Ingredients
4 large ears of corn, kernels cut from the, cobs
2 oz smoked bacon, cut into 3 pieces
1 scallion, white and tender green, t, hinly sliced
Directions
1. Light a grill or preheat the oven to 475 B0. In a medium saucepan
of boiling water, blanch the corn for 1 minute; drain.
2. Mound the corn on half of a 2-foot piece of foil, leaving a 1-inch
border around the sides. Tuck the bacon among the kernels. Fold the
other half of the foil over the corn and make small folds around the
edges to seal. Grill for 6 to 8 minutes, or until the packet is
puffed. Alternatively, set the packet on a baking sheet and bake on
the bottom of the oven for about 10 minutes. Open the packet and stir
in the scallion rounds. ]]]]]
Servings: 4 servings
Corn With Smokey Bacon In Foil Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into the distant past, certainly as far into history as the ancient Egyptians, and potentially, even further back. Having said that, generally, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe found, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Progressing into Roman times around 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were separated into appetizers, main course and afters, a very modern way of dining. Aspicius recounts how the chefs of Roman times used many different spices and herbs, including some familiar names such as basil, fennel and asafoetida. For the centuries that followed, the powerful families of the West competed with each other to lay on the most exotic banquets, and as a result the best chefs and their recipes were highly sought after. Nevertheless, it was during the nineteenth century the formal cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and writing down the recipes that were being prepared for the better households. The introduction of the TV brought us cooking programs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Corn With Smokey Bacon In Foil recipe.
