Ingredients
8 canned chipotles in adobo
1 sauce
2 tbsp peanut oil
1 medium onion -- finely chopped
4 cloves garlic -- minced
28 oz ketchup
1 tbsp chile powder
1/2 tbsp cumin
1/3 cup malt vinegar
1/4 cup worcestershire sauce
1/4 cup yellow mustard
6 oz oktoberfest or bock beer
Directions
Finely chop chiles. Heat the oil and cook onion and garlic until
soft. Add the remaining ingredients. Bring to a gentle boil stirring
constantly. Then turn down and let simmer until thick.
Recipe By : Kit Anderson
Servings: 1 servings
Bad Attitude Barbeque Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
Food historians have traced the existence of recipes way back into distant history, in fact as far into history as ancient Egypt, and potentially, even further back. However, generally, these old cookbooks were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a collection of tablets in 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 drank it feel `blissful`. As we move into The time of the roman empire 25BC a roman called Apicius assembled a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main meal and dessert, a style of dining still practiced today. This early Roman chef informs us how the Romans used many spices and herbs, including some familiar names like bay, mint and dill. As our culinary historical trip moves on a few more years there were some interesting books which appeared in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these are unconnected to the curry that is popular today, but rather recipes for the types of food on the menues of the upper classes of those days. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices like coriander, parsley, and rosemary. These new foods and spices prompted an eruption in publications on food, many of which still exist in private libraries. By the arrival of the 20th century, cookery publications were greatly in demand mostly as a result of higher levels of literacy, people having increased leisure time and having more money to spend. |
We hope you enjoy this Bad Attitude Barbeque Sauce recipe.
