Name This Dish Contest. And the Winner Is…
Well, it’s time to announce the winner of last week’s contest. There were some great entries, and certainly no shortage...
Well, it’s time to announce the winner of last week’s contest. There were some great entries, and certainly no shortage of ideas inspired by flatulence. (For the record, although this recipe does call for beans, the air was clean and clear inside the tent that night at camp.) Here are some of my favorites:
Remembering that I shot my first turkey with the help of Phillip Vanderpool’s expert calling, countitandone coined the name, “Vanderpool Gruel.”
A lot of you went with the turkey pun, seeing as how we ate this appetizer at turkey camp. SoCalBowhunter channeled his inner-Cajun when he called the dish, Gobbleaya. However, this recipe–as you’ll see below–doesn’t call for gobbler meat.
BellyFulloDeli brought some nice word play to the table with, Lethal Injestion.
But the winner of the contest (and a brand new bass rod) goes to DANO who called the dish, Beans Stewpid (“pass me the Beans Stewpid”). Congrats, DANO! E-mail your address to firstname.lastname@example.org, and I’ll put your prize in the mail.
Now, there actually was one reader who knew the actual name of the dish. 2Poppa correctly identified the recipe as Cowboy Caviar. Good eye, 2Poppa. I take it you’ve had this before.
Joe Arterburn, of Cabela’s, cooked this dish for us at turkey camp. It was one of the many delicious meals Joe prepared that week (he’s a master with a Dutch oven), and he got the recipe from Rick Windham.
This is definitely one of those you-can’t-stop-eating-once-you-start dishes, and it’s a great starter to snack on before the main course. Or, you could always make a double batch and call it supper. Either way, enjoy. –Colin
1 large onion
2 cans (15 oz.) black-eyed peas
2 cans (15 oz.) diced tomatoes
1 bottle (12 oz. or smaller) red wine vinegar
2 large bags tortilla or corn chips
1. Dice onion and place in Dutch oven.
2. Drain and add black-eyed peas.
3. Add tomatoes and pour on 4 oz. vinegar.
4. Stir everything together and place on the fire.
5. Heat the mixture for about 10 minutes, stirring occasionally.
6. Serve in Dutch oven, allowing folks to scoop the “caviar” with chips.