Another throw-back to our old Southwest Conference days. SMU.
Having grown up in the Dallas area, going to Texas A&M just amplified any generalizations that I might make about the financial and social status of students attending SMU. I’ve always viewed them as the “Richie Rich” set and quite privileged. I imagine their conversations in their sorority houses always involving what their daddy bought them that week.
Therefore it only seemed right that the recipe I would make for the game this week would be “Texas A&M Caviar.”
This isn’t any dainty serve on a cracker kind of caviar that those uppity ponies from SMU might enjoy.
Nope.
A mixture of black-eyed peas, Ro*Tel, avocado, bell pepper, red onion and some other flavorings, this is the dip your Fritos in kind of “caviar.”
Texas A&M Caviar
(adapted from Southern Living’s The Official SEC Tailgating Cookbook)
1 (15.5 oz) can black-eyed peas with jalapeno peppers, drained & rinsed
1 (10 0z) can diced tomatoes & green chiles (aka Ro*Tel), drained
1 avocado, finely diced
1/2 small green bell pepper, finely diced
1/4 red onion, finely diced
1/3 cup zesty Italian dressing
2 teaspoons fresh lime juice
1/4-1/2 cup fresh cilantro leaves, minced
Kosher salt to taste
Stir together all ingredients. Chill for at least an hour. Dig in with Fritos.
I decided last minute that I needed a dessert. As I flipped through the “Sugar Bowl” section of the cookbook I came to one that really jumped off the page at me. A rich dessert doesn’t get much richer than “Buttered Rum Pound Cake with Bananas Foster Sauce.”
Once the glaze cools it is not shiny… until you add the Bananas Foster sauce…
I ate ALL the calories with this. All. Of. Them.
Gig ‘em and God bless the Aggies!!
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I’m cooking my way through the college football season using the Southern Living “Official SEC Tailgating Cookbook.”
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