4 each 6-oz. fillets flounder (any
1 delicate fish fillet may be
2 tbsp calvert's cedar street chive
2/3 cup calvert's cedar street
1 pecan vinaigrette
4 tbsp dry white wine
1/2 cup pecan halves
8 each thin lemon slices
Directions
~------ GARNISH:
In a stainless steel or glass pan, place flounder fillets which
have been spread with Calvert's Cedar Street Chive Mustard. Pour
1/2 cup Calvert's Cedar Street Pecan Vinaigrette over fillets and
marinate for 1 hour, turning once. Place each fillet of flounder
on a rectangle of aluminum foil large enough to encase it. Top
each marinated fillet with another tsp. of Pecan Vinaigrette, two
slices of lemon, and 1/4 of the pecan halves. Sprinkle with one
tbs. dry white wine. Seal foil to envelop fish. Bake in 375 F
preheated oven for 20 minutes. Place flounder with garnish on
individual, warmed plates.
Servings: 4 servings
Calvert's Pecan Flounder Recipe brought to you by Recipe Ideas
Categories: Fish; Nut; Pecan; Seafood
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into history, certainly as far back as the Egyptians, and possibly even further. Having said that, these, early recipes were just very basic pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to academics are a few tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into Roman times around 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by his fellow Romans. He tells us how the roman meals were divided into starters, entrees and desserts, something we still use today. Aspicius informs us how the cooks of Roman times used many different herbs and spices, including a few you will know for example bay, fennel and asafoetida. Moving on, there were two interesting books from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that is familiar to us all today, but instead accounts of the types of food enjoyed by the upper classes of that time. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from the East, including spices such as basil and coriander. These new culinary innovations was responsible for an outbreak in books on cooking, most of which are now in private cookery archives. By the advent of the 1900s, cookery publications are in high demand, due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Calvert's Pecan Flounder recipe.
