Egg Salad with Olive Caviar, Tempura-Fried Caper Berries, and Corn Bread Bundt Cakes

steps

For Egg Salad

1. Place the eggs in a small pot and cover with cold water. Place pot on burner and bring to a boil. When eggs reach a boil, turn off heat and cover for 15 minutes.
2. Take the eggs out of pot, run cold water over eggs, and peel.
3. After peeling, rough chop eggs and place in a mixing bowl.
4. Add the rest of the ingredients to the mixing bowl with eggs, mix with a spoon, and season with salt and pepper to taste.

For Olive Caviar

1. Place black forbidden rice inside cheesecloth and tie it so no rice will spill out.
2. Place the water, olive juice, sugar, and cheesecloth in a small pot over low heat for 10−12 minutes or until water mixture is black.
3. Remove the cheesecloth, add the tapioca, and cook on low heat for 20−30 minutes or until pearls are soft. Remove from heat and allow to cool before serving.
4. For Tempura-Fried Caper Berries
5. Place flour, baking soda, cornstarch, and salt in a medium mixing bowl. Slowly whisk in the soda water.
6. Dip the caper berries in the tempura batter and fry in a FryDaddy or other deep fryer at 350 degrees for 90 seconds. Cool on paper towel and serve.

For Kicked-Up Southern Cornbread

1. Preheat oven to 350 degrees and grease 5 mini bundt pans or muffin pans with butter or pan spray.
2. Mix all dry ingredients together in medium mixing bowl. Set aside
3. Stir together the melted butter and sugar. Add the eggs, one at a time.
4. Stir in ¼ cup of buttermilk, then ½ of the amount of the dry mixture.
5. Mix in remaining buttermilk, then the rest of the dry mixture.
6. Divide the cornbread in the pans and bake for about 15 minutes (or until golden brown and a toothpick in the center of each cake comes out clean).