Texas is different! As they say here, "It’s a whole ‘nother country". There are many different things, and Texas food has it’s fair share. Jack would like to introduce you to one of them today–Texas Caviar. Right up front, Jack wants to point out that it isn’t actually caviar, any more than Rocky Mountain oysters are oysters.
Back in the 1950′s, a dish known as ‘pickled black-eyed peas’ was popularized by Helen Corbitt, a famed food consultant and author, and director of the food service at Neiman Marcus in Dallas, TX. Black-eyed peas are also a New Year’s Day tradition, where superstitious Texans help themselves to a plate full. The belief is that one lucky day is guaranteed for each pea consumed. (You do the math to get through to next New Year’s). Again, Jack digresses. After serving them for a New Year’s Eve function at the Houston Country Club, popularity grew. Soon after, she took her pickled black-eyed peas to Austin’s famed Driskill Hotel, and they became known as Texas Caviar.
This Jack variation has the original recipe as it’s foundation. Over the years, there have been many variations on the theme. Jack, being Jack, has added some of his own twists and turns. You can soak the legumes overnight to get them ready, or you can use the canned version. (Hint: Go canned) This version also mixes black beans and white and yellow corn niblets.
As usual, you can’t begin without the appropriate western garb and aural stimulation. Jack suggests denim britches (not new & not ironed), Genuine Winchester rope edged belt with Winchester conchos, a turquoise snap shirt and vintage style cowboy hat, and, of course, a pair of custom kangaroo leather Paul Bond boots. (Jack has a pair with a walking heel, amazing boots).
Crank up the Gakken Premium Gramophone, get down close to the horn and 
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So, what’s in it?
Move ‘em out!!!
Texas Caviar
Simple to put together. Hardest part is waiting for two days for best results! You can dig in earlier if you want.
Ingredients
2 small (15oz) cans black-eyed peas (rinsed and drained)
2 small cans black beans (rinsed and drained)
2 small cans white/yellow corn niblets (rinsed and drained)
1 small can of petite diced tomatoes
1 4 oz can chopped green chilis
2 jalapeno chilis. Seeded and finely diced.
1 red pepper.
Cored,seeded and finely diced.
1 green pepper.
Cored,seeded and finely diced.
1 small red onion finely diced
½ cup fine sliced green onions
2 garlic cloves–whole
½ bunch cilantro leaves, finely chopped
The Juice
6 tbsps red wine vinegar
6 tbsps olive oil (non virgin is best)
½ tsp salt
½ tsp ground black pepper
½ tsp garlic powder
1 tsp dried oregano
1½ tsp ground cumin
½ tsp coriander
1 tsp Worcestershire sauce
STEP 1
• Mix everything except the juice components together in a large bowl
• Mix all the juice components together well in a separate bowl
STEP 2
• Mix all ingredients together.
• Blend it together well
STEP 3
• Cover bowl
• Refrigerate for up to two days (At least 2 hours)
STEP 4
• Before serving, adjust seasonings to you taste
• Transfer to a serving bowl
• Chips, crackers are your choice.
• Can be eaten with spoon or fork
STEP 5 watch it disappear before your eyes
