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 quite feasible to trace the history of transcribed cooking instructions way back into distant history, at least as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the romans 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by the Romans. In his works, he describes how the roman meals were separated into starters, main course and desserts, something that is very familiar to us today. Aspicius also describes how the Romans made use of a good variety of aromatic flavours, including a few that are still present in modern kitchens like basil, fennel and dill. During the next few hundred years, the upper-class families of the West competed with each other to offer the most exotic meals, and because of this the best cooks and their recipes were greatly in demand. However, it was during the nineteenth century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cookery publications were in great demand, mostly as a result of higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Adobo Marinade recipe.
