1 tsp ground cumin
4 cloves garlic
3/4 cup lime juice
1 pepper -- to taste
Directions
Blend cumin, garlic and lime juice until smooth. Taste and season with
pepper. Marinade fish (chicken or meat) in the refrigerator for 1
hour.
~-[mcRecipe / patH 24 Au 96 ]
Recipe By : Steven Raichlen, "Cumin" in Prevention Mag, Sept 1996
From:
Servings: 4 servings
Adobo Marinade Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is possible to track the history of meal recipes far back into distant history, in fact as far back into history as the early Egyptians, and possibly even further than that. In practice though, mostly, these early cook books were just primitive hieroglyphic recipes for preparing meals.
As we move on, there are some interesting books from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are unconnected to the curry that is served today, but instead recipes for the types of food prepared by the chefs of the nobility of the period. By the advent of the 20th century, recipe publications were greatly in demand due to increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Adobo Marinade recipe.
