DESSERT CAVIAR RECIPES

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COWBOY CAVIAR RECIPE - NYT COOKING



Cowboy Caviar Recipe - NYT Cooking image

Depending on where you’re from, this simple dip is known as cowboy caviar or Texas caviar, and it’s a favorite at tailgates and potlucks all over the South. Its creator, Helen Corbitt, a dietitian from New York, had never heard of black-eyed peas when she moved to Texas in 1931. The exact details are fuzzy, but at some point in her 40 years working in restaurants there, she combined black-eyed peas with a simple vinaigrette, and it was a big hit. The recipe has evolved over the years, and you can find a number of variations online. Some contain corn and black beans (as this one does), and others avocado. Some call for bottled Italian salad dressing, others homemade. No matter how you tweak it, it’s always good with a pile of tortilla chips.

Provided by Margaux Laskey

Total Time 2 hours 15 minutes

Yield 8 cups

Number Of Ingredients 15

1/3 cup olive oil
1/4 cup red wine vinegar
3 to 4 garlic cloves, minced
1 teaspoon granulated sugar
Kosher salt and black pepper
3 plum tomatoes, cored, seeded if desired, and diced
1/2 red onion, finely diced (about 3/4 cup)
1 (15-ounce) can black beans, rinsed
1 (15-ounce) can black-eyed peas, rinsed
1 1/2 cups fresh corn kernels (from about 2 to 4 cobs) or thawed, drained frozen sweet corn (about 8 ounces)
1 red, green or yellow bell pepper, seeded and finely diced
1 jalapeño, seeded and finely diced
1/2 cup chopped cilantro leaves and tender stems, plus more for garnish, if desired
1 scallion, white and green parts, chopped, for garnish (optional)
Tortilla chips, for serving

Steps:

  • Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
  • Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
  • To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.

CAVIAR SOUR CREAM DIP WITH POTATO CHIPS - NYT COOKING



Caviar Sour Cream Dip With Potato Chips - NYT Cooking image

This simple snack is a slightly fancier version of the time-honored practice of topping potato chips with sour cream and caviar. Here, the sour cream gets zipped up with scallions, chives and white pepper and the caviar — preferably bright orange beads of salmon roe — glow like jewels on top. One of the easiest hors d’oeuvres to put together, it’s also one of the most festive.

Provided by Melissa Clark

Total Time 15 minutes

Yield 2 to 4 servings

Number Of Ingredients 8

1 cup sour cream
1 1/2 tablespoons thinly sliced scallions, white and green parts
1 tablespoon chopped fresh chives
1/4 teaspoon ground white pepper
Kosher salt, to taste
About 2 ounces salmon roe or other caviar, for garnish
Potato chips, for serving
Celery sticks, for serving

Steps:

  • In a small bowl, mix together sour cream, scallions, chives, pepper and salt to taste. Let sit at room temperature for at least 10 minutes so the flavors can meld (or chill for up to 24 hours before serving).
  • Spoon caviar on top and serve with potato chips and celery sticks.

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