Cowboy Caviar

Recipe Ingredients

4 sections		Thyme
4 sections		Marjoram
1 cup	237ml	Cider vinegar
2 teaspoons	10ml	Salt
1		Cinnamon stick
2 cups	474ml	Water
8		Black peppercorns
2		Bay leaves
1		Fresh New Mexico red chile - seeded, and cut into fine rings
1		Red jalapeno - seeded, and cut into fine rings
1		Green jalapeno - seeded, and cut into fine ringss
1/4		Cilantro - leaves chopped
1		Red bell pepper - seeded and diced (small)
1/2 cup	55g / 1.9oz	Diced celery
1/2 cup	55g / 1.9oz	Diced carrot
1/2 cup	31g / 1.1oz	Diced red onion
3 cups	711ml	Serrano chiles - sliced in fine rings (small)
3/4 cup	177ml	Black eyed peas - cooked until tender
2 tablespoons	30ml	Extra-virgin olive oil
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

Place the thyme and marjoram in a large stainless steel pan with the vinegar, salt, cinnamon stick, water, peppercorns, and bay leaves. Bring to a boil, reduce the heat, and simmer for 15 minutes. Strain and reserve the liquid.

To the liquid, add the New Mexican chiles, red and green jalapeno rings, cilantro, bell pepper, celery, carrot, and simmer until the vegetables are al dente, about 5 minutes. Add the onions and Serrano chiles, simmer for 2 minutes.

Using a spider, remove the vegetables and place in a bowl along with the cooked black eyed peas. Reduce the liquid to 3 tablespoons. Transfer the liquid to the bowl with the vegetables. Add the oil and season with salt and pepper.

This recipe yields 2 cups of caviar.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2239 broadcast 09-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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