Cowboy Caviar

* Exported from MasterCook *

Cowboy Caviar

Recipe By : ESSENCE OF EMERIL SHOW
Serving Size : 1 Preparation Time :0:00
Categories : New Imports

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Sprigs thyme
4 Sprigs marjoram
1 Cup Cider Vinegar
1 C ider vinegar
2 Teaspoons salt
1 cinnamon stick
2 Cups water
8 black peppercorns
2 bay leaves
1 fresh New Mexico red chile- -- cut into rings
seeded,
1 red jalapeno,seeded, -- cut into rings
1 green jalapeno, seeded, -- cut into rings
1/4 Bunch cilantro leaves -- chopped
1 Small red bell pepper, -- seeded and diced
1/2 Cup diced celery
1/2 diced carrot
1/2 Cup diced red onion
3 Small Serrano chiles, -- sliced into fine
rings
3/4 Cup black eyed peas, -- cooked until tender
2 Tablespoons extra-virgin olive oil
Salt and pepper

Place the thyme and marjoram in a large stainless steel pan with the vinegar,
salt, cinnamon stick,
water, peppercorns, and bay leaves. Bring to a boil, reduce the heat, and
simmer for 15 minutes.
Strain and reserve the liquid. To the liquid, add the New Mexican chiles, red
and green jalapeno
rings, cilantro, bell pepper, celery, carrot, and simmer until the vegetables
are al dente, about 5
minutes. Add the onions and Serrano chiles, simmer for 2 minutes. Using a
spider, remove the
vegetables and place in a bowl along with the cooked black eyed peas. Reduce
the liquid to 3
tablespoons. Transfer the liquid to the bowl with the vegetables. Add the oil
and season with salt
and pepper.

Yield: 2 cups



- - - - - - - - - - - - - - - - - -