COWBOY CAVIAR & COWBOY COLADA

Curating the look of the table and designing the outfit mood board sets the visual tone for each dinner party. But the cocktail and appetizer are the first impression for your taste buds.

Though I love cheese & baguettes wholeheartedly in all their forms, every dinner party I strive to come up with an appetizer that isn’t a crostini. This starter was actually the inspired by my cousin, who had suggested Cowboy Caviar for the appetizer. I knew I wanted to elevate it, so I started taking the main components and putting a twist on them

Black Beans to Black Lentils. The perfect substitute, with their tiny form but similar qualities.
Fresh Corn to Roasted Corn. Gives it a delicious nutty flavour.
Red Onion to Shallot. Less harsh onion flavour and more of a gentle onion / garlic taste. My personal favourite swap for red onion at all times.
Avacado to Smoked Creme Fraiche. While not a direct swap, the creamy avocado element is replaced by a smoky scented cream, which also helped the lentil mix stay put on the polenta.
Corn Chips to Crispy Polenta Rounds. Basically a corn chip’s distant cousin and the perfect canape base.

Not your Cowboy’s Caviar

Crispy polenta rounds topped with smoky cowboy caviar, crème fraîche, and chorizo crumbs — an elevated Western-inspired party appetizer.

Yield: 18 canapes

Prep Time: 1 hour

Cook Time: 30 minutes

Make-Ahead Friendly: Yes

Ingredients

Polenta Rounds

1 cup fine-ground polenta
3 cups water
½ teaspoon salt
2 tablespoons salted butter
2 garlic cloves, smashed
Neutral oil or butter, for pan-searing

Smoked Crème Fraîche

½ cup crème fraîche
¼ teaspoon smoked paprika
Zest of ½ lime
Pinch salt

Cowboy Caviar

1 cup cooked black lentils, cooled
1 cup charred corn kernels (see notes)
2 tablespoons finely diced shallot
2 tablespoons olive oil
1 teaspoon sherry vinegar
¼ teaspoon smoked paprika
Salt, to taste
2 tablespoons finely chopped cilantro (add day-of)

Chorizo Crumbs

2–3 ounces fresh chorizo sausage

Instructions

1. Cook the Polenta

In a medium saucepan, melt butter and add smashed garlic, sauté for 1-2 minutes to infuse flavour, then remove garlic. Add water to butter and bring to a boil. Slowly whisk in polenta and remove from heat once thick. Let cool.

Spread polenta about ¾-inch thick in a parchment-lined sheet pan. Smooth the top and refrigerate until fully firm, at least 2 hours or overnight.

2. Make the Smoked Crème Fraîche

In a small bowl, stir together crème fraîche, smoked paprika, lime zest, and salt. Cover and refrigerate until ready to use.

3. Prepare the Cowboy Caviar

In a bowl, combine cooled lentils, charred corn, shallot, olive oil, sherry vinegar, smoked paprika, and salt.

Cover and refrigerate up to 24 hours. Just before serving, fold in fresh herbs and adjust seasoning with additional vinegar or salt if needed.

4. Cook the Chorizo Crumbs

In a small skillet over medium heat, breaking into small pieces. Cook chorizo until browned and crisp. Transfer to paper towel to drain and cool.

5. Crisp the Polenta

Cut chilled polenta into 1½–2 inch rounds or rectangles.

Heat a skillet over medium-high with a thin layer of oil. Sear polenta pieces until deeply golden and crisp on both sides. Transfer to a rack or paper towel.

6. Assemble the Canapés

Spread a thin layer of smoked crème fraîche on each polenta round.

Top with a small spoonful of cowboy caviar. Finish with a few chorizo crumbs, cilantro, and a light sprinkle of flaky salt.

Serve slightly warm or at room temperature.

Notes

To char corn:

Heat a cast-iron skillet over high heat with a thin film of oil. Add dry corn kernels in a single layer and cook undisturbed for 2–3 minutes until blistered and browned. Stir once and cook 1–2 minutes more. Cool completely before using.

Make ahead:

Polenta can be made up to 2 days ahead.
Cowboy caviar improves when made the day before.

Winter Western Appetizer + Cocktail

COWBOY CAVIAR & COWBOY COLADA

Not your Cowboy’s Caviar

COWBOY COLADA

SPRING DINNER: MATCHA PAVLOVA