Ingredients
6 steaks 1/2 pound each
1 salt, to taste
1 pepper, to taste
2 tbsp anchovy paste
6 tbsp butter
1 cup cucumber
1/2 cup ghi
Directions
Mix 6 T butter and 2 T anchovy paste then spread on both sides of
steaks. Season with salt and pepper. Oil broiler pan or grill and
cook steaks about 3 minutes each side (for 1 inch steaks). Mix
cucumber and ghi and pour over steaks to serve.
Servings: 6 servings
Broiled Swordfish & Cucumber Sauce Recipe brought to you by Recipe Ideas
Categories: Cucumber; Fish; Grilling; Sauce; Seafood
The History of Recipes
It is quite feasible to prove the history of recipes back into the far past, in fact as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in the Sumerian language which show 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 drinkers feel blissful. During Roman times 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into starters, main course and afters, something we still use today. This early Roman chef tells us how the chefs of Roman times made use of a wide range of herbs, including a few you will know like basil, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new foods and tastes was responsible for a torrent in manuscripts on cookery, most of which still exist in academic collections. During the succeeding few centuries, the rich families of Wesstern Europe strove to lay on the most exotic banquets, and because of this the best chefs and their collection of recipes were highly sought after. However, it was during the nineteenth century that cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes that were common in the better off homes of the day. Like it or not, the introduction of TV brings us celebrity TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Broiled Swordfish & Cucumber Sauce recipe.
