February 01, 2011

Cowboy Caviar

I had never heard of cowboy caviar until I searched for recipes that would use up an extra can of black eyed peas we had.  I ended up following this recipe with the following three exceptions: I used dried instead of fresh basil, I used Dijon mustard instead of dry mustard powder and I omitted the hot pepper sauce.  This food blog gives an interesting account of the origins of cowboy caviar, if you're curious.


Oil and red wine vinegar.


So I made the recipe yesterday, since it advises to refrigerate for 24 hours before serving, and Chris and I tried it today upon getting home from work.  We're home a couple hours early due the storm that's crippling a 1/3 of the country right now.

First of all, the salad is fantastic on it's own.  After that sample, I tried it inside two "Itsy Bitsy" pita pockets and that was also fantastic.  On a side note, I really like this new pita size that Kangaroo is making.


Finally, I blended some with my Cuisinart Immersion Blender to make a dip for tortilla chips.  The dip was ok, but I definitely prefer the salad un-blended.  The dip reminded me of wet cat food, and the great flavors were no longer as strong.