Texas Caviar, featuring Heirloom Tomatoes, Queso Fresco and Hemp Infused Roasted Jalapeno-Bacon Vinaigrette
Feeds 6
Ingredients:
18 Tomatoes Depending on the size of them
1/2 Cup Queso Fresco – crumbled
Texas Caviar
29 oz (2 cans) Black Eyed Peas
2 ears Corn roasted – kernels removed
½ Cup Red Onion – diced small
½ Cup of Red and Yellow Bell Peppers diced small
½ Bunch Cilantro – stems removed and rough chopped
2 Garlic cloves minced
3 Limes zested and juice
½ Cup Red Wine Vinegar
½ Cup Extra Virgin Olive Oil
Salt – to taste
Black Pepper – to taste
Roasted Jalapeno- Bacon Vinaigrette
12 oz Apple Smoked Bacon
2 medium sized Jalapeno roasted stem removed
¼ Cup Red Onion small diced¼ Cup Apple Cider Vinegar
½ Cup Rice Wine Vinegar ¼ cup
¼ Cup Red Wine Vinegar
1 Tbsp Dijon Mustard
2 grams Oak Cliff Cultivators Tokyo Joe Hemp
1 Cup Hemp Infused Oil (recipe follows)
Method
For the corn and jalapeños
Preheat the oven to 400. Place the corn (husk on) into the oven for
30 minutes. Let cool. Once cool, remove the husk and then remove the kernels with a knife.
Set Aside.
Brush jalapenos with a little oil and roast in the oven for 30 minutes.
Remove and let cool.
For the Vinaigrette
Place a 12” sauté pan on medium heat. Once the pan is hot, add the diced bacon and
slowly render. Make sure to move the bacon around so it does not stick and get burned.
Once the bacon starts to turn light brown remove a ½ cup and place in a bowl.
Let the rest of the bacon continue to crisp to your liking.
Strain the bacon and save the fat.
Keep the same pan on medium heat and add 3 tablespoons of bacon fat then the red
onions and cook until translucent. Add the ground up hemp flower, then the apple cider
vinegar. Cook to remove all the leftover bacon bits in the pan. Immediately add this into the 1st
rendered bacon in the bowl then cool before making the vinaigrette.
Into a blender, add the roasted jalapenos, mustard, vinegars, salt and pepper. Set to puree
and slowly pour in the in the cooled bacon fat and infused oil.
When done, the vinaigrette will be emulsified. If is too thick you can add a little water. Adjust seasoning to taste
and set aside.
For the Caviar
Place everything in the bowl and mix together.
Season to taste with salt and pepper and let sit
at room temperature for 30 minutes then come back and check the seasoning.
Adjust seasoning to your taste. Refrigerate for up to 3 days (though we doubt it will last that long!)