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Capers are great for mashing into cream cheese to make a bagel schmear, especially with salmon and dill, says MuppetGirl. Indeed, they’re often part of a brunch spread with smoked salmon or lox, red onions, cucumbers, and bagels or black bread.
They’re really nice fried or sauteed; Cinnamon had deep-fried capers on a Caesar salad, and says they were so incredible, she’ll probably never have capers any other way at home now. Drain and dry capers very well, and deep fry very briefly.
Some enjoy capers with eggs. Bananna A adds them to eggs with sauteed red, green, and yellow peppers with lots of cracked black pepper; she says the capers provide tiny hits of tang to balance the sweet peppers and creamy egg. Capers always go in grapevine’s deviled eggs.
Capers go well with mild fish; the classic use is fish with caper-inflected lemon-butter sauce. shanda013 makes a sauce for tilapia with butter, tomatoes, scallions, mushrooms, capers, chicken broth, and salt and pepper. toodie jane says of snapper Veracruzana, “Capers make this dish!” Here”s how: Make a tomato sauce with sauteed peppers, onions. and tomatoes, and season with stuffed green olives and capers. Pour over whole snapper or thick fillets, drizzle with olive oil, and bake about 20 minutes at 350F. Serve over rice.
mielimato loves pasta salad flavored with anchovies and capers mashed together, tossed with pasta, oil-packed tuna, parsley, and tomatoes.
Saute capers in butter; add white wine and fresh parsley, and serve over chicken with a little grated Parmesan, recommends foggy.
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Caper question
My mother puts capers on top of devilled eggs. Being a vegetarian I no longer make devilled eggs, but plan a devilled tofu dish and will use capers on that. (And lest anyone thing this is one of those nasty tasting ersatz dishes vegetarians seem so fond of producing, not to worry; even my mother, who hates that I am a vegetarian, likes my eggless tofu salad, and my aunt asked for the recipe! The...+READ
My mother puts capers on top of devilled eggs. Being a vegetarian I no longer make devilled eggs, but plan a devilled tofu dish and will use capers on that. (And lest anyone thing this is one of those nasty tasting ersatz dishes vegetarians seem so fond of producing, not to worry; even my mother, who hates that I am a vegetarian, likes my eggless tofu salad, and my aunt asked for the recipe! The devilled eggs will be based on that.)-COLLAPSE
A favorite of mine, adapted from a meal I had years ago at the long defunct Man Ray Bistro in Chelsea, is a sauted chicken breast, half covered with chopped Alphonso olives and the other half covered w/ capers. The whole thing is topped off with a lemony, Francese sauce. Delish.
I like to chop up capers, grate Asiago cheese, grind black pepper, then add these to Hellmans Mayo. I use it as a dip for a meat fondue or on steak. You can play with the amounts to your taste.