue melting on their own – but don’t burn or overheat the marshmallow.

  9. Check the marshmallow isn’t too hot before taking a pinch between your fingers and pulling it apart so it makes thin strands. Drape the strands all over the cake in an irregular zig zag fashion. When the marshmallow in your fingers cools too much to pull, rinse your fingers in warm water and start again with another pinch. Place the edible eyes in pairs in the gaps between the marshmallow cobweb.

READ ALSO  Quiche Lorraine
Continue Reading

Trending