Ingredients
1/3 cup olive oil
1 salt and pepper to taste
2 tsp tomato paste
4 ears white corn unshucked
1 tsp hot pepper paste
8 hard shelled crabs, cooked washed and dried
1 clove minced garlic
Directions
MIX THE OLIVE OIL WITH THE TOMATO PASTE,GARLIC,SALT AND PEPPER,HOT
PEPPER PASTE.SET ASIDE.PLACE THE CORN ON A CHARCOAL GRILL FOR ABOUT 15
MINUTES,TURNING EVRY 5 MINUTES.REMOVE TO A WARM SPOT. BRUSH THE CRABS
WITH SOME OF THE OIL MIXTURE AND GRILL FOR FOUR MINUTES PER
SIDE,UNTIL LIGHTLY BROWNED AND THE EDGES OF THE SHELL HAVE SLIGHTLY
CHARRED.SHUCK THE CORN AND SERVE TWO CRABS AND AN EAR OF CORN TO EACH
DINNER.SERVE THE EXTRA SPICED OIL MIXTURE AS A DIP FOR THE CRAB AND
TO BE BRUSHED ON THE CORN.MAKES FOUR SERVINGS. NOTE: IF USING LIVE
HARD SHELLED CRABS,BOIL THEM FIRST IN A LARGE POT OF WATER SEASONED
WITH SEVERAL TABLESPOONS OF CRAB BOIL( A SPICE BLEND ) UNTI ALL THE
CRABS ARE BRIGHT RED,ABOUT 10 MINUTES.THEN PROCEED AS INSTRUCTED F
COOKED CRABS.
Servings: 4 servings
Barbecued Corn & Hard Shelled Crabs Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Corn; Crab
The History of Recipes
Academics have traced the existance of recipes far back into the far past, in truth as far back as the Egyptians, and possibly even further. However, mostly, these early recipes were just very simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts are some clay tablets in Sumerian which describe the preparation 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 exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius also describes how the cooks of Roman times were skilled in the use of many spices, including a few that will be familiar to modern cooks for example bay, rue and parsley. As our culinary historical trip moves to more modern times we find a couple of books which appeared in the 14th Century ; a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these are unconnected to the indian curry that we all know today, but rather recipes for the types of food on the menues of the rich and powerful of that period. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cuisine, including rosemary and coriander. These new herbs and spices prompted a torrent in recipe books, the majority of which still exist in private collections. Over the following few centuries, the powerful and rich houses strove to serve the most extravagent meals, and because of this the best cooks and their recipe collections became highly prized. Nevertheless, it wasn`t until the nineteenth century that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing the recipes of their peers. When we get to the 1900s, cook books are starting to become popular mostly as a result of higher levels of literacy, people having more leisure time and disposable income. |
We hope you enjoy this Barbecued Corn & Hard Shelled Crabs recipe.
