Texas ‘Caviar’

In Texas, where everything grows bigger, where whales are called sardines and where going out to the back yard requires a car, caviar is the size of pinto beans.

At least, that’s the mythical explanation behind the name of a popular Lone Star State appetizer of beans in salsa mixture called Texas “Caviar.”

In any case, Texas “Caviar” costs a fraction of the real thing, and it’s so delicious and easy to prepare that it’s sure to become a staple and not a splurge. Make it in advance and keep it in the refrigerator for instant snacks--with beer, not Champagne, please.

Of course, Texans don’t live on caviar alone; they eat steak as well. The following recipe for rib-eye steaks topped with a peppery watercress-butter mixture is an excellent match with the beans.

TEXAS “CAVIAR”

1 clove garlic

1/2 cup cilantro leaves

1 very small onion, quartered

1 large tomato, cored and coarsely chopped

1 1/2 cups cooked pinto beans or drained canned beans

1 tablespoon red wine vinegar

2 tablespoons olive oil

1/8 teaspoon crushed hot red pepper

Salt

Freshly ground pepper

Briefly process garlic and cilantro in food processor or blender. Add onion and tomato pieces and process until finely chopped. Place mixture in salad bowl along with pinto beans.

Whisk together vinegar, olive oil, crushed hot pepper, 1/2 teaspoon salt and pepper to taste in small cup. Pour over bean mixture and stir. Set aside 5 minutes. Season to taste with salt and pepper. Makes 2 servings.

Note : To turn this side dish into entree, add 1 cup cooked diced chicken or beef.

STEAK WITH WATERCRESS-SHALLOT BUTTER

1 medium shallot, minced

1 tablespoon minced watercress

4 teaspoons butter, softened

2 small (1-inch-thick) rib-eye steaks

Olive oil

Salt

Freshly ground pepper

Blend together shallot, watercress and butter in bowl. Shape into ball or block and place in freezer while preparing steaks.

Brush steaks with olive oil. Grill 2 to 4 minutes per side on stove-top grill set over medium-high heat or in broiler on rack set 4 inches from source of heat, using same timing.

As soon as steaks are done, top each with half watercress-shallot butter and season to taste with salt and pepper. Makes 2 servings.