1 2 whole tomatoes
1 2 jalapeno peppers
Directions
2 TB olive oil
2 TB red onion -- diced
1 TB garlic -- minced
1 TB Dijon mustard
1 TB red wine vinegar
1 TB rice wine vinegar
1 c olive oil
1 TB sesame oil
2 TB basil chiffonnade
1 TB Ancho chile powder
: salt
: freshly ground black pepper
As soon as the snapper comes off the grill, sprinkle it with the
vinaigrette (which has to be at room temperature). The vinaigrette
heats up on the fish and all the flavors spring to life.
Brush the jalapenos and tomatoes with olive oil, and cook on the grill
until the skin is charred. Let the peppers and tomatoes cool and then
coarsely chop the tomatoes and slice the jalapenos thin.
In a large mixing bowl combine the remaining ingredients, including
the salt and pepper to taste, with the jalapenos and tomatoes, and
whisk until blended. Bring to room temperature before serving.
Spoon the vinaigrette, to taste, over the fish as soon as you take it
off the grill and serve immediately.
Yield: 2 cups
Recipe By : GRILLIN' & CHILLIN' SHOW #GR3608
Date: Tue, 1 Oct 1996 23:57:24
~0400 (E
Servings: 1 servings
Charred Tomato Jalapeno Vinaigrette Recipe brought to you by Recipe Ideas
Categories: Mexican; Sauce; Tomato
The History of Recipes
Experts have traced the existance of recipes way back into antiquity, at least as far back into history as the Egyptians, and maybe even further. However, sadly, these old cook books were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to historians are a few clay tablets in Sumerian which describe 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 `blissful`. As we move into The time of the romans around 25BC a man called Apicius created some documents describing recipes cooked by wealthy Romans. He recounts how the roman meals were separated into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient cooks made use of a wide range of aromatic flavors, including a few you will know like thyme, rue and dill. As we move on, we have a couple of interesting recipe books which appeared in the 14th Century - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that is served today, but instead recipes for the types of meals cooked for the rich people of that period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the Middle-East, such as coriander, parsley, and basil. These new culinary innovations led to an increase in publications on food, the majority of which are kept safe in private collections. During the next few centuries, the rich families of the West competed with each other to serve the most exotic meals, and as a result cooks and their recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking publications were in high demand, mostly as a result of increased literacy, people having more free time and having more money. |
We hope you enjoy this Charred Tomato Jalapeno Vinaigrette recipe.
