Texas caviar

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MikeS.
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2009/12/05 23:58:15 (permalink)

Texas caviar

First, I have no idea how this got it's name. I just like it.
 
Recipe as I got it, 1 can each of:
 
yellow corn, white corn, black beans, chopped pimento and green chilis.
 
Drain and rinse all of the above.
 
In a non reactive bowl add 1 cup vineager and 1 cup sugar. Add the veggies. Add more marinade, if needed, to cover the veggies. Chill.
 
Let marinade for 24 hours then drain off the marinade and serve.
 
I use 3/4 wine vineager and 1/4 Balsamic. I also add chick peas and asparagus tips that have been well blanched.
#1

15 Replies Related Threads

    Foodbme
    Porterhouse
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    Re:Texas caviar 2009/12/06 01:00:46 (permalink)
    I Googled "Texas Caviar", and got hundreds, maybe 1000's of recipes. Essentially it is a mixture of vegetables and/or legumes in a dressing of some sort that's marinated for a period of time. The combinations are endless.
    #2
    Ice Cream Man
    Double Chili Cheeseburger
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    Re:Texas caviar 2009/12/06 01:14:30 (permalink)
    And here I thought it was going to be Crappy eggs. With gravy of course.
    #3
    Born in OKC
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    Re:Texas caviar 2009/12/06 07:39:10 (permalink)
    Apparently Mike S. is trying to start something again.
     
    Traditional Texas Caviar - in Texas at any rate - is marianated (vinegared) and seasoned  black eye peas with a little minced onion, so help me Helen Corbett. 
     
    Been so since the time she ran the Zodaic Room at Neiman's in Dallas or longer.
     
    The following link has a version of the history and a recipe that would be recognized in Dallas.
     
    http://www.barrypopik.com/index.php/new_york_city/entry/texas_caviar_black_eyed_peas/
     
    The second link takes the history - with Corbett - back even furhter.
     
    http://www.austin360.com/food_drink/content/food_drink/dining_at_home/stories/2006/12/31blackeyedpeas.html
    #4
    EatingTheRoad
    Double Chili Cheeseburger
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    Re:Texas caviar 2009/12/06 07:48:21 (permalink)
    Ice Cream Man

    And here I thought it was going to be Crappy eggs. With gravy of course.


    I was thinking it was going to be some variation of Rocky Mountain Oysters.
    #5
    Foodbme
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    Re:Texas caviar 2009/12/06 11:47:06 (permalink)
    Born in OKC

    Apparently Mike S. is trying to start something again.
     
    Traditional Texas Caviar - in Texas at any rate - is marianated (vinegared) and seasoned  black eye peas with a little minced onion, so help me Helen Corbett. 

     
    THAT sounds like Texas Hummus!

    #6
    Born in OKC
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    Re:Texas caviar 2009/12/08 04:16:27 (permalink)
    MikeS. gave a recipe for a marianated vegetable salad and said he did not recall the origin.  I have a memory of a similar concoction in a second or third tier cookbook of chili recipes, possibly Jane Butel's Chili Madness, where it was attributed to a show biz person,  Ralph Edwards maybe, and called Ralph Edward's Chili Side. 
     
    Perhaps my memory can be verified or corrected by another.  IMO it is not a bad sounding recipe but it is not something I'd want with chili.
     
    #7
    MikeS.
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    Re:Texas caviar 2009/12/11 01:31:37 (permalink)
    I see that I did forget the black eyed peas in the original recipe I gave. And the chopped onion.
     
    With all the family I have in or from Texas I'd never heard of this. Oh well, I really like it. Although a good dose of Beano is called for :)
    #8
    Foodbme
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    Re:Texas caviar 2009/12/11 02:53:42 (permalink)
    MikeS.

    I see that I did forget the black eyed peas in the original recipe I gave. And the chopped onion.
     
    With all the family I have in or from Texas I'd never heard of this. Oh well, I really like it. Although a good dose of Beano is called for :)


    Forget the Beano! Just Blast Away!! True Texan's Love to Blast Away! Does the Campfire Scene from "Blazing Saddles" come to mind?? Political Correctness in the open range has no relevance!
    #9
    EatingTheRoad
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    Re:Texas caviar 2009/12/11 07:45:45 (permalink)
    Foodbme
    Forget the Beano! Just Blast Away!! True Texan's Love to Blast Away! Does the Campfire Scene from "Blazing Saddles" come to mind?? Political Correctness in the open range has no relevance!


    Matter of fact that IS political correctness on the open range

    #10
    enginecapt
    Filet Mignon
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    Re:Texas caviar 2009/12/11 16:39:48 (permalink)
    As well as in my house.
    #11
    Foodbme
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    Re:Texas caviar 2009/12/11 17:40:13 (permalink)
    When our Children are Babies, we encourage them to Burp. We even congratulate them when they do! When they pass a little Gas, we laugh at/with them. THEN something changes----I'm not exactly sure when, but we Chastise them for Burping & Passing Wind??? No wonder our kids are all screwed up! I wish Geoge Carlin were still here to explain all of this to us!
    Not quite sure how we migrated from Texas Cavier to Passing Wind so let's get back on track shal we? I plan on developing a unique batch of TX Cavier, not sure what all is going in it yet, but I put the recipe on here as soon as it's Field Tested!
    (God, I love those Omicrons or whatever they're called. As a Wise Man once said, "An Omicron is Worth A Thousand Words!")
    post edited by Foodbme - 2009/12/11 17:48:02
    #12
    MikeS.
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    Re:Texas caviar 2009/12/11 23:31:35 (permalink)
    Omicron???

    I think you mean emoticon. As in an emotional icon.
    #13
    Foodbme
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    Re:Texas caviar 2009/12/12 02:38:33 (permalink)
    MikeS.

    Omicron???

    I think you mean emoticon. As in an emotional icon.


    Omicron, Emoticon-----whatever----I'm Tech Challenged, remember??
    #14
    enginecapt
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    Re:Texas caviar 2009/12/12 02:41:44 (permalink)
    Omicron is a letter in the Greek alphabet.
    #15
    Born in OKC
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    Re:Texas caviar 2009/12/20 05:57:24 (permalink)
    Born in OKC

    MikeS. gave a recipe for a marianated vegetable salad and said he did not recall the origin.  I have a memory of a similar concoction in a second or third tier cookbook of chili recipes, possibly Jane Butel's Chili Madness, where it was attributed to a show biz person,  Ralph Edwards maybe, and called Ralph Edward's Chili Side. 
     
    Perhaps my memory can be verified or corrected by another.  IMO it is not a bad sounding recipe but it is not something I'd want with chili.
     

     
    Well, I was wrong.  Its not in Butel.  I am curious now, will keep looking unless someone beats me to it.

    #16
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