The simple, make-up dish that disappears first
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Why does it work
- The use of peas with dried black mugs and cooking with aromatics gives them a deep taste, but they can use canned food if they are short.
- Black -eyed peas run through salted water seasons and shorten the cooking time.
- Cooking fresh corn directly under a cooking preserves its juiciness and the crispy bite.
- If you rest the salad for 15 minutes before serving, you can merge the flavors.
A name like “Cowboy -Kaviar” can’t help but ring a smile. It is playful, a little cheeky, completely unpretentious, and despite the “caviar” part, there is no fishing in sight. Also known as Texas Caviar, the court was founded in the 1940s by Helen Corbitt, a cook from the state of New York, the culinary director at Neiman Marcus in the city center of Dallas, according to an article in 2022 in The Dallas Morning News. The colorful mixture of beans, corn, peppers, tomatoes and herbs owes potluck tables and garden grills more than black-tie galas. Since the 1940s, Cowboy Caviar has become a popular staple in the south and beyond, which appreciates for its bright aromas, striking colors and the ability to keep itself as a dip and salad.
Cook your peas with black eyes
This recipe for cowboy caviar comes from my colleague Giovanna VazquezFrom our Birmingham test kitchen in Birmingham, Alabama. She takes the time to persuade the maximum taste from every component, starting with the peas of black eyes. While many recipes use the use of peas from black -seater in cans, it is worth starting with dried peas and cooking them with aroma. A soak overnight In salted water not only does the peas set from the inside out, but also shortens their cooking time. Then they cooked in vegetable broth with onions, garlic, a laurel leaf and a pinch of shredded red pepper to make a much better taste than simple peas with black eyes out of a can. If you prefer to skip the soaking and simmer overall, black-eyed peas work just rinsing well-let the cooking time drop out for about 10 minutes until the flavors merge.
Perfecting the corn
For the cornGentle cooking is the key. Heating just under one cooking swells and sweetens the grains without stopping too much from the pectin that she holds clumsy. It is the difference between juicy, crispy corn and the shrunk core that you get from a hard cooking. When the corn cools down, the aromatic dressing is built.
Serious eating times / Jen Causey
A bright, smoky and balanced vinaigrette
The dressing comes like a spark – Bright, smoke and just sweet enough to round off the sour edges. Olive oil gives it body and wealth, while red wine vinegar and lime juice bring a sharp, delicious cone. Cumin and ancho -chili powder give earthy warmth, garlic powder in a hearty backbone that is concentrated, but less sharp than its fresh counterpart, and a hint of honey softness in the balance. This vinaigrette not only covers the salad – it wakes it up and wraps every bite in layers of citrus rig, gentle heat and persistent spice.
Put together everything
As soon as the dressing is whipped together, it is time to build the salad. In addition to the hearty peas with black eyes and the sweet, juicy corn, there are cherry tomatoes that bring a touch of acidity and red peppers and Jalapeño that contribute a fruity crunch and a gentle heat. Coriander combines everything with his herbaceous buoyancy, and a scattering of roasted peppers deepens the taste with a touch of smoke.
Last but not least lets the assembled salad rest at room temperature for about 15 minutes before serving. This short break enables the flavors to mix and sit in each other so that each shovel is balanced and bright. Serve it with tortilla chips for immersing or put it in a bowl for an easy, satisfactory lunch. However you eat it, Cowboy Caviar delivers exactly what his name promises: a little fun, a little unexpected and completely irresistible. It cannot be served with premium-wodka and a pearl mother spoon, but it is just as worthy of the attention of a crowd.
This recipe was developed by Giovanna Vazquez; The top note was written by Laila Ibrahim.
Cowboy caviar: The simple, make-consuming dish that disappears first
Cooking mode
(Keep your screen awake)
For the peas with black eyes:
1 1/4 Cup dried Black -eyed peas ((8 Ounce; 227 G), selected (see notes if you prefer to use doses)
5 teaspoon ((15 G))) Diamond crystal kosher saltdivided; Use half as much of the volume for table salt
1 teaspoon baking powder
1 tablespoon ((15 ML))) Olive oil outdoor virgin
1 medium Yellow Onion ((8 Ounce; 227 G), cut into 6 wedges
3 medium Nelken garlic
3 Cup ((750 ML))) homemade vegetable supply or vegetable broth bought in the store
1/8 teaspoon Crushed red pepper flakes
1 Laurel
For the corn:
2 Ears Yellow cornhatched
1 tablespoon ((9 G))) Diamond crystal kosher salt; Use half as much of the volume for table salt
For the dressing:
1/4 cup ((60 ML))) Olive oil outdoor virgin
2 tablespoon ((30 ML))) Red -vinegar
2 teaspoon grated lime bowl Plus 1/4 cup ((60 ML) Juice (from 2 limes) Plus lime wedges for serving
1 1/4 teaspoon Diamond crystal kosher salt; Use half as much of the volume for table salt
1 teaspoon ground cumin
1 teaspoon Ancho Chile powder
1/2 teaspoon Garlic powder
1/2 teaspoon Honey
For the salad:
2 Cup Cherry tomatoes (to 12 Ounce; 340 G), quartered
2 large red pepper (to 12 Ounce; 340 G), finely chopped
1 small red onion ((6 OuncePresent 170 g), chopped
1/2 cup ((20 G) freshly chopped coriander Leaves and delicate stems as well as more leaves for serving
1/3 cup Die Jarred roasted peppers ((2 1/4 Ounce; 64 G)))
1 large Jalapeño Pepper, sown, finely chopped (finely chopped (1 ounce; 28 G)))
Chips tortillato serve
For the peas with black eyes: In a large bowl of black -eyed peas, 4 1/2 teaspoon of kosher salt, baking powder and 4 1/4 cups of water. Soak at least 8 hours or up to 12 hours at room temperature. Drain the peas and rinse and throw off the soaking water; set aside.
Serious eating times / Jen Causey
Heat oil in a large saucepan over medium heat until it shimmers. Add onions, cook them occasionally until it starts brown for about 4 minutes. Add the garlic and let it boil with constant stirring for about 2 minutes.
Serious eating times / Jen Causey
Add the bearing, remain the kosher salt with 1/2 teaspoon, crushed red pepper, laurel leaf and detached peas to the pot. Bring the mixture to a boil over medium heat. Reduce the heat to low and occasionally simmer covered until the peas are tender, 30 to 40 minutes.
Serious eating times / Jen Causey
Drain the peas and distribute evenly over a baking sheet (do not differ pot). Discard or compost onions, garlic and laurel leaf. Let cool for about 15 minutes to room temperature.
Serious eating times / Jen Causey
For the corn: Cover corn with cold water in the now empty pot. Set over high heat and bring to 82 ° C (180 ° F). Cover immediately and switch off the heat. Leave at least 10 and up to 25 minutes. Drain, rinse with cold water and let cool for about 10 minutes until you avoid.
For the dressing: When corn in a medium -sized bowl of oil, vinegar, lime peel and juice, salt, cumin, chillipulver, garlic powder and honey cool down until they are well combined; set aside.
Serious eating times / Jen Causey
Remove a small bowl in a larger bowl. Work with a corn cob and put an end of the cob on an inverted, smaller bowl. If you then use the knife of a sharp cook, cut down as close as possible at the base of the kernels while paying attention not to wave the blade into the cob itself. Turn the corn ear and repeat the cut until all grains have been removed. Complete COBS or compost or Reserve. Repeat this with the remaining corn ear.
Serious eating times / Jen Causey
Assemble the salad: Place cherry tomatoes, peppers, onions, coriander, roasted peppers and Jalapeño in a large bowl of corn. Add black -eyed peas and dress up, throw them to combine. Let it stand at room temperature until the flavors merge, about 15 minutes. Garnish with coriander leaves. Serve with lime chips and tortilla chips.
Serious eating times / Jen Causey
Special equipment
Big pot; Sieve; Immediate reading thermometer
Notes
Peas with black -eyed eyes can be used instead of dried. Replacement 2 (15 ounces) doses, drained and rinsed; Skip the soft step, reduce the salt to 1/4 teaspoon and simmer the peas after adding it to the aromatic for about 10 minutes until the flavors merge. Season to taste at the end.
Make-based and storage
Cowboy caviar can be cooled in an airtight container for up to 4 days.
