3 cup onions, chopped
1/4 cup honey
1 tbsp garlic, chopped
2 tbsp lemon juice
1 cup sweet pepper, chopped
1 tbsp salt
1/2 cup parsley, dried
3 tbsp lea & perrins
1 cup dry white wine
1/2 tsp mint, dried
3 tbsp vinegar
1 tbsp liquid smoke
2 cup ketchup
1/2 tbsp louisiana hot sauce
Directions
Place all ingredients in a pot that is big enough to hold them. Bring
to a boil. Cook, covered, on low heat for several hours. From Justin
Wilson's "Outside Cooking with Inside Help"
Servings: 1 servings
Barbecue Sauce (Wilson) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
We are able to track the history of meal recipes way back into distant history, in fact as far into history as the Egyptians, and possibly even further than that. Having said that, sadly, these old cook books were just simple pictorial recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts are a few tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move on, there were some interesting books from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are nothing to do with the indian food that is served today, but instead descriptions of the types of meals on the menus of the nobility of the time. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab countries, such as parsley and basil. These new spices and herbs was responsible for a surge in publications on food, some of which are kept safe in academic collections. During the following few hundred years, the upper-class families of the West strove to offer the best banquets, and as a consequence, cooks and their recipe collections were highly sought after. Even so, it was during the 1800s that fine cookery and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery publications were greatly in demand due to more people being able to read, people having more spare time and disposable income. The arrival of television brings us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Barbecue Sauce (Wilson) recipe.
