Southern Caviar Cucumber Cups

YIELD

300 servings

QUICK PICKLED CUCUMBER CUPS INGREDIENTS

150 ea large cucumbers (about 2 per serving, depending on size)

12 cups white vinegar

12 cups water

3 cups sugar

1 cup Kosher salt

¼ cup whole black peppercorns

¼ cup mustard seeds

¼ cup red pepper flakes

METHOD

1. Wash and slice cucumbers into 2" thick rounds.

2. Use a melon baller or spoon to scoop out the center of each round, leaving a solid base to hold the filling.

3. In a large pot, combine vinegar, water, sugar, salt, peppercorns, mustard seeds, and red pepper flakes; bring to a boil and stir until sugar dissolves.

4. Pour hot brine over cucumber rounds in large containers; let them cool to room temperature, then refrigerate for at least 2 hours (or overnight for best results).

SOUTHERN CAVIAR FILLING INGREDIENTS

15 lbs fire-roasted corn kernels (fresh or frozen, charred for smokiness)

15 lbs cooked black-eyed peas (drained and rinsed)

12 lbs cherry tomatoes, diced

12 lbs bell peppers (mix of red, yellow, and green), diced

6 lbs red onion, finely diced

3 cups fresh cilantro, chopped

3 cups fresh parsley, chopped

METHOD

1. In a very large mixing bowl, combine fire-roasted corn, black-eyed peas, diced tomatoes, bell peppers, red onion, cilantro, and parsley.

2. Toss gently to mix.

CITRUS PEPPER DRESSING INGREDIENTS

6 cups olive oil

4 cups fresh lime juice

2 cups champagne vinegar

3 cups fresh lemon juice

1½ cups honey (or agave for a vegan option)

½ cup Dijon mustard

¼ cup freshly cracked black pepper

¼ cup salt

METHOD

1. Whisk together olive oil, lime juice, lemon juice, honey (or agave), Dijon mustard, black pepper, and salt in a large bowl.

2. Pour dressing over the Southern Caviar mixture and toss well to coat evenly.

ASSEMBLY

1. Drain the pickled cucumber cups.

2. Spoon 1-2 T of the Southern Caviar filling into each cucumber cup.

3. Arrange on serving trays.

TO SERVE

1. Garnish with extra cilantro or parsley if desired.

2. Serve chilled.