Happy (belated) Solstice, Merry Christmas, Happy Hanukkah, Joyous Kwanzaa, and heartfelt wishes for any holiday I may have missed.
We've (almost) made it. Although I can't speak for everyone, I know many of us are happy to see 2024 go, but will welcome 2025 with some trepidation (as if we have a choice).
A new year is coming whether we want it to or not. And as is tradition in these parts, black-eyed peas are said to bring luck (and when paired with greens, prosperity).
Something everyone can use.
If you're like me and tend to turn up your nose at the lucky legume's earthy flavor, you may be looking for more palatable ways to increase your odds at a prosperous year than the traditional Hoppin' John or black-eyed peas with ham and collards.
So, when I came across this recipe for Cowboy Caviar in Stephen Colbert and Evie McGee Colbert's cookbook "Does This Taste Funny," which combines the peas with some of my favorite foods -- avocado, corn, tomatoes, green onions, a punch of Sriracha and fresh herbs (greens!) -- it seemed like just the thing. And it was!
I gave the recipe a try last week when I desperately needed some vegetables after a steady diet of cheese, bacon and cocktail weenies while testing hors d'oeuvre recipes.
I hardly knew I was eating black-eyed peas between all of those fresh herbs, chunks of avocado, sweet corn and juicy tomato bits.
This would also make an excellent NYE party dip.
Cowboy Caviar
1 (15-ounce) can black-eyed peas, drained and rinsed (I used 12-ounce bag frozen, cooked according to package instructions, drained and cooled)1 (15-ounce) can shoepeg corn, drained and quickly rinsed (I used 10-ounce bag frozen, thawed)1 ½ cups diced tomato½ cup chopped cilantro leaves and tender stems (can substitute parsley or dill or a combination; I used all three)4 green onions, trimmed and thinly sliced2 cloves garlic, pressed or minced2 tablespoons balsamic vinegar2 tablespoons olive oil1 ½ teaspoons Sriracha or other hot sauce, or to taste1 to 2 ripe avocadosSalt and ground black pepperCorn chips, pita chips, crackers, for serving
In a large bowl, gently toss the peas, corn, tomatoes, cilantro, green onions and garlic together.
In a separate bowl, whisk together the vinegar, olive oil and Sriracha. Pour over the pea mixture. (Dip can be covered and refrigerated for up to 12 hours at this point. Let stand at room temperature for 20 to 30 minutes before serving.)
Just before serving, halve, pit and dice the avocado and gently combine with the pea mixture. Season with salt and pepper. Serve with desired dippers.
Makes about 4 cups.
Recipe adapted from "Does This Taste Funny: Recipes Our Family Loves" by Stephen Colbert and Evie McGee Colbert (Celadon Books)