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What to do with capers?

f
food_eater79 Nov 22, 2007 05:31 PM

Happy Thanksgiving guys! I have a bunch of leftovers, we did chicken and stuffing and all that, but I have some capers I'd like to do something with that have been in the fridge for a little while in an unopened jar. What should I use them with in maybe chicken or other things?

  1. d
    diablita FL Nov 22, 2007 05:34 PM

    I put capers in my egg salad. I also love them with corn. They're great in a chopped salad. I often use cucumbers, romaine, red peppers, feta cheese chopped very fine, then throw in the capers.

    1. pescatarian Nov 22, 2007 05:38 PM

      You can throw them in any salad - tuna, egg, salmon, green salad. Throw them on your pizza with smoked salmon. They go with smoked salmon anywhere actually - with cream cheese, a little fresh dill, fresh cracked black pepper.

      1. goodhealthgourmet Nov 22, 2007 05:43 PM

        they make a great addition to salmon salad, potato salad, or many other dishes with a mayo- or mustard-based dressing or sauce.
        i also use them in tomato sauce with black olives, artichoke hearts, red onions, roasted garlic and fresh herbs.
        oh, and they add a nice salty/vinegary punch to a mediterranean omelette or frittata.
        or you could just go for one of the traditional uses...veal or chicken piccata, remoulade sauce, or tapenade.

        1. v
          Val Nov 22, 2007 06:47 PM

          This is my current favorite chicken and caper dish from Epicurious...I usually use red wine instead of white and have used canned diced tomatoes successfully; it's awesome over angel hair pasta:

          http://www.epicurious.com/recipes/foo...

          1. m
            morebubbles Nov 23, 2007 03:17 AM

            I make a pasta dish that calls for capers. Basically it's roasted cherry tomatoes, added to cooked pasta (rotini or such) along with mini bocconcini, olive oil, balsamic vinegar, fresh thyme, marjoram and capers. (if you need the recipe I can post it)

            1. g
              glutton Nov 23, 2007 06:58 AM

              If they're in brine, they'll keep for a long, long time. That said, I use them pretty regularly. I like to sautee chicken or fish in lemon, butter, and capers. Or, I'll put them on top of some smoked fish and a cracker.

              1. monavano Nov 23, 2007 07:12 AM

                Chicken Piccata is classic. I've been getting addicted to capers recently. I think I'm hooked so I'm looking forward to everyone's suggestiona as well!

                www.houndstoothgourmet.com

                2 Replies
                1. re: monavano
                  d
                  drgreg Nov 23, 2007 11:00 AM

                  I second the piccata idea, it's tasty! Either chicken, veal or even pork will work.

                  1. re: drgreg
                    steinpilz Nov 25, 2007 09:54 AM

                    Try to brown the capers in the butter, they'll be crunchy and taste great.

                2. alanbarnes Nov 23, 2007 07:43 AM

                  Puttanesca!

                  1. toodie jane Nov 23, 2007 11:34 AM

                    Snapper Vera Cruz

                    Use a whole fish if available, rather than filets.

                    Make a tomato sauce: saute sliced onions and garlic till limp, add 2# fresh or canned whole tomatoes, 2 T capers, 1 minced 'chile en escabeche' (pickled hot pepper), 3 T roughly chopped green olives, 1 t. marjoram, s&p to taste. Simmer 10 minutes, pour over cleaned whole 2# fish in baking dish, Drizzle 2 T olive oil over the top and bake at 350 degrees for about 35-40 minutes, till sauce is good and bubbly, and fish flakes.

                    Great the next day as sandwich filling in warm hard french rolls. The capers make all the difference.

                    1. f
                      food_eater79 Nov 23, 2007 11:48 AM

                      Great ideas everyone, thanks a bunch!

                      1. chef chicklet Nov 23, 2007 12:11 PM

                        I love them especially with lemon buerre blanc over salmon or used in chicken picatta. I made a chilled chicken picatta salad not too long ago, then added more capers to the lemony dressing. They just pick up and pair well with so many things.

                        1. DockPotato Nov 23, 2007 01:39 PM

                          A caper on its own or inside an olive slice on devilled eggs.

                          1. d
                            drgreg Nov 24, 2007 10:39 AM

                            I love capers, and just found another recipe: http://www.seriouseats.com/recipes/20...
                            Haven't tried this yet, but with capers and cream, how could it not be good?

                            1. perk Nov 25, 2007 09:39 AM

                              I have a bunch, too (Costco-sized jar) and added them, along with lemon zest, to some mayo the day after Thanksgiving. Used it for a grilled turkey sandwich with goat cheese and arrugula. Very nice.

                              1. g
                                glutton Nov 25, 2007 09:58 AM

                                You can also fry them in some olive oil and they'll start to bloom a bit and then get crunchy. They make a good salty/briny topping or you can just pop them in your mouth.

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