Comments on: Texas Caviar…Or Is It? A Veggie Rehab Recipe

By: Calypso

Calypso — Sat, 07 Feb 2009 04:55:01 +0000

Wow – Phil, that sounds amazing – never thought of that with TC, but it’s really perfect with the caviar – adds a little crunch & smoke. Nice.

By: Phil

Phil — Sat, 07 Feb 2009 00:07:37 +0000

Enough on the Veggies already!!! I like bacon and porkfat!! When I make this recipe…I throw in crumbled bacon at the very last minute. The little extra crunch really kicks up the cavier!

By: Calypso

Calypso — Thu, 05 Feb 2009 03:43:19 +0000

….and Tracy (graciously) got it right with the homemade beans — making your own dressing instead of store-bought makes it even better. (But, cutting corners is better than not having it at all!) No offense to any Texans on my last comment — I’ve just had some unfortunate experiences.

By: Calypso

Calypso — Thu, 05 Feb 2009 03:38:43 +0000

It’s real pretty, very appetizing and I will definitely make it one day, but there is nothing like Texas Caviar made with the earthy goodness of black-eyed peas. I’m by no means a Texas fan, being from Tennessee and, later, Atlanta, but I know when I’m in the presence of greatness.

By: Parker Cross

Parker Cross — Sat, 31 Jan 2009 21:56:35 +0000

Do you think it will still be as beautiful with the honey mustard?

By: Jason

Jason — Tue, 27 Jan 2009 20:25:28 +0000

@AJ – Good tip! I’ll give your version a try next time I whip up a batch.

By: AJ

AJ — Tue, 27 Jan 2009 20:21:22 +0000

Honey mustard!!! Honey mustard!!!

Regardless of how Texan or non-Texan your caviar may be, it is utterly incomplete without a 3ish tablespoons of honey mustard stirred in! It binds the “caviar” together better and cuts the everything-that-barely-touches-cheap-Italian-dressing-tastes-like-it’s-coated-in-cheap-Italian-dressing taste with a little sweetness.

By: Jason

Jason — Mon, 26 Jan 2009 07:31:06 +0000

@Tracy – Glad to hear that at least one person can see through my sarcasm and pick up on a compliment!

PS. I use canned beans strictly for the convenience factor.

By: Tracy Boyd

Tracy Boyd — Sun, 25 Jan 2009 13:44:11 +0000

As a died-in-the-wool Texan, your recipe was actually a complement to ours. However, no real Texan would admit to using canned beans in a caviar recipe ;D

To add a more local flavor next time, go a head a make a pot of your locally-flavored beans the day before and use that in your caviar. You’ll see even how much better it is.

Keep up with the artery-clogging recipes! Happy bbq’ing!

By: Aaron

Aaron — Fri, 23 Jan 2009 22:16:01 +0000

Hi Jaden! I actually didn’t think I would like it when Jason first posted it, but it is very good. I’m planning on making some again for the Super Bowl next week (along with a bacon explosion of course).

Thanks for stopping by!