Ingredients
1 3 oranges-cut the pith and
Directions
: peel off and -- remove the Citrus Salsa Recipe brought to you by Recipe
Ideas
: frui
1 3 lemons-cut the pith and pe
: off and -- remove the frui
1 2 grapefruits-cut the pith a
: peel off and -- remove the
1 TB chopped serrano peppers
2 TB chopped fresh mint
2 TB chopped shallots
2 TB olive oil
: Salt and black pepper
In a bowl, combine orange, lemon, and grapefruit sections with
peppers, mint, shallots, oil, salt, and pepper. Mix and season. Serve
atop your favorite fish.
Yield :1 1/2 cups salsa
Recipe By :ESSENCE OF EMERIL SHOW#EE2219
From: Meg Antczak
Servings: 4 servings
Categories: Appetizer; Dip; Fruit; Mexican
The History of Recipes
Experts have tracked the existence of recipes back into distant history, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, in the main part, these old recipes were just very basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to historians are some ancient tablets in Sumerian describing 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 wonderful. As we move into The time of the roman empire 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. Aspicius also describes how the Roman cooks were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern chefs such as basil, mint and dill. As our culinary historical trip moves to more modern times we have two books published in the fourteenth century : one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian food that we all know today, but rather descriptions of the types of food on the tables of the rich and wealthy people of those days. In the 15th century, knights returning from the crusades brought us many new foods and spices from the holy lands, including spices like parsley, basil and rosemary. The introduction of these new foods and spices prompted an increase in recipe manuscripts, the majority of which still exist in private collections. Over the next few centuries, the wealthy families of Europe tried to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes were greatly in demand. Even so, it was during the 19th century that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, recipe publications are starting to become popular as a result of better eduction, people having increased free time and having more money. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Citrus Salsa recipe.
