1 qt water
1 salt
1 1/2 cup blue cornmeal
1 oil, for frying
Directions
Bring water to a boil in a saucepan, add salt to taste, and whisk in
the cornmeal. Lower the heat and stir the cornmeal for 10 minutes or
until it tastes done. The coarser the meal, the longer it will take.
Pour the cooked cereal onto a cookie sheet or into a bread pan and
set it aside to cool for an hour or so or until firm. Once it has
cooled, slice it into pieces for frying. Fry the slices in butter or
oil in a nonstick pan until lightly crisped on both sides. If this is
to be eaten as a savory, sprinkle a little red chili or paprika on
top just before serving.
This is cooked like cornmeal mush, molded in a bread pan, and then
sliced and fried. It is delicious with a clear corn flavor and odd
purple-blue color. It's good with eggs and bacon, or with butter.
Servings: 6 servings
American Indian Hopi Blue Corn Mush "Savory Way" Recipe brought to you by Recipe Ideas
Categories: Asian; Corn; Indian
The History of Recipes
Historians have proved the existence of recipes far back into the distant past, in fact as far back as pharonic Egypt, and potentially, even further back. However, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts in ancient history is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. As our culinary historical trip moves to more modern times there were some interesting books which were published in the fourteenth century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is served today, but rather descriptions of the types of food on the menus of the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from the East, including spices like parsley and basil. These new foods and spices caused an eruption in manuscripts on food, the majority of which still exist in academic collections. Over the next few centuries, the upper classes strove to offer the most extravagent meals, and as a result the best chefs and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 19th century that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. The introduction of television gave us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this American Indian Hopi Blue Corn Mush _Savory Way_ recipe.
