Carolina Featured Recipe: Carolina Caviar

Carolina Caviar

The 2012 Season is here and good old Chef Red could not be happier.  I have been cramped up in my kitchen all off season coming up with new good eats.  This year I am doing things differently with my dish of the week being a side dish representing the away team.  It makes it easier when you are feeding 200 plus screaming fans and I can be a little different.  I still will have plenty of game inspired main dishes but this will give everyone a chance to try my signature dish.

We open the 2012 NFL season with the Carolina Panthers at home versus our new and improved Tampa Bay Buccaneers.  We want to welcome Cam Newton back into Raymond James Stadium in style this year.  There is no better way to celebrate than with some upscale caviar.  Unfortunately Carolina is not known for their fish eggs.  So to compromise I take a spin on a southern caviar tradition with black-eyed peas and corn to create a caviar-like dip fit for the tailgates.  So come one and all and try my version of this dip. 


  • 2-15.8 oz cans black-eyed peas; rinsed and drained
  • 1-11 oz can sweet corn; rinsed and drained
  • ½ pint grape tomatoes cut in half
  • 1 small red onion; chopped
  • 1 cup fresh parsley; chopped
  • 4 each green onions; chopped
  • 1 tablespoon fresh cilantro; chopped
  • 2 cloves garlic; minced
  • 1 lemon zested
  • 1 lemon juiced
  • ½ cup extra virgin olive oil
  • 1 tablespoon sea salt
  • 1 teaspoon fresh cracked black pepper
  • 1 tablespoon Italian seasoning
  • 1 teaspoon cayenne pepper


Mix all ingredients. Cover and chill 8 to 24 hours. Spoon mixture into serving dish with slotted spoon. Serve with tortilla chips.

*This recipe yields 12-15 servings.  Make sure you increase all amounts equally when tailgating with more friends.

“Tailgate with attitude.”


Chef Red


A lifelong Buccaneers fan that began working in the restaurant industry when he was 16, Chef Red continued this career while growing to love tailgating at the Buccaneers games. Started out with two small hibachi grills and a passion to cook. Began meeting up with the WTB? Tailgate Krewe and Captain Rino in 2007. During the Mike Alstott retirement party Chef Red and the rest of the current tailgate Krewe came up with a great plan to make the biggest and best tailgate party in the Tampa Bay area. Now residing off of Ohio Avenue the tailgate has grown into a special event for every Buccaneers home game. The addition of "Grillaneer" in 2011 which is a 20 foot customer smoker on a dual axel car carrier has grown the selection of food farther than what two hibachi grills can handle. Chef Red tailors his menu for every incoming opponent and tries something new each game. Rather it is hundreds of pounds of pulled pork, ribs, chicken, or even smoked salmon there is always something for everyone. Chef Red makes almost all of his own sauces, rubs, and side dishes with his own spin to please the crowds. Chef Red's motto is "Tailgating with Attitude" which speaks to his love of the Buccaneers and feeding the massive crowds at the tailgate. Chef Red

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