Southern Protocol

This is the simplest of all simple dip/appetizer recipes, but I could seriously eat it sans chips. No need for any food medium to get this stuff from the bowl to my mouth – I could literally just eat it with a spoon. The recipe below is a basic version… there are versions called “Lowcountry Caviar” that incorporate pimentos and jalapenos, but my sensitive pallet prefers the sweet and salty varieties.

Redneck Caviar, courtesy of TasteBook.com
2 cans black eyed peas, drained
2 cans shoe peg corn, drained
2 cans Ro-Tel tomatoes, drained
2 large bell peppers, chopped (it looks pretty to get 2 different colors, too)
1 can black beans, drained
12 small green onions, chopped
3 ripe tomatoes, chopped
1 tsp garlic powder
1 tsp garlic salt
1 tsp parsley flakes
16 oz bottle Zesty Italian Dressing

Mix all ingredients together in large bowl. Cover and refrigerate for at least 12 hours. Serve with blue tortilla chips… or some spoons

It’s Cinco de Mayo week! OLE! For those of you who have opted to throw a fiesta in the comfort of your own home as opposed to heading out to all the super crowded Mexican haunts this Wednesday, here’s a delicious (and so pretty!) appetizer to try. It’s simple and fresh, which honestly is a great improvement over the greasy quesadillas and burritos that you would get at traditional restaurants.

Crab and Avocado Margaritas (Makes 4 servings, recipe courtesy of gourmetfood.com)
1/2 cup kosher salt (for salting grass rims)
2 limes
3 avocados, thinly sliced
1 tsp homemade seasoning (mix the following to taste: paprika, chili powder, onion powder, garlic powder, cumin, salt)
1 pound lump crabmeat
2 tablespoons lime juice
3/4 cup diced tomatoes
4 margarita glasses

Pour the salt onto a dinner plate. Slice one lime into four wedges, and rub one wedge around the rim of each glass. Twist each rim into the salt.

Fill the bottom of one glass with avocado slices, then sprinkle 1/4 teaspoon of the seasoning onto the avocado. On top of the avocado, spread two tablespoons of diced tomatoes.

Spread approximately 2 tablespoons of the crab on top of the tomatoes, and sprinkle with one teaspoon of lime juice. Create a second layer in the same glass. Repeat in other glasses.

Garnish each glass with 3 slices of avocado. It can be served either as a dip (with simple Tostitos) or as a salad (with a fork!).

Yum! Enjoy, and Happy Margarita Day!