1 stephen ceideburg
MARINADE
1 cup red wine vinegar
1/4 cup water
2 tsp ground cumin
3 garlic cloves, minced
2 tsp achiote paste
1 tsp crushed red pepper
1 salt and black pepper, to taste
1/4 cup olive oil
SAUCE
1 dried pasilla chile
1 cup boiling water
2 tbsp achiote paste
1 tbsp olive oil
3/4 cup of the marinade
Directions
Marinade: Combine marinade ingredients.
Makes enough for 2 pounds of beef.
To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef
sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8
hours or overnight. Drain meat, reserving 3/4 cup of the marinade.
Thread meat on bamboo skewers.
Sauce: Remove and discard seeds from pasilla chile. Coarsely chop
chile and cover with boiling water. Soak for 20 to 30 minutes. Drain,
and put in a food processor with achiote paste and olive oil. Puree.
Add the 3/4 cup marinade and blend until smooth.
To use: Brush on skewers of meat. Broil or grill until meat is done,
about 5 minutes, basting with marinade several times. Brush again
before serving.
Adapted from Time-Life's "Cooking of Latin America."
From an article by Heidi Haughy Cusik, The San Francisco Chronicle,
7/1/92.
Posted by Stephen Ceideburg
Servings: 2 servings
Achiote Marinade & Barbecue Sauce For Beef Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Sauce
The History of Recipes
We are able to trace the history of `recipes` way back into antiquity, certainly as far back into recorded history as the early Egyptians, and maybe even further. In practice though, in the main part, these ancient cook books were just basic hieroglyphic recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, are some stone 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 making those who drank it feel exhilarated and blissful. As we move into Roman times 25BC a roman called Apicius compiled a few scripts detailing recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. This early Roman chef describes how the chefs of Roman times made use of many aromatic flavors, including some that we all recognise such as thyme, rue and asafoetida. As we move on, there were a couple of cookery books dating from the 1300s - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are not about the indian curry that is popular today, but rather recipes for the types of food on the tables of the nobility of that time. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices such as coriander, basil and rosemary. The introduction of these new tastes prompted an increase in books on cookery, many of which still exist in private collections. During the next few centuries, the rich and powerful families of Wesstern Europe competed to lay on the most exotic banquets, and as a consequence, chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, cookery publications are highly popular mostly due to more people being able to read, increased leisure time and being a little richer. |
We hope you enjoy this Achiote Marinade & Barbecue Sauce For Beef recipe.
