Ingredients
1 cup fresh orange juice
2/3 cup fresh lemon juice
2/3 cup fresh lime juice
6 tbsp sake or a good rice-wine
1 vinegar
6 scallions sliced thin
1 (white part only)
2 small jalapenos sliced into very
1 thin rounds
1 tsp red-pepper flakes
1 tbsp grated orange zest
Directions
This marinade works exceptionally well with seafood but is quite
tasty with poultry or pork. Mix ingredients in a bowl and marinate
your seafood, chicken or pork.
Servings: 1 servings
Asian Flavor Marinade Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into ancient history, in fact as far back into history as the early Egyptians, and possibly even further than that. Interesting though that is, sadly, these ancient records were just primitive hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to food historians is a series of 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 making anyone who drank it feel `blissful`. During the time of the Roman Empire a roman called Apicius created a collection of documents describing recipes prepared by wealthy roman citizens. He describes how the meals of wealthy Romans were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient chefs used a wide range of spices and herbs, including a few you will know for example basil, fennel and dill. As our culinary historical trip moves on a few more years there were some recipe books published in the fourteenth century : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that is served today, but instead recipes for the types of food prepared by the chefs of the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought us many foods and spices from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new tastes created a torrent in manuscripts on food, the majority of which are kept safe in private collections. Over the following few hundred years, the rich and powerful families of the West competed with each other to offer the most extravagent banquests, and as a result the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that formal cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and writing down recipes of the day. By the arrival of the 20th century, cookery books are in great demand, as a result of increased literacy, more leisure time and having more money. The introduction of television gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Asian Flavor Marinade recipe.
