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Old 09-23-2006, 07:00 PM   #11
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Take that rice and add:

finely diced tomatoes, de-seeded, red white and blue bell peppers, sweet corn, green (spring) onions, cumin, oregano, cooked red kidney beans, lime(or lemon) juice, olive oil, cubed Wensleydale cheese ( closest thing to White cheese I know of); a little fresh green chili pepper and loads of cilantro. Call it:
" Ensalada del Zócalo" ( Zócalo is the main square in Mexico City).
I know you have a lot of vegetarians there, so I won't add :
Toasted bacon bits
Ham chunks
Little bits of grilled chicken
etc.!!
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Old 09-23-2006, 07:25 PM   #12
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Texas, I love that sign as well!

Chef Jen, how about some Texas Caviar? I don't have the recipe handy at the moment, but it's got:

Black-eyed Peas
diced onions
diced green bell peppers
a Jalapeno, seeded and diced
chili powder (quite a bit)
cumin
a bit of cayenne pepper
salt to taste
Italian Salad dressing

When I go to work tomorrow, I'll copy that recipe down out of my workbook, and bring it home.
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Old 09-23-2006, 07:30 PM   #13
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Allen - this is mine - maybe it's similar to yours. This would even work with rice if you really want to pair it that way.

TEXAS CAVIAR

3 16oz cans black-eyed peas, drained and rinsed
1 small jar chopped pimentos, juice included
1 bunch scallions, chopped, green part only
1 tablespoon fresh oregano, chopped
1 tablespoon Tabasco
1 tablespoon Worcestershire
1 teaspoon black pepper
1/2 bunch cilantro, chopped
3 fresh jalapeno chilies, seeded and chopped
1 firm, ripe tomato, chopped
1 orange bell pepper, chopped
1 small can of corn
1 large tomato – use only outer portion and cube
3 cloves fresh garlic, minced or pressed
2 cups vinaigrette

In a large bowl stir all ingredients very well. Chill for at least 4-6 hours, preferably overnight in a sealed container. The longer it sits the better it gets.

Serve with old-fashioned crackers or tortilla chips.

Vinaigrette recipe - 1 part vinegar, 3 parts oil, chopped garlic
Add crushed garlic, vinegar, and oil. Close and shake well. Let stand and shake again well. This vinaigrette makes the whole thing. Gives a more authentic flavor than Italian dressing. JMHO of course.

Edited to add: I forgot to add the fresh cilantro - add lots!!!!
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Old 09-23-2006, 08:22 PM   #14
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As far as bean salads go, my hands down favorite, & one I try to keep in the fridge frequently for sides, lunches, & snacks, is delicous & easy as pie.

Take as many different types of canned beans that you like - I use dark & light red kidney beans, garbanzos, black beans, cannelinis, navy - whatever your favorites are that will make a colorful mix. Drain & rinse.

Toss with extra-virgin olive oil, red wine vinegar, chopped Italian flat-leaf parsley to taste, minced garlic to taste, salt & freshly ground black pepper to taste, chopped red onion to taste, & crumbled feta cheese to taste.

This is a wonderful salad that has always been a hit wherever I've served it. (I've often hoped for leftovers, but never have them - lol!!) It also keeps very well in the fridge, & like I said, makes a terrific nutritious lunch, salad, or side dish.
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Old 09-23-2006, 08:37 PM   #15
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Breezy - that sounds heavenly!!!! And your dressing is a lot like the Texas Caviar vinaigrette. I just keep changing my mind about what I'm going to cook tomorrow!!!!!! I'll have to make up this bean salad for lunches next week - it's got to be very satisfying!
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Old 09-23-2006, 08:39 PM   #16
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Quote:
Originally Posted by BreezyCooking
As far as bean salads go, my hands down favorite, & one I try to keep in the fridge frequently for sides, lunches, & snacks, is delicous & easy as pie.

Take as many different types of canned beans that you like - I use dark & light red kidney beans, garbanzos, black beans, cannelinis, navy - whatever your favorites are that will make a colorful mix. Drain & rinse.

Toss with extra-virgin olive oil, red wine vinegar, chopped Italian flat-leaf parsley to taste, minced garlic to taste, salt & freshly ground black pepper to taste, chopped red onion to taste, & crumbled feta cheese to taste.

This is a wonderful salad that has always been a hit wherever I've served it. (I've often hoped for leftovers, but never have them - lol!!) It also keeps very well in the fridge, & like I said, makes a terrific nutritious lunch, salad, or side dish.
Simple and colorful with super ingredients. A winner!

BTW, I've made a salad very similar to this with orzo, and it never fails.
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Old 09-23-2006, 09:39 PM   #17
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KE, I did a google on that recipe, and found the recipe you posted.

The recipe I have, supposedly is from "The Big Texan Steakhouse", at least, according to that cookbook. However, the page I have is a copy, so I don't know what cookbook that is. This recipe doesn't use Worchestershire, fresh oregano, Tabasco, or corn.
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Old 09-23-2006, 09:53 PM   #18
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Quote:
Originally Posted by Chef_Jen
Ok i have a buffet to do and its very much like me to tell my clients 5 salads chefs choice.

Its a VERY basic buffet so ive got

Greek
Pasta Ceaser
Roasted Beet salad
German Potato.

Now i want a rice salad. and ive got LOADS of beans to do. i was thinking mexican?? southern?? i dunno ive got black eyed peas, navy beans, kidney beans, etc etc etc etc you name the bean i have it.

Now i dont have a dressing for this.

any ideas??
For the rice salad, this is one I like:

http://food.cookinglight.com/cooking...age_id=1093770

Rici Bisi or a couscous salad with cukes, tomatoes & diced red onions are a few more ideas.
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Old 09-23-2006, 10:20 PM   #19
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[quote=kitchenelf]I bet Chef Jen knows how to roast beets Roasted beets is one of my favorite things to roast, well..........along with turnips, cauliflower, broccoli.....ok, most veggies


You might be surprised that many do "roast" beets and then peel. Why don't we see. And I would be interested for those that do it this way to take my challenge to do it my way. Being a "chef" on a website may not mean that something new can't be added to his/her/your repertoire. And yes, I roast all those veggies also. How do you "roast" beets? I will admit that I have won this challenge on other cooking boards--and Ina agrees with me.
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Old 09-23-2006, 10:21 PM   #20
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Gretchen, perhaps you could post your challenge elsewhere? Dine with us perhaps?
We don't want to hijack this thread away from Jen. She is still looking for ideas here.
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