This week, I am sharing a recipe for Cowboy Caviar that I tasted last weekend at my niece Katie Nelson's house.
The recipe came from my niece Amber, who was visiting from Seattle. Amber made the dip for girls' night and we all brought the recipe home. I made the dip Sunday as a treat to serve company while we enjoyed the wonderful outdoor weather. This dip recipe received rave reviews and many requests for the recipe.
Amber's Cowboy Caviar
1 can shoe peg corn
1 can black eyed peas, drained
Chopped cilantro, to taste (I used about 1/3 cup)
2 green onions, chopped
2 avocados, chopped
1/2 cup tomatoes, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon cumin
2 cloves garlic, minced
3/4 teaspoon salt
1/8 teaspoon pepper
Combine dressing ingredients. Combine shoe peg corn, black eyed peas, cilantro, green onion, avocados and tomatoes in a bowl. Pour dressing over mixture and mix well. Can serve immediately but the flavors blend better after chilling in the refrigerator for a while. Serve with tortilla chips.
5 medium potatoes, peeled and thinly sliced
1 medium onion, sliced
6 tablespoons butter or margarine
1/3 cup cheddar cheese, shredded
2 tablespoons fresh parsley, minced
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
1/3 cup chicken broth
Place the potatoes and onion on a large piece of heavy-duty foil; dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium coals for 35-40 minutes or until potatoes are tender. New potatoes unpeeled and sliced taste wonderful in this recipe.
Honey Barbecue Baste
Serving size: 6
1 tablespoon vegetable oil
1/4 cup minced onion
1 clove garlic, minced
1 8-ounce can tomato sauce
1/3 cup honey
3 tablespoons vinegar
2 tablespoons dry sherry
1 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
Heat oil in medium saucepan over medium heat until hot. Add onion and garlic; cook and stir until onion is tender. Add remaining ingredients. Bring to a boil; reduce heat to low and simmer 20 minutes. Serve over grilled chicken, pork, spareribs, salmon or hamburgers.
GARY'S TIP: Vinegar works great to remove spots caused by tomatoes on cloth. Soak spot with vinegar and wash as usual.
FOOD FOR THOUGHT: Maybe kids would eat better if you installed a drive-up window off the kitchen and handed them dinner in a bag.
Brainerd Dispatch ©2013. All Rights Reserved.