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
Written cooking instructions as a concept can be observed far back into distant history, at least as far into history as ancient Egypt, and possibly even further. Interesting though that is, these, early recipes were just basic pictorial instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians are some stone tablets in ancient Sumerian 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 making drinkers feel `wonderful`. As we move into Roman times around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and afters, something we still use today. Aspicius also recounts how the ancient cooks used a wide range of herbs and spices, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Moving on, we have some books which appeared in the 1300s : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of food prepared for the nobility of that time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new foods and spices caused an eruption in manuscripts on cooking, most of which still exist in private collections. By the advent of the 1900s, recipe books were greatly in demand mostly as a result of higher levels of literacy, more free time and having more money to spend. The revolution that is television brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes just like those on our web site. |
We hope you enjoy this Cajun Maquechou recipe.
