2 tbsp olive oil
1 1/2 cup onions, finely chopped
2 tbsp garlic, finely chopped
1 can tomatoes, crushed, 28 oz
1 can tomato paste, 6 oz
1/2 cup red wine vinegar
1/4 cup worcestershire sauce
1 tbsp chili powder
1 tbsp coriander, ground
3 tbsp lemon juice
1/4 tsp red pepper flakes
1 tbsp tabasco sauce
2 tbsp oregano fresh or 1 tb dried
2 tsp cumin, ground
2 bay leaves
4 thyme sprig fresh or 1 ts dry
1 tsp black pepper, freshly ground
4 tbsp honey
1 salt
Directions
Servings: 8
Heat the oil in a saucepan and add the onions. Cook, stirring until
wilted. Add the garlic, cook briefly and add the remaining
ingredients. Bring to a simmer and cook, stirring often, about 30
minutes. Let the sauce cool and use for basting. Refrigerates well.
Makes 5 cups. From The Gazette, 91/08/14,typed by James Lor.
Servings: 8 servings
Barbecue Sauce With Honey Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
Food historians have tracked the existence of recipes way back into the distant past, in fact as far as the ancient Egyptians, and potentially, even further back. However, in the main part, these early records were just primitive hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to academics is a collection of ancient tablets in Sumerian describing 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 tried it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Additionally, he informs us how the cooks of Roman times were skilled in the use of many herbs, including many that are still in use today such as bay, mint and parsley. As our culinary historical trip moves to more modern times we have some books which appeared in the 1300s - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the curry that appears on menues today, but instead recipes for the types of food eaten by the upper classes of that period. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, including spices such as coriander, parsley, and basil. The introduction of these new tastes created a surge in manuscripts on food, some of which are kept safe in private libraries. The introduction of television brings us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Barbecue Sauce With Honey recipe.
