Best Mississippi Tippah County Caviar For A Crowd Recipes

NOT-U-KNOW-WHO'S TIPPAH COUNTY CAVIAR

Not-U-KNOW-WHO's Tippah County Caviar image

and NEITHER is the recipe that claims to be when googled up! But MY version of Tippah County Caviar is a lot closer... and better because IT IS! I had no idea I'd LOVE TCC when I went to THAT café when it opened... so naturally I wanted the recipe and gooled it! WOW... so misinforming that I'd easily believe it was purposely planted online! Made one small batch as was ONE TIME & realized I'd been bamboozled! So I fixed THE PROBLEM because THIS IS GOOD & SO GOOD FOR YOU! This makes a "small batch" about 4-5 cups.

Provided by grantg

Categories Onions

Time 55m

Yield 4-5 cups, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

16 ounces purple hull peas, fresh frozen (Bird's Eye, or use fresh if available)
1/4 cup pimiento, chopped (fresh or jarred)
1/2 cup yellow bell pepper, seeded & finely diced (or can use 1/4 c each of Yellow, Orange, & Red Bell Pepper)
2 scallions, chopped
1 jalapeno pepper, seeded & diced (heat membranes removed) (optional)
2 tablespoons red onions, diced (optional)
1/4 cup canola oil
1/4 cup white distilled vinegar
2 tablespoons red wine vinegar
2 tablespoons red wine (or just omit, do not use more RW Vinegar) (optional)
1/8 teaspoon garlic powder, to taste
1/8 teaspoon salt, to taste
1/8 teaspoon ground black pepper, to taste (up to 1/4t for seasonings)
1/2-3/4 teaspoon hot sauce, to taste (Texas Pete)

Steps:

Cover with water & bring Purple Hull Peas to a boil for 3 minutes in a medium saucepan, reduce to simmer for 20 minutes, and then drain and place in cold water bath.
Meanwhile, prep and chop all the fresh vegetables placing them in a 2-quart pitcher or mixing bowl. Add the jarred diced pimientos (drained) if using them.
Drain the chilled peas & add to the chopped vegetables. Gently fold to mix.
Combine the oil, vinegars, and wine in a measuring pitcher. Add the garlic powder, salt, and ground black pepper. Add the hot sauce and whisk until combined. Pour over vegetables and fold gently to combine and blend. Better if allowed to chill 4 hours in refrigerator, stirring occasionally to blend with liquid dressing. Keeps well but will disappear quickly.
Note: Preparation Time does not include chilling time & the dish can be eaten immediately but is better when allowed to marinate. Serve well-drained of marinade -- this also reduces the actual fat & calories per serving. Most people leave any excess marinade in the bottom of empty dish.

Nutrition Facts : Calories 259.6, Fat 7.6, SaturatedFat 0.7, Sodium 55.4, Carbohydrate 35.5, Fiber 6.4, Sugar 4.2, Protein 13.7

MISSISSIPPI CAVIAR

Mississippi Caviar image

Got this recipe many years ago from a friend. It's great for parties because it makes a lot and not many people bring this type of dish.

Provided by Linda Scharek

Categories Vegetable Appetizers

Time 15m

Number Of Ingredients 7

Ingredients

3/4 c chopped onion
1 c chopped green pepper
1/4 c diced pimiento
hot pepper sauce to taste
1-1/2 Tbsp chopped garlic or garlic salt
3 can(s) black eyed peas (rinsed and drained)
1 bottle italian dressing (fat free works real good)

Steps:

1. Mix and marinate overnite. Drain well before serving. Serve with Tostido Chips. Makes a lot
2. NOTE: Original recipe called for 3/4 cups hot pepper, but that really made it hot. If you love HOT, add extra hot sauce

MISSISSIPPI TIPPAH COUNTY CAVIAR FOR A CROWD

Mississippi Tippah County Caviar for a Crowd image

Not-U-Know-Who's caviar for a crowd... the scale of the recipe found using Black-Eyed Peas if you google looking for an "eatery & café" recipe. There may be a café somewhere using B-E Peas for this "caviar" of the south, but not at the famous chain now come to my home town! This is surprisingly YUMMY and disgustingly healthful... and will be gone if taken to a large gathering covered dish. It is ALMOST addictive to nearly everyone who tries it. For all I know, folks in Mississippi might make this using Black-Eyed peas from a can... if so & this is desirable, use the googled recipe.

Provided by grantg

Categories Onions

Time 2h

Yield 4-5 quarts, 30 serving(s)

Number Of Ingredients 16

Ingredients

4 -5 lbs purple hull peas, fresh frozen (Bird's Eye)
1 cup pimiento, drained or 1 cup diced fresh pimiento
1/2 medium yellow bell pepper, seeded & diced
1/2 medium orange bell pepper, seeded & diced
1/2 medium red bell pepper, seeded & diced
8 scallions, chopped
4 -5 jalapeno peppers, seeded & diced (membranes also removed if lower heat is desired)
1 medium red onion, chopped (optional)
1 cup canola oil
1 cup white distilled vinegar
1/2 cup red wine vinegar
1/2 cup red wine (optional, but do not increase the RW Vinegar)
1/2 teaspoon garlic powder, to taste up to 1 t
1/2 teaspoon salt, to taste up to 1 t
1/2 teaspoon ground black pepper, to taste up to 1 t
1 tablespoon hot sauce, favorite of choice, up to 1 1/2 T

Steps:

In a large soup pot or dutch oven, bring the purple hull peas to a boil for 3 minutes, reduce to a simmer for 20 minutes, then drain & cover with cold water & ice to chill to stop cooking.
Prep and dice all the fresh vegetables & place them in a large mixing bowl. Add the drained pimientos. Drain the chilled purple hull peas & add to the bowl. Fold gently to mix all the vegetables into a colorful blend.
In a separate bowl or quart pitcher combine the oil, vinegars, red wine, seasonings, and hot sauce for the dressing. Whisk together until well blended and salt is dissolved.
Pour over the dressing over the vegetables and fold gently until blended and coated. Best served chilled for 4 hours, occasionally folding the vegetables in the dressing to marinate them uniformly.
Keeps well so can be made a day ahead & gets better the longer it marinates. Serve chilled or at room temp -- delicious either way. Probably will disappear quickly -- almost addictive once tried.
Note: Prep time does not include chilling time.
If desired, tri-color pepper mix can be all yellow or orange since red and green will still be in mix for a colorful presentation.

Nutrition Facts : Calories 278.9, Fat 8.1, SaturatedFat 0.7, Sodium 77, Carbohydrate 37.7, Fiber 6.8, Sugar 4.8, Protein 14.5

MISSISSIPPI CAVIAR

Mississippi Caviar image

Black-eyed peas, black beans, corn, tomatoes, onions and peppers in a zesty dressing. A cool salsa in the hot summer!

Provided by mailbelle

Categories Sauces

Time 2h15m

Yield 8 cups

Number Of Ingredients 14

Ingredients

1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel corn, drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 tablespoons minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeno pepper, seeded and finely chopped
1 lime, juice of
1 teaspoon italian seasoning
1 (2/3 ounce) package Italian salad dressing mix (such as Good Seasons)
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar

Steps:

Combine first 11 ingredients (peas through Italian seasoning) in a large bowl. Stir well.
Combine dressing mix, oil and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours.
Serve with tortilla chips. Makes about 8 cups.

Nutrition Facts : Calories 282.3, Fat 14.7, SaturatedFat 2.1, Sodium 344.4, Carbohydrate 32.1, Fiber 7.4, Sugar 3.7, Protein 8.3

SOUTHERN REDNECK CAVIAR

Southern Redneck Caviar image

Have fun with this dish. This is a great dish to experiment with, you can add or subtract ingredients to fit your personal taste. I have added black-eyed pea relish, jalapeños, and even pear relish on occasions, depending on my mood and what I had on hand. This is a fun dish and people of all ages love it.

Provided by Gabby Goddess

Categories Beans

Time 8h

Yield 15-20 serving(s)

Number Of Ingredients 15

Ingredients

2 (15 7/8 ounce) cans black-eyed peas, drained
2 (10 ounce) cans shoe peg corn or 2 (10 ounce) cans corn, drained
2 (10 ounce) cans Ro-Tel tomatoes, drained
1 (15 7/8 ounce) can black olives, chopped
1 green pepper, chopped really small
1 red pepper, chopped really small
1 (15 7/8 ounce) can black beans, drained
1 larger purple onion, chopped really small
3 ripe tomatoes, chopped small
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder (optional, only if you want a bit of a kick to it)
1 teaspoon parsley flakes
16 ounces house Italian dressing or 16 ounces zesty Italian dressing

Steps:

Mix all ingredients together.
Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
Serve with Tostitos Scoops or whatever chips you prefer.

MISSISSIPPI CAVIAR

Mississippi Caviar image

This recipe was given to me by a young lady at work named Jody. She brought it in for a snack with tortilla chips. Several of us thought this would be spectacular over field greens and grilled chicken breast. It has a different taste, and we all enjoyed it. I think you could add peppers to kick it up abit with no problems.

Provided by Michelle S.

Categories Peppers

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 green pepper, finely chopped
1 red pepper, finely chopped
1 orange bell pepper, finely chopped
1 yellow pepper, finely chopped
2 bunches green onions, chopped
2 tomatoes, chopped in small pieces
2 avocados, peeled and finely chopped
2 cans black-eyed peas, rinsed and drained
1 bunch cilantro, chopped
1 (8 ounce) bottle Wishbone Italian salad dressing