YIELD 8 SERVINGS
4 lb pork (ribs, chops or other)
2 tsp salt
3 garlic cloves, crushed
2 tsp whole leaf oregano
1 qt blended red chili sauce
Directions
Sprinkle meat with salt. Add garlic and oregano to blended chili.
Pour over meat and marinate in refrigerator 6-8 hours or overnight.
Cook slowly on top of stove or in 350 oven until meat is done, about
1 hour. Thick slices of potatoes may be marinated with the meat.
Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On SUN, 29 JAN 1995
031034 +0000
Servings: 1 servings
Carne Adobada (Marinated Pork) Recipe brought to you by Recipe Ideas
Categories: Meat; Mexican; Pork
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into antiquity, certainly as far back as the Egyptians, and possibly even further. Having said that, in the main part, these old records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into Roman times 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy roman citizens. He recounts how the roman meals were separated into starters, main course and afters, a very modern way of dining. Aspicius tells us how the ancient cooks made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as bay, fennel and dill. Continuing our culinary historical journey, we have some interesting books from the 1300s - one book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are not about the curry that we all know today, but rather recipes for the types of meals eaten by the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. These new culinary innovations was responsible for an increase in manuscripts on cooking, most of which still exist in private libraries. Over the succeeding few hundred years, the rich families of the West strove to offer the best banquets, and consequentially chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cooking publications were greatly in demand due to better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Carne Adobada (Marinated Pork) recipe.
