2 tbsp raw brown rice
1 tbsp brown sugar
4 whole cloves
1 tea leaves from 2 earl grey tea ba, gs, removed from
1/4 tsp olive oil
2 6oz boneless skinless chicken brea, sts
Directions
Take 3 sheets of heavy-duty aluminum foil 15 inches square and start
rolling the edges under to from a circle that fits in the bottom of
your Dutch oven -- in our case, a foil saucer approximately 5 inches
in diamerter. When the edge is rolled to about 1 inch high, stop and
flatten it. Then, depress the center to hold the smoke ingredients.
In the depression of the aluminum foil saucer first sprinkle the
rice, then the sugar, cloves and the contents of the tea bags. The
order of ingredients is very important. Place the foil dish in Dutch
oven, cover tightly and cook over high heat until ingredients in the
foil start smoking ~- about 5 minutes.
Brush a steamer platform with the olive oil. Place the chicken on
platform, skinned side up. Put into Dutch oven over the smoke
ingredients, cover and continue smoking over high heat until done --
about 11 minutes.
Graham Kerrs Mini-Max cookbook, page 74 > Submitted By
WCRAFT@IX.NETCOM.COM (WILLIAM CRAFT) On 06-22-95; 0609
Servings: 4 servings
Basic Recipe For A Tea Smoke Recipe brought to you by Recipe Ideas
Categories: Beverages; Drink; Dutch Oven
The History of Recipes
Recipes as a concept can be observed back into the distant past, in fact as far back as pharonic Egypt, and potentially, even further back. However, these, early records were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history is a collection of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. As our culinary historical trip moves to more modern times there are some interesting books which were published in the fourteenth century : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are not about the curry that we all know today, but instead recipes for the types of food prepared by the cooks of the rich and powerful of those days. Over the following few centuries, the powerful families of Wesstern Europe strove to offer the most extravagent meals, and as a consequence, the best chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, recipe publications were greatly in demand mostly as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Basic Recipe For A Tea Smoke recipe.
