2 tbsp jalapenos, seeded, minced
1 tsp cayenne pepper
1/4 tsp salt
2 tbsp cornstarch
1/4 cup granulated sugar
1/4 cup lime juice, fresh preferred
1/4 cup unsweetened pineapple juice
1 cup water
1 soy sauce
2 tbsp fresh ginger, peeled,shredded
1/2 cup pineapple chunks
2 tbsp chardonnay or dry white wine
1 tbsp chopped cilantro
Directions
In a saucepan, blend the salt, cornstarch, sugar, lime juice, and
pineapple juice until smooth. Premix and gradually stir in the water,
soy sauce, ginger, Jalapeno, and Cayenne. Cook over medium heat,
stirring constantly unyil the sauce is thick and transparent. Finish
the sauce by stirring in the pineapple chunks, Chardonnay, and
cilantro. Broil swordfish or chicken breast, basting with lemon and
butter. Then serve on a bed of rice, topped with a liberal portion of
warm sauce. Chile Pepper Magazine
Servings: 6 servings
Carribean Ginger Pepper Sauce Recipe brought to you by Recipe Ideas
Categories: Bean; Sauce
The History of Recipes
We are able to trace the history of meal recipes way back into the distant past, in truth as far back into history as early Egypt, and maybe further still. Having said that, these, ancient cook books were just basic pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to academics is a series of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As we move on, there are a couple of interesting cookery books which appeared in the 14th Century - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that is served today, but instead accounts of the types of meals served to the rich. Later, in the fifteenth century, the Crusaders brought back many new foods and herbs from the holy lands, including coriander, basil and rosemary. These new culinary innovations led to an eruption in books on cooking, some of which are kept safe in private cookery archives. During the next few centuries, the powerful families of the West tried to serve up the most extravagent meals, and consequentially the best cooks and their recipes were much in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes of their peers. By the advent of the 20th century, recipe books are increasing in popularity mostly as a result of better eduction, more leisure time and having more disposable income. The revolution that is television brought us celebrity chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Carribean Ginger Pepper Sauce recipe.
