Ingredients
1 pork tenderloin cut into medallions
2 cup karo syrup
2 cup chili sauce
2 cup chicken stock
1 cup sliced mushrooms
1 cup soy sauce
1 cup pineapple juice
1 cup white wine
2 oz tabasco sauce garlic powder black p, epper seasoned flo
1 bunch chopped scallions
Directions
1. Marinate: Combine equal amounts of soy sauce, pineapple juice and
white wine. 2. Place pork medallions in marinate for one hour. 3.
Combine equal amounts of Karo syrup, chili sauce and chicken stock in
saucepan and bring to a boil. Reduce to simmer for 1/2 hour until it
comes to a glaze. Season with Tabasco sauce, black pepper, garlic
powder to taste. 4. Dredge marinated pork medallion in seasoned
flour. 5. Heat soy bean oil in skillet, saute dredged pork medallions
in oil for 2 minutes on one side, turn, add sliced mushrooms and
saute for 3 minutes. 6. Drain oil, add glaze, simmer for 2 minutes.
7. Serve over rice and garnish with chopped scallions.
Servings: 1 servings
565261 Carnitas Di Amigos Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
We are able to follow the history of meal recipes way back into distant history, at least as far as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to historians are some stone tablets in ancient Sumerian which describe the making 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 tried it feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by wealthy roman citizens. In his scrolls, he recounts how the meals were split into starters, entrees and dessert, a very modern way of dining. Aspicius also recounts how the Roman cooks were skilled in the use of many herbs and spices, including many that are still in use today such as bay, mint and asafoetida. As we move on, there were two interesting books published in the 14th Century : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian food that we all know today, but rather accounts of the types of meals prepared by the chefs of the upper classes of those days. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from Arab cooking, including basil and rosemary. The introduction of these new foods and spices was responsible for a surge in publications on food, most of which are now in private cookery archives. During the following few hundred years, the upper-class families of the West competed with each other to serve up the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes were greatly in demand. Nevertheless, it was during the 1800s that fine cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording popular recipes of the day. By the time we get to the 1900s, cookery publications were in high demand, as a result of more people being able to read, more leisure time and having more money. The arrival of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this 565261 Carnitas Di Amigos recipe.
