Curtis Miller discovered the recipe for his Texas Caviar 25 years ago, and since then has adapted it to appeal more to his taste.
Miller, pastor at Grace Brethren Church in Bowling Green, has a simple mantra when it comes to cooking: “easy and inexpensive.”
And he’ll use fresh as much as possible unless canned is cheaper.
For the caviar – which, incidentally is not related to true caviar, an expensive hors d’oeuvre of the salt-cured fish roe – he makes sure to use fresh tomatoes and fresh jalapeños.
He’ll use canned white corn rather than frozen, and minced garlic rather than fresh, just for the ease of use.
He always using red onions, no matter what recipe.
He promised the dish goes well with tortilla chips as a dipping agent, or on omelettes and baked potatoes.
The sweetness due to the white corn comes out, as does the onion and garlic flavors. Munch enough and also get the zing of a jalapeño.
Miller has been cooking since the age of 4, learning from his mom on the family’s Kansas wheat farm
His mom would sometimes feed up to 16 people for a meal, including hired help and guests.
“We’d feed you if you drove up,” Miller recalled.
His favorite: chicken fried steak.
He moved to Bowling Green in 2006 with wife Jessica to serve as church pastor.
He used to cook for the entire church, but has limited that to quarterly meals.
He has put together a cookbook of all the recipes his 70 to 80 congregation members like, including the two featured today plus both spice and sweet and tangy barbecue sauce, fried corn dip, molasses cookies cowboy beans and creme filled chocolate Easter eggs.
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