1 box salt
1 1/2 oz black pepper
2 oz red pepper
1 oz chili powder
1 oz msg
1 for seafood add:
1 tsp thyme
1 bay leaf -- crumbled
1 tsp sweet basil
Directions
Combine and sprinkle over meat.
Recipe By : Judy Howle
Servings: 1 servings
Cajun Barbeque Salt Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Cajun
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into distant history, in truth as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, sadly, these early recipes were just primitive hieroglyphic instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to academics is a series of stone tablets in Sumerian 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 having made those who drank it feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were separated into appetizers, entrees and dessert, something we still use today. Aspicius describes how the Roman cooks made use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like bay, mint and parsley. Continuing our culinary historical journey, we have a couple of books which appeared in the fourteenth century - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of food prepared by the cooks of the upper classes of that period. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cooking, including spices like coriander, parsley, and basil. These new culinary innovations created a surge in publications on food, many of which still exist in private libraries. When we get to the twentieth century, cooking publications are starting to become popular mostly as a result of more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Cajun Barbeque Salt recipe.
