Ingredients
1 qt water
1 salt
1 1/2 cup blue cornmeal
1 oil, for frying
Directions
Bring water to a boil in a saucepan, add salt to taste, and whisk in
the cornmeal. Lower the heat and stir the cornmeal for 10 minutes or
until it tastes done. The coarser the meal, the longer it will take.
Pour the cooked cereal onto a cookie sheet or into a bread pan and
set it aside to cool for an hour or so or until firm. Once it has
cooled, slice it into pieces for frying. Fry the slices in butter or
oil in a nonstick pan until lightly crisped on both sides. If this is
to be eaten as a savory, sprinkle a little red chili or paprika on
top just before serving.
This is cooked like cornmeal mush, molded in a bread pan, and then
sliced and fried. It is delicious with a clear corn flavor and odd
purple-blue color. It's good with eggs and bacon, or with butter.
Deborah Madison, "The Savory Way", Posted by Dorothy Hair
Servings: 6 servings
American Indian Hopi Blue Corn Mush "Savory W Recipe brought to you by Recipe Ideas
Categories: Asian; Corn; Indian
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into the distant past, in fact as far as the Egyptians, and possibly even further than that. Interesting though that maybe, these, early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history is a collection of stone tablets in ancient 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 having made people feel `blissful`. Moving on, there are two books from the 14th Century - a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that we all know today, but instead recipes for the types of food on the tables of the wealthy. During the following few centuries, the powerful families of Wesstern Europe strove to lay on the best banquets, and as a result cooks and their recipes increased in prestige. Even so, it wasn`t until the 19th century that cooking and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe books are starting to become popular due to increased literacy, people having more free time and a general increase in wealth. Like it or not, the introduction of TV brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this American Indian Hopi Blue Corn Mush _Savory W recipe.
