COWBOY CAVIAR RECIPES

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COWBOY CAVIAR RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK



Cowboy Caviar Recipe | Food Network Kitchen | Food Network image

Thank Oklahoma for this easy, bright and tangy salad. It's made with one of the state's staple crops, black-eyed peas -- or cowpeas as some in the "Sooner State" like to say. With bursts of corn, tomato and pepper, it's a salad that can be served cold or at room temperature, making it perfect for a picnic or tailgate party.

Provided by Food Network Kitchen

Categories     side-dish

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 8 to 10 servings

Number Of Ingredients 13

3 tablespoons cider vinegar
2 tablespoons finely chopped pickled jalapeno plus 1 tablespoon brine
1 teaspoon honey
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
One 15-ounce can black-eyed peas, rinsed and drained
One 15-ounce can black beans, rinsed and drained
1 cup frozen corn, thawed
1/2 cup roughly chopped fresh cilantro
4 scallions, chopped
2 plum tomatoes, seeded and chopped
1 red bell pepper, stemmed, seeded and chopped
Tortilla chips, for serving

Steps:

  • Whisk together the vinegar, pickled jalapeno brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
  • Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeno, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. Serve with tortilla chips for scooping. 

COWBOY CHOPPED SALAD RECIPE | REE DRUMMOND - FOOD NETWO…



Cowboy Chopped Salad Recipe | Ree Drummond - Food Netwo… image

Provided by Ree Drummond : Food Network

Categories     side-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 4 to 6 servings

Number Of Ingredients 23

12 slices bacon, chopped
Vegetable oil, for frying
4 corn tortillas, cut into strips
1 cup mayonnaise
1/2 cup sour cream 
1/4 cup barbecue sauce 
1/4 cup chopped fresh flat-leaf parsley 
2 tablespoons chopped chives 
1 clove garlic, finely chopped 
Buttermilk, as needed to adjust the consistency 
Hot sauce, as needed 
Kosher salt
1 head iceberg lettuce, cut into chunks and sliced
1 pint grape tomatoes, halved 
1 bunch scallions, sliced 
1 pound Cheddar, grated 
Pico de gallo, store-bought or homemade, recipe follows, for topping
12 Roma tomatoes (slightly underripe is fine)
3 yellow or red onions 
2 cups fresh cilantro leaves 
1 to 2 jalapenos, plus more if needed
1 lime 
Salt 

Steps:

  • For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
  • For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed.
  • For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve.
  • Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl.
  • Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed. Yield: 8 servings

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