Memorial Day weekend is the unofficial launch of the summer entertaining season, outdoor barbecues, picnics, and backyard gatherings. And according to 'old, almost antiquated' etiquette rules, it's the first weekend one can begin wearing white shoes without being targeted by the invisible fashion police for committing a fashion faux pas. But beyond planning one's social calendar or worrying about 'what not to wear', there is greater significance to this weekend; the opportunity to honor, remember, and celebrate all of those who sacrificed their lives to protect ours. Whether these heroes are known or unknown to us, our lives are more blessed because of them.
A couple of weeks ago I was at the wedding shower for the daughter of one of my very best friends. It was the first time I met the bride-to-be, however, having listened to the stories of her life over the course of the past twenty or so years it was as if I had known her since the day she was born. It was also the first time I tasted Texas Caviar. I couldn't help but wonder 'where has this been all my life?'. The dish was created sometime in the 1940s in, where else but Texas (the black-eyed capital of the country) by Helen Corbitt, head chef at Neiman Marcus for seventeen years. Served for the first time at a New Year's Eve gathering in Austin, the original recipe was made only with black-eyed peas, onion, garlic, salad oil, wine vinegar, salt and black pepper. There are many variations to the Texas Caviar recipe (sometimes called Cowboy Caviar) as the ingredients in today's bigger is better versions have expanded to include corn or hominy, red or green peppers, jalapeños, tomatoes, green chilies, and cilantro.
Up until recently I haven't been a big fan of cilantro (also known as coriander or Chinese parsley). Maybe my tastes are changing. If you happen to be someone who has avoided eating or making any dish with cilantro as one of the ingredients, this Texas Caviar could be what changes your mind about it. Seriously.
In addition to a half-cup of a chopped Spanish (or red) onion, this version also includes four thinly sliced green onions (using both the green and white parts).
Chopped garlic, cilantro, red pepper, and jalapeños add texture, color, and flavor. The seeds (or heat) of the jalapeños are removed before chopping.
Bringing everything together is an eight ounce bottle of Italian dressing and a half teaspoon of kosher salt. The flavors of the Texas Caviar are optimized if allowed to marinate for several hours or overnight in the refrigerator.
Often served with corn chips, this Texas Caviar is so good you can eat it with a spoon making it versatile enough to be either an appetizer or side dish. It is only fair I warn you this new favorite obsession of mine is slightly addictive. As an added bonus it's on the healthier side of the food continuum allowing you the guilt-free indulgement of your favorite alcoholic beverage.
Texas Caviar (inspired by a recipe from a Texas cafe located somewhere in Lubbock, Texas)
Ingredients
2 cans blackeyed peas, drained and rinsed (15.5 ounce size)
1 can white hominy, drained and rinsed (15.5 ounce size)
1 can green chilies, chopped and drained (4 ounce size)
1 red pepper, finely chopped
4 green onions (white and green parts), thinly sliced on the diagonal
1/2 cup finely chopped Spanish or red onion
3 cloves of garlic, finely minced
1/2 cup cilantro, chopped
8 ounce bottle of Italian dressing (recommend Wishbone Italian dressing)
2-3 jalapeños, stemmed, seeded and diced (Note: I used 2 jalapeños for this recipe)
1/2 teaspoon kosher salt
Blue Corn Chips or any kind of corn chips for dipping
Directions
1. Mix all ingredients together in a large bowl. Cover and chill overnight.
2. Serve with blue corn or any kind of corn chips for scooping.
Marsh leading into Nicolet Bay in Peninsula State Park (Wisconsin)
Blossoming cherry tree in a Wisconsin orchard.
A sculpture resting comfortably on the grounds of an art gallery.
Love the view of standing under a tree in the woods.