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Texas Caviar

Texas Caviar

Texas Caviar from Tommy Bahama

Texas Caviar
Texas Caviar from Tommy Bahama

 

In honor of Tommy Bahama Restaurant & Bar Tacos & Tequila celebration the month of September, this Texas Caviar from Tommy Bahama is tasty and bikini! More details here > Tommy Bahama Tacos & Tequila

Texas Caviar is a delicious combination of freshly roasted corn, roasted bell pepper, a hint of vinegar, tomatoes, and the surprise element of black eyed peas. Enjoy this simple dish with tortilla chips and freshly squeezed lime juice.

Serving Suggestions:

  • As is with tortilla chips and fresh lime juice
  • Use as a topping over grilled chicken, grilled fish such as mahi mahi or seabass
  • Add to grilled fish or chicken tacos!
  • Add avocado just before serving
  • Use as a tasty topping for scrambled egg dishes
  • Add quinoa for a hearty, protein-rich salad

Tommy Bahama Restaurant & Bar serves up their special Tacos & Tequila menu all throughout the month of September. Visit their website for a location near you. Local to Southern California? Pop into Tommy Bahama Newport Beach where you can dine and then do a little shopping! Yes, please 🙂

tacos and tequila
Tommy Bahama Tacos, Cocktails, Fajitas

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Recipe and image courtesy of Tommy Bahama Restaurant & Bar

Recipe

Texas Caviar from Tommy Bahama
Appetizer
Texas Caviar is a delicious combination of freshly roasted corn, roasted bell pepper, a hint of vinegar, tomatoes, and the surprise element of black eyed peas.

Ingredients

2 ears fresh corn
1 red bell pepper
2 tablespoons apple cider vinegar
1/2 teaspoon sugar
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1 garlic clove, crushed through a press
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 15-ounce can black-eyed peas, drained and rinsed
2 ripe Roma (plum) tomatoes, seeded and diced
1/3 cup finely chopped red onion
1 tablespoon minced and seeded jalapeño chile pepper
2 tablespoons chopped fresh cilantro
Tortilla chips, for serving
Lime wedges, for serving

Instructions

Position the broiler rack about 8 inches from the heat source and preheat the broiler.
Place the corn and red pepper on the broiler rack and broil, turning the corn occasionally, until the corn kernels are toasted brown and the pepper skin is blackened and blistered, about 10 minutes (or grill in an outside grill over direct heat)
Remove the corn from the broiler if it is done before the pepper.
Let stand for 10 minutes.
Cut the corn kernels from the corn.
Discard the skin, seeds, and core from the bell pepper
Dice the bell pepper.
Whisk the vinegar, sugar, salt, and black pepper together in a medium bowl.
Gradually whisk in the oil.
Add the corn, red bell pepper, black-eyed peas, tomatoes, red onion, and jalapeño, and mix well.
Cover and refrigerate for at least 4 hours or up to 3 days.
Just before serving, season with salt and pepper to taste and sprinkle with the cilantro.
Serve the caviar with tortilla chips and lime wedges.

Serves

8

Preparation Time (hrs/min)

, 30

Cooking Time (hrs/min)

, 15

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