The first time I had Texas caviar I was in Santa Fe. There I think they called it Cowgirl Caviar but that might have been the name of the restaurant. I remember lots of pictures of cowgirls. Maybe the name of the restaurant was called Cowgirl Hall of Fame. That seems more right to me.
Anyway. Texas Caviar was made famous by Helen Corbitt the food director in the 1950’s for Neiman Marcus in Dallas. Many recipes call for Italian dressing. No. Do not do it. I am sorry but bottled dressings suck. Period. This is supposed to be fresh and vibrant and everything added is meant to highlight the creamy texture of the legumes, not hide it.
Serves 6 to 8
2 ea. 15 oz cans black eyed peas, drained and rinsed
2 tablespoons red onion, minced
2 tablespoons celery, minced
1/3 cup cilantro, minced
1 tablespoon green onions, minced
1 garlic clove, minced finely
1/3 cup red wine vinegar
1/8 cup extra virgin olive oil
1/8 cup neutral flavored oil, i.e., canola, grape seed
1 to 2 dried cayennes or chile tepins cut into thin strips with scissors
kosher salt and fresh ground black pepper
1. Combine all the ingredients into a bowl and mix to combine. Season with salt and lots of black pepper. Taste and adjust the seasoning as necessary. This gets better as it sits, 24 hours is optimal, but will also gain more Scoville heat units so keep that in mind when you decide the amount of red pepper you want to use.
This cake is only slightly sweet. It is a cake that answers the age old question, “is it ok to put a slab of butter on my cake?” with a definitive yes. I find it great in the afternoon with an espresso and if it is a Saturday I might even attempt an armagnac, cognac or a sweet walnut liquor. If you just can’t help yourself you could add another 1/8 cup of honey.
The cake is good wrapped in plastic wrap for a couple of days. It was eaten over the course of 3 days here and, for me, only got better.
Makes 9 pieces
1 cup rye flour, fine grind
1 cup unbleached cake flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup honey
2 large eggs
1/4 cup unsalted butter, melted
1/2cup whole milk
1 cup prunes, chopped
1. Preheat the oven to 350˚ F. Grease an 8 X 8 inch square cake pan. A parchment square in the bottom might be a good idea if you think the cake will stick to your pan. Grease the parchment too.
2. Sift the flours into a mixing bowl. Any large pieces of bran left in the strainer can be discarded. Add the baking soda, cinnamon, nutmeg, salt and cloves.
3. Add the eggs, honey, milk, and butter. Stir with a wooden spoon to combine. Add the prunes and stir to distribute them.
4. Pour the batter into the pan and bake for 35 minutes or until a cake tester poked into the middle of the cake comes out clean.
5. Remove it from the oven and let it cool. Dust with powdered sugar if desired. Serve.