Pati's Mexican Table airs Saturdays at 11:30 am.
This week on Pati's Mexican Table, Pati Jinich is joined by her friend and fellow public television chef and host Vivian Howard, whose Chef's Life, though over, is still available to stream by Passport members. (Howard will debut a new show, South by Somewhere, on WTTW and PBS channels early next year.) Between the two of them, south-of-the-border meets Southern food, as the two trade recipes like this simple "Texas Caviar" from Howard. It makes a great, simple side or dip.
Makes 4 cups
Note: If you don’t have cocktail tomatoes and would still like to make this caviar, marinate 1 cup of quartered cherry tomatoes in 2 tablespoons rice vinegar, 1 teaspoon honey, 1 teaspoon lemon juice and 1/2 teaspoon salt for 30 minutes.
1 teaspoon salt
1 teaspoon light brown sugar
2 cups dried field peas or black eyed peas, cooked, drained, and rinsed
1 cup small-diced cocktail tomatoes, plus 1/4 cup of their liquid (see note)
1/2 cup thinly sliced scallions
1 serrano chile, stemmed and chopped
2 tablespoons chopped parsley
1 tablespoon chopped oregano
1/4 cup olive oil
In a medium bowl, gently stir together the ingredients. Serve right away, or let the caviar marinate refrigerated overnight or up to 3 days before serving. Serve at room temperature with chips, endive, celery, or as a side.