1 medium carrot, finely minced
1 celery stalk, finely sliced
1 tbsp minced garlic
1 tbsp tomato paste
1 1/2 tsp salt
1 tsp freshly ground black pepper
3 cup low-sodium chicken broth
3 bay leaves
1 sprig fresh thyme, -=or=- dried thyme
1 tbsp brown sugar
1/2 cup cider vinegar
2 tbsp ketchup
1 tbsp dry mustard
1 tsp worcestershire sauce
1/4 tsp ground clove
1 tsp chili powder
1/4 tsp cayenne pepper
Directions
COMBINE ALL INGREDIENTS in a pot, place over medium heat on the stove
and cook until reduced to 3/4 cup. Strain, and use to glaze chicken,
meat or fish while grilling.
Makes 3/4 Cup
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
Servings: 1 servings
Barbecue Sauce (Prodigy) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
Written cooking instructions as a concept can be traced way back into antiquity, certainly as far as pharonic Egypt, and maybe even further. Interesting though that maybe, sadly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a series of stone tablets in the Sumerian language which show 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 anyone who drank it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts detailing recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman chefs made use of many spices, including many that are still in use today like thyme, rue and parsley. As our culinary historical trip moves to more modern times there were a couple of cookery books which were published in the 1300s ; a book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are not about the spicy food that is served today, but rather accounts of the types of meals served to the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices such as parsley and basil. These new spices and herbs prompted a torrent in cookery books, some of which still exist in private cookery archives. When we get to the 1900s, cookery books were highly popular as a result of more people being able to read, leisure time and a general increase in wealth. |
We hope you enjoy this Barbecue Sauce (Prodigy) recipe.
