Kelly Family Cookbook: Texas Caviar

American Cooking: The Great West: Recipes

Introductory Notes
Techniques for Home Canning
How to Handle Hot Chilies
Appetizers and First Courses
Texas Broiled Shrimp
Huevos Monterey (TORTILLAS BAKED WITH ARTICHOKE HEARTS AND CHEESE-TOPPED EGGS)
Cold, Boiled Artichokes with Tuna Mayonnaise
Guacamole with Chilies (AVOCADO DIP)
Angelenos (ANGELS ON HORSEBACK, CALIFORNIA STYLE)
Chile con Queso (CHEESE-AND-GREEN-CHILI DIP)
Crab-Olive Spread
Turcos (TINY DEEP-FRIED SPICED-BEEF TURNOVERS)
Texas Caviar (PICKLED BLACK-EYED PEAS)
Caraway Twists
Zucchini Victor
Cheese Balls
Soups
Sopa de Albóndigas (SPICED MEATBALL SOUP)
Artichoke Soup
Bowl of the Wife of Kit Carson (TURKEY, CHICK-PEA AND GREEN CHILI SOUP)
Mormon Split-Pea Soup
Menudo (SPICY TRIPE-AND-PIG’S-FEET SOUP)
Dill Soup
Salads and Dressings
Caviar-Potato Salad
Ginger-Ale Salad
Beer Coleslaw
Molded Horseradish Salad
Spinach and Bacon Salad
Lime-Gelatin Salad
Strawberry-and-Sour-Cream Dressing
Poppy-Seed Dressing
Yogurt-and-Honey Dressing
Apricot-Cream Dressing
Mayonnaise - Great West
Vegetables and Garnishes
Basque Sheepherders Potatoes
Stuffed Baked Potatoes with Sour Cream
Stuffed Baked Potatoes with Cheese
Hashed Brown Potatoes
Cebollas Rellenas (BAKED ONIONS WITH MEAT AND.CHILI STUFFING)
Calabacitas Agrias y Dulces (SWEET-AND-SOUR SQUASH)
Eggplant-Banana Casserole
Colache (VEGETABLE STEW)
Deep-fried Okra
Okra and Tomatoes
Coliflor Fria (COLD SPICED CAULIFLOWER SALAD)
Pinto Beans
Trappers Fruit
Ginger Fruit Kabobs
Chili Jelly
Seafood
Shrimp and Chilies with Sherry Sauce
Abalone Steaks
Crab Louis
Sole-and-Crab Mousse with Shrimp Sauce
Stuffed Flounder
Sand Dab or Rex Sole en Papillote
Fillet of Rex Sole Santa Monica
Pan-fried Trout
San Francisco Fried Trout
Minted Trout
Cioppino
Poultry and Game Birds
Grapefruit Duck
Lemon Chicken
Chicken-Jalapeño Pancakes
Chicken Raphael Weill
Turkey Chili
Quail in Lemon-Wine Sauce
Spit-roasted Quail with Grapes
Spit-roasted Wild Ducks with Olives
Hearst Ranch Squab
Meats
Fresh Red Chili Sauce
Broiled Ham Steak with Cantaloupe
Vineyard Leg of Lamb
Lamb and Limas
Chuletas de Carnero con Piñones (LAMB CHOPS WITH PINE NUTS)
Lamb and Broccoli St. Francis
Carne Santa Fe (SPICED BRAISED BEEF)
Barbecued, Spareribs with Red Sauce
Red Pork Chili
Texas Chili con Carne
Zuñi Green-Chili Stew
Cowboy Short Ribs with Cornmeal Dumplings
Short-Rib Stew
Cornmeal Dumplings
Charcoal-broiled T-Bone or Porterhouse Steak
Olive Beef Stew
Rabbit in Tarragon Cream Gravy
Breads
Date, Pecan and, Orange Bread
Wheat-Germ Hamburger Buns
Desserts and Pastries
C Lazy U Doughnuts
Lemon Bars
Mexican-American Dishes
All-Day Beans
Refried Beans
Bocoles (CORN-FLOUR-AND-BEAN CAKES)
Green Corn Tamales
Corn Tortillas
Chicken Tostadas
Beef Tacos (DEEP-FRIED FOLDED TORTILLAS WITH BEEF FILLING)
Tostaditas (DEEP-FRIED CORN CHIPS)
Chorizo Flautas (ROLLED TORTILLAS WITH HOME MADE SAUSAGE FILLING)
Enchiladas de Jocoque (TORTILLAS FILLED WITH CHICKEN AND SOUR CREAM)
Stacked Cheese Enchiladas, New Mexico Style
Wheat Tortillas
Chimichangos Dulces (DEEP-FRIED WHEAT TORTILLAS WITH FRUIT FILLING)
Burritos and Chimichangos (ROLLED WHEAT TORTILLAS WITH BEAN-AND-POTATO FILLING)
Chiles Rellenos (BATTER-FRIED CHILIES WITH CHEESE FILLING)
Sopaipillas (DEEP-FRIED BREADS)
Salsa Cruda (UNCOOKED VEGETABLE SAUCE)
Southwestern Pizza
Jalapeño Chili Sauce
Red Tomato Taco Sauce
Poor Mans Butter (AVOCADO-AND-TOMATO SAUCE)
Ancho Sauce
Sourdough Cookery
Sourdough Starter
Sourdough Waffles
Sourdough Pancakes
San Francisco Sourdough Bread
Sources for Foods and Utensils

Previous Next

Appetizers and First Courses

Texas Caviar

PICKLED BLACK-EYED PEAS

To serve 10 to 12 as an accompaniment to drinks

5 cups water
2 cups (about 1 pound) dried black-eyed peas
3 teaspoons salt
3/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper

2 cups olive oil
1 medium-sized onion, peeled, cut crosswise into 1/4-inch thick slices and separated into rings
2 large garlic cloves, peeled and bruised slightly with a kitchen mallet or the side of a heavy cleaver or knife
1 tablespoon finely chopped fresh parsley

In a heavy 3- to 4-quart saucepan, bring the water to a boil over high heat. Drop in the black-eyed peas and cook briskly for 2 minutes, then turn off the heat and let the peas soak for 1 hour. Add 1 teaspoon of the salt and bring the mixture to a boil again over high heat. Reduce the heat to low and simmer partially covered for 40 to 50 minutes, or until the peas are tender but still somewhat firm to the bite. Drain the peas in a sieve or colander and discard the cooking liquid.

Meanwhile, combine the vinegar, the remaining 2 teaspoons of salt and the pepper in a deep bowl and stir with a wire whisk until the salt dissolves. Whisking constantly, pour in the oil in a slow, thin stream and continue to beat until the marinade mixture is thick and smooth.

Add the black-eyed peas, onion rings and garlic to the marinade, turning them about with a spoon to coat them evenly. Cover the bowl tightly with foil or plastic wrap and marinate in the refrigerator for 2 or 3 days, stirring the peas occasionally.

Before serving, pick out and discard the garlic cloves and taste the peas for seasoning. With a slotted spoon, transfer the peas and onion rings to a chilled serving bowl. Moisten the Texas caviar with a few spoonfuls of the marinade and scatter the parsley over the top. Serve the Texas caviar at once as an accompaniment to drinks.

American Cooking: The Great West: Recipes - Appetizers and First Courses

Add_RecipeNutrientData

Total Moisture: 1495.107545
Total Calorie: 5055.752
Total Protein: 81.554645
Total Total_Fat: 439.12131
Total Ash: 31.38656
Total Carbohydrate: 212.91514
Total Fiber: 38.15035
Total Sugar: 4.76366
Total Calcium: 0.3853435
Total Iron: 0.03719849
Total Magnesium: 1.1477865
Total Phosphorus: 1.522361
Total Potassium: 4.889163
Total Sodium: 7.248318
Total Zinc: 0.02090862
Total Copper: 0.003760682
Total Manganese: 0.0056523745
Total Selenium: 3.187415E-05
Total Vit_C: 0.02097225
Total Thiamin: 0.00233831
Total Riboflaven: 0.000609894
Total Niacin: 0.0095679385
Total Panto_Acid: 0.0052490885
Total Vit_B6: 0.0014186065
Total Folate_Tot: 2.1613115
Total Folic_Acid: 0
Total Food_Folate: 2.1613115
Total Folate_DFE: 2.1613115
Total CholineTot: 0.0085625
Total Vit_B12: 0
Total Vit_A: 0.4393625
Total Vit_A_RAE: 0.0229885
Total Retinol: 0
Total Alpha_Carot: 0.000138
Total Beta_Carot: 0.197017
Total Beta_Crypt: 0.0002875
Total Lycopene: 0.00023
Total Lut_Zea: 0.221899
Total Vit_E: 0.06205926
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.32480855
Total FA_Sat: 0.061533404
Total FA_Mono: 0.3158040085
Total FA_Poly: 0.048478449
Total Cholesterol: 0

Breakdown By Ingredients:

5 cups water

Number of Grams: 1185
Total Moisture: 1183.815
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 1.185
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 35.55
Total Iron: 0
Total Magnesium: 11.85
Total Phosphorus: 0
Total Potassium: 0
Total Sodium: 47.4
Total Zinc: 0.1185
Total Copper: 0.1185
Total Manganese: 0
Total Seleneium: 0
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0
Total FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0

2 cups (about 1 pound) dried black-eyed peas

Number of Grams: 334
Total Moisture: 36.907
Total Calorie: 1145.62
Protein: 79.659
Total Fat: 6.9138
Total Ash: 11.3226
Total Carbohydrate: 199.1976
Total Fiber: 35.738
Total Sugar: 0
Total Calcium: 283.9
Total Iron: 33.233
Total Magnesium: 1112.22
Total Phosphorus: 1462.92
Total Potassium: 4592.5
Total Sodium: 193.72
Total Zinc: 20.4074
Total Copper: 3.53706
Total Manganese: 5.15696
Total Seleneium: 30.394
Total Vit_C: 5.01
Total Thiamin: 2.2712
Total Riboflavin: 0.5678
Total Niacin: 9.3353
Total Panto_Acid: 5.04674
Total Vit_B6: 1.20574
Total Folate_Tot: 2134.26
Total Folic_Acid: 0
Total Food_Folate: 2134.26
Total Folate_DFE: 2134.26
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 110.22
Total Vit_A_RAE: 6.68
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 1.81028
Total FA_Mono: 0.57782
Total FA_Poly: 2.96926
Total Cholesterol: 0

3 teaspoons salt

Number of Grams: 18
Total Moisture: 0.036
Total Calorie: 0
Protein: 0
Total Fat: 0
Total Ash: 17.964
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 4.32
Total Iron: 0.0594
Total Magnesium: 0.18
Total Phosphorus: 0
Total Potassium: 1.44
Total Sodium: 6976.44
Total Zinc: 0.018
Total Copper: 0.0054
Total Manganese: 0.018
Total Seleneium: 0.018
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0
Total FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0

3/4 cup red wine vinegar

Number of Grams: 179.25
Total Moisture: 169.337475
Total Calorie: 34.0575
Protein: 0.0717
Total Fat: 0
Total Ash: 0.304725
Total Carbohydrate: 0.483975
Total Fiber: 0
Total Sugar: 0
Total Calcium: 10.755
Total Iron: 0.806625
Total Magnesium: 7.17
Total Phosphorus: 14.34
Total Potassium: 69.9075
Total Sodium: 14.34
Total Zinc: 0.053775
Total Copper: 0.017925
Total Manganese: 0.082455
Total Seleneium: 0
Total Vit_C: 0.89625
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 0
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0
Total FA_Sat: 0
Total FA_Mono: 0
Total FA_Poly: 0
Total Cholesterol: 0

1/2 teaspoon freshly ground black pepper

Number of Grams: 1.15
Total Moisture: 0.14329
Total Calorie: 2.8865
Protein: 0.119485
Total Fat: 0.03749
Total Ash: 0.051635
Total Carbohydrate: 0.735425
Total Fiber: 0.29095
Total Sugar: 0.00736
Total Calcium: 5.0945
Total Iron: 0.111665
Total Magnesium: 1.9665
Total Phosphorus: 1.817
Total Potassium: 15.2835
Total Sodium: 0.23
Total Zinc: 0.013685
Total Copper: 0.015295
Total Manganese: 0.1466595
Total Seleneium: 0.05635
Total Vit_C: 0
Total Thiamin: 0.001242
Total Riboflavin: 0.00207
Total Niacin: 0.0131445
Total Panto_Acid: 0.0160885
Total Vit_B6: 0.0033465
Total Folate_Tot: 0.1955
Total Folic_Acid: 0
Total Food_Folate: 0.1955
Total Folate_DFE: 0.1955
Total Choline_Tot: 0.1265
Total Vit_B12: 0
Total Vit_A_IU: 6.2905
Total Vit_A_RAE: 0.3105
Total Retinol: 0
Total Alpha_Carot: 0.138
Total Beta_Carot: 3.565
Total Beta_Crypt: 0.2875
Total Lycopene: 0.23
Total Lut_Zea: 5.221
Total Vit_E: 0.01196
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 1.88255
Total FA_Sat: 0.016008
Total FA_Mono: 0.0084985
Total FA_Poly: 0.011477
Total Cholesterol: 0

2 cups olive oil

Number of Grams: 432
Total Moisture: 0
Total Calorie: 3818.88
Protein: 0
Total Fat: 432
Total Ash: 0
Total Carbohydrate: 0
Total Fiber: 0
Total Sugar: 0
Total Calcium: 4.32
Total Iron: 2.4192
Total Magnesium: 0
Total Phosphorus: 0
Total Potassium: 4.32
Total Sodium: 8.64
Total Zinc: 0
Total Copper: 0
Total Manganese: 0
Total Seleneium: 0
Total Vit_C: 0
Total Thiamin: 0
Total Riboflavin: 0
Total Niacin: 0
Total Panto_Acid: 0
Total Vit_B6: 0
Total Folate_Tot: 0
Total Folic_Acid: 0
Total Food_Folate: 0
Total Folate_DFE: 0
Total Choline_Tot: 0
Total Vit_B12: 0
Total Vit_A_IU: 0
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0
Total Vit_E: 61.992
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 260.064
Total FA_Sat: 59.65056
Total FA_Mono: 315.19152
Total FA_Poly: 45.45936
Total Cholesterol: 0

1 medium-sized onion, peeled, cut crosswise into 1/4-inch thick slices and separated into rings

Number of Grams: 110
Total Moisture: 98.021
Total Calorie: 44
Protein: 1.21
Total Fat: 0.11
Total Ash: 0.385
Total Carbohydrate: 10.274
Total Fiber: 1.87
Total Sugar: 4.664
Total Calcium: 25.3
Total Iron: 0.231
Total Magnesium: 11
Total Phosphorus: 31.9
Total Potassium: 160.6
Total Sodium: 4.4
Total Zinc: 0.187
Total Copper: 0.0429
Total Manganese: 0.1419
Total Seleneium: 0.55
Total Vit_C: 8.14
Total Thiamin: 0.0506
Total Riboflavin: 0.0297
Total Niacin: 0.1276
Total Panto_Acid: 0.1353
Total Vit_B6: 0.132
Total Folate_Tot: 20.9
Total Folic_Acid: 0
Total Food_Folate: 20.9
Total Folate_DFE: 20.9
Total Choline_Tot: 6.6
Total Vit_B12: 0
Total Vit_A_IU: 2.2
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 1.1
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 4.4
Total Vit_E: 0.022
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.44
Total FA_Sat: 0.0462
Total FA_Mono: 0.0143
Total FA_Poly: 0.0187
Total Cholesterol: 0

2 large garlic cloves, peeled and bruised slightly with a kitchen mallet or the side of a heavy cleaver or knife

Number of Grams: 6
Total Moisture: 3.5148
Total Calorie: 8.94
Protein: 0.3816
Total Fat: 0.03
Total Ash: 0.09
Total Carbohydrate: 1.9836
Total Fiber: 0.126
Total Sugar: 0.06
Total Calcium: 10.86
Total Iron: 0.102
Total Magnesium: 1.5
Total Phosphorus: 9.18
Total Potassium: 24.06
Total Sodium: 1.02
Total Zinc: 0.0696
Total Copper: 0.01794
Total Manganese: 0.10032
Total Seleneium: 0.852
Total Vit_C: 1.872
Total Thiamin: 0.012
Total Riboflavin: 0.0066
Total Niacin: 0.042
Total Panto_Acid: 0.03576
Total Vit_B6: 0.0741
Total Folate_Tot: 0.18
Total Folic_Acid: 0
Total Food_Folate: 0.18
Total Folate_DFE: 0.18
Total Choline_Tot: 1.38
Total Vit_B12: 0
Total Vit_A_IU: 0.54
Total Vit_A_RAE: 0
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 0.3
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 0.96
Total Vit_E: 0.0048
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 0.102
Total FA_Sat: 0.00534
Total FA_Mono: 0.00066
Total FA_Poly: 0.01494
Total Cholesterol: 0

1 tablespoon finely chopped fresh parsley

Number of Grams: 3.8
Total Moisture: 3.33298
Total Calorie: 1.368
Protein: 0.11286
Total Fat: 0.03002
Total Ash: 0.0836
Total Carbohydrate: 0.24054
Total Fiber: 0.1254
Total Sugar: 0.0323
Total Calcium: 5.244
Total Iron: 0.2356
Total Magnesium: 1.9
Total Phosphorus: 2.204
Total Potassium: 21.052
Total Sodium: 2.128
Total Zinc: 0.04066
Total Copper: 0.005662
Total Manganese: 0.00608
Total Seleneium: 0.0038
Total Vit_C: 5.054
Total Thiamin: 0.003268
Total Riboflavin: 0.003724
Total Niacin: 0.049894
Total Panto_Acid: 0.0152
Total Vit_B6: 0.00342
Total Folate_Tot: 5.776
Total Folic_Acid: 0
Total Food_Folate: 5.776
Total Folate_DFE: 5.776
Total Choline_Tot: 0.456
Total Vit_B12: 0
Total Vit_A_IU: 320.112
Total Vit_A_RAE: 15.998
Total Retinol: 0
Total Alpha_Carot: 0
Total Beta_Carot: 192.052
Total Beta_Crypt: 0
Total Lycopene: 0
Total Lut_Zea: 211.318
Total Vit_E: 0.0285
Total Vit_D: 0
Total Vit_D_IU: 0
Total Vit_K: 62.32
Total FA_Sat: 0.005016
Total FA_Mono: 0.01121
Total FA_Poly: 0.004712
Total Cholesterol: 0

AD Space