Sharing a favorite Lucy Buffett recipe this week ~ Lulu’s LA Caviar ~ while we are actually enjoying it at our pre-game tailgate!
It’s Homecoming Weekend and I’m at the game with some of my college girlfriend besties 🙂 . There will be more on our tailgate later next week, so stay tuned!
There are so many good recipes and stories in this cookbook ~ it’s one of my favorites. Lulu has this recipe posted on her lulubuffett.com website, so I feel Ok to share it here with y’all. I always try to respect what others have worked hard to accomplish. If they are sharing it to the public, then it’s fair to share. Otherwise, we should buy the cookbook to get the recipe ~ only fair, right? I’ve made this black-eyed pea salsa many times, for many different settings. There are lots of similar recipes, and I have tried several, but I think this one is the best! It’s light and fresh and always good. Served it here for an alfresco concert picnic at Chastain Park!
I’ll share photos from our tailgate spread next week, and this will be on it. Until then I’m eating, drinking, cheering and having lots of bluwaterfun with my college girlfriends! See you next week ~~~
L. A. (LOWER ALABAMA) CAVIAR
by Lucy “LuLu” Buffett
¾ cup balsamic vinegar
½ cup extra virgin olive oil
¼ cup sugar
2 teaspoons salt
1 teaspoon black pepper
4 (15-ounce) cans black-eyed peas, rinsed and drained
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red pepper
1 cup chopped red onion
1 ½ cups cherry tomatoes, quartered
1 cup chopped fresh parsley
1. Combine all dressing ingredients in a jar; cover tightly and shake vigorously to dissolve sugar. Set aside.
2. Rinse and drain peas well. Place in a large glass or aluminum bowl.
3. Add remaining ingredients and dressing. Toss well. Transfer to plastic container, cover and refrigerate for at least two hours before serving.
4. Serve with tortilla chips or saltine crackers.
Makes 20-25 Servings