1 pt oil
2 medium onions, chopped fine
2 green pepper, chopped fine
5 celery, chopped fine
2 cl garlic, minced
1 can tomato sauce 8 oz
1 can tomato paste 6oz
1/2 cup ketchup
3 tbsp worcestershire sauce
3 tbsp mustard
1 juice of one lemon
1 salt, red and black pepper -
Directions
Heat oil in dutch oven; add onions,green peppers, celery and garlic.
Cook until onions are soft. Add remainingingredients and simmer until
vegtables are tender. Add water if to thick. Sauce will seperate; do
not stir. Baste meat with the oil on top of sauce as it cooks on
grill. Thirty min before serving, baste with thick part on the
bottom. Serve a big bowl of the heated sauce with your meal. it's
delicious on french bread. Makes 6 cups.
Servings: 1 servings
Cajun Bbq Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Cajun; Dutch Oven; Sauce
The History of Recipes
We are able to trace the history of meal recipes back into ancient history, in fact as far back as pharonic Egypt, and possibly even further than that. Having said that, these, ancient cook books were just very basic hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into The time of the romans around 25BC a man called Apicius created a number of scripts which described recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and desserts, something we still use today. Aspicius also tells us how the cooks of Roman times were skilled in the use of many aromatic flavours, including some familiar names for example bay, mint and dill. As we move on, we have two interesting cookery books dating from the fourteenth century ; a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, they are unconnected to the indian curry that is familiar to us all today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of those days. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab countries, including basil and coriander. The introduction of these new foods and spices was responsible for a torrent in recipe books, most of which are now in academic collections. During the next few centuries, the rich families of the West tried to lay on the most exotic banquets, and as a consequence, the best cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes of the day. By the advent of the 20th century, cooking publications were increasing in popularity due to more people being able to read, more leisure time and a general increase in wealth. |
We hope you enjoy this Cajun Bbq Sauce recipe.
