Poormans Caviar Food

POOR MAN'S CAVIAR: EGGPLANT SPREAD

Steps:

• Preheat oven to highest setting, at least 500 degrees F.
• Cut 2 or 3 slits into whole eggplant. Place eggplant directly on the oven rack in the middle of the oven and roast the eggplant until it is tender, about 20 minutes. Keep the slits facing up so that the eggplant does not loose liquids as it roasts.
• The roasted eggplant will look like a flat tire when you remove it from the oven. Using a sharp utility knife, carefully peel skin away from eggplant flesh. Add cooked eggplant flesh and juice to food processor and combine with garlic, allspice, salt, and pepper and parsley. Pulse grind the eggplant into a paste, add a drizzle of olive oil. Transfer to a serving dish. The seeds of the eggplant will make the spread resemble caviar eggs, and so the name: poor man's caviar.
• To serve, surround a bowlful of spread with crusty bread rounds.
• Tidbit: Mixed olives and selections of Italian sheep's milk cheeses are suggested accompaniments to this menu to round out your buffet. They require no recipe or preparation and add something to the offering overall. Place them on the buffet near the eggplant caviar and bread.

POORMANS CAVIAR

Steps:

• 1. Mix all together refrigerate 4 hr. serve with Chips. I have also used this on lettuce.

THE POOR MAN'S CRABCAKE

Steps:

• Add the shrimp to the bowl of a food processor and blend the shrimp by pulsing 8-10 times. (Do not hold the button down, because the consistency of the shrimp will be too fine - you want nice big chunks in your shrimp cakes.)
• Remove the puréed shrimp from the processor and add to a large bowl. Add the tofu to the bowl of the food processor and purée (for this, you can hold the button down). Add the tofu to the bowl with the shrimp. Next, add the parsley, breadcrumbs, and egg and stir well. Add the juice of 1 lemon and season with salt and pepper, to taste. Refrigerate until ready to use.
• In a shallow bowl, add about ¼-½ cup breadcrumbs. Form the batter into small, 2-by 2-inch circular patties and dredge in the breadcrumbs. Place the breaded cakes on a sheet pan or plate and allow to rest in the refrigerator for at least 10 minutes to set up.
• In a large sauté pan, heat the oil over medium-high heat. Add the shrimp cakes and cook until golden brown on both sides and cooked through, about 5 minutes per side. (Moderate the heat while you're frying the cakes so that it doesn't get too high and so the shrimp cakes don't burn.)
• Meanwhile, mix together the mayonnaise, mustard, and remaining lemon juice. Season with pinch each of salt and pepper, and serve alongside the shrimp cakes.

BAKLAZHANNAIA IKRA (POOR MAN'S CAVIAR)

Steps:

• Heat the oven to 425 degrees. Bake the eggplant on a baking sheet in the center of the oven, turning it over once or twice, until it is soft and its skin is charred and blistered, about 1 hour.
• Meanwhile, in a skillet, cook the onions in 4 tablespoons oil over medium heat until they are soft but not brown, 6 to 8 minutes. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula, scrape the contents of the skillet into a mixing bowl.
• Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a pure. Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 tablespoons oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover the skillet, and simmer for 1 hour.
• Uncover and cook 30 minutes, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons lemon juice and taste for seasoning, adding salt, pepper and lemon juice to taste. Transfer the “caviar" to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.

POOR MAN'S CAVIAR

Steps:

• Mix all ingredients together in a bowl.
• Cover and refrigerate overnight.
• Serve with Frito Scoops or tortilla chips.

NO-COOK POOR MAN'S CAVIAR

Steps:

• Stir the black beans, black-eyed peas, garbanzo beans, white corn, onion, garlic, parsley, and basil together in a bowl.
• To make the dressing, mix the olive oil, red wine vinegar, salt, pepper, dry mustard, and hot sauce together in a small bowl until well blended. Pour over the bean mixture and toss to mix evenly. Refrigerate for 24 hours before serving.

POOR MAN'S CAVIAR

Steps:

• Toss all ingredients to combine. Cover with plastic wrap and refrigerate at least 3 hours or overnight to allow flavors to come together.
• Serve cold or at room temperature.

BAKLAZHANNAIA IKRA, THE "POOR MAN'S CAVIAR"

Steps:

• Preheat the oven at 220°C (425°F).
• Wash the veggies (eggplant, bell pepper and tomatoes), and place directly on the oven rack to "grill" for about 1 hour. Place an iron baking tray, lined with parchment paper under the rack, to collect the juices (it avoids messing up your oven). Check the veggies every 25 minutes, and turn them, to allow the skin to char evenly.
• About 10 minutes before the 1 hour needed for your vegetables to char has passed, heat olive oil into a non-stick deep frying pan, then add shallots and parsley stems, and sauté for 5 minutes over medium heat. Pour 100 ml dry white wine (or water) into the pan, before adding the garlic. Stir often, to avoid burning. Add the garlic, and cook for about 3 more minutes, stirring frequently. Remove from heat.
• Remove the eggplant, tomato and bell pepper from the oven, and allow to cool off for about 10 minutes (you should be able to handle them without getting burned). Peel off their skins, then chop finely.
• Return to your frying pan, and bring it back to a boiling point, before pouring the roasted tomatoes, eggplant and bell pepper. Cook for 7-10 more minutes, allowing the flavors to blend. Season with salt, pepper, and lemon juice, stir well, and let the dish cool off. If you like spicy foods, add a dash of Tabasco sauce, or a sprinkle of chili flakes.
• To get a true Russian dish, make sure you prepare a centerpiece while you wait for your Baklazhannaia Ikra to cool off. The picture accompanying the recipe should inspire you. Make sure that the salad, and all other raw ingredients are dry before placing the bread or the crackers onto the plate.
• You could also serve Baklazhannaia Ikra simply, as a spread, directly onto bread, without wasting time on decorating. It tastes very nice hot, but it is best enjoyed cold.

POORMAN'S JAMBALAYA

Steps:

• Thoroughly combine season mix ingredients in a small bowl and set aside.
• In a large skillet (a cast iron if you have one) or a Dutch oven, melt butter over medium high heat.
• Add chicken breast chunks and sausage, cook 5 minutes, stirring occasionally.
• Add onion, celery, bell pepper and season mix.
• Stir well and cook until browned (about 10-12 minutes), stirring occasionally and scraping the bottom of the pan.
• Stir in rice and cook 2 minutes, stirring well.
• Add the chicken broth, stir well.
• Bring mixture to a boil; reduce heat and simmer until liquid is absorbed (about 20 minutes).
• Remove bay leaves and serve.
• NOTE: You may use shrimp or ham instead of chicken or a combination of any of the meats.
• I like to simmer mine on low for 1-2 hours. Check and stir occasionally while its simmering and add extra broth or water if needed.

POOR MAN'S CAVIAR

Steps:

• Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.

POOR MAN'S CAVIAR

Steps:

• Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.

POOR MAN'S PUDDING

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• For the maple sauce: Bring the maple syrup, cream, brown sugar and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes.
• For the batter: Cream the butter, sugar and vanilla in a bowl with a mixer. In another bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk, and beating until just combined.
• Divide the batter among 8 ramekins. Pour the syrup over the batter. Bake until golden brown and a toothpick inserted into the center of the pudding comes out clean, about 35 minutes.
• Serve warm with vanilla ice cream.

POOR MAN,S CAVIAR AND CRACKERS

Steps:

• 1. IN A MEDIUM BOWL.COMBINE THE HARD BOILED EGGS,ONION, BUTTER, WHITE PEPPER TO TASTE.
• 2. ADD 1/4 CUP OF THE CAVIAR AND MIX THROUGHLY.
• 3. PLACE REMAINING 1CUP OF CAVIER ON TOP OF THIS, NOW ADD SOUR CREAM ON TOP OF THIS COVER AND CHILL FOR AT LEAST 3 HOURS OR OVER NIGHT.
• 4. SERVE WITH CRACKERS AND SQUEEZE LEMON JUICE ON IF DESIRED.

POOR MAN'S CAVIAR

Steps:

• Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.

POOR MAN'S CAVIAR (HALLOWEEN DIP)

Steps:

• Put all the above ingredients in food processor (except carrots) and pulse until they resemble caviar. Serve w/crackers.

TEXAS CAVIAR

Steps:

• Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
• Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
• Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.

POOR MAN'S CAVIAR

Steps:

• Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.