Saturday, August 2, 2008

"Durham" Caviar

I've blogged about making Mississippi Caviar before, but here's a "Durham" Caviar for ya (since all the ingredients were grown locally)!

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  • 1/2 lb butter beans (CSA)
  • 1/2 lb purple-hull peas (CSA) *I had never had these, they are a lot like black-eyed peas
  • 2 heirloom tomatoes, diced (CSA)
  • 4 cherry tomatoes, diced (home grown)
  • 2 jalapeno's, mined (home grown)
  • 1/2 red and 1/2 green bell pepper, diced (CSA)
  • 2 garlic cloves (Farmer's Market)

Vinaigrette:

  • 3 oz EVOO
  • 3 oz tarragon or apple cider vinegar
  • 1 Tbsp fresh lemon juice
  • 1/2 tsp. Italian seasoning
  • 1/4 tsp. paprika
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Boil the beans and peas for 10 minutes until tender. I placed 1 Tbsp salt and 3 Tbsp sugar in the water once it came to a boil. Add the remaining ingredients and vinaigrette. Refrigerate until chilled about 2 hours. Serve with chips, pita, or alone as a side dish.

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