Thursday, March 1, 2012
And, then upon the birth of my son caviar came calling again. My oldest friend - who also happens to live in Mississippi - saved my by bringing me tons of food. Soup, sandwiches, chips, and something called "Mississippi Caviar." As you might imagine, my inner teen immediately had a visceral reaction to the idea. However, I was starving. Taking care of a kid was just days old to me and I needed calories to keep up with the little milk sucker. And since I hadn't learned how to get dressed and deal with all the diapers, much less cook, I was delighted to see anything - even something called caviar. As it turns out this version had no fish eggs at all - or gag inducing taste. Just a wonderful protein packed mix of black eyed peas and peppers. Ever since then I have sworn I would figure out how to make my own version. Well, here it i:
Mix together two drained cans of black eyed peas, half of a green bell pepper diced, one roasted and marinated red bell pepper diced, one quarter of a red onion finely chopped, half a cup of sweet and spicy peppers (find these in the pickle aisle), and one mince garlic clove. Next mix in a splash of olive oil and a quarter cup of red wine vinegar, and a tablespoon of dijon mustard. Finally, add salt and pepper to taste. Stir together and let chill for at least thirty minutes in the fridge. You can serve this awesome dip alone with tortilla chips or add in some avocado chunks and you have a full lunch.
Mississippi you have redeemed yourself...and caviar...sort of.