1/2 cup dark molasses
2 each green onions, chopped
3 tbsp coarse salt
3 tbsp mustard dry
1 tsp paprika
1/4 tsp cayenne
1/2 tsp garlic powder
6 tbsp tamarind extract
1 tbsp kitchen boquet
1 tsp pepper, black
1/2 tsp fenugreek (greek hay)
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp cloves, ground
1/2 tsp cardamom seeds
1/4 tsp tobasco sauce
6 oz rhine wine
2 oz red wine
1 pt vinegar, white
1 each caramel coloring as desired
Directions
Run all non liquid ingredients through a spice blender until they are
a fine powder.
Place over low heat with half of vinegar and simmer 1 hour. Add the
rest of the vinegar a little at a time. Stir in tobasco, wines,
kitchen bouquet and coloring. Cook 3 minutes to dissolve. Remove from
heat.
Pour into crock and let stand covered for 1 week. Strain through
cheesecloth six times.
Keeps refrigerated, also freezes very well.
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NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com http://members.aol.com/garhow
From: Carey Starzinger - BBQ Mailing List Visit Carey's Hot and Spicy
Cooking Page http://www.teleport.com/~cstarz/
Recipe By : Carey Starzinger - BBQ Mailing List
Servings: 16 servings
A-2 Steak Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
We can follow the history of written recipes back into antiquity, certainly as far back into recorded history as the Egyptians, and maybe further still. However, these, early records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered so far, according to experts is a collection of tablets in ancient 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 blissful and exhilarated. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvre, entrees and afters, something we still use today. This early Roman chef tells us how the ancient cooks used a good variety of herbs and spices, including some that we all recognise such as thyme, mint and parsley. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new foods and spices caused a surge in manuscripts on food, most of which are now in private libraries. For the decades that followed, the powerful families of Europe competed to serve the best banquets, and because of this the best cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe publications were highly popular due to higher levels of literacy, people having more leisure time and disposable income. The arrival of television brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this A 2 Steak Sauce recipe.
