1 cup good sherry ***
1/2 cup extra virgin olive oil
1 each onion, medium minced
6 each garlic cloves, minced
1 tbsp worcestershire sauce
1 tbsp dijon mustard
1 tbsp mixed herbs
1/2 tsp pepper, coarse ground
1 tsp soy sauce
1 tbsp dry vermouth
Directions
Mix all ingredients in deep dish or bowl..*** Amontillado sherry is
best for this.. remember use only good sherry... not over salted
cooking sherry.. if you cant drink it you shouldnt cook with it. This
is enough for about 2 lb chicken which should marinate in this for
several hours before it goes to the grill.. this can also be used as
basting sauce but watch out for flare ups of oil on hot coals... Ken.
Servings: 1 servings
Bbq Chicken Marinade - Sbkk78a Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Chicken; Poultry
The History of Recipes
Recipes as a concept can be traced far back into ancient history, at least as far into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, generally, these old recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe discovered, according to historians is a series of 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 drinkers feel blissful and exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius assembled a collection of scripts which described recipes enjoyed by the Romans. In his works, Apicius recounts how the meals were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman chefs made use of many spices, including a few that will be familiar to modern chefs like bay, rue and asafoetida. Later, we have a couple of interesting cookery books which date from the 1300s - one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, they have no connection with the indian food that is served today, but instead descriptions of the types of meals enjoyed by the nobility of the time. Later on in the 1400s, knights returning from the crusades brought back many new spices and herbs from the holy land, including spices such as coriander, parsley, and basil. These new spices and herbs was responsible for an explosion in recipe publications, the majority of which are kept safe in academic collections. For the decades that followed, the upper-class families of Wesstern Europe tried to serve up the most exotic banquets, and consequentially chefs and their recipes were much in demand. Even so, it was during the 19th century that haute cuisine and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes to help cooks of their time. By the time we get to the 20th century, cooking books are increasing in popularity mostly due to better eduction, leisure time and having more money. The arrival of television brings us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Bbq Chicken Marinade Sbkk78a recipe.
