*  Exported from  MasterCook II  *
 
                                   COWBOY CAVIAR
 
 Recipe By     :ESSENCE OF EMERIL SHOW #EE2239
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        4  sprigs        thyme
        4  sprigs        marjoram
        1  cup           cider vinegar
        2  teaspoons     salt
        1  cinnamon      stick
        2  cups          water
        8  black         peppercorns
        2  bay           leaves
        1  fresh         New Mexico red chile- seeded, -- cut into fine rings
        1  red           jalapeno, seeded, -- cut into fine rings
        1                green jalapeno, seeded, -- cut into fine rings
      1/4  bunch         cilantro, -- leaves chopped
        1  small         red bell pepper, -- seeded and diced
      1/2  cup           diced celery
      1/2  cup           diced carrot
      1/2  cup           diced red onion
        3  small         serrano chiles, -- sliced into fine rings
      3/4  cup           black eyed peas, -- cooked until tender
        2  tablespoons   extra-virgin olive oil
                         Salt and pepper
 
 
 Place the thyme and marjoram in a large stainless steel pan with the
 vinegar, salt, cinnamon stick, water, peppercorns, and bay leaves. Bring to
 a boil, reduce the heat, and simmer for 15 minutes. Strain and reserve the
 liquid. To the liquid, add the New Mexican chiles, red and green jalapeno
 rings, cilantro, bell pepper, celery, carrot, and simmer until the
 vegetables are al dente, about 5 minutes. Add the onions and serrano
 chiles, simmer for 2 minutes. Using a spider, remove the vegetables and
 place in a bowl along with the cooked black eyed peas. Reduce the liquid to
 3 tablespoons. Transfer the liquid to the bowl with the vegetables. Add the
 oil and season with salt and pepper.
 
 Yield: 2 cups
 
 
 
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