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
Experts have traced the existance of recipes back into history, in fact as far back into history as the early Egyptians, and maybe even further. However, generally, these early records were just simple hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered so far, according to academics are some stone tablets in Sumerian which describe the making 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 blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius created a few scripts describing recipes prepared by wealthy Romans. He recounts how the meals were split into hors d`oeuvre, entrees and dessert, something we still use today. Aspicius tells us how the early Romans were skilled in the use of a good variety of herbs, including a few you will know like basil, mint and asafoetida. Later on, we find some recipe books dating from the 14th Century ; a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian food that is familiar to us all today, but rather recipes for the types of meals enjoyed by the rich and wealthy people of that period. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from Arab cuisine, such as basil and coriander. The introduction of these new herbs and spices prompted an outbreak in recipe publications, most of which still exist in private collections. For the next few years, the families of Europe competed with each other to offer the most exotic banquets, and because of this cooks and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cookbooks were in great demand, due to higher levels of literacy, people having more free time and having more disposable income. The introduction of the TV gave us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Cajun Barbeque Salt recipe.
