16 oz can green pigeon peas
1/2 lb fresh pork, diced
1/2 lb bacon, diced
6 oz jar sofrito
4 oz can tomato sauce
2 oz jar alcaparrado, drained
1 1/2 cup rice (uncooked)
1 each packet sazon
2 1/2 cup water
2 tbsp dry white wine (optional)
1 tsp salt
Directions
In large heavy pot, saute fresh pork & bacon until it begins to
release it's fat. Add sofrito, tomato sauce,alcaparrado, rice &
Sazon. Mix well. Add pigeon peas, water, wine,salt. Cook uncovered
over medium heat until water begins to boil. Cover, simmer 30 mins.
Serves 4Subj: Bacalaitos minutes of cooking. Stir in chopped
bandhania.Subj: Arroz Con Gandules
Servings: 4 servings
Arroz Con Gandules Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
We can trace the history of meal recipes way back into ancient history, in truth as far back into history as ancient Egypt, and potentially, even further back. However, generally, these ancient recipes were just primitive pictorial instructions for meal preparation.
In fact, the most ancient recipe discovered, according to academics is a series of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later on, in Roman times around 25BC a man called Apicius created a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals were divided into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman chefs were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern chefs for example basil, mint and parsley. Later on, we have a couple of interesting cookery books which appeared in the fourteenth century - a cookery book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that is served today, but rather accounts of the types of meals on the tables of the rich people of the time. Later on in the 1400s, the Crusaders brought back a variety of foods and spices from the Middle-East, including spices like coriander, parsley, basil and rosemary. These new foods and spices was responsible for a surge in publications on food, some of which are now in private collections. The introduction of the TV brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Arroz Con Gandules recipe.
