5 oz vinaigrette (recipe)
4 tbsp mustar, dijon
3 garlic cloves, minced
4 thyme sprigs
4 parsley sprigs, chopped
1/4 cup oil, olive
1/8 cup vinegar, malt
2 tbsp seasoning, cajun
Directions
Desired portion amount of rattlesnake, meat, chicken or seafood Flour
for dredging Vegetable oil for deep-frying
Cut meat of choice into 1-inch pieces. Mix together remaining
ingredients except flour and the vegetable oil, blending well. Cover
prepared meat with marinade and marinate, refrigerated, for 1 hour.
Remove meat from marinade and toss in flour, shaking off excess
coating. Deep fry in 375^F oil until golden. Serve with lemon and
chopped parsley garnish. A cajun-spiced mayonnaise may accompany if
desired.
Marinade makes 8 appetizer servings, refrigerate unused amount.
From The Cookie Lady's Files
Servings: 8 servings
Buena Vista Palace Outback Restaurant's Rattl Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
It is quite feasible to prove the history of written cooking instructions way back into the far past, in truth as far into history as the early Egyptians, and possibly even further. Having said that, these, early records were just simple pictorial instructions for preparing food.
Interestingly, the most ancient recipe found, according to food historians is a series of tablets in ancient Sumerian which recount 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 people feel wonderful. Closer to modern times, we have two interesting recipe books dating from the 1300s - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the indian food that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the rich and wealthy people of that period. During the next few hundred years, the upper-class families of Europe tried to serve up the most exotic banquets, and as a result cooks and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that haute cuisine and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brings us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on our site. |
We hope you enjoy this Buena Vista Palace Outback Restaurant's Rattl recipe.
