Ingredients
1 no ingredients
Directions
1/2 c bacon drippings 35 oz corn, can, drained 1 lg onion, chopped
2 md garlic cloves, minced 1 lg green pepper, chopped 2 md
tomatoes, peeled, chopped 1 ts salt 1/2 ts black pepper 1 tb sugar
1/2 ts cayenne pepper 1 c chicken broth, canned 1 c milk 2 eggs
Heat bacon drippings in a heavy 12-inch skillet over medium heat. Add
corn, onion,garlic, and bell pepper; cook until onion is thoroughly
wilted and transparent, about 10 mins. Stir often to prevent
sticking. Add tomatoes, salt, black pepper, sugar and cayenne; stir
until combined. Add broth. Reduce heat. Barely simmer, stirring
often, until liquid has almost evaporated, about 30mins. The mixture
will be thick and mushy. Stir in milk; cook until reduced by 1/2.
Increase heat slightly. In a small bowl, beat eggs until frothy;
stirring constantly, add to pan in a slow steady stream. Cook just to
thicken, 3 or 4 minutes. serve hot Makes 4 to 6 servings
Servings: 6 servings
Cajun Maquechou Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
It is possible to track the history of written recipes far back into distant history, in truth as far as ancient Egypt, and possibly even further than that. Having said that, sadly, these early recipes were just very basic pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered, according to historians is a collection of tablets in ancient Sumerian which show 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 anyone who drank it feel `blissful`. Much later, in Roman times a man called Apicius assembled a collection of scripts detailing recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, entrees and afters, something that is very familiar to us today. This early Roman chef informs us how the ancient cooks were skilled in the use of many aromatic flavors, including many that are still in use today like thyme, fennel and asafoetida. Later on, in the 15th century, the Crusaders brought back a variety of foods and spices from the Middle-East, including spices such as coriander, parsley, and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in manuscripts on cooking, some of which are now in private libraries. Over the succeeding few hundred years, the powerful families of the West competed to serve the most extravagent banquests, and as a result chefs and their recipes were at a premium. However, it was during the 1800s that formal cookery and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collating, trying out, and recording recipes to help cooks of their time. When we get to the twentieth century, recipe books are highly popular as a result of increased literacy, more spare time and having more disposable income. The TV revolution brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cajun Maquechou recipe.
