2 tbsp lard
2 tbsp hot red chili powder
2 tbsp mild red chili powder
1 onion -- finely chopped
1 tbsp minced garlic
14 oz tomato puree
1/2 cup worcestershire sauce
2 tbsp cider vinegar
1/2 cup yellow mustard
1/2 cup brown sugar -- firmly
1 packed
1/4 cup bourbon
3 drop liquid smoke
Directions
Place the lard in a large, non reactive saucepan and saute the onion
and garlic until soft, about 10 minutes. Add the remaining
ingredients and continue cooking for about another 30 minutes. Stir
frequently to prevent sauce from burning. Allow to rest for at least
an hour before using.
This is a marinating or basting sauce. To marinate, coat the meat
with the sauce and leave in the refrigerator, covered, over night, or
about 8 to 12 hours. Continue to baste with the sauce as the meat
cooks. It's NOT a table sauce, but works best when cooked into the
meat. Best with pork or beef.
Makes about 2 cups.
Recipe By : Edward Beatty
Servings: 1 servings
Bourbon Marinating Or Basting Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is possible to read the history of meal recipes back into the far past, in fact as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, these, early recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history is a series of stone tablets in 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 having made anyone who drank it feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by the Romans. In his works, Apicius tells us how the meals were separated into appetizers, main meal and desserts, a style of dining still practiced today. This early Roman chef recounts how the ancient cooks were skilled in the use of a good variety of herbs and spices, including some familiar names such as thyme, mint and parsley. Later, we have some books published in the 14th Century : a book called `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian curry that is popular today, but instead accounts of the types of meals cooked for the upper classes of that time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the East, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices created an explosion in books on cooking, many of which are kept safe in private cookery archives. For the decades that followed, the rich families of Wesstern Europe strove to serve up the most extravagent banquests, and as a result cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 19th century that fine cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the 1900s, cooking publications are greatly in demand as a result of increased literacy, people having more free time and a general increase in wealth. The arrival of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Bourbon Marinating Or Basting Sauce recipe.
