- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Who has a coonass caviar recipe?
Posted on 1/1/16 at 10:50 am
Posted on 1/1/16 at 10:50 am
I used to make a dip called coonass caviar. Loved it, but it's been awhile and I can't find recipe. It's how I'm eating my black-eyed peas today. I don't know amounts, but from what I remeber, it consisted of black-eyed peas, avocado, red onion, bell pepper, tomatoes, cucumbers, Italian dressing. Might be missing an ingredient or two. Anyone have a recipe?????
5
Posted on 1/1/16 at 12:22 pm to WhoDatMatt
This one is our take. Probably the same or similar as what you want.
LA Caviar
3 15 oz cans black eyed peas, drained and rinsed
1/4 cup chopped red onions
3T chopped green bell peppers
3T chopped red bell peppers
3T chopped yellow bell peppers
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1/4 cup olive oil
1/4 cup red wine vinegar
2T honey
1 tsp Salt
1 tsp Pepper
Mix ingredients in large covered bowl.
Store covered, in fridge for at least 12 hours.
Eat with saltine crackers.
LA Caviar
3 15 oz cans black eyed peas, drained and rinsed
1/4 cup chopped red onions
3T chopped green bell peppers
3T chopped red bell peppers
3T chopped yellow bell peppers
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1/4 cup olive oil
1/4 cup red wine vinegar
2T honey
1 tsp Salt
1 tsp Pepper
Mix ingredients in large covered bowl.
Store covered, in fridge for at least 12 hours.
Eat with saltine crackers.
This post was edited on 1/1/16 at 12:24 pm
Posted on 1/1/16 at 1:05 pm to WhoDatMatt
quote:The avocado seems out of place to me.
it consisted of black-eyed peas, avocado, red onion, bell pepper, tomatoes, cucumbers, Italian dressing. Might be missing an ingredient or two.
Posted on 1/1/16 at 1:13 pm to WhoDatMatt
coonass caviar.
I don't think mine is what you are looking for but, that is what we call it at a crawfish boil when you squeeze a boiled clove of garlic on a cracker, a squirt of squeeze butter and top it with a peeled crawfish tail
Posted on 1/1/16 at 1:26 pm to WhoDatMatt
Is it like the side item they serve at Newks?
Posted on 1/1/16 at 1:55 pm to WhoDatMatt
I made some Texas caviar (or a variation thereof), which is probably the same thing. Black eyed peas, black beans, corn, diced onion, red bell pepper, jalapeno, tomato, a little cumin, some lime juice. I forgot to get cilantro, but I had a little parsley, so I used that. I cheated and used a bit of bottled Italian dressing. 
It's sitting in the fridge, but it's only getting two hours to chill, not 12. Maybe it won't be good.
It's sitting in the fridge, but it's only getting two hours to chill, not 12. Maybe it won't be good.
Posted on 1/1/16 at 2:22 pm to MeridianDog
Thanks!
Posted on 1/1/16 at 5:14 pm to Darla Hood
I was wrong. It was delicious! My visiting friend, who said she wasn't hungry, ended up loving it and took half of the leftovers home with her.
*Photobucket editor hasn't been working for me for more than a week, sorry this is oversized. Isn't there something I can add to the URL to make it smaller for posting here?
*Photobucket editor hasn't been working for me for more than a week, sorry this is oversized. Isn't there something I can add to the URL to make it smaller for posting here?
Posted on 1/1/16 at 5:20 pm to Darla Hood
To me coonass cavier is fried speckle trout eggs
This post was edited on 1/1/16 at 5:35 pm
Posted on 1/1/16 at 5:24 pm to Honky Lips
Could be. Mine is actually Texas caviar, but when the OP described some of the ingredients, I thought maybe this was what he was going for.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News