2 large porterhouse steaks about 1-to-1 1/, 4-lb each
1 freshly ground black pepper
MARINADE
1 tbsp dark soy sauce
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp chili bean sauce or paste
1 tbsp sugar
1 tbsp fish sauce
1 tbsp rice wine
2 tsp sesame oil
Directions
BRING THE STEAKS to room temperature. Sprinkle with the freshly ground
black pepper. In a medium-sized bowl, mix all the marinade ingredients
together and spread this evenly over each side of the steaks. Allow
to sit and marinate at room temperature for at least 1 hour.
Approximately 40 minutes before you are ready to cook, make a
charcoal fire and, when the coals are ash white, grill the steaks on
each side for about 5-to-10 minutes, depending on their thickness and
your taste.
Servings: 4 servings
Asian Porterhouse Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beans; Beverage; Chili; Fish
The History of Recipes
Food historians have tracked the existance of recipes back into the far past, at least as far into history as ancient Egypt, and possibly even further. In practice though, sadly, these ancient cookbooks were just primitive pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled some scripts describing recipes cooked by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main course and desserts, something we still use today. He also recounts how the Roman chefs were skilled in the use of many spices, including a few that are still present in modern kitchens for example thyme, mint and dill. Later, there were a couple of interesting recipe books dating from the 1300s : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are unconnected to the indian curry that is familiar to us all today, but rather descriptions of the types of meals prepared for the upper classes of the period. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. These new spices and herbs prompted a torrent in books on cookery, most of which are now in academic collections. During the following few hundred years, the rich and powerful families of the West competed with each other to lay on the most exotic banquets, and as a consequence, chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the nineteenth century that cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and recording the recipes of their peers. By the time we get to the 1900s, cookery books are in high demand, due to more people being able to read, more spare time and a general increase in wealth. The arrival of television gave us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Asian Porterhouse recipe.
