1 tbsp cumin
1/2 cup fresh lime juice
2 tbsp olive oil
2 cl garlic, chopped
1 salt/freshly ground pepper
4 (6-oz)boneless, skinless
1 chicken breasts
1 relish
1 relish
3 ears corn in the husks
1 tsp olive oil
1/2 cup cilantro,chopped plus sprigs
1 for garnish
2 cup cooked black beans, drained
1 salt/freshly ground pepper
Directions
In a small bowl, combine cumin, lime juice, oil, garlic, salt and
pepper. Place chicken in a large bowl. Pour marinade over chicken,
mix well, cover and marinate in regrigerator 1 hour. Grill chicken
breasts over mesquite chips until fully cooked but not dry. To serve,
place relish in center of each of 4 plates. Slice chicken breasts at
an angle and arrange slices around the relish on each plate. Garnish
with cilantro sprigs. RELISH: Roast corn in the husks on hot grill,
turning occasionally, until tender, about 15 minutes. Remove from
grill and set aside until cool enough to handle. Remove husks and cut
kernels from cobs (you should have 2 cups). Heat oil in skillet. Add
corn and chopped cilantro; saute 1 minute. Stir in beans. Season with
salt and pepper to taste.
Servings: 4 servings
Mesquite Grilled Cumin-And-Lime-Marinated Chi Recipe brought to you by Recipe Ideas
Categories: Grilling
The History of Recipes
It is possible to read the history of `recipes` way back into history, in truth as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these ancient cook books were just very simple pictorial instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language 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 making those who drank it feel blissful. As we move into Roman times around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he recounts how the roman meals were divided into starters, entrees and desserts, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times used many herbs and spices, including some that we all recognise for example thyme, mint and asafoetida. Moving on, there were a couple of books from the 1300s ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are nothing to do with the spicy food that is popular today, but instead recipes for the types of meals on the menues of the rich people of that period. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including spices such as basil and coriander. These new spices and herbs was responsible for an outbreak in books on cooking, many of which are now in private libraries. By the advent of the 1900s, cookery books are greatly in demand due to better eduction, leisure time and being a little richer. |
We hope you enjoy this Mesquite Grilled Cumin And Lime Marinated Chi recipe.
