REAL Texas Caviar

Don't let all those other recipes fool you, there is only one real Texas recipe and I have it. This one has Texas ingredients like cilantro, mango, and of course avocado. I have to say it is really simple to make and will be a hit at any gathering wherever you live. I have to give credit where credit is due so a shout out to Nona my mother-in-law for sharing this with me. She has been making this for many years and so I adopted this one under the Chef Rico name and proud of it. With Nona's help, I first made it for a party of about 30 people and they cleaned out the bowl in no time. So get ready for a great party dip that will be a hit. (not actual picture, but close)

This recipe serves 25 + 

INGREDIENTS 

• 1 - 15 oz can pinto beans
• 1 - 15 oz  can black eyed peas
• 1 - 15 oz can black beans
• 1 - 15 oz can white corn
• 1 - 4 oz can diced jalapenos
• 1 small jar pimentos
• 1 mango fresh ( or 1- 15 oz can chopped)
• 2 - fresh firm avocados 
• 1 - medium size white onion
• 1 - medium size green pepper
• 1/2 cup - olive oil
• 1/4 cup - cider vinegar
• 1/4 cup - sugar
• 3/4 cup fresh cilantro

Preparation
1. Slice and chop the onion small, slice and chop the green pepper small, slice and chop the avocados medium size chunks, and remove stems from the cilantro and barely chop where leaves are in half.

2. Combine the olive oil, cider vinegar, and sugar into a sauce pan and bring to a boil. Then remove from the stove and let cool 10 minutes.

3. Drain well with a strainer each can of beans, the can jalapenos, the pimentos, and the corn and then combine into a large mixing bowl.

4. Next add all the ingredients together in the large mixing bowl and stir well. Pour the cooled oil, sugar, and vinegar over the bowl and mix in well. Next sprinkle in the cilantro and mix well together, BUT SAVE some of the cilantro for now.

5. For presentation pour the mixed ingredients into a large decorative dish and now sprinkle the rest of the cilantro over the mixture for color.

There you have it...REAL Texas Caviar from Chef Rico. Set out some large Frito scoops and they will EAT - IT - UP!

Comments? Suggestions?

Avocado Dip Rico Style

I have been making this for years and everyone seems to love it so i am sharing my secret. NO more powder packets for me. I use all natural ingredients that turns into a wonderful dip to die for. Depending on the ripeness of the avocados you purchase, you can create the dip a little chunky or just creamy and smooth; your choice.

Ingredients

• 2 - large avocados
• 1/4 cup - chopped red onion
• 1/4 cup - chopped cilantro
• 1/4 cup - chopped tomato
• 1/2 - fresh lime
• pinch of salt
• pinch of pepper
• pinch seasoned salt

1. Take the avocado and cut in half and remove the seed
2. Spoon out the inside and place in a large bowl
3. Mash with a fork to the consistency you prefer
4. Add in the chopped cilantro, red onion, and tomato and stir a minute or two mixing well
5. Add in the pinch of salt, pepper, seasoned salt
6. Squeeze the fresh lime juice over the bowl and mix in well and you are done

A GREAT OPTION:

1. Take some boiled eggs and cut in half and remove the yoke.
2. Rinse each half and dry
3. Fill each egg half with the avocado dip
4. Sprinkle with seasoned salt for color and flavor
5. Top with a small amount of shredded cheddar cheese if you like

Chef Rico's Texas Grilled Avocados with Mango Salsa

This is a Cadden family favorite and a Texas tradition for sure and will compliment any backyard grill. Whoever thought this one up is a genius and should get an award for flavor and texture. Be careful how you pick your avocados for this...they need to be on the hard side when purchased and certainly not soft. The bigger the better!

Ingredients

• 1- red bell pepper
• 1- yellow bell pepper
• 1- green bell pepper
• 1- large mango
• 1- white onion
• chopped cilantro
• fresh shredded mild cheddar cheese
• several limes
• seasoned salt 
• pepper
• Chef Rico's Texas Style Salsa or any mild salsa

1. Finely chop each of the bell peppers and mix together in a bowl
2. Finely chop the white onion and add
3. Take the mango and peel it then slice in downwards making large slices. There is a seed in the middle that is hard to remove so just carve around it. Add that to the mixture in the bowl
4. Quarter a lime and squeeze all four parts into the mix
5. Stir all this together well for your mango salsa
6. Next chop the cilantro for a topping
7. Shred the cheddar cheese course for a topping
8. Take the avocado halves and in the last 15 minutes of grilling your meat, place them flat side down directly over the heat source, gas or charcoal.
9. Grill until the avocado has grill marks and blackened.
10. Remove from the grill and in the hole where the seed was, spoon in your mango salsa to just fill the hole.
12. Use a pinch of seasoned salt and pepper over the top
11. Sprinkle with shredded cheese, chopped cilantro, and using a quarter of a lime, squeeze the juice across the avocados.

Serve warm and eat with a spoon

Chef Rico's Texas Badboy Salsa #8

Ingredients

• 1- 14.5 oz can Diced Tomatoes Mexican Style
• 1/3 cup chopped white onion
• 1/3 cup fresh chopped cilantro
• 1/2 jalapeno (optional)
  
• 1/2 lime
• pinch of Cumin Powder
• pinch of salt
• pinch of pepper

I use a small food processor or a blender will work. Start with the diced tomatoes pouring the whole can in the processor.  
NOTE: for less juicy salsa drain the tomatoes before using.
1. Cut the white onion into chucks measuring 1/3 cup and throw in the processor.
2. Cut a section of the cilantro measuring 1/3 cup stems and all and place in the processor.
3. Cut the jalapeno in half and throw in the processor.  
NOTE: for milder salsa de-seed the jalapeno
4. Quarter the lime and then squeeze 2 quarters in the processor
5. Next add the a pinch of the last three ingredients. A pinch in very small and fits between two fingers. Too much of the last three ingredients will ruin the salsa.
6.Once you have all the ingredients in the processor or blender, use a medium speed for about 15 seconds or just enough that all the ingredients are chopped up.

OPTIONS:
No jalapeno is mild
Add jalapeno is hot = #8 level hot

Serve as is or chilled with non-flavored corn chips. Enjoy!