Ingredients
BARB DAY GWHP32A
1 lb sirloin steak -- cut 1
1 thick
1 garlic clove -- crushed
1 boneless
1 medium onion -- cut into 12 wedges
1 1/2 tsp black peppercorns --
1 crushed
1 cherry tomatoes -- halved
1/2 tsp salt
1 (optional)
1/2 tsp paprika
Directions
Preparation time: 25 minutes Cut steak into 1" pieces. Combine
peppercorns, salt, paprika and garlic in a shallow dish. Add beef and
toss to coat. Thread an equal number of beef pieces onto each of 4
12" skewers along with three onion wedges. Place kabobs on rack in
the broiler pan so surface of the meat is 3 to 4 inches from the
heat. Broil 9 to 12 minutes for rare to medium, turning occasionally.
Garnish with tomatoes, if desired. Note: Beef kabobs may also be
grilled. Place on grid over medium coals. Grill 8 to 11 minutes.
Serving suggestion; Medley of microwaved corn and peas, but for
Denise, hold the peas, please! Source: Beef Industry Council
Recipe By :
Servings: 1 servings
Peppercorn Beef Kabobs Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions way back into antiquity, in fact as far back as the early Egyptians, and maybe further still. However, sadly, these old cook books were just simple hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe discovered so far, according to historians are a few ancient tablets in ancient Sumerian which describe the preparation 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 roman called Apicius compiled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Romans were skilled in the use of many different herbs, including a few that will be familiar to modern cooks such as basil, mint and parsley. Later on, there were some interesting books dating from the 14th Century : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is served today, but instead accounts of the types of meals prepared for the nobility of the time. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including basil and rosemary. These new herbs and spices caused a torrent in manuscripts on food, some of which are kept safe in private cookery archives. For the centuries that followed, the rich and powerful families of Wesstern Europe strove to offer the most exotic banquets, and because of this the best cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and publishing popular recipes of the day. By the advent of the twentieth century, cookery books were greatly in demand due to higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Peppercorn Beef Kabobs recipe.
