Farmers Caviar Recipes

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FARMER'S CAVIAR



Farmer's Caviar image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 16

1 pound frozen purple hull peas
1 pound frozen baby lima beans
3/4 cup shoepeg corn kernels
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 red onion, diced
1 small jalapeño, seeded and finely diced
1/3 cup loosely packed finely chopped fresh cilantro
Dressing, recipe follows
1/3 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lime juice
1 teaspoon sugar
1 teaspoon garlic salt
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper

Steps:

  • Boil the purple hull peas in salted water until tender, then drain and cool. Meanwhile, boil the lima beans in salted water until tender, then drain and cool.
  • Combine the corn, purple hull peas, lima beans, red bell peppers, green bell peppers, red onion, jalapeño and cilantro in a large bowl. Add the Dressing and toss together. Taste and adjust the seasoning as necessary. If time allows, marinate the caviar in the fridge for an hour.
  • Whisk together the olive oil, red wine vinegar, lime juice, sugar, garlic salt, oregano, olive oil and salt and pepper to taste in a bowl.

EGGPLANT CAVIAR



Eggplant Caviar image

An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 1/2 cups

Number Of Ingredients 8

2 purple-globe eggplants, (1 1/2 pounds each)
1/4 cup minced onion
2 plum tomatoes, seeded, finely chopped
1/4 cup roughly chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
1 1/2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
Pita or rye bread, for serving

Steps:

  • Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
  • Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.

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