3/4 cup port wine or apple juice
1 tbsp chopped fresh thyme leaves
1 or 1/2 t dried thyme leaves
2 tbsp vegetable oil
1/2 tsp salt
1/8 tsp pepper
2 cloves garlic, minced
1 cup fresh or frozen raspberries
Directions
Mix all ingredients except raspberries in shallow nonmetal dish or
resealable plastic bag. Add up to 2 pounds pork, lamb or turkey,
turning to coat with marinade. Cover dish or seal bag and
refrigerate, turning meat occasionally, at least 4 hours but no
longer than 24 hours. Remove meat from marinade; reserve marinade.
Grill meat as desired. While meat is grilling, heat marinade and
raspberries to boiling in 10-inch skillet over medium heat, stirring
occasionally. Boil about 10 minutes, stirring occasionally, until
sauce is reduced to half. Serve sauce with grilled meat.
*Betty Crocker's Great Grilling
Servings: 1 servings
Bc's Raspberry-Port Marinade Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
Written cooking instructions as a concept can be traced far back into ancient history, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, these, early records were just primitive hieroglyphic instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. As our culinary historical trip moves to more modern times there were a couple of cookery books which date from the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the upper classes. Over the next few centuries, the powerful and rich tried to lay on the most exotic banquets, and as a consequence, chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, cookbooks are increasing in popularity mostly due to more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Bc's Raspberry Port Marinade recipe.
