BILLS20086
SOUTHWESTERN BUTTER
6 tbsp butter, slightly softne
1/4 tsp cumin
1/4 tsp dried oregano
1/4 tsp chili powder
1/8 tsp thyme leaves
1/4 tsp pepper
1 dash ground red pepper
STEAK
1 tbsp butter, melted
2 tsp blackened steak seasoning
1 1/2 lb beef sirloin, boneless, cut 1-1/2 thic
Directions
In small bowl, combine all butter ingredients; blend well. Place
butter on piece of plastic wrap and form into 4" long log.
Refrigerate at least 1 hour or until firm. Using 1 tbls melted
butter, brush each side of steak; rub each side of steak with 1 tsp
blackened seasoning. Let stand at room temperature for 30 minutes.
Heat grill. When ready to cook, place steak on gas grill over medium
heat or on charcoal grill 4-6" from medium coals. Cook 8-20 minutes
or until desired doneness, turning onve. To serve, cut steak into
serving pieces; place on 4 serving plates. Cut butter into 4 slices
and place on center of hot steaks. Serve immediately.
Servings: 4 servings
Blackened Sirloin With Southwestern Butter ** Recipe brought to you by Recipe Ideas
Categories: Meat; Southern; Steak
The History of Recipes
It is quite feasible to trace the history of recipes far back into ancient history, at least as far into history as pharonic Egypt, and maybe even further. However, generally, these early cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are some tablets in Sumerian which recount 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 anyone who drank it feel exhilarated. As we move into Roman times around 25BC a roman called Apicius compiled some scripts detailing recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, entrees and afters, something that is very familiar to us today. He also tells us how the ancient cooks made use of many aromatic flavours, including some that we all recognise for example basil, mint and dill. Moving on, there were some recipe books which were published in the 1300s - a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that appears on menues today, but rather accounts of the types of food eaten by the upper classes of that period. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from the holy land, including spices such as coriander, parsley, and rosemary. These new foods and spices led to an outbreak in manuscripts on cookery, some of which still exist in private cookery archives. During the following few centuries, the rich and powerful families of the West competed to offer the most extravagent meals, and consequentially chefs and their recipes were highly sought after. Nevertheless, it was during the 1800s that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down the recipes of their peers. By the advent of the 1900s, cookery books were in great demand, mostly as a result of better eduction, increased leisure time and being a little richer. The revolution that is television gave us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Blackened Sirloin With Southwestern Butter __ recipe.
