Southern Georgia Caviar
recipe from Paula Deen
Ingredients
- 2 (15-ounce) cans black-eyed peas, drained
- 1 (15-ounce) can whole kernel corn, drained
- 1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel)
- 2 cups chopped red bell pepper
- 1/2 cup chopped fresh jalapeno peppers
- 1/2 cup chopped onion
- 1 (8-ounce) bottle Italian dressing
- 1 (4-ounce) jar chopped pimentos, drained
Directions
In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.
Lemon Curd
recipe from kitchenconfidante.com
Ingredients:
3 egg yolks
1 whole egg
3/4 cup sugar
zest of 2 lemons
1/2 cup fresh lemon juice
4 tbs butter, cubed
Directions:
In a small saucepan, whisk together egg yolk and egg until combines. While whisking, pour in sugar, lemon juice and zest, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour.
Lemon Tarts
Pre-bake 8 mini tart shells at 350 degrees for 14 minutes. Then fill each shell with lemon curd and refrigerate until ready to serve.
Oil and Vinegar Cucumbers
3 cucumbers
2 cups vinegar
1 cup vegetable oil
kosher salt
pepper
Peel and slice the cucumbers, set aside. Pour the vinegar in a large glass bowl, slowly whisk in the vegetable oil. Add about 2 teaspoons of kosher salt, more or less to taste. Add about a teaspoon of pepper. Whisk again. Add cucumbers and mix well. Refrigerate until ready to serve.
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