_Caviar Julia_, a dish named after renowned chef Julia Child, is a culinary delight featuring tender and flavorful fish filets baked to perfection with a delicate sauce. This classic French dish is celebrated for its simplicity and the ability to showcase the natural flavors of the fish. Whether you prefer using a delicate white fish like sole or cod or opt for a heartier option like salmon or halibut, the options are endless, allowing you to create a customized dish that caters to your personal preferences. Accompanied by an exquisite sauce, _caviar Julia_ promises a delightful dining experience._
Let's cook with our recipes!
GEORGIA CAVIAR
Provided by Food Network
Categories appetizer
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a small pot, heat the sugar and vinegar. Once the sugar dissolves, remove from the heat and add the oil. Mix well.
- In a bowl, mix the black-eyed peas, corn, green bell peppers, onions and red bell peppers and toss with the dressing. Place in the fridge until ready to eat.
LEE BAILEY'S PASTA WITH GOLDEN CAVIAR
Provided by Julia Reed
Categories dinner, pastas, main course
Time 25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine the crème fraîche, Calvados and bay leaves in a large saucepan and whisk until blended. Heat to boiling over medium heat. Reduce heat to very low and keep warm, stirring occasionally while cooking the pasta.
- Meanwhile, bring a large pot of salted water to a boil. Add 3 tablespoons of the butter and all of the pasta. Cook until the pasta is just done, still firm to the teeth, 3 to 5 minutes. Drain and keep warm.
- Whisk the egg yolk and the remaining 5 tablespoons butter in a large serving bowl until blended. Add the hot pasta and toss gently to coat the strands. Discard the bay leaves and pour the crème fraîche mixture over the pasta. Add about 3/4 of the caviar and toss gently until mixed. Season to taste with salt and pepper. Serve at once on warm plates, topping each portion with a heaping spoonful of the remaining caviar.
Nutrition Facts : @context http, Calories 796, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 43 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 20 grams, Sodium 1110 milligrams, Sugar 5 grams, TransFat 0 grams
CAVIAR JULIA
Very festive recipe for the holidays or anytime. Rich and wonderful. One of my faves. Don't let the caviar fool you. You can buy at grocery store for under $10.00. (but don't let the guests know!). Serve with flat bread, or toast points.
Provided by MoonKitty
Categories Seafood Appetizers
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the cream cheese, sour cream and mayonnaise. Stir in the onion and chopped egg. Spread the mixture in a shallow baking dish or glass pie plate.
- Spoon red and black caviar in a checkerboard pattern over the top. Slice green onions into long thin strips, and use the strips to outline the checkerboard pattern. Chill until serving.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 3.4 g, Cholesterol 165.4 mg, Fat 14.1 g, Fiber 0.4 g, Protein 7.2 g, SaturatedFat 6.4 g, Sodium 277.3 mg, Sugar 1 g
JULIA'S CAESAR SALAD
When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home - just provide your guests with plenty of big paper napkins. And plan to be extravagant.
Provided by Julia Child
Categories Salad Cheese Egg Leafy Green No-Cook Parmesan Lemon Fall
Yield Makes 2 to 3 servings
Number Of Ingredients 12
Steps:
- Preparing the salad components:
- You will probably need 2 large heads of romaine for 3 people - or use a commercially prepared package of "romaine hearts," if they appear fresh and fine. From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length - you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads - fortunately, romaine keeps reasonably well under refrigeration.
- To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.
- Scrape the purée into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)
- To coddle the egg, bring a small saucepan of water to a simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer for exactly 1 minute.
- Mixing and serving the Caesar:
- Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing.
- Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Sprinkle them with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of the Worcestershire, and toss again. Taste for seasoning, and add more, if needed.
- Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.
- Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.
CAJUN CAVIAR
This is a great dip/topping for chips and crackers. It is always a winner at any gathering I take it too. Cook time is chilling time.
Provided by Sherrybeth
Categories Lunch/Snacks
Time 2h10m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients and mix well.
- Cover and refrigerate for at least 2 hours, but overnight is best.
- Keep chilled until ready to serve with tortilla chips, corn chips or crackers.
Nutrition Facts : Calories 174.6, Fat 9.9, SaturatedFat 1.4, Sodium 554.2, Carbohydrate 17.3, Fiber 4.6, Sugar 1.3, Protein 5.6
LULU'S LOWER ALABAMA CAVIAR
Here's a recipe for the famous dip served at Lulu Buffett's restaurant in Mobile and Gulf Shores,Alabama. I found the recipe online somehow, and I'm really glad I did. It tastes fantastic and is really simple to make.
Provided by Megohm
Categories Peppers
Time 12h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper.
- Marinate for 12 to 24 hours before serving.
- Serve with crackers or tortilla chips.
Nutrition Facts : Calories 167, Fat 6.2, SaturatedFat 0.9, Sodium 384.7, Carbohydrate 22.2, Fiber 4.5, Sugar 4, Protein 6.3
Tips:
- Use fresh, high-quality ingredients: The quality of your ingredients will greatly impact the final dish, so be sure to use the freshest and best-quality ingredients you can find.
- Follow the recipes carefully: Caviar recipes can be complex, so it's important to follow the instructions carefully. If you're not sure about a step, don't be afraid to ask for help.
- Don't overcrowd the pan: When frying or searing caviar, don't overcrowd the pan. This will cause the caviar to steam rather than fry, resulting in a soggy mess.
- Season to taste: Always season your caviar to taste. This may mean adding more salt, pepper, or other seasonings to achieve the desired flavor.
- Garnish with fresh herbs: Fresh herbs can add a pop of color and flavor to your caviar dish. Try garnishing with chives, dill, or parsley.
Conclusion:
Caviar is a delicious and versatile ingredient that can be used in a variety of dishes. With its unique flavor and texture, caviar can elevate any dish from ordinary to extraordinary. Whether you're serving it as an appetizer, main course, or side dish, caviar is sure to impress your guests. So next time you're looking for a special ingredient to add to your next meal, consider using caviar.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love