FOR BEEF AND POULTRY
1/2 cup vegetable oil
1/2 cup malt vinegar
1/4 cup water
2 tbsp fresh parsley, chopped
3 large garlic cloves, minced
1 tsp cayenne pepper
1 tsp salt
1 1/2 tsp fresh oregano leaves, chpd.
1/2 tsp freshly ground pepper
Directions
Combine all ingredients in a glass jar with tight fitting lid. Let
stand at room temperature for 24 hours. Makes about 1-1/3 cups
Servings: 1 servings
Argentinian Chimichurri-Style Marinade Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Experts have traced the existence of recipes far back into antiquity, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. In practice though, these, old cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to historians is a series of tablets in ancient 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 people feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius wrote some scripts detailing recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient Romans made use of a wide range of herbs, including some familiar names like basil, mint and asafoetida. As our culinary historical trip moves on a few more years we find a couple of recipe books which date from the fourteenth century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, these books are not about the spicy food that is served today, but rather recipes for the types of food on the tables of the rich and wealthy people of the time. In the fifteenth century, people returning from the crusades brought back a variety of spices and herbs from Arab cooking, including coriander, parsley, and rosemary. The introduction of these new culinary ideas caused a torrent in manuscripts on cookery, the majority of which still exist in private libraries. By the arrival of the 20th century, cook books are highly popular mostly due to more people being able to read, more leisure time and having more money. |
We hope you enjoy this Argentinian Chimichurri Style Marinade recipe.
