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Old 02-13-2008, 06:01 AM   #11
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OK...NO dairy this time around

Great appetizer.

There are tons of recipes out there on the Internet for Texas Caviar. This ONE recipe that I've been making for years is based on my visit to the Big Texan Steak House in Amarillo back in the 90's. Do Not confuse it with their recipe, as I've b@stardized it to fit my likes. All amounts are approximate and open to any interpretation.

3 15oz(?) cans of Black Eyed Peas/beans
small red onion, chopped and diced thin
cup, + or -, canned jalapeno's, chopped fine
2 cloves of garlic crushed
ground black pepper to your taste
a few good drops of your favorite hot sauce
1/3 cup, + or -, zesty Italian dressing *

Drain the beans, add the rest of the ingredients except dressing. Stir well. Add dressing and stir until your desired consistency, adding more if you like. Let sit overnight. Stir and adjust your heat level, if needed. Serve with tortilla chips.

* olive oil and red wine vinegar can be substituted here.
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Old 02-13-2008, 12:59 PM   #12
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Quote:
Originally Posted by merstar View Post
Not a cold appetizer, but rather, room temperature, there are lots of bruschetta recipes to choose from. Here are a few to check out:

Eggplant (Aubergine) Bruschetta
Eggplant (Aubergine) Bruschetta Recipe | Recipezaar

Ultimate Bruschetta
Ultimate Bruschetta Recipe | Recipezaar

White Bean Bruschetta
White Bean Bruschetta Recipe | Recipezaar

Bruschetta sounds like a great Idea. It sounds like a great way I can take a traditional dish of chopped liver and class it up a bit. Then I will garnish it with some peppers or something to make it look pretty. Can I make the Crustinis a day in advance?
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Old 02-13-2008, 08:15 PM   #13
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Quote:
Originally Posted by danpeikes View Post
Bruschetta sounds like a great Idea. It sounds like a great way I can take a traditional dish of chopped liver and class it up a bit. Then I will garnish it with some peppers or something to make it look pretty. Can I make the Crustinis a day in advance?
Yes - just keep them in an airtight container.
The chopped liver idea sounds great.
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Old 03-14-2008, 09:11 AM   #14
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You could do some sort of duck or goose terrine. IMO nothing beats a good forcemeat creation for an appetizer.

I don't think anything about the fowl terrine would make it not kosher.
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