Carolina Caviar Recipe 425

Steps:

• Combine black-eyed peas, bell pepper, onion, and cilantro in a large bowl. In a small bowl, whisk together white wine vinegar, oil, brown sugar, salt, and pepper. Pour dressing mixture over vegetable mixture and toss to coat. This may be served immediately or refrigerated to serve later. If refrigerated, it tastes best if you let it come back to room temperature for serving rather than serving chilled. Serve with tortilla chips, crackers, or baguette slices. NOTES: - I think the vegetables included can be adjusted to personal preference. I may try adding sliced olives and diced fresh tomatoes, which are both included in my former store-bought-go-to version. - If you don't like cilantro, I would think you could substitute chopped fresh parsley just fine. - I recommend sticking with the white wine vinegar rather that substituting other vinegar, as white wine vinegar just has a really nice subtle flavor. With that said, cider vinegar would probably work just fine.

Steps:

• Drain peas well and place in a bowl.
• In another bowl, blend oil, vinegar, and remaining ingredients. Pour this oil mixture over the peas.
• Chill for 1 day. Remove garlic and drain to serve.

Steps:

• Heat the oven to 425 degrees. Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.
• Meanwhile, in a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
• Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a pure. Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.
• Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste. Transfer the “caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.

Steps:

• Slice 2 sweet potatoes into 1/8-inch-thick rounds. Brush with olive oil and season with salt and pepper. Bake at 425 degrees F until crisp, about 15 minutes, then cool on a rack. Mix 2 tablespoons chopped chives with 1/4 cup creme fraiche; dollop on the potatoes and top with caviar.

Steps:

• Combine all ingredients and mix well.
• It can be made up to 24 hours in advance and kept in the fridge.

Steps:

• Mix all of the ingredients except the chips.
• Refrigerate.
• Serve with chips.