1/2 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
3 tbsp rice wine vinegar
1/2 cup low sodium soy sauce
3 whole scallions -- thinly
1 sliced
1 white, lt. green onl
1 small jalapeno -- sliced thin,
1 crosswi
1/2 tsp red pepper flakes
8 thin strips orange zest
Directions
Mix all ingredients in a medium bowl. Use to marinade shellfish,
chicken or pork.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"
~0500
Servings: 10 servings
Asian Marinade Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Historians have tracked the existance of recipes back into antiquity, certainly as far back into history as ancient Egypt, and potentially, even further back. Interesting though that maybe, generally, these early cook books were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
During the time of the Roman Empire a man called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Romans used many different spices and herbs, including many that are still in use today such as basil, fennel and dill. In the fifteenth century, the Crusaders brought back a variety of foods and herbs from the holy lands, including spices like rosemary and coriander. These new spices and herbs caused an increase in manuscripts on cooking, the majority of which are now in academic collections. The introduction of television brought us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Asian Marinade recipe.
