COWBOY CAVIAR

COWBOY CAVIAR

Versatility again.  Good as a side.  Also with corn chips (like the new Fritos "scoops") or crackers.

3 (15-ounce) cans black-eyed peas, rinsed, drained
1 large Vidalia onion, cut in small dice
2 red bell peppers, cut in small dice
4 ribs celery, cut in small dice
2 tablespoons cilantro, chopped

Toss all ingredients with Cilantro Lime Vinaigrette (below) and chill overnight. Serve cold or at room temperature.

Cilantro Lime Vinaigrette
1/4 cup freshly squeezed lime juice
1/2 cup canola oil
2 tablespoons honey
2 jalapenos, seeded, minced
2 cloves garlic, minced
1/2 cup loosely packed cilantro
1 teaspoon salt
1 teaspoon pepper

Place all ingredients in a blender and puree until emulsified.

MACHO NACHOS

MACHO NACHOS
Guests can customize their own servings.


Across tortilla chips spread thickly on a jelly roll pan, lightly daub taco meat (beef or turkey) or chili and heated black or pinto refried beans. Sprinkle lightly with shredded cheese.


Run under a preheated broiler until cheese is just bubbling, 3 to 5 minutes. Serve with chopped tomatoes, chopped green onions, sliced jalapenos, chopped green chiles, plus sour cream and salsa.

To keep it crunchy: Use a light hand with the protein toppings and work quickly to serve with a large spatula, before the meat, beans and cheese soak in and soften the chips.


Go for extra points: Thin the sour cream a bit with lime juice and serve it in a squirt bottle so guests can drizzle it onto their nachos.