Anita can attest to my (somewhat) shocking addiction to all things Buffalo wings, so she wasn’t surprised when I served up this Buffalo Cowboy caviar. What was surprising, though, was just how much we both absolutely loved it. Beans, peas, tomatoes, cilantro, green onions, all good things. But the crunch of the corn and the smoothness of the avocado, along with spicy Buffalo wing sauce pushed this side up a few notches on the ‘love it’ scale.
For a twist, use corn-on-the-cob that has been roasted on a grill or under the broiler until lightly charred. Cut the kernels from the ears and add to the caviar. You’ll need 3-4 good sized ears to make Buffalo Cowboy caviar.
Also try my Cowboy caviar and my Georgia caviar recipes.
Buffalo Cowboy Caviar
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 -10 servings
For the salad
- 1 15 ounce can black beans, drained, rinsed
- 1 15 ounce can black eyed peas, drained, rinsed
- 1 11 ounce can corn, drained
- 4 Roma tomatoes seeded, diced
- 2 large avocados diced
- 1 small red onion diced
- 1 orange bell pepper diced
- 1 cup green onions diced
- 1/4 cup cilantro chopped
- 2 jalapenos seeded, diced
Place all of the salad ingredients into a large bowl.
Whisk together the marinade ingredients and add to the salad. Toss to coat.
Refrigerate for 1 hour before serving.
I do love a big, big batch of smoked baked beans. And I love beans and weenies. So I was intrigued when I came across this recipe for smoked blueberry beanie weenies. My first reaction was “What? Blueberry?”. Well, you often put maple syrup in beans and on pancakes. And you put blueberry syrup on pancakes… so maybe that’s where the original idea came from? Well, whatever spurred it, I love them. They are a very pleasant change from the usual beans that you’re expecting. Don’t tell anyone that there’s blueberry syrup in these beans. Just sit back and watch the surprise on their faces as they take their first bites.
Other than the addition of blueberry syrup, these smoked blueberry beanie weenies are pretty much your standard, awesome beanie weenies. It’s the syrup that’s the surprise. Since the syrup is fairly sweet I wasn’t real shy with the hot sauce. I wanted a little kick to go with the sweet.
Even my un-smoked beans and weenies are different. Try them.
Smoked Blueberry Beanie Weenie
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 6 -8 servings
- 1 16 ounce can great northern beans, drained and rinsed
- 1 16 ounce can light red kidney beans, drained and rinsed
- 1 16 ounce can dark red kidney beans, drained and rinsed
- 4 slices bacon chopped
- 1 medium onion diced
- 3/4 cup blueberry syrup
- 1/2 cup ketchup
- 1 tablespoon Kosher salt
- 1/4 teaspoon dried ginger
- 2 teaspoons dry mustard
- Freshly ground black pepper and hot sauce to taste
- Hot dogs sliced as desired
Fire up your smoker for cooking at 225 F. Use a light wood such as apple, maple or peach.
Place the beans in a large bowl.
Heat a medium saucepan over medium heat. Add the bacon and cook until just starting to crisp. Remove.
Add the onion and saute until softened. Remove.
Combine all but the hot dogs with the beans.
Pour the mixture into a 8" x 13" disposable pan and place on the smoker, uncovered, for 3 hours.
Stir in the hot dogs and cook another 30 minutes.
Bourbon baked beans, kraut and spicy mustard on a dog? Insanely good! Bourbon baked beans take your standard great dog and make it just fantastic. A little sweetness, then the crunch of the kraut, and the spicy kick from the mustard. Everything great in every bite. I coulld’ve eaten more of these German Cowboys dogs than I’ll ever admit online. Or admit even in person for that matter!
The German Cowboy dog is another great menu item I ran across from Duke’s Gourmet Hot Dogs. They have the most fantastic hot dog menu I’ve ever come across. Every single one makes you drool!
Try my American cowboy dogs too. Giddy up!
German Cowboy Dog
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings