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Sunday, September 22, 2013

Cooking Through the Football Season – Week 4

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. 


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 Caviar 2

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.

Texas Caviar

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.”

Buttered Rum Pound Cake

  Once the glaze cools it is not shiny… until you add the Bananas Foster sauce…

Bananas foster pound cake

I ate ALL the calories with this.  All. Of. Them.

Gig ‘em and God bless the Aggies!!



I’m cooking my way through the college football season using the Southern Living “Official SEC Tailgating Cookbook.”

The Challenge
Week 1
Week 2
Week 3