3/4 cup butter softened
1 1/2 tbsp minced parsley
1 1/2 tbsp lemon juice
2 1/2 tbsp minced green onion
1/4 tsp freshly grated nutmeg
1/2 tsp salt and pepper
1 dash of tabasco
1 dash of worcestershire sauce
Directions
Cover and refrigerate at least 1 hour. Spread each ear of corn with 1
tablespoon of herb butter. Wrap each ear in foil. Roast corn on
barbeque or broil 4 inches from heat 30 min or till kernels are
tender. Unwrap, detach husks and spread with remaining butter.
Servings: 6 servings
Corn Roasted With Herb Butter Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed back into antiquity, in fact as far back into history as pharonic Egypt, and potentially, even further back. However, in the main part, these ancient records were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are a few stone tablets in the Sumerian language 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 drinkers feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by the Romans. In his publication, he tells us how the meals were split into appetizers, main course and afters, something that is very familiar to us today. He also informs us how the ancient Romans made use of many different herbs, including a few that will be familiar to modern cooks for example bay, mint and dill. Moving our culinary historical trip onwards, there are some books which were published in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are not about the curry that appears on menues today, but rather descriptions of the types of food on the tables of the rich and wealthy people of the period. In the 15th century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, including spices like parsley, basil and rosemary. These new herbs and spices led to an increase in manuscripts on cooking, some of which are now in academic collections. Over the following few centuries, the powerful families of Europe strove to serve up the most extravagent banquests, and because of this the best chefs and their collection of recipes could command a high salary. Nevertheless, it was during the nineteenth century that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to assembling, verifying, and publishing recipes common in their social group. When we get to the 1900s, cooking books were greatly in demand as a result of higher levels of literacy, people having increased leisure time and having more money to spend. The arrival of TV brought us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Corn Roasted With Herb Butter recipe.
