*  Exported from  MasterCook  *
 
                               Cowboy Caviar
 
 Recipe By     : ESSENCE OF EMERIL SHOW
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Imports
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Sprigs        thyme
    4      Sprigs        marjoram
    1      Cup           Cider Vinegar
    1      C             ider vinegar
    2      Teaspoons     salt
    1                    cinnamon stick
    2      Cups          water
    8                    black peppercorns
    2                    bay leaves
    1                    fresh         New Mexico red chile- -- cut into rings
                         seeded,
    1                    red           jalapeno,seeded, -- cut into rings
    1                    green         jalapeno, seeded, -- cut into rings
      1/4  Bunch         cilantro leaves -- chopped
    1      Small         red bell pepper, -- seeded and diced
      1/2  Cup           diced celery
      1/2                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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