Get the Skinny in the Kitchen: Cowboy Caviar by Chef Tasheena Butler of Liberty’s Kitchen

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Liberty’s Kitchen is one of 12 local restaurants in the lineup this Saturday and Sunday at the New Orleans Home & Garden Show’s Outdoor Cooking Experience, featuring exclusively Eat Fit NOLA-approved dishes.

 

When & Where: Louisiana Superdome

    • Friday March 13: Noon – 8 pm
    • Saturday March 14: 10 am – 8 pm
    • Sunday March 15: 10 am - 6 pm

 

What: 200+ vendors with everything needed for home remodeling, outdoor living, decorating and landscaping.

 

Tickets:  Adults: $15, Military: $8 with I.D., Children Under 12: Free

$5 off ticket price coupon at www.neworleanshomeshows.com.

Eat Fit NOLA cooking demos 11am-5pm Saturday & Sunday, including:

  • Chef Dave Wright of Del Fuego
  • Chef Shane Evans of Copeland's of New Orleans
  • Chef Will Sampson from Vega Tapas Café
  • Chef Greg Reggio from Zea Rotisserie & Grill
  • Chef Ben Thibodeaux from Jack and Jake's Market
  • Chef Kim Kringlie from Dakota
  • Chef Brad McGehee from Blue Line Sandwich Co
  • Chef Sara Toth from Dickie Brennan's Steakhouse
  • Chef Rob Vance from The Ruby Slipper
  • Liberty's Kitchen
  • WELL Company

               

 

Cowboy Caviar

Serving size: 4 oz

 

Use this lively side dish as an accompaniment to grilled fish, chicken, or vegetables.

 

3 15-ounce cans black-eyed peas, drained and rinsed

1 large Vidalia or yellow onion, small dice

2 red bell peppers, small dice

4 ribs celery, small dice

2 Tbsp cilantro, rough chopped

 

Toss above ingredients with Cilantro Lime Vinaigrette (recipe below) and chill overnight. May be served cold or at room temperature.

 

 

 

Cilantro Lime Vinaigrette

 

¼ cup lime juice, freshly squeezed

1 Tbsp honey

1 Tbsp Swerve Sugar Replacer

2 fresh jalapeno peppers, seeded and minced

2 cloves garlic, minced

½ cup cilantro, loosely packed

1 tsp salt

1 tsp black pepper

½ tsp cumin

½ cup canola oil

 

Place all ingredients, except canola oil, in blender or food processor. While blending, slowly add oil to emulsify. Taste and adjust seasoning as necessary.

 

Per serving: 120 calories – 6 grams fat – 0 saturated fat – 280 mg sodium – 14 grams carbs – 2 grams fiber – 4 grams protein