4 alligator tail steaks, about 3/4 th, ick
1 milk for marinade
1/2 tsp fresh ground black pepper
1/4 tsp cayenne pepper
1 tbsp rosemary
1 red pepper flakes
Directions
Place milk in a deep bowl, add pepper flakes and rosemary. Season
meat with black and cayenne peppers. Place meat in the bowl, add milk
as needed to cover. Let marinate 3-4 hours.
Remove meat from marinade, discard marinade. Pat the meat dry.
Re-season the meat, if desired, with black and red peppers. Add salt
to taste, if desired.
Brush meat with olive oil to reduce sticking, and grill over hot
coals, or over medium heat in a gas grill for about 10 minutes each
side, brushing with oil again when turning.
Servings: 4 servings
Barbecued Alligator Tail 1 Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat
The History of Recipes
Academics have proved the existance of recipes far back into history, at least as far back as pharonic Egypt, and quite possibly further than that. However, these, early recipes were just very basic hieroglyphic instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to experts in ancient history is a series of clay tablets in Sumerian 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 making anyone who drank it feel `blissful`. During the time of the Roman Empire a roman called Apicius wrote a number of scripts detailing recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the meals were separated into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the chefs of Roman times used a wide range of herbs, including a few you will know such as thyme, mint and asafoetida. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab countries, including parsley, basil and rosemary. The introduction of these new foods and spices led to an eruption in recipe publications, some of which still exist in academic collections. Over the following few hundred years, the powerful and rich houses competed to serve up the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that haute cuisine and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cook books are highly popular as a result of more people being able to read, people having increased free time and a general increase in wealth. |
We hope you enjoy this Barbecued Alligator Tail 1 recipe.
